S.E. District Dutch Oven Cookbook

S.E. District Dutch Oven Cookbook 1

2

MAIN DISH P B & B (Pork, Beans & Biscuits) Atoka County... 4 Dutch Oven Chicken Pot Pie Atoka County... 4 Chili Verde Coal County. 5 Stuffed Pork Chop Coal County.. 5 Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin Love County.. 6 Bacon Cheese Brown Sugar Pork Chops Love County.6 Pineapple Peach Stuffed Pork Marshall County..7 Tacos El Pastor McCurtain County..7 Creamy Bacon Chicken McCurtain County 8 Smoked Ribs McCurtain County.8 Pork Tenderloin Pontotoc County...9 Baby Back Ribs Pontotoc County... 9 Stuffed Pork Chops Pushmataha County..10 Ham, Egg and Cheese Breakfast Casserole Seminole County.10 3

P B & B (Pork, Beans & Biscuits) Atoka County 3 lbs. ground pork 2 medium onions, chopped 1 bell pepper, chopped Liquid Smoke Garlic powder 2 cans Pork and Beans, drained (any beans of your choosing will work) 12 oz. barbeque sauce 1 can biscuits 1 to 2 cups shredded cheese Brown meat with onions and pepper (20 up, 11 down). Add Liquid Smoke and garlic powder to taste. Add beans and barbeque sauce and cook until it bubbles. Cut biscuits in half and place on cut edge (round side up) around edge of dish. Sprinkle cheese on top and bake at 400 degrees (20 up, 11 down) for about 30 minutes or until biscuits are done. Let rest about 15-20 minutes after removing from heat to let juice thicken. Dutch Oven Chicken Pot Pie Atoka County 1/2 cup butter 1/3 cup flour 1/3 cup chopped onion Salt and pepper to taste 1 3/4 cup chicken broth 2/3 cup milk 16 oz. frozen mixed vegetables 2 cans chicken 2 pie crusts Preheat Dutch oven to 425 degrees (11 on bottom, 20 on top). Melt butter and add flour, onion, salt and pepper. Stir and cook until mixture is smooth and bubbly (thick). Remove from heat. Slowly add chicken broth and milk, stirring constantly. Return to heat and boil, stirring constantly until mixture thickens. Pour mixture in bowl with chicken and vegetables. Place one pie crust in bottom of oven. Add chicken and vegetable mixture. Top with a second pie crust. Cut slits on top. Bake for 35 minutes. After 35 minutes, add coals to top for desired brownness. 4

Chili Verde Coal County 6 pork chips, cut into 1 inch pieces 1/2 pound ground beef 2 T. olive oil 1 onion, chopped 1 clove garlic, chopped 3 cans (4 oz. cans) chopped green chili 2 cans (14.5 ounce cans) stewed tomatoes 1 jalapeno, chopped 1/2 tsp. salt 1/8 tsp. fresh gound black pepper Medium flour tortillas In a 12 inch Dutch oven, brown pork and beef using oil. Add onion, garlic, green chiles, salt, pepper, stewed tomatoes and jalapeno. Bake 45-60 minutes using 10 coals on bottom and 14 coals on top, stirring occasionally. Serve in warm flour tortillas. Stuffed Pork Chop Coal County 4 thick cut butterflied pork chops 1 8 oz. package cream cheese 1 onion, chopped Worcestershire Sauce Garlic Powder Salt Pepper Combine cream cheese and chopped onion. Stuff pork chops with mixture. Season meat with Worcestershire Sauce, garlic powder, salt and pepper. Fry pork chops in Dutch oven until meat is cooked through. 5

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin Love County 1 1/ 2 pound pork tenderloin 1 tablespoon cajun seasoning 2 tablespoon brown sugar 6 strips bacon 3 tablespoons apricot preserves 1 tablespoon grainy dijon mustard Rub the pork tenderloin with the mixture of Cajun seasoning and brown sugar. Wrap tenderloin with bacon. Heat Dutch oven over medium heat. Add the tenderloin and cook until it is browned on all sides (about 10-15 minutes). Place lid on Dutch oven and roast until pork reaches internal temperature of 140 degrees F. (about 10-15 minutes). Brush on the mixture of apricot preserves, and mustard after cooking. Allow to rest about 5 minutes before slicing tenderloin. Bacon Cheese Brown Sugar Pork Chops Love County 4 boneless pork chops (about 3/4-1-inch thick) 4 slices bacon 4 cloves garlic, finely minced 2/3 cup brown sugar 1/2 cup shredded mozzarella 1/2 cup shredded cheddar cheese Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with non-stick spray or line with parchment or foil. In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheeses aside. Place pork chops in prepared pan, being careful to leave room between the chops. Distribute the garlic/ sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each chop. Bake at 400 degrees F for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese. 6

