Do You Dutch Oven?? - Dr. Pepper Beans

 If you haven't done it yet....This is a shameless request for you to follow my blog by clicking on the RSS feed....or with the Google Follow Me button on the left colum of the page.  Thank you!

If you're already following....it's good to see you again!  People say that time seems to drag in the winter for them but everytime I turn around....another month has gone by.

My internet has been extremely finicky as of late and as a result...I've been doing a lot of running to get my computer work done.  It makes me wonder how in the world we got things done before the internet??  I remember the pagers and the early model cell phones....The phones were either bag style or as big as a brick with a foot long antenna.....those were the days....

Since I'm in a rambling mood today I better get right to it.  This weeks Dutch oven post is a new recipe I received from A Happy Camper.  The site is run by Donna and she has been kind enough to sell me all of the Dutch oven goodies that I cook with.  A great selection and very efficient service with fast shipping is the rule...not the exception with her.  By the way....this is an off the cuff, completely unpaid endorsement...that's   just how I feel about the folks over there. :-))  Let's get to the recipe!

Ingredients: 

• 2 - 28 oz. Cans Pork and Beans
• 2 Bell Peppers, chopped
• 2 Small Onions, chopped
• 2 Tomatoes, chopped
• 1 Cup Brown Sugar
• 2 Garlic Cloves, chopped
• 1- 16 oz. can Pineapple Tidbits
• 1 lb. Summer Sausage, sliced
• 1 Can Dr. Pepper

Combine beans, onions, tomatoes, sausage, pineapple and pepper in a 12" dutch oven. In a bowl combine remaining ingredients.  Add the Dr. Pepper and stir until sugar dissolves. Pour over beans. Cover and cook 30-45 minutes.

This will call for 10 briquettes on the bottom and 15 on top of your dutch oven when using a dutch oven table. You should have about 350 degrees in your oven. Just wait for the smell then you will know it is done.

Very good recipe if I do say so myself....and I do!  The pineapple gave it a great flavor that went very well with the sausage, beans and even the garlic!  Definitely will be making this again....

I seem to be anti-technology this week as I'm having problems loading the camera pics to the computer.  If you will be so kind.....I will have some posted by Monday for sure.

Enjoy!!

This post is part of the following blog carnivals.....Go check out these great sites!!

Pennywise Platter Thursday

Do You Dutch Oven? - Breakfast Casserole

Over the past week and a half...we have gotten a lot of snow here in Oklahoma...like many of you have as well.  All told....we've had about 26" in 7 days time which for my neck of the woods...is an incredible amount.

With that much snow...apparently my local internet provider is having a good deal of trouble with reliable connections.  They haven't told me this but it is certainly the case.  Just as I'm in a the middle of a blog post...it goes down, not to be seen again for a number of hours.  With that in mind, I wanted to revisit one of my favorite Dutch oven dishes this week. 

I call this recipe "Breakfast Casserole" because that's just what it is.  It is super easy to make and sooo good!!  The ingredients are as follows:

• 2 large potatos grated
• Shredded cheese (About 8 oz.)
• 8 oz of Sausage (or your favorite breakfast meat)
• 8 - 10 eggs
• Salt & Pepper
• 1 Small bag of charcoal briquettes
• 1 Dutch oven 10" or your favorite casserole dish

If using your kitchen oven, preheat to 375 - 400 degrees.  If using charcoal, light the briquettes and let them just ash over.  You will need approximately 20 - 25 for the correct temperature.  If you let them burn too long, they will not last long enough to cook your dish.  When I cook with them, I usually have a pan of briquettes burning on the side so I can add to them if I run low or need to add heat to my dish.

In a medium pan, brown your sausage, or other breakfast meat, drain, and set aside. 

If you haven't done so already, grate your potatos and set aside. 

Use a very light coat of oil on the interior of the Dutch oven so you won't have any sticking.

