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Just want you to know how much we love our 2
- burner Camp Chef cooker. We use it on our deck all summer and
pack it up in its handy carrying case every time we go camping in
northern Michigan. We even have the griddle
which we use for perfect pancakes, french toast, bacon, etc. on those
early mornings we cook our breakfast outside and enjoy nature from
the deck of our home. We purchased our Camp
Chef at Sam's Club last year and some of our friends have purchased
one since, even someone we know in Texas! Thanks!
M. Bieber
Received a Free Camp Tool Kit for their submission. |
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Starting Charcoal can sometimes be a challenge. There is nothing
more frustrating than trying to cook with charcoal that will not light
or stay lit. We prefer the method of using a charcoal
lighter basket because it is a quick way to provide a constant
supply of fresh charcoal. A charcoal basket is a metal cylinder with
an expanded metal bottom, which can be placed over a propane burner
or other heat source to ignite charcoal. Place desired number of briquets
in the basket, set over heat source and wait approx. 5 minutes.
Charcoal
Lighting Tip from The Dutch Oven Resource Guide, by Gerry and Chauna
Duffin.
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HOLIDAY GIFT GUIDE brought to you by OutdoorCooking.com.
THIS MONTHS SPECIALS INCLUDE UNBELIEVABLE DEALS ON:
34 QT. Aluminum Pot Set (SP-34) , Cast Iron Skillet (SK-10), All Purpose
Charcoal Stove (UPG-16), The Dutch Oven Recourse (BK-DOR), Outdoor
Cooking Guide (BK-8), Jerky Seasoning 4-Pack (JS-4PCK), Single Deluxe
Griddle (SG-30), Sportsman Rack (RK-SPT6), The Tailgating Machine
(DJ-60LID)
CLICK
HERE TO GO TO THE SPECIALS |
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| Raspberry Ribbon Cheesecake
-- Look for 12 recipes of Christmas Starting December 12. |
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• 2 1/4 cups cream cheese
• 3 cups graham crackers crushed
• 3/4 cup butter
• 3 packages clear gelatin
• 3/4 cups sugar |
• 1 1/2 cups sour cream
• 3 eggs
• 1 jar raspberry jam (seedless)
• 1 box of finger biscuits
• 2 - 16 oz. white chocolate chips (melted) |
| • 12-16 oz.
raspberry chocolate chips
• 3/4 cup heavy cream |
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| Mix graham crumbs with the butter
until smooth. Line Dutch
oven with parchment paper. Press crust into bottom of
a 12 inch aluminum Dutch
oven. Cut biscuits in half and place around the edge of
the oven. Sprinkle the other cup of crumbs over the crust
and cool for 10 minutes. Mix together cream cheese, sugar,
sour cream, eggs, gelatin, and melted white chocolate chips.
After filling is smooth, pour half over the crust and smooth
the top. Form a trench like circle in the filling. Spread
raspberry jam into the circle, and pour remaining mixture
over jam. Smooth the top of the filling. Bake for 25 - 30
minutes using 8 coals on bottom and 12 on top. Mix together
the Grenache by pouring the heavy cream into an 8 inch oven
and heating it until it just starts to boil. Remove the oven
from the heat and add the chocolate chips, let set fro 5 minutes.
Then mix until smooth and creamy. Allow to cool, then spoon
the Grenache over the cheesecake and smooth with a spatula.
Garnish as desired. Will serve approx. 16 - 20 people. |
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YOUR STUFF!!
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a $49.99 Value
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Do you have a favorite
recipe, good story or just want to share how much you love to cook
outdoors? If so, we really want to hear from you. Now is your chance
to share your stuff with everyone in our outdoor cooking family. |
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