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Monday, March 31, 2014

Ice Cream Wafflewiches

We don't care if it's warm out or not, we are diving into these Ice Cream Wafflewiches

  • Prep Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 6


1 1/2  cups Original Bisquick® mix
1/4     cup sugar
2/3     cup milk
1        egg
2        tablespoons canola oil
1        teaspoon vanilla


1        cup semisweet chocolate chips (6 oz)
1        tablespoon coconut oil

Filling and Garnish:

Ice cream
Toppings such as candy sprinkles or chopped nuts

  • 1 Heat waffle maker according to manufacturers’ instructions. Line cookie sheet with cooking parchment paper.
  • 2 In medium bowl, stir together Bisquick mix and sugar. In 1-cup glass measuring cup, beat milk and egg with small whisk until well combined. Beat in canola oil and vanilla.
  • 3 Spray waffle maker lightly with canola or olive oil cooking spray. Scoop about 1/4 cup batter into center of each waffle maker section; close lid. Bake until done (many waffle makers have a light or beep to alert you). Repeat with remaining batter. Cool waffles to room temperature. Place waffles on cookie sheet; freeze 15 to 30 minutes or until waffles and cookie sheet are cold.
  • 4 Meanwhile, in medium microwavable bowl, microwave chocolate chips on High 30 seconds. Stir; repeat in 10-second increments until chocolate is melted. Stir in coconut oil. Place candy sprinkles and other desired toppings in shallow bowls or dishes.
  • 5 Remove waffles from freezer. Dip each in chocolate; shake off excess. Dip or sprinkle with toppings; return to cold cookie sheet. Before coating hardens completely, move dipped waffle to sheet of cooking parchment paper or another spot to prevent pooling. Repeat with remaining waffles.
  • 6 If necessary, place waffles in freezer to speed up hardening of chocolate. Once chocolate is hard, generously scoop ice cream on 1 waffle; top with second waffle to form sandwich. Serve immediately, or wrap and freeze for serving later.

Expert Tips:

Since these sandwiches are free-form, using a levered ice cream scoop to scoop the batter ensures the waffles will be similar in size.

Freezing the waffles on the cookie sheet before dipping will make the chocolate set faster.

After dipping the cold waffles into the chocolate, return them to the cold cookie sheet and let them set a few seconds. Then move them to another spot, like a sheet of cooking parchment paper—this keeps the chocolate from pooling around the waffle.


Gluten Free Strawberry Muffins

  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Servings: 10

1 1/4  cups Bisquick® Gluten Free mix
1/2     cup packed light brown sugar
6        tablespoons fat-free (skim) milk
3        tablespoons butter, melted
3        teaspoons gluten-free vanilla
1        egg
1/4     cup diced fresh strawberries
1        teaspoon Bisquick® Gluten Free mix
10      fresh strawberry slices

  • 1 Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
  • 2 In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Make well in center of mixture. In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened. In small bowl, lightly toss diced strawberries and 1 teaspoon Bisquick mix. Stir into batter; spoon batter evenly into muffin cups.
  • 3 Bake 10 minutes. Place 1 strawberry slice on top of each muffin. Bake 8 minutes longer or until lightly browned. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

Expert Tips:

Always read labels to make sure each ingredient is gluten free. Products and ingredient sources can change.


Macaroni And Cheese Ham Pieals

Warm up a wet and dreary day with quick and comforting meals, like Chicken and Dumplings and Slow-Cooker Creamy Herbed Chicken Stew.

Rain, rain go away....but in the meantime, warm up a wet and dreary day with 8 quick and comforting meals:

Macaroni and Cheese Ham Pie
  • Prep Time: 15 minutes
  • Total Time: 1 hr 10 minutes
  • Servings: 6

Macaroni and Cheese Ham Pie:

3        cups shredded Cheddar cheese (12 oz)
1        cup cubed cooked ham
1        cup uncooked elbow macaroni (3 1/2 oz)
2 1/4  cups milk
2        eggs
1/2     cup Original Bisquick® mix
1/4     teaspoon salt
Chopped fresh parsley, if desired
Chopped fresh parsley, if desired


  • 1 Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • 2 In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
  • 3 In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
  • 4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Expert Tips:

The standing time for this pie allows it to set up before cutting.
Instead of ham, use 3-oz package cooked real bacon pieces.

Bisquick-Battered Fruit Rings

Got the brunch blues? Add a dash of cinnamon to your Bisquick and make battered fruit rings! Apple is our favorite!

