Dutch Oven Corner

Dutch oven cooking is a time-honored tradition that has been used by campers, cowboys, and outdoor enthusiasts for centuries. This style of cooking involves using a cast-iron pot, called a Dutch oven, to prepare delicious meals over an open fire or hot coals. Dutch oven cooking is popular among those who love to spend time outdoors, as it allows for the preparation of a wide range of meals, from hearty stews and casseroles to fresh-baked bread and desserts.

Not only is Dutch oven cooking a practical way to prepare meals while camping or on the trail, it’s also a fun and rewarding way to connect with nature and the great outdoors. With a bit of practice and some basic skills, anyone can become proficient in the art of Dutch oven cooking, and enjoy the rich, flavorful meals that this style of cooking is known for. Whether you’re a seasoned outdoor enthusiast or a novice looking to try something new, Dutch oven cooking is a great way to elevate your outdoor cooking game and enjoy delicious meals in the great outdoors.

Below is a quick reference to baking temperatures and # briquettes by oven diameter:

8″ Dutch Oven

Nbr. Briquettes151617181920
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10″ Dutch Oven

Nbr. Briquettes192123252729
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12″ Dutch Oven

Nbr. Briquettes232527293133
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14″ Dutch Oven

Nbr. Briquettes303234363840
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Temperatures Without the Lid and More Info.

How many coals go on bottom of the oven to cook at 350F in a 10 inch oven?

For 10″ and 12″ ovens, a quick way to figure out how many charcoal briquettes you will need to achieve this temperature is to double the diameter of your Dutch oven and add one. So, for example, if you have a 10” Dutch oven, you will need about 21 briquettes for 350F.

Low heat ranges from 200 to 300 degrees F.

Medium-low ranges from 250 to 324 degrees F .

Medium heat ranges from 300 to 400 degrees F.

Medium-high heat ranges from 375 degrees to 449 degrees F.

Low Heat Is Better For Soups

Low Heat allows you to cook food for extended periods. You use it to prepare soups and sauces, not to mention delicate items like fish and eggs that are less likely to survive medium or high-heat settings.

Medium-low Heat

Produces tender, juicy meat.

Medium Heat Is Perfect For Rapid Simmering

The medium heat setting sits between the high and low heat settings. Medium heat is somewhat harsh compared to low heat, but it is gentle compared to high heat. It will soften vegetables.

Medium-high heat will fry, sear, and sauté.

It is the perfect match for ground beef, omelets, French toast, etc.

High Heat Is Best For Browning

You use high heat to boil and sear.

Infrared thermometer

The use of an infrared thermometer is an excellent way to tell you the temperature of a cast iron oven, pan or grill when cooking.

Converting a recipe from slow cooker to Dutch oven.

Slow cookers can reach temperatures of ~300 degrees Fahrenheit (149 Celsius) when they’re on the High setting. However, if you’re cooking food that contains a lot of water or liquid, then you can expect the temperature of the food to stop rising at or just below the boiling point (e.g. ~212 Fahrenheit).


Stacked Enchiladas

Submitted by: Ann P.


1- 12 inch Dutch oven
2- pounds ground beef or ground turkey
1- large onion chopped
1- package yellow or white corn tortillas
2- small cans diced chilies (Mild or Hot, to your taste)
1- large can enchilada sauce
1- 8 ounce can sliced olives
2- packages of taco seasoning mix
4- cups of shredded Mexican mix cheese


Prepare a 12-inch Dutch oven to prepare for browning at 350° (17/8 briquettes).
Place chopped onions in Dutch oven, stirring frequently,
when they are half way to tender age, add ground beef or turkey and brown until thoroughly cooked.
Add your taco seasoning mix and stir thoroughly. Remove meat and onions from Dutch oven to drain.

Adjust temperature to 325° (16/7 briquettes)

Now it is time to start layering your stacked enchilada. Take one or two heaping scoop full’s, one third of meat and spread on bottom of Dutch oven; keeping in mind that you will be making about three layers.
Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat.
Cover this with 5 to 6 of your corn tortillas and then cover your tortillas with one third of your cheese.
Simply repeat this until all of your ingredients are in a Dutch oven.

Now it is simply a matter of cooking the Dutch oven stacked enchiladas until done, approximately 30 to 40 minutes.

Yields: 12 servings

Apple Barbecue Chicken

Submitted by: Darla A


12 Chicken Drumsticks

1/4 Teaspoon Pepper

1 Tablespoon Olive Oil

1 Bottle (18 oz.) Sweet and Spicy Barbecue Sauce

2 Cups Applesauce

1/3 Cup Packed Brown Sugar

1 Tablespoon Chili Powder


Sprinkle drumsticks with pepper.

In Dutch oven, heat oil over medium heat.

Brown drumsticks in batches.

Remove from pan.

Add remaining ingredients to pan(oven), stirring to combine.

Add back the chicken to pan.

Bring to a boil.

Reduce heat; simmer covered 20-25 minutes until chicken is tender.

Yields: 4-6 servings

One-Pot Stuffed Pepper Dinner

Submitted by: Charlotte S


1 lb. lean ground beef (90% lean)

3 Medium green peppers, chopped (about 3 cups)

3 Garlic cloves, minced

2 Cans (14 1/2 oz. each) Italian diced tomatoes, undrained

2 Cups of water

1 Can (6 oz.) tomato paste

2 Tablespoons shredded Parmesan cheese

1/4 Teaspoon pepper

1 Cup uncooked instant rice

Additional Parmesan cheese, optional


-In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat (350°- 400°) until no longer pink and peppers are tender, 5-7 minutes; drain.

-Stir in tomatoes, water, tomato paste cheese and pepper; bring to a boil.

-Stir in rice; remove from heat. Let stand, covered, 5 minutes.

  • If desired, sprinkle with additional cheese.

Yields: 4 servings

Creamy Beef and Potatoes

Submitted by: Heather M.


4 Cups frozen O’Brien potatoes

1 Tablespoon water

1 lb. Beef

1/2 Teaspoon salt

1/4 Teaspoon pepper

2 Cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted

2/3 Cup 2% milk

2 Cups shredded Colby-Monterey Jack cheese


-Place potatoes and water in microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.

-Meanwhile, in a Dutch oven, cook beef crumbled on medium heat until no longer pink, 6-8 minutes. Drain.

-Stir in salt and pepper.

– In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes, sprinkle with cheese.

Reduce heat to low; cook, covered, until cheese is melted.

Yields: 4 servings

Grandma’s Pot Roast

Submitted by: Beginner’s Guide to Dutch Oven Cooking


3-4 lbs. Beef chuck roast

1 or 2 oz oil

1 Bay leaf

2 Cloves garlic, minced

1 Cup hot water

2 Medium onions, cut into wedges

8 potatoes, cut into wedges

6 Carrots, cut into 2″ pieces

2 stalks of celery, cut into 3″ pieces

Salt and Pepper to taste

1/4 Cup flour


Rub the outside of the roast with garlic, then season it with salt and pepper.

