Bacon, Cheese, Green Chile Appetizers


Bacon, Cheese, Green Chile Appetizers
Print Recipe
Steve and I had a blast at an Airstream Rally in Marion NC, baking several appetizers to promote the Taste of the Blue Ridge Caravan and camp Dutch oven cooking. I asked friends on Facebook with the Lone Star Dutch Oven Society what appetizers they recommended and this is one we tried. We ramped it up by adding garlic, onion and Hatch Green Chile. It was a HUGE hit with everyone! Thank you Ken for sharing this idea!
Servings Prep Time
12 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 20 minutes
Cook Time
20 minutes
Bacon, Cheese, Green Chile Appetizers
Print Recipe
Steve and I had a blast at an Airstream Rally in Marion NC, baking several appetizers to promote the Taste of the Blue Ridge Caravan and camp Dutch oven cooking. I asked friends on Facebook with the Lone Star Dutch Oven Society what appetizers they recommended and this is one we tried. We ramped it up by adding garlic, onion and Hatch Green Chile. It was a HUGE hit with everyone! Thank you Ken for sharing this idea!
Servings Prep Time
12 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Place a 12-inch camp Dutch oven over 8-10 hot charcoal. Add oil, onion and celery. Stir until onions are translucent and celery are soft. Add garlic and stir for one minute. Remove oven from charcoal. Wipe bottom of oven with paper towel to remove excess oil. Set oven aside.
  2. Line the bottom of the oven with parchment. https://youtu.be/CdsNv9WIebE?si=HX4Bg6v5BwSx_GiN
  3. Scoop onion mixture into a large mixing bowl. Add softened cream cheese, green chile, shredded cheddar cheese and diced bacon. Mix until all ingredients are evenly distributed throughout the mixture.
  4. Roll out dough on a large cutting board. Press seams together and use a rolling pin to evenly spread out the dough. Spread bacon/cheese mixture across dough. With the long side closest to you, roll up dough and cut into 1-inch slices using a 12-inch piece of dental floss to avoid crushing dough and squeezing filling out.
  5. Place sliced dough into prepared oven. Leave at least 1/2 inch or more between each to allow dough to rise and brown.
  6. Bake at 375 degrees Fahrenheit with 18 hot charcoals on the outer rim of the lid and 9 beneath in a circle at the outer edge of the bottom of the oven. Bake for 15 to 20 minutes until dough is golden brown.
Recipe Notes

The first time we bake this, I crowded the sliced dough too closely so they merged and the rolls in the middle were a mess.  The second time we gave each roll plenty of room to rise and spread out, then brown beautifully.

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Best Blueberry Cobbler


Best Blueberry Cobbler
Print Recipe
Lemon zest and juice are the secret ingredients that makes the blueberries the shining star of this cobbler. We served it to our Airstream friends while we were in Fryeburg Maine for the 65th Airstream International Rally and everyone loved it.
Servings Prep Time
12 hungry friends 10 minutes
Cook Time
60 minutes
Servings Prep Time
12 hungry friends 10 minutes
Cook Time
60 minutes
Best Blueberry Cobbler
Print Recipe
Lemon zest and juice are the secret ingredients that makes the blueberries the shining star of this cobbler. We served it to our Airstream friends while we were in Fryeburg Maine for the 65th Airstream International Rally and everyone loved it.
Servings Prep Time
12 hungry friends 10 minutes
Cook Time
60 minutes
Servings Prep Time
12 hungry friends 10 minutes
Cook Time
60 minutes
Ingredients
Servings: hungry friends
Instructions
  1. Fire up a chimney of charcoal. Spray a 12 inch camp Dutch oven with oil.
  2. Rinse blueberries, drain and add to a large bowl. Add and mix one cup sugar, juice and zest from organic lemons. Pour into prepared Dutch oven.
  3. In another large bowl, mix together flour, baking powder, salt, vanilla extract, tapioca, pecans and 1 cup sugar. Add melted butter and milk. Mix gently until all ingredients are combined. Do not over work. Spread evenly on top of blueberry/lemon mixture.
  4. Pour boiling water over flour/pecan mix. Add lid. Bake at 375 degrees Fahrenheit for 50-60 minutes by placing 18 hot charcoals on the lid and 8 underneath in a circle at the edge of the bottom of the oven. The topping is done when a toothpick comes out clean with a few crumbs.
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