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Old 08-31-2009, 11:56 AM   #1
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Pie iron mudslide?

This past weekend we were out camping at the Warren Dunes state Park on Lake Michigan. It is a nice campground and the naturalist is very informative and great to listen to (funny and energetic) while we were there sitting around the fire toasting the marshmallow for a s'more the idea for a great desert was born! A "Pie Iron mudslide" or "pudgy slide" if you will. The thought is to take pre made chocolate chip cookie dough (home made or store bought) put it in a pie iron and cook till almost done. then put it in a bowl with ice cream and fudge topping with some canned whip cream and "SHAZAM"! Fancy thought right? The question is "do you think this will work or be a huge disaster?" Any tips or tricks would be appreciated.
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Old 08-31-2009, 02:07 PM   #2
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Recipes

Here's some of my recipes, some for Pie Irons as well.



PIE IRON LEMON MERINGUE PIE



1 can(s) (8 ounce) CRESCENT ROLLS
LEMON PIE FILLING
MARSHMALLOWS; Regular Size.
BUTTER
_____

Butter both side of Pie Iron.
Unroll the crescent roll dough, take two triangles sections from dough and press the seams together.
With your finger tips, press dough out until it about 9 inches long and 4 inches wide.
Cut dough in half at the middle.
Place one half in buttered pie iron.
Top dough with 11/2 tablespoons of Lemon Pie Filling.
Top the lemon filling with two marshmallows.
Place other half of dough on top and press dough down inside pie iron around the edges sealing the two crescents together.
Close the pie iron and cook over medium coals for 5 to 8 minutes, turning occasionally and until golden brown.
Dust with powdered sugar just before serving.
Let cool some before eating; filling will be hot.
Makes 4 pies
_____









TATOR CHEESE TOTS




TATER TOTS; Thawed.
ONION; Minced.
GREEN BELL PEPPER; Minced.
GARLIC SALT; To Taste.
BLACK PEPPER; To Taste.
SALT; To Taste.

CHEDDAR CHEESE; Shredded.
_____

Butter or oil Pie Irons on both sides.
Arrange one layer of thawed Tater Tots on one side of Pie Iron.
Season Tater Tots with some garlic salt, pepper, salt and desired amount of the chopped onion and green bell pepper.
Close the Pie Iron and cook for about 4 to 5 minutes per side over medium to medium-low heat.
Open the Pie Iron, sprinkle with
cheese and cook for another minute, cheese side up with lid on.
Slide onto a plate to serve.
_____


































CHERRY CREAM CHEESE PIE IRON PIES


1 container(s) (8 ounce) CRESCENT ROLLS
4 tablespoon(s) CREAM CHEESE
CHERRY PIE FILLING
POWDERED SUGAR
BUTTER
_____

Unroll the crescent roll dough, take two triangles sections from dough and press the seams together.
With your finger tips, press dough out until it about 9 inches long; cut in half at the middle.
Place one half in buttered pie iron.
Top dough with a couple tablespoons of cherry pie filling and dot with 1 tablespoon of cream
cheese.
Place other half of dough on top and press dough down inside pie iron around the edges.
Close the pie iron and cook over medium coals for 5 to 8 minutes, turning occasionally and until golden brown.
Dust with powdered sugar just before serving.


Makes 4 pies.
_____


Banana Dump Cobbler



Ingredients

1 package yellow cake mix
1 pound brown sugar
½ pound margarine
5 pounds bananas
3 tablespoons white sugar
1 tablespoon cinnamon


Procedure

Heat Dutch oven and cover with coals for 15 minutes. Slice bananas lengthwise and set aside. Prepare cake mix, and set aside. Remove preheated oven from coals
and melt butter in the bottom. Add brown sugar and mix well with butter. Add bananas and sauté for three minutes over fire. Pour cake mixture over bananas.
Fold banana-sugar mixture up over cake mixture a few times. Sprinkle with cinnamon and white sugar. Bake 35 minutes. For the first 10 minutes use coals on the bottom only. Then add coals to oven top and continue baking until done.





























Black Forest Torte with Brandy
12 Inch Dutch Oven; Preheat lid with 16 coals around edge. Use 8 in checkerboard on bottom.

Ingredients

2
Cans (21 oz. each) cherry pie filling


1
Devils food cake mix (any brand)


¼ cup
Cherry Brandy

Line dutch with heavy foil about ½ way up sides.

In a bowl, mix cherry filling and brandy mixture.

In a bowl, mix cake mix according to directions on package. Use immediately.

Pour cherry mixture into lined dutch.

Pour cake batter over cherry mixture.

Set dutch over 8 hot coals. Set preheated lid on dutch and bake 20 to 25 minutes.

To tell if cake is done, insert a toothpick or knife blade in cake. If it comes out clean, cake is done. Also test by pressing down on cake. If it springs back, it’s done.

Serve with ice cream or chocolate sauce.


Attached Thumbnails





George's Jalapeño Cornbread
  • 1 cup corn meal
  • 1 cup flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 2 jalapeños, chopped
  • 1-½ cups shredded cheddar cheese (6 oz.)
  • 1 4-ounce jar diced pimentos, drained
  • 1 can cream style corn
  • 2 eggs, beaten
  • 1-¼ cups milk
  • ¼ cup Crisco oil
Preheat a 10-inch Dutch oven with a few coals on the top and bottom -- liberally greased, of course. If you are homebound, preheat the oven to 400 degrees and grease a 10-inch cast iron skillet and preheat it in the oven.

