Saturday, June 21, 2014


By: Tara Suprunchuk and Emily Tomlinson
RATE: ****
-16 Pillsbury cinnamon rolls
-2 granny smith apples
-1/2 cup brown sugar
-1 teaspoon cinnamon
-home made cream cheese frosting
-1/2 cup of caramel ice cream syrup
1. Arrange uncooked cinnamon rolls at the bottom of your dutch oven.
2. In a bowl, combine cubed apple pieces, brown sugar, and cinnamon.
3. Sprinkle evenly over the cinnamon rolls.
4. Place oven on top of 4-5 coals and add approx. 8 on top to make internal temperature 350 degrees. Bake for about 20 minutes.
5. Combine frosting and caramel sauce until thin enough to pour
6. Coat the pie with the frosting while still warm, serve and enjoy!
Hints: Check how it's doing every now and then just to make sure you don't burn it. Ours was done sooner than expected and might have burned if we left it on long enough. Line the pot with tin foil because this stuff is hard to clean off.
Source: Rhodes, Mara. "Featured Recipe: Dutch Oven Caramel Apple Pie". Rhodes Bake-N-Serve Blog. July 8th 2011. Web. June 2 2014. .

Wednesday, June 18, 2014

Dutch Oven: Crooked River Mud Cake

1 18oz box chocolate cake mix
1 7oz jar marshmallow cream  or half a bag of mini marshmallow
1 cup crushed pecans
1 cup semi sweet chocolate morsels
1 12oz can cherry pastry filling

Prepare the cake mix per the directions on the box then stir in the pecans an chocolate morsels.Next, spoon in the marshmallow and cherry pastry filling. Place the mixture into a lightly greased 10' Dutch oven. Place the lid on your dutch oven and bake at 350 degrees for about 35 minutes Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 14 lit briquettes on top and 6 underneath your dutch oven.You may need more coals in windy or cold weather.

This started off in a rather challenging matter seeing as the day we chose to cook it, it was raining which most likely effected the amount of coals needed even though we set up a tarp. Because of this, the assignment was rather time consuming. Although the set up was difficult, mixing the ingredients was easy and the cake itself was agreeable. The only problem encountered was that the outer edges and the bottom were slightly burned; however, the rest was a nice, cake-like brown. I would rate this cake as good. If I were to improve for next time, I would add more coals on the top to properly disperse the heat.

* This assignment was done with Debbie and Leslie.

Tuesday, June 17, 2014

Hawaiian Pizza

To get inspired before choosing our recipe, Leul and I looked on, a trendy social network that is known for its amount of recipes as blog posts. We never settled on a recipe that was given to us by a pinterest user, but instead, we looked for inspiration and agreed upon making a Hawaiian Pizza. All our ingredients came from Farm Boy, following the advice that Tristan gave to me. We used two pre made pizza crusts and cut them to fit inside a dutch oven. We then added Farm Boy brand pizza sauce and mozzarella cheeses and ham.The final touch was the pineapples, this was a crucial part to making it great. I would definitely add them in again just to add the great smell and taste.

Ingredients(2 Pizzas):
2 X Farm Boy Pizza Sauce
1 X Farm Boy Pizza Sauce
2 X Regular thickness Maplewood Ham slices
1 X Pineapple (cut into little pieces)
1 X Mozzarella cheese Bag (250 g)

-Dutch oven (1 per pizza)
-20 coals (2 pizzas)
-Ove glove + tongs
-Tin Foil
-Fire tools and Fire starting tools

Heat up a total of 20 coals if you're making 2 pizzas, 10 coals if you're only making one. Assemble the pizza ingredients together in the oven before placing it near the coals and tin foil. When the coals are heated enough to be white (or 375 to 400 degrees F), place five under the Dutch oven and 5 on top but still contained under the tin foil. After folding the the tin foil in a manner that will allow the oven to receive maximum heat, let the pizza cook for 20-22 minutes. Avoid opening the lid at all costs, it lets heat escape and affects cook time drastically.

