Dutch Oven Class - June 9, 2026

 

Dutch Oven Cooking by Karla Kimball, Advanced Master Food Safety Advisor
Dutch ovens are made of cast iron.  They are durable, versatile, and economical.  The biggest obstacle is that they are heavy.  But that is a good thing too because they will last forever!   If properly cared for a Dutch Oven will last for 100 years or more.  In fact it will get better and better with lots of use. 
 
If we look back at how our ancestors used to live, we will discover that this cooking tool was an indispensable cooking accessory for them. In 1707 Abraham Darby, a British man, patented his design and named it Dutch Oven.  Paul Revere add the legs to the bottom and a flat lid.  In 1804 Lewis & Clark carried a Dutch Oven Westward.  It was praised by the settlers and pioneers on the American frontier and it was the main cooking tool for trappers & settlers.  Cooking with cast iron, especially with a Dutch oven is becoming a lost art.  It is a piece of history that is quite underrated and few people know how to use it to its full extent. 
 
My 2 essential pieces of equipment for cooking & camping is the Dutch Oven and a cast iron skillet.   
 
Nothing compares to Dutch Oven cooking. It’s a great skill to have.  There is no limit to what you can cook in a Dutch Oven.  If you can bake it in an oven or cook it on a stovetop you can make it in a DUTCH OVEN!!!  Don’t forget to rotate during cooking to prevent hotspots.  Rotate ¼ turn clockwise and the lid ¼ turn counter-clockwise. 
 
Benefits of cast iron:

• Cooks evenly & keeps food hot for a long time

• Can be used in the oven, on the stove top, with briquettes and over a campfire

• When well-seasoned, the surface is black and is a natural nonstick surface

• The more you use it the better it gets

 
Caring for your cast iron:

• Soon after using, wash with hot water, do NOT USE SOAP or only a tiny amount, no harsh scrubbers just scrape with a plastic scraper or brush and dry with a paper towel

• Rub with vegetable oil after each use & place a clean paper towel inside & prop the lid with cardboard or folded paper towel & store in a dry place

• If you have not used your dutch oven for several months you will want to heat it up before using it as the oil can go rancid when stored for a long time
  
  
  
  
  
  

 
How many briquettes do I need to cook at 350 degrees?  Here are 2 rules that will work for any size dutch oven.  Pick the one that is easiest to remember & use it. 
·         Take the size of the oven, double it, and then put 1/3 of the coals on the bottom and 2/3 on the top.  Each additional charcoal adds 10-15 degrees to the cooking temperature. 
·         There is also the “Rule of 4”.  Take the Dutch oven diameter and add 4, that is the number of briquettes for the lid.  Take the Dutch oven diameter and subtract 4 and that is the number of briquettes for the bottom.  For example, a 12-inch oven will have 16 on top and 8 on the bottom.
 
You may need to add or subtract depending on the weather conditions.  If it is cold, windy, high humidity or high elevation, it might take more coals to get the same temperature.  If it is hot and sunny, it might take less.  If your food needs to cook longer than 30-45 minutes you may need to add a few more fresh coals.  Keep your lid on tight and try to reduce the number of times you peak inside, because each time the lid is opened, it will take a little longer to cook.
 
A Dutch oven heats the food evenly, it holds heat and keeps things warm for a LONG TIME!!
 
You need a few tools…….a chimney, a lid stand & lifter, gloves/hot pads/silicone handles, plastic scraper, tongs, a table and HEAT…..various types of heat……fire/wood coals, briquettes, electric/gas oven or stovetop, propane campstove.  Lots of paper towels and oil and storage bags.
 
A Dutch oven normally measures from 8 to 16 inches around and weighs up to 30 pounds empty. This is all due to the heavy cast iron from which it is build. This is a fact you need to consider if you want to take it with you during your trips. It is the perfect tool for cooking in the wilderness because it needs less fuel compared to the other outdoor cooking methods. Hot coals from a wood fire are all you need to cook your food with a Dutch oven.
 
A good Dutch Oven or skillet will last a lifetime and can be passed on from one generation to another. They come in all sizes but the 12-inch size is the most popular for most campers and they use it for boiling, frying or baking.