Place a generous layer of shredded potatos on the bottom of Dutch oven.

Follow with a generous layer of sausage and another layer of potatos.

Top off with a generous layer of shredded cheese.  To make this correctly, you will want the cheese to form a barrier when melted.

If cooking in your kitchen oven, your temperature will approximately 375 - 400 degrees.  If making outdoors as I prefer, you will need 12 - 13 briquettes on the bottom of your oven and 8 - 9 on the top.  You will want to cook in a sheltered area away from the wind or cook on a day with no wind so you can minimize heat loss.

Let cook approximately 20 minutes until the cheese is melted and just starting to get crispy with a touch of brown on the edge

When the cheese is melted and ready, crack your eggs in a large bowl and whip until blended.

Pour eggs on top of melted cheese and cover, adding heat for approximately 20 minutes until eggs are firm.  When I say adding heat, you will need to have a total of 13 -14 briquettes on top of your Dutch Oven to cook the eggs.

When done correctly with plenty of cheese (I didn't take my own advice here because I was low on cheese and didn't want to go to the store) the eggs will cook on top of the casserole and be a top layer.

Take inside and serve immediately.  It serves 4 - 6 hungry people.  Salt and Pepper to taste.

I love my Dutch ovens and actually get excited about cooking with them.  I don't know what it is about cooking in them but your food will taste immeasurably different than the exact same dish cooked indoors.  This is one of our absolute favorites and we make it probably once a month. My kids love it and it's great left over.  Enjoy!!

This post is part of the following blog carnivals........Go check out these great sites!!

Do You Dutch Oven?? - Dutch Oven Brownies

If you haven't done it yet....This is a shameless request for you to follow my blog by clicking on the RSS feed....or with the Google Follow Me button on the left colum of the page.  Thank you!

Ahh winter in Oklahoma.....That magical time of year in which you go from short sleeve shirts and high's in the 50's.....to 4 inches of snow, strong winds, and nightime temps in the single digits....in less than 24 hours.

My boys are certainly not complaining....as they take every opportunity to play in the snow...although the structural integrity of this latest batch of white stuff is circumspect.  This winter blast was an extremely fine snow, very dry and therefore slicker than a greased doorknob when it packs down from tires and footsteps.

All this cold weather makes me want to stay inside and cook up a big batch of food and lay around....although that dream is not to be for quite a while....there's far too much work to do.

In light of that....I'd like to revisit one of my favorite dutch oven posts that I made back in the summer.  I got this recipe from a woman who is without a doubt one of the most fascinating and unique individuals in the world...and as I've told her more than once....the person I would most like to have with me if I was marooned on a deserted island.  Her name is Butter of Hunger and Thirst and she has without a doubt...one of the best blogs around.  Every time I visit her site I'm continually amazed at her latest foraging adventure.  I'm glad to work with her and also to call her a new friend.  Go check her out!

I'm not quite sure how this will turn out because I made a substitution in one of the key ingredients.  When I went to the store I couldn't for the life of me find almond meal.  I looked along with store employees high and low with no success.  just as I was about to change recipes I found some almond slivers.  I thought to myself...."Jason, you can make this work!  Just break out the blender / food processor when you get home and make your own almond meal....."  We'll see how it turns out as I am writing this at the time of baking.  Whatever it turns out to be....it will have a lot of chocolate, butter, sugar, vanilla and eggs.  Those right there guarantee deliciousness.  Lets get to the recipe.  It is as follows:

8 oz. semisweet chocolate

1 c. butter (2 sticks)

1 c. sugar

2 tsp. vanilla

3 eggs, beaten

1 1/2 c. almond meal  (I used ground / chopped almond slivers....Cross your fingers)

2 generous pinches salt

6 oz. cream cheese

1 egg

1 Tbsp. sugar

Custom made equipment in this kitchen...Bwahahaha!

Melt the chocolate and butter in a double boiler.  Remove from heat, and stir in sugar and vanilla.

