Landon and Erin LeFevre were kind enough to do a dutch oven demonstration for us. Brother LeFevre showed us how to make delicious peach and raspberry cobbler. I was enjoying the activity and forgot to take pictures again. But here are some recipes Erin sent to me. Also, here are two videos with easy instructions on how to season cast iron.
DUTCH OVEN RECIPES
Pineapple Upside-Down Cake
3 tablespoons butter or margarine
1 can (20 oz.) sliced pineapple
6-10 maraschino cherries
½ cup brown sugar
1 yellow cake mix (18 oz.)
1 ¼ cups water*
1/3 cup oil
3 eggs
Line a 12” Dutch oven with foil. Place 9 coals under the oven. Melt butter in foil-lined pan. Arrange pineapple slices with cherries in center of each slice in bottom of the oven. Sprinkle brown sugar evenly over fruit. Prepare cake mix according to package directions.* (you may use juice drained from pineapple slices for part of the liquid). Carefully pour the cake batter over the fruit. Bake 30-40 minutes until cake is brown and springs back when touched. Use 9 coals on the bottom of the oven and 12 on the top.
Sloppy Joe Bisquit Bake
2 lbs. lean ground beef
2 small onions, diced
2 pkgs. (1.3 oz. each) Sloppy Joe seasoning mix
2 6 oz. cans tomato paste
2 cups water
1 16 oz. or 17 oz. pkg. refrigerator biscuits
In a 12” Dutch oven brown ground beef and onions by placing approximately 15 coals on the bottom and 15 on the top. When the mixture is well browned, add seasoning, tomato paste, and water. Stir well and heat to a boil. Place biscuits on top of hot mixture. Bake 15-20 minutes until biscuits are browned. Use approximately 9 coals on the bottom and 10-12 on top.
Pistol Rock Chicken
1 whole chicken, cut up and skinned
salt and pepper to taste
garlic salt (optional)
½ cup flour
2 tablespoons oil
3 14 ½ oz. cans pasta sauce
4 ½ oz. canned sliced mushrooms, drained
Rinse chicken and pat dry with paper towel. Place chicken inside a jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and garlic salt. Add flour. Close bag and shake well to coat chicken with flour. Heat oil in 12” Dutch oven. Add chicken and brown well. Use 15 coals under the oven until chicken is brown. Pour in pasta sauce and mushrooms. Spread sauce over chicken. Simmer 1 to ½ hours until sauce thickens and chicken is tender. Use approximately 15 coals on the top and 9 on the bottom. Replace with fresh coals as needed during the cooking time.
Cowboy Potatoes
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
salt and pepper to taste
1-2 cups frozen peas
2 cups cheddar cheese, grated
Brown the bacon in a 12” Dutch oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on top. When potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
Dump Cake
2 20oz. cans cherry pie filling
1 yellow cake mix (18 oz.)
1 12 oz. can lemon-lime soda pop
Line a 12” Dutch oven with foil. Pour in pie filling. Sprinkle cake mix evenly over filling. Pour pop over the cake mix. Stir gently to combine cake mix and pop only (not pie filling). Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.
Dutch Oven Poor Boy Chicken (healthy)
8-12 boneless, skinless chicken breasts (or lg. pkg. of chicken tenders)
Sauce: Mix together:
1/3 c. Tomato French Dressing (Catalina)
1 c. ketchup
½ c. soy sauce
1 ts. each garlic powder and Worcestershire sauce
Line 12-14”dutch oven w/foil, spray foil w/Pam olive oil spray. Place chicken in dutch oven and pour sauce over chicken. Bake for 45-60 minutes (12-14 briquettes on lid & 10-12 briquettes underneath). Every 15 minutes turn the dutch oven one-quarter turn in one direction and the lid one-quarter turn in the other direction. Serve with potatoes and veggies.
Pineapple Upside-Down Cake
3 tablespoons butter or margarine
1 can (20 oz.) sliced pineapple
6-10 maraschino cherries
½ cup brown sugar
1 yellow cake mix (18 oz.)
