35 Incredibly Easy Dutch Oven Recipes for Camping

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If you are a camping enthusiast, but are getting tired of having to eat the normal camp food, then you need to be well acquainted with the Dutch oven. Carrying along your Dutch oven for your next camping trip will ensure that you get to enjoy gourmet food even though you are far away from your kitchen. Dutch ovens are ideal for camping because the pots evenly distribute heat, which means you will not end up burning your favorite dishes. The following are a variety of Dutch oven recipes that you can easily prepare while camping.

1.   Dutch oven Pull Aparts (Bacon and Cheddar Cheese)

Imagine having bacon while camping! Sounds like a dream come true for most bacon lovers/camping enthusiasts. With a Dutch oven, making bacon-infused meals is a breeze. For instance, you can make pull apart of bacon and cheddar cheese using a Dutch oven. This recipe is easy to prepare and it is very scrumptious. Cooking the bacon may take some time to prepare (1). However, you can cook it ahead of time before you leave home, slice it, and then preserve in the refrigerator. After getting everything in the Dutch oven, you will need to let the dough rise (2).


14 dinner rolls (let them thaw first),

About 10 pieces of cooked bacon (break them into little pieces)

¼ cup of melted butter

2 cups of cheddar cheese, grated


Cut each dinner roll in half and then roll them in the butter until they are all well coated. Arrange the butter-coated rolls in the Dutch oven. Sprinkle the mixture with bacon and cheese.

Cover the lid and let the dough rise slowly. Set the temperature of the Dutch oven to 350 °F and bake the mixture for 30 minutes. You can now serve for breakfast, or eat later during the day.

2.   Bacon and Cheese Egg Pie Prepared in a Dutch oven

When you want a hearty and savory breakfast, a Dutch Oven Quiche made from bacon and cheese can be just the trick. This is an easy recipe, which you can make even easier by prepping in the house before you leave for your camping trip. For instance, it is advisable to cook the bacon at home, cut it up into small pieces, and then place them in an appropriate container (3). You should do the same thing for the bell pepper. Furthermore, beating the eggs and mixing it with the sour cream and storing them appropriately will also save you some prep time when you are making the meal (4).


15-ounces of refrigerated pie crust

3 ounces of bacon, cooked and crumbled

2 cups of Swiss cheese

1 chopped green bell pepper

1/3 cup sour cream

3 large eggs

½ teaspoon ground black pepper

½-teaspoon salt


Coat the Dutch oven with cooking spray and then place the piecrust within the oven. Bake the crust for five minutes.

After five minutes, spread the bacon, cheese, and bell pepper over the piecrust. Ensure that you put a small portion of the bacon aside; you will use this as garnish later

If you have not done this at home already, mix the sour cream and the eggs together. Add salt and pepper.

Pour the mixture over the piecrust, and reduce the temperature. Let the crust bake for approximately 40 minutes. Before you switch the oven off, ensure that the center of the crust is set.  

Once it is ready and has cooled a little bit, cut the crust into wedges. Take the remaining bacon and sprinkle over the dish.

3.   Dutch oven Cinnamon Rolls Wrapped in Bacon

This is probably the simplest recipe you can make over a Dutch oven while camping. There is hardly any prep required, which makes it convenient when trying to cook in a camp zone (5, 6). The recipe takes approximately 35 minutes in total to cook.


5 strips of bacon

1 can of refrigerated big cinnamon roll dough with cream cheese icing


Start your small campfire, and let it gain momentum before placing the skillet/pan over the fire. Place the pan over the fire, and put in the bacon strips. Let them fry for briefly for 2-3 minutes and set them aside. It is important that you do not overcook them, as you want them to still be soft.

As the bacon cools, begin to unroll each piece of cinnamon roll. Then, place a piece of bacon on each unrolled strip, and roll the dough again with the bacon inside.

Using non-stick spray, coat the Dutch oven, and place it on the campfire. Put the cinnamon rolls inside the oven and let them cook. Please ensure that the rolls are well cooked inside before removing the oven from the fire.

You can drip some icing on the rolls before serving if you are so inclined.

4.   Dutch oven Campfire Biscuits

The Dutch oven campfire biscuits are a great meal for breakfast while camping. They provide the required energy for the day ahead (7) especially when accompanied with gravy. They are also easy to prepare.


¼ cup of all-purpose flour

2 ¼ cups of biscuits

½ cup of butter

1 tablespoon of white sugar


Add the ingredients to a bowl and stir until a soft dough forms. Knead the dough 10 times and roll to a ½-inch thick on a lightly dusted surface.

Place into a pre-heated Dutch oven lined with foil. Bake until golden brown. Rotate the oven and lid often. This prevents burn spots. Brush golden biscuits with ¼ cup melted butter.

5.   Dutch oven Cinnamon Rolls with Blueberries

When doing the baking of the rolls, one should make the frosting.


