Fruit Crisp - Using a variety of fruits

It is just called fruit crisp but here it the recipe.
Heat oven to 375

5c sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2-4 Tbsp granulated sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon (I did a combo of nutmeg and cinnamon)
1/4 c butter
1/4 c chopped nuts or coconut (I leave this out)
Vanilla ice cream-optional

For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-qt square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spice(s). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts or cocont. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30-35 min.(40 min for thawed fruit) or till fruit is tender and topping is golden. If desired, serve warm with I cream. Makes 6 servings


"Kick the Can" Ice Cream by Dian Thomas

"Ice cream in a tin can" is my most requested recipe. Home-made ice cream is always the most refreshing dessert, and making it outdoors provides both recreation and a cool, memorable treat. It also creates lifetime memories of fun.

1 (1-pound) coffee can with plastic lid
1 cup whole milk
1 cup heavy cream
1/3 cup sugar
2 tablespoons flavored syrup (such as chocolate or strawberry)
1 (3-pound) coffee can with plastic lid or a #10-size can, such as a potato
flake can with plastic lid
1 Small bag ice, cubed (not crushed)
1/2 cup rock salt

In the small can, add milk, cream, sugar and syrup. Do not fill the can more than half full with liquids or the ice cream will not freeze as well. Cover the small can with a plastic lid and place it into the large can. Fill the bottom half of the space between the two cans with ice. Add rock salt. Fill the rest of the space with ice and put on the plastic lid.

Ask two people to roll the can back and forth to each other for 10 minutes. (You might want to set a timer because small children have little concept of time.) Remove the lids and scrape the ice cream from the sides of the small can. Stir the mixture. If the ice cream needs to freeze longer, pour water out of the large can. Set the small can inside the large can, adding more ice and rock salt as needed. When the ice cream is ready, there will be about a half inch of frozen mixture on the sides of the can, the rest still in near-liquid form. With a kitchen knife scrape down the frozen ice cream and stir it into the liquid ice cream to create the right consistency. Makes about 2 cups.

• Chopped frozen fruit may be added with the syrup if desired. It also speeds freezing.


Some fans of my Dutch Oven Cooking

Hi Sheryl,

The seniors here have raved over what a wonderful time they had last year and how great your Dutch oven cooking was.

South Jordan Senior Center
Belinda Pinion
Senior Program Assistant
South Jordan Community Center
10778 So. Redwood Road
South Jordan, Ut 84095
phone: 801 302 1222
fax: 801 254 9992


Enchiladas - One of my favorite Dutch Oven Recipes

It's SO easy!
(Beef, Chicken or Vegetarian)

I like making a bigger batch so we have some for the next day.

2 15 oz. cans of Pinto Beans - doesn't have to be exact - around 3 - 4 cups
2 15 oz. cans of Black Beans
2 cups Brown Rice - cooked (I make a bunch of this ahead of time and have some for breakfast as a delicious healthy cereal)
2 cups Shredded Colby Jack or Cheddar Cheese
2 10 oz. cans of Green Chili Enchilada Sauce (it is mild) OR Diced Green Chilies
2 10 oz. cans of Red Enchilada Sauce
12 Corn Tortillas - ripped apart into at least 4 - 6 pieces each
2 c. Shredded Chicken, Beef OR even NO meat if you prefer Vegetarian Enchiladas
Add more or even less meat if you like.
1 c. Sour Cream
1 can Cream of Chicken Soup (no water added)
1 small can Diced Green Chilies

In your dutch oven (or make this indoors in a slow cooker if you prefer), layer all these ingredients in this order. After you make it once, you can have fun and layer it any way you want. This is what works for me:

Starting on the bottom:
1/2 c. Green Enchilada Sauce
1/2 c. Red Enchilada Sauce
5 - 6 Torn pieces of Corn Tortillas
1/2 c. Black Beans
1/2 c. Brown Rice
1/2 c. Pinto Beans
1/2 c. Cream of Chicken Soup
1/2 c. sour cream (use only 1/2 c. for the whole meal if you want to reduce calories)
1/2 c. corn (frozen or from the can, drained)
1/2 c. Cooked Shredded Meat (pork, chicken, beef or no meat at all)
1/2 c. Shredded Cheese

Repeat this process 2 - 3 more times until all your ingredients are used up.
The 1/2 c. measurement is just one idea - add more or less each time - enough to have 2 - 3 layers.
Always START w/ a sauce on the bottom of the pan and END w/ cheese on top
Heat through all the way - may take about an 60 - 90 min.
Serve hot!
Be sure and dish all leftovers into clear, plastic containers for quick meals later on.



Dutch Oven Cooking - Things I always use

Things I always use when cooking w/ a Dutch Oven

Dutch Oven Scrapers
Oven Liners - parchment paper and tin liners
Cake Mix
Cans of Peaches
Welding Gloves
Wet Cloth
Lighter Fluid
Dutch Ovens


Favorite Recipe: Homemade Vanilla Ice Cream

We LOVE serving this Homemade Ice Cream with our Dutch Oven Cobblers.
They are the best desserts - EVER!!

This is enough for a 4 qt. ice cream freezer.

Homemade Ice Cream

4 cups milk (depending on how rich you want it, go with 1% all the way to Whole Milk. I use 1%)
4 cups Half and Half
1 3/4 c. sugar
1/2 tsp. salt
1 TBSP vanilla

Mix all ingredients together. Stir thoroughly until sugar has dissolved (about 30 seconds). Pour mixture into Ice Cream freezer and freeze as directed for your ice cream freezer.


Join us often. You will LOVE our dinners!

Join us as you learn valuable Dutch Oven Cooking Skills while feasting on a variety of DELICIOUS hearty Dutch Oven Dinners outdoors!

Possibly the most valuable tool a camp cook can possess, the Dutch Oven is also one of the simplest methods of creating entire meals. All in one pot!

Throughout the year, we host several Dutch Oven Dinner Parties - generally with a campfire in my backyard in the Holladay area. Cost: $10/person. Email me today to receive an invitation to our parties. Reserve quickly since they fill up fast. Space is limited. Invites are sent via email. Bring your appetite and come often. As a bonus, you'll receive the recipes from the dishes we cook, and more info on how to cook with a Dutch Oven. My Dutch Oven Dinner Party Blog will be posted soon, complete w/ photos, recipes, "how to" info and helpful related websites.

Favorite Dutch Oven Dinner Sample Menus include:
Italian Dinner: Lasagna w/ Meat, Spinach Lasagna (Vegetarian), Tossed Dark Green Salad, Garlic Bread, Peach Cobbler, Double Chocolate Cake, Homemade Ice Cream

Mexican Dinner: Chicken Enchiladas, Bean/Cheese Enchilada (Vegetarian), Tossed Dark Green Salad, Black Bean Salsa, Chips, Peach Raspberry Cheese Cake Cobbler, Homemade Ice Cream

Chuck Wagon Dinner: BBQ Chicken, Mashed Potatos, Vegetarian Dish, Tossed Dark Green Salad, Texas Bread, Cobbler and Homemade Ice Cream

Desserts include a variety of Cobblers, Cakes and Delicious Homemade Ice Cream!