Taste of Dutch - IDOS Spring Gathering 2012

So from years past I have learned you can never make enough copies of your recipes - so this year I have business cards to pass out @ the Taste of Dutch at the IDOS Spring Gathering. So if you are here, chances are you picked up one of my cards, and had the opportunity to sample some mighty fine Dutch Oven cooking from all over. I am not sure if I got to meet all of you fine folks. as I was the one running around making sure the classes went of without any problems - I hope you learned lots of new tricks are that you are excited to pull out your ovens season them up and get cooking. 

Some of the recipes that my family will cook, I have already posted so here are the links Chicken Enchilada Soup, Cinnamon Almonds, Bacon Ranch Chicken Rolls, and we have added this one to our Menu this year:

Hot Fudge – Marshmallow Monkey Bread

1 tablespoon Butter, softened

2 can (16.3 oz) refrigerated buttermilk biscuits (8-10 biscuits)

13 large marshmallows

½ cup Butter

½ cup hot fudge ice cream topping

1 teaspoon Vanilla Extract

1 cup sugar

1 tablespoon baking cocoa

Grease 12” Dutch Oven 1 tablespoon butter. Cut the biscuits into quarters; set aside.

In 5” Dutch Oven, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Over medium heat (6-8 briquettes), until melted. Using wire whisk, stir until smooth.

In medium bowl, stir sugar and cocoa until blended.

Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in your Dutch Oven. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.

Bake at 350° for 30 to 40 minutes, or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes (remove the lid). Place cooled lid back on the oven; carefully turn Dutch Oven over. Remove the bottom of the oven leaving the rolls on the lid to serve; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

No Pictures of this one yet - I'll update this after the Taste of Dutch. I am getting this ready and will have it posted 2 days before due to my work schedule and all that has to be packed and prepared. 

I really hope you all enjoyed yourselves at the Spring Gathering, Please feel free to leave a comment if you have any questions. I'd be happy to help. 

A couple of dates to put on your calendar:

June 14, 2012 Dutch Oven Class in Clinton City

June 23, 2012 West Haven Days Dutch Oven Cook-off

June 30, 2012 Dutch Oven 101 - @ For Your Kitchen in Clearfield - http://www.fykitchen.com/classes.cfm -  There is a fee for this class

Tentatively July 28, 2012 Cakes, Pies, and Cheesecakes in your Dutch Oven @ For Your Kitchen - There will also be a fee for this class

August 15-18, 2012 - Davis County Fair - Dutch Oven Cook-off  8/18/12

Check out the Lake Bonneville IDOS Chapter of Facebook I will post more info as the dates get closer. 

Have Fun Cookin'!!!

Cyndi