International Dutch Oven Society Chapter – Richmond, VA

Iron Chef

4 hot dog buns, cut in 1-inch pieces (about 4 cups)
4 eggs
1 14 oz. can sweetened condensed milk
3/4 cup milk
1 tsp vanilla
1/4 tsp ground nutmeg
1 cup miniature marshmallows
3/4 cup semisweet chocolate chips
5 graham crackers, coarsely crushed (about 1/2 cup)
2 Tblsp milk

Prepare hot dog pieces by leaving uncovered for several hours to dry and crisp or by baking in 325 degree oven for 7 minutes.
Lightly oil or spray 10 inch dutch oven; line with parchment paper for easier cleanup.
In medium bowl lightly beat eggs.
Stir in sweetened condensed milk, 3/4 cup milk, vanilla and nutmeg; set aside.
Place bun pieces in prepared dutch oven.
Sprinkle with 1/2 cup each of the marshmallows and chocolate chips.
Evenly pour milk mixture over all.
Let stand 5 minutes.
Sprinkle with crushed graham crackers.
Bake at 325 degrees for 30-35 minutes.
Sprinkle with 1/4 cup of the remaining marshmallows.
Bake 5 minutes more or until knife inserted in center comes out clean.
In small saucepan heat and whisk remaining 1/4 cup of marshmallows, remaining 1/4 cup of chocolate chips and 2 Tblsp milk over low heat until melted and smooth.
Drizzle over bread pudding.
Cool 20 minutes before serving.
Serve warm, makes 9 servings.

Want to expand your cooking skills? Try cooking a pineapple upside down cake or salsa chicken or whatever you want when you go camping!!!!! Come learn how to cook in a dutch oven and expand your menu!!!!! Pocahontas State Park and Old Dominion Iron Chefs will be teaching a Dutch Oven Cooking 101 class on Oct 19, 11 am to 3 pm at Shelter 4. We will introduce you to cast iron basics, how to clean & maintain, and how to control the heat.  The class will be broken into groups and each group will cook a dish and then we will enjoy all the dishes at the end. The cost is $18.00/person the fee covers all food, materials, recipes, and supplies. Children ages 10 and up are welcome. We will have the class rain or shine. The RV campground is open if you want to camp. To sign up please email If you have food allergies please let us know in the email. Space is limited so registration must be made prior to the event. Once you send an email for registration you will be directed to the online payment site. Also a release form will need to be signed at the class. See you at the class.







Brown sugar to sprinkle over top


Mix everything together and put into a 12 inch dutch oven. Sprinkle brown sugar over top and bake for 50-60 mins at 350 F


12 eggs

2 cups of milk

½ teaspoon of vanilla

1 tablespoon ground cinnamon

1 loaf French or Italian bread, sliced

½ pound butter (2 sticks)

2 ½ cups of brown sugar, tightly packed

3 (16 oz) can peaches, drained and quartered



  1. Preheat oven for 15 minutes using 21 coals on top and 11 briquettes under the oven.
  2. While oven is warming, beat eggs, milk, vanilla, and cinnamon in a medium-size bowl.
  3. Place bread slices into egg mixture to soak.
  4. Move oven away from the bottom coals and remove the lid.
  5. Melt butter in heated oven. Blend brown sugar into the melted butter.
  6. Once sugar-butter turns light brown, place drained peaches into the caramel.
  7. Spread egg soaked bread on top of peaches.
  8. Return lid to oven and place back over coals.
  9. Bake for 35-45 minutes, refreshing coals if required. Occasionally check bread mixture to ensure that the edges don’t burn.

Serves: 10-12   14” dutch oven for this dish.



1- lb ground beef
1- 15oz can pintos beans, rinsed and drained
1- 15oz can golden hominy, rinsed and drained
1- 14 1/2oz can diced tomatoes (can be plain or for more spice green chile peppers) undrained
1- 11oz can condensed Nacho cheese soup
1- cup water
1- 1 1/4oz envelope taco seasoning mix
corn chips (optional)
Sour Cream (optional)

1. In a 10 inch dutch oven cook ground beef until brown and drain off fat.
2. Stir in beans, hominy, undrained tomatoes, nacho cheese soup, water, and taco seasoning. Bring to boiling, stir often:

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