1 lemon

¼ cup of chopped pecans

¾ cup of blueberries

24 ounces cinnamons rolls

¼ cup of frozen blueberry preserves

1 egg

2 teaspoonful of butter


Spray the Dutch oven with cooking spray. Get 1 teaspoonful zest from the lemon. Mix two tablespoonful of blueberries with the lemon zest and stir the mixture in the blueberry preserves and the butter. Put this mixture aside.

From both cans, separate the rolls and reserve icing. Press rolls, cinnamon side down on the parchment paper 3-4-inch rounds and then take one tablespoonful blueberry mixture and place it in the center of the rounds.

By pressing the edges to seal, fold the dough on the fillings and then place the rolls in a pan. Beat the egg and brush it lightly over the rolls. Bake for 25 minutes at 325-345 degrees.

Before serving, cool it for about 10 minutes and frost it with icing.

6.   Dutch oven Burritos

This recipe can feed 8 people, making it the ideal breakfast meal for the campgrounds (9). They are a perfect idea, especially when preparing for a crowd.


0.24 kg of bacon (preferably cubed)

0.2 kg of sausage

0.2 kg of cheese (shredded)

6 eggs

1 pound of frozen hash browns

A dozen large flour tortillas’



Chop the bacon into bite-size chunks. Place the bacon and the sausages inside the Dutch oven and cook for approximately 10-20 minutes.

Pour in the hash browns into the bacon-sausage mixture, and let the entire mixture fry for 10 minutes.

In a different container, beat the eggs finely. Once done, pour the beaten eggs into the Dutch oven.

After about five minutes, pour in the shredded cheese and stir thoroughly. Remove the Dutch oven from the fire and plate the burritos.

You can add a few spoons of tortilla and salsa on the burritos if that suits your preference.

7.   Cheesecake Dutch oven Recipe

This is a simple recipe to prepare and can be eaten even by people who are not so much into sweet foods. The Dutch oven cheese case is scrumptious and surprisingly easy to make when using premade crust in an aluminum foil pie tin (10, 11). Please note that you will need to use two Dutch ovens for this recipe.


For the crust, you are going to need to pre-make 2 graham cracker crusts. Each of these crusts needs to be placed in its own pie tin (preferably one made from aluminum).

For the cheesecake, you will need the following ingredients:

        0.24 kg of softened cream cheese

        Half a cup of sugar

        A tablespoon of vanilla

        Half a cup of sour cream

        2 eggs


Preheat both ovens to approximately 617 Fahrenheit. Place each crust in its own oven for approximately seven minutes.

While the crusts are heating up, mix the spoon of vanilla, the cream cheese, the flour, and the sugar in another container.  

After giving it a good mix, pour in the sour cream and continue whisking (preferably with a spoon).

Add the eggs and continue mixing, one egg at a time until they are mixture is completely fine without any lumps.

Next, pour the mixture over the crusts and smooth it over using a spoon. Cover the ovens and let the crusts continue baking for the next hour.

When the center is set for each crust, remove the lids of each respective oven. Removing the lids will allow the crusts to cool down.

Remove the crusts from the ovens, cut them up, and serve (you can put the toppings of your choice).

8.   Dutch oven Grecian Chicken.

This dish too can be prepared ahead of time much like the other dishes too and the chicken stored in a cooler until you are ready to cook (12, 13). The only real work in this recipe is perhaps just the stuffing of some lemons and garlic into the chicken and seasoning.


2 tablespoons of oil

Half a cup of chopped onion

Half bell pepper (chopped)

2½ pounds of chicken breasts, cut in to big pieces (ensure that these pieces are skinless and boneless)

3 diced carrots

4 celery stalks (sliced)

¾ cup water, divided into three parts

A cup of sugar

Half a cup of vinegar

3 tablespoons of ketchup

4 tablespoons of cornstarch

A 20-ounce can of pineapple chunks, soaked in natural juice


Oil the Dutch oven or skillet and let it heat up to medium-high then add onion and bell pepper and let it cook, while stirring, for about 2 minutes. Add in the chicken breasts, celery, cashews, and the carrots. Reduce the heat to medium-low and cook for 15 minutes, stirring now and then. If need be, add ¼ cup water.

Mix ½ cup of water with sugar, vinegar, cornstarch, and ketchup and blend until smooth then stir in pineapple. Add this mixture to chicken and let it boil it while stirring constantly. Let it simmer on low heat for about twenty minutes until the chicken is fully cooked. It is best to serve this dish over hot rice.  

9.   Dutch Oven Chicken Enchilada Pie

Cook the chicken ahead of time, with the onions, squash, green peppers, and spices. Add the drained corn and black beans and head that up. Put all that in a container and store in the cooler (14, 15).