Brown the roast in the Dutch oven with a small amount of oil, cook until the roast is well browned.

Add the water and the bay leaf to the Dutch oven.

Cover and roast at 425°, add water as needed, for 35 to 40 minutes.

Place the onions, potatoes, celery, and carrots around the roast. Season with salt and pepper.

Cover and cook for an additional 40-45 min.

Drain the drippings from the meat into a small bowel. Add flour and water to make gravy.

Yields: 6-8 servings

Beef with Biscuits

Submitted by:


1 1/2 lbs. Ground beef

2 Cloves minced garlic

1 Large can kidney beans

1 Can kernel corn

1 Large onion diced

2 Cans tomato soup

1/2 Teaspoons chili power

1/4 Teaspoon oregano

1/4 Teaspoon cumin

1 Package grand sized pop open type buttermilk biscuits

1 1/2 Cups grated cheddar cheese


Brown the ground beef with onion and garlic, 350° to 400° bottom heat only.

Stir in the soup, corn, beans, and seasonings.

Place the biscuits on top then cover and cook at 375° for 18 to 22 minutes or until the biscuits are golden brown and cooked through.

Sprinkle cheese on top and cook until the cheese melts

Yields: 4 to 6 servings

Cowboy Beans

Submitted by: Belinda N

Good to prepare ahead of time. the longer they simmer, the better they become.


2 Cans port and beans, not drained, original

1 Can green beans, drained

1 Can lima beans, drained

1 Can red kidney beans, drained

1 lb. Bacon, fried crisp and crumbled

1 lb. Hamburger, browned

Combine in bowl, then stir into bean mixture:

3 Tablespoons vinegar

3/4 Cup ketchup

1 Teaspoon liquid smoke

3/4 cup brown sugar

3 Tablespoons molasses


Simmer, longer the better. 2+ hours.

Yields: 6 – 8 servings

Pork Chops in a Mandarin Orange Sauce

Submitted by:


14″ Dutch oven

6 Large chops

1 – 11oz. can mandarin oranges

1 Tablespoon corn starch

1/4 Cup brown sugar

1/2 Cup water

1 Package onion soup mix

1/4 Cup oil

1 Teaspoon ground cloves


Combine corn starch and brown sugar until well mixed.

Add water and mandarin oranges, including juice.

Mix in cloves and cook over medium heat until thickened.

Add extra water if needed

In a 14″ oven, place oil and chops and sprinkle lightly with onion soup mix (use about a tablespoon, but feel free to use more.

Bake at 350° until meat is cooked, then drain.

Add the mandarin orange mixture, reduce heat and continue to cook for 15-20 minutes.

Yields: 6 servings

Holiday Dish

Submitted by: Carlyse G.


1 lb. Hamburger

1 Onion

1 Garlic Clove

1 Green Pepper

1/2 lb. Spaghetti

1 Can Tomato Soup

1 Can Creamed Corn

1/2 Cup grated cheese (any cheese works but I like Mexican 3 or 4 cheese)

1/2 teaspoon Worchester Sauce

1/2 Teaspoon Salt, Cayenne, Paprika


Cook spaghetti.

Brown onion, garlic and green pepper in oil until golden brown.

Brown hamburger

Mix ingredients and soup together in casserole (except corn and 1/2 cup cheese)

Add Cream corn over mixture,

Add 1/2 cup grated cheese over corn

Cover and cook until hot at 350°

Yields: 6 servings


Submitted by: Lorene L.


2 #1 Cans Pinto Beans – liquid drained

6 oz. Can Tomato Paste

3 Med tomato skinned & chopped (or 1 can of same)

2 @lbs. Ground Chuck (Browned)

2 Med Onions coarsely chopped

1 carrot sliced

1 stalk celery sliced

1 green pepper coarsely chopped

2 or 3 tablespoons chili power

1 tablespoon salt

1 teaspoon pepper

1 teaspoon cumin


Put all ingredients in crock pot in order listed. Stir once.

Cover and cook on low for 10-12 hours or high for 5-6 hours


6 servings

Tamale Pie

Submitted by: Lorene L


1 lb. of meat (either 50/50 of ground beef and pork sausage or just beef, buffalo works well also )

3/4 Cup Corn meal

1 small can ripe olives sliced

1 8oz. Can tomato sauce

1 Clove Garlic

1 Cup Milk

1 Can Creamed Corn

1 tablespoon Chili power

1/2 Green Pepper


Soak corn meal in Milk for 1 hr.

Fry meat, Garlic and Green Pepper.

Mix all ingredients together

Bake in a greased casserole about 45 minutes at 350°

Yields: 6 – 8 servings

Cooks Note: try a can of heated enchilada sauce over serving

Huevos Rancheros

A 10 minute egg dish taking in the taste of Mexico.
1 Tablespoon Olive oil
4 Cloves garlic, finely chopped
1 Red chili, finely chopped
14.1 oz Can chopped tomatoes
1 tablespoon Tomato purée
1 Splash of red wine vinegar
1 handful Fresh coriander, chopped
1 pinch Sea salt and freshly ground black pepper
7.1 oz Refried beans
4 Small corn tortillas
3 tbsp Light olive or vegetable oil
4 Large British Lion eggs
1 Avocado, finely chopped
1 Splash of chilli sauce to serve

Heat the oil in a small frying pan.
Add in the garlic and chili and stir fry for 1 minute or until the garlic starts to soften and go golden.
Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
Heat up the refried beans in a small saucepan.
Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.
When toasted put the oil in the pan and fry the eggs (uses free range when possible) for 1-2 minutes,
basting the yolks with the hot oil as you go.
Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top.
Top each plate with two fried eggs, some avocado and the rest of the coriander.
Finish with a drizzle of chili sauce.


Serves: 2

Cornbread and Beef Skillet Pie

Submitted by:



  • 1 lb. lean ground beef
  • 1 (15-ounce) can Ranchero Beans
  • 1 (15.25-ounce) can corn kernels
  • 1 package cornbread mix (plus the required ingredients to make it)
  • 2 oz. pepper jack cheese, shredded


  1. Heat 10″ oven to 400°F. I
  2. cook beef over medium-high heat, breaking it up until browned, 5 to 7 minutes.
  3. Stir in the beans and corn and cook simmer for 2 minutes.
  4. Meanwhile, prepare the cornbread according to package directions.
  5. Spread the cornbread batter over the beef mixture, leaving a 1/2-inch border all the way around.
  6. Sprinkle with cheese.
  7. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.
  8. Let cool for 5 minutes before serving.