“Don’t open the lid, it’ won't cook as well!” -Leul Daniel
“Yeah I don’t know why, but Mr. Brouwer said we should use quotes” -Calum Jeacle

Monday, June 16, 2014

Chili - Andrew Buist and Jake Daigle

Vegetarian Dutch Oven Chili
Rating: *****
By Andrew and Jake

A quick and easy chili with a lot of flavour. 


  • - 2 bay leaves
  • - 1 teaspoon ground cumin
  • - 2 tablespoons dried oregano
  • - 1 tablespoon salt
  • - 2 stalks celery, chopped
  • - 3 cloves garlic, chopped
  • - 3 (28 ounce) cans whole peeled tomatoes, crushed
  • - 1/4 cup chili powder
  • - 1 tablespoon ground black pepper
  • - 1 (15 ounce) can kidney beans, drained
  • - 1 (15 ounce) can black beans
  • - 1 (15 ounce) can whole kernel corn
  • - Sour Cream
  • - Grated Cheese


1. Heat up dutch oven with around 16 coals. When hot, add onion, bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the garlic and celery (and any other veggies if you chose to add them). Keep cooking until veggies are soft.

2. Mix in tomatoes, chili powder, black pepper, beans and corn. Cover up the dutch oven and let it simmer for around 45 minutes. Serve with sour cream and/or cheese on top.


- The more coals the better, specifically while you wait for all of the chili to cook, allowing the veggies to soften easier and so the chili is warmer when served.

- For a more "meatier" version, add about 2 pounds of lean ground beef (precook before hand just in case) when adding in the tomatoes.

- Try to avoid cooking while it is raining, if it is, try to make a shelter


Meatloaf - Dutch oven assignment - Brandon, Thomas

Meat Loaf


1 tablespoon butter
1/4 minced onion
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 buttery round crackers, crushed
1 egg, lightly beaten
3 1/2 tablespoons sour cream
1 1/2 tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
1/4 cup milk (optional)
3 tablespoons ketchup

  1. Add all of the ingredients in a bowl
  2. Put all of the mixed ingredients in the Dutch oven.
  3. Cook for about 40-50 minutes
  4. Eat
To get the Dutch oven to the appropriate temperature we used a chart that told us how many coals we needed and where to put them.  Wrapping the Dutch oven in tinfoil keeps the heat, this helped us make sure that the temperature did not drop.

By: Brandon Hartford, Thomas Hubert

Thursday, June 12, 2014

Dutch Oven Beef Stew

How it went:

Although it turned out thinner and more like soup than stew, the taste was delicious. The recipe called for a packaged spice blend, but we decided to make our own blend by using steak spice and oregano leaves, not too difficult, but it still gave us a choice about what spices were in it. The recipe also called for the steak cubes to be coated in flour before cooking in order to help the broth thicken into gravy. The steak was cooked without flour, but the taste was still good.

What I would do differently:

If I used this recipe again I definitely would try to make it thicker and into more of an actual stew. I would also put more vegetables in just to make it go a bit further. I would also try putting less coals around the dutch oven and let it simmer for longer to see if it made a difference in how thick the gravy was.

All in all a delicious recipe, and no true "mistakes"


  • 2 pounds boneless beef sirloin steak
  • 3 tablespoons of flour
  • 2 tablespoons vegetable oil, divided
  • 1 package McCormick Beef Stew Seasoning Mix
  • 3 cups of water
  • 5 cups frozen vegetables of your choice


  • Coat beef with flour. heat 1 tablespoon of the oil in large Dutch oven on medium-high heat. add 1/2 of the beef; brown on all sides. repeat with remaining beef, adding remaining 1 tablespoon oil. return all beef to Dutch oven.
  • Stir in Seasoning Mix and water. add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. 

Beef Stew

***- The beef stew that me and Hannah made was okay, but it definitely could have been better.

  • 2 pounds boneless beef sirloin steak
  • 3 tablespoons of flour
  • 2 tablespoons vegetable oil, divided
  • 1 package McCormick Beef Stew Seasoning Mix
  • 3 cups of water
  • 5 cups frozen vegetables of your choice


  • Coat beef with flour. heat 1 tablespoon of the oil in large Dutch oven on medium-high heat. add 1/2 of the beef; brown on all sides. repeat with remaining beef, adding remaining 1 tablespoon oil. return all beef to Dutch oven.
  • Stir in Seasoning Mix and water. add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. 

