Dutch Oven Cobbler......Idaho History Pioneer Day

In May, Kasey and I went to Carberry Elementary to help out with their Idaho History Pioneer Day. Tanner & Brody have been studying Idaho History this year in 4th grade.  This was a big activity for all the 4th graders.  It was a big day!  We had lots of fun with 94 - 4th graders and they devoured 7 cobblers and some chocolate chip bars and homemade rolls.

We had a little pretend display showing how the Pioneers would use a tripod and fire to cook.....>>>>>>





Kasey's Dutch Oven Cobbler
2 - 21 oz. cans fruit or pie filling (whatever you like)

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. 

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.  

Since we were doing so many we cheated and baked them in the oven at 350 for 1 hour.  

We made several flavors.

Cherry with Chocolate Cake (2)

Cherry with Vanilla Cake

Apple with Vanilla Cake

Peach with Yellow Cake (2)

We also made some great chocolate chip pan cookies in cast iron skillets.  I doubled the recipe and filled 2 skookie pans  and 2-12" skillets full.  The skookies ran over in the oven!  ugh!!  what a mess that was!!  I prefer to use skillets with sides on them.  

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.
*** in 2017 a Double batch made enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans.  I baked them all at once on convection bake at 375 for 13 minutes.

We also made a batch of roll dough and actually baked them with briquettes so the kids could see how that is done.  They were beautiful and yummy!!  

A few things we taught them.....

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. 

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, 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 & 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 goes 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. 

(1)     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 10-15º to the cooking temperature. 

(2)     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.

All in all it was a great day!!!  The twins loved having their DAD at school with them.  

Powdery Mildew Spray

Last week I was dead heading my peonies and discovered they were covered with powdery mildew. So, I mixed this up and they are much better.

Powdery Mildew Spray
1 gallon water
1T. each of baking soda, canola oil and dish soap
Spray all the leaves.

Blueberry Zucchini Squares

Gearing up for zucchini season....It will soon be here!

Blueberry Zucchini Squares
2 c. shredded zucchini (do not pack)
1/2 c. buttermilk
1 T. grated lemon peel
1/4 c. lemon juice
1 c. butter, softened
2-1/2 c. sugar
2 eggs
3-1/4 c. plus 2 T. flour, divided
1 t. baking soda
1/2 t. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. powdered sugar
1/4 c. buttermilk
1 T. grated lemon peel
1 T. lemon juice
1/8 t. salt

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.

Transfer batter to sprayed 15x10x1inch baking pan, spreading evenly (pan will be full). Bake at 350 for 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. 

Romaine & Mandarin Orange Salad & Dressing

Romaine & Mandarin Orange Salad & Dressing
6 slices bacon
1/3 cup apple cider vinegar
3/4 cup white sugar
1/2 red onion, coarsely chopped
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon poppy seeds
10 cups torn romaine lettuce leaves
1 (10 ounce) can mandarin orange segments, drained
1/4 cup toasted slivered almonds or cashews
Cook bacon over medium high heat until evenly brown. Drain, crumble and set aside.
Place vinegar, sugar, red onion, mustard powder, and salt in a blender, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds or cashews.

7 Layer Salad

7 Layer Salad

SALAD:
2 heads Iceberg Lettuce, chopped
8 oz. Baby Spinach, washed & dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, chopped
16 oz. Bacon, cooked & chopped
4 whole Tomatoes, chopped
1 bunch Green Onions,  thinly sliced
2 c. Cheddar Cheese, grated
10 oz.  Frozen Peas, partially thawed
FOR THE DRESSING:
1/2 c. Mayonnaise
1/2 c. Sour Cream
1 T. Sugar (more To Taste)
Fresh or dried Dill Weed

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with dill.

Cover and refrigerate for up to 8 hours. Toss just before serving.

Ranch Dressing Mix & Ranch Dressing

Ranch Dressing Mix
1/4 c. Pepper
1 1/2 c. Parsley Flakes
1/2 c. Garlic Salt
2 T. Kosher Salt
1/4 c. Granulated Garlic
3/4 c. Granulated Onion
2 T. Dill Weed
Combine all ingredients in a quart jar. Shake to combine. Makes about 3 ½ cups of dry mix

Ranch Dressing
1 T. dry ranch mix

1 c. mayonnaise

1 c. buttermilk

3/4 c. sour cream

1/2 t. lemon juice
Whisk together all ingredients until thick and creamy. Dressing will thicken in the refrigerator if you like a really thick ranch dressing. Makes 3 cups.

Creamy 3 Cheese Spaghetti

Creamy 3 Cheese Spaghetti 

12 oz. spaghetti
2 T. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 T. chopped fresh parsley

In a large pot of salted boiling water, cook spaghetti. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Banana Cake

Banana Cake
Yellow cake mix
3 eggs
3.4 oz.  instant banana pudding mix
14 oz.  Sweetened Condensed Milk
1 c. water
1/2 c. oil
3.4 oz. instant banana pudding mix mixed as directed on box
Whipped topping
Banana slices
Caramel sauce


Combine yellow cake mix, eggs, banana pudding mix, Sweetened Condensed Milk, water and oil until you have a smooth batter. Pour batter into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes.

While the cake is still warm, use the back of wooden spoon to poke holes all over the cake. Pour the banana pudding over the cake, cover with whipped topping. Refrigerate the cake overnight to let everything set.

Serve with banana slices and drizzle with caramel.   Enjoy!

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt

- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Parmesan Baked Potatoes

Parmesan Baked Potatoes
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve with a side of sour cream for dipping.