4 servings

Cowboy Chili con Carne


  • 1 tbsp. vegetable oil
  • 1 lb. boneless chuck or rump roast, cut into 1/2-inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 6 cloves garlic, minced
  • 2 (14 1/2-ounce) cans low-sodium beef broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 (14 1/2-ounce) can diced low-sodium tomatoes
  • 2 dried ancho chilies
  • 1 tbsp. masa harina de maiz
  • 1 c. water
  • 2 (15 1/2-ounce) cans pinto beans
  • 1/2 tsp. salt
  • 1 tbsp. cider vinegar
  • Brown the meat: 
  • In a large Dutch oven, add oil and heat over medium-high heat.
  • Once oil is hot but not smoking, add beef and cook until browned, about 5 minutes.
  • Remove beef, set aside, and reduce heat to medium.
  • Make the chili: 
  • Add onion to the Dutch oven and sauté until translucent, 3 to 5 minutes.
  • Add garlic and cook 1 more minute.
  • Return the meat to the Dutch oven.
  • Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven.
  • Add chili powder, cumin, and tomatoes.
  • Reduce heat to medium low, cover, and simmer for 1 hour.
  • Puree the chilies: 
  • In a small saucepan over high heat, bring the remaining can of beef broth to a boil.
  • Add ancho chilies and let stand 15 minutes to hydrate. Remove and discard stems.
  • Place chili mixture and liquid in a blender or food processor and blend until smooth, 2 to 3 minutes.
  • Finish the chili:
  •  In a small bowl, whisk the masa and water together.
  • Stir masa mixture into the chili.
  • Add ancho chili mixture, pinto beans, salt, and vinegar.
  • Simmer uncovered for 15 minutes. Serve hot.

Easy Shepherd’s Pie


  • 2 lbs. yukon gold potatoes washed, cut into 2″ chunks
  • 8 tablespoons butter divided
  • 3/4 cup whole milk or heavy cream
  • 1 onion diced
  • 1.5-2 lbs lean ground beef or turkey
  • 3 cups frozen mixed vegetables peas, carrots, corn, and/or green beans
  • kosher salt and black pepper to taste


  • Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
  • While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don’t overcook it or it will be dry (see notes).
  • When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
  • Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9×13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
  • Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to “rake” a ridged pattern into the potatoes.
  • Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
  • Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.


  • Optional: to make a gravy base, sprinkle 2 tablespoons of flour on the beef and stir to coat. Add 1.5 cups chicken or beef broth and continue to heat, stirring, until thickened. You can also just add 1/2 cup of broth without the flour for a gluten-free version that stays more juicy and moist, especially if you overcooked the beef by accident.
  • Time saving tip: cook the beef and onions in a large, oven-proof skillet, such as cast iron. Then, layer the veggies and potatoes right on top to pop into the oven.
  • If you prefer, you can use ground lamb instead of beef, or a combination of both kinds of meat.
  • You can prepare this ahead of time and keep covered in the fridge for up to 3 days and in the freezer for a 6 months. Defrost completely before cooking by transferring from freezer to fridge 2 days before cooking.
  • For a Paleo/whole30/dairy free version, make sure to use only carrots and/or green beans for the veggies and use chicken broth instead of milk in the potatoes. Use ghee instead of butter.
  • For a low-carb version, use mashed cauliflower in place of the mashed potatoes.

Sweet Potato and Turkey Shepherd’s Pie

Link to recipe.

Dutch Oven Chicken Breast and Vegetables

Link to recipe.

This Dutch oven chicken breast recipe is juicy, simple, and creamy, too! Grab some boneless chicken breast and make this one-pot dinner!

Cowboy Spaghetti


  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions, optional


  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
  3. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.

Bolognese Sauce (for your spaghetti)


  • 4 strips bacon, chopped
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. 80% lean ground beef
  • 2 cloves garlic, chopped
  • 1 c. dry red wine (Can also use semi-sweet red wine)
  • 3/4 c. heavy cream or whole milk
  • 1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces
  • 2 bay leaves
  • 1/4 c. chopped sweet red peppers (optional)


Cook bacon in a Dutch oven or large pot over medium-high heat until crispy, 5 to 6 minutes.

Add onion, carrot, and celery. (optional peppers)

Season with salt and pepper.

Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. 

Add beef and cook, breaking it up stirring occasionally, until browned, 8 to 10 minutes.

Add garlic and cook until fragrant, 2 to 3 minutes.

Add wine and bring to boil.

Reduce to a simmer and cook until liquid is reduced by half, 14 to 16 minutes. 

Stir in cream and return to a simmer.

Stir in tomatoes and bay leaves.

Season with salt and pepper.

Simmer until thickened, 3 to 4 hours. (Check on sauce around 2 hours, and if it looks too dry, add 1/2 cup water.)

Discard bay leaves and season with salt and pepper.

Easy Lemon Chicken


  • 4 boneless skinless chicken breasts (or two large breasts split to make them thinner)
  • 2 lemons juiced (1/2 cup)
    2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
  • Let marinate in the fridge for 30 minutes or up to 8 hours.
  • Heat a heavy skillet over medium high heat.
  • Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
  • Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).

Cajun Red Beans & Rice


  • 6 Cups cooked brown rice
  • 1 (15oz) can talian-style stewed tomatoes, chopped
  • 2 (15oz) cans kidney beans, rinsed and drained
  • 1 (4oz) can diced green chilies, mild or medium
  • 6-12 drops Tabasco sauce
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onion, thinly sliced
  • Coat large skillet with vegetable oil. Over medium high heat, sauté onion until tender.
  • Add stewed tomatoes, beans, chilies, Tabasco sauce and parsley.
  • Reduce heat, cover and simmer for 15 minutes.
  • To serve, place a scoop of been mixture over hot rice.
  • Makes four servings.


a simple and delicious recipe for ground beef tacos.


For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1/2 cup water
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)

For the Toppings:

  • Shredded lettuce
  • Chopped tomatoes
  • Diced avocado or guacamole
  • Shredded cheese (cheddar or a Mexican blend)
  • Sour cream
  • Salsa or pico de gallo
  • Lime wedges


  1. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  2. Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
  3. Add Taco Seasoning: Sprinkle the taco seasoning over the beef and onion mixture, then add the water. Stir well to combine. Let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  4. Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  5. Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  6. Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.



For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1 small can Rotel
  • 1 small can mild green chilies
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)
  • Instructions:
  • Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  • Add Taco Seasoning, Rotel and Chilies: Sprinkle the taco seasoning over the beef . Stir well to combine. Add Rotel and Chilies, stir, let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  • Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  • Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.

Enjoy your homemade tacos!

S%#T on a Shingle (SOS)


1 lb ground Beef

1/2 Vidalia Onion

5 tbl Butter

4 tbl flower

2 cups milk

Season Salt and pepper

Bread (Texas toast works best)

Demo by CowboyKentRollins


Start browning the meat and add the onion

In separate pan, add butter and melt. Then add flower and stir.

When flower and butter is well mixed, add 2 cups milk.

Add the meat and onion mix.

Season to taste. and heat.

Start browning your toast in a pan.

Pasta Carbonara

Pasta Carbonara is all about simplicity and flavor, marrying creamy, salty, and umami notes in one dish. This restaurant-quality Italian recipe is perfect for both a quick dinner and impressing guests. Ready in less than 30 minutes!

