NEW! Cee Dub’s Holiday Cranberry Apple Pie


6 oz. cream cheese, softened

2 cubes butter, softened

2 cups flour

Pinch of salt

2-2 1/2 cups sliced apples

2-2 1/2 cups fresh cranberries

2 Tbsp. tapioca

1 1/2 cups honey

1Tbsp. grated orange rind

Cinnamon, to taste

Nutmeg, to taste

¼ stick butter or margarine

Cut cream cheese and butter into the salted flour and

work dough into a ball. Divide for a two crust pie. Flatted

each piece and chill in the refrigerator for at least an hour.

In a large mixing bowl, stir the apples. In a large mixing

bowl, stir the apples, cranberries, and tapioca together.

Pour the honey over the top, sprinkle on the orange rind,

cinnamon, and nutmeg; and, stir to mix. Let the mixture

set for 20-30 minutes. Roll out one piece of chilled crust

in a circle on a floured cutting board or pastry cloth for

bottom crust. Set in pie pan and adjust bottom crust to

fit. Pour the apple and cranberry mixture into the bottom

crust. Dot the filling with butter. Roll out second piece of

crust and place over filling, crimping edges and venting

top crust. Bake for approximately 1 hour at 365 to 375

degrees. If baking the pie in a Dutch oven, use 6 to 8

briquets underneath and 22 to 24 on the lid and bake for

about an hour. Serve with fresh whipped cream or vanilla

ice cream.


NEW! Zucchini Crisp


8 cups sliced zucchini, cut like apple slices

¾ cup lemon juice

1 tsp. ground nutmeg; rounded, not level

½ cup sugar

2 tsp. ground cinnamon; rounded, not level

1 1/3 cups brown sugar, packed

1 cup all-purpose flour

1 cup rolled oats

2/3 cup butter, softened

Whipped cream or ice cream, optional

Place zucchini and lemon juice in a large saucepan. Cover

and cook over medium heat, stirring occasionally, until

zucchini is tender, about 15 minutes. Add nutmeg, sugar,

and cinnamon and stir until sugar is dissolved. Remove

from heat and set aside. To make topping, combine brown

sugar, flour, oats, and butter until crumbly. Pour zucchini

into greased 13 x 9 inch baking pan or 12 inch Dutch

oven. Sprinkle topping over zucchini. Bake in the oven

at 375 degrees for 50 minutes or until topping is golden

brown. If using a Dutch oven, cover and bake using 8

briquets under the oven and 20 to 22 on the lid; and,

bake for 50 to 60 minutes until golden brown. Serve warm

with whipped cream or ice cream. Serves 12 to 16.

Andrea Cardon Magee

Meridian, Idaho


Dwain’s Cherry Pecan Cobbler


2 sticks butter, divided

2 cans cherry pie filling

1 Duncan Hines™ French Vanilla cake mix

½ cup brown sugar

1 cup chopped pecans, more or less as desired

Melt three quarters of a stick of butter in a small frying pan.

While maintaining a very low temperature, add brown

sugar and pecans, a tablespoon or so at a time, and stir

into butter. Continue to heat on low temperature until

sugar is nearly dissolved. Do not over cook or mixture

will harden. Set aside. Melt one-quarter stick butter in the

bottom of a 10 inch Dutch oven. Melt another stick of

butter and set aside. Add the pie filling to butter in the

DO. Sprinkle on cake mix and level. Drizzle the one stick of

melted butter over the cake mix. Spoon the pecan mix on

top. Cover and bake 50 to 60 minutes using 4-6 briquets

under the DO and 13-15 on the lid. Serve with Blue Bell™

vanilla ice cream. NOTE: Cherry pie filling and vanilla

flavored cake mix are Dwain’s favorites for this recipe, but

other flavors of fruit pie filling and cake mix can be used.

Dwain Riney

Montgomery, Texas

NOTE: Dwain refers to this delicious dessert as a

cobbler, but based on the ingredients and how it is put

together, it is definitely in the “Dump Cake” category.