Pineapple Peach Stuffed Pork Marshall County Pork Loin pound to 1/4 inch thickness Bacon 1/2 cup chopped pineapple 2 peaches, pealed and chopped 1 T. chives 1 T. mint 1/2 cup pineapple juice Sauce: 1/3 cup water 4 T. flour 1/4 tsp. salt 1/3 cup pineapple juice 1/3 cup chicken broth Remaining chutney Chutney Instructions: Combine chopped pineapple, chopped peaches, chives, and mint with pineapple juice to make chutney. Cook bacon and crumble. Sprinkle bacon over pounded pork loin and top with 2 T. chutney. Role loin tight and use toothpicks to hold closed. Heat oven with 6 charcoals on bottom for 2 minutes. Braise two sides of pork roll. Cover and place 12 charcoal on lid. While pork cooks, make sauce. Combine remaining chutney with water, flour, salt, pineapple juice and chicken broth. Pour over pork after pork has cooked for 10 minutes. Let cook an additional 15 minutes. 3-4 pound pork roast Pineapple rings in juice Sazon Mexican seasoning Small corn tortilla shells Queso fresco Cilantro Salsa verde 6 limes Tacos Al Pastor McCurtain County Slice the pork roast into 1 inch slices. Marinate in the pineapple and juice for 1 hour. Drain the pineapple juice and season with the Mexican seasoning. Put the roast slices on two skewers, alternating the pork with the pineapple rings. Roast at 400 degrees until a thermometer inserted into the middle reads 160 degrees. While the roast is cooking crumble the Queso fresco, chop the cilantro, and slice the limes into 1/8ths. When the roast is done let it rest for 10 minutes then slice into thin pieces. Return the sliced roast to the Juices in the Dutch oven and toss. Keep warm until ready to serve. Warm the tortillas on the lid of a Dutch oven prepared with a drizzle of olive oil. Serve tortillas with roast and put the Queso fresco, cilantro, limes, and salsa verde on the side. 7

Creamy Bacon Chicken McCurtain County For the Chicken: 12 bone-in, skin-on or off chicken thighs 2 T. olive oil 4 cloves garlic, crushed 4 T. fresh parsley leaves Kosher salt and freshly ground pepper, to taste For the Cream Sauce: 8 cloves garlic, crushed 16 oz. diced bacon 28 oz. sliced brown mushrooms 2 cups cream or milk 1 cup chicken broth 1 cup grated parmesan Freshly ground black pepper, to taste Salt, optional Extra chopped parsley to garnish Fresh shaved or grated parmesan to garnish Preheat Dutch oven on a solid ring of charcoals. Put the chicken in a bowl or on a plate. Combine together the ingredients for the chicken. Pour over the chicken and coat. Sear the chicken, about 2-3 minutes per side. Bake in the Dutch oven and bake at 400 degrees until chicken is done. Once chicken is done pour out half of the juices from the pot and remove the chicken to a covered bowl. Using the same oven, saute the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften. Pour in the cream or milk, chicken broth and parmesan; allow to simmer until slightly thickened, about 2 minutes. Season with pepper. Taste first before adding in any extra salt, as the bacon will add salt. Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavors. Garnish with parsley and shaved or grated parmesan, if desired. Smoked Ribs McCurtain County 1 rack St. Louis style ribs Season salt or rib rub of your choice Apple wood chips Rub ribs well with season salt. Cut into sections that will fit into Dutch oven. Cover with foil and let marinate 1 hour. Place apple wood chips in bottom of Dutch oven. Put a rack in the Dutch oven. Place ribs on the rack. Bake at 350 degrees for 1 hour or until the center reaches 160 degrees. Let ribs rest for 10 minutes before cutting into serving size pieces. 8

