20 Easy Recipes for Cast Iron Cooking

By Adele Cliff

Text Copyright © 2013 Adele Cliff

All Rights Reserved

Contents

Dedication

Introduction

Appetizers

Taco Ring

Mini Pigs-in-Blankets

Sweet and Sour Meatballs

Grandma’s Bean Soup

Side Dishes

Cowboy Beans

Mom’s Corn Pudding

Cheesy Potatoes

Slow Roasted Root Vegetables

Main Dishes

Chicken Pot Pie

Hearty Chili

Creamy Chicken and Rice

Sausage and Sauerkraut

Breakfast

Baked French Toast

Fruit and Nut Oatmeal

Savory Bread Pudding

Breads

Parmesan Herb Biscuits

Beer Bread

Desserts

Firecracker Cake

SIN-fully Good Cake

Cherry Cobbler

Dedication

I was inspired to write this cookbook by my three children.  Children are life’s greatest blessing and although I love each of mine very much, God has doubly blessed me with children that I really like as well.  Funny, strong and very cool, my kids have grown into adults that I always want to spend time with.

To Cody Elizabeth, my cowgirl diva, I want to thank you for always encouraging me to try new things.  Any far out idea I’ve come up with, I know I can voice it to her and get a hearty, “Oh yeah! You should totally do that, mom!”  I hope that I have been half as encouraging to you as you have been to me.

To Chelsea, my airborne missile operator, I thank you for being brave enough to get out there in the real world and face down the scary things that most of America doesn’t even know exists. Mostly, we all thank you for being brave enough to ALWAYS ask the question, “When are we having some cast iron cooking?” We all want it, but you manage to remind us just how badly.

And to Jake, my only son, my baby and the strongest young man I’ve known, thank you for never letting me take things too seriously.  Whether we are crashed in front of the t.v. or out for a ride, you make the simplest things so hilarious that I can never stay mad about anything. (Ooooh, look at the campers…)

Finally, I can’t thank my awesome husband, Mark, enough for introducing us to this amazing world of cast iron cooking.  You bought me that first Dutch oven as a Christmas present that seemed less than stellar, but turned into something the whole family craves on a regular basis.  Thank you for knowing me better than I know myself.

Introduction

There is just something inexplicable about cooking out of doors.  I can still remember the first time we took our family camping and found ourselves lusting after the breakfasts of our fellow campers.  Being a “smart” mom, I knew my young children would not want anything more than their typical cold cereal, sugary sweet and lacking in any essential ability to nourish.  As I passed out the plastic bowls and poured the first serving of neon-colored rings, I was blindly distracted by an enticing aroma.  I sniffed deeply as the cereal overflowed the bowl in my hand.  What was that?  I wondered as I scooped up the spilled cereal.

“It’s bacon,” my husband stated, a scowl lining his face as he glared at the cereal box.   He seemed to be reading my mind as I covertly scanned each of the neighboring campsites for the source of such an amazing essence. 

“It can’t be regular bacon,” I quipped. “They must have done something to it to make it smell that, that…” I was at a loss for words for the first time in my life.

We ate in silence, the cereal tasting like sawdust as we continued to be lambasted by new scents.  Mark actually moaned when the maple syrup flowed over the hotcakes in the campsite across the lane. We finished our cereal and I threw the box in the trash as soon as breakfast was over.

“I’ve got to go to the camp store,” I announced as I stuffed the cardboard box under the other offensive trash. “Do you think they carry hickory smoked bacon?”

Many months later, on Christmas morning to be exact, I opened what turned out to be one the most precious gifts my husband has ever purchased.  The box, so heavy I could barely lift it, was a cube about 12 inches in each direction.  When I pulled out the 10 inch Dutch oven, my right eyebrow instantly rose in suspicion.  I had a staunch “no kitchen items” rule that I had put in force the previous Christmas when I had received a crock pot from the love of my life.

