Made this for Breakfast a while back. A nice filling breakfast.
12 inch dutch oven and skillet
2 tubes of biscuits (the small ones with 8 per tube)
1 lb sausage
2 packages of country gravy mix (2 cups per package)
– Fry the sausage & set aside
– Scramble the eggs & set aside
– Bake the biscuits in the 12″ oven
– Mix up the gravy while the biscuits are baking
– Layer the sausage, scrambled eggs, and gravy over the biscuits
– Heat until piping hot and serve
Went camping with other members of Old Dominion Iron Chefs and made this for breakfast. It did not last long!!! Enjoy.
Pizza dough ( i used thick dough)
1/4 cup milk
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
breakfast sausage( i used a mild)
add veggies or other meats
Lightly oil or spray a 12 inch dutch oven; line with parchment paper.
Pat or roll dough into bottom of oven to 1/4 inch thickness, raise dough slightly around edge of oven to form rim. Make little indentations with your fingertips in the dough,
Beat the eggs with the milk, pour over the center of the crust. Use spoon or pastry brush to evenly disperse the egg.
Evenly cover the egg and Scatter the sausage. Add salt and pepper.
Cover with cheeses; top with crumbled bacon.
Bake at 450 degrees for 15-20 minutes or until eggs are set and crust has browned.
Went camping with other memebers of Old Dominion Iron Chefs and made this for our dessert!!!!! Enjoy!!
1 YELLOW CAKE MIX
1 SMALL PKG OF VANILLA INSTANT PUDDING
3 LARGE BANANAS RIPE (MASHED)
1 CUP OF WATER
1/4 CUP OF OIL
MIX ALL TOGETHER AND BAKE AT 350 FOR 45-60 MIN. IN A 12″ DO
You can add nuts and have a can of reddi-whip to go on top.
1 package vanilla instant pudding (any flavor will do)
2 cups milk
1/2 cup sugar
1/4 cup of egg substitute (can be omitted)
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk
Chill a 12″ D.O. in an ice chest.
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.
Pour mixture into a dry and very cool 12″ D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in a 16″ bowl or bucket.
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid. (no deeper than the lip)
Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.(could be longer due to outside temps)
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken
thanks to fogcrawler on camp-cook.com for the recipe!!!!!!!!
The Old Dominion Iron Chefs and Bass Pro Shops of Ashland, Virginia would like to announce the 1st Annual Virginia Dutch Oven Cook-Off sanctioned by The International Dutch Oven Society.
It will have two divisions: an adult 3 pot division and a kids/scout 1 to 2 pot division. The winner of the adult 3 pot cook-off qualifies for the national cook-off in Utah for 2014.
The cook-off will be held on May 18, 2013 at the Ashland Virginia Bass Pro Shop. The adult cooks should be there at 9 AM with cooking starting at 10:30. The kids/scout division will start cooking at 11 am. The Award Ceremony will be at 3 pm. Prizes will be awarded to the top 3 in both divisions.
Come on out cook and have fun.
Thank you, we hope to see you in May!!!!