Pork Tenderloin Pontotoc County 2 pork tenderloins Head Country Seasoning Peach sauce Sprinkle tenderloins with Head Country Seasoning and cook until browned. Cover with peach sauce. Place on a rack in Dutch Oven and cover. Place coals on top to keep warm until served. Baby Back Ribs Pontotoc County 1 Yellow onion, sliced 1 Red onion, sliced 2 Peppers, slices 1 Slab baby back ribs Head Country BBQ Sauce Place sliced vegetables in bottom of Dutch oven. Prepare ribs and lay over vegetables. Sprinkle with Head Country BBQ Sauce. Turn ribs periodically while cooking, adding sauce as needed until ribs are browned. 9

Stuffed Pork Chops Pushmataha County 1 pork loin sliced into 1 inch chops 4 yellow onions, sliced into half moons 2 packages sliced mushrooms 2 cups flour 4 cups water Salt Pepper 1/2 cup oil Heat oil in Dutch oven. Cut pockets in center of each chop. Lay a slice of onion and mushrooms inside each chop. Stick a toothpick in chop to hold together. Season with salt. Dredge chop in flour. Fry chops in oven, leaving the lid on. Crack lid for steam to escape. The last 15 minutes, add remaining sliced onions and mushrooms to Dutch oven to cook. Mix flour and water. Pour over chops and cook until bubbly. Ham, Egg & Cheese Breakfast Casserole Seminole County 2 cups ham, cubed 6 eggs, beaten 6 slices bread, crumbled (can substitute leftover rolls) 2 cups shredded cheddar cheese 2 cups milk 1 tsp. salt 1 tsp. dry ground mustard Preheat oven to 375 degrees. Chop ham. Crumble bread. Mix bread, cheese and ham together. Spread evenly in the dutch oven. Combine eggs, milk, salt and dry mustard and mix well. Pour over the bread mixture. Bake for approximately 40 minutes until eggs are done. 10

SIDE DISH Cheese Hominy Atoka County....12 Corn Casserole Atoka County...12 Crack Green Beans Coal County.... 13 Spanish Rice Coal County... 13 Parmesan Potato Balls Love County...14 Loaded Campfire Potatoes Love County....14 Pineapple Peach Stuffed Pork Marshall County.15 Tacos El Pastor McCurtain County 15 Creamy Bacon Chicken McCurtain County...16 Smoked Ribs McCurtain County 16 Pot Luck Potato Casserole Pontotoc County...17 Baked Beans Pontotoc County... 17 Stuffed Pork Chops Pushmataha County 18 Ham, Egg and Cheese Breakfast Casserole Seminole County...18 11

Cheese Hominy Atoka County 4 cans hominy, drain 2 2 cans chopped green chiles 16 oz. sour cream 1/2 block Velveeta cheese, cubed Parsley Dried Onion Spray oven with oil. Mix all ingredients together and pour in Dutch oven. Cook at 350 degrees (9 on top, 15 on bottom) until it bubbles. Stir occasionally. Remove from heat and garnish with parsley and dried onion. Corn Casserole Atoka County 1 15 oz. can whole kernel corn 1 15 oz. can sweet creamed corn 1 box Jiffy cornbread mix 1 8 oz. package sour cream 1/2 cup butter, melted Melt butter in oven. Add remaining ingredients to oven and stir. Cook (9 on bottom, 18 on top) until top starts to brown. 12

Crack Green Beans Coal County 5 15 oz. cans green beans, drained (may use 4 12 oz. bags of frozen green beans, thawed) 12 slices bacon 1 2/3 cup brown sugar 1/2 cup butter, melted 1/4 cup soy sauce 1 T. garlic powder Cook bacon. Crumble into small pieces. Pour drained green beans in a 12 inch oven. Add the bacon. Combine remaining ingredients and pour over the beans. Bake for 40 minutes at 350 degrees. Stir and serve. Spanish Rice Coal County 1 green bell pepper 1 red bell pepper 2 celery ribs 2 onions 3 T. vegetable oil 2 cups uncooked white rice 1 tsp. salt 2 tsp. cumin 1/4 tsp. garlic powder 1/2 tsp. pepper 6 cups chicken broth 1 8 oz. can tomato sauce Finely chop bell peppers, celery and onion. Heat oil in Dutch oven and add bell peppers, celery, onion, rice, cumin, salt, pepper and garlic powder. Saute and stir frequently until rice is translucent and just beginning to brown. Stir in broth and tomato sauce until well combined. Bring mixture to a boil and cover pot. Rearrange 1/2 coals to make a cooking ring underneath Dutch oven. Place rest of coals on the lid. Simmer slowly for 20-25 minutes. 13