Today’s Recipes:
 
Dutch Oven Hamburger Stroganoff
1 1/2 lbs. hamburger + 1/4 c. water
1-2 t. Lawry's season salt 
1 c. diced onion
3 cloves garlic
1 T. dried parsley
1/4 c. flour
4 c. egg noodles, uncooked
3 T. beef bouillon mix
3 c. water
1 c. sour cream or greek yogurt (more if needed)
2 c. grated cheese
Heat about 30 briquettes.  
Brown hamburger in 10" or 12" Dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 
Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the Dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole Dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 minutes remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  
Hints:  If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  
If you don't want to cook it using briquettes you can put this in the oven at 350.  
 
Dutch Oven Honey Glazed Carrots
2 lb. carrots, peeled and sliced at an angle, or mini carrots 
1/4 c. butter
1/4 c. honey 
1/4 c. water or orange juice
1/2 t. salt 
1/4 t. pepper
1/8 t. ground ginger
Place ingredients in 10 inch Dutch oven and stir.
Place 6 or 7 briquettes under the Dutch oven and 12 to 14 on top. Cook undisturbed for 20 minutes.  
Once carrots are tender remove the lid, stir; cook 3 to 5 more minutes without the lid to thicken the honey glaze.  Garnish with chopped, fresh thyme or parsley (if using dried herbs add before cooking so it can rehydrate and release the flavor.  
 
Dutch Oven Rolls (can also be made into a loaf of bread or cinnamon rolls and baked in the Dutch Oven)
1 1 ⁄3 c. warm water 
2 T. powdered milk
2 T. instant potato flakes
1 egg 
2 T. butter or coconut oil
4 c. bread flour 
1 t. salt
¼ c. sugar
1 T. yeast 
Place ingredients in bread machine pan in the order listed and set DOUGH only setting. When dough is ready shape into 16 rolls and place in 12 inch deep Dutch Oven.  Let rise 20 to 30 minutes.  Bake at 375° for 15 to 20 minutes. If baking with briquettes, place 8 on the bottom and 18 on the lid.  
I've been experimenting with this recipe for a bit....  The best part is that you use the baking pan as your mixing pan so there is only one pan to clean up.  Did I mention they are soft and fudgy?! 
Cast Iron Brownies
1/2 c. butter
1/2 c. oil
1 c. sugar
1/2 c. brown sugar
3/4 c. cocoa
3 eggs, beaten
1 t. vanilla
1/2 t. salt
2/3 c. flour
1/2 c. mini semi-sweet chocolate chips 
Melt butter in a 12 inch cast iron skillet over med-low heat.  Add oil, sugars and cocoa and stir for 1 minute.  Turn off heat and let rest for 10 minutes.  Stir in eggs and vanilla.  Fold in the salt and flour.  Sprinkle the mini chocolate chips over the top of the batter.  Bake at 325 for 30 minutes.   Best served warm with homemade ice cream.  
When camping these can be made and baked in a 12 inch dutch oven.  Bake with 8 briquettes on the bottom and 16 on top for 30 minutes.  Checking at 25 minutes. 
 
Kasey's Dutch Oven Cobbler  (Our first Dutch oven recipe and we never get tired of it)
2 - 21 oz. cans fruit or pie filling (whatever you like) or 5 c.  canned pie filling or fruit
1 cake mix, any flavor (white, yellow, chocolate, whatever you like)
1 cube butter, cut into pieces
Dump fruit (juice & all) or pie filling into a 12 inch Dutch oven.  Sprinkle evenly with dry cake mix.  Dot with pieces of butter.  Place lid on Dutch oven.  Place 8 briquettes on bottom and 16 on top.  Cook until done, about 40 to 60 minutes.  Peek inside occasionally until done. 
Hints:  You can double this recipe or adapt it to fit any size Dutch oven.  Just layer the ingredients to fill your Dutch oven and cook until done.  I often cheat and baked them in my electric oven at 350 for 1 hour.  
Some of our favorite flavors:  Cherry with Chocolate Cake , Cherry with Vanilla Cake, Apple with Vanilla Cake, Peach with Yellow Cake, Blackberry with White Cake, Apple with Spice Cake
 
BONUS RECIPE:
Steve's Favorite Breakfast Casserole in the Dutch Oven (My Dutch oven creation inspired by a facebook video)
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
¼ c. flour (up to 1/2 c. for desired consistency)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 to 4 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" Dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another Dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" deep Dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the Dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve.  Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.
 