I usually make pancakes on the weekends, when we have more time to eat breakfast as a family. My son loves to eat pancakes drenched in syrup, especially if I make some crispy bacon to go along with them. Now I thought I had tried just about every way to make pancakes until a good friend told me about pancake battered fruit rings. She was telling me about how much her kids loved them and how loved serving healthier fruit filled pancakes. I couldn’t wait to try them out for myself.I was so excited to try them out in my own kitchen. My friend had told me she had tried pineapples and apples, and that they were both delicious. My head was spinning with countless other fruit options, but for today I just choose apples, pears and canned pineapple (you can also choose fresh).
I started by cutting and coring the fruit, making slices (skin on or of) that were 1/2 inch thick.
Then I dip the fruit in Bisquick pancake batter, made according to package directions. pancakes-3
Make sure to coat the fruit well. pancakes-5
And after your fruit rings are coated well on each side let the excess batter drip off. pancakes-8
Then fry until deep golden brown over medium heat in a hot skillet. pancakes-2
Serve your pancakes as an assorted fruit tower as shown or separately. pancakes-10
My family loved all three fruits I made, but we all agreed the apple was the best. When I make these next time, I’ll just make apple rings and add a little cinnamon to the Bisquick batter.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4

  • 12 apple, pear and/or pineapple rings (fresh or canned)*
  • 1 cup Original Bisquick® mix
  • 1 egg
  • 1/2 cup milk

  • 1 Heat 10- to 12-inch skillet over medium heat.
  • 2 In large bowl, beat Bisquick mix, egg and milk with whisk until well blended.
  • 3 Dip fruit rings one at a time into batter; place in hot skillet.
  • 4 Cook until deep golden brown on each side (like pancakes). Serve fruit rings with warm maple-flavored syrup.


Cheesecake Pancakes

Stir bite-sized bits of cream cheese and graham cracker crumbs into your pancake batter for a mega delish breakfast! 


  • Prep Time: 30 minutes
  • Total Time: 8 hr 30 minutes
  • Servings: 5


1        package (8 oz) cream cheese
2        cups Original Bisquick® mix
1/2     cup graham cracker crumbs
1/4     cup sugar
1        cup milk
2        eggs

Strawberry Syrup:

1       cup sliced fresh strawberries
1/2    cup strawberry syrup for pancakes

  • 1 Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  • 2 Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • 3 Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
  • 4 For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • 5 In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Expert Tips:

Use your favorite fruit or offer a variety.


Tuesday, March 25, 2014

Easter Basket Cookies

Candy-filled Easter baskets are one of the great Easter traditions, along with dying Easter eggs and holding Easter egg hunts. I am not one to complain about a basket full of candy (in fact, I wish every holiday had that tradition) but what if the basket could be improved upon? What if the basket, itself, was edible? And not just edible, but what if it was a sweet sugar cookie, filled with frosting and topped with coconut and candy?

Now that is a tradition I can get behind.
Cute Easter Basket Cookies

Easter basket cookies require a little assembly, but the basics couldn’t be easier. They call for store-bought dough, frosting, and candies, making them a snap to put together with young helpers as a fun edible craft project.

Easter Basket Cookies

Yield: 24 Easter basket cookies


  • 1 1-lb package refrigerated sugar cookie dough (or homemade dough)
  • Assorted colored sprinkles
  • 1/2 cup frosting, canned or homemade
  • 1/2 cup shredded coconut
  • Green food coloring
  • Specked jelly beans
  • Pastel Jordan almonds
  • Licorice string (pipe cleaners are a non-edible substitute)


