Dutch Oven Peach Cobbler

This is my first post to this blog...but I had to share this delicious recipe. We have it all of the time in the summer. To me, it is the ultimate summer dessert. Just top with really good Vanilla Ice Cream and you are in heaven!





I'm not going to put quantities because it depends on the size of your Dutch Oven. Just make sure your peach layer and your cake layer are about the same depth size.

Peaches (canned or fresh)
White or Yellow Cake Mix
Butter


Place sliced peaches in bottom of your dutch oven using about 1/3 of the juices (if using fresh, pour in a small amount of Sprite for the juice). Evenly sprinkle the cake mix over peaches, making sure to cover them completely. Slice up a cube of butter and place evenly over cake mix. Cover with lid and put coals on both top and bottom (again, depends on how big your dutch oven is, usually around 12 each). Let bake for about 30 minutes or until cake is golden brown. Watch closely and serve with ice cream.

Strawberry Whipped Sensation

My sister-in-law grabbed this recipe from a Better Homes and Gardens magazine and it is divine. Every time I've made it, I have used more oreo cookies than it calls for, and I have also tried it in a 9x13 cake pan and a cookie sheet. It has been yummy no matter how it is done. When I do it in a longer pan though, I usually need more cool whip too. ENJOY!


Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
1 tub (8oz.) cool whip, thawed and divided
8 Oreo cookies, finely chopped
1 Tbsp. Butter, melted


Line 8x4 inch loaf pan with tin foil.
Slice all of your strawberries. Take out 2 cups and set aside to use for the top. Put the other 2 cups of strawberries in a bowl to be mashed. Chop your oreos.
Mash the 2 cups of strawberries in a large bowl. Stir in condensed milk, juice and 2 cups of the cool whip; pour into pan lined with tin foil.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining cool whip. Top with remaining strawberries, sliced.

Makes 12 servings