Dessert

• APPLE MIXTURE:

  • 2 medium to large sized apples diced into approximately 1/4" pieces

  • 2 tsp lemon juice

  • 2 tsp cornstarch

  • 2 tbsp granulated sugar

  • 1/4 cup packed brown sugar

  • 1 tbsp cold butter cut into small pieces, approximately 1/8"

  • 1 1/2 tsp Great Value Ground Cinnamon

• TOPPING MIXTURE:

  • 1/4 cup quick cook oats old fashioned oats will also work, they just have a chewier texture

  • 1/4 cup all-purpose flour

  • 1/4 cup packed brown sugar

  • 1 1/2 tsp Great Value Ground Cinnamon

  • 1/4 cup cold butter cut into small pieces, approximately 1/8"

Preheat grill to medium heat or preheat oven to 450 degrees F.

Prepare four pieces of non-stick foil, approximately 12x18" in size.

In a medium sized bowl, combine diced apples and lemon juice.

Add in cornstarch, sugars, Great Value Ground Cinnamon and butter.

Mix to combine well. Set aside.

Next, in a separate bowl, combine oats, flour, brown sugar and Great Value Ground Cinnamon. Mix well.

Add butter to mixture and cut in with a pastry cutter or two forks.

Place half of the apple mixture onto the center of one of the pieces of non-stick foil, making sure the mixture is touching the non-stick side.

Sprinkle half of the crumb mixture over the apples.

Apple Crisp Mixture On Foil

Seal foil packet tightly, making sure all sides are securely closed.

Repeat with a second piece of foil. Repeat with remaining ingredients.

Place on grill or over campfire for approximately 8-12 minutes, or place on a cookie sheet and bake in oven for approximately 15 minutes. Times are approximate as grill and campfire heating is harder to regulate than an oven.

Remove from heat and allow to cool for approximately 10 minutes. Carefully open foil packets as they will be very hot. Top with a scoop of ice cream, serve, share and enjoy.

• 1 pkg "complete" white cake mix

• 1 can pineapple rings

• 1 small bag pecans

• 1 small jar maraschino cherries

• 1/2 cup brown sugar

• foil

• margarine

• flour

• cardboard circle cut slightly- smaller than inside of Dutch oven then covered with foil

Line Dutch oven with foil.

Grease and flour well.

Layer bottom of oven with pineapple rings.

Save juice.

Use pecans and maraschino cherries to fill in holes.

Sprinkle over pineapple:

brown sugar, 2 to 2 1/2 tbsp. pineapple juice,

4 to 5 pats margarine.

Prepare cake mix.

Use rest of pineapple juice as liquid in mix.

Pour into oven.

Cover and heat oven.

Use 6 briquettes on bottom and 18 on top.

Keep briquettes in a B1 to 3 ratio to keep up heat.

Bake 20-30 minutes. Let oven cool.

Place foiled cardboard on top of cake and invert oven to remove cake.

Slowly peel off foil from cake

• 2 cans (21 ounces each) raspberry pie filling

• 1 package yellow cake mix (regular size)

• 1-1/4 cups water

• 1/2 cup canola oil

• Vanilla ice cream, optional

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.

• Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.

• Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.

• Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

Cake

• 2 cups all-purpose flour

• 1 1/2 cups sugar

• 1 tbsp baking powder

• 1/2 cup nonfat dry milk

• 3/4 cup water

• 1/2 cup oil

• 3 eggs

• 1 tsp vanilla

Topping

• 10 oz semi-sweet chocolate chips (1 bag)

• 3/4 cup pecans chopped

Mud

• 1/2 cup cocoa powder

• 2 cup brown sugar

• 1 cup water hot

• 2 tsp vanilla

• 1 tsp cinnamon

• Mix the dry ingredients for the cake in a gallon zip top bag.

• Mix the dry ingredients for the mud (leaving out the water and vanilla) in a separate gallon zip top bag.

• Line the bottom and sides of a 12″ Dutch oven with heavy foil

• Prepare the cake:

  1. mix in the rest of the cake ingredients to the dry cake mix you made in step above. Pour into the dutch oven.

• Prepare the mud:

  1. In the same bowl mix the dry mud mix from step 2 with the hot water and vanilla. Pour mud mixture over cake batter.

• Bake:

  1. Cover the dutch oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 or until the cake is set. Rotate the dutch oven and lid every 10-15 minutes.

• 2 loaves frozen bread dough

• 1/2 cups sugar

• 2 tsp cinnamon

• 1 1/4 cups powdered sugar

• 1/2 cups packed brown sugar

• 1/2 chopped pecans

• 1/2 cups margarine, melted

• 1/2 tsp vanilla

• 4 tsp milk

• pecan halves

Lightly grease inside of Dutch oven.

On a lightly floured surface, flatten thawed dough slightly.

Cut each loaf into 4 pieces.

Form each piece into a rope about 18in long.

Brush each rope with melted margarine on all sides.

Stir together sugar, brown sugar, and cinnamon.

Place mixture on sheet of foil.

Roll rope in sugar mixture to coat evenly.

Shape rope into a coil in the center of the Dutch oven.

Roll another rope in sugar.

Attach securely to end of first rope and continue coil.

Do the same with remaining ropes.

Sprinkle with chopped pecans.

Cover and let rise for about 30-40 minutes.

Bake at 350 for 30 minutes.

Cover with foil last 15 minutes to prevent browning if necessary.

Cool about 15 minutes.

Stir together powdered sugar, vanilla, and enough milk to make glaze and spoon over cake.