Banana Bread

Recipe makes 2 loaves (24 slices each).

1 1/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired

1. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Stir in eggs until well-blended.
2. Mix sugar and margarine/butter in a large bowl. Stir in eggs until well-blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in the nuts. Pour into pans.
3. Bake 8-inch loaves about 1-hour; 9-inch pans about 1 1/4 hours, or until toothpick inserted into center comes out clean. Cool 5 minutes in pans on wire rack.
Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Pineapple Dr. Pepper Beans

Pineapple Dr. Pepper Beans

1/2 lb. smoked bacon; sliced
1 large yellow onion; diced
2 bell peppers; diced
1 cup chopped mushrooms
4 cloves garlic; minced
(2) 28 oz. cans Pork & Beans
2 tomatoes; diced
1/2 cup tomato paste
1/2 lb. summer sausage; sliced
1 cup brown sugar
1 cup medium Pace Picante Sauce
1 can Dr. Pepper
(1) 16 oz. can pineapple tidbits; drain the juice.

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.

Recipe by Byron Bills

Posted by: Randy Patten

Tropical Carrot Cake

You can cook this in a dutch oven in the kitchen or outside using coals, or in a cake pan in the kitchen. It is very tasty.

Tropical Carrot Cake
12" dutch oven
Bake at 350 degrees
45 minutes

Grease and flour inside of oven, set aside

Blend in large bowl:
2 cups sugar, 4 eggs

Add: 1-1/4 cup cooking oil
1 8-oz can mandarin oranges plus juice
1/2 cup crushed pineapple (save juice for frosting)

Mix well, then add:
3 cups flour
2 teasp cinnamon
2 teasp soda
2 teasp vanilla
1 teasp salt
1/2 teasp nutmeg

Fold in:
1 cup shredded coconut
1-1/2 cups shredded carrots

Beat for two minutes. Pour into oven. Bake, using 2/3's timing. Remove from pan. Let stand until cool. Frost with Pineapple Cream Cheese Frosting

Pineapple Cream Cheese Frosting
2 3oz packages pineapple-flavored cream cheese
2 tablespoons softened butter
2 tablespoons pineapple juice
3-1/2 to 4 cups powder sugar


Posted by: Randy Patten

Bill’s White Chili

1 lb small white navy beans, rinsed and soaked overnight

3 tbs onion powder

1 can (48-oz) chicken broth

4 cups chicken, cooked, shredded and diced

1 can (7-oz) diced green chilies

2 tsps oregano

4 tsps cumin

1 ½ tsp cayenne pepper

1 ½ tsp minced garlic

2 cups sour cream

4 cups Monterey Jack cheese, shredded

 

In a large pot, combine beans, onion powder, and chicken broth, bring to a boil. Reduce heat and simmer about 2 hours or until beans are tender. Add chicken, chilies, oregano, cumin, cayenne, and garlic and continue simmering until sauce is thickened, approximately 30 minutes to 1 hour. Remove from heat, add sour cream and cheese, and stir until cheese is melted.

Chuck-A-Rama Carrot Cake

Chuck A Rama Carrot Cake
I cooked this in a 12" Dutch Oven.I usually double it.

Ingredients:

1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil

2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded

Chuck-A-Rama Carrot Cake
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil
2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded

Chuck-A-Rama Carrot Cake Directions:
1. Peel carrots.
2. Shred carrots using a 1/16 of an inch shredder hole.
3. Place first 7 ingredients in a large mixing bowl and mix by hand.
4. Add all remaining ingredients and mix by hand until well blended.
5. Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done.
6. Let cool and frost with cream cheese frosting.

Chuck-A-Rama Cream Cheese Frosting

Ingredients:

1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla

Chuck-A-Rama Cream Cheese Frosting
1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla

Chuck-A-Rama Carrot Cake Directions:
1. Place first 2 ingredients in a bowl and beat until smooth.(Cream cheese & Margarine)
2. Scrape the bowl with a rubber spatula.
3. Add remaining ingredients and beat until light and fluffy.
4. Spread frosting on cake.

Posted by Randy Patten

Chicken And Potato Delight

Chicken And Potato Delight
You can cook this inside youre house in a cooking pan as well as cooking outside in a dutchoven also.

8-10 boneless, skinless chicken breasts
1/2 lb. bacon
2 medium yellow onions; diced
1 1/2 cup fresh mushrooms; sliced
12-14 medium potatoes; peeled & sliced
(1) 10 ½ oz. can cream of chicken soup
(1) 10 ½ oz. can cream of mushroom soup
1/2 tsp. garlic salt
1 1/2 tsp. seasoning salt
1 1/2 tsp. poultry seasoning
salt and pepper to taste
1 T. of liquid hickory smoke
1 cup sour cream
3 cups grated cheddar cheese

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

I usually cook this in a 14" 9 Quart dutch oven. And I increase my potatoes,to about 18 depending on the size of the potatoes. And I use the big cans of soup, and add 1 T. of minced Garlic, 3 onions instead of 2. And I use 1 lbs of bacon, and increase the cheese to cover the top of the mix in the dutch oven.

