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
Monday, December 7, 2009
Sunday, December 6, 2009
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
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
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
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
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
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