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.  

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. 

Dutch Oven Omelet

 Dutch Oven Omelet
1/4 c. butter
16 eggs  (4 cups)

2/3 c. sour cream

2/3 c. milk

1 1/2 t. salt

1/4 c. green onions, chopped

1-2 c. grated cheese

Melt butter in 12 inch Dutch oven.

Beat together eggs, sour cream, milk and salt. 

Stir in green onions and pour into Dutch oven.  

Place 16 briquettes on the lid and 8 under the bottom.  

Bake for 40 to 50 minutes, until the center is set and the edges are golden brown.  

Top with cheese and return lid until the cheese has melted.

This can be baked in a 9x13 pan at 350 for 40 to 50 minutes.  

Sometimes I add ham and bell peppers.  

Dutch Oven Rolls

Dutch Oven Rolls 
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.  

Dutch Oven Stew

 This was my Mom's recipe.  

DUTCH OVEN STEW 

2-3 lb. stew meat or round steak 

8 carrots, cut up 

3 stalks celery, cut up 

3 sm. onions, chopped fine 

1 bay leaf 

1 tsp. salt

1/2 t. pepper

1/2 t. garlic powder

1 pkg. beef soup mix

32 oz. V8 juice

Simmer meat in one quart water with ½ t. thyme and ½ t. marjoram and ¼ cup onion flakes. Simmer until tender. 

Add all ingredients to dutch oven and cook 45 minutes with briquettes on top and bottom.

Dutch Oven Chicken Dinner

 DUTCH OVEN CHICKEN  (Make as much as you need)  
onions, sliced 
carrots 
potatoes, sliced

Pancake Mix

season salt 

garlic powder 
chicken pieces 

1 can evaporated milk, optional

Make this in a deep dutch oven. Make as much as you want. Place in
dutch oven; A layer of onions, a layer of carrots, & a layer of potatoes.
Place pancake mix, season salt & garlic powder in a bag. Shake chicken
in bag until coated. Layer chicken on top of potatoes. Place lid on dutch
oven. For a 12" dutch oven put 12 briquettes on top & 12 on the bottom.
For a 14" put 15 briquettes on top & bottom. Cook for 1½ hours. Pour
over evaporated milk the last 15 minutes of cooking to make a gravy
if desired. (I add it!)

If making for a crowd.....I have stacked 2 or 3 of these and cook them all at once.  When I check them I put the top one on the bottom of the new stack to rotate them around.  Replenish briquettes as needed, they probably will burn out before this is done. 

Dutch Oven Enchilada Pie

 Dutch Oven Enchilada Pie

1 lb. hamburger 

3 c. grated cheese

small can sliced olives (if desired)

(8-oz.) Tomato Sauce 

(10-oz.) Enchilada Sauce 

10 flour tortillas 

(16-oz.) can refried beans 

sour cream & taco sauce, for serving

Brown hamburger in a skillet and add the tomato & enchilada sauces. Spray a 10" dutch oven and place a small amount of the meat mixture to cover the bottom. Spread a thin layer of refried beans on a flour tortilla and place in the dutch oven. Add a layer of the meat mixture and sprinkle with grated cheese & olives. Repeat layers until all 10 tortillas are layered in the dutch oven. Place lid on dutch oven and cook with briquettes at 350° for 30 minutes until heated through. Cut like a pie thru all layers.

Serve with sour cream & taco sauce.

Note: This recipe can also be layered in a deep casserole dish and cooked in the microwave for 15 minutes.  or Bake in the oven for 30 minutes at 350°. Great for camping or anytime!!

Dutch Oven Hamburger Stroganoff

 A favorite for camping.  Makes a great one dish meal anytime.  I have been modifying this for years.  I have finally come up with a version Steve likes!!

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 mintues 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.  

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.  

Ham & Cheese Breakfast Casserole

 My newest creation for our Spring Sturgeon trip since it was too windy to cook outside.

