First, cream together the butter and brown sugar. Add egg. Add dry ingredients, alternating with milk. Add vanilla and chopped nuts. Bake with seven coals on bottom and twelve on top (375) until the crust is golden brown (15-20) minutes.
Combine potatoes, carrots, roast, garlic, and season salt. Let cook with 10 coals on bottom and 18 on top for 30 minutes. Then add broccoli, cauliflower, onion, and green pepper. Let cook another 30 minutes. Top with shredded cheese and cook for 3-5 minutes, until cheese is melted.
Mix butter, garlic, and garlic powder together. In a separate bowl, mix bread crumbs, cheese, salt, and pepper. Dip chicken breasts into butter mixture, then roll in crumb mixture.
Place chicken breasts in a Dutch oven. Cover and bake with 10 charcoal briquettes on the bottom and 16 charcoal briquettes on the top for 45-50 minutes or until chicken reaches at least 160 degrees (juices run clear).
OR
Place chicken breasts in a 9x13 pan. Cover with aluminum foil and bake at 375 for 45 minutes to an hour or until chicken reaches at least 160 degrees.
Set one third of the cheese to the side. Put all remaining ingredients into the Dutch oven and mix well. When all ingredients are mixed thoroughly, spread evenly into the Dutch oven and top with remaining cheese. Bake with 10 coals on top and 6 on the bottom until cooked all the way through (45 minutes).