Parmesan Potato Balls Love County 3 large potatoes, peeled and cubed 2 ounces cream cheese, softened 2 T. milk 1 T. butter, softened 1/4 cup parmesan cheese, grated 1 T. chopped green onion 2 1/2 T. onion soup mix 1/2 tsp. salt 1/8 tsp. hot pepper sauce dash of pepper 1 egg, beaten 2 cups panko bread crumbs Place the potatoes in a Dutch oven and cover with water. Bring to a boil over a full spread of coals; cover and cook 15-20 minutes or until tender. Drain. Transfer the potatoes to a bowl and mash. Beat in the cream cheese, milk and butter until smooth. Stir in the Parmesan cheese, onion soup mix, salt, hot pepper sauce and pepper. Shape into 1 1/2 inch balls (I used a cookie scoop). Place the egg and bread crumbs in separate shallow bowls. Dip the potato balls into the egg, then roll in the crumbs. Place the balls in a Dutch oven (I used the same one I cooked the potatoes in). Bake at 400 for 20 minutes or until golden brown and crispy. Serves about 6. Loaded Campfire Potatoes Love County 4 large potatoes 1 onion 6 strips of bacon Salt and pepper to taste 1 1/2 cups cheddar cheese Sour cream (optional) Chives (optional) Wash and peel the potatoes. Cut into bite sized pieces. Dice the onion. Heat the Dutch oven over the charcoal. Fry the bacon in the Dutch oven until crisp. Remove. Saute the onion in the bacon grease until it begins to soften. Add the potatoes in with the onion and mix. Cover the Dutch oven and move 4 briquettes to the top. Let cook for 30 minutes, until the potatoes are tender. Crumble the bacon on the top. Garnish with cheese, sour cream, and chives. 14

Baked Sweet Potatoes Marshall County 4 sweet potatoes Vegetable oil 4 T. butter 1 tsp. cinnamon Wash and dry sweet potatoes and rub them with vegetable oil. Wrap in foil. Place in the Dutch oven with 8 charcoals on bottom and 12 charcoals on top. Bake for 1 hour. While baking, mix together butter and cinnamon and set aside. Once baked, slice potatoes open and put butter mixture in each potato. Macaroni and Cheese McCurtain County 2 regular boxes macaroni 1 block Velveeta cheese, cubed 4 T. butter 2 8 oz. blocks cream cheese, cubed 1/2 gallon milk 4 slices bacon Green onion Shredded cheddar cheese Salt and pepper to taste In a large bowl combine macaroni, Velveeta, butter, cream cheese, milk, salt and pepper. Pour into Dutch oven and bake at 350 degrees for 1 hour, stirring occasionally for the first 45 minutes. Cook bacon in separate Dutch oven until crispy. Chop green onion. Mix bacon, green onion and shredded cheese. Sprinkle on top of the macaroni mixture about 15 minutes before it s done and let the top brown. 15

Roasted Corn and Shrimp Salad McCurtain County 1 lb. easy peel shrimp 2 ears fresh corn 4 avocados Cilantro Fresh salsa Lime Salt Olive oil Pre heat the lid of a 14 inch Dutch oven. Pour 1 T. olive oil on lid, followed by the shrimp. Season with salt and lime to taste and stir to coat. Cook until the shrimp is done and remove shrimp. Wipe lid down with paper towel and add 1 T. olive oil to lid again. Shuck corn. Cook the corn until it s done and has some brown spots. Remove from heat. Cut avocados in half and remove seeds. Lice the flesh into 1/2 inch squares and use a big spoon to scoop out of peel. In a large bowl place the avocado, salsa, lime juice, salt and cilantro to taste. Peel shrimp and chop into rough pieces and add to mixture. Remove the corn from the cob and add to mixture. Stir everything together. Serve on a bed of lettuce with chips. Homemade Yeast Bread McCurtain County 6-7 cups all purpose flour 3 T. sugar 1 T. salt 2 T. shortening 2 packages regular or quick active dry yeast 2 1/2 cups very warm water (120-130 degrees) 2 T. melted butter or olive oil Mix 6 cups flour, sugar, salt, shortening and yeast in a large bowl. Add warm water. Mix with wooden spoon. Stir in more flour if necessary to make dough easy to handle. Place dough on a lightly floured surface. Knead for 10 minutes or until dough is smooth and springy. Place dough in Dutch oven greased with shortening. Cover with lid. If weather is cool, place 2 coals underneath and 2 on top. Let rise to double in size. Knead dough again lightly. Spray Dutch oven with baking spray. Let rise again until double in size. Bake about 45 minutes with 10 coals underneath and 25 coals on top. When golden brown, turn bread onto cooling rack and brush with butter. 16