This recipe will make 24 cookies in miniature muffin pans, or 12 large cookies in regular muffin pans. Spray your pans with nonstick cooking spray, and preheat the oven to 350 degrees Fahrenheit.
Use a tablespoon or small cookie scoop to form balls of cookie dough. Roll the balls in the colored sprinkles until they’re completely covered, then place them in the miniature muffin pans.
Once all of your dough is formed into balls, bake the cookies in the 350° oven for about 12-15 minutes–just until they’re set around the edges but are still soft in the middle.
While you’re waiting for the cookies to bake, place the coconut in a large Ziploc bag and add a few drops of green food coloring. Massage it through the bag to spread the food coloring throughout the coconut and dye it a light green color. Add more food coloring if necessary to get it to a shade of green that resembles grass.
After the coconut is dyed, unwind the licorice strings and cut them into 3-inch sections to form the basket handles. Licorice strings or ropes can sometimes be difficult to find, so you can substitute any other thin candy for the strings, or use pipe cleaners as a non-edible alternative to licorice.
Once the cookies are baked, take them from the oven and immediately start pressing your fingers into the middle of each cookie to form an indentation. If the cookies are overbaked this will be difficult and they might crack, so it’s much better to err on the side of underbaking and have soft sugar cookies. After all the indentations are made, let the cookies cool completely.
Put the frosting in a plastic bag and snip off the corner. Pipe a little dollop of frosting into the center of each cookie, just until the hole is filled.
Sprinkle the top of the frosting-filled cookie with the green coconut, until all the frosting is covered and it looks like the cookie basket is filled with grass.
Press the ends of a licorice string into the frosting to form the handle. If you’re using pipe cleaners, bend them into a U-shape and stick them either into the frosting or just poke them into the top of the cookie.
Lastly, fill your Easter basket cookies with goodies! I recommend using speckled jelly beans, pastel Jordan almonds, or any small Easter candy that you enjoy.
Cute Easter Basket Cookies

Ta-da! Your Easter basket cookies are finished and ready to be enjoyed. Store them in an airtight container at room temperature, and enjoy them within 2-3 days of making them.

These Easter basket cookies would make great placesettings at an Easter dinner, or are nice gifts when individually wrapped in cellophane bags. Or…and this is a crazy thought…consider filling an Easter basket with Easter basket cookies. (Too M.C. Escher?) However you choose to display them, I’m sure you’ll love these cute, colorful Easter basket cookies!

Lemon Meringue Tartlets



6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt

Lemon Filling:

1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed


1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard non-stick muffin tin



Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:

Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.


Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

For Busy Bakers:

They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

To make ahead in stages:

The crusts can be made, baked and frozen up to 2 weeks.

The curd can be made up to 3 days in advance and refrigerated.

The meringue can be made up to 1 day in advance and refrigerated.

Easter Cupcakes


1 vanilla cupcake, recipe follows
About 1/3 cup White Fluff Frosting, recipe follows
Green coconut grass, recipe follows
6 small candied malt balls (2 yellow, 2 pink, 2 white)
1 yellow chick peep
White Airhead candy


Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

Vanilla Cupcakes:

2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt


Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

1/4 cup whole milk
2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, softened
5 cups confectioners' sugar
1/2 cup marshmallow fluff
Pinch fine salt


Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Source:  Do You Bake ~ By Kimberly

Super-Moist Chocolate Mayonnaise Cake

Recipe dates back to World War II


2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1-1/3 cups water


Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann’s® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

Quick notes

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean. Enjoy with an ice cold glass of milk!

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Source: Hellmanns

Snickers Caramel Apple Salad


6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping 


Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.


Peanut Butter Brownie Trifle


1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed


Prepare brownie batter according to package directions.
Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well.
Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top.
Repeat layers twice.
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.

Source: Do You Bake ~ By Kimberly

Southern Fried Squirrel


4 young squirrels
lemon juice
salt and pepper


Cut the squirrels in serving pieces or leave whole.

Sprinkle with lemon juice and place in a bowl.

Refrigerate overnight.

Wipe off with damp cloth and rub with salt and pepper.

Dredge with flour and fry in a deep fryer for about 15 minutes or until golden brown.

Great served with sweet potatoes, biscuits, and homemade milk gravy.
Source: Hillbilly CAST IRON Cooking

Southern Buttermilk Biscuits


1/2 - cup cold butter (1 stick real butter)
2 1/4 - cups self-rising flour (not all purpose)
1 1/4 - cups buttermilk or make your own (see note at end of recipe)
additional flour for counter surface to knead dough
2 - tablespoons melted butter


Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.

Sprinkle butter slices over flour in a large bowl. Toss butter with flour.

Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.

Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Prep: 20 minutes, Chill: 10 minutes, Bake: 13-15 minutes.

* If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.

Smoked Bologna

Very easy to do and if your new to smoking this is a perfect get your feet wet trial.


5lb chunk of Bologna
Your favorite rub
Spay bottle filled with cider


Cut a 1 inch deep slit lengthwise down the Bologna chub. Cut a slit about every two inches until you have gone all the way around the Bologna.

Next sprinkle and rub in the spice rub make sure to work some of the spices into the grooves you cut. I use McCormick grill mates steak rub but you can make up whatever you want.

