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.
This was made for the demo at Pocahontas State Park its a Chocoalate Pineapple upside down cake. here is the recipe:
12 oz pineapple rings
1 box chocolate cake mix
ingrediants on cake mix as needed(eggs, oil, water, etc)
1 jar marichi…no cherries
1/4 cup brown sugar
4 TBLS butter
put butter in and melt once melted place brown sugar then place pineapple rings in a layer on the bottom. place cherries in the holes and between the rings as desired. mix all cake ingrediants and pour cake mix over fruit. spread 10 bricks of charcoal under dutch oven and the remainder on top spaced evenly. check in 10 min with a knife or clean stick. if cake mix sticks, cover for 5 min and repeat check as nessisary.
1 1/2 lb lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
2 1/4 C cottage or ricotta cheese
1/4 C grated Parmesan cheese
13 lasagna noodles
1 1/2 tsp oregano
3/4 C hot water
Preheat DO. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add spaghetti sauce (I used Prego) to beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve some for topping), eggs and oregano and mix well.
Layer in DO as follows:
4 noodles broken
1/3 meat mixture
1/2 cheese mixture
5 noodles broken
1/2 remaining meat mixture
remaining cheese mixture
remaining broken noodles
remaining meat mixture
remaining mozzarella sprinkled
Pour hot water around the edges of the DO. Cover and bake for one hour. Check frequently.
Hint: 12 briquettes on top, 12 on bottom. I added more on top during the last 10 minutes to brown the top layer of mozzarella.
Thanks to Judy and Diane 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!!!!