I thanked him tersely and tucked the heavy pot into the pantry, determining to return it when he wasn’t looking. I hated to hurt his feelings, but what in the world was I going to do with a cast iron pot that out-weighed my firstborn?

Less than a week later, I came home to find Mark making a batch of spicy hot chili.  There went any hopes for returning the blasted contrivance. The chili was good, but not enough to convince me.  Back in the pantry, hidden behind the ice cream maker, went the Dutch oven.  There it remained until Memorial Day almost two years later. 

When Mark planned a rustic camping trip with his family, I smiled and said, “No thank you.  You guys have a nice time.”

“Dad and I are making dinner later.  Why don’t you come out to the wood-lot and eat with us?”

When I arrived almost six hours later, I was still skeptical.  The moment that I spotted the now infamous cast iron pot hanging over the open fire, my cynicism doubled.  When Mark pulled the lid off to check his steaming concoction, I was surprised by how good it smelled.  A spicy chicken stew was simmering happily.  Then something sweeter wafted by.

“Upside down cake,” Mark stated.  “Pineapple, your favorite.”  I was a goner.  We feasted on stew, biscuits and of course, that wonderful upside down cake. I could barely walk back to the car that night. 

From that moment on, it was my mission to learn as much about cast iron cooking as I could.  There was surprisingly little available providing recipes that involved cooking over fire or even charcoal.  You can jumpstart your own cooking experience with these super simple recipes.  And yes, my family has happily tested them all.  Enjoy!

Appetizers

Taco Ring

1 tube crescent roll dough

½ lb ground beef, browned and drained

¾ cup shredded taco blend cheese

¼ cup salsa

¼ cup sliced jalapeno

½ cup shredded lettuce

½ cup sour cream

Lightly grease a 10” pie plate with vegetable shortening. Unroll and separate the crescent rolls. Arrange the crescent rolls around the perimeter of the pie plate, each pointing out, making a sunburst shape.  With the backs of your fingers, slightly flatten the overlapping pieces of crescent dough.

Spoon the browned ground beef on the crescent dough, being careful not to cover the outer and inner edges of dough.  Top with the shredded cheese. 

Take each outer point of crescent dough and pull it toward the center, partly covering the ground beef filling. Press the tips firmly into the center portion of dough to seal.  There will be gaps between each strip of dough.

Place pie plate in a shallow 12” cast iron Dutch oven with feet and cover with flat lid.  Arrange 6 hot coals in a circle and place Dutch oven directly above hot coals. Add 8-10 more hot coals around perimeter of lid. Bake, without lifting lid, for 45 minutes, adding additional hot coals after first 30 minutes. 

To serve, carefully remove pie plate from Dutch oven with oven gloves.  Cut into wedges and serve with salsa, jalapeno, lettuce and sour cream.

Mini Pigs-in-Blankets

1 tube crescent roll dough

1 package cocktail wieners or smoked sausage

4 slices American cheese singles, cut in quarters

Unroll and separate crescent dough.  Cut each triangle in half, lengthwise, forming 16 smaller triangles. Place one square of cheese each dough triangle at the wide end. Place one sausage on top of each slice of cheese.  Roll up each one, pressing the pointy tip of the dough into the roll to seal.

Place each sausage roll on a lightly greased 10” pie plate. Place the pie plate in a 12” Dutch oven with feet and top with a flat lid. Arrange 6 hot coals in a circle and place Dutch oven on top of coals.  Arrange 8-10 more hot coals around the perimeter of the lid.

Bake, without lifting lid, for 35 minutes.  Replace coals with fresh hot coals after 30 minutes.

Serve hot with assorted condiments:  ketchup, mustard and barbecue sauce.             

Sweet and Sour Meatballs

1 bag frozen meatballs, thawed

¼ cup chopped onion

1 8 oz. can pineapple tidbits

1 8 oz. jar grape jelly

1 bottle chili sauce

1 tsp. ground ginger

Combine all ingredients in 10” Dutch oven with feet. Cover with flat lid.  Arrange 6 hot coals in a circle and place Dutch oven on top of coals.  Place 8-10 more hot coals around perimeter of lid.  Bake for 60 minutes, occasionally stirring gently. Replace with fresh hot coals as needed.