More of my favorites can be found at:  Karlasrecipeblog@blogspot.com 

Instant Pot Chicken Drumsticks

 Instant Pot Chicken Drumsticks

1 1/2 c. water

1 T. chicken bouillon 

10 - 12  chicken drumsticks

1 T. SPOG (equal parts salt, pepper, onion & garlic powder)

1/2 t. paprika

1/2 t. chili powder

Optional:  BBQ Sauce

Stir together, water & bouillon.  Pour into instant pot.  Place a trivet in the instant pot.  

Stir together the seasonings and rub into the chicken drumsticks and place on the trivet in the instant pot. 

Place lid and cook at high pressure for 15 minutes (20 minutes if chicken drumsticks are frozen).

Natural release.  

Place drumsticks on foil lined sheet pan.  Coat with BBQ sauce if desired, or leave plain.  

Broil for 2 to 4 m inutes on each side.  

Dutch Oven Honey Glazed Campfire Carrots

 Beware honey will scorch faster than brown sugar so watch carefully during those last few minutes of cooking to thicken the glaze.

Dutch Oven Honey Glazed Carrots

2 lb. carrots, peeled and sliced at an angle, or mini carrots 

1/4 c. butter

1/4 c. honey 

1/4 c. water or orange juice

1/2 t. salt 

1/4 t. pepper

1/8 t. ground ginger

Place ingredients in 10 inch dutch oven and stir.

Place 6 or 7 briquettes under the dutch oven and 12 to 14 on top. Cook undisturbed for 20 minutes.  

Once carrots are tender remove the lid, stir; cook 3 to 5 more minutes without the lid to thicken the honey glaze.  Garnish with chopped, fresh thyme or parsley (if using dried herbs add before cooking so it can rehydrate and release the flavor.  

Cast Iron Brownies

I've been experimenting with this recipe for a bit....this version is perfection.  The best part is that you use the baking pan as your mixing pan so there is only one pan to clean up.  Did I mention they are soft and fudgy?! 

Cast Iron Brownies

1/2 c. butter

1/2 c. oil

1 c. sugar

1/2 c. brown sugar

3/4 c. cocoa

3 eggs, beaten

1 t. vanilla

1/2 t. salt

2/3 c. flour

1/2 c. mini semi-sweet chocolate chips 

Melt butter in a 12 inch cast iron skillet over med-low heat.  Add oil, sugars and cocoa and stir for 1 minute.  Turn off heat and let rest for 10 minutes.  Stir in eggs and vanilla.  Fold in the salt and flour.  Sprinkle the mini chocolate chips over the top of the batter.  Bake at 325 for 30 minutes.   Best served  warm with homemade ice cream.  

 

When camping these can be made and baked in a 12 inch dutch oven.  Bake with 8 briquettes on the bottom and 16 on top for 30 minutes.  Checking at 25 minutes.  

Granola

Granola

4 c. old fashioned oats

1/4 to 1/2 c. brown sugar

1 t. cinnamon

1/2 t. salt

1 c. coconut

1 c. sliced almonds

1/2 c. butter

1/2 c. honey 

Combine in a large bowl:  oats, brown sugar, cinnamon, salt, coconut and almonds.  

In a saucepan or microwave: melt the butter, stir in the honey.  Cook until blended together, no need to boil.  Pour this mixture of the oat mixture.  Stir well.

Spread the granola onto a greased or parchment lined cookie sheet.  Bake at 325 for 20 to 25 minutes.  Stir after 10 minutes of baking.  

Cool. Store in an airtight container.  Keeps for 4-6 weeks.  

If you want to add other nuts or seeds add to the oat mixture before baking.  

If you want to add dried fruit or raisins add them after it is baked and cooled.  

A great topper for homemade yogurt.  

There are lots of yummy options.  

Irish Soda Bread

I decided to try making some Irish Soda Bread for a St. Patrick's Day Luncheon coming up.  We really like the bread but next time I am going to try baking it in muffin pans for an individual serving.  

Irish Soda Bread

4 c. flour

1/4 c. sugar

1 t. baking soda

1 t. salt

6 T. butter

1 3/4 c. buttermilk (or milk with 1 T. lemon juice, let sit 10 minutes)

1 egg

Sift together the dry ingredients.  

Cut 6 T. cold butter into small pieces and add to the flour mixture.  Using your fingers, cut the butter into the flour until it looks like pea sized crumbs.  

