This is so Yummy and it goes a long ways, Feeds everyone, Quick and Easy
3 pounds of ground beef
1 large onion, diced
1 green bell pepper, diced
8 cloves of garlic, minced
1/2 teaspoon of dried oregano
1 28-oz can of diced tomatoes
1 6-oz tomato paste
1 16-oz can of kidney beans or black beans
5 tablespoons of chili powder
2 tablespoons of ground chipotle powder
1 tablespoon of ground cumin
1 can of beer (Alcohol content evaporates)
2 8.5-oz boxes of Jiffy cornbread (or any other corn bread mix you like)
(eggs and milk for the Jiffy cornbread mix)
Salt and black pepper
Make a layer of hot coals on the ground.
Place the dutch oven over the coals and allow the dutch oven to get hot.
Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
Add the can of beer and beans and cook for another 10-15 minutes.
Season with salt and pepper to taste.
Make the cornbread mix in a bowl and pour over the top of the chili.
Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.
Cast Iron Dutch Ovens are a blessing in disguise. Making a Dump Cake is so simpl.. you dump all the ingredients in it, and put it over a open fire.. and Wha La.. the Cake comes out so perfect it will look and taste like a professional had baked it. Start simple with this cake, and you'll be surprised with what you come up with next.
One yellow or white cake mix
One can of Sierra Mist, Sprite, or another lemon-lime soda
Two cans of apple pie filling
Start a fire, and wait until you have a nice bed of hot coals. (You can also use charcoal.) Line the Dutch oven with aluminum foil for easier cleanup.
Pour the cake mix into a mixing bowl, and add the entire can of pop.
Stir until it’s well-mixed — it will be bubbly!
Empty both cans of pie filling into the Dutch Oven and spread into a level layer.
Pour the contents of the mixing bowl over the apples.
Spread into a level layer and close the Dutch Oven.
Take a few moments to lick all of the utensils used to prepare the cake.
Set the Dutch Oven in a fire pit over a hot bed of coals. Add 10-12 hot coals to the lid of the oven.
Allow cake to bake. After about 30 minutes, begin checking the cake for doneness. (If you use a lid lifter, you can leave the coals on the lid while peeking inside.) Most Dump Cakes take about 40-50 minutes to bake. Use a camp shovel or tongs to remove the hot coals or ashes from the lid. Remove the Dutch Oven from the heat. Let Cool for about 10-15 minutes before digging in.
1/4 cup plus 1 teaspoon kosher salt
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
8 cups peanut oil
3 tablespoons buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
1/2 teaspoon sugar
3 tablespoons minced fresh dill
Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
Heat the oil a large Dutch oven to about 350 degrees F.
In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
Keep them in semi-airtight container for a few days, if you can stand it that long.
Lets the Kids help you frost these adorable cookies, Not only will they have a great time, it will keep them busy. Plus the Cookies are Great !
2 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar
2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
One 1-pound box confectioners' sugar
2 tablespoons meringue powder
Green gel food coloring or try Brown for Dirt or Black for Gravel
Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
54 chewy chocolate candies, such as Tootsie Rolls
10 red gummy bears, snipped into small pieces
10 yellow gummy bears, snipped into small pieces
10 orange gummy bears, snipped into small pieces
10 light pink gummy bears, snipped into small pieces
54 mini marshmallows
54 pretzel sticks
Make these cookies at home or in the camper. I usually make up a batch and take the Royal Icing and the Decorations with me for the kids, they'll enjoy decorating them and eating them as well.. Guaranteed you'll come home with a empty plate.
For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Position oven rack on the bottom thirds of the oven and preheat to 350 degrees F. Line baking sheet with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/2-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
Bake, until the cookies are very light golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Royal icing can be kept in the refrigerator tightly covered up to 2 weeks; stir well before using. Make before you leave to the campground, and keep in your ice chest.
1 (8 to 10-inch) whole trout
3 tablespoons olive oil
2 teaspoons seasoned salt
2 teaspoons lemon pepper
1 lemon, sliced
4 fresh parsley or dill sprig
4 tablespoons butter
1 onion, sliced
Parsley, thyme or spinach, for garnish
Special equipment: heavy gauge aluminum foil, fire pit, and cooking grid or grate
Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.
Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions and Lemon Slices into the trout cavity. Place two parsley (or dill) down the middle of each fish.Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.
For the Crust.
(make 2 batches, one for top crust and one for the bottom. It will work better if you make this twice instead of doubling it)
Prepare the crust.
Add the flour to a large mixing bowl and cut in the shortening with a pastry cutter until the mixture resembles large crumbs. (a fork works also)
Add the egg, water, vinegar, and salt and stir until all ingredients are combined
Roll into ball and place in a large gallon size ziplock baggie
Roll out while it’s inside the bag until it reaches the sides and place flat in freezer
Repeat for the second crust
For the Filling.
Mix the drained peaches, with the sugars and cinnamon
Add the half and half and the melted butter and mix well
Set aside until you have crust ready
Remove the crusts from the freezer and allow to thaw for about 15 minutes. 2. Roll out the first crust so it is at least as large as the bottom of the dutch oven
Lightly coat a 12-inch or 14-inch dutch oven with cooking oil and place the crust in the bottom and trim to fit
Pour in your filling
Roll out the second crust and cut into 1-inch strips using a pizza cutter
Lay the pie crust strips down in a criss-cross design
*Optional- use a Idaho State cookie cutter and cut a design from the extra pie crust to add the great state of Idaho to the top of the cobbler:)) Or you could use the design of your choice:))
Whisk 1 egg in a small bowl and using a pastry brush, paint the top of the cobbler completely
Sprinkle with cinnamon and about 1/4 cup of white sugar
Cover with the dutch oven lid.
If you are not experienced in outdoor cooking in a dutch oven you may get more predictable results using charcoal briquettes instead of coals from a campfire. Light half of a 5-pound bag of charcoal using a chimney starter. As soon as the briquettes start turning gray along the edges and corners, dump them onto dry ground or a steel table
Using a set of tongs, place 14 briquettes, evenly spaced, in an area more or less the size of the bottom of the dutch oven. Place the dutch oven on the coals. Place a ring of coals, with coals touching along the outer edge of the lid (about 19 or 20 coals). Place 6 to 7 additional coals in a circle around the lift handle in the center of the lid.
Now start your timer! Every 10 minutes gently lift and rotate the entire dutch oven counter clockwise a 1/4 turn and replace on the coals. Then turn the lid, without lifting it, 1/4 turn clockwise. Rotating your dutch oven in this manner eliminates “hot spots” and allows the food to cook more evenly
Continue rotating the lid/oven in opposite directions every 10 minutes for forty minutes then carefully lift the lid and check to see if the crust is beginning to brown. Re-check every 5 minutes until the crust is golden brown.
When done, remove from the coals and carefully remove the lid!! Let cool for at least 5-10 minutes prior to serving.