We have a cookout to go to on Saturday.... Ideas for desserts?

If you're cooking dessert at the cook out here are several from my cookbook. All the recipe's are for use in camp Dutch ovens (the ones with legs) Good Luck and Have Fun!!!

Upside-down Apple Tart

7 Tbs. unsalted butter sliced into ¼” pieces

¾ c. sugar

4 ½ lbs. (10) Granny Smith apples or other tart apples, peeled, cored, and cut in ½

½ package (17 1/2oz. size) frozen puff pastry

1 c. heavy whipping cream

Place the butter pieces into the bottom of a 10” Dutch oven. Sprinkle the sugar over the butter. Arrange the apples, standing upright in oven. Cook over medium high heat, uncovered until

sugar is golden brown and caramelized, about 15 to 20 minutes.

Remove from heat.

On a floured surface, roll out pastry to an even 1/8” thickness. Cut out a scant 10” circle and place on top of apples. Do not overlap the pastry over the edges of the Dutch oven. Prick pastry with a fork. Cover and bake at 375o for 20 to 25 minutes until the pastry is golden brown. Carefully invert the Dutch oven onto a

rimmed serving platter. Serve warm with cream drizzled over the top of each serving. I like lots of cream with about 1 tsp. vanilla added and mixed into the cream

Upside-down Chocolate Cherry Surprise

David Herzog

1 15 oz. can Bing cherries

1 box devils food cake mix

½ c. pecans, chopped

1 tsp. almond extract

½ c. cherry flavored cola

Open the can of cherries and carefully stir in the almond

extract. In a well oiled, preheated 10” Dutch oven, pour the cherry almond mixture. Sprinkle the cherries evenly with the pecans.

Sprinkle the cake mix over the cherries and pecans, then

pour the cola over the cake mix as evenly as possible. Bake 35 minutes or until you can smell it. Turn out onto a 12” Dutch oven lid on a lid trivet. Serve hot.

Serves 2 hungry hunters or 6 well fed campers

Beaver Creek Apple Cake

1 box apple spice cake mix

1 cup from a 6 pack of Motts apple sauce with cinnamon or 1

package MRE apple sauce

2 eggs

¾ c. warm water

¼ c. powdered coffee creamer

1/3 + ¼ c. butter melted

Preheat a well oiled, 10” Dutch oven. In a large bowl, mix

together cake mix, apple sauce, eggs, and 1/3 c. butter. Mix together water and creamer, add to cake mix, stir well, until smooth.

Pour batter into warmed Dutch oven, cover and bake 30

minutes at 350o, or until you can smell the cake. Turn cake out of Dutch oven and drizzle ¼ c. melted butter over cake. Serve hot. Serves 6 to 8

2002 Salt Lake City Olympic Peach Cobbler

Coleen Sloan

1 large can sliced peaches, undrained

1 box spice cake mix

¾ can lemon-lime soda (Sprite or 7-Up)

In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes.

Serves 6 to 8

Chipotle Apple Pecan Cake

3 cups all purpose flour

2 tsp. cinnamon

1 ½ tsp. nutmeg

1 tsp. baking soda

1 tsp. chipotle pepper powder

¾ tsp. ground ginger or 1 tsp. fresh grated

½ tsp. white pepper

¼ tsp. kosher salt

1/8 tsp. ground cloves

1 ½ cup vegetable oil

1 ¾ cup Splenda® or xylitol (substitute same amount of sugar for regular diets)

3 large eggs

1 Tbs. vanilla

3 cups sweet-tart apples, peeled, cored, and diced

1 cup roasted pecans, chopped

Spicy Caramel Glaze

½ cup packed brown sugar

¼ cup butter

¼ cup heavy whipping cream

¼ to ½ tsp. ground chipotle powder

1 tsp. vanilla

Lightly butter and flour a 10” Camp Chef UDO (ultimate

Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and bake at 325° for about 1 ½ hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16

Sugar-free Rhubarb Crisp

6 cups rhubarb, diced

1 ½ cups xylitol or Splenda® brand sweetener, divided

3 Tbs. water

1 cup flour

1 tsp. cinnamon

½ tsp. salt

½ cup butter, softened

In a Dutch oven, combine rhubarb, 1 cup Splenda® and

water. In a medium bowl, combine flour, cinnamon, salt, and butter. Mix by hand until crumbly. Bake at 350° for about 1 hour until bubbly. Serves 8

Dutch Oven Style Spumoni Ice Cream

David Herzog

1 package pistachio instant pudding (3.4 oz.)

1 package chocolate instant pudding (3.4 oz.)

1 package vanilla instant pudding (3.4 oz.)

For each package of pudding:

2 c. milk

½ c. sugar

1 egg

¼ tsp. lemon juice

1 can evaporated milk (12 oz.)

1 c. heavy whipping cream

For pistachio flavor:

¾ c. pistachio nuts, shelled and chopped

For strawberry flavor

¼ cup strawberry flavored Nestlie’s Quick or similar

1/8 tsp red food coloring

¼ c. dehydrated cherries

3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor

Pack the Dutch ovens in ice layered with rock salt within ¼ inch from the top of the oven.

For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.

Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.

Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30

I always take this to our family re-union. There is never any left to take home. I use a whole seedless watermelon. Cut in half length wise. Actually leave a bit more than half on the bottom. Scoop out using a melon baller(or cut into small chunks). Try to leave the side that will sit upright for the bottom. One side will. If not trim carefully off only enough so it will sit up. You are making a basket. Cut a design along the top ridge like inverted v's. VVVVVVVV Fill the center with a mixture of fresh berries(are plentiful right now), blueberries, strawberries,Bing cherries, watermelon chunks, musk melon chunks, honeydew melon chunks, chunk pineapple, grapes. If you decide to use apple chunks, dip into lemon juice first so they don't turn brown. Use any fruit you like, can put bananas in but wait until the very last as they soften and turn brown. I do not ad bananas to mine, nor apples. When this is set on a table all will want some right now. Can sprinkle blackberries and raspberries on the top or mix slightly in. They are delicate so take care when adding them.

Pasta salad,or macaroni salad.You might try a fresh green salad,or perhaps cucumbers ,onions and fresh tomatoes,add some oil and vinegar,a dash of sugar,and some basil. Dessert,how about some ice cream? Or pound cake with a scoop on top. There's also strawberry shortcakes go well at cookouts

This has to be refrigerated but it's so good! It's called ICE CREAM SANDWICH DESSERT: 17 miniature ice cream sandwiches, divided, 1 jar (12oz.) caramel ice cream topping, 1 carton (12 oz.) Cool Whip, thawed, 1/4 cup chocolate syrup 1 Symphony candy bar (7oz.), chopped Arrange 14 ice cream sandwiches in an ungreased 13 by 9by 2 in. pan . Cut remaining sandwiches in half lengthwise, and fill in the spaces in the dish. Spread with caramel and cool whip . Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes . Cut into squares.Serves 16- 18

Any easy simple cookout dessert is to do a watermelon fruit bowl. Take a watermelon and carve it into the shape of a basket, scoop out all the fruit inside (use a melon baller and it will look pretty). I usually put cantaloupe, watermelon, seedless grapes, kiwi, bananas, raspberries, blueberries, etc. and mix it all together. It looks super cute in the watermelon bowl. Here is a link to a website on how to carve a watermelon bowl. Every time I make this people love it!

http://www.fabulousfoods.com/recipes/salads/fruit/...

Stuffed Sticky buns

2 cans of Golden Layers biscuits

1 package of cream cheese cut into 20 equal cubes

1/2 cup of chopped walnuts or pecans

1/2 cup of packed brown sugar

1 stick of better

cinnamon sugar mix

In small sauce pan heat up the brown sugar and butter

take biscuits out of the can and put a cube of cream cheese in the middle and roll into a ball

roll each ball in the cinnamon sugar

place 1/4 of the butter mix in the bottom of a greased bundt pan

place 10 of the balls in the pan

cover with more of the butter mix and 1/2 of the nuts

place the last of the 10 balls in the pan

pour the rest of the butter mixture on top and top with the remainding nuts

bake at 350 for about 30 minutes (might take a little longer)

I brought this to a family get together and everyone asked for the recipe.

This cake is simple, light, and very refreshing...my sister thought it up.

Heavenly lemon cake

1 purchased angel food cake, sliced horizontally into 3 layers. 1 can lemon pie filling, 1- 8 oz brick of cream cheese, 1 tub lemon frosting, 2 cups coolwhip.

Make the filling for the 2 layers by beating the pie filling with the cream cheese until it is smooth and spreadable Fill the layers, and replace the toppiece of cake.

For the frosting, beat the cool whip into the lemon frosting until light & fluffy, then spread over the entire cake, including the center hole.

This cake looks beautiful, and is so wonderfully lemony, people will want the recipe. Good luck!

A quick and easy dessert to make is a cheesecake. Because I seldom have time to do the homemade versions..I use the no bake cheesecake mixes. I add the dry whipped topping mix and blend that in also to really fluff it up. Buy some blueberry pie fruit to spread on top and bring some cool whip. You can change the fruit to either make it a cherry or strawberry,etc...very pretty dessert that is fast and goes a long way too.

Dirt Cake! Lots of fun...i like to take a flower pot, line it with foil:

1 package (about 5.9 ounces) chocolate or vanilla instant pudding and pie filling mix, prepared according to package directions

2 cups (about 45 to 50) chocolate wafer cookies, crushed

2/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup

1 container (8 ounces) frozen whipped topping, thawed

1 package (3 ounces) gummy worms

Directions:

COMBINE cookie crumbs and Nesquik in medium bowl; reserve 1/4 cup.

LAYER half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls. Repeat layers. Sprinkle with reserved crumb mixture; top with gummy worms.

You can even put a fake plastic flower on top of the flower pot or get a kid's shovel to serve...

Ooh, Somemore's! Take some Graham crackers, put a square or two of Hershey bars and a marshmallow on each. Hold over the flames till the chocolate and marshmallows melt. Ummm umm umm!

My mom makes this cake that is really good during the summer.

-Take a box of vanilla cake mix and prepare it according to the directions. Bake it in a 9 by 13 dish.

-When the cake is done, pull it out of the oven and poke holes in the top with a toothpick.

-Prepare your favorite flavor of Jello (Don't place it into the fridge to set). Pour it over the top of the cooled cake. It'll seep into the cake.

-Place the cake into the fridge and let it sit for as long as it takes the Jello to set.

-Cut and Serve. Its great with Whipped Cream on top.