these are really good  😀

Dutch Oven Barbecue Pork Spare Ribs

5-6 lbs. boneless pork spare ribs
(1) 2 liter bottle Coca-Cola
3 sweet yellow onions; thickly sliced
2 cups Barbecue Sauce

Trim most of the fat from ribs. Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in the refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place one layer of ribs in a 12" deep Dutch oven. Place a layer of onions over ribs. Repeat process until all meat and onions have been used. Pour barbecue sauce over the top of ribs and onions. Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.

Made this tonight and it was tasty.....all my recipes are relatively easy so they are for home or campsite....

Squash and Sausage Supreme ( try saying that 20 times fast  :D)

1. Make a pot of rice ( I use 3 cups rice and 6 cups water for the 5 of us....add some onion powder,italian seasoning and S + P)....I don't think I need to explain rice any further....If you can't figure out how to cook rice, you might need to let another adult near the stove ;D

2. Dice little smokies( beef) into bite size pieces( they can be choking hazards if you have small children so dicing is good in that regard as well as it distributes the meat more and if money is tight it can fool the eye into everybody thinking they got alot of meat when they didn't.... ;))

3. Dice a med- large onion into small cubes or whatever size "hunks" you prefer

4. Saute the onion and little smokies in your oil of choice over medium heat until the onions go clear....I keep them moving every few minutes to avoid sticking
( olive oil is nice to cook with but expensive....dollar store had it lately so i have been enjoying using it)

5. Once Step 4 is ready( onions go from white to clear), open and drain 3 cans of Margaret Holmes Squash ( or you could use fresh cut into slices)....Add to onion/sausage mixture

6. Add about an inch or so Chicken Broth to Mixture and reduce heat ( I use the boxed Chix Broth)

7. Add some garlic powder ( I go heavy on the garlic but it is up to you) and I sometimes add  1/2 stick butter or margarine at this point to add flavor

8. Let simmer for 20-30 min and stir every 10-15 min or so.....

9. Spoon sausage/squash mixture over Rice.....Yummy!! Enjoy!!  :chef:

Peach Cobbler

Filling:
2 quarts of canned sliced peaches
3/4 cup sugar
3/4 cup water
3 tsp corn starch

Crust:
2 cups flour
3 Tbsp sugar
4 Tbsp baking powder
6 Tbsp butter
3/4 cup condensed milk

Filling:
Preheat dutch oven to 250 degrees.
Dump peaches and juice into D.O.
Dissolve cornstarch into water and stir into peaches.
Sprinkle sugar, covering the surface.
Cover and simmer.

Crust:
Mix all ingredients except milk in a large bowl.
Add about half the milk and mix.
Mix in more milk as needed until a soft dough is formed.
Pat the dough out onto a floured board until it is 1/2 inch thick.
Cut into 1/2 inch wide strips.
Open the D.O. and crisscross the strips on the peaches.
Cover and cook 20 minutes until crust is browned.

Calico Chili

1 lb. ground beef. Can substitute ground turkey as well
3 cans beans. I like kidney, black, and pinto beans.
1 can corn (optional)
1 large can tomatoes. Can also use Rotel with chilies
Onion and green peppers to taste.
Chili powder
Salt and pepper

Brown beef in skillet or dutch oven. Saute onions and peppers. Add remaining ingredients. Can cook just til heated or simmer awhile to blend flavors. May also be prepared ahead and heated at camp. Could also be started in a crockpot and will be ready when you are after a day of activities.

We like to serve this over rice and topped with cheese. Add a salad and voila! Dinner is served. Enjoy!

Curried Apple Chicken (Crock Pot Recipe)

6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups plain croutons
1/2 cup apple juice
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup celery, sliced
1/2 cup raisins
1 large cooking apple, chopped
1/2 cup onion, chopped
2 tsp brown sugar
2 tsp curry powder

Place the chick breasts in the Crock-Pot, combine the remaining ingredients in a mixing bowl and spoon over the chicken breasts. Cover, cook on LOW 6-8 hours (or on HIGH 3-4 hours). Makes 6 servings.

When I make this, I usually add 1 can of chick peas (drained) with all the other ingredients, and 1 bag of frozen green beans (30 minutes before the end of cooking). Serve with rice. Always a crowd pleaser.

Southern Baked Beans !
feeds 4-8
(for larger groups double entire recipe)

Ingredients:

2 large cans of baked beans ( or 4 small cans) *generic baked beans and flavored ones are ok too
1 medium onion (diced)
1/2 cup brown sugar
4 oz. grey poupon ( or french's dijon mustard)
20 pieces of sliced jalapeno's ( diced )
8 oz of BBQ sauce ( 1/2 bottle?) ( any flavor you like)
2 tbsp butter or margarine

optional:
  1/2 package of bacon OR 3 slices of deli ham (chopped)
1/4 cup maple/pancake syrup

Cooking Directions:

preheat oven to 200 degrees or Crock pot on Low

Heat frying pan or skillet over medium heat
add 2 table spoons of butter until melted
Add diced onions, and optional chopped bacon ( or ham)
let simmer for 5-8 minutes, stirring every minute.
stir in 1 to 2 tablespoons brown sugar
cook additional 3-4 minutes
remove from heat and let rest

Using a large casserole, or Crockpot, add all portions of baked beans

separately, add the following ingredients, mixing after each:

frying pan contents, mix thoroughly
diced Jalapeno's
remaining 1/2 cup brown sugar
dijon mustard
BBQ sauce
*stir in optional maple syrup

Cook for 3 hours
stir thoroughly every 30 minutes

FOR DUTCH OVEN USE,  use an optional liner and configure charcoal accordingly
if you heat it up too fast or go too hot of a temp, then the beans and sauce will burn.

ENJOY !  [:D]

Grilled Corn-On-The-Cob

One ear of corn for each person

Olive Oil

Foil

Salt

Pepper

Old Bay Seasoning/Italian Seasoning/Creole Seasoning, etc.

Before you start making this, think about how you like your corn - do you prefer it to be on the dry side (where it will stick to your teeth), or do you prefer it to be moist (like from a can)?

Peel the corn and be sure to break of as much of the stalk end as you can.

Roll ears of corn in olive oil; place on sheets of foil large enough to wrap/completely cover each ear of corn.

Sprinkle corn with the seasoning that your prefer (the ones I mentioned are just what I personally like, feel free to use whatever you prefer); roll it round to evenly coat.

If you like your corn on the dry side, wrap loosely in the foil and place on fire/bbq.  Check every 5 minutes until you get a feel for how quickly the corn is cooking, and turn the corn according to your liking.

If your like your corn to be rather moist, you might want to sprinkle a bit (teaspoonful or less) of water into the foil before wrapping tightly.  Again, check every 5 minutes until you get a feel for how quickly the corn is cooking, and turn according to your liking.