Varsity Big Event - Recipes

Varsity Big Event -

over the past 2 years we have had the opportunity to be apart of this great Scouting activity... 3 days of demonstrations, ending with a Scout cook off.....Here are some of the dishes we've prepared were: 

Biscuits & Gravy with Biscuit Bread 

Biscuits & Gravy

1 pound of breakfast sausage, hot or mild

1/3 C All-purpose flour

3 to 4 cups Milk (more to taste)

½ teaspoon seasoned salt

2 teaspoons black pepper

Biscuits (see recipe below)

Brown the sausage in a 12” Dutch Oven over a high heat until no longer pink. Reduce your heat to a medium low. Sprinkle the flour over the meat, stir this so that it soaks up the grease. Stir this for a few minutes, then add the milk.  Stir this constantly as the gravy will start to thicken, sprinkle the salt and pepper and continue to cook until thick. – If it gets too thick – add a little more milk to thin it out. 

Spoon the gravy over warm biscuits.

Biscuit Bread

Credit:

Roger Heilmann

Wipe the inside of a do with some oil. Then lightly dust the sides and bottom with an all-purpose seasoning (like Mrs. Dash). Open a roll of refrigerator biscuits (the cheap ones work the best), and lay it in the Dutch oven on its side (like a roll of coins). Add another roll until you fill the outer ring. Don't overfill or they will be undercooked and doughy. Then fill the next ring the same way. I oiled an empty can and put it in the middle to help them cook all the way through, Then I turn them out onto a plate, much like a Bundt cake, and brush margarine or butter on the outside.  

• Mountain Man Breakfast
• Blueberry Cream Cheese French Toast
• Orange rolls
• Carnitas
• Cinnamon Almonds
• Bacon Ranch Chicken Rolls
• Chocolate Raspberry Danish Cake
• Super Simple Apple Cobbler
• Dutch Oven Curry

I hope on your next camping trip you take the opportunity to try something new in your Dutch Oven. 

Keep cookin' 

Momma Boyer

Chocolate Raspberry Danish Cake

Chocolate Raspberry Danish Cake

It seems like a lifetime since I have posted, my apologies.  

Over the past few months I have had the opportunity to dabble with the little black pots once again.  I had the opportunity of cooking for 330 youth and adults for 3 days, Let me tell you how crazy that was, my feet ached for weeks, and it took 2 weeks just to get everything put away. It was on this trip that I came up with this morsel of tastiness.  One of the gentlemen called to the committee owns his own Dutch Oven catering business. With my history of competitions we thought it would be fun for the last dinner... to have a dessert throw down.  He brought 3 of his desserts that he caters with, and I brought my Super Simple Apple Cobbler and I also did Blueberry Pull-a-parts but knowing I had to kick it up a notch I also made a spin on my Strawberry Danish Cake. 

This was also fueled by the fruitfulness my raspberry bushes this year. 

Chocolate Raspberry Danish Cake

Cake

1 Devil's food cake mix - made by the directions on the box. 

Baked in a 12" Dutch Oven 

8 coals on the bottom

16 coals on the top

Topping

1 - 16 oz. tub of cool whip                       1 - 8 oz. pkg. of cream cheese

1 cup powdered sugar                             1 – 1 lb. Raspberries

1 package of Junket Danish Dessert (Raspberry flavor)

Directions

While the cake cools, make the Danish Dessert following the pie glaze directions on the back of the box.  Mix together 1/2 cup of powdered sugar with 1 -16 oz. of cool whip. Mix well. In a separate bowl mix 1/2 cup of powdered sugar and 1 - 8 oz. pkg. of cream cheese.  Mix well. Mix the cream cheese mixture and the cool whip mixture together in a large bowl. Spread cool whip/cream cheese mixture across the top of the cake. Mix the raspberries into the Danish Dessert then spread across the top.

Now if you are feeling adventurous you can make the cake from scratch. But when cooking for a crowd, the mix is the way to go.

