Saturday, July 29, 2017

Dutch Oven Chocolate Cherry Dr. Pepper Cobbler

John and I really liked this cobbler.  Plus it was super easy to make on one of our recent camping trips.  

1 quart cherry pie filling
1 box chocolate cake mix
20 oz Dr. Pepper
1/2 cup butter (1 cube)

Place liner in Dutch Oven and lightly spray with oil.  Pour cherry pie filling evenly across bottom of pan.  Sprinkle dry cake mix over the cherry pie filling.  Evenly pour the Dr. Pepper over the cake mix.  Then cut the butter in small cubes to cover the top of the cake mix.

Cook with 8 charcoal under and 14 on top for around 40 minutes.

*Recipe from Life Should Cost Less.  She has it as a crockpot dessert, so if you'd like to try that, go check out her awesome directions.

Wednesday, July 26, 2017

Dutch Oven Monkey Bread

This year I had to wonderful opportunity to attend girls camp with my daughter.  So on her day to cook, they made Dutch Oven Monkey Bread.  It was one of her favorite things they ate at camp and she asked if we could do it on our next family camping trip.  So, I picked up supplies and let her assemble it on our next trip.  All of my kids loved it.  It will probably be requested each time we camp.  


6 cans biscuits 
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 Tbsp cinnamon
1 cup butter (2 cubes)

Mix sugars and cinnamon in a large ziplock bag.  (We did this when we packed our food for camping, so it was all ready to go).  Open biscuits and cut each biscuit into quarters.  Slightly roll each piece into balls and toss into the sugar mixture bag.  Tossing about 2 cans of biscuits at a time.  Toss bag to coat the dough.  (Hold onto the zipper part of the bag, so that it does not spill).  Pour the coated pieces in the liner.  Continue until all pieces are coated, then pour reamaing sugar on and give it all one more stir.  Melt butter and evenly pour over dough.  

Cook with 8 charcoal on the bottom and 14 charcoal on the top of the Dutch oven.  Ours was done in about 30 minutes.  We gave the pan a quarter turn every 10 minutes to get even cooking.  

Wednesday, July 12, 2017

No bake Raspberry Lemonade Cheesecake

Super creamy with a refreshing summer taste.  Top it with some tasty fresh raspberries.

Recipe Adapted from: I heart Naptime

Crust:
2 cups graham cracker crumbs (1 individual pkg)
7 TB butter
1/4 cup sugar

Filling:
1 pkg. (8 oz) cream cheese, softened
1 tub cool whip (8 oz), thawed
3 Tbsp. sweetened condensed milk
1/2 container frozen Raspberry Lemonade concentrate (so 6 oz)


Directions:
1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 6 jars or a 8x8 pan.
2. In a large bowl combine COOL WHIP, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust.
3. Refrigerate overnight or Freeze for 3-5 hours. Let thaw 10 minutes before serving.  Top with fresh raspberries before serving.