Cabela's Demonstrations

Yesterday I had the opportunity to demonstrate my passion of Dutch Oven Cooking at the Cabela's in Farmington.... We chose to demonstrate breads in the Dutch Oven as we often hear - bread is too hard....

Here is proof that it is not.

Zucchini Bread 

This time of year, who doesn't have a ton of Zucchini coming out of their gardens???

1 C Sugar
3 C Sifted Flour
1 C Brown Sugar
1 tsp Salt
3 beaten eggs
1 tsp baking soda
1 C vegetable oil
3 tsp Cinnamon
2 C Shredded Zucchini
1/4 tsp baking powder
3 tsp vanilla

Combine Sugars, oil, eggs; beat until well blended. Add zucchini and vanilla. Sift and measure flour and other dry ingredients. Pour into greased 10" Dutch Oven, bake for 1 hour, at 350 degree. (5 coals on the bottom, 15 on the top).

Banana Bread

1 1/2 C Sugar
2 eggs
1 C Sour Milk (1 C milk 1 TBSP Vinegar)
1/2 tsp Salt
1 Tsp baking powder
1/2 C Butter
1 C Mashed bananas (2 or 3 bananas)
2 1/2 C Flour
1 Tsp baking soda

Cream together the sugar and butter. Add eggs and the rest of the ingredients. Pour into greased 10" Dutch Oven, bake for 1 hour, at 350 degree. (5 coals on the bottom, 15 on the top).

Philly Cheesesteak

Dough:
5-6 C flour
3 Tbsp sugar
2 C Water
2 tsp salt
1 1/2 Tbsp yeast
1/4 C Oil

Combine 2 C flour, sugar, salt, & yeast in a large bowl. Heat water and oil until very warm (120-130 degrees). Add to flour mixture. stir in an additional 2 1/2-3 C of flour until mixture forms a ball. Knead in an additional 1/2 to 1 C flour until dough is smooth and elastic. Place in greased bowl, cover and let rise until double (about 1 hour). Punch down. Roll out on a floured surface, into a rectangle.

Filling:
2 thinly sliced green peppers
1 thinly sliced yellow onion
1 C thinly sliced mushrooms (optional)
2 Tbsp olive oil
1 lb Deli Sliced Roast beef
1 lb sliced Provolone cheese

In a 12” Dutch Oven heat 2 Tbsp. Olive oil, sauté onion, pepper, and mushrooms till tender. 

Down the center of the rectangle of dough; place a layer of roast beef, a layer of cheese on the meat, sprinkle with onion, pepper, and mushrooms.  Sprinkle with salt & pepper. 

Cut the 2 outside columns in to 1” strips, beginning with the top fold the top center down slightly, do the same with the bottom and alternately fold strips over one another from top to bottom tucking the ends under. Place in a lightly greased oval DO. Cover Dutch oven and let rise for 15 minutes.

Brush top with egg wash and sprinkle with Parmesan cheese

Place in Oval Dutch Oven. Allow to rise for 1 hour, or until doubled. Bake at 375 degrees F for 30 minutes, or till golden. (9 coals on the bottom 19 coals on the top).

Option: Serve with Au Jus.

Very easy recipes with great rewards. Give them a try. 

Keep cookin' 

Cyndi

Dutch Oven Blueberry Cream Cheese French Toast

Dutch Oven Blueberry Cream Cheese French Toast

Last month we headed down to Bryce Canyon in Southern Utah for the National Dutch Oven Gathering, they had a little contest for breakfast one morning. The topic was "Breakfast Bread" - not wanting to make cinnamon rolls or the likes - this is what I came up with.....

Blueberry Cream Cheese French Toast

Toss

1 loaf of French bread cut into cubes
2 pkgs. cream cheese cut into cubes
1 C blueberries
       together in a 12" Dutch Oven (or 9x13 pan)

Mix

12 lg. eggs
2 C Milk
1 tsp. Vanilla
1/3 C Maple syrup
       together and pour over the top and refrigerate overnight
Next morning place 9 coals on the bottom and 18 coals on the top and bake till golden brown...about an hour.