Pot Luck Potato Casserole Pontotoc County 2 lbs. frozen tator tots 1 tsp. salt 1 stick melted butter 2 T. dried minced onion 1 10 oz. can cream of celery soup 2 cups sour cream 2 cups grated cheddar cheese ½ cup bacon bits Parsley 2 cups corn flake crumbs Mix all ingredients together except cornflake crumbs and some of the cheese, and parsley. Place in buttered Dutch Oven. Sprinkle remaining cheese, parsley, and cornflakes on top. Cook approximately 30-45 minutes. Baked Beans Pontotoc County 53 oz. can Pork n Beans 3/4 cup packed brown sugar 1 tsp. dry minced onion 1/2 tsp. black pepper 1 slice ham, chopped 1/4 cup BBQ sauce 1/4 cup catsup 1 T. mustard Mix all ingredients together and simmer until it starts to thicken. Stir frequently. Serve warm. 17

Sour Cream Chive Mashed Potatoes Pushmataha County 1 small bag red potatoes 1 small tub sour cream (8 oz. Chives Salt and pepper to taste Chop potatoes with skin on after washing. Boil in water until soft. Mash with potato masher. Add carton of sour cream. Mix with spoon. Sprinkle with chives and add salt and pepper to taste. The Best Hash Browns Ever Seminole County 1/2 cup oil 3 Russet potatoes 1/2 tsp. salt Pinch of pepper 1/4 onion, chopped 1/4 cup flour 1 egg Heat oil in a skillet to 350 degrees. Peel potatoes. Using a cheese grater, grate the potatoes. In a bowl, mix together the potatoes, salt, pepper, onion, flour and oil. Place about 1/4 cup of mixture into the hot oil and cook for a few minutes. Make sure to pat the potatoes down. Flip and cook for a couple more minutes. Place on paper towels to drain excess oil. 18

DESSERTS Cheese Hominy Atoka County....20 Corn Casserole Atoka County...20 Crack Green Beans Coal County.... 21 Spanish Rice Coal County... 21 Dutch Oven Seven Layer Brownies Love County. 22 S mores Cake Love County...22 Pineapple Peach Stuffed Pork Marshall County.23 Tacos El Pastor McCurtain County 23 Creamy Bacon Chicken McCurtain County...24 Smoked Ribs McCurtain County 24 Cherry Cobbler Pontotoc County...25 Blueberry Dream Pontotoc County....25 Stuffed Pork Chops Pushmataha County 26 Ham, Egg and Cheese Breakfast Casserole Seminole County...26 19

Bacon Chocolate Brownies Atoka County 1 lb. bacon 2 brownie mixes 4 eggs 2/3 cup vegetable oil Chocolate chips Toffee chips Fry bacon in Dutch oven (12 on bottom, 15 on top). Remove bacon and drain grease from the oven. Prepare brownie mix as directed and pour into oven. Crumble 3/4 of bacon on top of mix. Sprinkle chocolate chips on top of bacon. Prepare the second box of brownie mix and pour over the top of bacon and chocolate chips. Bake at 350 degrees (9 on bottom, 15 on top) until done. Sprinkle toffee chips on top. Cherry Crunch Cake Atoka County 1 stick butter 1 cup brown sugar 1 can crushed pineapple 1 an cherry pie filling 1 box yellow cake mix 1/2 stick butter 1 cup pecans, chopped Melt butter. Add brown sugar to butter and carmelize. Drain and save pineapple juice. Add pineapple and cherry pie filling to brown sugar mixture and stir. Pour cake mix on top. Pour pineapple juice on top of cake mix. Slice 1/2 stick butter and place on top of cake mix. Top with chopped pecans. Cook in covered Dutch oven with 9 coals on top and 18 on bottom. After 30 minutes, gently push dry cake mix down into liquid if necessary. 20

