Here are a few of our favorites for camp outs:
Easy Dutch Oven Enchiladas by Kristin Shaeffer
2 cans black beans
2 cans kernel corn
2 dozen corn tortillas
1 big can enchilada sauce
8 oz grated cheese
Line the dutch oven with tin foil to make clean up easier. Coat bottom with a little enchilada sauce. then layer the tortillas, corn, and beans (alternating) until all ingredients are used. Pour the enchilada sauce over the layers and top with the cheese.
Bake over 20 white coals. Put 10 more on the lid of dutch oven. If everything goes right, it should be ready to eat in 45 minutes. Serve with sour cream. YUM!
Dutch Oven Beef with Biscuits
1 ½ lbs ground beef
1 large Garlic Clove
1 can kidney beans
1 can corn
1 large diced onion
2 cans tomato soup
½ tsp. chili pwdr.
¼ tsp. oregano
¼ tsp. cumin
1 package Grand size pop open style biscuits
1 ½ cup grated chedder cheese
Brown the ground beef with onion and garlic, using 16 to 20 coals with bottom heat only. Stir in the soup, corn, beans and seasonings. Place the biscuits on top, then cover and cook at 375 degrees, with a 1 (bottom)-to-2 (top) ratio, for 18 to 22 minutes or until the biscuits are golden brown and cooked through. Sprinkle cheese on top and cook until cheese melts.
Dutch Oven Teriyaki Barbeque Chicken
1 bottle (18 ounces) barbeque sauce 1 bottle (18 ounces) teriyaki sauce
6 to 8 boneless, skinless chicken breasts 1 can (12 ounces) lemon-lime soda
Pour sauces into Dutch oven and add chicken. Pour soda over top. Bake 30 minutes at 350 degrees using 12 coals on bottom and 16 on top. Chicken is done when internal temperature is 170 degrees, or when pierced with a fork, the juices run clear. Makes 6-8 servings. Served with rice. (I like Uncle Ben’s instant when I am camping. Get water boiling in another dutch oven, pour in rice, cover and let sit off of coals until done. )
Dutch Oven Pizza by Kristin Shaeffer
Line dutch oven with foil. Spread with butter. Press bisquick dough on bottom, spread with spaghetti sauce, cover with mozzarella cheese, put tons of pepperoni on top. Bake slowly with 12 briquettes on top and bottom.
Dutch Oven Apple Cobbler by Kristin Shaeffer
2 jars of apply pie filling or 10 sliced apples ½ box brown sugar
1 box yellow Cake Mix 1 stick butter (unsalted)
Fill a charcoal chimney with the charcoal and start with newspaper or a large camp burner, do not use starter fluid. Line oven with heavy duty foil if desired for easier cleanup. Spread with butter. Place sliced apple pie filling in bottom of oven. Sprinkle the brown sugar on top of apples. Cover the apples and brown sugar with yellow cake mix, do not mix. Cut up the stick of butter and place pats of butter on top of the cake mix. Sprinkle with a little cinnamon powder. Place about 10 charcoal briquettes underneath oven and around 10-15 on top. Cooking usually is 45-mins to an hour depending on temperature / wind conditions. Check after 30-45 minutes, it is done when the crust starts to brown and you can see the apples/brown sugar mixture bubbling up through the crust.