Words of Wisdom

Stop putting experiences you want to

try on hold. Bake a pie from scratch, learn to

crochet, sign up for an indoor climbing class,

take some piano or guitar lessons, or explore

some new places. Just go for it!



Pumpkin Dump Cake


1 29 oz. can pure pumpkin

1 12 oz. can evaporated milk

3 eggs

1 cup sugar

1 tsp. salt

3 tsp. cinnamon

1 yellow cake mix

1 cup chopped pecans

¾ cup melted butter or margarine

Preheat 12” Dutch oven lid or oven to 350 degrees. Mix

pumpkin, milk, eggs, sugar, salt, and cinnamon until

well blended. Pour into DO or 9 x 13 inch greased pan.

Sprinkle cake mix on top. Cover with pecans. Drizzle

melted butter or margarine over. Bake for about 50

minutes uncovered in the oven or using 6-8 briquets under

the DO and 18-22 briquets on the lid. Serve with whipped

cream or ice cream.

NOTE: Pre-mixed seasoned pumpkin mix can be

substituted for pure pumpkin and it contains the sugar,

salt, and cinnamon so no need to add those spices

separately. NOTE: One can also put the seasoned pie filling

evenly in the bottom of DO, then mix the eggs and milk

together and pouring over the filling, then adding the

remaining ingredients according to the recipe.


Pen’s Pineapple Upside Dump Cake KIDS!


1/4 lb. butter

1 cup brown sugar

1 20 oz. can crushed pineapple

1 white or yellow cake mix

1 12 oz. can lemon-lime or light colored soda

Melt butter and brown sugar in the bottom of a 12” Dutch

oven, and spread evenly over the bottom of the DO. Pour

in undrained pineapple and mix together and spread

evenly. Sprinkle dry cake mix over the pineapple mixture.

Gently pour carbonated soda over cake mix. Cover and

bake using 6 to 8 briquets under the Dutch oven, 20 on

the outside rim of the lid and 3 to 4 in the middle of the

lid. Bake 40 to 50 minutes.


NEW! Caramel Apple Dump Cake KIDS!


2 cans (15 oz.) apple pie filling

1 bottle (8 oz.) caramel topping

1 yellow cake mix

1 cup chopped pecans

¾ cup melted butter; or

1 can (12 oz.) light colored soda

Place cans of pie filling in the bottom of a 12” Dutch oven.

Drizzle the caramel topping over the apples. Sprinkle cake

mix over the fruit and caramel and level out. Cover with

pecans. Drizzle melted butter or soda over the top. Bake

for about 50 minutes using 6 to 8 briquets under the DO

and 18 to 22 briquets on the lid. Serve with whipped

cream or ice cream, or even more caramel sauce.


Cherry Chocolate Dump Cake KIDS!


2 cans cherry pie filling

1 chocolate cake mix

1 12 oz. can cherry coke or dark soda

Place cans of pie filling in the bottom of a 12” Dutch oven.

Sprinkle cake mix over the fruit filling and spread out.

Gently pour the carbonated soda over the cake mix. Cover

and bake using 6 to 8 briquets under the Dutch oven, 20

on the outside rim of the lid and 3-4 in the middle of the

lid. Bake 45 to 50 minutes. The dessert can be topped

with ice cream or whipped cream for an added treat.


New! Sopapilla Cheesecake


3 pkg. refrigerator Pillsbury Crescent Rolls®

3 8 oz. pkg. cream cheese

2 cups sugar

1 ½ tsp. vanilla

1 ½ tsp. cinnamon

1 stick butter, (not margarine)

Preheat oven to 350 degrees. Unroll 1 1/2 packages of

crescent rolls and place in bottom and up the sides of a

9 x 13 inch baking pan. Mix cream cheese, 1 1/2 cups

of sugar, and vanilla until smooth. Spread cream cheese

mixture over crescent rolls in pan. Unroll remaining 1

1/2 packages of crescent rolls and place over top. It is OK

if they overlap. Melt butter, best if still a bit lumpy, and

pour over top of rolls. Mix cinnamon and 1/2 cup sugar.