PREP TIME 10minutes mins

COOK TIME 20minutes 

TOTAL TIME 30minutes 



  • ½ pound spaghetti or rigatoni
  • ¼ pound bacon sliced
  • 3 egg yolks room temperature
  • ¼ cup Pecorino Romano grated
  • Cooking water from pasta
  • Salt and pepper to taste


  • Cook spaghetti according to the package directions. Reserve 2 cups of the cooking water and then drain the pasta.½ pound spaghetti
  • Heat a non-stick pan over medium heat and add the bacon. Cook for a few minutes, or until it’s soft and starts releasing fat.¼ pound bacon
  • In a small bowl, whisk the egg yolks, black pepper, and Pecorino until creamy. Add 1 tablespoon of the pasta water to make it easier, the mixture should be creamy.3 egg yolks,¼ cup Pecorino Romano,Cooking water from pasta
  • Add the cooked pasta to the large sauté pan with the bacon along with 2 to 3 tablespoons of the pasta cooking water. Cook everything together for 1 minute over high heat.
  • Turn the heat off and remove the pan from the stove. Add the egg yolk mixture and stir constantly for 30 seconds – this should be fast and non-stop. Add a bit more pasta water if needed to make it creamy.
  • Season with salt and pepper.Salt and pepper to taste


  • Cheese: While Pecorino Romano is traditional, you can also try Parmesan for a slightly different flavor profile. Some even like to mix both cheeses. I recommend grating the cheese on the finest side of your grater to make it melt perfectly into the sauce.
  • Pasta: Spaghetti or rigatoni are traditional and work best because they hold the sauce well, but you can use any pasta you like.
  • Avoid Cream: True Roman Carbonara doesn’t include cream; the creamy texture comes from the emulsion of egg yolks, cheese, and pasta water.
  • Protein: If you’re looking for a more authentic version, try pancetta or guancialeVegetarian bacon is also a great option to keep this meat-free.
  • Keep the Eggs from Scrambling: Make sure the pan isn’t too hot when adding your egg mixture to avoid scrambling the eggs. The heat should be off, and the pan should be removed from the hot burner so the residual heat can do the work.

Storage and Reheating Instructions

  • Refrigerate: Store any leftover Carbonara in an airtight container in the refrigerator as soon as it cools down. It’s best to eat it within one to two days.
  • Reheating Tips: When reheating, try to avoid the microwave as it can scramble the egg in the sauce. Instead, gently reheat on the stove over low heat, adding a splash of water or leftover pasta cooking water to help the sauce regain its creamy texture.
  • Add Fresh Cheese: Sprinkling some fresh grated cheese when reheating can also help revive the flavors and add a bit of moisture back into the dish.
  • Serve Immediately: Once reheated, serve the pasta immediately for best results.

Easy Chicken Pot Pie

Chicken Pot Pie is a classic comfort dish that’s all about cozy and hearty flavors. This version comes with juicy chicken, veggies, and a crispy puff pastry crust. It’s straightforward to make, whether you’re a kitchen pro or just starting out. This recipe is perfect for a filling and tasty meal.

PREP TIME 20minutes 

COOK TIME 20minutes 

TOTAL TIME 40minutes 

COURSE Main Course

CUISINE American

SERVINGS  people


  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 ½ cups heavy cream or half and half
  • 2 teaspoons thyme
  • Salt and pepper
  • 2 sheets puff pastry
  • Thyme springs


  • Bring a pot of water to a boil, add chicken breasts, and simmer until fully cooked through, about 30 minutes, then remove the chicken and shred it. Reserve the cooking broth.2 boneless skinless chicken breasts
  • Heat a non-stick skillet over medium-high heat. Add olive oil and butter, allowing them to melt together.1 tablespoon olive oil,1 tablespoon butter
  • Add the onion and whole garlic cloves. Sauté for 5-7 minutes until softened.1 onion,2 garlic cloves
  • Add the celery, carrots, and peas. Cook for a few more minutes.1 cup celery,1 cup carrots,1 cup frozen peas
  • Sprinkle in the flour and mix well to form a roux. Slowly whisk in the heavy cream until fully incorporated and smooth. Add the shredded chicken and stir it. Remove from heat and season with thyme, salt, and pepper. If needed, adjust the consistency by adding some of the reserved chicken broth.2 tablespoons all-purpose flour,1 cup chicken broth,1 ½ cups heavy cream,2 teaspoons thyme,Salt and pepper
  • Preheat the oven to 180ºC (355ºF). Grease a pie dish with cooking spray and line it with one sheet of pastry. Add the cooked chicken filling, then top with the remaining pastry sheet. Trim off any excess dough and crimp the edges to seal.2 sheets puff pastry
  • Make a small slit in the center of the pie top to allow steam to escape. Bake for 15-20 minutes, until the pastry is golden brown.
  • Remove from the oven and garnish with fresh thyme sprigs before serving.Thyme springs


  • Chicken: Feel free to substitute chicken breasts for chicken thighs, leftover turkey, or leftover rotisserie chicken (which will save some time too!).
  • Veggies: Swap in or add any veggies you love. Frozen veggies work great, too.
  • Thickening the filling: If your sauce feels too runny, just cook it a bit longer. Too thick? Add more broth.
  • Golden crust: Brush the top crust with an egg wash before baking for an extra golden finish.
  • Cool before cutting: Let it cool for a few minutes before slicing. It sets the filling and makes serving easier.
  • Seasoning: Don’t forget to taste your filling before it goes into the crust. Adjust seasoning if needed.
  • Make it ahead: You can prepare the filling in advance and store it in the fridge. Just assemble and bake when you’re ready.

Storage & Reheating Instructions

  • Cool it down: Make sure your pot pie is completely cool before you store it.
  • Refrigerate: Wrap your pot pie in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay good in the fridge for up to 3 days.
  • Freezing: You can freeze chicken pot pie, too. Wrap it well and it’ll last for a couple of months. Just thaw and reheat.
  • Reheating tips: When you’re ready to eat, reheat it in the oven at 350°F to keep the crust crispy. Microwaving works but might make the crust a bit soggy.

Easy Chicken Tamale Pie

If you’re in the mood for something hearty and comforting, this Chicken Tamale Pie is just the ticket. It blends the best parts of tamales with the cozy goodness of cornbread, all baked into one delicious casserole. It’s super easy to whip up, which makes it perfect for a weeknight dinner or a special gathering. Trust me, you’re going to want to add this one to your recipe rotation.