For our Dutch oven assignment, I made the beef at home so that we could make our stew in good time during class. when we were outside starting our assignment Hannah was the one who started the fire. After we got the fire started we put the coals in and I started to prepare the food in the Dutch oven. we had put the Dutch oven on the fire for a couple minutes so that it could heat up while the coals heated up as well. the water wasn't thickening because i had forgotten to put flour on the beef before I cooked it. we ended up borrowing some flour from Mrs Hurley's food room. I think we made a good team and got things done pretty well. the stew didn't turn out how I expected it to but it was still good non the less. if I was to ever make this stew again in the Dutch oven I definitely would have made sure to put the flour on the beef. it would've made all the difference. in the end both me and Hannah enjoyed the stew, even if it didn't come out as we expected it to. Hannah helped me a lot with the assignment.

Wednesday, June 11, 2014

Peach Cobbler Dutch Oven - Fail

                                                              Dutch Oven - Peach Cobbler 
                                                                      Mackenzie Burns 

                                                                            Rating: N/A 

2 29 oz. cans peaches
1 Stick butter
2 c Flour
2 c Sugar
2 ts Vanilla
2 ts Baking powder
1/8 ts Salt
2 c Milk

In a bowl, combine the dry ingredients (flour, sugar, baking powder, and salt). In a large Dutch oven, melt the butter over coals. To the dry ingredients, add the milk and vanilla. Whisk well to combine. Pour the batter into the Dutch oven with the melted butter. Pour in the peaches on top. Cover with lid and place coals on top. Cook for 20-30 minutes over the coals, checking often. 

        What happens when you try to make the teachers favorite dessert? You end up with a repulsive, gooey, liquidy clump of "cake" with peaches on top... This peach cobbler did not end up anything like I expected. 

      I followed the directions exactly as they said. As I started to make the mixture to put into the dutch oven, I noticed that it was way too liquidy to be able to bake. I had to find some extra flour to mix in to make it a little bit thicker. I feel like this recipe would have been fine if it called for one cup of milk as oppose to two cups. The recipe also called for a full stick of butter...Repulsive right? Yup. Once the whole stick melted I noticed that there was way too much in the bottom of the dutch oven compared to the amount of mix I had to put in. I took out about half the amount of butter and it was still way too much. It suggested that the peach cobbler be baked for around 20-30 minutes. After thirty minutes I checked on it and it was still liquid so I left it for another half hour. You could tell that the bottom was cooking but there was nothing going on on top, the peaches and all the liquid in the middle was like boiling like water. It smelt good for a little bit until I took it off the coals and opened it up. It smelt disgusting and there was no way I was taste testing it. I knew that it had failed. 

I am glad I tried to make it from scratch instead of just use a box of white cake but am pretty disappointed that it didn't work. If I was to try this again I would use a different recipe for sure. The recipe guided me the wrong way with the wrong measurements. 

"Dutch Oven Cobblers and Desserts." Everything Dutch Ovens. Web. 11 June 2014. <>.

Monkey Bread

Monkey Bread Dutch Oven Recipe

****Excellent, I will make this at home.

2 rolls of Pillsbury biscuits
1/2 cup sugar
1/2 cup brown sugar
3 Tbsp cinnamon
1 stick butter

Tear biscuits into quarters.
Mix sugar and cinnamon in plastic bag.
Drop each quarter into bag and shake to coat well.
Place in dutch oven.
Melt butter and pour over biscuits.
Bake at 350 degrees for 35 minutes.
Serves 6 to 8.

May want to line oven with foil to catch melted sugar.

The recipe was a perfect choice it was just the matter of having put in the coals earlier then we had put them in, so that a fire would have started quicker and we would have had been able to serve them quicker.