Mix together 1 3/4 c. buttermilk and 1 egg.  Add to the crumb mixture and stir just until combined.  It will be a shaggy ball.  Place in a dutch oven lined with parchment paper.  Cut a deep X into the top,  brush with egg wash, if desired and bake at 400 for 35 to 40 minutes.  Bake in the upper half of the oven so the bottom doesn't overbake.  

Variations:  stir in 1 c. raisins or dried cherries 

or Omit the sugar and stir in 1 c. shredded cheese, 2 T. snipped chives, 1 t. granulated garlic

For a shiny crust:  brush the top with an egg/milk wash before baking.  

This recipe makes a very moist and quick bread.  

I plan to serve it with Irish Potato Soup.  

Chicken Enchilada Casserole

 Chicken Enchilada Casserole

1 c. sour cream

28 oz. green enchilada sauce

8 oz. green chilies, diced

3 c. cooked chicken, shredded

2 c. Monterey Jack cheese, shredded

18 CORN tortillas

1 c. chicken broth

Mix sour cream,green sauce with chilies.  Smooth 1 spoonful of the sauce around the bottom of the pan.  

Simmer the chicken broth in a skillet and before placing each tortilla in the 9x13 pan.  Use tongs and pass the tortilla through the broth for a few seconds.  

Layer 6 tortillas over the first layer of sauce.  

Layering order:

tortillas

1/2 chicken

1/3 cheese

1/3 sauce

Repeat

Finish with final layer of tortillas, sauce and cheese.  

Bake 350 for 30-35 minutes uncovered until bubbly.  

Applesauce Muffins

 I needed to use some applesauce that I canned.  I adjusted a banana bread recipe that I like...this is the result.

Applesauce Muffins

1/4 c. oil

2 eggs

2 t. vanilla

1/2  c. sugar (or stevia)

1/4 c. brown sugar 

2 c. applesauce

2 c. flour

2 t. cinnamon

1/2 t. nutmeg

1/2 t. cloves

1/2 t. salt

1 1/2 t. baking powder

1/2 t. baking soda

Combine in mixing bowl:  oil, eggs, vanilla, sugars and applesauce; beat well.

Sift together the remaining ingredients and add to the wet mixture.  Mix until just combined; it's ok to be lumpy.  Scoop into cupcake pan, lined with cupcake liners.  Makes 12 muffins.  

Bake at 375 for 20 to 25 minutes.  

Parker only likes these if they are sprinkled with mini chocolate chips before baking.  A great addition!!   

These freeze well.  I often double the recipe.  It can be made into a loaf, pour into a sprayed loaf pan, baking 30-40 minutes.  

Homemade Ice Cream

I bought a 2 qt. ice cream maker for my Kitchen Aid Mixer with my birthday money from Granny!!  While I was waiting for it to arrive I did a little research and adjusted my favorite recipe so it would fit in the 2 qt. bowl without overflowing.  

Homemade Ice Cream Base Recipe 

1 c. milk

​3/4 c. sugar

Pinch of salt

2 c. heavy cream

​1 T. pure vanilla extract

​Alternative Liquid Bases

​Lighter Version (Half-and-Half): Replace the 2 cups of heavy cream and 1 cup of milk with 3 cups of Half-and-Half. This results in a lighter, less "buttery" mouthfeel.

​Dairy-Free (Coconut Milk): Replace all dairy with 2 cans (approx. 27 oz) of full-fat coconut milk. Ensure you whisk it well to incorporate the coconut cream.

​Extra Creamy: Use 2 ½ cups heavy cream and ½ cup whole milk for a very rich, premium texture.

​Instructions

​Mix: Whisk the milk (or alternative base), sugar, and salt until the sugar is fully dissolved. Stir in the cream and vanilla.

​Chill: Refrigerate the mixture for at least 2 hours (or overnight). A cold base churns faster and creates smaller ice crystals for a smoother result. Freeze the churning bowl so it is cold too.  

​Churn: Pour into your 2-quart freezer. Churn for 20–25 minutes until it reaches a soft-serve consistency.

​Add-ins: During the final 5 minutes of churning, fold in 1 cup of crushed cookies, chocolate chips, or fruit preserves.

Storage & Freezer Burn Prevention

​Surface Seal: Press plastic wrap directly onto the ice cream's surface before putting the lid on. This prevents a "skin" from forming and blocks ice crystals.