In one bowl, combine the corn meal, flour, sugar, baking powder and salt. In another bowl, combine the onion, jalapenos,
cheese, pimentos and corn. Add the two together and mix until combined. In the bowl you just emptied, mix the eggs, milk and oil. Add the liquid ingredients to the dry, and stir until just moistened. Pour into your preheated Dutch oven or skillet. Bake in the oven for 20 to 25 minutes, until it's done.




















UPSIDE DOWN SALSA CORNBREAD

1 pound ground chuck
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon chili powder
1 medium onion, chopped
1 medium bell pepper, cut in rings and seeded
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 – 16 oz. jar thick and chunky (medium hot) salsa
1 ¼ cups milk
1 egg
1 cup shredded cheddar cheese
4 tablespoons vegetable oil
--------------------------------
In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off. Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat this procedure for the other side. Spread ground chuck mixture evenly over pepper rings.

In mixing bowl, combine corn meal mix, sugar,
cheese, salsa, milk, egg and 3 tablespoons vegetable oil. Mix well. Spread over mixture in skillet. Bake in preheated 425 degree oven, 40 minutes, or until done. Turn upside down on serving dish.























Enchilada Pie Supreme

Ingredients

12 inch Dutch Oven

2 pounds ground beef
1 large onion, diced
2 10 3/4 ounce cans tomato soup
2 14 ouncecans enchilada sauce (mild)
2 8 ounce cans tomato sauce
1 large jar sliced mushrooms
1 larger bell pepper diced
1 bunch green onions chopped
1 small can slice black olives
2 cups shredded cheddar cheese
2 cups shredded monterey jack or mozzarella
cheese
2 packages large flour tortillas
6 tablespoon cooking oil

Procedure

Brown ground beef and drain off fat. In another oven, add
cooking oil and saute' onions. Add bell pepper, green onions, mushrooms, and black olives. Saute' all for about 5 to 10 minutes. Poor vegetables and meat together. Add soup, enchilada sauce and tomato sauce. Bring to a low boil and seamer for about 15 minutes. Pour soup into a mixing bowl.
Add a small amount of mixture in bottom of oven and sprinkle cheese on top. Place a flour tortillas on top of cheese. You will need to make several layers, meat, cheese and tortilla. Top it off with cheese or a tortilla.
Cover and add 10 coals to top and 15 coals to bottom. Cook for about 20 minutes. Or until cheese is melted.
Serve with extra tortillas on the side.














Shane's Terminator Beans

Ingredients


½ pound ground sausage
1 tsp horse radish
10 slices bacon, cut into pieces
½ teaspoon salt
½ pound ground beef
½ teaspoon pepper
½ cup chopped onion
½ teaspoon garlic powder
1/3 cup granulated sugar
1 cup crushed pineapple and juice
1/3 cup brown sugar
1 can (16 ounces) kidney beans, drained
2 tablespoons molasses

1/4 cup barbeque sauce
1 can (16 ounces) pork and beans
1/4 cup catsup
1 can (16 ounces) black-eyed peas
6 drops Tabasco Sauce
2 tablespoons prepared mustard


Procedure

In a 12 inch Dutch oven, brown bacon, ground beef, and onions. Drain excess fat. Add rest of ingredients and mix well. Bake, uncovered, at 350 degrees for 1 hour. Makes 8-10 servings. If doubled, use 2 cans pork and beans, 1 can each of pinto, great northern, black-eyed peas,
and kidney beans.

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Old 08-31-2009, 03:04 PM   #3
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It sounds good.

You're voted culinary taste tester.....let us know how it works out!!!!

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Old 09-18-2009, 08:16 AM   #4
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Quote:
Originally Posted by memgrove2000 View Post
This past weekend we were out camping at the Warren Dunes state Park on Lake Michigan. It is a nice campground and the naturalist is very informative and great to listen to (funny and energetic) while we were there sitting around the fire toasting the marshmallow for a s'more the idea for a great desert was born! A "Pie Iron mudslide" or "pudgy slide" if you will. The thought is to take pre made chocolate chip cookie dough (home made or store bought) put it in a pie iron and cook till almost done. then put it in a bowl with ice cream and fudge topping with some canned whip cream and "SHAZAM"! Fancy thought right? The question is "do you think this will work or be a huge disaster?" Any tips or tricks would be appreciated.
HUGE DISASTER!! the cookie dough stuck to the pie irons and we could not get it to come any where near cooked... so we took the whole batch of dough and put it in a foil lined dutch oven. Made it one big one then cut it with a pizza wheel.

All in all not so bad we just could not get the pie irons to work.
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Old 09-18-2009, 09:33 AM   #5
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We have pie irons. will have to play with them at Turkey Run.
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Old 09-18-2009, 11:56 AM   #6
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We have cooked a lot of things in pie irons. Have put Bisquick dough, crescent roll dough, pancake batter, french toast, etc., as well as sandwiches with filling. Have also done steaks, pork chops, chicken and bratwurst in the double iron.

We have found, without exception, that you really have to take a deep breath and put the pie iron right directly onto hot coals for the iron to heat well enough to cook. Turn every 5 minutes or so, open to peek only after you start to smell it cooking. We also always spray the inside of the iron well with Pam.
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Old 09-18-2009, 12:23 PM   #7
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Quote:
Originally Posted by memgrove2000 View Post
HUGE DISASTER!! the cookie dough stuck to the pie irons and we could not get it to come any where near cooked... so we took the whole batch of dough and put it in a foil lined dutch oven. Made it one big one then cut it with a pizza wheel.

All in all not so bad we just could not get the pie irons to work.
You might try release foil both sides of pie iron, make sure you have the release side facing in.
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