Beat the eggs into the mixture, then add almond meal and salt. In a separate bowl, beat together softened cream cheese, egg, and sugar.

My batter was very liquid...I suspect since I didn't have true almond meal, it didn't absorb any moisture.

Pour brownie batter into 10" Dutch oven, dollop spoonfuls of cream cheese mixture on top, then swirl with a knife. Bake at 325 degrees (F) for 30 minutes, (I did 45+ minutes because my batter was thinner than expected.  Also Dutch ovens are a bit of an experiment with a new recipe.) or until set halfway to center of pan.

Took the coals off the top and put them all on the bottom to finish cooking.

I have to say that the blended / chopped almonds didn't hurt this recipe one bit!  The batter was thinner than normal but after a little extra oven time they have a great nutty taste that is fantastic.  I will definately be making these again.  I will have to stay away from these or there won't be any left for the kids!  They are chocolately, delicious and Gluten Free!  Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Pennywise Platter Thursday

Recipe Swap Thursday

Do You Dutch Oven?? - Easy Beef Stew

It is officially winter here in Green Country.  With the cold snap we've had this week....highs in the 20's and morning lows of 7 - 11 degrees are pretty darn chilly to say the least. 

I normally love winter but for some reason for the first time in.....I don't know.....ever...I can't get fired up about it.  But there is hope!  Because I am free to cook whatever I wish to keep the chill away....and what would that be you say??   Well beef stew of course.....

Ingredients:

• 1 Dutch Oven - 12" or 6 qt pot
• 20+ charcoal briquettes
• 2 lbs beef steak - cubed
• 16 oz stewed tomatoes
• 16 oz baby carrots
• 2 lbs new potatoes - assorted
• 2 large onions - quartered
• 1 cup green bell pepper - chopped
• 1 green onion - chopped
• 3 celery stalks - chopped
• 1 - 2 large cauliflower heads - cut into bite size pieces
• Double handful of baby carrots
• 16 oz. white wine
• sliced mushrooms of choice
• Seasoning Salt to taste

For ease of cooking...light charcoal briquettes while you are doing your dicing and chopping.  When coals begin to ash over...they are ready.

A little white wine in the pot....oh yes!

Put olive oil in the bottom of your dutch oven and brown your cubed steak.  Add seasoning salt at this time.I prefer to have mine just starting to get dark around the edges.  When meat is done, drain any excess fat and return to heat...adding white wine and let simmer for a few mintues.

Add stewed tomatoes, carrots, and all other vegetables except for the mushrooms....saving them for the last 20 minutes or so of cooking.  You will want to add water to the pot where everything is just about covered. 

Cover and adjust heat to a good simmer and let cook for 2 to 2.5 hours.  Adding the mushrooms on the top near the end.  I like a little more fire in my stew but this was made for some not so spicy tastebuds...Enjoy!!

This post is part of the following blog carnivals.....Go check out these great sites!!

Hearth 'n Soul hop
Gluten-Free Wednesdays

Pennywise Platter Thursday

Recipe Swap Thursday

Do You Dutch Oven?? - Venison Roast

When I think of comfort foods.....one favorite immediately comes to mind!  Roast.....and not just any old variety will do but venison roast...it is truly one of my favorite foods! 

I can just see some of you nodding along with me while others are skeptical or perhaps in absolute denial....Fear not!  I've served venison to many people from all walks of life in my home and never had one person give anything but high praise for the meal.

There are no doubt people who have had a venison meal that was not to their liking.  I often hear people talk of a "strong, gamey taste" that tends to give them a biased opinion of all future meals and that is really too bad.... 

The most important part of a delicious venison meal...like any other...is preparation.  Ensuring the deer was cleaned, hung, cooled, quartered, and processed properly is vital to good taste....no different than all meats from your favorite grocer or restaurant.  I will have a post regarding venison preparation (from field to freezer) hopefully in the near future.

