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 

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.  

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.  

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. 

Cast Iron Skillet Recipes....

Caramel Coconut Chocolate Chip Skillet Cookie Pie                                Recipes by Karla Kimball
1/2 c. butter
1 c. sugar
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 egg
10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)
1 1/2 c. coconut
1/2 c. mini chocolate chips
caramel and/or chocolate sauce to drizzle for serving
On stove heat 10 or 12 inch cast iron skillet on medium low, add butter.  When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven.
Serve warm with a drizzle of caramel and/or chocolate sauce.


Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened or butter Crisco
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 

*I started making them thicker.....a double batch makes 1 - 14 inch and 1 - 10 inch)  Bake for 15 to 17 minutes.  A triple batch made 1 - 14 inch and 2 - 10 inch.  

2024 Abbi's 15th Birthday -  I did a triple batch using crisco.  This made 1 - 14 inch and 2 - 10 inch skillets.  They were pretty thick and I baked them all at once using convection for 18 minutes at 375. Served with ice cream and caramel topping!!  Everyone loved them!!!

Fresh Raspberry Pie in Cast Iron Skillet

5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Pie Dough
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant Clear Jel, then sprinkle this over the raspberry mixture; stir to combine.  Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar.  Bake at 400 for 30 minutes on lowest rack of oven.  Serve with vanilla ice cream.   Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream.   Great in a cast iron skillet.

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. 

Dutch Oven Artisan Bread

Dutch Oven No-Knead Artisan Bread

3 c.  Bread Flour
2 t. Salt
1/2 t.  Yeast
1-1/2 c. warm Water

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

Preheat oven to 450º.  Place Dutch oven without lid into oven for 30 minutes.

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

Remove loaf from Dutch oven and cool completely before slicing.