Ice Cream Coal County 1 package vanilla instant pudding 2 cups milk 1/2 cup sugar 1/4 cup egg substitute 1/2 T. vanilla 1/4 tsp. lemon juice 1 cup whipping cream 1 12 oz. can evaporated milk Add any flavoring you would like (carmel, chocolate, fruit, etc.) Mix all ingredients together. Pour in a 12 inch Dutch oven. Place in a tub with ice and ice cream salt for 2-3 hours or until frozen. Maple Bacon Cake Coal County 1 lb. bacon 3 eggs 1 1/2 stick butter 1/2 cup maple syrup 1 box yellow cake mix 2/3 cup water 1/2 cup brown sugar Frosting: 1 stick butter 1/8 cup maple syrup 1 1/2 cup confectioner s sugar Cut bacon into 1 inch pieces. Cook over medium heat. Make the cake according to the directions on the box. Coarsely mix 1/2 stick butter and brown sugar together. Sprinkle mixture in bottom of Dutch oven. Drizzle syrup over sugar. Pour cake batter on top. Bake for 23-25 minutes at 350 degrees. Check for doneness with toothpick. When done, add icing and bacon to top. 21

Dutch Oven Seven Layer Brownies Love County 1 box supreme brownie mix 1/2 cup melted butter 1 egg 1 tsp. vanilla 1 cup coconut flakes, optional 1 cup toffee bits 1 cup semisweet chocolate chips 1 cup chopped pecans, optional 1 cup chopped (not crumbled) pretzels 1/2 cup + 2 T. sweetened condensed milk In a large bowl stir in brownie mix, eggs, vanilla and butter until well blended. Press into well greased Dutch oven. You can also use tin foil to cover Dutch oven and cover with cooking spray. Cover the Dutch oven and bake for 14 minutes at 350. Sprinkle, coconut, toffee bits, chocolate chip bits and pecans (in that order) over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels. Cover and continue to bake for 25-35 minutes. Insert toothpick 1 inch from side of pan. Brownie is done when toothpick comes out almost clean. Do not over bake. Remove from Dutch oven and allow the brownie to cool. S mores Cake Love County 1 pre-baked angel food cake 6 Hershey s Chocolate Bars 1-2 packages of Honey Maid Graham Cracker Squares 1/2 of the large package of Jet Puffed Jumbo Marshmallows Tear the Angel Food cake into pieces and place in the bottom of the Dutch oven. Break the Honey Maid squares into pieces and cover the cake, mix a few pieces into the cake pieces. Layer on the Hershey s Chocolate Bars. Cover the top with the Jet Puffed Marshmallows. Place on coals and cover Dutch Oven. Cook until the marshmallows are golden brown and toasted. 22

Pineapple Upside Down Cake Marshall County 1/3 cup oil 1/3 cup water 3 eggs 1 yellow cake mix 1/4 cup butter 2/3 cup brown sugar 1 can pineapple rings 1 small jar maraschino cherries Mix together oil, water, eggs and cake mix. Set aside. Place 4 coals under oven. Melt butter in 10 inch Dutch oven. Sprinkle brown sugar on bottom of oven. Place pineapple rings in bottom. Place a cherry in each ring. Pour cake batter over top and place lid on oven. Cook 17 minutes with 10 coals on lid. Dutch Oven Cheesecake McCurtain County Pre-made honey graham cracker crust 2 1/2 packages (8 oz. pkgs) cream cheese, softened 1/2 cup sugar 1 1/2 T. flour 1/2 T. vanilla 1/2 cup sour cream 2 eggs 1 can cherry pie filling Lay graham cracker crust in the bottom of a spring form pan that has been sprayed with baking spray. In a bowl, beat cream cheese until smooth. Add sugar, flour, vanilla and sour cream. Mix well. Add eggs one at a time and continue to mix until smooth. Pour over crust. Bake for 30 minutes until center is almost set. Let cool completely and remove from springform pan and top with cherry pie filling. 23