1 pound of boneless skinless chicken breasts, cut into 2-inch pieces

½ chopped onion

1 medium yellow squash, halved and sliced

1-tablespoon cumin

½-tablespoon olive oil

¼-tablespoon cayenne pepper

1 green bell pepper, chopped

1 15-ounce can yellow corn, drained

1 15-ounce can black beans, drained

1-package corn tortillas

1 28-ounce can red enchilada sauce

One small package of Jiffy cornbread mix, one egg, and milk specified on the box.

1 cup shredded cheese


Pour one cup of the enchilada sauce on the bottom of the Dutch oven and then add the chicken mixture and cover it with a single layer of corn tortillas. Repeat the layers until the mixture and sauce use up.

Mix the cornbread following the instructions on the box. Pour the liquid cornbread mixture over the layers and spread over a cover of cheese. Let it cook for about 30 minutes at 350 degrees then check how solidified it is. If it is still unsolidified, let it cook for another 15 minutes.

10. Dutch oven Herbed Chicken and Pasta

This is a good meal when out camping or when undergoing outdoor activities. It brings the feeling of a real meal breaking from the normal junk food normally taken during such activities (16)


1-2 tablespoons salt-free seasoning blend

1 tablespoon poultry seasoning

1 lb. boneless skinless chicken breast, cut into chunks

2 tablespoons vegetable oil

4 tablespoons butter, divided

2/3 cups water

2 tablespoons teriyaki sauce

2 tablespoons onion soup mix

1 envelope savory herb and garlic soup mix, divided

8 ounces of pasta (your choice)

2 tablespoons Parmesan cheese, fresh

1 tablespoon Worcestershire sauce


Coat the Dutch oven using non-stick cooking spray. Sprinkle a combination of the seasoning blend and poultry seasoning on the chicken.

Over a full spread of coal, sauté the chicken in oil and 2 tablespoons butter until juices run clear. Add in the water, teriyaki sauce, onion soup mix, and 2 tablespoons herb and garlic soup mix. Boil the mixture.

Cover the mixture and let it simmer for 15 minutes after moving ¼ of the coals from bottom to the top of the oven.

Cook and drain the pasta in a different pot then add it to the chicken mixture.

Finally, add the Parmesan cheese, Worcestershire sauce, remaining butter, remaining herb, and remaining garlic soup mix. Serve after tossing to coat.

11. Dutch oven Pizza for Breakfast.

You can prepare the garlic, the sauce, the mushrooms, and onions early on and then put them in an appropriate container. The eggs can also be beaten, spiced, and put in a Ziploc bag for easy storage (17, 18).


1 tube of crescent rolls

6 strips of crumbled bacon

½ pound crumbled breakfast sausage

1 clove minced garlic

½ chopped green bell pepper

½ chopped red bell pepper

½ chopped onion

5 sliced mushrooms

1 tube refrigerator crescent rolls

6 beaten eggs

1 teaspoon Italian seasoning

½-teaspoon red pepper flakes

Salt & pepper, to taste

2 cups parmesan cheese


Spray the oven or a cover foil with a non-stick spray. Mix in the garlic, peppers, onion, and mushrooms in with the crumbled sausage. Sauté until softened then stir in the crumbled bacon.

Unroll the crescent rolls in the base of the Dutch oven and pinch the dough vertically to create the “crust” of the pizza. Line the rolls along the base of the Dutch oven, up to 1 inch.

Fill meat and veggie mixture in the crust. Beat eggs and add Italian seasoning, red pepper, salt, and pepper. Pour the mixture over the meat and veggie mixture.

Sprinkle the cheese atop the egg, meat, and veggie mixture and cover the Dutch oven. Allow the pizza to bake for twenty-five to thirty-five minutes until the eggs do not appear as jiggly in the middle.

12. Dutch oven Enchilada Casserole

The Dutch oven enchilada casserole is easy to cook and is a marvelous dis to enjoy while camping (19).


2 tablespoonful chopped onion

1 package Doritos

½ cup shredded sharp of cheddar cheese

1 8-ounce can of tomato sauce

One 10-ounce can of chili, which has beans

1 10-ounce can of the enchilada sauce

1 cup of sour cream


Prepare a mixture of enchilada sauce and tomato sauce in a separate bowl. Brown hamburger after seasoning it with onion, pepper, and garlic powder.

Pour a ¼-cup of enchilada sauce into the bottom of the oven and a top it with two tortillas. Top this with an additional ¼-cup of sauce and ½ of the meat mix.

Top this with two more tortillas and another ½-cup of sauce then spoon the refried beans and ½ of the cheese. Finish off with the rest of the sauce and cheese after adding the rest of the meat mixture and two more tortillas.

Allow it to cook on low heat for 15 to 20 minute until the cheese melts and the casserole is bubbling at the top. Serve with garnish and enjoy.

