Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 

2 cups flour 

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. lemon yogurt

1 egg

1/4 cup butter, melted

1 tsp. grated lemon peel

1 cup fresh or unthawed frozen blueberries

GLAZE:

1/2 cup confectioners' sugar

1 Tbs. lemon juice

1/2 tsp. grated lemon peel

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Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from 50Campfires.com

Dutch Oven Pizza

 

Dutch Oven Pizza

Tube of pre-made pizza crust

Small jar of pizza sauce

Shredded mozzarella cheese

2 cloves garlic, chopped

desired pizza toppings

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Split the pizza dough in half and spread between two dutch ovens. Because the ovens are round and the dough is square, stretch and prod to get it to cover the bottom of the dutch oven. 

Spread the pizza sauce over the dough and sprinkle the chopped garlic over the sauce.

Add pizza toppings as desired. 

Place the dutch oven on coals, place the lid on top and add more coals. Bake for 10-15 minutes, or until the dough looks done.

Sprinkle the cheeses over the pizza and then cook an additional 5 minutes, or until cheese is melted and bubbly. 

  

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 

 

*Recipe adapted from What's Cooking America.

Dutch Oven Enchilada Casserole

Dutch Oven Enchilada Casserole
1 package Doritos, save 2 cups for the topping
1/2 of an onion, chopped
1 lb. hamburger, browned and drained
1 10 oz. can chili with beans
1 10 oz. enchilada sauce
1 8 oz. can tomato sauce
1-1/2 cups shredded cheese

TOPPING:
2 cups Doritos
1/2 cup shredded cheese
1 cup sour cream
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Lightly oil or spray dutch oven. Reserve 2 cups of Doritos from bag for topping. Crumble remaining 6 cups Doritos into a large mixing bowl.

Add hamburger, onion, can of chili, enchiladda sauce, tomato sauce and 1-1/2 cups shredded cheese.

Stir with a rubber spatula to combine; pour mixture into prepared dutch oven.

Bake at around 375° for 20 minutes or until cheese has melted and mixture is bubbling. Remove lid from dutch oven.

Spread sour cream over the top of the casserole with large spoon or spatula. Top with remaining 2 cups of uncrushed Doritos; sprinkle with remaining 1/2 cup shredded cheese.

Cover with lid and bake for 5 minutes or until cheese has melted.

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 

*Recipe adapted from 50Campfires.com