Dutch Oven Monkey Bread

We've fallen down on the blog job the last few days!  Daughter Kidd went to visit friends in Seattle this past weekend, and leftovers of this masterpiece by Papa Kidd were waiting for Daughter when she arrived home.  Such a sweet surprise, because usually NO leftovers exist when this monkey bread is made!

Ingredients:

4 cans (10/pkg) plain buttermilk biscuits

1 cup white sugar

1 cup brown sugar

4 T cinnamon

1 stick butter

Directions:

1.  Cut biscuits into quarters.  Mix both the white and brown sugar and the cinnamon in a reclosable plastic bag.  Drop some of the quartered biscuit pieces into the bag and coat them by shaking the bag. 

2.  Loosely place the coated pieces in the bottom of a foil-lined #14 Dutch oven.  Melt the butter and pour over the biscuit quarters.  

 3.  Bake at 375° for 25-30 minutes, or until done. 

Cooking time may be a little longer for this recipe, because of the thickness of the entire mass in the Dutch oven.  Note that the baking time for regular biscuits is shorter, because the mass is not as thick.

Bread Pudding to Die For

Several weeks ago, Papa Kidd went to an outdoor school called Wonders of the Outdoor World (W.O.W.) in Missouri.  He learned this Dutch oven recipe there, came home to Texas and made some for Mama & Daughter.  The name of the recipe does not mislead - this is some seriously amazing bread pudding!

Ingredients:
4 large eggs
2 c milk
8 slices sandwich bread (Potato bread is the best, but any bread will work)
1 stick butter
2 c applesauce
Cinnamon to taste
2 c brown sugar
1 cup raisins
1-2 cups miniature marshmallows

Utensils:
#12 Dutch oven
Aluminum foil
About 26 charcoal briquettes

Directions:
1.  Beat eggs and milk together, set aside. 
2.  Butter 4 slices bread on one side, cut each one diagonally, and lay buttered-side down in the bottom of a foil lined, #12 Dutch oven.
3.  Spread half of the applesauce over the bread layer.  Sprinkle with cinnamon.  Put half of the brown sugar over the cinnamon and applesauce.  Spread the raisins over the brown sugar.
4.  Butter the other 4 slices of bread on one side, cut each one diagonally, and place them buttered-side down over the raisins.

5.  Spread the remainder of the applesauce over the bread.  Put the rest of the brown sugar over the applesauce and sprinkle with cinnamon.  Pour the egg and milk mixture over and down between the slices of bread.
6.  Put the lid on the Dutch oven and let the bread soak up the egg and milk mixture for 25 minutes.  Bake covered for 40 minutes at 350 degrees (6 briquettes under the oven and 20 on top).

7.  When done, spread 1-2 cups of miniature marshmallows on top and replace the lid.  Let sit for 5 minutes.
8.  Remove lid and allow to cool before serving.  Can be served with ice cream or whipped cream, but it is pretty darn amazing on its own!

Dutch Oven Chicken Pot Pie

After Daughter Kidd begged and pleaded for some chicken pot pie, Papa Kidd developed this Dutch oven recipe from several different recipes found online.  The secret ingredient is the green chiles...they don't add spice, but they add an indescribably incredible flavor when mixed with the other ingredients.

Ingredients:
3 large cans of pre-cooked chicken (or breast meat from pre-cooked rotisserie chicken)
1 can corn, drained
1 can sliced carrots, drained
2 cans mild chopped green chiles

1 bag Simply Potatoes diced with onions (or 2-3 medium potatoes, cut into cubes)
2 medium onions, chopped
2 cups sliced mushrooms
2 cans cream of chicken soup
1 can of large refrigerator biscuits (such as Pillsbury Grands)

Directions:
1. Line a 12 inch deep Dutch oven with aluminum foil.  Prepare about 25-28 charcoals.  (If you need help with this step, comment below!)  Warm Dutch oven.
2.  Add chicken with juice to oven, then add canned ingredients, onions, potatoes, and mushrooms.  Cover with lid, and add 12 charcoals below Dutch oven, and 10 charcoals on top.  Allow to simmer until vegetables are tender.
3.  Stir in cream of chicken soup.  Cover, and cook for 10 minutes.
4.  Place biscuits on top of mixture.  Cover, add 5-8 charcoals on lid, and cook until biscuits are golden and cooked through. 
5.  Remove from heat, let stand for a few minutes, serve, and enjoy!