PREP TIME 10 minutes 

COOK TIME 50 minutes 

TOTAL TIME 1 hour 

SERVINGS 4 people


  • 1 8-ounce box of jiffy corn muffin mix
  • ½ cup sour cream
  • 1 egg
  • ½ cup corn kernels frozen or canned
  • 2 tablespoons butter melted
  • 1 large onion diced frozen or raw
  • 2 cloves garlic minced
  • 1 tablespoon taco seasoning
  • 2 cups cubed chicken cooked
  • ¾ cup enchilada sauce divided
  • 2 cups Colby jack cheese shredded


  • Preheat the oven to 400°F (200°C) and spray a 9-inch pie dish with nonstick cooking spray.
  • In a medium-sized bowl add the corn muffin mix, sour cream, egg, corn, and the melted butter and stir until everything is mixed together. Pour into the prepared dish and bake for 15 minutes or until golden.1 8-ounce box of jiffy corn muffin mix,½ cup sour cream,1 egg,½ cup corn kernels,2 tablespoons butter
  • In a medium-sized bowl add the onion, garlic, taco seasoning, chicken, and ½ cup of enchilada sauce and stir until mixed, set aside.1 large onion diced,2 cloves garlic,1 tablespoon taco seasoning,2 cups cubed chicken,¾ cup enchilada sauce
  • Once you take the dish out of the oven, using the end of a small round wooden spoon poke holes all over the cornbread.
  • Pour the remaining ¼ cup of enchilada sauce all over and spread to make sure it gets in the holes. Add the chicken mixture all over top and spread around as well. Top with the cheese and bake again for 20 minutes.2 cups Colby jack cheese
  • Top with extra sour cream and parsley. Once done, slice and serve.


  • Check the cornbread early: Oven temperatures can vary, so start checking your cornbread base around the 12-minute mark to prevent overbaking.
  • Customize your fillings: Feel free to add black beansgreen chiles, or even a scoop of cream-style corn to the chicken mixture for extra flavor and texture.
  • Spice it up: If you like things a little spicier, mix some chopped jalapeños into the chicken layer or use a hot enchilada sauce.
  • Cheese: While Colby jack cheese is great, it’s always fun to try other types like cheddar or Monterey Jack depending on what you have or prefer. Feel free to add extra cheese if desired!
  • Jiffy corn muffin mix: You can use another brand of corn muffin mix, or make your own with flour, cornmeal, sugar, baking powder, and salt.
  • Gluten-free: To make this gluten-free, use a gluten-free corn muffin mix and ensure all other ingredients are certified gluten-free, especially the taco seasoning and enchilada sauce.
  • Make ahead: You can prepare the cornbread and chicken mixtures a day ahead and simply assemble and bake when ready to serve, saving you time.

Storage and Reheating Instructions

  • Cool: Let the pie cool to room temperature before you pack it away.
  • Refrigerate: Place the leftovers in an airtight container and keep them in the fridge. They should stay fresh for up to three to four days.
  • Freeze: If you want to keep it longer, Chicken Tamale Pie freezes well. Just wrap individual portions tightly in plastic wrap and then foil. They’ll be good for a couple of months.
  • Reheating: When you’re ready to eat, you can reheat slices in the microwave, or use the oven. Just cover it with foil and heat at 350°F until warmed through.


Rice and Broccoli Casserole

Submitted by: Frieda S.


1 & 1/2 Cup instant Rice (uncooked)

1 8 oz. jar Cheese Wiz (8 oz. = 3/4 cup)

1/2 Cup chopped Onion

1/2 cup chopped Celery

1 Can Mushroom Soup

2/4 Stick Margarine


Mix rice, cheese and soup in large bowel.

Add thawed broccoli, celery and onion.

Blend in melted margarine.

Pour into buttered casserole

Bake at 350° for 40 minutes


Servers 6

Easy Fried Rice

  • Ingredients  
  • ▢3 cups cooked rice (White long grain rice- Day old and cold rice help to keep it from being mushy.)
  • ▢2 tablespoons sesame oil
  • ▢1 small white onion, chopped
  • ▢1 cup frozen peas and carrots, thawed
  • ▢2-3 tablespoons soy sauce more or less to taste
  • ▢2 eggs, lightly beaten
  • ▢2 tablespoons green onions, chopped, optional
  • Optional: 1 pound chicken cut into small pieces and pre-cook in vegetable oil and soy sauce to taste.


  • Preheat a large skillet or wok to medium heat. Add the sesame oil, onion, peas, and carrots. Cook until tender.
  • Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice to the veggie and egg mixture and optional chicken. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
  • Add chopped green onions if desired.

Serves 6-8


Note: a lot of bread recipes have you cook the bread covered and then removing the cover to brown the top. This is not possible over a fire of coals. So cook your bread to an internal temperature that is anywhere between 160 and 185ºF. Don’t go by sight!

Tips from COSTCO on baking:

  • Butter temperature is key to success of every bake
    • If recipe calls for creaming butter with sugar, butter needs to be at room temperature – no cooler, no warmer (when you press with finger lightly and it should leave a slight indent.
  • When cooking a pie, place it in cooler for 20-30 min just before baking.
  • To re-start a sourdough starter mixture, feed it with some whole grain rye flour to get it bubbling again.
  • To have tall biscuits, don’t pat the dough to thin. It will only rise about 50%
  • Measure by weight. Measuring by volume (Cup, tsp, tbsp) is not as accurate as you would think. use a digital scale.

Banana Muffins

This is labeled as a muffin, but without a oven and using a Dutch oven, the instructions make it look line a cake.


1 1/2 Cup All Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 Ripe Bananas mashed

3/4 Cup Sugar

1 Egg

1/3 Cup Butter


1. Preheat oven to 350 degree F.


2. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.

3. In a separate bowl, add mashed banana, sugar, egg, and butter.

4. Throw flour mixture into the bowl with wet ingredients. Fold to combine. Do not overmix.

6. Line oven with parchment paper, scoop in the mixture. Bake for 25-30 minutes or until the muffins/cake when gently tapped springs back. (you can also use the tooth pick test).


6 Servings

Buttermilk Biscuits


240g (2 cups) unbleached all=purpose flour

10g (2 1/2 tsp) baking powder

2g (1/2 tsp) salt

8g (2 tsp) granulated sugar

85g (6 tbsp) unsalted butter cold

177g (1/4 cup) buttermilk


Preheat oven to 425°F

line with parchment paper

In medium bowl, combine:


baking powder



Cut in butter, until unevenly crumbly

Add the buttermilk

Stir to make cohesive dough

While in bowl, fold over a few times to pick up any dry bits.

Turn out mixture onto very lightly floured surface and pat it to 3/4 in thick

Cut rounds or squares with a sharp knife. If using biscuit cutter, press down instead of twisting for flakiest biscuits.

Place biscuits 2in apart on parchment paper

  • Bake for 15-18 minutes, until golden brown

Makes six 3in. biscuits

Chocolate Chip Cranberry Bread


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup 2% milk
  • 6 tablespoons butter, melted
  • 1 cup fresh or frozen cranberries, halved
  • 1 cup miniature semisweet chocolate chips
  • streusel:
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 3/4 cup confectioners’ sugar
  • 2 to 3 tablespoons whole milk


  1. Preheat oven to 325°. Line bottom of a greased 9×5-in. loaf pan or Dutch oven with parchment; grease parchment.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.
  3. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.
  4. Cool for 5 minutes; loosen sides of bread from pan. Cool completely before removing from pan.
  5. For the glaze, mix confectioners’ sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.

