This works the best with a 10 quart dutch oven.  serves 2 to 4 people

you will need 21 pieces of carcoals . small shovel or thongs
1pound of cheese ( I perfer a pizza blend)
one half can  pizza sauce ( about 7 ounces)
philbury pizza dough ( the kind you pop out of the roll)
1 pound of hamburger or other favorite meats
onions
olives
mushrooms
anything else you like on your pizza

precook your meat(s)
light caracoal the do the following while you wait for the carcoal to get hot ( coals will be white)
Spread the pizza dough out on the bottom of the oven, the edges should be thicker and rolled up
spread pizza sauce over dough
do the following in layers add have tour ingredients top with cheese
then add the other half of ingredients and more cheese

Put lid on

put 14 briquets on the lid(spaced out) the remaining 7 briquets spaced out on the bottom

set your watch for 35 minutes.  Pizza is done when cheese ic bubbly and crust is brown.

Serves 8-10

Dutch oven and cobbler. Cobbler and dutch oven. No better combination, at about ten at night. Every body has there favorite variation. Let's keep it simple.

INGREDIENTS:

3 TB's margarine or cooking oil
1 18-oz package yellow cake mix [Don't buy house brands - no good]
Read the package instructions; they usually call for eggs and cooking oil.
4 16-oz cans of fruit - drained thoroughly. Here's where you have lots of choices. In general the mild fruits like pears don't have enough taste. So go for something like peaches, plums, cherries, blackberries, blueberries. Fruit cocktail is pretty good. Don't skimp on the quantities.
1 large 14-oz can "aerosol" whipped cream
Small paper plates and plastic spoons to serve the cobbler in.
1 4-lb bag of "instant" charcoal briquettes
COOKING

Fire up the briquettes. Oil the oven with margarine or cooking oil - bottom and sides. Open cans of fruit and drain thoroughly. Dump fruit in the oven. Mix cake mix according to instructions. Spread over top of fruit, even thickness and extending to sides of oven. Do not stir in with fruit. Any leftover margarine? Put small dollops on top of cake mix.

Ready to cook . Place 5 hot coals underneath and 20 - 25 on top. Usually takes about 20 minutes to cook. Check in 15, particularly to see if cake is burning on bottom; if so, remove underneath coals. Cobbler is done when you can stick a clean knife in the cake mix and it comes up clean; i.e. without moist mix on it. [Usually its done about 5 minutes after the cake is brown on top.] Serve with whip cream on top of each serving.

Delicious classic dutch oven desert. There are two tricks: don't let the brown sugar brown, and plan ahead for how you're going to get the concoction upside down after it is baked.

INGREDIENTS:

1/2 cup butter [or cooking oil as an option]
3/4 cup brown sugar
1 20-oz can sliced pineapple [or crushed pineapple, which provides a more uniform topping]
1/2 cup crushed pecans [found in small packages at grocery]
1 18-oz box yellow cake mix [and the cake mix recipe calls for eggs and cooking oil] Optional: 1 package poundcake mix.
1 6-oz can cherries [optional - adds color and taste to pineapple]
1 4-lb bag "instant" charcoal briquettes

DIRECTIONS:

Fire up the briquettes. Oil sides of oven.

Place butter and brown sugar in bottom of oven and mix thoroughly. [You may need to warm the butter first.] Thoroughly drain the pineapple [and cherries]. Mix in with the butter and sugar already in the oven. Sprinkle over the pecans. In a separate bowl mix the cake mix according to package directions. Pour this batter over the pineapple in the oven. Spread evenly but to not mix in. Ready to bake.

Place oven on the coals: 5 under and 20 or so on top. Bake 30 - 40 minutes. Check in 15 to 20 minutes to see if the brown sugar is burning. If so, or if it looks like its about to, remove the underneath coals. Done when the clean/sharp knife test comes out clean. Now take the oven off coals, remove the lid, and let cool for 10 minutes. Get ready for your acrobatics.
The best way to invert the cake [so the pineapple ends up on top] is to cut a piece of stiff cardboard into a round piece the size of the cake ie, the size of the inside of the oven, with a little wiggle room. [Better cut the cardboard at home before the outing. A piece of thin plywood is even better.] Lay this on the cake that is still inside the oven, hold it in place, and invert the entire oven. The whole think should fall out. That's it.

serves 2 hungry men)

1 small can biscuits
1/4 lb. bacon, fried and chopped
3 hard-boiled eggs
1 chopped green onion
1 cup grated cheddar
1/2 cup salsa
salt and pepper
In greased fry or pie pan that can be inset in Dutch Oven, line bottom with biscuits in a can. (You can draw them together.) Add chopped eggs, bacon, onions and cheese. Bake about 25 minutes at about 400 degrees. Serve with salsa.