Topping

1 C sugar
2 tbsp. corn starch
1 C water,
bring to a boil, stir consistently for 3-4 minutes, mix in 1 C blueberries, reduce heat to a simmer for 10 minutes until the blueberries burst. Stir in 1 table spoon of butter and pour over the baked French toast.


...- it was nice to prep part of it, the evening before, so all I had to do was add briquettes and make the syrup, and breakfast was ready.

This was a nice breakfast in a beautiful canyon, with some amazing people!

Have fun Cookin'
Cyndi

Garlic Cheesy Rolls

Last week I had the opportunity to spend a week doing what I love - Cooking. Cooking for 400 girls and their leaders at Girls Camp - These girls were between the age of 12 -18... Not too terribly picky. Some of the recipes I had chosen, we had to alter when we did the math, and realized that it would have taken 57 batches of dough to make one meals worth of rolls.... as disappointed as I was, in how they turned out the girls still loved them, one sweet girl asked for the recipe... so this post is for her, and anyone else wanting to try these.  I'm certain that when made as a single batch they'll turn out quite nicely. 

Garlic Cheesy Rolls

1 pkg frozen roll dough
1/2 C. Butter - 1 cube melted
1 tablespoon granulated garlic
1/2 C. grated Parmesan
1 C Shredded cheese - we used the Italian 4 cheese blend (Parmesan, Asiago, Mozzarella, Romano) 

Melt the butter, add the garlic and stir. Let cool slightly.
Dip the frozen dough into the garlic butter. (Note: I used food service gloves, and just stick my hands in the butter (it will be hot)) 
Place in either a 12" dutch oven or a 9 x 13 pan. 
Sprinkle with the grated Parmesan, then with the cheese blend.
Let raise, till doubled. 
Bake at 350 degree till golden brown and when tapped, sounds hollow or when a thermometer inserted reaches 190 degrees. 
Enjoy the ooey gooey cheesy goodness. 

Now Here is the recipe I was going to make that seemed like a good idea when we first planned the meals:

Garlic Cheese Rolls

Dough                                                                      

5-6 C Flour                                                               

2 Tbsp Active dry yeast                                       

1/3 C Sugar                                                            

1 Tbsp Salt                                                               

1 Can Evaporated Milk                                       

1/2 C Milk                                                                

1 egg beaten                                                         

1/3 C butter or butter flavored shortening- melted

Filling

2 Tbsp Butter

1/3 lb Colby Jack

1 tsp salt

1 tsp granulated garlic

3 cloves of garlic minced

½ C Asiago

 Topping                                                      

1/4 C Whipping cream                                       

1/4 C Melted butter

1/4 C Parmesan cheese grated

Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.

Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let rise for 15 minutes.

Brush tops of rolls with whipping cream.  Bake using 10 briquettes around the outside on the bottom and 18-20 briquettes top until rolls turn a light brown color.

Yield: 13 rolls

These are great paired with any Italian dish - or just on their own.... 

Warning - I love garlic, if it's too much for you feel free to cut back. 

Have fun cookin'

Cyndi

Blueberry Muffins

Last weekend while shopping at our local Winco the had a super buy on Blueberries, I used them in one of my competition dishes that I will share later... ;) but the left overs were just screaming MUFFINS!

I searched what cookbooks I had, due to my computer being down. and found this recipe that I tweaked due to the fact that I didn't have all the ingredients and it was 6:00 in the morning and I wasn't going to run to the store. 