13. Dutch Oven Cinnamon Rolls in Gooey Caramel

It only takes 30 minutes to prepare this meal. One of the most important meals of the day is a good, nutritious breakfast and one can never go wrong with cinnamon rolls (20). For this meal, it is advisable to do some prior preparation at home in order to reduce the time of preparation in the campsite.


18 cinnamon rolls

½ cup of brown sugar

1 teaspoon cinnamon

½-cup graham cracker crumbs

Frosting which usually comes with the cinnamon rolls

1/3 cup of caramel ice cream topping


Cut each of the rolls into four and arrange the pieces at the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with a non-stick cooking spray.

Combine the cinnamon, cracker crumbs, and the brown sugar in a bowl and sprinkle the mixture evenly over the cut rolls. Cover them with a lid and let them bake at 350 degrees Fahrenheit for about half an hour (25-30 minutes).

For the icing, drizzle the combination of frosting with caramel topping over the cinnamon rolls while they are still warm.

14. Dutch oven Beef Stroganoff

This is an easy and quick meal to make. It dates back to traditional Russia (21). The following recipe makes about 8-10 servings


1 pound of ground beef

1 chopped onion

1 chopped garlic clove

2 cups of noodles

1-cup sour cream

1 can of beef broth

2 cups of water

½ tsp. of pepper

½ tsp. of Tony Chachere's Cajun Seasoning

Louisiana Crystal hot sauce

2 tablespoons of flour

2 chopped potatoes

Handful of chopped parsley

2 handfuls of sliced mushrooms


Oil the Dutch oven lightly then add the ground beef, ½ the onions, hot sauce, garlic, pepper, and tony chacheres.

Place the oven on the prepared stove and wait until the beef sizzles. Cook the ground beef until it browns while continuously stirring, and then drain off any excess grease.

Put in the beef broth, potatoes, noodles, second half of fresh onions, fresh mushrooms, parsley, and beef stroganoff mix and stir with water. Using a lid cover the oven and add coals to the top of the lid. The liquid in the oven should be at a steady simmer.

Constantly check on the dish every 5 minutes for 20 minutes. Stir the mixture while ensuring the liquid in the oven continues to simmer. Do this by adding or removing coals from both the top and bottom of the oven. Add water as needed for the noodles and potatoes. The potatoes and noodles should cook until they are tender.

Add the cup of sour cream and flour and mix. Cover and allow it to cook for an extra 5-10 minutes. Add spices to your liking like the fresh parsley, hot sauce, and pepper. Serve and enjoy.

15. Jalapeno Dutch oven Crusty Bread

This may take some time to prepare but it is sure worth the time (22)


3 cups of unbleached all-purpose flour

1 tablespoon of yeast

1 tablespoon of salt

2 medium chopped jalapeno peppers without seeds

1 ½ cups of warm water


Place 4 tablespoons of grated cheese and sliced jalapeno in reserve. Whisk the salt, yeast, and flour in a large bowl. Fold in the remaining chopped jalapeno and cheese.

Adding water to the mixture, stir it until it forms a loose and shaggy dough. Cover the dough with a plastic wrap and leave it for between 12 to 18 hours (unrefrigerated).

Preheat the oven to 450 degrees, transfer the risen dough onto a heavily floured surface, and gently shape it into a rounded loaf without kneading. Remove the now hot Dutch oven from the oven and open it, carefully placing the dough inside. Lid it and return to the oven for about 30 minutes.

Remove from the oven, uncover the lid, and sprinkle the exposed surface of the loaf with the reserved cheese and jalapeno slices. Return to the oven without covering for an extra 10-15 minutes until it turns golden brown.

Remove the loaf, carefully, from Dutch oven and let it cool.

16. Dutch oven Shrimp Jambalaya

For this Jambalaya, at least 10 gray coals on the bottom and 20 on the top are recommended to keep it around 350 degrees. It is a down south classic and is perfect for fall or spring camping (23, 24).


1-tablespoon olive oil

½ pound of smoked sausage, cut into ¼-inch thick slices

½ large chopped onion

½ cup chopped green bell pepper

½ cup chopped red bell pepper

1 cup chopped celery

½ teaspoon Cajun seasoning, or to taste

1 cup uncooked white rice

1 can diced tomatoes with juice

1 tablespoon minced garlic

2 cups chicken broth

3 bay leaves

¼ teaspoon dried thyme

1 pound peeled and deveined medium shrimp


Over medium heat, heat the olive oil in a Dutch oven and stir in the sausage. Cook for 2 minutes then add the onion, bell pepper, and celery, seasoned it with salt and Cajun seasoning. Cook and stir for 6 to 8 minutes until the vegetables turn soft.

Add the rice, stir it in until it coats evenly in the vegetable mixture, and then pour the tomatoes, garlic, chicken broth, thyme leaves, and bay leaves. Simmer them for 20 minutes then add the shrimp. Stir and cook for 10 minutes without covering until the shrimp turn pink and loses translucence at the center. Let the pot stand for 5 minutes after removing it from the heat then discard the bay leaves and serving.

