Saturday, May 29, 2010

Kendall's Easy Peachy Cobbler

2 (30 oz.) cans sliced peaches; drained (Don't forget to drain peaches...done that before :(
1 can Sprite or 7Up
1 yellow cake mix; dry
ice cream or whipped topping....your choice

Into a 12" Dutch oven add peaches and spread out. I like to add about keep about 1/4 cup of the peach juice to add into the dutch oven with the peaches, this makes it a little more moist. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 30-40 minutes using 15 briquettes top and 9 briquettes bottom. Rotate oven and lid every 15 minutes.
Serve warm with ice cream.
Serves: 8-10

Tip: When "baking" something in a dutch oven, here is an easy way I found to know how many briquettes to use: First take the diameter of the oven, for Example a 12". Times that by 2. You will need 24 briquettes. Then since you are baking just use the "3 up, 3 down rule". Since it is a 12" (12-3=9) would be 9 on the bottom of the Dutch oven, and 3 up (12+3=15) would be 15 on top. You want more heat on the top since you will be baking it. This 3 up, 3 down rule works with any size dutch oven !!

Dutch Oven Pineapple Upside Down Cake


4 Tbs. butter
1yellow cake mix
1 cup brown sugar
1 cup pineapple juice
8 pineapple rings
1/3 cup water
8 maraschino cherries
3 eggs
1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.
Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.
Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.
Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before serving.
Serve with vanilla ice cream or whipped cream as topping.
Serves: 8-10
Note: Don't expect it to come out looking perfect. This is evident by the picture. If Pineapple rings stick to bottom of the dutch oven, just re-arrange before serving :)

Layered Cookie Bars

3/4 Cup (1-1/2 sticks) butter or margarine
1- 3/4 Cups vanilla wafer crumbs (about 50 wafers, crushed)
6 Tbsp. Hershey Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 Cup Semi-sweet Chocolate Chips
3/4 Cup Heath Bits 'O Brickle Toffee Bits
1 Cup chopped walnuts

1. Heat oven to 350. Melt butter in 13x9-inch baking pan in oven.
Combine crumbs, cocoa, and sugar; sprinkle over butter.
2. Pour sweetened condensed milk evenly on top of crumb mixture.
Top with chocolate chips and toffee bits, then nuts; press down firmly.
3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan
on wire rack. Chill, if desired. Cut into bars. Store covered at room
temperature. Makes about 36 bars.

This is a little like Magic Cookie Bars--but a little different--YUMMY!!

"Best Freakin' Macaroni Salad Ever!"

Jenna and I made this up today, and when McKaydee tasted it, she said "This is the best freakin' macaroni salad ever! It has pickles AND pasta!" So that's how we named this salad!! Don't be frightened by the sweetened condensed milk, it gives it a sweet flavor that is delish! It would also be a great dressing for cole slaw or as my Cole calls it "ME-SLAW"! Enjoy!!


  • 16 ounces uncooked macaroni of choice
  • 3-4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 1/2 cup chopped dill pickles
  • 1/2 cup chopped green onions
  • 1 can sliced olives

  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery,pickles,olives, and green onions. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. This would be good mad a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid, so don't skimp too much on the dressing!

Dutch Oven Fudge Squares

These are an excellent treat on a campout !!!
Tip: When making on a camping trip, mix dry ingredients together and store in a ziploc bag.

3/4 cup Margerine/or Butter
1/2 cup cocoa
3/4 cup flour
1 1/2 cups Sugar
1 tsp. Vanilla
3 Eggs beaten
1/2 cup chopped pecans (if desired....not for me)

Heat Margarine and cocoa until margerine melts, set aside. Mix flour and sugar in a bowl; add vanilla and the beaten eggs. Add margarine and cocoa to the mixture. Mix until all ingredients are well blended. Fold in pecans....if desired that is.
Pour batter into an oiled dutch oven. Cover and bake in 12 inch Dutch oven. Using 15 Briquettes on top, and 9 on bottom. Bake 30-40 minutes or until knife comes out clean. Serves 8 people....or 4-5 very hungry people ;)
Note-this can also be done in a regular oven baking at 375 degrees until done.

Wednesday, May 19, 2010

Scalloped Potatoes

5 large potatoes, peeled and thinly sliced
3/4 c. chopped onion
3 tbsp. butter or margarine
1/4 c. all-purpose flour
1 3/4 c. chicken OR beef broth (I have used both and both turn out really good)
2 tbsp. mayonnaise
3/4 tsp. salt
1/8 tsp. pepper

  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
  2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
  3. Cover and bake at 325 degrees for 1 1/2- 2 hours or until tender.
If you want to make a meal out of it, it is also really good to put diced ham and green beans in this for a main dish. Good!!

Tuesday, May 18, 2010

Bananas 'N' Cream Bundt Cake
1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners' sugar
1.In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Tuesday, May 4, 2010

Yum-o Snickerdoodles

These snickerdoodles are the best!! We really like them at our house.

1/2 cup butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

3 tbsp. white sugar
3 tsp. ground cinnamon

Preheat oven to 375* F. Cream together butter, shortening, 1 1/2 c. sugar, eggs, and the vanilla. Blend in the flour, cream of tartar, baking soda, and salt. Shape dough into 1 inch balls. Mix the 3 tbsp. white sugar and 3 tsp. ground cinnamon. Roll balls of dough in cinnamon/sugar mixture. Place 2 inches apart on un-greased baking sheets. Bake 8 minutes, take out of oven and allow to sit on baking sheets for 2 minutes before removing to cool.