Ham & Cheese Breakfast Casserole

2 c. milk

8 eggs

1 t. salt 

1/2 t. pepper

1 t. dry mustard

8 c. cubed bread (8 slices) 

2 c. diced ham

1 c. diced peppers

1/2 c. diced onion

1 1/2 c. grated cheese

Whisk together: milk, eggs, salt, pepper & mustard.  Set aside.

Spray a 9x13 pan or dutch oven.

Layer in the bread, peppers, onion, ham and  1 c. cheese.

Pour over the egg mixture.

Sprinkle remaining cheese over the top.

Bake at 375 for 40 minutes, until golden brown.  

Dutch oven: 11 briquettes on bottom & 18 to 20 briquettes on top.  

Dutch Oven Ravioli Lasagna

 The secret to this recipe is covering the pasta with enough liquid so it bakes to tender perfection in the dutch oven.  

Dutch Oven Ravioli
30 oz. frozen or refrigerated ravioli

50 oz. marinara or pasta sauce

1 t. each of onion powder, garlic powder, italian seasoning, mustard powder

1/2 c. water or chicken broth

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

Optional: fresh basil or parsley mixed in the marinara sauce

Mix the seasonings into the marinara sauce. 

Pour about 1 cup of marinara sauce into the bottom of a 12 inch Dutch oven. 

Add a single layer of frozen ravioli on top of the sauce.

Add 1/2 of the remaining sauce & 1/2 of the mozzarella cheese:

add another layer of ravioli and sause.

Pour the 1/2 cup of water or broth around the edges of the pot to ensure there's enough liquid for the noodles to steam. 

Top with the rest of the mozzarella and  sprinkle the Parmesan cheese over the top.  Cover with the Dutch oven lid. Bake at 350 for 30 to 40 minutes.  

Is using briquettes, place 8 to 10 on the bottom and 16 to 18 on top.  

Remove from the heat and let the dish rest for 5 to 10 minutes before serving. This allows the liquid to absorb and makes it much easier to serve.

Adding cooked hamburger or italian sausage is a great addition for a more filling meal.  

A couple layers of cottage cheese is a great addition too.

A recipe I adapted from the bag of Costco Ravioli.  It lacked flavor and cottage cheese.  You can't have lasagna without cottage cheese.  Cut in half for a regular meal.  This is enough for our sturgeon fishing crew.  

Dutch Oven Ravioli Lasagna
20 oz. Ravioli, not need to precook
2 – 3 T. oil
1 - Parmesan and herb packet or 1/4 c. dry Bread crumbs and 2 T. Parmesan mixture
1 lb. Italian Sausage
1 c. chopped onion
60 oz. Spaghetti Sauce
2 t. garlic powder
2 t. onion powder 
2 t. Italian Seasoning
2 t. dried basil
4 c. cottage cheese
4 c. mozzarella cheese

1 c. water
¼ c. Parmesan cheese 

Toss  Ravioli with oil and herb packet and set aside.  
Brown sausage and onion.  Add spaghetti sauce, and seasonings.  Simmer. Cover the bottom of 12 inch dutch oven with a thin layer of sauce.  
Layer ½ of the ravioli, more sauce, 1/2 the cottage cheese, ½ of the mozzarella cheese.  Repeat layers. 

Pour the water over the top.  Sprinkle the parmesan cheese over the top.  Put the lid on.  
Bake for 45 minutes at 350 - 375.  If using briquettes and 12 inch dutch oven, 10 on the bottom and 18 to 20 on top.  Let rest for 5 to 10 minutes and serve.  

Sides:  French bread, green beans and salad.  

Beef and Cheese Tortellini Bake

Beef and Cheese Tortellini Bake - for 6 servings
1 lb ground beef
½ c. onion, chopped
1 clove garlic, minced

1 t. salt, to taste
1/2 t. pepper, to taste
1 t. dried oregano
1 t. dried thyme
2 t. dried parsley
28 oz. crushed tomato, 1 can
¼ c. fresh basil, chopped or 2 T. dried basil 
2 c. shredded mozzarella cheese
1 ¼ lb. cheese tortellini, cooked and drained
Brown the beef over medium-high heat. Add onion and garlic and saute until cooked through. Season with salt and pepper and dried herbs.  .
Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. 
Remove from heat.
Spoon a thin layer of meat sauce in the bottom of a casserole dish or Dutch oven. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
Bake at 375 for 15-20 minutes, or until cheese is melted and bubbling.
Rest for 5 to 10 minutes and serve.

