Dutch Oven Potatoes and Triple Berry Cobbler

These are a couple of recipes that were used on the Food Network Show. Enjoy and let us know how you liked them. If you have any questions or are unclear on them. please let us know.

Dutch Oven Potatoes

8 slices bacon, diced
1 medium onion, chopped
5 large baking potatoes, sliced
1 cup mushrooms, chopped
1 (10-ounce) can cream of mushroom soup
1 cup shredded Cheddar

Special equipment: 12-inch Dutch oven

In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.

Serves 10

Triple Berry Cobbler

3 1/2 cups mixed berries (fresh or frozen)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons lemon juice
1 cup all-purpose flour
1 1/4 cups sugar, divided
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 cup boiling water

Preheat oven to 350 degrees F.

Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly and serve warm with vanilla ice cream or whipped topping.

Serves 6