Sweet Corn Chip Dip

Sweet Corn Chip Dip
2 packages cream cheese
2 cans diced green chiles
1 large bag frozen sweet petite white corn
1/2 stick of butter
salt & pepper to taste

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Combine all ingredients in a bowl. Microwave until corn is cooked through and stir. Serve while warm with chips.

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting
1 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
1 cup chocolate chips
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Melt chocolate chips and set aside to cool.

Cream butter. Add powdered sugar, 1 cup at a time, mixing well between each addition. Once it is all incorporated well, add the melted chocolate and vanilla.

*Recipe taken from Fredillicious

3 Bean Chip Dip

A friend brought this to work one day and I was instantly hooked!

4 cans Pork and Beans
1 can kidney beans, drained
2 cans black beans, drained
1 package little smokies, cut into pieces
1 onion, chopped
1 green pepper, chopped
1 can crushed pineapple, drained
1/2 ketchup
1/4 cup mustard
1/8 - 1/4 cup brown sugar
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Fry onion, green pepper and smokies in a pan until the onion is tender. Put it all together in the crock pot. Add the brown sugar until it is as sweet as you want it. (We just did 1/8 cup.)

Heat up until warm. Serve with chips

Dutch Oven Southwestern Chicken

Dutch Oven Southwestern Chicken

2-1/2 cups chicken, cooked and chopped

2 cups shredded Cheddar cheese, divided

1 can cream of chicken soup

1 can cream of celery soup

1 can diced tomatoes with onions

1 can diced green chilies

3/4 cup chopped onion

8-10 flour tortillas, cut into pieces

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Lightly oil or spray dutch oven. (We used a liner.) Combine chicken, 1 cup cheese, both soups, undrained tomatoes, green chilies and the onion in a large bowl.

Mix tortilla wedges into chicken mixture. (I thought 10 would be too many, so I only did eight.) Spoon mixture into prepared dutch oven.

Bake at 350° for 30 minutes, or until bubbling and hot. Top with remaining cheese and bake until cheese is melted, about 5 minutes.

Let sit for 10-15 minutes before serving. Garnish with green onions, salsa and/or sour cream if desired. 

Recipe taken from 50Campfires.com

Dutch Oven Seven Layer Brownie

Dutch Oven Seven Layer Brown 

1 Box of Supreme Brownie Mix

1/2 cup melted butter

1 egg

1 tsp. vanilla

1 cup coconut flakes

1 cup toffee bits

1 cup semisweet chocolate chips

1 cup chopped pecans

1 cup chopped pretzels

1/2 cup + 2 Tbsp. sweetened condensed milk

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In a large bowl, stir in brownie mix, egg, vanilla and butter until well blended. Press into a well greased dutch oven pan (or use a liner). Cover the dutch oven and bake for 14 minutes at 350°.

Sprinkle coconut, toffee bits, chocolate chips and pecans over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels.

Cover and continue to bake for 25 - 35 minutes. Insert a toothpick to check if the brownie is fully cooked. 

Recipe taken from 50Campfires.com

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

Perfect Pumpkin Pie

Perfect Pumpkin Pie
1 15-oz. canned pumpkin
1 14-oz. can Sweetened Condensed Milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9-inch pie crust, unbaked
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Preheat oven to 425°. Whisk pumpkin, sweetened milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake for 15 minutes.
Reduce heat to 350° and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator.

Recipe taking from Plain Chicken.

Pie Crust

I did it. I finally made a successful pie crust. I tried once a few years ago and it failed miserably. I swore I would never make pie crust again. But I decided to try again. I even used the same recipe as before, since it is from a trusted coworker. I think the secret I learned it to chill the shortening and make sure the water is ICE cold. I also need to take my time, but don't over work the crust. I wrote down the instructions hastily, so I hope they make sense. I've also learned to roll my top crust so it is thicker before fluting the edges.

Pie Crust
2-1/2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
1 cup shortening
1/2 cup ice water
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Sift the dry ingredients together. Cut in shortening until incorporated using a pastry cutter. Add water and cut with pastry cutter just until it is all combined. Rolled out on a flour surface.

This recipe makes enough for a double crust pie or for 2 single crust pies.

For single crust pies, bake at 425° for 15 minutes.

For double crust pie, bake at 425° for 15 minutes. Then reduce heat to 350° and bake for an additional 30 minutes. Tent crust as needed to prevent it from over browning.