To finish the story…. We each did 3 ovens full of each dessert… so if you are counting that is 18 ovens full of sweetness….You guessed it.... there was not a drop left.  The winner of the throw down?  Well you are looking at it. But dang,  it was some stiff competition – the Peach pineapple cobbler he made was fantastic! (I’ll have to see if he will share the recipe…..)

I also had the opportunity to take this on a camping trip this past weekend and not wanting to mess with missing cream cheese by hand – I mixed these together beforehand and stored them in the cooler till I made the cakes, and it worked beautifully. Again, not a drop leftover.

I hope you enjoy.

And as always, have fun cookin’

Cyndi

Pull-A-Parts

I've been feeling guilty lately, because I haven't posted in a couple of months. Sorry.

In August we had the Davis County Fair, where my husband and I were the chairfolks for the Dutch Oven cook-off... that's a lot of extra hours pulling things together, however, I couldn't have done it without his help. Not to mention the countless hours the rest of my family put into it.  Some of the things I enjoy about organizing this are the fact that we bring new people in to our love of cooking in cast iron pots, and all the new recipes they bring.

This year’s winner has been cooking in Dutch Ovens for years, the last couple of years we have asked him to come be a field judge for this competition and he watch as other teams competed and was bitten by the bug, and decided to compete this year. He and his wife practiced their recipes for weeks, until they mastered them. I was a little iffy on his dessert but it certainly knocked my socks off.

I thought I’d share it with you.

Blueberry pull-a-parts

1/2 cup white sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon                   

1/4 cup butter, melted

Mix sugar, flour, cinnamon, and melted butter together in a bowl; sprinkle over the greased sides and bottom of 12” Dutch Oven.

2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands! ®) – Or make yours from scratch.

Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.

3/4 cup white sugar                                                 

1 tablespoon ground cinnamon

1/2 cup butter, melted                                             

Mix sugar and cinnamon together in a bowl. Pour melted butter into a separate bowl. Dip each biscuit piece in the melted butter; roll in the cinnamon-sugar mixture until well coated.

1 1/2 cups fresh blueberries                                  

1/4 cup butter, melted

Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the Dutch Oven. Drizzle with 1/4 cup butter and any remaining butter from dipping.

                       

1/2 cup confectioners' sugar                                

2 tablespoons milk, or more as needed

Bake @ 350° (8 coals on the bottom and 16 on the top) until, golden brown, 20 to 30 minutes. Cool in the pan for 5 -10 minutes before inverting onto a serving platter. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over pull-a-parts.

Some great variations would be to use a mix of berries instead of blueberries or apples instead of blueberries, then drizzle with a caramel sauce…. Recipes like this really get the ‘ol creative gears moving.

Hope you’ll give this a try and put your own spin on it and let me know how it turns out, and in the meantime…..

Have Fun Cookin’ 

Cyndi

Peach Cobbler

Being without my laptop is like being lost in a dark forest with a fading flashlight.
I am going to post a few recipes tonight that I hope will get you in the kitchen or your outdoor kitchens this weekend and give these a try.

The standard dessert in a Dutch Oven is usually a cobbler. I have given y'all my Super Simple Cobbler recipe, but here is my go to Peach Cobbler, and with Peach season right around the corner (in Utah), give this one a try.

Peach Cobbler

2 C. Fresh peaches, peeled (you can use canned if you'd like just omit the 1st step)
2 C. Sugar
3/4 C. Flour
pinch of salt
2 tsp. baking powder
3/4 C. Milk
1/2 C. butter (1 cube)
Mix peaches with 1 C. sugar; let stand.
Sift flour, salt, and baking powder; mix in remaining sugar.
Stir in milk.
Melt the butter in a 12" Dutch Oven (or large baking dish).
Pour the batter over the butter; do not stir.
Pour the peaches over the batter, again do not stir.
Bake 350 degrees for 1 hour.

Note: this seems like its backwards putting the fruit on top of the batter - I promise, the batter will rise through the peaches and it will look like a cobbler when done, and taste "amazing".

