Dutch Oven Oatmeal Cake

Cake:
1 1/2 c. oatmeal
1 cube butter, melted
1 1/2 c. water
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 c. brown sugar
2 eggs, beaten
1 c. sugar
1 c. raisins
1 1/2 c. flour
1 tsp. salt
nuts

Combine oatmeal, melted butter, and water; let sit for 20 minutes. Add remaining ingredients and mix. Bake at 375° in a 9 x 13 inch pan for 40 minutes.

Topping:
6 T. margarine
1/4 c. milk or canned milk
3/4 c. brown sugar
1 c. nuts

Combine ingredients in saucepan and cook until boiling and thickened. Pour over cake, then place cake in the oven and broil until brown.

Our favorite way to enjoy this cake is cooked in the Dutch oven (watch it close because it cooks fast). When making the cake in the Dutch oven, you still have to cook the topping on the stove. After the cake is done, add the topping and cover the Dutch oven with coals again to brown the topping.

Dutsin's Dutch Oven Cheesy Potatoes

1 Dutch oven - size 12
5 lbs. potatoes
1 (16-oz) pkg. bacon
Montreal steak seasoning
onion powder
lemon pepper
salt & pepper to taste
lots of cheese

Cut uncooked bacon into 1" strips. Slice potatoes relatively thin (thinner they are, faster they cook, but too thin causes them to crumble and mush a little too much). Preheat Dutch oven with coals underneath it and add entire package of bacon. Cook until bacon is about 3/4 done, keep all of the grease, and stir into potatoes. You can add seasoning any time that you remember during this process. Let cook with coals on top and bottom of the oven, occasionally stirring to keep the ones on top and bottom from burning, until the potatoes are soft (usually determined by a taste test - this is a good way to judge your seasoning, too). After they are soft, add lots - and I mean LOTS of cheese - mix it in and then top it off with a little bit more cheese. Cook with only coals on the top just long enough to get the cheese sufficiently melty.