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-

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.