1 ¼ cups water*
1/3 cup oil
3 eggs
Line a 12” Dutch oven with foil. Place 9 coals under the oven. Melt butter in foil-lined pan. Arrange pineapple slices with cherries in center of each slice in bottom of the oven. Sprinkle brown sugar evenly over fruit. Prepare cake mix according to package directions.* (you may use juice drained from pineapple slices for part of the liquid). Carefully pour the cake batter over the fruit. Bake 30-40 minutes until cake is brown and springs back when touched. Use 9 coals on the bottom of the oven and 12 on the top.
Sloppy Joe Bisquit Bake
2 lbs. lean ground beef
2 small onions, diced
2 pkgs. (1.3 oz. each) Sloppy Joe seasoning mix
2 6 oz. cans tomato paste
2 cups water
1 16 oz. or 17 oz. pkg. refrigerator biscuits
In a 12” Dutch oven brown ground beef and onions by placing approximately 15 coals on the bottom and 15 on the top. When the mixture is well browned, add seasoning, tomato paste, and water. Stir well and heat to a boil. Place biscuits on top of hot mixture. Bake 15-20 minutes until biscuits are browned. Use approximately 9 coals on the bottom and 10-12 on top.
Pistol Rock Chicken
1 whole chicken, cut up and skinned
salt and pepper to taste
garlic salt (optional)
½ cup flour
2 tablespoons oil
3 14 ½ oz. cans pasta sauce
4 ½ oz. canned sliced mushrooms, drained
Rinse chicken and pat dry with paper towel. Place chicken inside a jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and garlic salt. Add flour. Close bag and shake well to coat chicken with flour. Heat oil in 12” Dutch oven. Add chicken and brown well. Use 15 coals under the oven until chicken is brown. Pour in pasta sauce and mushrooms. Spread sauce over chicken. Simmer 1 to ½ hours until sauce thickens and chicken is tender. Use approximately 15 coals on the top and 9 on the bottom. Replace with fresh coals as needed during the cooking time.
Cowboy Potatoes
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
salt and pepper to taste
1-2 cups frozen peas
2 cups cheddar cheese, grated
Brown the bacon in a 12” Dutch oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on top. When potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
Dump Cake
2 20oz. cans cherry pie filling
1 yellow cake mix (18 oz.)
1 12 oz. can lemon-lime soda pop
Line a 12” Dutch oven with foil. Pour in pie filling. Sprinkle cake mix evenly over filling. Pour pop over the cake mix. Stir gently to combine cake mix and pop only (not pie filling). Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.
Dutch Oven Poor Boy Chicken (healthy)
8-12 boneless, skinless chicken breasts (or lg. pkg. of chicken tenders)
Sauce: Mix together:
1/3 c. Tomato French Dressing (Catalina)
1 c. ketchup
½ c. soy sauce
1 ts. each garlic powder and Worcestershire sauce
Line 12-14”dutch oven w/foil, spray foil w/Pam olive oil spray. Place chicken in dutch oven and pour sauce over chicken. Bake for 45-60 minutes (12-14 briquettes on lid & 10-12 briquettes underneath). Every 15 minutes turn the dutch oven one-quarter turn in one direction and the lid one-quarter turn in the other direction. Serve with potatoes and veggies.
Peach Raspberry Cobbler
Yellow cake mix
2 cans peaches
raspberry jam
Margarine
Dump cake mix in a gallon ziplock bag. Drain liquid from one of the cans of peaches into the ziplock bag. Close bag and mix by kneading bag. Discard liquid from second can of fruit.
Melt a few tablespoons of Margarine in the bottom of a hot 12" dutch oven and spread around. Pour both cans of drained peaches into dutch oven, then pour ziplock bag of cake mix over peaches. Drop spoonfuls of raspberry jam onto cake batter. Cover and bake.
Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.
Yellow cake mix
2 cans peaches
raspberry jam
Margarine
Dump cake mix in a gallon ziplock bag. Drain liquid from one of the cans of peaches into the ziplock bag. Close bag and mix by kneading bag. Discard liquid from second can of fruit.
Melt a few tablespoons of Margarine in the bottom of a hot 12" dutch oven and spread around. Pour both cans of drained peaches into dutch oven, then pour ziplock bag of cake mix over peaches. Drop spoonfuls of raspberry jam onto cake batter. Cover and bake.
Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.