Easy Peach Cobbler

This recipe was so easy I loved it! Only 3 ingredients! And what's best, I think I can make this in my dutch oven when we go camping! Anyway, a great cobbler recipe. I think I'll try it next time with a bag of mixed berries. And of course, we served this with vanilla ice cream. The original recipe called for all of the cookie mix to be placed on top of the peaches, but I like my cobbler a little more soft and not so much crunch. So I layered mine.

Peach Cobbler

Ingredients:
1 bag (1 lb. 1.5 oz.) Oatmeal Cookie mix
2 bags (5+ cups) frozen peaches
1/2 cup cold butter

Directions:
1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. Place half of the peaches in ungreased 8-inch square baking dish. Sprinkle half of the cookie mixture over peaches. Repeat with remaining peaches and mix.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

Dutch Oven Potatoes

This has been a staple recipe for my family since I can remember. They would make this at reunions, camping, and our summer holiday get-togethers. I particularly remember my Uncle Bruce making these, and I absolutely LOVE them. This is a very simple recipe for potatoes in the dutch oven, kind of a "dump cake" version. The only thing I do differently with the recipe is cut my vegetables at home and take them in ziploc bags so that I don't have to do any cutting at the campsite and can just enjoy being up in the mountains.

Sparkling Potatoes

Ingredients:
1/2 lb. bacon, cut into small pieces
1 large onion, sliced thin
2 cloves garlic, minced
8 potatoes, scrubbed with skins left on
1/2 lb. fresh mushrooms
12 oz. can lemon-lime soda
1 tsp. salt
1/2 tsp. pepper
1/2 lb. grated cheddar cheese (the sharper, the better)
1/4 cup chopped parsley
15 top and 9 bottom charcoal briquets

Directions:
1. Light the charcoal briquets and let heat until white. Place dutch oven on top of 9 briquets. Brown bacon in dutch oven. Drain grease and add onion and garlic. Cook until onions are clear.
2. Slice the potatoes while onions are cooking. Layer potatoes and mushrooms in dutch oven with the onions and bacon. Pour the lemon-lime soda over the top and sprinkle with salt and pepper. Cover with lid (and 15 charcoal briquets) and steam potatoes until tender.
3. About halfway through the cooking time, turn mixture to prevent burning. Just before serving, top with cheese and parsley. Continue cooking until cheese melts. Serve directly out of dutch oven.