Sprinkle over the top. Bake 30 minutes. Serve warm or cool

and refrigerate. NOTE: This recipe also can be made using

a 12” Dutch oven, which is the same quantity size as a 13

x 9 inch baking pan. Bake, using 6 to 8 briquets under the

Dutch oven and 18-22 briquets on the lid, for 30 to 35


Jennifer Burrier

Mountain Home, Texas


Words of Wisdom

When pan frying with butter, put a little bit

of vegetable oil in the bottom of the skillet

before adding the butter. That way the

butter will brown gently without burning.


Easy Apple Crisp


1 cup cornbread mix

½ cup flour

1 ¼ cups brown sugar, divided

¼ cup white sugar

½ tsp. baking powder

3/4 tsp. cinnamon, divided

Pinch of salt

1 egg

1 stick butter, softened

¼ cup dried cranberries

¼ cup cinnamon red hots,

1 tsp. grated lemon zest or juice

2-3 apples, sliced

Combine cornbread mix, flour, ¾ cup brown sugar, white

sugar, baking powder, ¼ teaspoon cinnamon, salt, egg,

and butter in a bowl; using a pastry cutter or working

with your fingers. Texture should be crumbly. Set aside. In

a small bowl, mix together ½ teaspoon cinnamon, dried

cranberries, red hots, ½ cup brown sugar, and lemon

zest. Set aside. Fill a 9 inch pie pan about half full of sliced

apples. If using lemon juice, sprinkle over apples. Sprinkle

dried cranberry and red hot mix over apples. Cover with

crisp topping mix. Bake until bubbling and apples are soft

when poked with a fork.

Hobart Manns

Spokane, Washington


Amy Tanner’s Apple Crunch

Since we began making this dessert, it has become a

favorite at all of our Demonstrations and Sportsmen’s

Shows, Cooking Clinics, and Classes. The original recipe is

for a 10 inch Dutch oven, but most often we are making

it in a 12 inch Dutch. So, in deciding to include this recipe

as one of our favorites, we have converted the ingredient

lists to be used for a 12 inch DO. We have learned that the

mace is what gives this dessert the unique taste that is so


Ingredients: The CRUNCH

1 cup sugar

½ cup plus 1 Tbsp. butter

1 ¼ cup flour

¼ tsp. mace

1/3 Tsp. salt

Ingredients: APPLES

8-9 apples, peeled/sliced,

Granny Smith/Northern Spies

¾ cup, (6 oz.) red cinnamon candies (3 bottles)

1 ½ tsp. vanilla

¼ tsp. mace

Mix Crunch ingredients in food processor. Or, laboriously

cut the butter into the mixed dry ingredients using a

pastry cutter. Line a 12” Dutch oven with aluminum foil,

if desired. Place apple slices into the DO and distribute

to a fairly flat, even surface. Sprinkle the cinnamon

candies evenly over the surface. Sprinkle the vanilla and

mace evenly over the surface. Top with the Crunch. And

again, distribute this over the surface forming a flat, even

covering. Bakie for 45 minutes in the oven at 375 degrees,

or in the DO use about 7 to 8 briquets under the dutch

and about 18 to 20 on the lid. Topping should barely start

to brown. Serve hot with the most decadent vanilla ice

cream you can find. Serves 8 to 10.

Jim Tanner

San Francisco, California


NEW! Cinnamon Streusel Bundt Cake


1 yellow cake mix

1 large pkg. vanilla instant pudding

2 Tbsp. oil

1 1/3 cups water

2 eggs


½ cup flour

½ cup brown sugar

2 tsp. cinnamon

2 Tbsp. butter, melted

In large bowl blend cake mix, pudding, oil, water, and

eggs. Beat with mixer for two minutes at medium speed.

Spread one-half the batter in greased and floured bundt

pan. Combine streusel ingredients and sprinkle two-thirds

cup over the batter in the pan. Spread the rest of the cake

batter on top, then top with remaining streusel mixture.