​Deep Freeze: Store the container in the back of the freezer (never the door) where the temperature is coldest and most consistent.

​Container Choice: Use a shallow, insulated container. This helps the ice cream freeze faster and stay creamy rather than becoming a hard block. 

Hint: add 1 T. corn syrup to base for a softer ice cream consistency.

My most recent batch:

5 c.  cream

1/2 to 1 c. sugar

1 1/2 T. vanilla 

1/4 t. salt

Chilled overnight and bowl in the freezer overnight.  Churned 25-30 minutes to freeze. 

The last few minutes I added 1/2 c. caramel syrup and 1/2 c. crushed pretzels.  Filled the 2 qt. bowl nicely.  

Another favorite is a half pint of jam added the last few minutes of churning.  

When adding other sweet things I cut the sugar back to 1/2 c.  If no additions I use 1 c. sugar. 

Shredded Chicken

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Birthday Feista

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite or root beer)

1 pork roast

Cook in crockpot for 6-8 hours 

Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar 

1 1/2 t. salt (add after cooking)

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 60 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

1-2 t. SPOG (salt, pepper, onion, garlic) to taste

Stir into a medium sized bowl cooked rice while still hot.  

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Katie's Queso

16 oz. Velveeta Cheese

1 jar salsa

Heat in crock pot.  

Shredded Sweet Pork

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite)

1 pork roast

Cook in crockpot for 6-8 hours.  Shred & Serve.

Costa Vida Pinto Beans in the Instant Pot

 Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar

1 1/2 t. salt 

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Lazy Lasagna

Lazy Lasagna

1 pound hamburger

1/2 c. diced onion

1 t. granulated garlic or 2 cloves

1 t. oregano

24 oz. spaghetti sauce

3 cups water

4 c. egg noodles

1 c. cottage cheese

2 c. shredded mozzarella

In a large skillet cook hamburger until browned. Add onion, garlic, oregano, pasta sauce, water, and egg noodles.  Cover and cook about 10 minutes, until noodles have absorbed the liquid and are mostly cooked. Stir in the ricotta cheese. Sprinkle with shredded mozzarella cheese. Cover and cook for another 5 minutes until cheese has melted.

If using less noodles use less water.  

Dutch Oven Breakfast Pizza with Hash Brown Crust

Dutch Oven Brakfast Pizza with Hash Brown Crust

Crust:

20 - 30 oz. shredded hash browns

2-3 T. butter

salt 

pepper

Lawrys' Season salt

1 egg, beaten

1/2 c. shredded cheddar or mozzarella cheese

Toppings:

onions & peppers, diced, fresh or frozen 

1 lb. breakfast sausage or bacon, cooked and diced

2 c. shredded cheddar or mozzarella cheese

4-6 eggs

Prep the Crust: Place butter in the bottom of a 12inch dutch oven over low heat until butter is melted.  Stir in Hash browns and sprinkle with seasonings.  Cook until hash browns are partially cooked.  Stir in  1 beaten egg and 1/2 c. grated cheese.  Cook a little longer.  Press the mixture firmly into the bottom and slightly up the sides.

Add Toppings: Sprinkle onions and peppers over the hash browns, Then layer the cooked sausage or bacon, followed by shredded cheese.

Beat the eggs (or crack them directly on top for sunny-side up style) and pour over the cheese.

Cover and place over 8-10 briquettes on the bottom and 12-14 on the top.  Bake for 15-20 minutes, or until the eggs are cooked to your preference and the cheese is bubbly. 

Poppyseed Dressing

Joyce Hipwell shared this recipe with me. 

Poppyseed Dressing

1/2 c. olive oil, or avacado or canola or vegetable oil

1/4 c. red wine vinegar (can use any type vinegar or even lemon juice)

1/4 c. sugar or honey or maple syrup

1 t. dried mustard

1 t. poppyseeds

1/2 to 1 t. salt

Make in a jar and shake well.  Best when made ahead of time so the flavors blend.  Makes about 1 cup.  Store in refrigerator.

Blackberry Hot Pepper Jelly

 Made this in 2025......This was a hit and it set up so well.  Our new favorite!!  Because I used clear jel it would be fine to double the recipe. 