Blueberry Muffins

2 eggs

1 C milk

2/3 C oil

1/2 tsp vanilla

1 tsp lemon rind - (didn't have - used and Orange) - zested

2 2/3 C flour

1 tbsp baking powder

1 1/2 tsp salt

1/2 C sugar

1 1/2 C blueberries

Vanilla Sugar

Whip eggs, milk, oil and vanilla together. Add "citrus" zest. Add flour, baking powder, salt and 1/2 C sugar. Mix well and add blueberries (fresh is nice but frozen will work also). Spray your muffin tin (I like to use liners also)  Spoon it to the muffin tin, top with Vanilla sugar or Raw sugar and bake at 350 degrees for 15 - 20 minutes till golden brown.

I have some left over berries this morning, I think a batch of  mixed berry muffins may be in order for this morning ... I'll let you know how they turn out. :) 

In the mean time.... 

Have fun cookin'

Cyndi

I'm still here...

Hi there - Just wanted to let you all know I am still here.... just insanely busy the last few weeks. With the World Championship Dutch Oven Cook-off last month then Dad got sick and we had him in the hospital for a week... time just slipped away.

Here is a quick recap from my view of the WCCO at the ISE in Sandy Utah. This was March 14-17, an absolutely gorgeous weekend. On Thursday I was able to help out in the IDOS booth selling cookbooks and merchandise and talking with the public about all the great food they can cook in a Dutch Oven. Andrew and I cooked in the Semi-Finals on Friday

Mushroom & Gorgonzola Stuffed Beef Tenderloin

Strawberry Cream Puffs

Mustard Muenster Bread

  - With these dishes we qualified to cook on Saturday for the Championship. In my words we got to go to the dance.... YEAH!!! On Saturday we cooked Crab Stuffed Beef Tenderloin (I'm a bit of a sucker for surf 'n turf), Baklava, and Pumpkin Rolls.

Raspberry Peach Baklava

Crab Stuffed Beef Tenderloin with Scallops

Pumpkin Rolls

This year they had a peoples choice award where the people visiting the ISE could sign up at the IDOS booth, fill out a questionnaire about the teams, and then they were entered in a drawing to be a judge. I was surprised to be chosen as the  peoples choice winner for bread (the pumpkin rolls). The prize was a nice cookbook from Lodge.

Peoples Choice - Bread

Over all Andrew and I came in 8th. That was pretty exciting, as a Mom, I'm pretty proud of Andrew and how well we did. I know I'm not always the easiest to work with when we are competing, but he knew what needed to be done and where to be so that he was not in the way. It was a great weekend, I enjoyed spending time with my family and my Dutch Oven family, they are all wonderful people with hearts of gold.

Pumpkin Dinner Rolls

3/4 cup whole milk, scalded

1 cup canned pumpkin puree

1/3 cup light brown sugar

1/3 cup white sugar

6 tablespoons butter

1 egg

1 teaspoon salt

4 1/2 teaspoons dry yeast plus 1 teaspoon white sugar

1/4 cup lukewarm water

5 cups all-purpose flour

15-20 pecan halves, sliced into 3 vertical sections

1/4 cup melted butter, optional

Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, and salt to the milk and combine well.

In a small bowl, proof yeast in lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well. Add in flour gradually and mix until well combined. The dough will be sticky.

Turn the dough out onto a counter top dusted with a little flour. Knead for 5 minutes. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hour.

Punch the dough to deflate and turn it out on to a counter top and knead it for a few seconds. Cut the dough in half. Cut each half into about 15 pieces. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.

Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.

Place them, 2" apart, in a Dutch Oven (I like to use the lid of my oval lined with parchment paper), and let them rise again till doubled, about 45 minutes.

If the center indentation is not obvious on the rolls, poke them again with your finger. Brush with egg wash, and bake at 350°F for 9-12 minutes until the top gets slightly golden. Brush the rolls with melted butter or a little honey diluted with water to make them shine. Insert pecan slices on top to mimic pumpkin stem.

Adapted from www.beyondkimchee.com

Egg Wash

1 Egg

1 tablespoon water

Beat till incorporated. Brush top of dough before baking. 

