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  1. Wednesday, March 13

    Skillet Chocolate Chip Cookie…Mmmmmm…

    I am LOVING all the great cast iron skillet recipe suggestions everyone is sharing on last week’s post. I am super excited to start using my cast iron skillet regularly! Many people mentioned making giant chocolate chip cookies in their skillet, so of course I had to give that a try ASAP. And the experiment was beyond successful.

    Here’s what I love most about making a giant skillet cookie: you only dirty one dish! All the mixing and baking happens right in the skillet. Oh, and I also love that it is DELICIOUS.

    I found the recipe on Tasty Kitchen, but if you have your own skillet cookie recipe or tips, please share! I want to perfect this delectable goodie!

    Skillet Chocolate Chip Cookie...Mmmmmm...
     
    Adapted slightly from Tasty Kitchen
    Author:
    Recipe type: Dessert
    Ingredients
    • 8 tablespoons butter
    • ½ cup sugar
    • ½ cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1½ cups all-purpose flour
    • 1 cup semi-sweet chocolate chips
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Melt butter in 8-inch cast iron skillet over low heat. When butter is melted, stir in sugars with a spatula until well mixed. Remove from heat and let cool 5 minutes.
    3. Stir in egg and vanilla with a fork. Mix well. (I was worried the pan and dough would be too hot for the egg, but they weren’t – no scrambled eggs to be seen!)
    4. Using the spatula, stir in baking soda and salt, then stir in flour until well mixed.
    5. Spread batter over surface of the skillet then sprinkle the chocolate chips evenly over the top. Fold chocolate chips into batter. By spreading the batter first you minimize chocolate chips hitting the pan and melting. It’s okay if a bit of this happens, but it does help to sprinkle the chocolate over the spread out dough and then mix the chips in.
    6. Bake for about 20 minutes, until edges and top start to brown and center is set. (Took my oven 22 minutes.)
    7. Best served warm and with ice cream!


  2. Sunday, March 10

    Week 320 Menu

    I’m having a hard time planning a week of dinners with a tres leches cake sitting in my fridge…I can’t wait for dessert tonight!

    Focus, Jane. Focus.

    MONDAY:
    – Pork chops (Last week’s pork chop experiment has been moved to this week, due to having dinner at a friend’s house…so, still don’t know how the new technique will work out. Will let you know!)
    – Roasted Fingerling Potatoes
    – Salad

    TUESDAY:
    – Grilled Chicken Citrus Salad (see comment #10 on this post for recipe)

    WEDNESDAY:
    Homemade pizza

    THURSDAY:
    – Leftovers

    FRIDAY:
    Green Noodles (aka No. 3)

    SATURDAY:
    – Eat out

    SUNDAY:
    – St. Patrick’s Day Fun! Corned Beef Sandwiches with various other foods that have been turned green still tbd!

    You know the drill…please post your menu for the week! Can’t wait to see everyone else’s plans!


  3. Friday, March 8

    Cast Iron Skillet ‘Call for Recipes’ {and a fabulous giveaway involving butter, Le Creuset and Anthropologie!}

    This giveaway is now closed, but please make sure you read through the comments for all the great cast iron skillet recipes!

    People who use cast iron skillets swear by them. I know these skillets are supposed to be awesome, but here’s my “true confession” of the week: we received one as a wedding gift and then used it all of ONE time. Then it ended up buried in a box for a few years. And then I found it during this move all covered in rust and looking sad and ruined. Poor, neglected iron skillet that never got to live up to its potential!

    I just received a brand, spanking new, rust-free Le Creuset cast iron skillet, compliments of Land O’Lakes®. I have decided to turn over a new leaf. I am going to use my BEAUTIFUL skillet and I am going to let it do its job of making delicious food! But I need your help…hence today’s Call for Recipes! Please share your favorite recipes that use a cast iron skillet! I’m ready to get cookin’!

    And now for the giveaway portion of our program! So, why is Land O’Lakes giving me a skillet? I recently participated in a webinar with Land O’Lakes and a lovely group of fellow food blogging friends, including Ree and Maria. The topic was food trends, including meatballs and popcorn! As a thank you for participating, Land O’Lakes sent me a beautiful gift package, which we are also giving away to one of you lovely people (see below)!

    Land O’Lakes also shared with us two of their new products, Sauté Express® Sauté Starters and butter Half Sticks. I have yet to try the Sauté Express (I was planning to for this post, but time got away from me! Ree said it was delicious and her boys gobbled it up). But I CAN tell you that I love the butter half sticks. They are so handy and have already been useful in my kitchen!

    Giveaway time! One lucky, randomly-selected winner will receive one each of the following:

    To enter the giveaway, please leave a comment on this post by Midnight PT on Thursday, March 14. Winner will be announced on March 15. Prize must be shipped to a U.S. address.

     

    Please share your favorite cast iron skillet recipes! Thank you!


  4. Tuesday, March 5

    Rolling Mat…and the Biscuit Quest Has Begun!

    The other day on Facebook I asked if anyone had a biscuit recipe to share. Responses came POURING in (click here to read them). I now have more “this is the best biscuit recipe” biscuit recipes than I can shake a rolling pin at! I’ve already made two batches of biscuits. I’ll just keep it up and let you know what ends up being my favorite recipe!

    So, anyway, as I was making all these biscuits, I realized I should do a post about my Tupperware rolling mat a.k.a. pastry sheet a.k.a. pastry mat. My Grandma Blomquist gave me this rolling mat when I got married. I grew up watching both she and my mom use the exact same mat. And, I have to be honest, I didn’t really use mine much until recently.

    I think I always just used the countertop or one of my cutting boards when I was rolling stuff out or working with dough. But I’m discovering that the rolling mat is actually pretty awesome. Here are the various reasons that I am fast falling in love:

    • The rolling mat is easier to clean up than a messy countertop, especially if you have tile counters.
    • It’s bigger than a cutting board, so you have a larger working area. The surface is also textured perfectly for working with dough.
    • It has measured circles and a ruler along the bottom. This is incredibly handy!
    • If you own a rolling pin, it won’t take up any extra storage space – just roll it up around your rolling pin for storage.
    • Every time I look at it I think of my grandma. (Okay, maybe this isn’t as helpful for you, but you can think of me thinking of my grandma and that might make you smile, right?)

    There you have it. Rolling mats a.k.a. pastry sheets a.k.a. pastry mats are great!

    You can search for rolling mats on Amazon or head on over to Tupperware to get one.

    Oh, and this biscuit recipe from Homesick Texan was pretty darn yummy! More biscuit love to come…


  5. Sunday, March 3

    Week 319 Menu

    Hello! I don’t have anything to share today besides my menu, so how about a quick picture of last night’s sunset? We really are blessed to live in such a beautiful place.

    Menu time!

    MONDAY:
    Chili

    TUESDAY:
    – Grilled Chicken Citrus Salad (Kim from PA had this on her menu last week, sounds good…I’m just going to make something up, unless you have tips, Kim!)

    WEDNESDAY:
    Pollo Guisado
    – Will serve with tortillas, lettuce, tomatoes, guacamole, beans, rice, etc…

    THURSDAY:
    – Leftovers

    FRIDAY:
    Tuscan Tomato Soup

    SATURDAY:
    – Eat out!

    SUNDAY:
    – Pork Chops (experimenting with a new way of cooking them…will keep you posted!)
    Roasted Fingerling Potatoes
    – Salad

    You know the drill…I want to see your menus! Share away!