Dutch Oven Chicken

Lark’s Country Heart    Dutch Oven Chicken

Oh I LOVE Dutch Oven Cooking! I don’t get to do it often, due to the time it takes to cook. However it it SO WORTH THE TIME!  And it is fairly simple to put together, here is MY recipe for this crispy, full of flavor Dutch Oven Chicken.

Now if you have never cooked in a Dutch Oven before, you always start by getting those BBQ briquettes HOT! I next place 6 slices of raw bacon in the bottom of the dutch oven. *I do this just to grease the bottom of the pan so the chicken wont stick.
Some just  coat  their dutch oven with shortening*

Make sure to rinse chicken and place in a large bowl.
Pour 1 quart of Buttermilk over chicken. 
Let set while coals are getting hot.

Chicken Coating
You can double this mixture accordingly to how much
chicken you are cooking.

2 C. Flour
1 tsp. Pepper
1 tsp. Paprika
1/2 tsp. Poultry Seasoning
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt
 Mix together well.

When coals are hot and bacon semi-cooked, take each piece of chicken and coat in flour mix. Place Skin side down in pan. Then just start layering on top.(skin side up)  Place lid on dutch oven.

Place hot coals into a pit, or hole in the ground. Place dutch oven on top of them. And more hot coals on the lid. And let it cook. I usually check on it after about 1 hour….however my Dad says this is a NO-NO! (I just have to make sure it’s not burning)  A LARGE batch of chicken will take about 1 1/2 hrs.- 2 hours to cook. (around 20-25 pieces) 
If you can find the time, it is well worth it.
Nothing like the taste of Dutch Oven Cooking, Lark


Cran-Raisin Bran Morning Muffins

Wouldn’t it be nice if you could serve your family fresh baked muffins every morning at a moments notice? Well your dreams have come true! These Cran-Raisin Muffins will keep your morning on schedule.  Each muffin is loaded with cranberries and raisins in every bite. The batter keeps for up to 6 weeks in your fridge! Yes, I said 6 weeks!! The trick is to try not to eat them all in the first day or two. 

Cran-Raisin Bran Morning Muffins

Cran-Raisin Bran Morning Muffins
1 Quart Buttermilk
1 Cup Vegetable Oil
5 Cups All Purpose Flour
3 Cups Sugar
5 teaspoons Baking Soda
2 teaspoons Salt
1 (15oz) Raisin Bran Cereal
1 Cup Dried Cranberries
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
2 teaspoons Vanilla

In a large mixing bowl combine the buttermilk and oil together. Add in the flour, sugar, baking soda and salt and mix together.  Then add in the remaining ingredients, the batter will be thick. Store in a airtight container in the fridge. When you are ready to bake the muffins, preheat your oven to 350 degrees. Scoop batter  3/4 full into lined muffin tins.
Bake for 25 minutes. 
**You can also bake the muffins and freeze them for up to 4 weeks. Then all you need to do is thaw and serve. Happy Baking, Lark


Beef and Been Burrito’s~ Freezer Friendly

Beef and Bean Burritos

I’m getting back into the swing of things now that school has begun. With juggling my work schedule, my daughters school and sports schedule, as well as my husbands work routine, some days get a little chaotic. On those such days I reach for these fast and easy Beef and Bean Burrito’s. You can use any leftover roast beef or ground beef you have might have. These are flavorful as well as filling. **Bonus that these are freezer friendly for up to 3 weeks!  

Beef and Bean Burritos
1 lb. Cooked Shredded or Ground Beef
1 (15oz) Refried Beans
8 Flour Tortillas
2 Cups Cheddar Cheese, shredded
Toppings~ Sour Cream, Onions, Spanish Rice,Salsa 

Start by heating up your meat and beans. Once they are both warm, start layering. I like to place the flour tortilla on a flat surface spreading on the beans first, then sour cream. In the center of each tortilla add your meat, cheese, and any other toppings you desire. *If you are planning on freezing them, I recommend you refrain from adding fresh lettuce or tomatoes. They will become a soggy mess when you thaw and reheat them later.  To fold, I like to start on the sides (right and left) folding 1/4 of the way. Then take the bottom of the tortilla and fold over the row of filling, tucking the tortilla under filling. Continue rolling to the top.  They are ready to serve!  For freezing~ Place seam side down onto a piece of plastic and wrap tightly. Place wrapped burritos into a freezer safe plastic bag, these will keep in the freezer for up to 3 weeks. 

Crumb Topped Coffee Cake

I have been working on this recipe for over 6 months,
I am NOT kidding you!  I think I have made this
recipe more than I want to admit! (lol)
(I am thinking around 10 times!)
 I just kept thinking it was missing something.
So I am very happy to share with you the 
FINALLY approved version!
I hope you will enjoy it along side your
morning Hot chocolate or Coffee soon.
Crumb Topped Coffee Cake
Cake Batter:
2 C. All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
2/3 C. Brown Sugar
3/4 C. Sugar
3 Eggs
3 TBSP. Oil
1 1/2 C. Sour Cream
Crumb Topping:
1/2 C. Brown Sugar
1/2 C. Quick Rolled Oats~Blended
1/3 C. All Purpose Flour
1 tsp. Cinnamon
3 TBSP. Butter~cold
*1/3 C. chopped nuts~* optional
Preheat oven to 350
Start by sifting the flour,baking powder,
baking soda, cinnamon, salt and sugar’s.
To the sifted ingredients stir in the egg’s,
oil and sour cream. Beat until smooth.
Pour this into a lightly greased 9×13 pan.
Set aside and proceed to make the topping.
In a bowl combine all  dry ingredients,
dice the cold butter and cut into mixture.
You want a mixture of sized crumbs.
Sprinkle 3/4 of the crumbs over the batter.
Reserving the 1/4 left over for later.
Bake for 35 minutes or until cake is cooked
all the way through the center.
Remove from oven, sprinkle the remaining
topping over the cake.
 Lightly press topping into the baked cake.
Let cake cool completely before cutting.
Perfect for crisp mornings,