This particular roast comes from the shoulder of the aforementioned deer....as it is not suitable for steaks  or other fine cuts.  I cut my shoulders approximately in half  using a crosscut.  This not only allows the roast to fit in my dutch oven but gives you the wonderful flavor from the marrow during the cooking process.

Lets get to the recipe!

Ingredients:

12" Dutch Oven

1 - venison shoulder cut in half (cross-cut)

5 - medium potatoes of your choice (peeled and cubed)

2 - 3 medium to large carrots, peeled (I only had baby carrots)

1 large jalapeno pepper

Salt and Pepper to taste

1.5 tsp Italian Seasoning

1 onion of choice (chopped)

Directions:

Much like any other roast this one is very simple.  When preparing venison I will ALWAYS soak overnight, or at least for 4-6 hours, in a salt water solution of about 1 TBS+ per quart of water.  The important thing is to make sure the meat is immersed and then after soaking, thoroughly rinsed.  I have done this since I was old enough to help my dad with the preparation and I'm convinced it removes much of the "gamey" taste people speak of.  In fact I'm sure of it as I have eaten venison that was not soaked.

Trim off excess fat from the shoulder, leaving enough to enhance flavoring.  Place the shoulder in your dutch oven with water just covering the top.  Salt and pepper liberally at this time.   Place approximately 15+ coals under the oven to start the cooking. 

You want to ensure that the water is bubbling slowly (just above simmering) to keep your timeline about right....about 4 - 5 hours.

After 2 hours cooking time (you'll need to check your coals every 40 minutes and add as necessary to maintain temps)  you will add your italian seasoning, carrots, potatoes, jalapeno and onion.  Cover and resume cooking, checking the consistentcy of the roast around the 4th hour.

Venison roast, like any other, should pull apart easily when finished.  A little brown gravy over the top and you have the feast of the month!  Some of the sharp eyed readers will note that green colored ceramic dish in the picture.  While venison roast has been cooked many times in the dutch oven....I don't have any pictures handy and cooked this one at a friends house in a crockpot.  Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday
Friday Potluck

Do You Dutch Oven? - Revisiting Beer Chili

Sometimes a recipe is just so good....you have to try it again and again.  One of my all time favorites is hands down....Beer Chili....not just any beer chili mind you...but Dutch Oven Beer Chili.

I make this dish year round and could honestly eat it once a week.  For those of you that may not have seen it...or need a refresher now that winter is officially here, the recipe is as follows.

Ingredients:

1 Dutch Oven 10-12"

1 - small bag of charcoal (You will need about 20-30 briquettes to cook your chili)

2 lbs ground beef (Many people cook with 1 lb but I made enough for a big group)

1 - packet of chili seasoning (I used Rays Original Chili seasoning here.)

1 - 15 oz. can diced tomatoes

1 - 8 oz. can tomato sauce

1 - 15oz. can of Great Northern beans (or other bean of choice)

1 - 15oz. can of Red Kidney beans (or other bean of choice)

1 - 12 oz. bottle or can of your favorite beer

Directions:

Start the charcoal when the meat is 3/4 done so that it will be ready when you have your ingredients together.

Starting in your kitchen, brown and drain your hamburger meat and place in bottom of the Dutch Oven. (10 - 15 minutes)

Add hamburger meat, seasoning,beans, diced tomatoes and sauce

Pour over top of the ingredients the 12 oz. can or bottle of your favorite beer. (For those that may be concerned any / all alcohol evaporate during the cooking. Adding the beer gives it a very good flavor that you will enjoy.)

Cover your Dutch Oven and let simmer for 1.5 - 2 hours.

You will want to place all of your charcoal for the chili on the bottom of the pan so you can have maximum heat to simmer the chili.  Unlike cakes, pies, breads, etc. there is no need to brown anything on top.  You will want to keep the dish closed so that the heat can build, stirring often to get all those wonderful flavors mixed right in.  I usually make my chili seasoning from scratch but this one was very good if a little spicy for the kids. 