Sorry no pictures - as soon as I get some fresh peaches, I will post one.

Have fun cookin'
Cyndi

Nothing Bundt Cake

Chocolate Heaven!!!

A couple of weeks back I attended a cooking show at Thanksgiving Point in Lehi, and watched 4 really great cooking demonstrations. One that struck me was this chocolate cake. Now being from Davis County (in Northern Utah) I had never heard of this store they kept referring to, called Nothing Bundt Cake – (http://www.nothingbundtcakes.com/), I was intrigued.

Nothing Bundt Cake 

- click this title for their recipe -

 

Credit - this is their photo not mine.

 

Ingredients

• 1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
• 1 pkg. instant chocolate pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. mini chocolate chips
• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 3-4 c. powdered sugar
• 2 tsp. vanilla extract

Instructions

• Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!

The only thing I would change is cut the frosting portion in half - this makes ALOT of frosting. But it's ooooo soooooo yummy.

The gals who demonstrated this cake are from www.favfamilyrecipes.com and I give them all the credit for this fantastic cake. I was so excited to try this recipe I bought their new book “Favorite Family Recipes”. So very glad that I did. They have tons a great family recipes and some "knock off recipes" too.

I would, however, like to try this in a Dutch oven to see how well it would turn out. I made this last night in a Bundt cake pan and it turned out fabulous. With a house full, they would not let me just put it in the fridge and wait, I am sitting hear eating a piece as I type this – and believe me it is better to wait till the 2^nd day.  I am sold!

Ladies – thank you for a wonderful recipe.
Source: Favfamilyrecipes.com

 

What a great gift for a neighbor!

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

Dutch Oven Cream Puffs

Cream Puffs

I have been toying with the idea of cream puff for a dessert for a while, I wanted to master them in the oven 1st, then try them in a Dutch Oven, so last week Andrew and Becka tried a couple different recipes - Becka had bragging rights on her recipe so she was coaching Andrew yesterday, "do this, now this" until he told her to "just go away." Well we learned that humidity does not play well with cream puffs. This picture does them no justice - when they were baking they looked perfect, so perfect in fact that we pulled them from the coals and set them on the table turned our backs to put the lid lifter and gloves down and a spectator, reached right in the pot and helped herself to one, before they were cooled or filled. It was very interesting to say the least. 


But while we were waiting for them to cool a nice little summer shower decided to move in and the humidity caused them to collapse, so in filling them we added additional filling to "puff" them up. This is a recipe in progress but it just shows that you really can make just about anything in a Dutch - Oven.

Cream Puffs

Puffs:

1/2 cup butter

1 cup water

1 cup flour

1/4 teaspoon salt

4 eggs

Cream Filling:

16 oz heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

1 small vanilla pudding mix

Puffs:

Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Over medium-high heat, stir vigorously until a dough ball is formed. Remove from heat and cool for 5 minutes. Preheat oven to 400 degrees F. Begin beating vigorously again while adding eggs one at a time. Beat until completely combined and smooth. Drop puff dough by rounded teaspoonfuls, 2-inches apart on cookie sheets. Bake for 25 minutes or until golden puffs are formed. Cool on sheets on wire rack.

Cream Filling:

Beat whipping cream, vanilla and powdered sugar until stiff peaks form. Stir in dry pudding mix. Chill

Make Cream Puffs:

Insert Piping tip into puff and fill with 1 tablespoon cream filling. Serve immediately or freeze. ~~~OR~~~ Cut 1/4 off of top of each puff. Remove inner soft dough. Fill each bottom with 1 tablespoon cream filling. Cover with top. Serve immediately or freeze.

