Apple Pecan Cobbler
Trevor Davey
For the Dutch Oven
1 qt. or can apple pie filling
1 qt. or can apples
1 spice cake mix
1 sm. pkg. broken pecans
1 sm. pkg. pecan halves
1 pkg. caramels
1 bottle caramel topping
Place apples and pie filling on bottom of Dutch oven, mix cake mix as per instructions using juice from apples and broken pecans. Place over apples. Unwrap caramels and place on top of mix. Bake for 45 min.- 1 hr. at 350. When cake is done, uncover and place pecan halves on top. Drizzle caramel topping over nuts. Let cool.
Grilled Veggies
Clifton Koon
You will need to find that old cookie sheet that everybody has but won't throw away ‘cause it may come in useful, well guess what, it now comes in useful. Cover the old cookie sheet with aluminum foil and either spray with non stick cooking spray or a little olive oil. Then simply add your favorite fresh vegetables diced. I use diced potatoes, chopped onions, broccoli, baby carrots, for starters. Then shake on your favorite seasonings. I use McCormick’s steak seasoning. If I don't have that, then kosher or sea salt, garlic, pepper, and dill. Then put in the grill and cook stirring occasionally. (REMEMBER, CARROTS TAKE LONGER TO COOK SO I PUT THEM ON A LITTLE BEFORE THE REST AND THE BROCCOLLI ON A LITTLE AFTER). There you go, a great addition to every barbeque and absolutely healthy to boot. For another idea, This is a little variation to the normal roast that we all have had and love. Make a few deep cuts in it and add apple slices (granny smith are the best) and garlic cloves, then do everything else as you normally would. The apples add a little bit of flavor. You will be surprised that the apple flavor is very very mild but just enough to be fantastic. I like a little more usually, so I will cut the roast so it is one single piece of meat but only one and a half inches thick. (To do this you need to cut in a spiral pattern). Then I add apples, onions and garlic and sometimes when they are cheap, mangos and roll it all back up into the original shape and use butchers string to tie it together. then cook as usual. Once again the flavor is mild and does not overpower the meat, but is just there to be fantastic.
Chili’s Fajitas
Liz Fielding
Marinade:
¼ c. lime juice
1/3 c. water
2 T. vegetable oil
1 large garlic clove, minced
3 tsp vinegar
2 tsp soy sauce
½ tsp liquid smoke
1 tsp salt
½ tsp chili powder
½ tsp cayenne pepper
¼ tsp ground black pepper
Dash onion powder
1 boneless, skinless chicken breast halves or 1 lb top sirloin steak
1 green or red pepper
1 purple onion, sliced
1 T vegetable oil
1 tsp soy sauce
2 T water
½ tsp lime juice
Dash ground black pepper Dash salt
Combine marinade ingredients and add meat. Soak for at least two hours. Barbecue or broil meat. Saute or grill vegetables in oil for five minutes. Combine soy sauce, water & lime juice and pour over vegetables. Cook until tender and salt to taste. Slice meat and veggies into strips. You may cook the marinade in a sauce pan and serve with fajitas. Serve with all your favorite toppings – guacamole, sour cream, cheese, etc.
Tin Foil Dinners
Marci Tullis
“The best tin foil dinner I ever had”
2 sheets of foil for each dinner
sliced carrots
sliced potatoes
sliced onions
1 meat patty
2 pieces of cabbage per dinner
3T condensed mushroom soup
Place cabbage in middle of foil. Layer potatoes, carrots meat and onions on top of cabbage (will keep other vegi's from sticking and burning.) Salt and pepper, and put mushroom soup on top of vegi's and meat. Fold foil into a packet, cook 45 mins then check. Follow directions for as many servings as needed. May also cook in hot coals. You can also make this recipe in to a casserole.
Same ingredients except put in a deep casserole dish rather than foil. Increase amount of ingredients per person. Bake 350 for hour.
Trevor Davey
For the Dutch Oven
1 qt. or can apple pie filling
1 qt. or can apples
1 spice cake mix
1 sm. pkg. broken pecans
1 sm. pkg. pecan halves
1 pkg. caramels
1 bottle caramel topping
Place apples and pie filling on bottom of Dutch oven, mix cake mix as per instructions using juice from apples and broken pecans. Place over apples. Unwrap caramels and place on top of mix. Bake for 45 min.- 1 hr. at 350. When cake is done, uncover and place pecan halves on top. Drizzle caramel topping over nuts. Let cool.
Grilled Veggies
Clifton Koon
You will need to find that old cookie sheet that everybody has but won't throw away ‘cause it may come in useful, well guess what, it now comes in useful. Cover the old cookie sheet with aluminum foil and either spray with non stick cooking spray or a little olive oil. Then simply add your favorite fresh vegetables diced. I use diced potatoes, chopped onions, broccoli, baby carrots, for starters. Then shake on your favorite seasonings. I use McCormick’s steak seasoning. If I don't have that, then kosher or sea salt, garlic, pepper, and dill. Then put in the grill and cook stirring occasionally. (REMEMBER, CARROTS TAKE LONGER TO COOK SO I PUT THEM ON A LITTLE BEFORE THE REST AND THE BROCCOLLI ON A LITTLE AFTER). There you go, a great addition to every barbeque and absolutely healthy to boot. For another idea, This is a little variation to the normal roast that we all have had and love. Make a few deep cuts in it and add apple slices (granny smith are the best) and garlic cloves, then do everything else as you normally would. The apples add a little bit of flavor. You will be surprised that the apple flavor is very very mild but just enough to be fantastic. I like a little more usually, so I will cut the roast so it is one single piece of meat but only one and a half inches thick. (To do this you need to cut in a spiral pattern). Then I add apples, onions and garlic and sometimes when they are cheap, mangos and roll it all back up into the original shape and use butchers string to tie it together. then cook as usual. Once again the flavor is mild and does not overpower the meat, but is just there to be fantastic.
Chili’s Fajitas
Liz Fielding
Marinade:
¼ c. lime juice
1/3 c. water
2 T. vegetable oil
1 large garlic clove, minced
3 tsp vinegar
2 tsp soy sauce
½ tsp liquid smoke
1 tsp salt
½ tsp chili powder
½ tsp cayenne pepper
¼ tsp ground black pepper
Dash onion powder
1 boneless, skinless chicken breast halves or 1 lb top sirloin steak
1 green or red pepper
1 purple onion, sliced
1 T vegetable oil
1 tsp soy sauce
2 T water
½ tsp lime juice
Dash ground black pepper Dash salt
Combine marinade ingredients and add meat. Soak for at least two hours. Barbecue or broil meat. Saute or grill vegetables in oil for five minutes. Combine soy sauce, water & lime juice and pour over vegetables. Cook until tender and salt to taste. Slice meat and veggies into strips. You may cook the marinade in a sauce pan and serve with fajitas. Serve with all your favorite toppings – guacamole, sour cream, cheese, etc.
Tin Foil Dinners
Marci Tullis
“The best tin foil dinner I ever had”
2 sheets of foil for each dinner
sliced carrots
sliced potatoes
sliced onions
1 meat patty
2 pieces of cabbage per dinner
3T condensed mushroom soup
Place cabbage in middle of foil. Layer potatoes, carrots meat and onions on top of cabbage (will keep other vegi's from sticking and burning.) Salt and pepper, and put mushroom soup on top of vegi's and meat. Fold foil into a packet, cook 45 mins then check. Follow directions for as many servings as needed. May also cook in hot coals. You can also make this recipe in to a casserole.
Same ingredients except put in a deep casserole dish rather than foil. Increase amount of ingredients per person. Bake 350 for hour.