Monday, June 9, 2014

Dutch Oven Giant Chocolate Chip Cookie

Giant Chocolate Chip Cookie

Rated: ****

2 Tubes of Pillsbury Chocolate Chip Cookie Mix
1 Bottle of Sealtest Whipped Cream
1 Bottle of Maraschino

Any kind of Pillsbury giant cookie could be made with the same instructions, this is an example of a chocolate chip one.

-First open the tubes of Pillsbury cookie dough and spread them across the bottom of the dutch oven, the layer of cookie should be about an inch and a half thick.
-Next put the cover on the Dutch oven, cover it with hot coals, and wrap it with aluminium foil.
-Check the cookie after 10 minutes, and after that every couple of minutes, to make sure that it is cooking evenly.
-Remove the cookie when it is thoroughly browned and cooked through.
-The cookie will be soft so let it cool and harden.
-Serve topped with whipped cream and a maraschino cherry.

Makes 20 boxed-cookie sized pieces.

This is a very tasty and incredibly simple recipe. It could be made either at home or on any camping trip provided you have dough for the cookie. It leaves lots of room for creativity regarding garnishing the cookie pieces. There is no link for this recipe as it was a group invention.    

Sunday, June 8, 2014

Fizzy Fruit Cobbler Dutch Oven Recipe

Fizzy Fruit Cobbler Dutch Oven Recipe

Rating: * * * *

1 can apple pie filling
1 box yellow cake mix
1 can lemon-lime soda (Sprite, 7-Up, Mt. Dew, Squirt)
1 Tbsp. cinnamon

Instructions: Any combination of flavors that sound good to you can be tried. This example is apple, yellow cake, lemon-lime, and cinnamon. Another might be cherry filling, chocolate cake, cola, and powdered sugar. Or, blueberry filling, white cake, and grape soda.

Spread the fruit filling across the bottom of the dutch oven.
Sprinkle the cake mix on top of the filling - do not stir it.
Pour a little more than 1/2 of the soda on top of the mix from a low height so it does not splatter all over.
With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok.
When the cake mix is stirred, sprinkle cinnamon on top.
Bake at 325 degrees for 45 minutes.

Serves 8.

This is a great and easy recipe that can be used on any camping trip or just made at home.  Before making your cobbler check the size of your Dutch Oven first to make sure you have enough pie filling to cover the bottom you may need more or less filling depending on the size.

Friday, June 6, 2014

baby cakes

Baby cakes
 Rating ** out of *****

3 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 cup butter
2 tablespoons confectioners' sugarAdjust Servings

Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.

Wednesday, June 4, 2014

Dutch Oven Monkey Bread

Dutch Oven Monkey Bread

**** Excellent, I will make this at home.
This recipe was perfect; the directions were perfect, ingredients and amounts of each.
It took us a long time to make our fire but if we did make it sooner we would have been able to serve it to our whole class.  Next time we will keep that in consideration.
A Favourite “Monkey Bread”
Ingredients: 2 rolls of Pillsbury biscuits
1/2 cup sugar
1/2 cup brown sugar
3 Tbsp cinnamon
1 stick butter
Instructions: Tear biscuits into quarters.
Mix sugar and cinnamon in plastic bag.
Drop each quarter into bag and shake to coat well.
Place in Dutch oven.
Melt butter and pour over biscuits.
Bake at 350 degrees for 35 minutes.
Serves 6 to 8.

You may want to line the Dutch oven with foil to catch melted sugar.
All recipes use a 12-inch dutch oven, unless specified.
If no temperature is listed, use 350 degrees.
Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

Let me know how you enjoyed your Monkey Bread!
Send a photo of your meal so I can add it here.

Beef Stew
by Zack and Josh

Rating: ***


(recipe is doubled)
4 pounds boneless beef sirloin steak cut into 1 inch cubes
6 tablespoons flour
4 tablespoons vegetable oil, divided
2 package McCormick beef stew seasoning mix
6 cups of water
10 cups of frozen vegetables

1. Coat beef with flour. Heat 1 tablespoon of the oil in large non-stick skillet or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef, adding remaining 1 tablespoon oil. Return all beef to skillet.