Garnish  ~  Dust with powdered sugar

Have fun Cookin'

Cyndi 

Raspberry Peach Baklava

Yesterday in 98 degree temperatures and windy - at times, windy, was an understatement, Andrew and I competed in the West Haven Days Dutch Oven Cook-off. For weeks we have been battling over what to cook at this competition  I wanted him to make something creamy with fruit, then I got and e-mail - (you know one of those that you unintentionally signed up for and then they come up with a great idea...) www.justapinch.com came to the rescue. They sent a recipe link for buttery Baklava, I forwarded it to Andrew and asked what he thought about trying this. Neither of us have worked with Phyllo dough so we figured we probably ought to try this one before competing with it. He stopped on his way home last Tuesday and picked up the ingredients, and after dinner he set out to make Baklava. What came out of the oven, was amazing!!

 So from this recipe we changed it up to add some additional flavors. We went to the Internet and searched different types of Baklava and found you can add fruit to it as long as it doesn't add too much moisture. So that got me thinking dried fruits - what I wanted to use was the oodles of Raspberries that are exploding on the side of my house, and Andrew has been on a bit of a Peach kick so we thought lets put the two together. The flavors were awesome together. Baklava is a traditionally winter / Christmas time dessert, nutty and cinnamonny, the peaches and raspberries put a nice summer touch on it.

Now as for the cook-off.... picture tissue paper thin pastry, wind, and trying to keep it moist, this was a battle... we ended up tossing out some of the Phyllo because it dried out beyond use, but we brought more that enough to replace it.

Sorry this is not the best picture....

Peach and Raspberry Baklava

20 -30 sheets of Phyllo dough

1/2 cup raspberry syrup

6 oz. Dried peaches diced

1 tablespoon Spiced Rum, Brandy or Apple juice

1 cup melted butter

2 cup chopped walnuts

2 tablespoons Bread crumbs (as needed)

1 tablespoon brown sugar

1 teaspoon cinnamon

Syrup

1/4 cup granulated sugar

1/4 cup honey

1/2 cup water

1 teaspoon lemon juice

Zest of one lemon

Toast and roughly chop the walnuts then mix in the brown sugar and cinnamon.  Set aside.  Dice the peaches sprinkle with Liquor or Juice. Set aside.  Melt the butter.  Set aside.

Butter the bottom of an oval Dutch Oven with a brush.  Cut Phyllo to the size of your oven. Lay the first sheet of Phyllo dough.  Butter the top of that sheet then add another layer until you have a stack of 5.  Each layer must be buttered.  Add some of the walnut mixture and peaches then a drizzle of raspberry sauce.  Add and butter 5 layers of Phyllo on top of that then all the toppings again. Add another 5 layers. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan, then bake@ 350° for about 40 to 50 minutes.

While baking, you can make the syrup.  Put everything in a 5” inch Dutch Oven and boil for about 5 minutes.  Set aside to cool.  Pour over the baklava immediately after baking.  Let it cool.  

Have fun cookin'

Cyndi

Awesome Peanut Butter Bars

Happy Easter ya'll!

Yesterday I spent most of the day cooking for a family gathering - I love cooking for my family and extended family. Needless to say I was too tired to cook today and there was plenty leftover for dinner tonight, all except the dessert. I was craving something sweet and to prevent me from raiding the kids Easter baskets I decided to make Peanut Butter Bars. Last week we had PB Bars from a package (Lehi Roller Mills), they were pretty good but I only got 2 out of a 9x13 pan. So this week I pulled out a recipe that I haven't made for quite some time, like 3 or 4 years. I made these for a church activity, and my neighbor, who every time she introduced me, she tells people - "she makes Awesome Peanut Butter Bars"  They really must have made an impact. Ha ha 

So I'll share them with ya'll.

Awesome Peanut Butter Bars

3 Squares of butter @ room temperature

1 1/4 C Sugar                                  2 1/2 C Brown Sugar

1 TBS Vanilla                                     1 TSP Baking Soda

3/4 TSP Salt                                       2 C Peanut Butter

3 C Flour                                           3 C Quaker Oats

3 Eggs

1/2 Pkg Mini Reese peanut butter cups chopped.