1 1/4 Cups brown sugar

2 1/2 Cups whole wheat flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 Cup unsalted butter

3 eggs slightly beaten

1 Cup milk

1 teaspoon vanilla

Cup plain yogurt

Topping Mix:

1/4 Cup melted butter

3/4 Cup chopped walnuts

3/4 Cup brown sugar

1 1/2 teaspoons cinnamon

3/4 Cup raisins

a large bowl, blend brown sugar, flour, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, mix butter. eggs, vanilla, milk and yogurt. Pour the liquids into the flour and mix only to moisten the dry ingredients. Bake 15 minutes while you mix topping ingredients. Add topping and bake 5 -10 minutes more or until a knife comes out of the center nearly clean. Cool slightly and slice. (Serves 10 - 12).

Scout have been cooking and eating Bisquick for as long as there has been scouting. There is nothing better than a wad of Bisquick on the end of a green stick baked over the flames of an open campfire. Bisquick is made by Betty Crocker, and as long as there has been Bisquick there have been great recipes using the stuff. At first you had to send in the box top to get them. Then they appeared on the back of the boxes. And now they are all on the Betty Crocker web site!

Cheeseburger Pie is derived from one of Betty's back-of-box recipes. It was first cooked by troop 237 at a JLT session on May 30, 1999; everyone liked it, and the SPL learned to not forget the cheese next time!

INGREDIENTS:

2 lbs ground beef
2 medium onions, peeled and chopped
1 TB salt
2 cups [8 oz.] shredded cheddar cheese
1 large green pepper, cored and chopped
2 cup Bisquick
1 cup milk
Worshire sauce
3 eggs
1 Tbls cooking oil
1 4 lb bag instant briquettes

DIRECTIONS:

Fire up the briquettes.

In a frying pan, brown the ground beef, chopped onions, and chopped pepper. Drain if necessary. Stir in salt.

Meanwhile, thoroughly blend Bisquick, eggs, and milk and salt. (you can use a ziplock plastic bag to do this - saves a dirty pot)

Grease the Dutch oven with cooking oil. Spread the beef, etc., evenly in bottom.

Pour Bisquick mix evenly over top. Do not stir in.

Sprinkle cheese over top, evenly. Do not stir in

COOKING:

Bake for 30-40 minutes, or until knife inserted in center comes out clean. Observe the Two-thirds Rule if necessary.

SUGGESTION:

Save some campsite preparation time by browning the the beef, onions, and pepper the night before the outing, place in a freezer bag and freeze; next morning wrap in newspapers to keepcool untril oven time.

ADDITION:

Serve some salad for a balanced meal: buy a 24 oz bag of salad and a 16 oz jar [plastic if possible] of salad dressing.

1-3 to 4 lb rump roast
2 tbsp real bacon bits
1-tbsp of margerine
1-large sweet onion
1-beef bouillon cube
1-can of Beef Mushroom Soup
1-small can of mushrooms

2 cups of cooked wide egg noodles

Start 25 coals and wait until there is a dusty coating. Set 12" Dutch Oven on 15 coals and sear the rump roast on all sides in Margerine. Add bacon bits and stir around, quarter the onion and add to the oven, slowly pour 1/4 cup of hot water and bullion cube over the roast. Cover and place 10 coals on top of lid. Cook for about an hour, and remove from heat, and whisk away coals off lid. Start up another 15 coals until dusty. Add Beef Mushroom Soup and can of mushrooms with juice, to the Dutch oven. Cover with lid, and cook on coals for about 45 minutes. Boil water in another pot and cook noodles drain. Remove oven from coals, Take the roast out of oven and place on a plate, slice beef, and serve with noodles and spoon the mushroom sauce on top.

1 bag frozen chicken breasts (5 -6 ) thawed
1 can Rotelle (stewed tomatoes)
1 can tomato soup (10 3/4 ounce)
1 can Elpaso Enchilada sauce
1 small can green chilies diced
1 onion diced
2 small cans olives diced
1 bag shredded cheese
1 bag large tortillas
cook chicken in Dutch oven until done . take out of Dutch oven drain liquid. cut up chicken in bite size pieces. place in Dutch oven add rotelle ,soup ,onion ,enchilada sauce, chilies ,olives. cook until bubbling around edges. take mixture out of the Dutch oven .leave enough mixture to cover the bottom of the Dutch oven. add 1 tortilla , top with about 2 cups sauce mix , add cheese just enough to top the sauce mixture . layering this with tortillas ,sauce ,cheese. until you have no more sauce mixture. ending with cheese.
on top. cook in the Dutch oven until bubbling around the edges of the oven and the cheese is melted.  serve top with sour cream . enjoy