Lark’s Creamy Blackberry Syrup

I Have been wanting to share this 
recipe with Y’all for a while now.
I am SURE it will be worth the wait! 
No matter how you choose to serve it,
on morning pancakes, 
over Ice Cream, or tossed with
fresh fruit for a salad.
You are going to want to share it 
with everyone…(or maybe not!)
3 C. Fresh Blackberries
3 C. Sugar
4 TBSP. Lime juice
2 C. Cran-Grape Juice
1 C. Buttermilk
2 C. Heavy Cream
1 tsp. Almond Extract
1/4 tsp. Nutmeg
3/4 C. Light Corn Syrup
Start by placing the berries and sugar
in a large sauce pan. Let them sit for 30 minutes.
Stir in the Lime Juice and rest again 
for another 15 minutes.
Pour in the cran-grape juice, 
place on medium heat. Stirring constantly
until sugar is dissolved. 
Remove from heat.
Place in blender 2 cups at a
time, blend until smooth.
*Be careful not to close the lid of
the blender to tight. The steam with want 
somewhere to escape.
After all the mixture has been
blended, place back into the sauce pan.
Turn on med.-high heat. Whisk in
the buttermilk, cream, nutmeg
and almond extract.
Bring to a boil for 1 minute.
Turn off heat, stir in the corn syrup. 
At this point I like to strain out the seeds.
Let cool completely before
pouring into jars.
*Will keep in fridge for 4 weeks*
The Berry Best,

Zucchini Raspberry Bread w/ Lemon Glaze

I am being over run by fresh Zucchini.
Anyone who gardens knows that this is
the easiest veggie to grow! 
With a basket full of zucchini sitting
on my kitchen island I needed to use,
I thought might as well  make more
zucchini bread. Knowing I could always
give it away to neighbors.   
(I sometimes wonder if my neighbors ever
want to hide and not answer the
door when I start coming around…)
Anyhow…I wanted to make it a
little different, while looking through the
 freezer I came across some fresh raspberries
I had frozen earlier in the season. ..why not?!
It was a hit!
This bread is already very moist,
then add in all those fresh berries
and it is a whole different level of Moistness!
Zucchini Raspberry Bread w/ Lemon Glaze
6 Eggland’s Best Egg’s
4 C. Sugar
1 C. Oil
1 C. Applesauce
2 tsp. Vanilla
2 tsp. Salt
2 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Apple Cider or Orange juice
6 1/2 C. All Purpose Flour
4 C. Shredded Zucchini
1 C. Fresh or Frozen Raspberries
*1 C. Chopped Nuts~ * Optional
Lemon Glaze
2 C. Powdered Sugar
1/2 C. Lemon Juice
Preheat Oven to 350
In a large mixing bowl combine the first 9
ingredients until smooth.  Toss the raspberries in
2 TBSP of the flour. set aside.
Add in the flour and zucchini, and nut’s is desire.
Fold in the coated berries.
Divide the batter into (4) loaf pans.
Bake for 60-70 Minutes.
Glaze hot loaves with Lemon Glaze.
Cool completely before removing from pan.
Reap what you Sew,

Layered Zucchini Rice Casserole

When my garden is in full 
production mode, I have ample
amounts of zucchini!
That’s when I start to get creative.
You know…..”sneak” it into cakes,
salad’s and soups.
I have friends who make squash
 casserole’s. I really like them too, it’s 
just that I happen to live with (2)
VERY picky eaters…ok sometimes I
make it (3)..but who’s counting?!
What ever I make has to “mask” that I
usually chose the lighter  fat free version 
of ingredients. Plus whole grain vs white….
the list goes on.
While I know My daughter likes squash
my husband does not. My daughter doesn’t
 like onions, or tomatoes. And neither are
big fans of Brown rice….that was the
obstacle, I was facing.
Well…I am THRILLED to say 
both enjoyed this dish! I even
had some taste testers give me
feedback saying they weren’t huge fans
of squash, but they loved this dish.
You and your family be the judge.
Layered Zucchini Rice Casserole
2 Med. Zucchini~ peeled/sliced
2 med. Yellow Summer Squash~peeled/sliced
1/2 tsp. Onion powder
1/2 tsp. Garlic Powder
Salt/ pepper to taste
2 C. Cooked Brown Rice
4 C. Light Mexican Blend Shredded Cheese
2 C. Fat Free Sour Cream
1/4 C. Diced White Onion
1 (14oz.) Mild Rotel Tomato’s with green chilies
I start by steaming the squash along with
the onion and garlic powder, salt/pepper 
until it is fork tender. Drain and set aside.
Place cooked rice into the bottom of a 
lightly greased 3 qt. baking dish.
In a bowl combine the sour cream, rotel
and onion together. Pour  half mixture over rice.
Sprinkle with half cheese. Layer the 
drained squash over cheese layer. 
Repeat with remaining sour cream layer
then top off with remaining cheese.
Cover with lid or foil, Bake at 350
for 30 minutes. Remove cover
bake another 10 minutes.
Let set 5 minutes before serving.
Enjoy mixing things up,