Have Fun Cookin'

Cyndi

Meatball Monkey Bread

Sorry for the hiccup – My laptop took a dive and had to spend some time at the PC Doctors – but we are back up and running now and as promised – here is part 2 of the Meatball story - So after I made the meatball sliders for dinner the other night – I had to hide a bowl of meatballs from my family so I could make this dish.

Note: On the Meatballs recipe. When making them to freeze, I prefer, not to add the glaze (the ketchup, brown sugar and cider vinegar) – so just in their naked state.  I only use the glaze when I make it into the Meatloaf.

So onto the Meatball Monkey bread – As stated I had seen it somewhere and it intrigued me, I have a friend who wrote a blog about cooking for 365 in a Dutch Oven and she posted this one when her oven recently went out and she pulled out her Dutch Oven to fix a meal for her family. Dutch Oven Madness - she is quite the inspiration! Up on seeing her post I thought – I want to put a spin on mine, to see what I could come up with.

This was a weeknight – one that was snowy, and after working all day plus a treacherous commute home, I was in a hurry to get dinner on the table so I could sit and unwind. So I did not make my roll dough from scratch – I just used Rhodes Rolls – I called home about 3:30 and had my daughter pull them out of the freezer and let them start to thaw.  – But if you have the time and want to try your hand at making rolls from scratch – try this recipe Rolls

I went to my fridge to see what I had to put in with my meatballs – I had some left over shredded cheese (pizza blend) from my Sourdough Pizza the other night , My friend used pepperoni, I didn’t have any left – But I had some mushrooms, I sautéed them up with some garlic and onions, then I started to assemble. I did not get too creative just because I was too tired. - but as you read on I'll give you a few creative spins on this, with the hope you will come up with some of your own too.

Meatball Monkey Bread

20 Rhodes Dinner Rolls (9" X 13" X 2" pan = 12 - 16 Texas Rolls or 16-20 Dinner Rolls.)
20 Meatballs – either homemade or frozen
2-3 tablespoons of melted butter
Mrs. Dash – Garlic and Herb
Parmesan Cheese

Filling – whatever sounds good…Here are a few wild thoughts I had – if you made your own meatballs and used ground chicken you could add some parmesan cheese and some garlic and dip in Alfredo sauce. You could sauté some peppers, onions and mushrooms, with regular meatballs and dip in au jus for a French dip variety. A Mexican variety, sprinkle a little taco seasoning or salsa in with your meatball and use a pepper jack cheese and dip in sour cream or guacamole. Ok – one more – Plain ol’ meatballs and dip in BBQ sauce.  – Let your imagination run wild – there are many combinations that you can make.

My filling was just the Meatball and the cheese – and because not every member of my family likes mushrooms I just put them on the top of mine after they were baked. But if you are fans you could put them right in with your meatball and cheese.

To assemble – Roll the dough out on a lightly floured surface, into a circle. Place a small (‘bout a teaspoon) amount of cheese on the dough; place the meatball in the center, bring the dough up and around the meatball and cheese and seal in all the goodness. Place all inside a greased pan and brush with melted butter and sprinkle with Mrs. Dash and Parmesan cheese.

Bake @ 375° for 20-25 minutes until the y are golden brown and a slight tap produces a hollow sound.

We dipped ours in leftover Pizza sauce but you can dip them in what ever you like - I think my son was using Ranch dressing....

Now those of you that have read my blog know that I always state, that if you can cook it in a 9x13x2, pan you can cook it in a 12” Dutch Oven- So I am giving you directions to make this in a 9x13x2 pan – but I did mine in my 12” flat bottom Dutch Oven – in my oven @ home – but can easily be done over briquettes. - for a 9x13x2 just place in rows instead of a ring.

If you want to make this in your Dutch Oven with Briquettes - 9 briquettes on the bottom and 18 on top.