Serve hot over rice.

Grandma’s Bean Soup

¼ lb bacon, cut into ½” pieces

2 cans northern beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can chicken broth

¼ cup ketchup

½ tsp. sea salt

¼ tsp.  ground black pepper

Arrange 8 hot coals in a circle.  Place a 12” Dutch oven with feet over hot coals.  Saute chopped bacon until lightly browned.  Remove bacon and set aside.  Add 1 can northern beans and the cannellini beans to Dutch oven. Pour in chicken broth. Add salt and pepper and let simmer for 20 minutes. 

In the meantime, mash remaining northern beans with a fork and add to Dutch oven. Add ketchup and simmer additional 20 minutes.

Side Dishes

Cowboy Beans

½ lb. ground beef, browned and drained

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

Arrange 8 hot coals in a circle.  Place 12” Dutch oven with feet over hot coals.  Saute chopped onion in oven with 1 Tbs vegetable oil until translucent. Add remaining ingredients and cover with flat lid.  Place 8-10 hot coals around perimeter of lid.  Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.

Serve hot with cornbread or Mom’s Corn Pudding and your favorite grilled meats for a real cowboy experience.

Mom’s Corn Pudding

1 can whole kernel corn, drained

4 Tbs. butter, melted             

1 can creamed corn

½ tsp. salt

¼ tsp. pepper                                         

1 box corn muffin mix

¼ cup sugar                                         

8 oz. sour cream                                                       

2 eggs

In a large mixing bowl, combine all ingredients. Mix well.  Pour into a lightly greased 12” cast iron Dutch oven with feet.

Arrange 8 hot coals in a circle and place Dutch oven on coals.  Cover with flat lid and top with 10 more hot coals.  Bake for 60 minutes, adding fresh coals after 30 minutes.

Serve hot.

Cheesy Potatoes

1 bag frozen diced potatoes, thawed

1 can condensed cream of chicken soup

8 oz. sour cream

8 oz. shredded cheddar cheese (keep 2 Tbs aside)

½ tsp. salt

¼ tsp. ground black pepper

3 Tbs. butter, melted

3 Tbs. crushed potato chips

In a medium mixing bowl, stir together the condensed soup, sour cream, salt, pepper and all but 2 Tbs.  of the shredded cheese. Add the diced potatoes and fold gently until well covered in soup mixture.

Spoon the potato mixture into a lightly greased 12” cast iron Dutch oven with feet.   Top with remaining shredded cheese.  In a small bowl, mix together the melted butter and crushed potato chips.  Sprinkle chip mixture over potatoes.

Arrange 8 hot coals in a circle and place Dutch oven on the coals. Top with flat lid and place 8-10 hot coals around perimeter of lid. Let bake for 60 minutes, adding more hot coals after 30 minutes.

Serve hot and stand back.  These are addicting.

Slow Roasted Root Vegetables

1 bag baby carrots

2 onions, peeled and cut in wedges

3 parsnips, peeled and cut into thick slices

1 lb. baby red potatoes, washed             

6 cloves whole garlic, peeled

3 Tbs. olive oil

½ tsp. sea salt

½ tsp. ground black pepper

¼ tsp. dried rosemary

In a 12” cast iron Dutch oven with feet, combine vegetables and garlic cloves.  Drizzle with olive oil and mix to coat evenly.  Add salt, pepper and rosemary.  Gently mix together.

Arrange 4 hot coals in a circle and place Dutch oven over coals.  Cover with flat lid and top with 6 more hot coals. Let roast for 75-90 minutes, adding fresh coals as needed.

Serve hot.

