Dutch Oven Meatloaf

Meatloaf Ingredients:
1 lb. Ground Beef
1 Egg (slightly beaten)
3/4 c. Quick Cooking Oatmeal
1 tbsp. Dried Minced Onion


Sauce Ingredients:
15-16 oz. Tomato Sauce (1 medium can)
1/2 cup Brown Sugar
4 tsp. Prepared Mustard
3 slices raw Bacon


Steps:
Place ground beef and oatmeal in a bowl and mix together until all oatmeal is incorporated.
Add onion and mix again. Set aside for at least 5 minutes. Meanwhile: In a separate bowl, mix tomato sauce, brown sugar and mustard until color is even. (If preparing ahead, store meat mixture and sauce separately until ready to cook.)


Break egg and pour over ground beef and mix together. Add half of sauce to meat and mix thoroughly. (This meatloaf is soft and juicy when unbaked, but firms up when cooked.)


Form meat into loaf about one inch smaller all directions than dish to be cooked in. Place loaf in center of dutch oven liner pan. Pour about a third of the remaining sauce over the meat. Place bacon strips over the sauce. Cover with remaining sauce. (Note: The sauce should coat the loaf, with the extra sauce settling to the bottom of the pan.)


Assemble dutch oven as shown in diagram above. Place coals both on top and bottom of oven. Start with about 8 to 10 coals under the oven and about 15 to 20 on the top of the oven. (If cooking indoors, merely place liner pan in oven.)
Bake in dutch oven for one hour at 350F. If making multiple recipes, increase cooking time. The best way to tell when the loaf is finished is by texture and temperature, as the meat will retain a slight red tinge from the sauce even when cooked. Please check temperature in the middle with a thermometer


Note: One recipe supposedly makes 4-6 servings. However, I recommend making two recipes at a time to allow leftovers for sandwiches. Two recipes make enough to feed 3-4 people 2 meals each.

Homemade Cucumber-Buttermilk Dressing

Yields: 1/4 cups


1 cup of buttermilk
1/4 cup of grated cucumber
2 Tablespoons of minced green onions (white and green parts)
1 Tablespoon of Dijon-style mustard
2 Teaspoons of minced fresh parsley
2 Teaspoons of lemon juice
1/4 Teaspoon of dried dill
1/4 Teaspoon of freshly ground black pepper


Combine all ingredients into a small bowl with a tight lid. Stir or shake well. Refrigerate.

Foil Wrap Cobbler

Pie filling (Any choice)
White or yellow cake mix
Pats of butter or margarine


This is a beginner recipe that adapts the time-honored dump cake to foil.


Place several tablespoons of pie filling on the foil, then top with cake mix and pats of butter. Fold the ingredients into the foil and place on the grill. Cook about 10 to 12 minutes on one side, then flip and cook another 5 to 10 minutes.  Simple,easy and fun!

Cracklin Cornbread

2 cups cornmeal
1/2 cup flour 
1/2 tsp. baking powder
2 tbsp. sugar 
1 tsp. salt
1 tsp. soda
2 c. buttermilk
1 egg, beaten
2 c. cracklins


Sift together meal, flour, baking powder, sugar, salt, & soda.  Add buttermilk & egg.  Mix well.  Add cracklins. Pour mixture into greased hot iron skillet and bake at 400° to 425° for about 30 minutes or until browned.

Corn Casserole

1 17 oz can whole kernel corn
1 2 oz jar pimentos, chopped

1 cup shredded cheese

1 medium size green bell pepper
2 eggs, slightly beaten
1/2 cup milk2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp margarine, melted
1 tsp salt


Combine all ingredients.
Mix well and pour into a greased 1-1/2 quart casserole dish.
Bake in 350 F. oven for 45 to 50 minutes.

Baked Bananas

Bananas
Mini-marshmallows
Chocolate chips
Peanuts
Reese Pieces


Equipment
Tin foil
Tongs
Knife


Instructions


With a knife, cut a 3/4 inch "V" shaped channel into the top (inner part of curve) of the banana and remove flesh.
Place mini-marshmallos, nuts, chocolate chips, or what have you in the banana.
Replace slice of flesh, so that banana is stuffed. Wrap with tin foil and place in coals of campfire. Banana will lay on its "side", roast each side five minutes. 
Remove with tongs. Slice through tin foil on "top" of banana, and peel foil back. Enjoy..