Overnight Breakfast Casserole

 Overnight Breakfast Casserole

1 lb. sausage

1/2 t. salt

6 eggs, beaten

1 1/2 c. half and half

6 slices white bread, toasted and cut into cubes

2 c. cheddar cheese, grated

Grease a 9x13 baking dish, set aside.

Cook sausage until browned.

In a bowl mix together the salt, eggs and half and half.  Add the sausage, bread cubes and cheese.  Stir to coat well.  Pour mixture into the baking dish.  Cover with foil and chill for at least 2 hours or overnight. 

Bake covered with foil at 350 for 50 to 60 minutes.  Uncover and bake for 15 minutes more or until set.   

Overnight Creme Brulee French Toast

Overnight Creme Brulee French Toast 
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great or Texas Toast)
6 eggs
1 1/2  to 2 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon

Combine butter, brown sugar and corn syrup in saucepan over medium heat.  Stir occasionally, until sugar is dissolved.  Remove from heat and pour into a sprayed cookie sheet, covering entire pan.  

Place the bread on top of the caramel filling the entire pan.  

Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon.  Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.  

Bake uncovered at 350 for 30 minutes.  Remove from oven and dump onto a platter or pan.  Serve with whipped cream.  
 

I make this when we go camping....I only have a little camper oven so this is how I do it.

Spray a 9 x 13 pan.

Pour in the caramel mixture.

Place 6 pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Place 6 more pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Pour over the egg mixture.  

Sprinkle with more cinnamon.

Bake at 350 for 35 to 40 minutes

Sometimes I make more caramel topping to pour over the top.  Especially if I add a 3rd layer of bread.  

Dutch Oven Lasagna

Sturgeon fishing Fall 2021 

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Dutch Oven Enchilada Casserole & Spanish Rice

Sturgeon fishing Sept. 2021

Dutch Oven Enchilada Casserole

Brown 2 lbs. hamburger

Puree:  one onion and 4 cloves of garlic.  Add to browned hamburger.

Add:  1/4 c. taco seasoning

1/2 c. water

Simmer while making the sauce. 

Sauce

Place in blender:

30 oz. pinto beans

6 oz. tomato paste & 3 cans of water

1/4 c. taco seasoning

Spray a 12 inch dutch oven and cover the bottom with some of sauce. Add the rest of the sauce to the hamburger mixture.  

Cut 12 to 15 tortillas into strips.  Place 1/3 of strips on top of the sauce in dutch oven.  Then 1/3 of sauce.  Then 1 cup of  mexi cheese.  Repeat layers 2 more times.  

Place over 10 coals with 24 coals on top.  Bake 45 minutes until heated thru and the cheese is melted.  Serve with sour cream and taco sauce and/or salsa.  

Spanish Rice

Place in Instant Pot:

4 c. long grain white rice

Puree:  1 onion and 4 cloves of garlic and add to instant pot 

5 c. water

1 t. salt

1 1/2 t. chili powder

1 t. cumin

1/2 t. garlic powder

1/2 t. oregano

15 oz. tomato sauce

Stir and seal.  Pressure for 4 minutes.  Natural release for 10 minutes and then vent.  

Served these with a wedge salad or strawberry lettuce salad and chips and salsa.  

For Dessert:

Cinnamon Tortilla Rolls

6 flour tortillas

2 to 3 T. butter

4 to 6 T. sugar

1 1/2 tsp. ground cinnamon

Heat 1 T. or less of  butter in a cast iron skillet over medium-high heat.  Fry tortillas about 30 seconds per side until lightly golden brown.

