Pie Iron Recipes

In the summer of 2018 got our Vistabule Teardrop, and got back into camping. With that came pie iron cooking. I saved these few recipes off the pie iron package.

Ham Bone and Beans (Crock Pot)

Just one more way to use the leftover ham and bone after Christmas. This one is the most traditional. First tried this recipe in 2017.

Click here to download the Ham Bone and Beans (Crock Pot) recipe.

Irish Beef Stew

Lisa found this one in 2017 while looking for something new to bring to our neighborhood St. Patrick’s Day party. It’s a basic beef stew except for the tomato paste and Guinness beer. It was good nonetheless, and so we saved it.

Click here to download the Irish Beef Stew recipe.

Chicken Tortilla Soup

From a series of stolen recipes that I “acquired” by taking a photo with my phone’s camera from a recipe book. I took photos of about a dozen recipes, but THIS is the one that I really wanted to try.

Click here to download the recipe: Chicken Tortilla Soup.pdf

Slow Cooked Southwest Chicken Stew

Only 1/2 hour of prep time and the cooking skills of opening cans gets you out of the kitchen in no time and enjoying a fantastic dinner later on. Garnish with sour creme, tortilla chips and cilantro, and no one will ever know you opened a few cans to make this dish.

I got this recipe from Valerie Magoaoy as it was passed around at Costco in 2010.

Click here to download the recipe: Slow Cooked Southwest Chicken Stew.pdf.

Marinated Barbecue Beef Brisket

Steve first tried this recipe in January 2008 when Lisa began her New Years’ diet and Mike and Jody went out to dinner for their anniversary. Steve enjoyed the meal at the Cook’s cabin with Rick and Jerrilyn Ewing.

Try it the next day as a sandwich with swiss cheese melted over the top…

Click here to download the recipe: Marinated Barbecue Beef Brisket.pdf

Cold ‘n Spicy Mexican Tostadas

This is an easy, no-cook, throw-together appetizer that works great if you have leftover chicken. Great for making ahead of time because it gets slightly better with age. Try using it as a cracker spread, too. You can make it spicy or mellow, depending on your audience. This was first served in the McClelland Household Christmas eve, 1997.

Serve it in a bowl at a party and let your guests spoon their own onto tostada shells or as a bit fancier hors d’oeuvre, use tortilla rounds and serve them on a platter. You could also serve a tostada as a side dish with avocados, grated cheese and sour creme on top.

Click to down load the Hot ‘n Spicy Mexican Tostadas recipe.