2. Stir in Seasoning Mix and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.

Hints a little bit of salt makes the taste much better.
also use minimum 10 coals on bottom and top maximum 12 on bottom and top to get water boiling
Quick and easy beef stew recipe

Tuesday, June 3, 2014

Dutch Oven Pizza


Pizza dough (pre-made)
Pizza sauce
Mozzarella cheese




Spread oil in the dutch oven so the crust doesn't stick.
Place pizza dough in the dutch oven.
Spread pizza sauce over the dough.
Place cheese and toppings over the sauce as wanted (some toppings can be on top of the cheese, some on the bottom).
Prepare coals for the dutch oven.
Place about 5 hot briquettes under the dutch oven, and 12 on the top of the dutch oven.
Cook until the dough rises (if using real dough) or until the cheese melts (if using pre-made pizza crust).

This recipe is a great treat that can be made on a camping trip, as it isn't hard to prepare at all and it tastes really good. It's great because you can put any toppings on it that you want, and it's a good way to get rid of leftovers from breakfast, lunch or last nights dinner. The dough can be done as a pre made pizza crust or a home made dough, although if using home made dough it might take longer to cook. The pizza on the canoe trip worked out very well, however I would recommend bringing more than we did (4 pizza crusts for 15 people) since the dutch ovens are pretty small so you end up with a small pizza. Also, make sure to put less briquettes on the bottom and more on top since the bottom can burn very easily if too many briquettes are on the bottom, but you still want to be able to melt the cheese, so more briquettes are needed on top. Overall, it's a great recipe to make while on a camping trip and I highly recommend it!

Dutch Oven Cooking Assignment – May 2014 – PAD30


By:  Spencer Knowles, Ryan Tomlinson

“Delicious and Hot, Pizza Just for You ... Fight for the last slice.”

Rating:  Excellent **** This was delicious pizza and worked well in the Dutch oven.  The pizza dough was a bit larger than the oven and this made the edges of the pizza dough curl over around the sides making a nice crust.  You could probably put some additional cheese around the edges and it would create a filled edge.  Next time, we would be more adventurous with different kinds of toppings.  We were very happy and somewhat surprised at how well it turned out in the Dutch oven.  We were concerned that the dough might stick and so we coated the Dutch oven with a bit of butter before adding the dough.  We would definitely recommend you this on your next outdoor adventure.
The dough was prepared using a bread maker.  You can make it ahead of when you want to use it and keep it wrapped in the refrigerator in plastic wrap until you are ready to roll it out. 


In a measuring cup mix together:
1 tsp lemon juice
1 tbsp oil
1 tbsp sugar
½ tsp salt
1 tbsp dry milk powder
½ cup warm water

Put these ingredients in a measuring cup and stir with a small whisk.  Then pour this mixture into the bread machine. 

Now add 2 ¼ cups of bread flour and 1 tsp active dry yeast on top of the mixture.  Do not stir.  Turn the machine on “dough cycle”.  It will immediately mix all the ingredients together and keep mixing for about 2 minutes.  By then, it will have formed a ball of dough.

The machine will then stop automatically and it will let the dough rest for anywhere from five to ten minutes.  Then the machine will start to mix and relax the dough – it basically just rolls it around in the machine and stops briefly – this continues two or three times over the next 45 minutes before the machine will stop allowing the dough to rest for about an hour.  After about an hour, the timer will go off and the dough will have expanded to about 2 ½ times the original ball.  It will be sticky.  Remove it with floured hands.  You can roll it out at this point and make your pizza.  However, at this point, we wrapped it loosely in plastic wrap and put it in the refrigerator.  It will continue to rise if you don’t use it right away, but as soon as you unwrap it and roll it out, it will deflate.  Roll out the dough and add your favourite toppings.  (We let our dough rest overnight.)


Pizza sauce
Pepperoni (cover the whole pizza)
Grated cheese – lots of it!

Spread the dough with pizza sauce.  Add pepperoni and grated cheese.  You can add whatever you desire and extra spices too – make it your own!

