Dogwood Dutch Oven Cookers

DOGWOOD DUTCH OVEN COOKERS Dedicated to “FUN, FOOD AND FELLOWSHIP” NEWSLETTER DECEMBER 2012

T’is the season and was truly evident on the first Saturday of the month at the Blackjack campsite at Tyler State Park where the Dogwood Cookers celebrated their annual Christmas party/DOG. The Friday night special this month was fried fish, hush puppies, fried potatoes, coleslaw, potato salad, and too many other side dishes to begin to name (not to mention the desserts) started off the weekend of fun and fellowship.

Fifty-five pots on the table supplied more than ample food and with a large variety good cooking for the 115 guests and members. The weather was great – no snow, now rain, cool in the mornings and evenings that made a roaring fire feel welcomed.

Thank you everyone for bringing food for the Food Bank and lots of toys for Toys for Tots. The collection tables for these items looked pretty full to me. We also want to thank Randy Beard who every year offers to deliver our collection of items.

A short business meeting was held and door prizes given out and then came the all important Chinese Christmas. Lots stealing of gifts this year, which is the whole point, but a good time was had by all – we hope.

A special thanks to Bear who has supplied a couple of recipes to start our collection. I’m only going to give one out this time and expect to see some e-mails from members submitting their own recipes. By the way, you can just hand me a recipe anytime at the monthly DOG.

Sopapilla Cheesecake

2 cans crescent rolls 3 - 8oz. cream cheese—can use low fat 2 cups sugar or splenda 1 stick of real butter 1 1/2 t. vanilla 1 or 1 ½ Tbs lime or lemon juice 1 t cinnamon

Spread one can of crescent rolls in bottom of 9x13 inch pan. I use 9” square Dutch oven or 10”. This will be the bottom crust. Mix together cream cheese, 1 1/2 cup sugar, juice and vanilla. Spread this mixture on the crescent roll layer. Now spread 2nd can of crescent rolls on top - as top crust. Pour 1 stick of melted butter evenly over the top. Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top. I substitute Splenda equally with the sugar and use low fat cream cheese and the results are just as tasty. Bake 350 for 45 minutes. Cut into 2 inch squares.

Bill “Bear” Hood

MERRY CHRISTMAS TO ALL