Put it in preheated smoke set @ 250 degrees. It will take about 3 hours to warm to 150 degrees internal.

It is precooked that’s why your going with the 150 internal temp.

Make sure to spritz with the apple cider often and rotate the chub in the smoker to maintain an even smoke layering.

When it’s done let it sit for about 45 minutes and then slice it thin with a good knife and enjoy Vac sealing work great for the leftovers then you will have it handy for later.

I use apple or cherry wood for the smoker as I do for most things I smoke or a mixture.

Source: Hillbilly CAST IRON Cooking

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.


1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray


1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Source: hillbillycastironcookings

Chicken Under A Brick With Pickled Peppers


Kosher salt

2 Tablespoons olive oil

3 Sprigs marjoram, thyme, or rosemary

2 Sprigs sage

1 Garlic clove, smashed, skin left on

1/4 Cup rose or white wine

1/2 Lemon

5. Peppadew or other small pickled, slightly spicy peppers, thinly sliced


1. An hour before cooking, season the chicken on all sides with salt. Place in the refrigerator for 1 hour.
2. Pat the chicken dry. Place a medium cast iron skillet over medium high heat. When a drop of water sizzles in the pan, add the oil. Then the herbs, garlic clove, and chicken pieces, skin-side down.
3. Use a pastry brush to brush the top of the chicken with oil. Lay a piece of foil on top of the chicken, then weigh it down with a large, heavy sauté pan. Let the chicken cook for 20 to 30 minutes, checking every couple of minutes to make sure it’s browning steadily and evenly. You want the chicken to cook through just as the skin turns a nice hazelnut brown. When the chicken reaches this color, carefully turn the pieces over, making sure you don’t tear the lovely crisp skin you’ve just worked so hard on. Crisp the other side just until the chicken is cooked through, 2 to 5 minutes.
4. Remove the chicken to a plate. Add 1/2 cup water to the pan and bring to a boil. Scrape up any sticky bits. Discard the herbs. Pour this mixture into the saute pan you used as a weight. Add the rose. Bring to a boil and reduce by half (or more, if desired). Season to taste with lemon juice and salt. Stir in the peppers. Spoon the sauce onto a serving dish (or into the cast-iron skillet) and top with the chicken.

Southern Buttery Amish Cornbread


12 tablespoons butter
1 cup sugar
3 large eggs, beaten
1 2/3 cups milk
3 1/4 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt


Preheat the oven to 350* F.
Lightly grease a 12 inch cast iron skillet and set aside.
Cream the butter and sugar in a medium mixing bowl until light and fluffy.
In a small bowl, combine the eggs and milk.
In a third (medium) bowl, combine the flour, cornmeal, baking powder, and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.
Pour the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Source: Hillbillycastironcooking

Tomato Salsa


8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste


1. Mix all together and bring to a slow boil for 10 minute.

2. Seal in jars and cook in hot water bath for 10 minute.

3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

4. Yields 3-6 quarts or pints.

Black-Eyed Peas With Bacon And Pork


1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired


If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.

Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.

When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.

(Cooks Note: Using the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.)

Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

Source: Hillbillycastironcooking

Chow-Chow - The Hot Version


24 -30 large tomatoes
1 cup hot pepper
4 large onions
1 1/2 cups sugar
1 1/2 cups white vinegar
2 tablespoons allspice
4 tablespoons salt


1. Peel and chop tomatoes and put into a large stock pot.
2. Chop peppers and onions and put into pot.
3. Add remaining ingredients and bring to a boil, stirring pretty often.
4. Cook on med heat until thick, approximately 45 minutes to an hour.
5. Put into prepared canning jars.
6. Making sure rims of jars are completely clean, place lids and rings onto jars and process in hot water bath for 5 minutes.


Homemade Bacon

Yield: about 4 pounds

Total Time: 7-10 days


5lb pork belly
2 ounces (1/4 cup) kosher salt
2 teaspoons pink curing salt #1*
1/4 cup coarsely ground black pepper
1/4 cup brown sugar
1 teaspoon freshly grated nutmeg
4 bay leaves, crumbled
5 cloves of garlic, crushed
5 to 10 sprigs fresh thyme

*Pink curing salt (not to be confused with Himalayan pink salt) is a combination of salt and sodium nitrate that helps preserve the color of the bacon as well as prevent bacteria growth. Find it online at Butcher & Packer or on Amazon.