French Style Country Bread



1 cup water 90°F- 100°F

1/2 teaspoon active dry or instant yeast

1 1/4 cups unbleached bread flour

1/4 cup wheat flour


all of the starter above

1 cup water 100°F – 115°F

3/4 teaspoon active dry yeast or 1/2 teaspoon instant yeast

1 tablespoon granulated sugar

3 3/4 to 4 cups unbleached flour

1 1/2 to 2 1/4 salt to taste (salt without iodine preferred)


In one large mixing bowl

To Make the Starter:

Stir all starter ingredients together, cover with plastic wrap and let stand for 2 – 16 hours ( longer the better the flavor).

To Make the Dough:

Stir down the starter with spoon

Add water, yeast, sugar, w 1/4 cups of the flour and the salt. stir lightly to make loose messy mass.

Let it rest for 15 minutes, stir again to make a bit smoother. This will make larger holes in your bread

Knead dough, adding up to 3/4 flour as necessary to make soft dough for 10 – 15 minutes

Place in greased bowl, cover with greased plastic wrap and let rise until almost doubled (1 – 2 hours)

Deflate dough gently, but don’t knock out all the air. This keeps the holes in the bread.

Form the bread into one or two round balls

Place on cornmeal-dusted parchment paper on a baking sheet, seam side down

Cover with greased plastic wrap and let rise 40% – 50% larger (45 – 90 minutes)

Preheat oven to 475°F

Slash the bread, Dust it lightly with flower, spritz with water

Place in oven, reducing heat to 425°F

Spritz every 2 minutes for first 15 min.

Bake for 25 – 30 minutes, until golden brown and internal temp is 190°F (smaller loaves will cook faster)

Cool on rack, store in lose paper wrapping

To freeze, after 2 days, wrap in plastic

No Knead Crusty Bread


  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour


  1. In a large bowl, dissolve yeast in warm water. Let sit for 3-5 min. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. You may need to add a few drops of water. Do not knead. Cover and let rise at room temperature 1-2 hours until dough doubles.
  2. Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1-2 hours.
  3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight. You can store this up to 5 days.
  4. Start to pre-heating Dutch oven to 450°.
  5. Using a large piece of parchment paper; dust with cornmeal or flour. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Dust top with remaining 1 tablespoon flour. Lift paper and dough and set in a bowl and Cover, let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
  6. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Lift dough with parchment paper and place in hot Dutch oven.
  7. If baking in oven, bake on lowest oven rack 25 minutes, then remove top and bake until top is golden brown, 10-20 minutes. go to step 9. Else go to step 8.
  8. Continue cooking another 20-30 min, checking every 5 minutes to see if done. Internal temperature is anywhere between 160 and 185ºF. Don’t go by sight!
  9. Remove paper and loaf to a wire rack to cool.

For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping. 

One-Bowl Chocolate Chip Bread


  • 3 large eggs, room temperature
  • 1 cup sugar
  • 2 cups sour cream
  • 3 cups self-rising flour
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350°.
  2. Beat eggs, sugar and sour cream until well blended.
  3. Gradually stir in flour. Fold in chocolate chips.
  4. Transfer to a greased 9×5-in. loaf pan or a Dutch oven lined with parchment paper.
  5. Bake until a toothpick comes out clean, 55-75 minutes. Cool in pan 2 minutes before removing to a wire rack.

Orange Pull Apart Bread


  • 1 package (8 ounces) cream cheese
  • 2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 4 teaspoons grated orange zest
  • 1/2 cup butter, melted


  1. Preheat oven to 375°.
  2. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
  3. In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. oven around the sides. A lined oven with parchment paper greased will also work.
  4. Bake until golden brown, 40-50 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Sandwich Bread


  • 1 cup hot water
  • 2 Tablespoons of sugar
  • 2 3/4 teaspoons active dry yeast (*this is 1/2 tsp more than a standard one-use packet — another reason to buy in it in bulk.  It seems to rise more consistently when I use this amount.)
  • 3 cups all-purpose flour OR bread flour (*tip: a friend mentioned once that the name-brand flours seem to make better breads and I have found this to be true, even with basic all-purpose flour.  There is not much cost difference, so try it and see if you have trouble with generic brands!)
  • 1/4 cup vegetable oil
  • 1 and 1/2 teaspoons salt


#1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir

Let sit for about 10 minutes, allowing the yeast to “bloom”.  See below.

#2.  Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook.

Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand.

I’m terrible at kneading and have definitely gotten my money’s worth out of my stand mixer.

(This brand will last for years if you’re looking for one.)

#3.  Continue mixing a few minutes until dough clings to the bread hook and doesn’t stick to the bowl.

#4.  Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel.

Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.

{Or, see the paragraph earlier in this post re: the three different methods you can use to make the dough rise (proof) more quickly}.

#5.  Punch down, shape into an oval loaf-like shape and turn the seams under.

Simply tuck the excess dough underneath the bottom of the loaf without using water to pinch the seams and it works just fine!

#6.  In a greased loaf pan, let dough rise a second time until almost doubled – approximately one hour.

I lightly cover the pan with plastic wrap for this step.

I prefer metal baking pans over glass if you have a choice.

The bread just seems to bake more evenly.   See below.

#7.  Bake approximately 25 minutes at 350 degrees, or until internal temperature reaches around 190 degrees F.

Cinnamon Apple Strudel Bread

Cooking Cinnamon Apple Strudel Bread in a Dutch oven over hot coals can yield a delightful, rustic loaf. Here’s how you can adapt the recipe for this cooking method:


For the bread:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups diced apples (about 2 medium apples, peeled and cored)

For the cinnamon swirl:

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter, diced


  1. Prepare your Coals: You want to bring your Dutch oven to about 350°F. If you’re using charcoal briquettes, you’ll need about 25. Arrange a few coals underneath the oven (around 8), and the rest (17) on top of the lid.
  2. Prepare the Bread Batter: In a bowl, cream the butter and sugar together until light and fluffy. Add the buttermilk, vanilla extract, and eggs, then mix until well combined. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture and mix until just combined. Fold in the diced apples.
  3. Prepare the Cinnamon Swirl: Mix the sugar and cinnamon together in a small bowl.
  4. Prepare the Streusel Topping: In another bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.
  5. Layer in the Dutch Oven: Pour half of the bread batter into the greased Dutch oven(or lined with parchment paper), then sprinkle with the cinnamon sugar. Pour the remaining batter over the cinnamon sugar, then sprinkle the streusel topping on top.
  6. Bake the Bread: Place the lid on your Dutch oven and bake for 60-75 minutes, until a toothpick inserted into the center of the bread comes out clean. You may need to rotate the Dutch oven or lid occasionally for even baking.
  7. Cool and Serve: Carefully remove the Dutch oven from the coals (it will be very hot!). Let the bread cool for a bit before slicing and serving.


