DUTCH OVEN APPLE DUMP CAKE

For my 32nd birthday Shannon got me a real legit Lodge 12" Dutch Oven. I've been wanting one since going on a floating/camping trip last summer and my friends had one. Picked up some books from the library and I'm ready to try this super easy recipe to break in my first time. 

Mom and Dad got me a Lid Lifter and a Weber charcoal chimney. Now we are ready to start cooking.

 We used 25 charcoal briquettes for this recipe. Let it get hot for 15 minutes.

 Open cans and cake box. Dump. Don't stir. Dot with butter. Sprinkle with cinnamon. Really, this is ridiculously easy.

 15 minutes later the coals are hot hot hot.

 Arrange 15 on the bottom all willy nilly like. 

 Add the Dutch Oven.

 10 bricks on top.

 We used a small fan and brush to keep the ashes off the top. When opening the lid you don't want them to fall in and ruin the deliciousness inside.

 Grab a beer or wine and some good friends.

 45 minutes later you have yummy yummy apple dump cake.

 Pair it with some vanilla ice cream. 

INGREDIENTS

• 2 cans apple pie filling

• 1 box of yellow cake mix (white would also work)

• Cinnamon

• Butter or margarine

GUMBO - SPRINGFIELD STYLE

INGREDIENTS

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1½ cups chopped onions

• 1 cup chopped celery

• 1 cup chopped bell peppers

• 1 pound andouille cut crosswise into ½-inch slices

• 6 cups chicken broth -or homemade stock

• 1 pound boneless chicken meat or turkey, cut into chunks or shredded

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp oregano

• 1½ teaspoons salt

• ⅛ teaspoon cayenne pepper

• 3 bay leaves

• Cooked Rice for serving

INSTRUCTIONS

1. Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
2. Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder (optional). Remove the bay leaves and serve in deep bowls.
3. Add cooked rice on top.

TOMATO SAUCE FROM THE GARDEN

1. What to do with all of those tomatoes from the garden....
2. 
   

1. INGREDIENTS

1. 3 tablespoons extra-virgin olive oil

1. 2 medium onions, chopped

1. 4 cloves garlic, minced

1. 3/4 teaspoon dried basil or 1 tablespoon chopped fresh (we had basil in the freezer.... use food processor and combine basil with olive oil and then put into an ice cube tray)

1. 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh

1. 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh

1. 1 3/4 teaspoons salt

1. 1/2 teaspoon freshly ground pepper

1. 1-2 teaspoons sugar (optional)

1. INSTRUCTIONS

1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.
3. If using sauce to make spaghetti sauce you will need one can of tomato paste to thicken.