Combine sugar and cinnamon in a small bowl and sprinkle on one side of the cooked tortilla.

Roll up with the cinnamon on the inside.    

If you want to be really fancy make a cream cheese/frosting dip.  

Dutch Oven French Toast Casserole

 This French toast casserole is a crowd-pleaser.  Best to assemble the recipe before lighting your coals. Allowing extra time for the dough to soak up the egg mixture..

Dutch Oven French Toast Casserole
1/2 stick butter, melted
2-17.2 oz cans refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy cream or milk
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans, opt. 
1/2 cup maple syrup

Icing......see below**

Pour the melted butter into the dutch oven covering the bottom.

Cut each cinnamon roll into eight pieces, and place cut rolls in a single layer on the bottom of the Dutch oven.

In a medium bowl, beat eggs with the cream, cinnamon and vanilla until well blended.

Gently pour egg mixture over roll pieces.

Sprinkle with the chopped pecans, and drizzle the maple syrup over top.

Heat up your coals, and place the lid onto the Dutch oven and add 9 hot coals underneath and 18 on top.

Bake at 375 degrees for 25-28 minutes or until golden brown.

Remove from the coals and let it cool for 15 minutes.

**Mix Icing tubs with 1/2 c. powdered sugar, 2 T. soft cream cheese & 1 T. milk...
Drizzle icing over the top. 

Fruit Crisp.....Single serving style

 I dugout this old recipe to make yummy desserts in my fancy Pioneer Woman Ramekins!  You could also use custard cups or 1/2 pint wide mouth canning jars are great too.  This is a great way to use my blackberry and apple pie filling that I canned last summer!!

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

OR 

4 c. fruit

2 T. sugar

2 - 3 T. cornstarch

1 t. lemon juice

1 t. vanilla

Stir together.  Makes enough for an 8 x 8 inch pan.  Top with topping.    Bake at 375 for 35 to 40 minutes. until golden brown.  

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

Steve's Favorite Breakfast Casserole in the Dutch Oven

I made this for our sturgeon trip last week.  My Dutch oven creation inspired by a facebook video. 

Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour (up to 1/2 c. as needed)
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.. 

Cast Iron Fried Rice

For one of our Sturgeon Fishing dinners I bought the Costco Orange Chicken in a box.  This is how we did the fried rice.  It was the best fried rice ever!!

Cast Iron Fried Rice 
Heat 4 to 6 T. oil in 16" fry pan.
Add:
3 to 4 cloves garlic
a bundle of green onions, sliced (about 1 c.)
Stir fry for about 3 minutes.
Add:
16 oz. pkg. frozen mixed vegetables
1 c. ham, diced
1 t. salt
1/2 t. pepper
Stir until coated in oil and cook about 3 minutes.
Add:
8 to 10 c. cooked rice (I prefer cold day old rice & I cook about 3 c. rice)
Stir well.  Bank to sides of pan and make a well in the middle.
Crack 4 to 5 eggs into a bowl and beat lightly.  Pour into the well in the middle of the skillet. Cook until eggs are set.  Stir eggs and once cooked, stir into the rice mixture.  (My fry pan is usually so full that I just cook the eggs in a small fry pan and add them to the rice.) 
Add:
1/4 c. soy sauce or just let them add their own
Stir well.  Serve. 


For a smaller batch:
2 to 3 T. oil 
2 to 3 cloves garlic
1/2 c. green onions, sliced
1 c. mixed vegetables
1/2 c. cooked ham, diced
1/2 t. salt
1/4 t. pepper
2 to 3 eggs
4  to 5 c. day old cooked rice
2 T. soy sauce

Cast Iron Skillet Chocolate Chip Cookie

Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

2 c. flour, divided 

1 t. baking soda

1 t. salt

1 1/2 c. milk chocolate chips, divided

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes.  Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** a Double batch makes enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans.  I baked them all at once on convection bake at 375 for 13 minutes.

** for one 10 to 12" skillet = cut recipe in half
In camper ovenbake at 400 for 13 to 15 minutes.