Ghoulish Black Bean Chili Casserole

     I really love a good, mix, dump and bake kind of recipe.  This casserole from Pillsbury can be made with chorizo, Italian sausage or even soy crumbles if you're a vegetarian.  You can brown the sausage in your dutch oven or make it easy and cook it on your kitchen stove beforehand.  I couldn't find the Mexican stewed tomatoes called for in the original recipe.  Plain stewed tomatoes worked just fine but if you want to add some heat, toss in a small can of diced, drained, green chilies.  I baked this in my 12 inch dutch oven with 12 coals around the base of the oven and the lid completely covered with 28 briquettes.  After 55 minutes I added the cheese and let it sit for 5 more minutes to allow it to melt.  Be sure to give this cool weather casserole a try and have a hauntingly good Halloween!
   
Ghoulish Black Bean Chili Casserole
1 lb chorizo or Italian sausage, casing removed if necessary, crumbled, browned and drained
1 medium green bell pepper, seeded and chopped
1 cup chopped onion
1 cup regular long-grain white rice, uncooked
1 8.75 oz can corn, drained
1 15 oz can black beans, drained, rinsed
1 14.5 oz can chicken broth
1 14.5 oz can stewed tomatoes, cut up and undrained
1/2 cup water
2 tsp chili powder
1/2 tsp cumin
1 cup shredded Cheddar cheese

     Lightly oil or spray 12 inch dutch oven.
     In large bowl or dutch oven combine all ingredients, except cheese.
     Bake at 375 degrees for 50-55 minutes or until rice is tender.
     Sprinkle with cheese, bake for 5 minutes more or until cheese has melted.
     Makes 8 servings.

Mix all ingredients, except cheese, and pour into dutch oven

Bake at 375 degrees for 55 minutes then sprinkle with cheese

Bake for 5 minutes more or until cheese has melted

Top this ghoulishly good casserole with sour cream
and chopped fresh cilantro

Bacon Cheese Pull-Aparts

     Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast.  This recipe from Pillsbury was not only a cinch to prepare but warm and filling as well.  In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle.  I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly.  This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. 

Bacon Cheese Pull-Aparts
1 egg
2 Tblsp milk
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, beat egg and milk with wire whisk until smooth.
     Separate dough into 8 biscuits; cut each biscuit onto quarters.
     Gently stir biscuit pieces into egg mixture to coat evenly.
     Fold in bacon, cheese and onions.
     Spoon mixture into prepared oven; arrange biscuit pieces in single layer.
     Bake at 350 degrees for 23-28 minutes or until golden brown.
     Cut into squares, makes 4-6 servings.

Spread biscuit mixture in single layer in well oiled oven

Bake at 350 degrees for 23-28 minutes

Stash this recipe in your camping recipe file,
it's easy and very tasty as well

Raspberry Bubble Bake

     If any of you wonderful people out there in dutch oven cooking land are still following my blog, I apologize for not keeping up with your nice comments and for generally falling behind on posting any new recipes.  Thank you for your patience and I hope you have been enjoying cooking in your black pots while mine have been collecting dust.  Life has been a good kind of busy lately but now that the weather has cooled off I am really feeling the urge to fire up the coals and try some new recipes.
     This Raspberry Bubble Bake from the Rhodes site is just about as easy as it gets.  A great recipe for the beginning dutch oven cook, the hardest part is waiting for the dough to rise.  When you add the pie filling, it may look a lot but after the dough rises, the rolls will poke through.  In my 12 inch dutch oven, they baked for 30 minutes with 12 coals in a ring around the base of the oven, 18 placed around the outside of the lid with 6 briquettes spaced evenly in the center.  If you don't feel like going to the trouble of making the icing, sprinkle the rolls liberally with powdered sugar. Substitute with your favorite pie filling, as a dessert or coffee cake, these ooey, gooey, rolls are totally delicious.

Raspberry Bubble Bake
12 frozen Rhodes White Dinner Rolls
2 21 oz cans raspberry pie filling, or your favorite flavor
2 Tblsp butter
2 Tblsp milk
1 1/4 cup powdered sugar

     Lightly oil or spray 12 inch dutch oven, line with parchment paper if desired.
     Place twelve frozen rolls in prepared oven and allow them to thaw until softened.
     Once softened, using kitchen shears or a sharp knife, cut each roll in half and then cut each half into three pieces.
     Spread two cans of your favorite pie filling evenly over the pieces of dough.
     Cover and allow dough to rise until doubled in size and the dough starts peeking through the filling.
     Bake at 350 degrees for 30 minutes or until bread has turned golden brown and holds its shape when lightly touched.
     For icing: heat butter and milk until butter is melted. 
     Gradually add powdered sugar until the icing's consistency is thick but pourable. 
     Drizzle glaze over rolls, serve while still warm.

Allow frozen rolls to thaw until softened

Cut each roll in half then each half into thirds

Spoon pie filling over rolls, cover and allow to rise
until doubled in size

Bake at 350 degrees for 30 minutes

Drizzle icing over hot rolls

So sweet, gooey and good