Recipe: Our own

Menu Evaluation

Hiking Trip Menu Evaluation

For the hiking trip my group took nine eggs, salt, one loaf of bread, 12 packages of Mr. Noodles, a pack of bacon, 6 apples red/green, two boxes of crackers, cheddar cheese, fajitas, hot dogs and a ton of chewy bars.

On the first day for lunch Jacob cooked the fajitas, and we had a few of the chewy bars. For dinner we had the hot dogs and Martin and I ate most of the eggs and the bread. We also had a bit of the cheese as a snack at night in the tent along with the. For the second day we ate some apples, the Mr. Noodles, chewy bars and more of the cheese for lunch. For dinner we had the bacon strips and crackers along with most of the leftovers. The next day we had the remainder of the apples on our way back.
I believe that the organization and managing of our food was actually quite good, I would give it a 4-.
Since our meals included all the food criteria, included a lot of variety and tasted decent, I believe we would deserve a 4- for this part of the evaluation too.

Although we needed to make adjustments, most of our meals matched our original menu plan. I would give us a 3+.

The meals were fairly easy to make. We just needed to boil the Mr. Noodles, the eggs were already cooked, and the bacon needed some baking. It was so hard to boil the water for the noodles that Jacob ended up losing his patience and throwing the water away at one point. Because of this, we did take a bit too long to make our lunch on the second day. For this I would give my group a 3+.
In the end, there was enough of everything for all our group members to eat and only the cheddar cheese and some of the crackers remained. Only the bacon was a bit scarce, but I don’t think we could have brought enough bacon. It just tasted too good. We deserved a 4-.

We did pretty well with the clean-up part of all the meals. Jacob would cook, Derek would put the garbage in bags, and Martin and I would put up the food bag. This rhythm remained for the whole trip, and our clean-up performance was pretty good. I would give us a 3 for this section of the trip.

Monday, June 2, 2014

Dutch Oven Monkey Balls

Please refer to the above link for recipe and directions*

These turned out spectacularly on our camping trip, they were easy to make about 15 min prep time, 30 min cook time using 6 coals on the bottom and 12 on the top. They were a good dessert and a not so healthy breakfast option and stayed good despite the Pillsbury not being refrigerated since we were in the middle of camping. My tip: Make sure you use enough butter, we ran out and they just weren't the same.

The Great Camp Pizza

Pizza Crust
Cheese (more than you think)
Tomato Sauce

Toppings(all optional):

1. Spread Sauce on crust
2. Spread toppings as desired
3. Blanket with grated cheese
4. Bake in dutch oven for 5 minutes
5. Serve and enjoy!

Very alterable. When we made this pizza on our trip, some people preferred not having onions, so we removed that topping from one of the pizzas. Also, pizza works well with most toppings. This means that anything canned or preserved can be added - ideal for longer camping trips.

You're always going to need more than you think. Pizzas don't get too big in dutch ovens, so it is almost always a good idea to prepare more. Also, it is very easy to burn the bottom of your pizza in a dutch oven, without cooking the ingredients at all. To avoid this, put more coals on top of the dutch oven.


Sunday, June 1, 2014

Thin Crust Canadian Mushroom Pizza - Dutch Oven Summative

Thin Crust Canadian Mushroom Pizza
- Fresh baked Tortilla Bread (x3)
- 5 year-old Aged Mozzarella Cheese (grated)
- Pepperonni (Thinly Sliced)
- Thinly sliced Mushrooms
- Garlic Pizza Sauce

1. Prepare Pizza on plate outside dutch oven
2. Set in dutch oven to bake for approximately 5 minutes with coals placed strategically
3. Serve

- Make sure you limit the amount of coals under the oven in order to avoid burning the dough
- Assure a good amount of coals (12-20) on the top of the oven to melt cheese and cook pepperonni

Feeds nice sample sizes to about 30 people. Very easy to prepare and bake. Reccommended for anyone who needs to make a quick snack on a trip with limited cooking experience.

 By Tristan Allaire & Jessica Lind