Dutch Oven Cooking

Finally, finally...cobbler in the Dutch ( as our scout calls it).

 

Ellis, this blog is for you.  Next time you are here we are definitely taking time, rain or shine, to cook something.

 

I went to my go to person, Sherri Barringer, and she informed me that the recipe is from Mr. Rhorer and her son, Ryan...anyway via the scouts.

Mark picked me up this little jewel of a thing...quick charcoal starter.

 Gets the coals hot really quickly.

 

 

Recipe:

 

First things first....line the Dutch over with foil and spray with 'Pam'.  This is very important for quick and easy clean up.

I used Apple Spice cake mix.  You could probably use any cake mix you would like.  But this gives it the most wonderful spicy flavor.

The secret ingredient...1/2 or so can of Sprite or clear carbonated drink.  No eggs, no oil, no water.  Only the drink.

 One large or two small cans of apple pie filling.

Mix together being careful not to disturb the foil on the bottom.  Mixing in the Dutch over sure makes for easy cleanup.  No real dishes to wash.

FYI...watch your coals and don't let them burn into little coals while you are eating dinner.  I made this mistake and had to light more coals.  There should be 8 hot coals on the bottom for the oven to sit on and 12 evenly placed on the top of the oven.  Let it cook for 60 minutes.  Every 15 minutes rotate the entire oven 1/4.  And without opening the lid, rotate it also...in the opposite way.

While it is cooking your mouth will water when you nose breathes in the spicy goodness.

We would have given me a two thumbs of if he hadn't been eating with his other hand.

And by this look, I think we have a winner!  Tonight I am going to try some Monkey Bread...if it doesn't storm.

 

So Mr. John you better get cracking because I am just about ready for our big Cook-Off.