Dutch Oven Peach Cobbler

Taken from the Lady herself, Paula Deen. I made a few adjustments with it, primarily, using fresh peaches as well as fresh nectarines, because it was early in the season and the peaches weren't looking all that great. I also added in a cup plus of peach nectar. You can find it in the latino section of any grocery store. It's tasty and also mixes well with vodka...or so I've heard! :)

Dutch Oven Peach Cobbler Recipe


2 (16-ounce) cans sliced peaches in heavy or light syrup, or
in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon

Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well
before each use)

Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches,
including the juice from the undrained can, the blueberries,
if using, the baking mix, sugar, and a sprinkling of cinnamon.
Place this mixture into the Dutch oven.

To make the topping: Combine the biscuit mix, sugar, butter,
and milk in a resealable plastic bag. Drop bits of dough,
using your fingers, on top of the peaches. Sprinkle with
cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45
minutes, until the top is golden brown and crusty.

Curried Chicken

I found this recipe a while ago and just used it yesterday. I soooooo like this better than the original one I had posted. It came out wondermus!!!


Ingredients:

3 tsp butter
1 tsp crushed bay leaves
3 tsp curry powder
1/2 tsp dry mustard
pinch of cayenne pepper
3 tsp salt
1 tsp brown sugar
2 med onions, chopped
2 cloves garlic, minced
4 lbs chicken pieces
4 tsp flour
1 cup boiling water
cornstarch/water slurry ( 1 tsp cornstarch to 2 tsp water)

Directions

Melt butter in large skillet. Add bay leaves, curry powder, dry mustard, cayenne pepper, salt, brown sugar and onions. Saute until onions are transparent. Add chicken pieces and brown over high heat for 15 mins, stirring occasionally. Sprinkle on the flour and cook for another 15 mins. Add water, and cover tightly. Simmer over low heat for 15 mins or until chicken is tender. Remove chicken. Add cornstarch/water slurry and boiling water until gravy reaches desired consistency. Adjust seasonings. Serve over rice and peas or green beans.

Chicken and Dumplings

1 Purdue oven stuffer roaster chicken
1 box of Bisquik
celery
onions
carrots
green beans
corn kernals

-OR-

1 big bag of mixed vegetables
Chicken bullion
Sea salt
black pepper
garlic powder
cajun spice

Directions:

Bake oven stuffer roaster until golden brown. Slice meat off of the bird and set aside. Place the carcass into a large stock pot and cover with water. Turn the heat up to high and let boil. While the carcass is being boiled down, slice up the removed chicken meat and put it into the stock pot (sans skin). Once meat has fallen off of the carcass, remove the carcass from the stock pot. Using a slotted spoon, carefully remove any left over bones from the mix and discard. Turn down to medium and stir occasionally. Add in vegetables and chicken bullion to taste. Stir until veggies are done. Mix up Bisquik dumpling batter (directions are on the box) and drop dumplings along the top in a circle, then fill the middle with the dumpling mix. Put lid on and let cook until the dumplings are solid and a bit on the brown side. Serve in a large bowl and enjoy!