Bake at 375 degrees for 40 to 50 minutes in the oven; or,

place the bundt pan in a 12 inch Dutch oven and bake

using 8-10 briquets under the DO and 22-24 briquets on

the lid. After cake is baked, turn onto a plate. Glaze or

sprinkle with powdered sugar when cool, if desired. Serve

with whipped cream or ice cream, if desired.

Susie Sword

Star, Idaho


Words of Wisdom

When baking apple pies, consider

grating the apples instead of slicing them

into small wedges. It saves a little time and

results in a different texture.


Coca-Cola Cake


2 cups flour

2 cups sugar

1 cup butter

3 Tbsp. cocoa

1 cup Coca-Cola

1 tsp. baking Soda

½ cup buttermilk

2 eggs, beaten

1 tsp. vanilla

2 cups miniature marshmallows

Preheat oven to 350 degrees. If using a12” Dutch oven,

preheat the lid using 20-22 briquets on the lid. Combine

flour and sugar in a bowl. Melt butter in a saucepan; add

cocoa and Coca-Cola. Heat until just boiling. Cool slightly.

Pour over flour mixture. Stir until blended. Dissolve baking

soda in buttermilk; gradually add to flour mixture with

eggs and vanilla. Mix well. Stir in marshmallows and pour

into a greased and floured 9” x 13” pan or a greased

and floured 12” Dutch oven. Batter will be thin and

marshmallows will come to the top. Bake 40 to 45 minutes

uncovered in the oven; or, put loaded lid on the DO and

bake with 6-8 briquets under the DO. Ice while cake is hot.


½ cup butter

3 Tbsp. cocoa

6 Tbsp. Coca-Cola

1 pound powered sugar

1 tsp. vanilla

1 cup nuts, chopped

Combine butter, cocoa, and Coca-Cola in a saucepan.

Heat until boiling. Put sugar in electric mixer bowl and

pour butter mixture over sugar. Beat until smooth. Add

vanilla. Stir in nuts and set aside.


NEW! Nadine’s Chocolate Pie


1 ½ cups crushed graham crackers

½ cup butter, melted

¼ cup sugar

1 cup powdered sugar

1 tsp. vanilla

8 oz. cream cheese

1 carton, 8 oz., cool whip

1 small box instant vanilla pudding

1 small box instant chocolate pudding

3 cups milk

Chopped pecans, if desired, for garnish

Shaved chocolate, if desired, for garnish

Mix the graham crackers, butter, and sugar together.

Press firmly into pie pan. Mix the powdered sugar, vanilla,

cream cheese, and one-fourth carton cool whip together

and pour over the crust. Mix up the vanilla and chocolate

puddings using the milk until thick and pour over the top

and spread evenly. Top with remaining cool whip. Garnish

with chopped pecans or shaved chocolate, if desired.

Refrigerate overnight.

Nadine Taylor

Victoria, Texas


Cee Dub’s Pecan Pie


¼ cup butter

1 cup maple syrup,

(Real maple syrup is best)

½ cup sugar

1/2 tsp. salt

3 eggs

1 cup pecan halves

1 9 inch unbaked pie crust

Melt butter in a skillet and add the syrup, sugar, salt, and

eggs. Beat well with a wire whisk until well blended. Cook

slowly, whisking continually, until blended thoroughly

and a pudding-like consistency. Add pecans and pour

into the pie shell. Carefully set the pie on a wire rack in

the bottom of a 12” Dutch oven. Set the DO in the firepan

with 10-12 briquets underneath and 20-22 briquets on the

lid. Bake for about 35 to 45 minutes or until filling sets.

Note: I’ve found preheating the DO lid for fifteen minutes

prior to baking is best. Variation: If you are using Cee

Dub’s easy crust recipe found in recipes for Sunday

Morning Quiche and Cilantro Slim’s Peach Cobbler, the

crust can be formed directly into a 12” Dutch oven and

formed up the side walls; then baked as above.