Blueberry Buttermilk Pancakes

Submitted by: Food Network


2 Cups all-purpose flour

1/4 Cup sugar

1 1/4 Teaspoons baking power

1/2 Teaspoon baking soda

1/2 Teaspoon salt

2 Eggs

2 Cups buttermilk

1/4 Cup melted unsalted butter, plus some for frying

1 Cup blueberries, fresh or frozen

Serving suggestion: Whipped cream and maple syrup


In a large bowl sift together the flour, sugar, baking powder, baking soda and salt

Beat the eggs with the buttermilk and melted butter.

Combine the dry and wet ingredients (not berries) into a lumpy batter, being carful not to over mix. (see Cooks Note)

Heat some some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

Cooks Note: Overmixed batter will result in flat, heavy pancakes.


4 to 6 servings

French Toast


The Bread: Fresh, Stale, or Oven-Dried?

French toast is all about using up old, stale bread—the French don’t call it pain perdu (“lost bread”) for nothing. French Toast taste best when made not with stale bread, but oven-dried bread. There’s something about oven drying that dehydrates the bread while preserving its fresh taste. Plus, it tends to deliver the best textures: super crisp and toasty on the outside, yielding (but not mushy) within.

The ideal state of the bread depended heavily on the type of bread being used. Basic soft, white sandwich bread was best oven-dried. When fresh, the overly moist slices fell apart easily after soaking and had a wet, pulpy center when cooked. Stale held up better, but the oven-dried version performed the best, retaining its shape while soaking up plenty of batter, cooking up moist, but not soggy.

Crusty artisan loaves, however, were best either fresh or just slightly stale or toasted—fully stale or oven-dried and they had a hard time soaking up the liquid even after several minutes, with crust that remained way too hard and chewy. To get good results with really stale, crusty bread, I’d suggest trimming the crust or soaking it overnight.

  • 6 large eggs
  • 4 tablespoons sugar, plus more for sprinkling
  • Pinch kosher salt
  • Pinch ground cinnamon
  • Pinch freshly grated nutmeg
  • 1/4 teaspoon vanilla extract (almond extract is a nice alternative)
  • 2 cups whole milk
  • 4 tablespoons unsalted butter for the pan, plus more for serving
  • Eight (1/2-inch thick) slices white bread
  • Maple syrup, granulated sugar, powder sugar, butter, peanut butter for serving


  • In a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until thoroughly combined.
  • Add milk and whisk to blend.
  • Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes.
  • Soak 2 slices of bread in egg bath, turning, until saturated.
  • Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes.
  • Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer.
  • Serve French toast with pats of butter, maple syrup, granulated sugar, and/or powder sugar.
  • Servings: 8 slices

Surprise Surprise

This is reserved for your recipe, please submit a recipe by taking the button at bottom of page.

Pancakes from scratch


  • 2 cups flour
  • 3 tablespoons sugar (2 if you don’t like it sweet or you use vanilla)
  • 12 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs, beat them separately before adding to mixture
  • 14 cup butter, melted (1/8 of a pound) Unsalted
  • 34 cups milk
  • 2 teaspoons vanilla extract,  (Optional) reduce if sensitive to vanilla: Adds a soft, sweet flavor. I always add a splash of vanilla to pancake batter (even when someone tells me not to).
  • 1. Mix the dry items first.
  • 2. Combine the pre-mixed eggs and melted butter to the milk and slowly stir into the flour mixture.
  • 3. Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle or pan.

-Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.

-Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).

-Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.

-After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.

  • These will be high, but light and fluffy — .
  • But if they dont-
  • Overstirring makes them tough. You want to do the minimum of mixing.
  • Your baking powder may be stale.


Apple Sauce Cake with Chocolate Icing

Submitted by: Tonja G


10 ” oven

Parchment Paper

Sift together:

2 cups Flower

2 Tablespoons of Baking Soda

1/2 Teaspoon Cloves

1 Tablespoon Cornstarch

1 Teaspoon Salt

1 Cup Sugar

3 Heaping Tablespoons of Ghirardelli Instant Chocolate

3/4 Cup Oil

1/2 Cup Raisins (Plump)

1/2 Cup Chopped Nuts

I Can apple sauce or 2 Cups home made


Sift together dry ingredients.

Stir in remaining ingredients.

Pore into lined oven

Bake at 350° for 45 minutes.


1 oz. Unsweetened Chocolate

1 Tablespoon butter

1 Cup Confectioners Sugar (Powered Sugar)

2 Tablespoons hot water


Melt Chocolate and Butter at low heat.

Stir in sugar and water.

Beat until Smooth.

Final Preparation:

After Cake has cooled, cover with icing.

Blender Coconut Pie

  • Submitted by:
  • Ingredients:
  • 10 inch oven
  • 1/2 Cup Bisquick (or one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
  • 1/2 Cup Sugar
  • 4 Eggs
  • 2 Cup Milk
  • 1/2 Cup Buttermilk
  • 1 Cup Coconut, flaked
  • 1 teaspoon Vanilla
  • 1/4 Cup butter, softened
  • 1/2 Tablespoon salt
  • Preparation:
  • Whirl all ingredients in blender at high speed 2 minutes
  • Pour into greased and floured 9″ pie pan (or cast iron aluminum liner)
  • Place 4-5 pennies under pan to allow for heat to circulate, place in oven
  • Bake 350° for 30 minutes, reduce to 300° for 20 min
  • serve with whip cream
  • Yields:
  • 6 – 8 slices

Easy Peach Cobbler


1 large Can of Peaches – drained or fresh if you prefer

1 stick butter melted

1/2 cup brown sugar

1/2 teaspoon nutmeg

1 cup all purpose flour

1 cup milk

1 cup sugar

1 teaspoon vanilla

Optional: Vanilla Ice Cream


Use 10″ skillet

  • Pre heat the oven to 350 degrees.
  • Lay out the peaches evenly at the bottom of the pan. Pour the melted butter over the peaches.
  • Sprinkle the brown sugar on top of the peaches.
  • In a separate bowl, mix together the flour, sugar, milk and vanilla.
  • Pour that batter over the peaches.
  • Bake at 350 degrees for about 45 minutes or until the top has cooked completely.
  • Top with vanilla ice cream if you desire.


8 Servings

Depression Raisin Pie

Submitted by:

Tonja’s Aunt Lucille


1 Cup Orange Juice

1 Cup Water

2 Cups Raisins

1 1/2 Cups Sugar

4 Tablespoons flour

3 Tablespoons Lemon Juice

1/8 teaspoon Salt

Pastry 9″ 2 Crust pie


Bring to boil Orange Juice and Water.

Remove from heat and stir in Raisins.

Let stand 2 hours.

Add Sugar, Flour, Lemon Juice and Salt.

Cook over low heat about 10 minutes stirring frequently or until thickened.

Put into prepared crust, top with lattice crust.

Bake at 425° for 10 minutes.