Have Fun Cookin’
Cyndi

Zucchini Orange (or Lemon) Bread

Zucchini Orange (or Lemon) Bread

As everyone knows zucchini's are easy to grow and one plant produces oodles of zucchinis and 1 zucchini can make lots of zucchini bread. Well Zucchini bread is yummy on it's own but I found this recipe via (you guessed it) Pinterest nancycreative.com - thought I'd give it a try - OH WOW, delish... 
Now the creative side of me thought Hmmmm Lemons - Oranges - why not spin it and try it with oranges - orange zest, orange juice - OH MY GOODNESS......

Here is my version - Check out the link for hers 

ORANGE-ZUCCHINI LOAF WITH ORANGE GLAZE

Makes one 9×5″ loaf

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup canola oil

2/3 cup sugar

1/2 cup buttermilk

Juice of 1 Small Orange (or 2 Tablespoons Orange juice)

Zest of 1 Small Orange

1 cup grated zucchini (you don’t need to peel the zucchini before grating it unless you are trying to hide it.)

Preheat oven to 35o°. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In your stand mixer bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, orange juice, and orange zest and zucchini and stir until evenly distributed in mixture. Add the dry ingredients into the mixing bowl slowly and on low (or you’ll have a mess to clean up) and blend everything together, but don’t over mix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

ORANGE GLAZE

1 cup powdered sugar

Juice of 1 Small Orange (or 2 Tablespoons Orange juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon the glaze over cooled loaf. Let glaze set, serve.

 Adapted from NancyCreative.com

Have fun Cookin'

Cyndi

Peach and White Chocolate Chip Scones

Peach and White Chocolate Chip Scones

Ok, so being from Utah these are not your normal "Utah" Scones.

While shopping a while back I stopped at our local bread store and they had "lemon scones" they were sampling, they were amazing. So last week when we peeled what was left of the peaches my in-laws had given us, I stuck them in the fridge, and all week all I have thought about what to make with them and this has been in the back of my mind, scones with peaches, and white chocolate chips.

Ingredients:

3 cups Flour

½ cup Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

Zest from one Lemon (about 2 tablespoons)

4 tbsp Butter

¾ cup Milk

½ cup pureed Peaches

1/2 cup Dried Cranberries

½ cup chopped Dried Peaches

1/2 cup White Chocolate Chips

Directions:

Pre-heat your oven to 375° and line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda, salt and lemon zest together it a mixer. Cut up the butter in small pieces and then add to the flour mix and mix it till it is in small pieces. In a blender  puree about ½ C canned peaches then add the milk, pour ½ of into the flour mix and mix together. Then add the rest and the cranberries, chopped peaches and chocolate chips and mix gently and only until it is all mixed, do not over mix it will make them tough.

Lightly flour a clean surface, split the mix in two and put the dough balls onto the floured surface. Flatten and mold them into two round discs, cut them into 8 slices.

Arrange on the baking sheet, you can get them close together, but make sure they are not touching. Bake for 15-18 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 10 minutes then you can glaze them.

Glaze:

¾ cup Powdered Sugar

1-2 tbsp Lemon Juice- see below

Sift the powdered sugar into a small bowl, add 1 tbsp lemon juice, add a little if it does not run well,  mix with a fork, drizzle the glaze on the scones.  Wait a few minutes and drizzle some more, and repeat. If you put it all on at once you will end up with a puddle of glaze below.

I'm pretty excited to snack on these this week for breakfast. 

Hope you have fun Cookin'

Cyndi

Muenster Rolls

Our rolls from West Haven Days Cook-off is the recipe that I was going to make for the World Championship Cook Off last March and when I didn't make it to the finals, this was not cooked. Still one of my favorites...

