CORN CAKES IN SKILLET

Corn Cakes

1 can corn nibs & 1 can cream corn

2 eggs

1 ½ cups grated cheddar

½ tsp smoked paprika

1 tsp salt

1 ½ cups flour

1 tsp baking powder

½ cup milk

Combine corn, eggs, cheddar smoked paprika, and salt and mix. Sift flour and baking powder and mix with corn mixture. Slowly stir in milk until batter is not too thick and drops off spoon easily. Heat oil in large frying pan, and fry by spoonfuls until bubbles appear. Flip and repeat. Drain on paper towels and serve warm.

CHEDDAR BACON RANCH PULLS

Cheddar Bacon Ranch Pulls (a.k.a. Crack Bread)

1 unsliced loaf of (round is preferable) bread

8-12 oz cheddar cheese, thinly sliced

3 oz bag Oscar Mayer Real Bacon bits

1/2 cup butter, melted

1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place in dutch oven. Bake in dutch oven at 350 degrees (use oven size plus three coals on top and minus three coals on bottom) for ~15 minutes. Unwrap top. Bake for an additional 10 minutes, or until the cheese is melted.

MOUNTAIN MAN BREAKFAST

Mountain Man Breakfast

1 lb Sausage

1 bag frozen hash brown potatoes

2 medium yellow onions; diced

12 eggs; beaten

1 1/2 cups fresh mushrooms; sliced

salt and pepper to taste

1 green bell pepper; diced

3 cups grated Cheddar cheese

3 cloves garlic; minced

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover the top with cheese and replace lid. Let stand until cheese is melted. Serve topped with picante sauce.

OMLETTE IN A BAG

Ingredients

2 eggs 1 quart sized ziploc freezer bag cheese ham (or bacon bits) onions (or other veggies you like in omlettes)

Directions

Start water boiling in a pot.
Put two eggs in the Quart sized bag.

Insert other Ingredients.

Close bag tightly and shake the ingredients together.
When the water boils, Put the omelette in the water for 13 minutes.

BREAKFAST PIZZA

12 inch Dutch Oven

1 pound Italian sausage

5 cups frozen hash brown potatoes

1 medium onion chopped

1/3 cup chopped green bell peppers

1/3 cup chopped orange bell peppers

1/3 cup chopped red bell peppers

Salt and pepper to taste

½ cup sliced mushrooms

6 eggs

1 medium tomato, thinly sliced

1 cup (4 ounces) shredded cheddar cheese

Sour cream and salsa, optional

In D.O. cook sausage until no longer pink. Add potatoes, onions and peppers, salt and pepper. Cook over medium heat until the potatoes are brown, about 18-20 minutes. Stir in mushrooms. Beat eggs, pour over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. Garnish with a square of green and orange peppers on each tomato. Cover and cook for 10-15 minutes or until eggs are completely set. DO NOT STIR.

Serve with sour cream and salsa if desired.

LASAGNA WITH MEAT SAUCE

Lasagna (Recipe feeds 8 – 10 easily)

1-1/2 lb. lean ground beef

23 oz spaghetti sauce

9 oz shredded mozzarella cheese

3 eggs

2-1/4 cup cottage or ricotta cheese

1/4 cup grated Parmesan cheese

13 lasagna noodles

1-1/2 tsp oregano

1 1/4 cup hot water

Preheat the Dutch oven and brown the ground beef. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Now create lasagna layers in the Dutch oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles.

Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

This recipe works well with charcoal (12 briquettes on bottom and 12 on top).

APRICOT-BRAISED PORK LOIN

Apricot-braised Pork Loin

1 tb Vegetable oil

2 lb Boneless pork loin roast

1 1/2 c Chopped onions

1/2 c Chopped carrot

1 Clove garlic; minced

2 cn Apricot nectar; (12 oz. each)

1 ts Dry mustard

1 ts Salt

Watercress

Heat oil in Dutch oven over medium-high heat. Add pork and brown on all sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender. Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil. Cover and bake 1 1/2 hours in preheated 375 degrees oven until meat thermometer inserted in thickest part reads 170 degrees. Remove pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce; garnish with watercress. Serves 6.

MISSISSIPPI MUD PIE

1 yellow cake mix; prepared as directed

Mud

1/2 cup cocoa powder

2 cups brown sugar

1 cup hot water

2 tsp. vanilla

1 tsp. cinnamon

Topping

10 oz. bag semi-sweet chocolate chips

3/4 cup chopped pecans

Powdered sugar

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done. Dust top of cake with powdered sugar just before service.