17. Dutch oven Lemon-Blueberry Biscuits

If you prefer not to bring all your supplies to the campsite, just ease up the work by creating the biscuit mixture ahead of time and storing it in the cooler within the Ziploc bag (25).


2 cups of all-purpose flour

½ cup of granulated sugar

2 tablespoons of baking powder

½ tablespoons of baking soda

¼ tablespoons of salt

8 ounces of lemon yogurt

1 egg

¼ cup of melted butter

1 tablespoon of grated lemon peel

1 cup of fresh or unthawed frozen blueberries


½ cup of confectioners' sugar

1 tablespoons of lemon juice

½ tablespoons of grated lemon peel


Spray or oil the Dutch oven lightly. Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl until the mixture is even.

In another bowl, whisk the egg, yogurt, melted butter, and one tablespoon of lemon peel until they blend smoothly.

Add the wet ingredients to the flour mixture and stir until it moistens then fold in blueberries. Place by 1/3 cupful into a prepared Dutch oven and allow it to bake at 400 degrees until they turn golden brown, about 18 minutes.

Combine the glaze ingredients in a small bowl, and whisk until they are smooth then drizzle glaze over warm biscuits.

18. Dutch Oven Monkey Bread with Cinnamon

This recipe is simple enough to do at the campsite and therefore ahead of time preparation is not necessary (26).


2 rolls of Pillsbury biscuits

½-cup sugar

½-cup brown sugar

3 Tbsp. cinnamon

1 stick butter, melted


Spray cooking spray in the Dutch oven or cover with sprayed foil. Chop the biscuits into quarters. Make a mixture of sugar and cinnamon in a plastic bag and then drop each quarter into the bag. To fully coat, the biscuits shake the bag thoroughly.

Place the mixture in the oven and melt butter in a separate pan then pour it over the biscuits. Allow the mixture to bake at 350 degrees for about 35 minutes and then check the dough.

19. Dutch Oven Chocolate-topped Peanut Butter Bacon

These peanut butter bacon bars are easy to make and only use seven ingredients (27, 28).


1 package peanut butter cookie mix

¼-cup vegetable oil

1 heaping teaspoon creamy peanut butter

2-tablespoon maple-flavored syrup

1 egg

12 slices bacon, cooked and crumbled

½ cup chopped peanuts

1-cup semisweet chocolate chips


Spray the Dutch oven lightly with cooking spray or cover with parchment. Whip the cookie mix, oil syrup, peanut butter and the egg until it forms into a soft dough.

Place ¼ cup of bacon in reserve for garnish then stir the remaining bacon and peanuts into dough. Press the dough into the parchment-lined Dutch oven, evenly, and bake at 350 degrees until golden brown.

Evenly sprinkle chocolate chips then replace lid and allow it to cook until the chocolate has melted. Spread softened chocolate at once over the bars with the back of a spoon and sprinkle the reserved ¼ cup of bacon atop the chocolate. Cool for 30 minutes while still in the Dutch oven while unlidded. When the chocolate has set, cut into squares and serve.

20. Dutch oven Pigs in a Blanket

This recipe requires chopped mini-smoked sausage links although one could also use crumbled sausage. You can prepare ahead of time by cooking and chopping the sausages then mixing the egg mixture (29). You can also prepare pancakes ahead of time and freeze them. It usually works best with 12 coals around the bottom and 18 coals around the top of the Dutch oven.


2 16-ounce boxes frozen buttermilk pancakes

4 eggs

1½ cups half and half

1 14-ounce package cocktail-sized smoked link sausages, chopped

1½ cups shredded Cheddar cheese

Maple syrup


Oil or spray a 12-inch Dutch oven lightly. Carefully unbox the pancakes, separate them, and allow them to thaw. Beat the eggs and half-and-half with a whisk in a large bowl and then add pieces of pancakes and chopped sausage into the mixture. Coat by tossing.

Let it stand for 5 minutes then pour the mixture into the ready Dutch oven. Bake for 40 minutes at around 350 degrees. Sprinkle the cheese then cover and let it cook for 10-15 minutes until the edges are set and are light golden brown. Leave standing for 10 minutes. Cut into square pieces and serve the dish with maple syrup.

21. Pizza Pie in a Dutch oven

Methods have developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid (30).



1 roll of refrigerated Pizza dough

½ Pizza sauce

4 cups Mozzarella cheese.


Make the oven ready by use of the parchment paper 18 inches in length and 5 inches wide. Prepare the dough to a shape on a clean surface.

On the bottom of the oven, place the pie-shaped dough.