Bananas Foster Cake McCurtain County 1 stick butter 1 1/2 cups brown sugar 3 bananas 1 yellow cake mix mix according box 1/2 cup chopped walnuts Caramel ice cream topping Cinnamon In a 12 inch Dutch oven melt the butter. Add brown sugar and cook over medium heat until mixture is bubbly. Remove from heat. In a mixing bowl, mix the cake mix according to the directions (the ingredients for cake mix are not included above. Add walnuts and stir. Slice bananas diagonally and arrange in bottom of Dutch oven in brown sugar mixture Pour cake mix over the bananas. Bake at 350 degrees until toothpick comes out clean. When cake is done let cool for 30 minutes before turning cake upside down onto the lid. Drizzle with ice cream topping and sprinkle with cinnamon. Double Chocolate Cake McCurtain County 1 1/2 cups flour 1 cup sugar 1/4 cup dried buttermilk 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup chocolate chips, divided in half 1/3 cup vegetable oil 2 tsp vanilla 1 cup water Start Charcoal. Combine sugar, flour, dried buttermilk, cocoa, baking soda, salt and 1/2 cup chocolate chips in a bowl. In a separate bowl, mix oil, water and vanilla. Generously oil Dutch oven. When charcoal is ready add oil/water/vanilla mixture to flour mixture and stir until well blended. Put the remainder of chocolate chips (1/2 cup) in bottom of Dutch oven. Pour batter into Dutch oven. Space 8 hot coals in a circle a little smaller than the Dutch oven. Put lid on top and space 14 coals on top of lid in a circle around the edge and 2 coals in the center of the lid. Bake cake until a skewer or toothpick comes out clean. Remove lid and let cake cool. Cream Cheese Frosting: 1 stick butter, softened 4 oz (1/2 block) cream cheese, softened 2 cups powdered sugar 1 tsp vanilla Mix butter, cream cheese and powdered sugar together until smooth and creamy, then mix in the vanilla. Drizzle over cake. 24

Cherry Cobbler Pontotoc County 2 cans cherry pie filling 1 yellow cake mix 1 can Coke Spread pie filling evenly in bottom of Dutch oven. Sprinkle dry cake mix over pie filling. Pour Coke over cake mix. Use wooden spoon and poke randomly through cake mix. Sprinkle pecans over the top. Cook in covered Dutch oven until top is browned. Blueberry Dream Pontotoc County 2 cans blueberry pie filling 2 cups fresh blueberries 1 white cake mix 1 1/2 sticks butter Mix pie filling and fresh blueberries together in Dutch oven. Sprinkle dry cake mix over blueberry mixture. Cut thin slices of butter and place over the dry cake mix. Cook in covered Dutch oven until top is browned. 25

Blueberry Cinnamon Rolls Pushmataha County County 2 cans crescent rolls 1 can blueberry pie filling 1 container squeezable butter/margarine Cinnamon Brown sugar Frozen blueberries Cream cheese cake frosting Flour a large cutting board. Unroll 1 can of crescent roll dough and cover lightly with squeezable butter. Dust liberally with ground cinnamon and brown sugar. Spread blueberry pie filling lightly. Roll dough and slice in 1 inch slices. Place slices in a round cake pan. Place a trivet or rocks in the bottom of a 12 inch Dutch oven and place the cake pan on top of the trivet/ rocks. Bake for 25-30 minutes at 350 degrees. Remove pan when top is light brown. Spread cream cheese icing on top and add more blueberries to decorate. Cinnamon Roll Cake Seminole County Cake: 3 cups all purpose flour 1/4 tsp. salt 3/4 cup sugar 4 tsp. baking powder 1 1/2 cup milk 2 eggs 2 tsp. vanilla 1/3 cup melted butter Topping: Glaze: 1/4 cup butter, melted 1 cup powdered sugar 1/2 cup brown sugar 2-3 T. milk 3 T. flour 1/2 tsp. vanilla 1 T. cinnamon Preheat oven to 350 degrees. Spray Dutch oven with non-stick spray. In a large bowl mix all ingredients for cake. Pour batter into prepared Dutch oven. For the topping, mix all ingredients in a bowl. Drop spoonfuls of topping on batter and swirl with a knife. Bake for 30-35 minutes at 350 degrees. Drizzle glaze over warm cake. 26