1 lb Bacon
1 lb Mild Breakfast Sausage
1 lb frozen hash brown potatoes
1 yellow onion, diced
1 cup of shredded cheddar cheese
Salt and Pepper to taste
– Start 28 charcoal briquettes in a chimney charcoal starter.
– Place 4 quart dutch oven (10″ dutch oven) over hot charcoals.
– Brown and crumble bacon, set aside.
– Brown and crumble sausage and diced onion, set aside.
– Remove oven from coals and drain grease from dutch oven.
– Add crumbled bacon to bottom of dutch oven and press down.
– Add 1 lb of hash brown potatoes.
– Layer browned sausage on top of hash browns.
– Cover dutch oven and place on top of 8 hot charcoal briquettes.
– Add a ring of 16 hot briquettes to the top lid of the dutch oven.
– Turn entire pot 1/4 turn every 10 minutes and also turn lid 1/4 turn every 10 minutes to avoid hot spots from charcoal.
– After 10 minutes cooking, scramble 10 eggs in bowl, and pour over top of the sausage.
– After 10 more minutes and the eggs are setup, sprinkle cheese over top.
– Add 3-4 more hot charcoals to the top of the lid.
– Cook another 10-15 minutes until cheese is bubbly and starting to turn golden brown.
– Remove from charcoal and let cool for 15 minutes.
Credit: Cast Iron Facebook Group (Don Deckert)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27