Cilantro Slim’s Peach Cobbler

Pastry Ingredients:

2 cups unbleached flour

2 sticks butter

6 oz. cream cheese

Pinch of salt

Filling Ingredients:

4 cups fresh peaches, cut in wedges

2 cups fresh apricots, cut in halves

1 cup pineapple chunks, optional

1 cup flour

½ cup sugar or honey

½ tsp. nutmeg

1 tsp. cinnamon

2 Tbsp. melted butter or margarine

1 tsp. lemon or lime juice

¼ cup Amaretto


Soften the butter and cream cheese at room temperature

for about an hour. Cut into the flour to which you have

added the pinch of salt. Work the dough into a ball and

place in the fridge or cooler for a couple of hours, placing

in a large resealable bag or wrap in plastic wrap. Note:

when cooking for large groups, the crusts can be made a

day ahead of time. Crust can be frozen.


Mix fruit in a 12” Dutch oven. Sprinkle flour over fruit for

a thickener; then add sugar or honey. Dust with nutmeg

and cinnamon. Drizzle with melted butter, lemon or lime

juice, and Amaretto.

Roll crust out on a floured cutting board to approximately

11 inches in diameter. Place over filling and sprinkle with a

bit of cinnamon or nutmeg for color. Bake with 6-8

briquets underneath and 18-22 on top for about 50

minutes, or bake uncovered in the oven at 375 degrees for

about 50 minutes or until crust is golden brown. Allow to

cool and serve with good vanilla ice cream. In Texas, make

sure it’s Blue Bell!

Kerry Rainey aka “Cilantro Slim”

San Angelo, Texas


NEW! Twin Sister’s Carrot Cake

Carrot Cake Ingredients:

2 cups canola or vegetable oil

8 eggs

4 cups all-purpose flour

4 cups sugar

2 teaspoon baking powder

2 teaspoon baking soda

2 teaspoon salt

2 teaspoon cinnamon

1 teaspoon nutmeg

6 cups shredded carrots

Cream Cheese Frosting Ingredients:

2 cubes butter softened

2 packages (8 oz.) cream cheese, softened

2 teaspoons vanilla

8 cups powdered sugar

1/8 teaspoon salt

Directions for Cake:

Lightly spray with non-stick cooking spray a 6”, 8” and

10” Dutch oven; then line bottom of each Dutch oven

with parchment paper. Mix oil, sugar, and eggs together;

and, then sift in flour, baking powder, baking soda, salt,

cinnamon, and nutmeg. Then mix in carrots. Pour equal

amounts of batter in each Dutch oven. Bake at 325

degrees for approximately 1 hour or until wooden pick

inserted in center comes out clean. When wooden pick

comes out clean, turn out on rack to cool.

Directions for Frosting:

Mix cream cheese, butter, vanilla and salt until smooth.

Gradually add in powdered sugar, 1 cup at a time until

smooth and of spreading consistency.

When cakes are cooled, stack from largest to smallest and


NOTE: Cake and frosting recipes can be cut in half and

baked in a 9×13 baking dish or a 12” regular Dutch oven.

Nina Hansey and Joe Harris

Touchet, Washington


Dan Miller’s Upside Down Cake


1 can pineapple rings in juice, save juice

½ cup brown sugar, packed

1 box yellow cake mix, Jiffy®

1 egg

1 cup milk

½ cup maraschino cherries

1 oz. cherry brandy

Line 10” Dutch oven with aluminum foil and grease the foil

with shortening or a spray vegetable shortening. Arrange

pineapple slices and cherries on bottom. Sprinkle brown

sugar over slices and add a little juice and cherry brandy

to make a thick syrup. Mix cake mix as per instructions

on box using the egg and milk. Beat mixture and pour

over pineapple mixture. Cover Dutch and bake at 350

degrees until cake is lightly browned on top using 5 to

6 briquets on the bottom, 16 to 18 briquets on lid. Bake

approximately 45 minutes. Remove from heat and allow

to cool slightly before flipping onto serving plate. Remove

foil while warm and slice. Serving idea is that cook gets to

drink leftover brandy. Serves 4 to 6. Double the recipe for

12 inch Dutch oven which would serve 8 to 12.

