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Dutch Oven Recipes For Campfire Cooking  - Page 4

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Greetings From the Old WestGiant Pecan Ring



  • 2 1lb loaves frozen bread dough, or homemade bread dough

  • 1/2 c butter, melted

  • 1/2 c sugar

  • 1/2 c packed brown sugar

  • 2 tsp cinnamon

  • 1/2 c chopped pecans

  • 1-1/4 c sufted powdered sugar

  • 1/2 tsp vanilla

  • Milk (about 4 tsp)

  • Cinnamon sticks (optional)

  • Pecan Halves (Optional)

Lightly grease inside of dutch oven. On a lightly floured surface, flatten thawed dough slightly.
Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18" long.

Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on sheet of foil. Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle.

Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or till done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 min.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over top of cake. Decorate with cinnamon sticks and pecan halves, if desired. Serves 16.

Apple Crisp


  • 5 pounds baking apples
  • 2 Tbsp. flour
  • 1 cup sugar
  • 2 sticks margarine
  • pinch of salt
  • 2 cups sifted flour
  • 2 Tbsp. cinnamon
  • 2 cups brown sugar
  • 2 Tbsp. nutmeg

Peel apples and cut in slices. Mix apples, sugar, salt, cinnamon, nutmeg and 2 tbsp. flour
in Dutch oven. Combine margarine, flour and brown sugar mashing until crumbly. Sprinkle this mixture over apple mixture. Bake 35-45 minutes with coals in Dutch oven, or bake 30-40 minutes in 350 F oven.




Dewberry Cobbler



  • 2 cans (approx 4 cups) frozen dewberries
  • 2 packages fresh Sugar to taste (1-2cups).

You may substitute with fresh or frozen blackberries.Mix dewberries and sugar. This mixture should be enough to cover a 12-inch Dutch oven 2 inches deep. Cook this mixture until syrupy.


1/2 cup butter
1/2 cup Crisco
2 cups flour

Cut butter and Crisco into flour. Add ice water. Mix until crust is crumbly. You may need to add more flour. Don't roll out!  Sprinkle or crumble over dewberry and sugar mixture. Sprinkle 1/4 cup sugar over top.  Cover Dutch oven and put coals on lid. Cook 10-12 minutes or until crust is brown. Bake in 375 F oven for 20-25 minutes.  Serves 10

Dutch Oven Cobbler


  • 6-10 refrigerated pie crusts
  • 1 gallon of sliced peaches, drained - save syrup
  • dried prunes, raisons or apricots (optional)
  • brown sugar
  • cinammon
  • butter or margarine

Grease your Dutch oven and add a pie crust or two. Put in a layer of sliced peaches then sprinkle with brown sugar and cinnamon and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust. Takes about 3 hours and not much fire under the oven.


Mexican Casserole


  • 1 lb breakfast sausage hot or regular
  • 1 lb ground beef
  • 1 medium onion chopped well
  • 2 eggs
  • 1 can Rotel diced tomatoes drained well
  • bread crumbs as needed

Mix well adding bread crumbs to produce a dense meatloaf.  Place in a #10 Dutch oven that has been sprayed well with a non stick spray.  Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

  • 1 small onion finely chopped
  • 2 medium jalapenos finely chopped
  • 1 can of creamed corn

Mix well.

Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min.  Watch this carefully.  Check for doneness with a toothpick.


Barbecue Ribs

  • 1/2 Rack of spare ribs

  • Salt and Pepper ribs according to taste

  • Your favorite barbecue sauce

Braise in a hot Dutch Oven for 30 to 40 minutes at approximately 450 degrees.  Cover lid completely with coals, same with bottom.  Check for browning, turn if necessary.   Separate ribs and cover with your favorite barbecue sauce.  Bake for approx. 2 hours with 14 coals on top and bottom.


Bratwurst Stroganoff


  • 2 lbs stadium style bratwurst

  • 1 lb package of Portabella mushrooms, sliced thin

  • 1 large, flat Vidalia onion sliced very thin

  • 1 quart sour cream

  • 1 quart white wine

  • 1 to 2 tablespoons of flour

  • 2 tablespoons of high heat oil (peanut or olive)

  • 1/2 tablespoon garlic powder

  • salt and pepper to taste

  • 2 large packages (24 oz to 32 oz total weight) extra wide egg noodles

Set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes. Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms. Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan. When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine.  When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.

One Pot Tortilla Breakfast


  • 2 tsp. vegetable oil
  • 2 medium green, red, and/or yellow peppers thin sliced
  • 1 small red onion thin sliced
  • 1 (1.25 oz.) package taco seasoning mix
  • 1 can evaporated milk
  • 6 large eggs, lightly beaten
  • 12 (6 in.) fajita- size flour tortillas, warmed
  • 1 jar of salsa
  • 1 tub of sour cream
  • 1 lb. shredded cheddar cheese

Heat oil in Dutch oven. Add pepper, onion and seasoning mix, stir well. Cook well for 3 to 5 minutes or until vegetables are crisp- tender. Transfer to bowl, cover.

Combine evaporated milk and eggs in bowl. Pour into oven and scramble until soft curds form. Move eggs to center of oven. Arrange vegetables around eggs. Sprinkle cheese over eggs and vegetables.

Serve with tortillas. Garnish as desired.


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