And there you have it!  One of my absolute favorite dishes year round.  This batch easily fed about 6 adults and the ingredients can be doubled without a problem for larger groups.  Enjoy!

This post is part of the following blog carnivals......Go check out these great sites!!

Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday
Friday Potluck

 

Do You Dutch Oven?? Chicken, Sausage & Fish Gumbo

Cooold weather.....For some reason I just can't get my mind wrapped around it this year...which is unusual cause I normally love it.  I may be becoming the only thirty-something snowbird south of the mid-west.

With cold weather blowing outside, my thoughts turn to comfort food.  Not just any mind you...HOT comfort food.  Boiling, bubbling and simmering away on the stove or in my case dutch oven.  It also helps if the heat is not all temperature inspired if you catch my drift...jalapeno, cayenne, habanero or pick your favorite pepper always liven up the dish.  I don't like to be in pain when eating but if you're not wiping your forehead every so often.....it's not hot enough!!

Now I've made gumbo before but never in the dutch oven so there was a bit of preparation involved.  When I first decided to make it I had to dig for the basics.  I had some ginormous (my kids say this all the time) chicken breasts in the fridge along with some very good polish sausage.  Most gumbo's are made with shrimp but I didn't really feel like shrimp this time.  The benefits of being the cook in my house.....or yours....is that you get to pick what goes into the pot.. :-)  I did however find some fish in the freezer, caught by my own hand, filleted and anxiously waiting for their culinary debut.

The chicken, sausage and fish were all cooked prior to the gumbo pot to speed the process along.  It was too close to dinner time to have a slow simmer....The ingredients are as follows:

Ingredients

• 1 - 12" Dutch Oven (or a heavy 6 quart pot)
• 2 - 3 large chicken breasts
• 3 links polish sausage
• 2 lbs fish fillets (I had brown and black bass here)
• 3 stalks celery (diced)
• 1 cup diced yellow onion
• 1/2 cup green bell pepper (diced)
• 1/2 cup red bell pepper (diced)  I didn't have any at this time.
• 1.5 tsp creole seasoning
• Half cup veg oil
• Half cup flour
• 3 cloves garlic
• 1 - 2 jalapeno peppers
• 6 cups chicken broth
• 1 can tomatoes, diced
• Half tsp dried thyme
• 4 green onions, sliced (I was out of these)
• 2 tbs parsley, chopped
• Cooked rice

Brown and cut up chicken breasts, seasoned with half tsp creole seasoning in 1 -2 TBS of oil.  Set aside.

Cut sausage into thin (1/2" - 3/4") cross-cut pieces and brown in skillet until it starts to blacken.  Pat excess oil dry. 

Fry fish fillets in remaining sausage oil and pat dry.  Combine all meats in dutch oven. 

Heat remaining oil, add flour, cook and stir till roux is deep blonde, do not burn!

Add onions, peppers and celery, and stir. Cook about 3 or 4 min stirring constantly.

Add garlic, broth, tomatoes, seasonings, and meat. Bring to boil and cook about 1 hour, skim fat as needed.

Add green onions and parsley, and salt and pepper to taste, cook for 10 mins longer. Serve over rice.

With some delicious dutch oven cornbread....You're read to eat!!

I was a little short on chicken stock and I had a LOT of meat in there so I added a bottle of my favorite beer to the mix.  For those of you that don't partake, not to worry....the alcohol cooks out entirely but it will give an aromatic to the gumbo in my opinion as well as a great flavor.  Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday
Friday Potluck

Do You Dutch Oven?? Strawberry Cake!

I made this super easy dish a couple of weeks ago when I brought a dessert to our Fall Round-up.  I usually bring desserts or side dish of one kind or another to our events because we have a large family.  My dad is one of 6 kids so you can just imagine how many mouths there are to feed.  Just like many families around the world, when everyone chips in...things just take care of themselves.