Monster (Muenster) cheese rolls

2 cups warm water (110-115 degrees)

2/3 cup nonfat dry milk (instant)

2 tablespoons SAF yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup shortening or butter/margarine

1 egg

5-5 1/2 cups flour (bread flour or all purpose)

4 cups (1 pound) shredded Muenster cheese

1 egg, beaten

1 egg, white

1 tablespoon water

Mrs. Dash for dusting

In a large bowl, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to the milk mixture, then the sugar, salt, shortening, egg and 2 cups of the flour. Mix until all the ingredients are wet. Then add another 2 cups of flour mix until the dough gets stiff.  At this point dump the dough out onto a floured surface and continue to knead and add flour 1/2 cup at a time until dough is soft and not overly sticky and not stiff (it may not be necessary to use the entire amount of flour). Pour a tablespoon of oil around the sides of a bowl turn the dough over in the bowl so it is covered with oil. (This helps the dough from drying out.)  Cover with plastic wrap and allow to rise in a warm place until double in size.

In a large bowl, beat egg; stir in cheese. Punch down dough; roll into a rectangle.

Spread the cheese mixture over the dough.  Roll dough lengthwise like a jellyroll and cut into rolls. Place in a parchment lined Dutch Oven, allow to rise till double in size (approx. 1-1 1/2 hours). Cover Dutch oven and let rise for 15 minutes.

Beat egg white and water, brush over rolls, and sprinkle with a little bit of Mrs. Dash. Bake at 375° for 20-30 minutes. Cool for 20 minutes. Serve warm. 

Have fun cookin'

Cyndi

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

Bacon Cheese Pull-Aparts

Usually when you go camping you don't want to prepare meals that take a lot of Prep time. This one you can have ready in advance and it whips up in no time and tastes like you spent hours.

Bacon Cheese Pull-Aparts

 1 Egg

2 Tbsp milk (or buttermilk)

1 can of Pillsbury Grands (R) Flaky Layer refrigerator original biscuits 

1 (2.1oz) pkg pre-cooked bacon cut into 1/2" pieces (you could also pre-cook your own bacon)

3/4 C Shredded Cheddar cheese

1/4 C finely chopped green onions (4 medium)

Heat oven to 350 degrees F. Spray 12" Dutch Oven with cooking spray. In a medium bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir the biscuits into the egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed Dutch Oven; arranging biscuits in a single layer.

Bake at 350 degrees F for 23 to 28 minutes or until golden brown. Pull apart and enjoy.
Recipe from Bakin' Bill Johnson

To cook with Briquettes 12"-16 on top 8 on the bottom, 10" -13 on top 6 on the bottom. 

For the Demo we altered this to provide more samples - We used the same amount of ingredients but added an additional can of biscuits. It turned out wonderfully - however I'd recommend a few more minutes in the oven, we had a doughy spot in the center. We also made this in a 10" Dutch Oven not a 12" it made for a Deeper version - still pulled apart nicely. One other adaptation was we sprinkled a little McCormicks (R) Smokehouse Maple (Grill Mates) on the top for color and a hint of flavor. 

This recipe could also be used with Rhodes Rolls. 

Super Easy - yet you could make this as complicated as you would like. 

Have fun cookin' 

Cyndi

Heating Chart from Lodge

Oven Size	325	350	375	400	425	450
8”	15	16	17	18	19	20
	10/5	11/5	11/6	12/6	13/6	14/6
10”	19	21	23	25	27	29
	13/6	14/7	16/7	17/8	18/9	19/10
12”	23	25	27	29	31	33
	16/7	17/8	18/9	19/10	21/10	22/11
14”	30	32	34	36	38	40
	20/10	21/11	22/12	24/12	25/13	26/14

In this chart, the total number of coals you need are in bold. The pairs of numbers are there as a convenience to use when you’re baking. The first number is the number of coals on the lid, and the second is the number of coals below the oven. If you’re boiling or simmering, either put all the coals on the bottom, or a third above and two thirds below. If you’re baking, put two thirds above and a third below. If you’re roasting, then split it evenly top and bottom.