Cover with the lid and bake the dough for 5-10. Remove the lid and add pizza sauce, mozzarella cheese, and your desired toppings

After that, replace the lid on the Dutch oven, placing charcoals to bake for 15 minutes.

Enjoy the pie pizza. Make 3-4 serves.

22. Dutch oven Pork Chops

Easy preparation is a major factor for a camping recipe and this meal makes cooking when camping a walk in the park. Adding croutons to the recipe gives it the flavor alongside with the creaminess added by the mushroom sour cream (31).


4 pork chops

2 tablespoons olive oil

2 tablespoons olive oil

2 tablespoons butter

2 cups of seasoned breadcrumbs

¾ cups of divided water

3 medium cubed potatoes

1 can cream of mushroom soup

Salt and pepper to taste


Heat the Dutch oven and add olive oil. Add the pork chops into the heated Dutch oven, seasoned with salt, pepper, and allow them to brown once the olive oil heats up. In a separate pan, melt the butter and mix with breadcrumbs and a ¼-cup of water in a bowl. Coat the pork chops already in the Dutch oven with the mixture by pouring it over them.

On top of the pork chops, place the cut-up potatoes, cover the entire preparation with mushroom soup cream, and add the remaining ½ of water. Bake at approximately 350 degrees for about an hour.

23. Dutch oven Barbecue Pulled Chicken Sandwiches

The advantage of this meal is that all you do is prepare the ingredients and let the oven do all the other work for 90 minutes (32).


3 to 4 pounds boneless skinless chicken thighs

2 tablespoons of olive oil

1 large yellow or Vidalia onion, diced

3 cloves garlic, minced

2 tablespoons of salt

¼ tablespoons pepper

1 ½ cups barbecue sauce of your choice


Preheat oven to 325 degrees. Heat the olive oil over medium heat in the Dutch oven. Cook the onion and garlic then stir in the paprika.

Add pieces of dry chicken into the pot and stir as you add to allow for mixing with the onions. Sprinkle with the pepper and salt and stir.

Pour in the barbecue sauce and allow it to simmer. Turn off heat and lid the pot. Transfer it to the oven to bake for 90 minutes or until the chicken becomes tender and easily falls apart.

Return the pot to the stove and transfer the chicken to a cutting board using a slotted spoon. You can also place it in a bowl and stir in the thickened sauce or separately serve them.

Serve the chicken and sauce with buns and extra barbecue sauce.

Refrigerate leftovers in an airtight container.

24. Dutch Oven Ravioli

For those who are fond of Italian dishes, you are definitely sure to love this recipe, which apart from being unbelievably easy to make, provides an excellent, hearty meal loaded with carbohydrates (33, 34).


1 25-ounce bag frozen sausage ravioli, thawed

1 large 45-ounce jar spaghetti sauce

¼ cup fresh Parmesan cheese (can use grated)

1 cup shredded Mozzarella cheese

½-cup water


Spray the Dutch oven or cover it with tin foil sprayed with cooking spray. At the bottom of a 12” Dutch oven, put a thin layer of spaghetti sauce then place a single layer of the ravioli on top. On the ravioli, pour half of the remaining amount of spaghetti sauce and sprinkle with the Parmesan cheese. Add another layer of ravioli on top of the sauce and pour in the rest of the spaghetti sauce.

Use the mozzarella cheese to top the sauce and add a little Parmesan cheese. To add moisture, pour the water around the edges of the pan. Cook in the Dutch oven for 45 minutes at 350 degrees. The cheese should just start to brown and the sauce should be bubbling.

25. Dutch Oven-baked Salmon

This Dutch oven salmon bake takes just less than a half an hour. There is barely any clean up after making it. One can spice this recipe up by adding a little lemon pepper or lemon juice (35).


A 1-pound piece of salmon skinned on one side or four salmon fillets

3-tablespoonful Dijon mustard

16 crackers, crushed


Spray the Dutch oven with a non-stick cooking spray. Place the salmon fillet, skinned side down in the prepared Dutch oven.

Spread the mustard evenly over the fish and then sprinkle with crushed cracker crumbs.

Add a little dill weed or lemon pepper at your leisure. Allow baking at 350 degrees for approximately 15-20 minutes. The secret when doing the cooking is not overcooking your fish.

Make 3-4 servings.

26. Dutch oven Brownie

You can get all your batter ready at home and keep it chilled in a cooler (36).


1 box of your favorite Supreme Brownie Mix

½ cup melted butter

1 egg

1 tsp. vanilla

1-cup coconut flakes, optional

1-cup toffee bits

1-cup semisweet chocolate chips

1 cup chopped pecans, optional

1 cup chopped (not crumbled) pretzels

½ cup + 2 tablespoons sweetened condensed milk


Stir the brownie mix, vanilla, eggs, and butter in a large bowl until they blend finely. Press into a well-greased Dutch oven, which one may also cover using tin foil sprayed with cooking spray. Cover the oven and let it cook at 350 degrees for 14 minutes.