Preheat oven to 325, Mix butter, eggs, salt, sugar, and brown sugar till a paste. Add vanilla, baking soda, peanut butter, flour, oats and 1/2 pkg peanut butter cups. Mix well. (this will look dry—it is suppose to) Spread into a 11x17 cookie sheet, smash into corners, make an even crust– cook for 20 minutes. Let crust cool completely.

Peanut Butter Bars Frosting

Version 1 

1 C Chocolate frosting (milk Chocolate (Store bought is easiest)

1 C Peanut butter

1/2 Pkg Mini Reese peanut butter cups chopped

Mix Frosting, peanut butter till smooth & spread over cooled crust sprinkle on peanut butter cups. Let set for 1 hour & enjoy!  

Version 2

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

3 1/2 -4 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1 C peanut butter

1/2 teaspoon table salt

2 teaspoons vanilla extract or 1 teaspoon almond extract

4-5 tablespoons milk or heavy cream

1/2 Pkg Mini Reese peanut butter cups chopped

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. Sprinkle on peanut butter cups & spread over cooled crust. Let set for 1 hour & enjoy!  

Warning these are very rich and it makes a lot so have a big glass of milk nearby!!! 

Yes this can be made in a Dutch Oven, just half the recipe or split into 2-12" Dutch Ovens. 

Have fun cookin'

Cyndi

Strawberry Cake / Danish Cake

'Tis strawberry season - this is always a hit at my house and Melissa requested it as her  birthday cake this year. There are versions of this already on my Blog but this is the easier version made with a cake mix and made in the oven and not a Dutch Oven. 

Strawberry Cake / Danish Cake

Cake

1 white or yellow cake mix 

Directions

Follow the directions on the box. 

Topping

1 16 oz tub of cool whip                      1 8oz pkg of cream cheese

2 cups powdered sugar                      1 1lb strawberries

1 package of Junket Danish Dessert (Strawberry flavor)

Directions

Mix together 1 cup of powdered sugar with 16oz of cool whip. Mix well. 

In a separate bowl mix 1 cup of powdered sugar and 1 8oz pkg of cream cheese.  Mix well. combine the cream cheese mixture and the cool whip mixture together in a large bowl. Spread mixture across the the cake. Chill until firm.

While the cake is cooling, make the Danish Dessert following the pie glaze directions on the back of the box. Stir in the strawberries pour over the cake. 

Have fun cookin'

Cyndi

This recipe can also be made with Raspberries and Raspberry Danish Dessert.

Snickers Cheesecake

I have a picture of this on my Debit card - I can't tell you how many people, ask what it is a picture of then start drooling when I tell them then when I tell them it was made in a Dutch Oven they are floored. As I have stated many times before if you can cook it in your oven you can cook it in a Dutch Oven. 

 Snickers Cheesecake

Crust

1 C Flour

½ C Brown Sugar

½ C Butter                

1 C finely chopped raw peanuts

Directions

Melt butter. Add flour and brown sugar, mix well. Add nuts.  Press into 12” Dutch oven lined with parchment paper. Bake at 350 Degrees for 8-10 minutes until golden brown.

Filling

4 packages (8 ounces each) cream cheese, softened

1 C sugar

3 Tbsp heavy whipping cream

1-1/2 tsp vanilla extract

5 eggs, lightly beaten

3 Snickers candy bars (2.1 ounces each), frozen and chopped

Directions

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream and vanilla. Add eggs; beat just until combined. Stir in chopped candy bars. Pour into the crust. Bake at 325° for 60-70 minutes or until the center is almost set. Cool for 2 hours.

Topping

1 Snickers candy bar (2.1 ounces), frozen and chopped

2 tsp Mrs. Richardson’s Butterscotch Ice cream topping (this is my favorite - any will do)

 Directions

 Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping, and chopped Snickers, and peanuts (optional)

Yield: 12 servings.

Perfect for Valentine's Day.....