I got the notice to bring something quite a bit ahead of time but my mind pulled a dirty trick on me and I didn't remember 'til the night before.  As luck would have it, Round-up was a two day event so Saturday was all covered.  We got done and back to the house that night and I made the cake for Sunday's festivities.

Of course I looked high and low and couldn't find a cake mix (that would be cheating anyway right?) and so made this one from scratch.  Let's get to the recipe!

Ingredients:

Dutch oven 10"

24 charcoal briquettes

2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup real butter

1 cup milk

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract (I like a dash of almond extract thrown in)

3 eggs

1 - 15 oz. can of strawberry pie filling


 Directions:

Arrange charcoal in a pile and light allowing approx 10-12 minutes to get hot.   Grease one 10" dutch oven.   Mix together the flour, baking powder and salt; set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine, then stir in vanilla. Pour batter into the dutch oven.  Place strawberry filling on top of the cake batter all around the top.

This was before I arranged the coals.  I have a circular wire stand that I bought with my oven.

Place 12 coals around the outer top edge of the dutch oven lid and 8 on the bottom in a circle.  Take care and make certain to use a dutch oven with legs or use a raised grate to keep approx 1-1.5" of separation between the bottom coals and your oven.  The top coals will be placed right on the lid.  Bake at approx 350 degrees F for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

The filling went straight to the bottom of the cake for the first time ever.  I've made this or a similar dish many times and it always goes through the cake.  Perhaps I over-mixed the batter and made it too fluffy?

Normally a cake takes no more than 30 minutes at 350 in a dutch oven.  The adddition of a pie filling added quite a bit of moisture to the cake and increased the cooking time.  Enjoy!!

This post is part of the following blog carnivals....Go check out these great sites!!

Pennywise Platter Thursday

Tasty Tuesday! Dutch Oven Peach Cobbler

Fall is definitely here in Oklahoma with the nights getting into the loooow 50's and occasionally the high 40's.....with the daytime temps often struggling to reach 75.  I had a great time this summer and I'm sad to see it go. 

But on the bright side, my boys won their soccer game last night, the first win this season!!!  My oldest had a World Cup worthy block on a close range goal attempt and my youngest had a couple of steals that had me out of my seat.  I loooooove to watch my kids play sports!!  I don't really watch sports on television at all (except for the big rivalries) but I do and have driven 150+ miles round trip to watch them play whether it be soccer, baseball, etc....  They're not always the most graceful, athletic, or winning-est team on the field, but the devil himself couldn't keep me away from those games. 

So with their first win under their belt, they are feeling invincible and rightly so as it was a rout, 2-0!!  I think they have found their groove, as they are very aggressive on the field, they just need to work on the team aspect of it and share the glory.

Ok now that is off my chest so we can get to the recipe!  This week's post is a Peach Cobbler as you know from the title and my first crust from scratch so cross your fingers........

Ingredients:


• 3 cups peeled and sliced fresh peaches

• 1/2 cup granulated sugar (I used about 1/4+ cup of sugar)

• 1/4 cup (4 tablespoons) butter cut in small pieces



• Crust:

• 1 cup all-purpose flour (I used Bob's Red Mill Sweet White Sorghum Flour)

• 2 teaspoons baking powder

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1/4 cup (4 tablespoons) butter

• 1/2 cup (or less) heavy cream

Preparation:

Lay sliced fresh peaches in a buttered 1 1/2-quart baking dish. Sprinkle with 1/2 cup of sugar. Dot with the 1/4 cup butter which has been cut into small pieces.

For crust, mix together, flour, baking powder, 1 tablespoon sugar, and salt. Cut in the remaining 1/4 cup butter. Stir in heavy cream until dough is manageable. Roll dough out on a lightly floured surface; place over sliced peaches. Bake at 375° for 35 minutes, or until top is nicely browned.  Peach cobbler serves 6.