Lower to 350°, bake 25-35 minutes longer


6-8 servings

Rum Cake (A Holiday treat)


1 cup chopped pecans or walnuts

1 1/2 pkg yellow cake mix

1 3-3/4 oz pkg Jell-O Vanilla instant pudding/pie mix

4 eggs

1.2 cup cold water

1/2 cup oil

1/2 cup dark rum (80 proof)


1/4 lb butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark run (80 proof)

Pre-heat oven to 325’F.

Grease and flour 10″ Tube or 12 cup bunt pan.

Sprinkle nuts over bottom of pan.

Mix all ingredients together.

Pour over nuts

Bake 1 hour


invert on serving tray

prick top (puncture holes in top with toothpick)

Make Glaze:

Melt butter in saucepan.

Stir in water and sugar

Boil 5 min, stirring constantly

remove from heat

stir in rum

Pour Glaze over top of cake


Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powder sugar.

(this cake ships well, my Grandmother sent me a few to me while I was overseas in the army.)

Simple Shortcake

Short Cake
1 1/2 cups all-purpose flour
2/3 cups sugar
2 tsp. baking power
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla

3 cups assorted fresh berries

Whipped Cream:
2 cups heavy cream,
1/4 cup powdered sugar,
1 tsp vanilla and a
dash of salt 

Preheat oven 350 F
Grease & lightly flower 8: square or round cake pan
In medium bowl, combine flour, sugar and baking powder
Add milk, butter, egg, and vanilla
Beat with a mixer on low until combined
Spread Batter in pan
Bake about 30 min or until toothpick comes out clean
Cool in pan on wire rack 10 min.
Loosen sides and dump onto plate
Cool 30+ minWhipped Cream:
BEAT ingredients in a chilled mixing bowl until peaks appear
TIP: Sprinkle a little sugar on fresh whole or sliced berries and let stand at room temperature for a bit so they release some juice.

Title of Recipe:
Simple Shortcake
Short Cake
1 1/2 cups all-purpose flour
2/3 cups sugar
2 tsp. baking power
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
3 cups assorted fresh berries

Whipped Cream
2 cups heavy cream,
1/4 cup powdered sugar,
1 tsp vanilla and a
dash of salt

Preheat oven 350 F
Grease & lightly flower 8: square or round cake pan
In medium bowl, combine flour, sugar and baking powder
Add milk, butter, egg, and vanilla
Beat with a mixer on low until combined
Spread Batter in pan
Bake about 30 min or until toothpick comes out clean
Cool in pan on wire rack 10 min.
Loosen sides and dump onto plate
Cool 30+ min

Whipped Cream:
BEAT ingredients in a chilled mixing bowl until peaks appear
TIP: Sprinkle a little sugar on fresh whole or sliced berries and let stand at room temperature for a bit so they release some juice.


Give Credit To:
Magnolia Journal

Skillet Apple Fritter Cake



Skillet Apple Fritter Cake ~ Successful Homemakers


Use a 10″ or 12″ Cast iron skillet


  • 4 heaping cups sliced apples (I use a full quart of home-canned apples)
  • 1/2 cup water (if using fresh apples, omit if using home-canned apples)
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 tablespoons cornstarch
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon


  • 1/3 cup butter
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup Greek yogurt
  • 1/4 cup buttermilk
  • 1/3 cup butter


  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 5 tablespoons milk


  1. Preheat oven to 350*F
  2. Make the filling:
  3. Combine apples, sugar, water, cinnamon, and cornstarch in a large cast-iron skillet. Cook over low heat for 5 minutes or so, stirring constantly until the sauce is thickened. (If not using home-canned apples, check to be sure apples are softened, also add a few Tablespoons of water)
  4. Set aside to cool.
  5. In a small bowl, mix the brown sugar and cinnamon together.
  6. Make the cake:
  7. Cream butter and sugar until light and fluffy. Mix in applesauce and vanilla. Add eggs, one at a time, beating well after each addition.
  8. Stir the dry ingredients together in a separate bowl. Add the dry ingredients to the batter, alternating with Greek yogurt. Mix in buttermilk. Beat until just combined.
  9. Heat large cast-iron skillet over low heat. Melt 1/3 cup butter in the pan. Spoon in half of the cake batter, spreading to edges, without stirring in the melted butter. Spread apple mixture over batter. Sprinkle half of the brown sugar cinnamon over apples. Top with remaining cake batter. Sprinkle remaining brown sugar cinnamon on top.
  10. Bake 45-55 minutes until a toothpick inserted into the center of the cake comes out clean.
  11. While the cake is baking, combine all of the glaze ingredients in a small bowl.
  12. Once the cake is cooked through, and while still hot, spread glaze over the top. Let cool 15 minutes or so before eating.
  13. Serve with vanilla ice cream or whipped cream.

Yields: 12 SERVINGS

Wacky Cake


  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup canola oil
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons vanilla extract
  • 1 cup water
  • ⅓ cup butter
  • ¼ cup whole milk
  • 3 tablespoons unsweetened cocoa
  • 2 ¾ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup pecans chopped (optional)


  1. Preheat oven to 350°F. Sift flour, sugar, cocoa, baking soda, and salt into an ungreased 8- x 8-inch baking pan; spread mixture evenly in pan. Make 1 large well and 2 small wells in mixture in pan. Carefully pour oil into the large well, vinegar into 1 small well, and vanilla into remaining small well. Pour 1 cup water evenly over entire mixture in pan. Stir everything together using a fork until combined.
  2. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Transfer to a wire rack.
  3. Pour frosting over warm cake. Sprinkle with chopped pecans.

Frosting Directions

  1. Cook butter, milk, and cocoa in a small saucepan over medium-low, stirring often, until mixture comes to a simmer. Remove from heat; gradually whisk in powdered sugar and vanilla until completely smooth. 


Cranberry Banger Punch


12 Ounce , thawed (1 Can) Frozen orange juice concentrate

24 Ounce (2 Juice Cans) Water

1/2 Cup (8 tbs) Orange liqueur

8 Cup (128 tbs) , chilled Cranberry juice cocktail

750 Milliliter (1 Fifth) Vodka

32 Ounce , chilled (2 Bottles Of 16 Ounce  Lemon lime soda

Advanced Prep:

Combine orange juice concentrate, water, and orange liqueur.

Pour into ice cube trays; freeze.


To serve, combine cranberry juice cocktail and vodka in large punch bowl.

Slowly pour chilled lemon-lime beverage down side of bowl; stir.

Float orange juice ice cubes atop punch.


This is a powerful drink – warn anyone who drinks a cup!

Strawberry Daiquiri

Submitted by: Charles G


3 Cups Sliced Strawberries

1 1/2 Cups Light Rum

1/2 cup Strawberry Liqueur

12 Large Ice Cubes

Whole Strawberries, for garnish


Combine in blender, whirl until ice is finely crushed.

Spoon into champagne glasses

Add Strawberry garnish

Short straw makes for easy sipping


6 servings

Submitted by: