Well, I guess I'll give it a go here.
Here's the recipe for the "spuds".
Twice Baked Potatoes
One potato per serving (must use baking potatoes)
Lawry’s Season Salt
Bacon Bits (optional)
Shredded Cheddar Cheese (optional)
Bake potatoes until done (approx. 1 hour)
Slice the top third of each potato length wise. You must do this immediately out of the oven.
Remove most of the cooked potato interior and place in a bowl, reserving skins.
Mix the removed interior of the potato with sour cream and butter using a potato masher. DO NOT use a mixer. Until it is a smooth but stiff consistency.
Add Lawry’s Season Salt and garlic powder to taste.
Mound potato mixture back into the skins.
Sprinkle with a bit of Lawry’s Season Salt.
About 20 minutes before serving, add optional ingredients or leave as is.
Bake in a 350º oven prior to serving.
Here's the recipe for the dump cake (actually a crisp)
Dutch Apple Crisp
10 Cups Granny Smith apples sliced
2 Tbs. lemon juice
¾ cup sugar
½ cup brown sugar
1/3 cup flour
2 tsp. ground cinnamon
¾ tsp. grated nutmeg
¼ tsp. ground cloves
¾ tsp. salt
2 cups brown sugar
2 cups flour
1 cup oatmeal
½ cup chopped walnuts (optional)
1 cup butter; melted
Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.
Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.
Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serve topped with whipped cream.