Of course when I went to roll the dough I couldn't find my rolling pin!  Note to self.....Gather up all the tools before you get started!!  So after having a dismal failure with a glass.  The crust you see here is completely hand formed. (smashed, flattened, and otherwise shaped)  Then I had to flip it over onto a plate and then use a spatula to slide it over the cobbler.  If any of you ladies out there who are veterans of the kitchen have a quick & easy method for placing the pie crust on the cobbler I'd love to hear it...
 

I'm very curious to see how the crust will turn out since I used the sorghum flour.  I was out of regular flour as luck would have it so after much scrounging about in the pantry, I found it and thought "Well what the hey...I'll give it a try."  It is kind of different when you're judging the browness of the crust as it was almost a creamed coffe color to begin with!  Enjoy!!
 
p.s.  I'm no longer curious about the sorghum flour!!  While the dessert is sweet and flavorful as you know peach cobbler to be, the crust turned out to be sandy and gritty.....not crisp and crumbly....  Possible operator error??  Absolutely!!  But I think I'll run to the store next time for the all purpose flour!!
 
However, I should mention that after refrigeration, the crust was much more crust-like and crumbly-good.
Perhaps it was too hot when I did the first taste-test??

This post is part of the following blog carnivals......Go check out these great sites!!

Monday Mania
Mouthwatering Monday
Hearth 'n Soul
Slightly Indulgent Tuesday
Tuesday Twister
Gluten-Free Wednesdays
Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday

 

Tasty Tuesdays! Dutch Oven Peaches & Cream Cake

It's already that time of the week again!  Time to post another great recipe for the readers (and myself) to enjoy.  I'm confident the readers enjoy them as a result of the traffic, and there is not the slightest doubt that I do because I get to eat the results!!  I've noticed that I have had to cook less or perhaps post less recipes because my waistline couldn't stand it!!  How do you veteran bloggers stay so beautiful when you're cooking and posting all the time??

As promised, I am continuing with the Dutch Oven recipes for the next few weeks.  You can find all of my Dutch Oven recipes as well as a lot of great information by clicking the tabs below the blog header.  I truly love cooking in them and people are fascinated by it whether it be the concept or maybe it causes them to think outside the box.  It is simply the easiest way to cook that I have found.  You can obviously take it outdoors on a camping or hunting trip and even cook inside the house with it as I often do.  Other than leaving something in a bit too long (once or twice at the most)  I have never had anything turn out less than wonderful.  I highly recommend it and would be happy to give pointers to those of you that wish to buy a quality Dutch Oven.

Lets get to the recipe!  It is as follows.

Ingredients:


• 3/4 c. self-rising flour  (I used Bob's Red Mill GF and added baking powder)

• 1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)

• 3 tbsp. butter, softened

• 1 egg

• 1/2 c. milk

• 1 lg (about 28 ounces) can sliced peaches, drained

• 8 oz. cream cheese, softened

• 1/2 c. sugar

• 1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar

 
Preparation:

Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole.

Arrange peaches over batter.

Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes. Spread over peaches, leaving a 1-inch border.

Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutes in 350 degree preheated oven.

Cool and refrigerate.

 
This dessert is in the refrigerator right now so like you, I only have the pictures to go by.....It looks remarkably similar to the before baking picture with just a little bit of cake showing around the edges.  This was super easy and fun to make and with all of those ingredients, it HAS to be good!!  As promised, I have posted the video testimonial of Joseph from Tulsa, OK who took Dr. Wise Formula II Intestinal Calm....Don't miss it!!
 

Enjoy!!

 

This post is part of the following blog carnivals.......Go check out these great sites!!

Monday Mania
Tempt My Tummy Tuesday
Hearth "n" Soul
Tuesday Twister
Slightly Indulgent Tuesday
Gluten-Free Wednesday
Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday