I camp a lot and cook in a dutch oven a lot also. Just about any recipe you can make in a conventional oven you can do in a dutch. The most important thing to remember is heat control. If you are using charcoal briquets there is an ole rule of thumb: put three less the # of briquets under the dutch compared to the # or the dutch and 3 extra on top. For instance I would put 9 briquets under a #12 dutch and 15 on top.
I have made a lot of dishes like pizza, roasted chicken, turkey and stuffing, chilli, biscuits, corn bread, breakfast cassaroles, mashed taters, salsbury steak, chicken fried steak, the list goes on and on.
Dont forget the lid can be used as a fry pan, turn it over and place on coals over fire on rocks. Often times while camping I will be frying say hashedbrowns in the dutch and bacon and eggs on the lid, set another dutch on coals with biscuits and you talk about a great breakfast over an open fire!!
Just about any cake mix with a can of fruit and 7up to get the batter the right consistency is awsome. We've done cherry chocolate, yellow cake with pinnaple and cherry, white cake and pears, kiwi with banana cake, yellow cake and peaches, chocolate cake with bananas and stawberry pie filling. Just experiment, with all the premade cake mixes its super easy!
The most important part of dutch oven cooking is taking care of your dutch! Dont ever, ever, ever wash it with soap! Keep it clean and oiled. If it gets stuck on burnt food in the bottom, put some water in it and boil it loose. I am still cooking with my great grandmothers dutch that she used as a young women cooking for cowboys in the pasture. A helpful tip: when cooking desserts (or anything with much sugar, wich likes to burn) line your dutch with aluminum foil, make sure the lid still has a good seal and when your ready for clean up just pitch the foil!