Dan Miller



NEW! Easy Caramel Sauce


1 cup brown sugar, packed

½ cup half-and-half

4 Tbsp. butter

Pinch of salt

1 Tbsp. vanilla extract

Mix the brown sugar, half-and-half, butter, and salt in a

saucepan over low to medium heat. Cook while whisking

gently for 5 to 7 minutes, until it gets thicker. Add the

vanilla and cook another minute to thicken further. Turn

off the heat, cool slightly and pour the sauce into a jar.

Refrigerate until cold. Use on ice cream, pancakes, bread

pudding, or as a fruit dip.

Fred Larson

Troutdale, Oregon


NEW! Apple Butter Bars


1 ½ cups flour

1 tsp. baking soda

1 tsp. salt

2 ½ cups oatmeal

1 ½ cups sugar

1 ¼ cups butter, melted

1 ½ cups apple butter (1 lb. 2 oz. jar)

Sift flour, baking soda, and salt together. Blend in oats and

sugar. Add melted butter and mix in thoroughly. Press

one-half mixture in 13” x 9” cake pan or 12” Dutch oven.

Spread apple butter over mixture. Cover with remaining

mixture. Bake at 350 degrees for 40 to 45 minutes until

brown. If using a DO, cover with lid. Bake using 4 to 6

briquets under the DO and 16 to 18 briquets on the lid

and bake until brown about 40 to 45 minutes.

Kris Van Cleave

Lucile, Idaho


NEW! Daniella’s Pineapple Upside Down Crumb Delight

Living in the mountains forty-five minutes from a grocery

store, you often discover that you don’t have all of the

ingredients you need for a recipe. But with Cee Dub and

Penny coming over for dinner, I had to come up with

something quick. I had peach pie filling on the shopping

list, but my husband, Cody, picked up pineapple by

mistake. So, I did some quick thinking and came up with

this cobbler. And it was thankfully a big success!

Filling Ingredients:

2 cans pineapple pie filling

½ tsp. almond extract

½ cup brown sugar

¼ cup maraschino cherries, drained

Crumb Ingredients:

1 cup all purpose flour

1 cup rolled oats

½ cup white sugar

½ cup real butter, melted

Combine the pie filling ingredients, almond extract, and

brown sugar in a bowl. Pour into a 10 inch Dutch oven.

Place the maraschino cherries evenly over the filling. Mix

the crumb ingredients in a bowl and spread them evenly

over the top. Bake for 30-40 minutes at 375 degrees, 5

to 7 briquets underneath and 10 to 12 on the lid, or until

the crumb is golden and the filling is bubbling. Serve with

vanilla ice cream.

Daniella Whelchel

Lazy Day Cabins & RV Hideaway

Cloudcroft, New Mexico


NEW! Blueberry Boy Bait

Pen and I had the opportunity to spend time on several

occasions while we lived in Texas with Bill Miller of Bill

Miller Outdoors for some deer and turkey hunting, as

well as some great eating. On one trip he brought us the

dessert below, created by his wife, Laurel. What a treat! It

was so good. Bill and Laurel were kind enough to share

this recipe with us to share with you. Hope you enjoy it as

much as we did.


2 cups all purpose flour

1 ½ cup sugar

2 tsp. baking powder

1 tsp. salt

2/3 cup butter, softened

1 cup milk

2 eggs

1 cup blueberries, frozen or fresh, drained

¼ cup sugar

½ tsp. cinnamon

In large mixing bowl, combine flour, first sugar amount,

baking powder, salt, butter, milk, and eggs. Blend at low

speed for 3 minutes. Pour into greased and floured 13 x

9 inch pan. Arrange blueberries on top. Combine sugar

and cinnamon; sprinkle over top. Bake at 350 degrees for

40 to 50 minutes or until cake springs back when touched

lightly in center. Cut into squares and serve warm or cold

with whipped cream or ice cream. Note: This recipe can be

baked in a 12 inch Dutch oven using 6 to 8 briquets under

the Dutch and 18 to 22 briquets rimming the flanged lid

with about three in the center. Bake for about 40 to 50


Laurel Miller

Carver, Minnesota