3 BEAN CHILI RECIPE (double or triple for dutch oven)
(1) 1-1.3lb ground beef (brown separately and drain liquid)
(1) 28oz can if crushed tomatoes
(1) 14oz can of diced tomatoes
(1) 14oz can of tomato sauce (only if more liquid needed)
(1) 16oz can of Goya black beans
(1) 16oz can of Goya chick peas
(1) 16oz can of Goya white beans
(1) McCormick's mild or regular chili season packet
After browning beef and draining, mix all ingredients in the dutch oven and simmer for about 2.5 hrs

DUTCH OVEN MAC N CHEESE
Servings: 12-14
Prep time: 2 hours
2 lbs elbow macaroni
1/8 cup (1/4 standard stick) butter
1 16oz package of Velveeta cheese, cubed
1lb of American cheese cubed
1/2 cup milk
2 tablespoons spicy brown mustard
14in camp dutch oven
large cook pot
heavy duty aluminum foil

Directions:  In a large cook pot, boil pasta in 6-8 quarts of water until tender, then drain and rinse. 
Line the dutch oven with foil, then liberally grease the lining with butter.
Dump about half of the pasta in the oven.
Distribute half of the Velveeta and American cheese cubes over the pasta.
Top the cheese with the remainder of the pasta, then cover the pasta with the remainder of the cheese.
Combine milk and mustard in a cup, then pour over the cheese in the oven.
Bake for about 1.5 hrs using 21 coals on the lid and 11 under the oven.  Refresh coals as required.

CHEESY CHICKEN (Serves 4-5)
1lb of your favorite pasta like Ziti
1 can mushroom soup (condensed)
1 can chicken soup (condensed)
1 cup of milk
3/4lb of velveeta cheese cut into cubes
3 boneless chicken breasts cut into 1.5in pieces
1/4 tsp black pepper
2 tbs butter

Directions:  Cook chicken in pan with butter until chicken is cooked through.  Drain liquid.  Cook pasta in separate pot until done.  While pasta is cooking, melt soup/milk/ and cheese in pot while stirring continuously.  Add chicken, then pasta and heat until all cheese is melted. 

CINNAMON ROLL FRENCH TOAST BAKE (Makes 1 dutch oven, serves 7-8)
2 tubes of Cinnamon Rolls
2 tsp Cinnamon
2 tsp Vanilla extract
6 eggs
1/2 cup of milk
1 cup maple syrup

Directions:  Spray pan liner for dutch oven.  Cut cinnamon rolls into 1/4 chunks and place in pan (save icing for later)
In a separate bowl, mix eggs, milk, cinnamon and vanilla together.  Pour over cinnamon roll chunks.  Pour in maple syrup.  Cook at 375 for 30 minutes or until golden brown.  Once finished, pour icing over top and serve.