Blackberry Hot Pepper Jelly 

6-8 jalapeno peppers mostly seeded

2 medium pepper peppers

1 c. apple cider vinegar

3 c. blackberry strained puree (use Victorio Strainer)  start with 9 c. blackberries

2 T. lemon juice

3 c. sugar

1/3 heaping c. regular clear jel

1 T. red pepper flakes

Place peppers and vinegar in blender and puree. Pour into a large pot.

Puree blackberries and add to the pepper mixture.  Stir in lemon juice and sugar. 

Cook over medium high heat until mixture comes to a boil, add a little cooking oil to prevent it from foaming over while cooking.  Remove 1 cup of the mixture and stir the clear jel into this portion. Then add it back into the main mixture.  Stir in the red pepper flakes.  

Continue to cook until the mixture has thickened.  

Pour into 1/2 pint jars leaving 1/4 inch headspace.  Process for 10 minutes for altitude of 2300 feet, adjust according to altitude chart.  

Makes 5-6 jars.  

NCHFP altitude chart for Processing Time (Boiling Water Bath): 5 mins (0-1000 ft), 10 mins (1001-6000 ft), 15 mins (above 6000 ft). 

Blackberry Lemonade Concentrate

This recipe can be used with Strawberries or Blackberries.  I chose Blackberries because I had so many!!!

Blackberry Lemonade Concentrate

6 c. pureed strawberries (I used by victorio strainer which also removed the seeds)

4 c. lemon juice (bottled)

6 c. sugar

Heat slowly to 190 degrees stirring to dissolve sugar.  Do not let it boil.  Skim if necessary.

Fill pints or half pints, leaving 1/4 inch headspace.

Water bath for 20 minutes at 2300 elevation.  Adjust processing times according to elevation.  

Mix a 1 to 2 ratio.  Adjust to taste.  

I mix a half pint jar with a package of kool-aid lemonade to make a 2 qt. pitcher.  

Hamburger Stroganoff

This recipe has been missing since the fire in 2014!!!  I finally got to the end of the boxes from the fire and there it was!!   One of my favorites!!!  

Hamburger Stroganoff

Brown 1 lb. hamburger with 1/2 c. chopped onion and a generous sprinkle of Lawry's season salt.

Add:  2 c. sour cream

1 can cream of mushroom soup

1/2 to 1 c. milk or cream (enough to make it creamy)

Cook 8 c. (1 lb.) fancy cut egg noodles.  Drain and add to the sauce mixture.  Cover with grated cheese.  Serve.  

For 75 servings   (RS Progressive Dinner)

10 lb. hamburger

8 - 16 oz. sour cream

10 can cream of mushroom soup

4 to 6 c. cup milk or cream

6 lb. fancy cut egg noodles

4 lb. grated cheese 

Favorites of 2025

 Favorites of 2025!!!!

This was probably my most used recipe of 2025!!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

Jane says, add coconut.  I need to try that!!!

This one was a big hit too!!!  

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

This is a long-time favorite!!  I always make it for Thanksgiving for as long as I can remember!!!  Lacey asked for the recipe and since it wasn't on here I decided it should be.  It has a favorite for too long not to share.  

This recipe came to me from Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

My newest creation, we love soup in the winter!!

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Last summer's favorite....I love anything cucumber!!

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.

Hope 2026 is filled with all things good!!!  

Butterscotch Delight

I was first introduced to this recipe by Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

This Thanksgiving we introduced it to Seth, our grandson in law.  He loved it!!  Lacey made it yesterday to take to Seth's family Christmas party today.  Lacey said, Grandma you need to post this recipe because I looked for it and it wasn't there.  So here it is.....

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

Mexican Street Corn Salad

 Saving this here for next year's garden club.

Mexican Street Corn Salad

3 to 4 c. frozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob

1 T. butter

1 T. oil

¼ c. mayonnaise

¼ c. sour cream

¼ c. chopped fresh cilantro, plus more garnish

2 T. fresh lime juice

1 t. chili powder

1 t. salt

1/8 t. pepper

¼ t. ground cumin

¼ t. paprika

½ c. mexican blend cheese

Lime wedges, for garnish

For the corn: heat the butter and oil in a skillet. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, stirring until golden brown, about 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, pepper, cumin and  paprika.

Add the corn kernels and stir to combine well (add the corn while slightly warm). Add additional salt and pepper, if needed.

Sprinkle cheese over the top, and more cilantro, and serve with fresh lime wedges. Can be served warm, or chilled.  Delicious!!

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.