Dutch Oven Peach Cobbler

This is one of the easiest Dutch Oven Cobbler recipes I have tried, and recommended for a no-fail cobbler. I recommend you start with it.  Success in the Dutch Oven is easy!  And certainly very tasty after a long hike, or when the air becomes cool.

Ingredients:

   *  1/2 package Duncan Hines Yellow Cake Mix
   *  1 large can sliced peaches in heavy syrup
   *  1/4 stick butter, cut into thin slices
   *  lots of cinnamon

Directions:

1. Be sure to gather the following items before leaving on your trip:
      a.  ten inch Dutch Oven, oven gloves, lid lifter, long tongs, and lid stand
      b.  bag of charcoal and charcoal chimney
      c.  mixing bowl, can opener
   
2. Once at your destination, determine where you will cook and place the pot of finished cobbler.
      a. A metal pizza pan placed on top of trivets works well.  You'll need one for each Dutch Oven dish.
   
3. Start the charcoal in the charcoal chimney, or in the fire pit if one is available.
   
4. Open the box of cake mix and pour half of it into a bowl.
   
5. Slice the butter int thin slices and place them in a container of ice water (to prevent melting)
   
6. Place one ring of charcoal briquettes under the dutch oven
   
7. Open the can of peaches, and pour the peaches and syrup into the bottom of the Dutch Oven.
   
8. Add the cake mix evenly over the top of the peaches.  Do not try to stir the cake mix and peaches together.
   
9. Place the slices of butter on top of the cake mix in a checkerboard pattern.
   
10. Sprinkle everything with lots of cinnamon.
    
11. Place the lid on the Dutch Oven and put 1½ rings of charcoal on the top lid.  It should produce about 350 degrees.
    
12. Cook for approximately 40 minutes, rotating the lid about 180 degrees about half way through to make sure heat is oven. 

NOTE:  I make no claim to the originality for the actual recipe.  There are variations on it in some form in almost every Dutch Oven cookbook.  This happens to be one of the easiest cobbler recipes, and it is tasty and sure to please!

Cache Valley Chocolate Chip Cookies

I picked up this recipe from a friend in the Hyrum 14th Ward, Shauna Johnson, while exchanging recipes for a Ward Cookbook.  She also happened to be the photographer of our Family Portraits on two occasions.  Just because she was a great photographer does not mean that I promise these to be the best Chocolate Chip cookie recipe you have ever eaten.  I'm sure that the Mackay family recipe (also contained within this recipe blog) is, in fact, superior.  

But, I needed a quick recipe when my decades old recipe book went missing.  The cookies from this recipe are decent, especially if you follow the tasty enhancements I have introduced. ;-)  Some day I will find the recipe that my sweet sister (Michelle) sent me while on my mission.  It's a hot pink recipe card, and is the Chocolate Chipper recipe our multi-talented Mom mastered! :-)   I rather thought I had entered it here already (to no avail), so I will have to add it when I come across it again.  Then you can decide which recipe you like best.

Ingredients:

• 1 cup shortening
• 1 cup butter
• 2 cups sugar
• 1 cup brown sugar
• 4 large eggs
• 2 tsp. vanilla
• 5 cups flour (4 cups white, 1 cup wheat)
• 2 tsp. baking soda
• 1 tsp. salt
• 12 - 16 oz. chocolate chips
• 2 cups rolled oats (raw, not quick cooking)

Directions:

• Cream shortening, sugar, brown sugar, eggs, and vanilla until fluffy.
• Mix in baking soda, salt, and four (just a little at a time), until well-blended.
• Mix in Chocolate Chips.
• Bake at 370 degrees for 10 - 12 minutes.
• Cool for 3 - 5 minutes; move to wire rack for cooling.

Yield:  6 - 7 dozen.  This recipe makes a lot of cookies, so plan on sharing!

Tips:

• If you have never used oatmeal in cookies before, try it!  It add's a thick fluffiness to the cookies that is both rich and satisfying.  No more flat cookies, even on the silicone sheets!  I added 2 cups rolled oats, whereas the original recipe rolled none.
• I swapped 1 cup of butter for the 2 cups of shortening.  Although fat is never healthy, natural fat seems desirable over artificial fat.  Shortening is best on a monetary budget, but sacrifices taste.
• I also replaced 1 cup of white flour with wheat flour, hoping to add a touch of nutrition.  2 cups wheat with 3 cups white would probably still taste great, but too much wheat flour tends to make your cookies increasingly thick and dry.  Find the balance that is right for your house.

NOTE:  Mom may already have posted the recipe I've been searching for... Oatmeal Chocolate Chippers