Have fun Cookin'

Cyndi

Blackberry Apple Cobbler

This past weekend I had the opportunity of doing a Dutch Oven Demonstration - and this was one of the Recipes I made - Super easy and Delish....
Easy Blackberry Apple Cobbler

1 can blackberry pie filling
1 can apple pie filling
3 Tbsp butter
1 yellow cake mix
3 eggs
1/3 cup canola oil
1 1/4 C crushed pineapple
1/2 tsp cinnamon
2 Tbsp slivered almonds

Pour both pie fillings into a 12" Dutch Oven and stir. Drop pieces of butter onto the fruit filling. In a medium mixing bowl add cake mix, eggs, oil, pineapple, cinnamon and stir until well mixed. Pour in Dutch Oven over fruit.

Sprinkle almonds evenly over the top. Place Dutch Oven in a preheated oven and bake at 350 degrees for 35 - 40 minutes or until toothpick comes out clean when inserted, and cake is golden brown. (You may also cook with coals outside with a camp Dutch Oven. Place 16 coals on the lid and 8 coals under the oven.)

Note: -When preparing the cake - follow the directions on the box omitting the water and replacing it with the pineapple.  Also for looks sprinkle a little cinnamon on top before baking.

Sorry I did not take pictures - If I am fortunate enough to cook this one again this weekend I will take a picture and post - this was phenomenal and I will defiantly make this again.

Some times Cobblers are thought of as a Dutch Oven staple - and as a competition cook they often get over looked because of their easiness. But at home or at camp - best thing around.

Have fun cookin'
Cyndi

Thanksgiving 2011 - Pies

A Boyer Thanksgiving, it is a must to include a Butter Crunch Pie. This is due to the fact that Rod will not eat Pumpkin, granted there are other pies but by far this one is our favorite.

Before Meringue

Butter Crunch Pie 

Crust
1 C Flour
½ C Brown Sugar
½ C Butter
1 C Finely Chopped Pecans or Walnuts
Filling
Chocolate Pudding (cook & serve)(small box) topped with meringue.
Melt butter in a glass dish in the microwave. Add flour and brown sugar, mix well. Add nuts. Push into a pie pan 9 or10 inches. Bake at 350 Degrees for 8-10 minutes until golden brown.
Cook pudding (pie filling directions) according to the package.
Fill hot crust with filling (pudding). Top with Meringue. Bake with Meringue till peaks are golden brown 350°. Chill before serving.
Meringue
4 egg whites,
½ tsp Cream of Tartar,
½ tsp Vanilla,
½ C Sugar

Now just because Rod won’t eat Pumpkin pie doesn’t mean I don’t make them – I love them and to me it’s just not Thanksgiving without them. A few years back My MIL was diagnosed with Celiac Disease. I felt like she was getting left out when it came to desserts. Up on making my pies that year I was faced with more filling that crust – I found a small glass bowl in my cupboard and filled it with the rest of the filling and baked it right along with my pies. She was so delighted to be able to have dessert with the rest of the family.

Pumpkin Pie

Crust
I've never been very good at making crusts, so my favorite crusts are the Deep Dish ones from Marie Calendars found in the freezer section at your local groceries.

2 Deep Dish Pie Crusts

Filling
1 ½ C sugar
1 tsp Salt
3 ½ tsp Pumpkin pie spice
4 Lg Eggs
4 C Pumpkin puree (or 1 (29 oz) can of Pumpkin
2 Cans Evaporated Milk

Mix sugar, salt, and pumpkin pie spice in a small bowl. In a large bowl, beat the eggs, Stir in the pumpkin and sugar mixture. Gradually add the evaporated milk. Pour into the pie shells. (I like to put my pie shells on a cookie sheet before I add the filling.)

Bake in a pre-heated 425° oven for 15 minutes, then lower the temperature to 350° and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Cool or serve warm. (Refrigerate leftovers (if there are any)) With whipped cream or Cool Whip ®

This is the one I made for My Mother-in-Law

Have fun cookin’

Cyndi