Nutritional Information  


Amount Per Serving  Calories: 253 | Total Fat: 13.5g | Cholesterol: 0mg

EASY CRAWFISH PIE

1/2 bag of Season Blend (Pict Sweet brand)
1/2 c. green onions, chopped
1/2 c. butter
1 c. whipping cream
1/2 c. bread crumbs
6-8 cloves of garlic or garlic powder to taste
1 lb. craw fish tails w/fat
1 egg
4 pie shells
salt & pepper to taste


Sautee Season Blend and garlic in butter. Add crawfish, salt, pepper and whipping cream. Cook over medium heat 15 minutes.
Remove from heat, add egg and bread crumbs. Pour into pie shells, cover with remaining shells.


Bake at 350 for 30 minutes.

CINNAMON APPLE RINGS

24 whole cloves

3 med. cooking apples, unpeeled and cut into 1/2 inch rings

2 c. water

1 c. red cinnamon candies

1/2 c. sugar

Stick cloves into apple rings. Combine water and candies in a large skillet; bring to a boil, stirring until candies dissolve. Add apple rings; reduce heat and simmer 5 minutes, turning several times.

Remove apple rings from skillet. Add sugar to skillet and bring to a boil for 3 minutes. Pour syrup over apple rings, turning to glaze both sides. Cool slightly. Remove cloves before eating.

Easy Potato Soup

Potatoes
Onion
Salt
Pepper
Butter
Milk (can use powder milk)
Garlic Salt (optional) 




Peel and dice potatoes


Dice onion then boil potatoes and onion together until potatoes are fork tender


Drain half of water and replace with milk


Add butter, salt,pepper and a pinch of garlic salt to taste


Cook until hot.  Soup is done and add crackers.


This is great on a camping trip, or surivialist situation.

Applebee's Perfect Margarita

Ingredients


1 1/4 oz. Cuervo 1800 Reposado tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1 oz. sweetened lime juice
3 oz. sweet & sour mix


Instructions


Shake all ingredients over ice.
Strain into an ice-filled glass.

Homemade Medium Hot Chili Powder

5 Tbs ground New Mexico Chili's

2 Tbs paprika

2 Tbs ground cumin

2 Tbs garlic powder

2 Tbs onion powder

1 tsp Mexican oregano

1/4 to 3/4 tsp cayenne pepper (to taste)

Mix well. Make 3/4 cup.

For milder chili powder use 1/4 tsp cayenne pepper.

For medium hot chili powder use 3/4 tsp cayenne pepper.

Chili's Boneless Buffalo Wings

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

6 cups vegetable oil

1/4 cup Frank's Louisiana Hot Sauce or Crystal

1 tablespoon butter or margarine

Combine flour, salt, peppers and paprika in a medium bowl.

In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

 When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.

Girl Scout Mint Cookies

1 (12 ounce) box devil's food cake mix (or normal size cake mix box)
2 eggs
2 tablespoons water
2 tablespoons cooking oil
1/2 cup cocoa
1 (12 ounce) package chocolate chips (or normal size bag of chocoalte chips)
2 -3 drops wilton's candy mint extract


Preheat oven to 400 degrees.
Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.


Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.


Bake for about 8 minutes. Let cool until they reach room temperature.


Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerfull flavoring.
6
You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Ci Ci's Fruit Pizza

1 1/2 cups self-rising flour
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup chopped nuts (pecans are good)


Melt butter; add nuts, sugar and flour. Mix well. Press mixture into a pizza pan that has been sprayed with Pam. Bake at 350 degrees F for 10 to 12 minutes; cool.


8 ounces cream cheese
1 small container Cool Whip
1 1/2 cups confectioners' sugar
1 large can crushed pineapple, well drained
1 to 3 bananas, sliced and soaked in lemon juice
Fresh sliced strawberries, blueberries, kiwifruit, or
    any other fresh fruit desired
Fresh frozen coconut
Chopped pecans


Mix cream cheese, Cool Whip and confectioners' sugar thoroughly. Spread on cooled crust. Top with remaining ingredients.

Cinnabon Cinnamon Roll

Dough
2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS
1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed


Filling
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional


Creamy Glaze
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed




DIRECTIONS:
Dough: In a small bowl mix together warm water, yeast and sugar and set aside. 


In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle. 


Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices. 


Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly. 


Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.