Main Dishes

Chicken Pot Pie

1 can mixed vegetables (Veg-All)

1 can condensed cream of potato soup

2 cans chicken, drained

1 box corn muffin mix

1 egg

½ cup milk

In a large bowl, stir condensed soup until creamy.  Gently fold in vegetables and chicken. Spoon into an ungreased 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with flat lid and place 6 more hot coals on lid. Let simmer for 10-15 minutes until bubbling. While waiting for chicken mixture to heat, mix corn muffin mix as directed in a medium bowl. Spread muffin mix evenly on top of hot chicken and vegetable mixture.

Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with flat lid and top with 6 more hot coals. Bake for 30 minutes.  Serve hot.

Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained             

1 medium can chili beans with seasoning

1 can crushed tomatoes             

1 can diced tomatoes

1 packet chili seasoning

Place a 12” Dutch oven over 10 hot coals arranged in a circle.  Add 1 Tbs vegetable oil. Saute diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals.  Simmer for 60 minutes, adding additional hot coals as needed.

Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

Creamy Chicken and Rice

6 boneless, skinless chicken thighs

1 cup long grain white rice

1 can condensed cream of chicken soup

In a medium bowl, mix soup with one plus one half soup can of water until well blended. In 10” Dutch oven, arrange chicken on bottom, leaving at least ½” between each piece. Top with rice and soup mixture. Do not mix.  Arrange 8 hot coals in circle and place Dutch oven on top.  Cover with flat lid and top with 8 more hot coals.  Bake for 60 minutes, adding additional hot coals as needed.

Serve hot with biscuits.

Sausage and Sauerkraut

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 Tbs brown sugar

2 Tbs maple syrup

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed.  Serve hot.

Breakfast

Baked French Toast

6 slices stale white bread

6 links heat and serve breakfast sausage, sliced in 1/2” chunks

6 eggs

½ cup milk

½ cup maple syrup

½ tsp cinnamon

In a 10” pie plate, arrange bread slices, slightly overlapping each. Scatter sausage pieces over top of the bread.  In a medium bowl, beat together eggs and milk.  Add maple syrup and cinnamon and mix well. Pour egg mixture over bread and refrigerate for at least one hour or up to overnight. When ready to bake, place pie plate in a shallow 12” Dutch oven.  Arrange 6 hot coals in a circle and place Dutch oven on top.  Cover with flat lid and place 6 more hot coals in lid. Bake for 30 minutes.  Serve hot with additional maple syrup and whipped cream.

Fruit and Nut Oatmeal

6 cups water

½ tsp salt

3 ¼ cups quick cooking oats

3/4 cup brown sugar

½ cup maple syrup

½ cup chopped almonds

½ cup dried fruit                           

In a shallow 12” Dutch oven, bring water and salt to a rolling boil over 10 hot coals. While waiting for water, mix remaining ingredients together in a small mixing bowl.  When water boils, stir in oats. Continue cooking and stirring for one minute. Remove from fire and top with fruit and nut mixture. Serve hot with milk or cream.

Savory Bread Pudding

6 slices stale white bread

6 links heat and serve breakfast sausage, slice in ½” chunks

6 eggs

1 cup shredded cheddar cheese

½ cup milk

½ tsp seasoned salt                                                       

In a 10” pie plate, arrange bread slices, slightly overlapping each. Scatter sausage pieces and shredded cheese over top of the bread.  In a medium bowl, beat together eggs, seasoned salt and milk. Pour egg mixture over bread and refrigerate for at least one hour or up to overnight. When ready to bake, place pie plate in a shallow 12” Dutch oven.  Arrange 6 hot coals in a circle and place Dutch oven on top.  Cover with flat lid and place 6 more hot coals in lid. Bake for 30 minutes.  Serve hot.

Breads

Parmesan Herb Biscuits

2 tubes refrigerated biscuit dough

1 Tbs. Italian seasoning

2 Tbs. butter, melted

¼ cup grated parmesan cheese                                         

In a small bowl, mix together parmesan cheese and Italian seasoning.  Generously grease a shallow 12” Dutch oven.  Arrange biscuits in pan, leaving ¼” space between each if possible.  Brush melted butter over the tops of biscuits.  Sprinkle tops with parmesan mixture.  Arrange 6 hot coals in circle and place Dutch oven on top.  Cover with flat lid and top with 6 more hot coals. Bake for 12-15 minutes, until golden brown.  Serve warm.

Beer Bread

3 cups self-rising flour

½ cup sugar

1- 12 oz. can beer

3 Tbs melted butter                                                       

In a large mixing bowl, combine flour and sugar. Add entire can of beer and mix well.  Batter will be lumpy.  Scrape batter into a well-greased 12” shallow Dutch oven.  Pour melted butter over top.  Arrange 6 hot coals and place Dutch oven on top. Cover with a flat lid and arrange 6 more hot coals on lid. Bake for 40-50 minutes, until golden brown and toothpick inserted near center comes out clean.

Desserts

Firecracker Cake

1 box Yellow cake mix

1 can Mountain Dew soda                                                       

Grease and flour a 10” pie plate. Mix soda and cake mix in a medium bowl, stirring for 2-3 minutes to blend and remove all large lumps. Pour cake batter into pie plate and place in a shallow 12” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top.  Cover with a flat lid and top with 8 more hot coals. Bake for 30 minutes, until a toothpick inserted near center comes out clean. Remove pie plate from Dutch oven and let cool 10 minutes on wire rack.  Carefully remove cake from pie plate and allow cake to cool completely.  Serve with sliced strawberries and sparklers on top for a festive presentation.

SIN-fully Good Cake

1 box Devil’s Food cake mix

3 eggs

¼ vegetable oil

2/3 cup water

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 toffee candy bar, crushed

Grease and flour a 10” pie plate. Prepare cake mix as directed on box. Pour batter into pie plate and place in a shallow 12” Dutch oven.  Arrange 6 hot coals in a circle and place Dutch oven on top.  Cover with flat lid and arrange 6 more hot coals on top.  Bake for 30-32 minutes, until a toothpick inserted near center comes out clean. Carefully remove pie plate from Dutch oven and place on wire rack.

Using a bamboo skewer or dry spaghetti noodle, poke hole in the surface of the hot cake, leaving no more than 1/4” between each. Pour the entire can of sweetened condensed milk over the hot cake. Wait 10 minutes and pour the entire jar of caramel topping over cake.  Allow to cool completely.

Spread with whipped topping when cake is completely cool. Sprinkle crushed candy bar over whipped topping. Serve immediately or refrigerate until ready to serve.

Cherry Cobbler

2 cans cherry pie filling

1 tube refrigerated sugar cookie dough

2 Tbs sugar

¼ tsp. cinnamon

In a small bowl, mix together sugar and cinnamon.  In a shallow 12” Dutch oven, pour both cans of cherry pie filling. Slice cookie dough into slices ¼”-3/8” thick. Sprinkle cinnamon sugar mixture over each cookie and place on top of pie filling, leaving at least ¾” between each.

Arrange 6 hot coals in a circle and place Dutch oven on top.  Cover with a flat lid and top with 6 more hot coals.  Bake for 20-22 minutes, until cookies are golden brown and pie filling is bubbling. Let cool 15 minutes and serve warm with vanilla ice cream.

Table of Contents

Dedication

Introduction

Appetizers

Taco Ring

Mini Pigs-in-Blankets

Sweet and Sour Meatballs

Grandma’s Bean Soup

Side Dishes

Cowboy Beans

Mom’s Corn Pudding

Cheesy Potatoes

Slow Roasted Root Vegetables

Main Dishes

Chicken Pot Pie

Hearty Chili

Creamy Chicken and Rice

Sausage and Sauerkraut

Breakfast

Baked French Toast

Fruit and Nut Oatmeal

Savory Bread Pudding

Breads

Parmesan Herb Biscuits

Beer Bread

Desserts

Firecracker Cake

SIN-fully Good Cake

Cherry Cobbler