Sprinkle the coconut, toffee bits, chocolate chip bits, and finally pecans respectively atop the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within an inch from the pan sides. Sprinkle the chopped pretzels on top.  

Cover the Dutch oven and continue to bake for 25-35 minutes. Do not over bake.

27. Dutch oven Super Sloppy Joes

These are always a good choice for a quick, delicious meal, whether for lunch or for dinner. This recipe is a scrumptious Dutch oven sloppy Joe, which can use practically any source of heat (37). What one needs is just browned meat and vegetable added to the rest of the ingredients and simmered for about an hour, which can do beforehand (38).


1 pound of hamburger

1 15-ounce can chicken gumbo soup

¼-tablespoon pepper

1 onion

2-tablespoon ketchup

2-tablespoon yellow mustard

8 hamburger buns


Cook the meat, onion, celery and the green pepper in a medium heated Dutch oven until the vegetables become tender then drain.

Add in all the other ingredients except the buns, stir, and simmer while the Dutch oven is uncovered for 35-40 minutes or until it heats through. Stir occasionally and spoon about a half cup of the meat mixture onto each bun when it thickens.

28. Dutch oven Southwestern Fiesta Chicken

This is a great meal for camping. The best timing being when it is cool. One of its advantages during camping is that it involves pouring in canned ingredients which will save you time and be easy during your camp (39).


2 ½ cups chopped and cooked chicken

2 cups shredded and divided Cheddar cheese

1 10 ¾ -ounce can cream of mushroom soup

1 10  ounces can cream of celery soup

1 10-ounce can Rotel Diced Tomatoes and Green Chilies, undrained

¾ cup sliced green onions

-ounce diced greed green chilies

Flour tortillas (8 inches), cut into small pieces

tablespoon green onions, sliced (for garnish)


Ensure the Dutch oven is lightly oiled. You can also cover it with sprayed tin foil. In a large bowl, mix the chicken, 1-cup cheese, both soups, undrained tomatoes, green chilies and all the green onions

Add the tortilla to the mixture in the bowl and spoon the chicken and tortilla mixture into the oven.

Bake it for 30 minutes at 350  until bubbling and hot. Add topping of the remaining cheese and bake until cheese melts.

Leave it for 15 minutes before serving. Use the 1 tablespoon of green onions to garnish.

Enjoy the meal.

29. Dutch oven Stuffed Bell Pepper Soup

This stuffed bell pepper soup is also a great recipe for a home for doing lots of preparation work and just throwing in all the ingredients in after the hamburger is cooked (40, 41).


1 pound of ground beef

1 cup of uncooked instant rice

2 cups of beef broth

1 diced green pepper

1 diced red pepper

¾ minced onion

1 tablespoon of minced garlic

12 ounces can of tomato sauce

28-ounce can of diced tomatoes with green chilies, undrained

Salt and pepper to taste


Put the garlic, onion, brown ground beef, salt, and peppers into the Dutch oven. One can then heat the beef broth with the hamburger mixture.

Add the diced tomatoes and tomato sauce then stir well until it heats through. When hot, add the uncooked rice and simmer for some minutes until it cooks. Keep an eye as it cooks lest it is difficult to tell when it cooks.

30. Dutch Oven Potato-stuffed Sausage

Stuffed sausages and potato boats are very easy to make, especially when you use the mashed potatoes, which are already prepared (42 ). You can still make your own mashed potatoes but for camping, it is best to just keep things simple (43).


1 pound of Kielbasa Smoked Sausage

4 cups prepared refrigerated or instant mashed potatoes

2 tablespoons of minced green onions

2 tablespoons prepared mustard

1 cup of shredded Cheddar cheese

Freshly ground pepper to taste

Additional Toppings:

Bacon, crumbled


Onion, chopped


Spray or oil the Dutch oven lightly. Cut the sausage lengthwise equally into 4 pieces, slice them almost through to the bottom and spread them open. Place the cut sausages in the Dutch oven with the open cut side facing upwards.

Mix the potatoes, scallions, black pepper, and mustard in a medium bowl and spread the potato mixture evenly over the sausages. Bake them through for approximately 20 minutes then sprinkle with grated cheese and allow it to continue baking until it melts.

Garnish with your preferred baked potato toppings.

31. Dutch oven Stuffed French Toast Rolls

This is a good breakfast meal whose only real preparation work is getting everything together in the night before and keeping the Dutch oven and the bag of toppings in the cooler overnight to let things set (44, 45).


½ loaf of sourdough bread

4 eggs

1-cup milk

¼-cup heavy cream

2/3 cup white sugar

1-tablespoon vanilla

¼-cup flour

¼-cup brown sugar

½-teaspoon cinnamon

1/8 teaspoon salt

½ stick of butter cut into pieces


Coat the Dutch oven with tin foil and cooking spray. Tear the bread into bite-size chunks and arrange them evenly in the Dutch oven.

Mix the eggs, milk, cream, vanilla, and sugar in a separate bowl and pour the mixture uniformly on the bread. Use the Dutch oven lid to cover and leave it in the refrigerator overnight.

Mix the flour, brown sugar, cinnamon and salt and drop the cut butter pieces into the mixture of flour in a bag. Crumble up the butter and the mixture in the bag using your hands and place in the refrigerator.

When ready to bake, take out the Dutch oven and bag out of the refrigerator and sprinkle the crumb mixture evenly over the top. Allow it to bake at around 350 degrees for an hour.

32. Dutch oven Triple Berry Camp Cobbler

The topping accompanies this cobbler by which quick and easy to prepare. Some cold buttermilk biscuits cut up and brown sugar would do, laid on top of the fruit mix (46). The ease of this cobbler recipe comes in its use of refrigerated biscuit dough.


2 pounds of frozen or fresh thawed strawberries

12 ounces of frozen or fresh thawed blueberries

12 ounces of frozen blackberries

12 ounces of frozen mixed thawed berries

½-cup sugar

½-cup all-purpose flour

2-tablespoon lemon juice

2-tablespoon lemon grated zest

1 tube of grand size buttermilk biscuit dough (8 biscuits)

½ cup of light brown sugar


Preheat the oven to around 375 degrees and line a 12-inch cast iron Dutch oven with sheets or foil liner.

Mix the white sugar, lemon zest, lemon juice and the berries in a large bowl. Pour the mixture into the prepared Dutch oven after thorough hands mixing.

Open, separate, and cut round into four pieces each. Place the pieces in a different bowl and coat lightly with the brown sugar.

On the surface of the berries in the Dutch oven, spread the sugarcoated biscuits uniformly. Lid the Dutch oven and bake it for approximately 30 minutes. Uncover the oven and leave it to bake for another 30 minutes until it turns golden brown and the biscuits bake through.

33. Dutch over Potatoes with Cheese

This dish serves as a very good side dish for almost any meal. It is simple and fun to make when camping although it is full of everything not so healthy (47). You can do some preparations at home to reduce the work when camping by cooking and crumbling the bacon and chopping the potatoes and onions before heading out for camping (48).


8 Potatoes

1 package of cooked and crumbled bacon

2 cups shredded cheese

1 cup of onions

Salt and pepper to taste


Slice your potatoes thin pieces and the onion into rings. Chop the bacon and add it to a warm Dutch oven. Cook the bacon and scoop it out after it cooks leaving the grease at the bottom of the Dutch oven.

Layer the potatoes, onions, bacon, and cheese respectively and repeated these layers. Cover the Dutch oven and leave to cook at 375 degrees for around 45 minutes until the potatoes turn soft.

34. Dutch Oven Mountain Man Breakfast

This is a great meal to start you off in the morning. It consists of sausages, hash browns, and eggs. There is a serving of 6-8 plates (49).


2 pounds sausage

2 pounds frozen hash brown potatoes

8 eggs, beaten with 1/4 cup water

2 cups grated cheese


Fry and crumble the sausage in a Dutch oven. Once cooked remove the sausage and drain it using paper towels.

Brown potatoes using the drippings from the sausage in the pan and spread on the bottom of the oven evenly.

Place the previously cooked sausage atop the potatoes and pour in the eggs over the sausage layer. Top with cheese.

There should be 16 coals on the lid and 8 under the oven. Cook the eggs for 20-25 minutes.

35. Dutch oven Sausage and Hash Browns

The sausage and hash brown breakfast bars provide you with the chance of cutting up the veggies and even pre-cooking the sausage and bacon if you would like (50).


1 pound of breakfast sausage

½ diced onion

24 eggs

One can of mushroom soup cream

1 cup of milk

2 cups of cheese

1 diced red pepper

1 bag of shredded hash browns

1 tablespoon of Season Salt


Add sausage and ¼ of the onions into the Dutch oven and cook at around 375 degrees until the sausage browns. Add all the eggs, milk, and cream of mushroom soup in a different bowl and mix then add salt, the rest of the onion and the red pepper.

Take out the sausage and onion mixture from the Dutch oven. Layer the bottom of the Dutch oven with ½ of the sausage then layer a ¼ bag of hash browns on top. Pour the egg mixture over the hash browns and meat layers and sprinkle cheese on top.

For the next layer, add the remaining amount of sausage, bacon, and onion. On top of this, place the remaining amount of hash browns then cover with the Dutch oven lid. Bake at 350 degrees until all the eggs cook.

Remove the Dutch oven unlid it and sprinkle again with cheese over the layers and then cover for a few minutes for the cheese to melt. Remove and allow it to cool before slicing.