Bubble Up Pizza

This basic idea came to me through the Pamp. Chef Co.

I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.

3 cans (7.5 oz  each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce  ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.

in an oven:  375  for 30 min. bake in a 9 x 13 pan. 

cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic.  Stir well and then stir in the toppings of your choice.  Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.

Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid.  The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance.  So- we will try again next time- and see if we can get totally cooked and not burnt biscuits.  I have noticed that the pizza always gets eaten any way.

Krispy S'mores Bars

1/4 C butter or margarine
45-50 regular sized Marshmallows
1 tsp Vanilla
1  Box ( smaller- like 14 or 15 oz size) Golden Grahams

4-6 whole chocolate bars. Depends on person preference.

Bag of mini-marshmallows.

Spray or butter a 9x13 pan. Unwrap Chocolate bars.

Melt butter and marshmallows over medium low heat in a large pan.  Add Vanilla.  Add box of cereal and stir well, to coat all.  Pour cereal mixture into prepared pan and press level with buttered hands.  Place pieces of chocolate bars across the top, using as many as you want.  We broke them into the 3part sections and placed them across with a little space in between- we used 5 bars I think.

Then cover with mini marshmallows so that you can't see the chocolate.  (We also use regular marshmallow cut in half.)

Now- for the tricky part.  Try not to start a fire in your oven.  This helps it to remain edible.  :)

Turn the oven broiler on to LOW-  I don't recommend using high because- well- in about 30 seconds you might just see lots of flames.  Make sure to keep the pan far enough away from the broiler as well. (you want about three inches clearance).  Now- broil until the marshmallows are nice and golden.  I don''t recommend blackened, although it does make for a more authentic s'more taste. Watch CAREFULLY- because it goes pretty fast. Remove from oven, let cool, and cut and serve.

Now- if you HAPPEN to burn your marshmallows, you just might be able to carefully scrape off the marshmallows and try that again.  Not that we have personal experience with that scenario or anything.  It is purely hypothetical. And no permanent damage incurred.  Except to my waistline.

Blueberry Cobbler

This is a dutch oven recipe that can be made in the oven- but it can't be beat in the mountains-

Blueberry Cobbler-

2 cans of Blueberry pie filling
1 box of French Vanilla Cake mix
1 can of lemon lime pop
1/4 c butter or margarine
Vanilla
Cinnamon

Completely line your dutchoven (12 in) with foil- NO CLEANUP LATER! Fill bottom with pie filling. Sprinkle liberally with cinnamon and about 1 tsp of vanilla- more if you like vanilla. Next cover with the dry cake mix. Put the butter in small pats around the top of the cake mix. Sprinkle with more cinnamon and vanilla. Finally, pour the pop over the top. Place the lid on and cook with coals on top and underneath, rotating every so often to help it cook evenly. In about 30 min- you have a heavenly dessert- you can serve with whipped topping or your sister-in-law's vanilla ice cream while camping in the mountains- The mountain air is sure to cancel out those pesky calories-

Baked Beans

BAKED BEANS ALA ME
60 oz approx of Canned Pork and Beans ( I use 4 cans of 15 oz Van de Kamps)
2 large onions- chopped
2 large green peppers- chopped
1 cup light brown sugar- packed
1 cup HUNTS ketchup- like it better than Hein z
2 tsp Worcestershire sauce
1 lb of Bar S Bacon- cooked and chopped ( I do NOT cook it until it is burnt- that ruins the beans)- I actually like to cut the bacon partially frozen and then cook it-


Combine all ingredients. The original recipe calls for an awful lot of cooking time- which I personally don't care for and apparently neither do a lot of you- so I cook them for about an hour at 350- covered for about the first 40 min, then uncovered for the last 20 or so- but this is a totally flexible deal- if you have less time- cook at a higher temp- say 375 or 400 for 30 - 40 min and the uncovering is totally up to you, they are a bit more liquid if you don't. I have to say- several people have tried and actually ruined this recipe- I was shocked- but there you have it- MY version of the baked beans. ( The original recipe calls for 325 for 2 and a half hours- covered- then 30 more minutes uncovered- but I think it is way too cooked at that point- but to each his or her own)

Dutch Oven Fried Chicken

Coating:
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt

this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.

Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.

Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.