Crunch Wrap Supreme

Crunch Wrap Supreme
1 lb. ground beef
1 packet taco seasoning
6 large flour tortillas (king size if you can find them)
6 tostada shells
1 jar queso cheese dip (or nacho cheese)
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
cooking spray

In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.

Could also use......refried beans, salsa, or whatever you like......

37 Calorie Brownies

37 Calorie Brownies
Combine in food processor or blender:
3/4 c. vanilla yogurt (nonfat, Greek)
1/4 c. skim milk
1/2 c. cocoa
1/2 c. old fashioned oats
1/2 c. stevie/Truvia
1 egg
1/3 c. applesauce
1 t. baking powder
1/4 t. salt
Blend 1 minute.  Pour into sprayed 8x8.  Bake at 400 for 15 minutes.
Makes 9 brownies.

Healthy Cookies

No sugar!!!

Healthy Cookies
Place in mixer bowl:
2 or 3 bananas, beat until mashed
Add:
1/3 c. apple sauce
2 c. oats
1/4 c. almond milk or milk
1/4 c. raisins and/or chopped nuts
1 c. good chocolate chunks (optional)
1 t. vanilla
Beat well.  Drop onto sprayed cookie sheet.  Bake at 350 for 15 to 20 minutes.

I used 1/4 c. chopped dried cherries and 1/4 c. chopped raw almonds and left out the chocolate.

Microwave Popcorn

Microwave Popcorn
Mix together:
1 t. oil (Coconut oil works great....butter, or whatever you like)
1/2 c. popcorn kernels
1/2 t. salt
Place in paper bag, fold top twice.  Microwave on high for 2 1/2 to 3 minutes.

Cream of Chicken Soup.....Condensed or ready to eat

Cream of Chicken Soup   (Makes 2 cans of condensed)

Place in saucepan and bring to a boil:
2 1/2 c. chicken broth
1/2 c. milk

In bowl mix together:
3/4 c. flour or cornstarch
1/2 t. onion powder
1/2 t. garlic powder
1 1/2 t. parsley flakes
1/2 t. pepper
1/2 t. salt
2 t. chicken bouilon
Stir in 1 c. milk and whisk together.  Stir into the chicken broth mixture.  Cook & stir until thickened. For condensed:  simmer 10 minutes and divide in half in pint jars.  Use in any recipe calling for condensed Cream of Chicken Soup.
For soup:  Add 2 1/2 c. of milk or water.  Cook & stir until thickened.  Simmer 10 minutes.  Serve.

Keeps in fridge for 1 week or can be frozen.

Healthy Ice Cream......Neopolitan Loaf

A great non-dairy frozen treat, with no sugar.  It is really yummy!!  If you don't want to make a Neopolitan Loaf each flavor is great by itself.  

Vanilla 

Place in blender or food processor:

3 bananas, frozen chunks

1 t. vanilla

Process for about 5 minutes until it turns creamy.

Strawberry 

Place in blender or food processor:

1 c. frozen strawberries

2 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Chocolate 

Place in blender or food processor:

3 T. cocoa

1 T. coconut oil

3 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Neopolitan Loaf

Place each flavor in a loaf pan side by side.  Freeze until frozen solid.  

Sticky Chicken

An old favorite that I haven't made in a long time......

Sticky Chicken
Place in 11x14 glass dish:
3 -5 pounds bone in chicken with skin (wings, legs and/or thighs)

Bring to a boil:

1 cup ketchup
1 cup honey
1 cup brown sugar
½ cup soy sauce
½ teaspoon garlic powder

Pour over the chicken, making sure both sides are covered.

Bake at 350 for 90 minutes, turning after 45 minutes.  Fifteen minutes before cooking time is up, turn one more time.

Cheddar Broccoli Soup

Cheddar Broccoli Soup

1 T. butter
1 c. chopped yellow onion
2 garlic cloves, minced
½ c. grated carrot
4 T. salted butter
¼ c. all-purpose flour
2 c. half-and-half milk
2 c. chicken or vegetable broth
10 oz. grated sharp cheddar
8 oz. broccoli florets, chopped into small pieces
1 t. salt and 1/2 t. pepper to taste
¼ t. grated nutmeg, optional

Melt the butter in a large soup pot (6 quarts) over medium heat.
Add the chopped onion, garlic and grated carro, stir occasionally until the onion has started to soften but not turn brown, about five minutes. Remove vegetables into a bowl and set aside.
Melt the 1/4 c. butter and whisk in the flour making a roux. Let the flour cook for two minutes or until it is a golden color.
Slowly add the half-and-half into the pot while whisking it constantly and cook until thickened.   Slowly add the two cups of chicken broth and stir to combine.

Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick or burn.
Whisk in the grated cheddar a handful at a time, allowing it to melt before adding more. Once the cheese has melted, stir in the sautéed vegetables.  Stir in the chopped broccoli and stir to combine.
Simmer the soup until the broccoli is tender but still bright green, about five minutes.
Add salt and pepper to taste as well as the grated nutmeg, if desired.
Serve in a bread bowl or with a roll.

Buttermilk Cornbread muffins

Buttermilk Cornbread Muffins

 

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar  (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin.  Makes 18 muffins.

Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.

Note:  can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles

Strawberry Bundt Cake

Making this for Granny's 75th birthday!!!  

Strawberry Bundt Cake
1 (18 1/4 ounce) boxes strawberry cake mix ( with pudding in the mix)
1 small box instant coconut cream pudding mix or vanilla or banana cream
1/3 c. vegetable oil
4 eggs
1small box strawberry gelatin
1 c. water

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 350 for 40 to 45 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you can or drizzle with strawberry sauce.