Ingredients:

1 lb. frozen shredded hash brown potatoes

2 Tbs butter

1 tsp of salt

1 tsp pepper

1 cup of imitation crab meat

½ cup seafood mix

6 eggs

1 cup heavy cream

½ cup sour cream

½ tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 cup shredded mozzarella cheese

¾ parmesan

3 cloves garlic

Procedure:

Preheat a 12 in Dutch oven to 400

Spray with nonstick spray

Add the hashbrowns to the bottom of the Dutch oven

Chop the garlic and sprinkle over the hashbrowns

Chop the garlic and butter and distribute over the hashbrowns

Make a layer with ½ cup of crab

Mix 6 eggs, heavy cream, and sour cream

Stir in cayenne powder onion powder garlic powder and salt and pepper

Pour over the hashbrowns

Spread the mozzarella cheese over the top

Spread the shrimp over the mozzarella and sprinkle with parmesan

Cook with 20 coals on top and 10 underneath for 30-40 minutes and let it cool

Ingredients:

2 7oz boxes of macorni and cheese

1 can evaported milk 12 oz

1 can of can chicken 5-10 oz

1/2 can of peas

Procedure:

Boil macaroni until soft 

Drain and mix in the 2 cheese packs, add the chicken and the peas and stir together while adding evaported milk until creamy

Cool down before eating

Ingredients:

2 lbs. of chicken

1 lb. of shredded cheese

1 can of cream of chicken soup

¼ cup of grape juice

2 cups of chicken-flavored stuffing

1 stick of butter

Pepper

Italian seasoning

Procedure:

Slice the chicken and put it in the Dutch oven

Cover with shredded cheese

Mix the chicken soup and grape juice and put it over the cheese

Pour the stuffing on top

Melt the butter and pour it over the stuffing

Add black pepper and parsley

Add 18 coals on top and 9 on the bottom

Cook until the chicken is 170

Check in 30 minutes