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

Ingredients:

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 :)

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.