Laura’s Spicy Cornbread (gluten free)

Laura’s Spicy Cornbread (gluten free)

14 inch Dutch oven



6 cups cornmeal

1 ½ teaspoon salt

3 Tbl. Sugar

1 ½ teaspoon baking soda

1 cup oil

6 eggs

2 ¼ cup buttermilk or milk

3 cans cream-style corn

2 cans chopped green chili peppers (4oz.)

1 can jalapenos (4oz.)

3 cups shredded cheddar cheese


Preheat oven lid. (Ring of coals with 2 coal son each side of handle.)

Mix cornmeal, salt, sugar and soda.

Beat oil, eggs and milk, and then add to dry ingredients.

Add corn and drained peppers.

Mix well!

Pour half of mixture into greased 14-inch Dutch oven.

Put half of grated cheese over batter.

Spoon remaining batter into Dutch oven and top with remaining cheese.

Bake at 450degrees for 25 minutes or until golden brown and knife comes out clean.

 10 coals/under 30 coals/top

Chocolate Cherry Crisp

Chocolate Cherry Crisp  

12 inch Dutch oven

Chocolate Cherry Crisp in on your right

4 Cans Cherry Pie Filling

1 package Mini Chocolate Chips

2 Sticks Butter

2 Cups Rolled Oats

2 Tlbs cinnamon

2 Cups Flour

2 Cups Brown Sugar

Use a 12 inch Dutch Oven. Cover bottom w/ cherry pie filling and chocolate chips.

In a mixing bowl, add remaining ingredients (except butter) and stir;

cut butter into small squares, and mix in w/ fingers until mixture forms

crumbs…distribute evenly over fruit mixture… Bake @350 degrees (50

minutes) —until golden brown & bubbly. Use 16 coals on top and 10 on the bottom

Spicy Kielbasa Soup


12 inch Dutch oven

1/2 pound reduced-fat smoked turkey kielbasa, sliced and each slice cut into fourths

 1 medium onions, chopped

1 medium green or red bell pepper, chopped

1 celery rib with leaves, thinly sliced

 4 garlic, cloves, minced

 2 cans (14-1/2 ounces each) reduced sodium and fat free chicken broth

1 can (15-ounces) black beans or kidney beans, drained and rinsed

1 can (14-1/2 ounces) fire roasted crushed tomatoes*

 1 small zucchini squash, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

 1/4 teaspoon crushed red pepper flakes

 1/4 teaspoon pepper

 3 green onions, white and some green, chopped

 *Fire-roasted tomatoes may be found in the Natural Foods section of some grocery stores. – In a 12 Dutch Oven, cook kielbasa over medium heat until lightly browned. Add the onion, bell pepper, celery, and garlic; cook an additional ten minutes. Stir chicken broth, beans, tomatoes, zucchini, carrot, parsley, red pepper flakes, and pepper; cover and cook on a low simmer for one hour, stirring occasionally. – Use 15 coals on top and 8 on the bottom. Remove from heat and serve .Nutritional Info (per serving): Recipe makes 5 servings. 3 Fat Grams, 193.3 calories, 4.4 Weight Watcher’s Points

Upside-Down Spice Caramel Pearcake


10 or 12” Dutch Oven

350 degrees, approximately 45 minutes


Caramel ice-cream topping (squeezable)

 2- Pears sliced thin


1 package (18.25) ounces plain spice cake mix

1 cube butter (melted)

1 cup buttermilk

1/3 cup light corn syrup

2 large eggs

Spray oil   *optional parchment paper

Cut a disk of parchment to line the bottom of Dutch Oven. Spray the paper and sides of oven.

Start charcoals

Melt butter.

While butter cools, coat bottom of the Dutch Oven (parchment liner) with a good coating of the squeezable caramel topping.  Lay pears in a decorative pattern on top of caramel.

In a bowl; mix together, cake mix, melted butter, buttermilk, corn syrup, and eggs.  Gently pour this batter over the pear/caramel mixture in the Dutch Oven. 

Bake in Dutch Oven until it rises high and springs back when lightly touched.  Remove oven from charcoals and let rest for 15 minutes leaving the lid off-set for a bit of cooling. 

Gently replace lid securely and flip the oven.  This will allow the pear/caramel mixture to become your topping for serving.

Coal placement; 350 degrees, 17/top, 8/bottom

Sweet Potato Casserole

Sweet Potato Casserole

12 inch Dutch Oven Casserole:


  • 1-  28oz can sweet potatoes
  • 1 stick (1/2) cup butter
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1/3 cup evaporated milk
  • 2 eggs
  • ½ tsp cinnamon


  1. Mash the sweet potatoes
  2. Melt the butter and add to the potatoes
  3. Add the remaining ingredients and mix well
  4. Pour into a dutch oven, set aside



  • ½ stick (1/4 cup) butter
  • 1 tsp vanilla
  • ¾ cup brown sugar
  • ½ cup flour
  • 1 cup pecans finely chopped


  1. Melt the margarine
  2. Add the remaining ingredients and mix, this topping will be thick and heavy
  3. Crumble over the top of the sweet potatoes
  4. Bake 350 for 40 to 50 min.
  5. Use a 12 inch oven. Coals:16 on top 8 on bottom

Mikes Broccoli Pie

Mike's Broccoli Pie


Mike’s Broccoli Pie

10 inch Dutch Oven

 2 10 oz pkg Chopped Broccoli    3 c Shredded Cheddar Cheese

2/3 c Chopped onion             1 1/3 c milk

3 eggs                          3/4 c Bisquick

3/4 tsp Salt                    1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs, milk, bisquick, salt and pepper until smooth. Pour into oven. Bake until toothpick comes out clean, 25-30 min at 400. Top with remaining cheese and melt, 1-2 min longer.  Use a 10 inch oven 14 on top 8 on bottom

Balsamic Rosemary Pork Loin

Balsamic Rosemary Pork loin

12 inch Deep or 14 inch Dutch Oven


4 lbs. boneless top loin pork roast

1 cup fresh rosemary leaves

12 cloves garlic

3 Tbs. olive oil

2 Tbs. balsamic vinegar

1 tsp. salt

2 tsp black pepper

2 1/2 lbs small red potatoes, cut into 1/2 inch wedges


Preheat DO with 10 coals underneath and 21 coals on lid to get to 425 oven.

In food processor combine the rosemary, garlic cloves, olive oil, vinegar, salt, and pepper; pulse into a coarse, wet paste. Spread 3/4 of the past on all sides of the roast. Place roast, fat side up, in Dutch Oven. Place 9 fresh coals underneath and 18 fresh coals on top of lid -remove the coals that were used to preheat. Cook 15 minutes.

In large bowl mix potatoes and remaining paste. Add the potatoes and reduce the temperature to 375 degrees . Cook an additional 50 to 60 minutes. Check and add water if needed.

Molasses Bread

Molasses Bread is on your left

Molasses Bread

Use a 10 inch Dutch Oven

First Mix:

1 cup white flour

2 cups whole wheat flour

1 teaspoon salt

½ cup sugar

Second Mix:

1 ½ teaspoons sugar

1 ½ cups milk

½ tsp baking soda

½ cup molasses

1. Thoroughly blend the first mix

2. In a separate bowl, thoroughly blend the second mix

3. Add the two mixes together and stir until smooth

4. Pour into a greased Dutch oven and bake until a toothpick comes out clean.

Bake 350 for about 30-35 min.

 Use a 10 inch oven coals: 12 on top and 7 on bottom