Posted by: Randy Patten

Red,White&Blue Cobbler

Here is a quick and easy recipe, that is quickly becoming one of our favorite cobbler recipes, at our house. Plus if you buy the pie filling in the mason jars, it gives you extra canning jars to put up your tomatoes during the summer. I cook this in a 14"- 9 Quart Dutch Oven,alot of times in the kitchen oven. You can use a 12" dutch oven also.

RED, WHITE & BLUE COBBLER

12'' DUTCH OVEN

INGREDIENTS:

2 cans of Cherry or 1 Quart of Cherry pie filling
2 cans of Blueberry or 1 Quart of Blueberry pie filling
1 Stick of Butter
1 Ziplock Bag or Bowl
1 Tub of Cool Whip

DIRECTIONS:

Take cake mixes out of the box, mark with a magic marker dividing each bag into thirds.
Spray oven with Pam.
Dump a third of each bag into the dutch oven. Spread even across bottom of oven.
Dump Blueberry pie filling ontop of dry cake mix, and spread even across the top.
Dump another one third of the cake mix bags, on top of the blueberry topping you just put down.
Dump Cherry pie filling on top of the dry cake mix you just put down, and spread evenly across the top.
Dump the remaining 1/3 of the dry cake mixes on top of the Cherry pie filling.
Cut pats of butter and place them all over the top of the top layer of dry cake mix.
Bake at 350 or until cake is golden usually for 75 minutes.
Let stand for 10 or 15 minutes. Serve with Cool Whip topping

Posted by Randy Patten

Mississippi Mud Cake

This is one of the kids favorite deserts, we make in a dutch oven, at camp and at home in the kitchen oven. Line your dutch oven in tinfoil for easier clean up. I usually double layer it, laying it down in seperate directions. Pressing it tight in the edges of the oven.

Mississippi Mud Cake:

1 yellow cake mix; prepared as directed

Mud:
1/2 cup cocoa powder
2 cups brown sugar
1 cup hot water
2 tsp. vanilla
1 tsp. cinnamon

Topping:
10 oz. bag semi-sweet chocolate chips
3/4 cup chopped pecans
powdered sugar




Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.

Dust top of cake with powdered sugar just before service.

Serve warm with whipped cream.

Serves: 10-12


Or you can cook it in the kitchen oven @350 degress 60-90 minutes.Use a toothpick to tell when done. Sprinkle chocolate chips and pecans 5 minutes before the cake is done.

Recipe by: Byron Bills
Posted by: Randy Patten

Award winning Citrus Glazed Banana Squash

I cooked this up a few years ago for Thanksgiving in my dutch oven, and the kids, and grandkids even the squash haters, loved it.

Award winning Citrus Glazed Banana Squash

Prep Time:
5 MinCook Time:
7 MinReady In:
12 Min
Servings (Help)

US
Metric Calculate

Original Recipe Yield 6 servings
Ingredients
1 1/2 pounds banana squash, peeled and cubed
1/4 cup butter
2 tablespoons water, or as needed
1 tablespoon orange juice
3 tablespoons apricot preserves
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 pinch ground black pepper
Directions
1.Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
2.Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.
Posted by Randy Patten

Yummy Potatoes

This is a quick and easy and tasty recipe for potatoes, that I always make for family gatherings, and it is always a hit. If you don't want to use a dutch oven, you can cook them in the oven, in a glass cooking bowl.

Yummy Potatoes
1 lb. extra lean ground beef 1 cup sour cream
1 yellow onion; diced 1 cup grated cheddar cheese
1/2 cup butter salt and pepper to taste
6 medium potatoes; grated 1/2 cup milk
1 can cream of chicken soup 1/2 cup Ritz cracker crumbs

Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.

In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.

Serves: 10-12

Recipe courtesy of Karen Bills of Price, UT.

Posted by Randy Patten

Vera's Baked Beans in a Dutch Oven

This is one of several Dutch Oven Bean recipes I cook up:It is one of our families favorites:

Vera's Baked Beans
1 lb. lean ground beef 1/2 cup catsup
1/2 lb. bacon 16 oz. Homestyle® Chili Sauce
1 large yellow onion; diced 2 Tbs. prepared mustard
1 small green pepper; diced 1/2 lb. pre-cooked ham; cubed
1/2 cup brown sugar (2) 31 oz. cans pork and beans

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Add ground beef and cook until brown. Remove browned beef and drain grease.

Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions and green pepper and saute until onions are translucent. Drain off excess fat. Reduce briquettes on bottom to 12-14. Add browned beef, brown sugar, catsup, chili sauce, and mustard. Simmer for 15 minutes. Add ham and beans. Cover and add approximately 15 briquettes to the lid. Simmer for 2 hours stirring every 15 minutes.

Serves: 12

This recipe has been handed down by Vera Sorensen of Manti, Utah. It is loved by everyone who has tried it. You'll love it too! Posted by Randy Patten