Place your pork belly on a sheet pan or large baking pan big enough to fit the belly. You can also use a 2 gallon zip-top bag.

In a bowl, combine salt, curing salt, pepper, brown sugar, nutmeg, bay leaf, garlic, and thyme. Rub evenly over the entire belly, including the sides. You want all surfaces of the pork belly covered in the spice mixture.
Cover with plastic wrap (or seal in the zip-top bag) and refrigerate.

After 3 to 4 days, flip the belly and rub to redistribute the spice mixture.

The bacon is done when it is just firm to the touch, which usually takes about 7 to 10 days. Rinse well under cool water to remove the excess seasonings. Place bacon back in the fridge, uncovered, overnight to dry.

Preheat oven to 200 degrees F. Place bacon on a clean sheet pan and roast for about 90 minutes or until the internal temperature reaches 150 degrees F. Remove from oven and let cool.

When bacon is still slightly warm, remove the skin. It should peel off pretty easily, otherwise, carefully trim off the skin with a sharp knife.

Let cool completely prior to slicing thin and cooking. Leftover bacon will keep, refrigerated for up to 2 weeks, or frozen for up to 3 months.

Bacon Cheeseburger Meatloaf


3 pounds 85% Lean/15% Fat Ground Beef
1 pound Country style Pork Sausage
2 eggs
3/4 cup diced onion
1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon

Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.

This also makes an excellent meatloaf sandwich for the next day!
Source: Hillbilly Cast Iron Cooking

Chipped Beef And Gravy Over Toast


1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 packages (2-1/2 ounces each) thinly sliced dried beef
4 slices bread, toasted and halved


In a microwave-safe bowl, microwave butter on high for 35 seconds or until melted. Stir in
flour until smooth. Gradually stir in milk.

Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every minute.
Stir in beef; cook on high for 1 minute.

Source: Hillbilly Cooking

Tomato Gravy


1/4 cup bacon drippings
3 tablespoons all-purpose flour
2 cups water
1/2 (6 ounce) can tomato paste
salt and ground black pepper to taste


Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thickened.

Banana Bread In Mason Jars


2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 - 1 pint canning jars
1   funnel

1. If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
2. Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
3. In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl..
4. Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
5. Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
6. Place jars directly on rack in oven.
7. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.

Don’t worry if a few rise over the top of the jar. You can press it down with the lid.

While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. When you want to eat they slid right out of the jar so easy.
Source: Hillbilly Cooking

Fried Bologna Sandwich


1/4 pound sliced bologna, either one large, thick slice or several smaller discs
2 tablespoons butter
1 large hard roll or hero roll

Optional: sliced Gouda or American cheese

Suggested condiment combos: sweet pickle chips and mustard or fresh sliced tomato and mayonnaise


1.Score the edges of the bologna all around so it doesn't curl up as it cooks.
2. Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
3. As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
4. Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.

Source: Hillbilly CAST IRON Cooking

Classic Old Fashioned Meatloaf


2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs)
1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
2 eggs
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup


Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.

Source: Hillbilly CAST IRON Cooking

Southern Fried Catfish


8 (5 to 6-ounce) catfish fillets, skin removed
Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying


Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Source: Hillbilly CAST IRON Cooking

Pinto Beans


1 pound pinto beans
2 small or 1 large ham hocks
1 small strip ham fat (if hock is lean)
Water, to cover by 1 inch
1/2 teaspoon crushed dried red pepper
1 teaspoon salt
1 onion chopped fine (Optional but taste great)


Place all ingredients in a large crock pot and bring to a boil, covered, and cook for 6 or more hours.
Check after 2 hours and add more water if needed.
I like to have a lot of soup in the beans for the cornbread.
Remove the ham hock and break up the ham into small pieces; add to beans.
Serves with cornbread and chopped onions.

Source: Hillbilly CAST IRON Cooking

Fresh Cucumber Salad


7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced green peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

We used red pepper


Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months.

Source: Hillbilly CAST IRON Cooking

Home Canned Peaches

When canning peaches in syrup you will want to select firm and fully ripe peaches. They should be a healthy golden color with no green colors.

This recipe will make about 8 pint jars or 4 quart jars and uses the Raw Pack Method.


10-12 lbs of peaches

One batch of hot syrup (shown below)


1. Prepare jars and lids

2. The Peaches should be peeled, halved and pitted.

3. You are now ready to pack the peaches in to the jars with the cavity side down in overlapping layers. You want to make sure that you leave at least a 1/2 inch of space from the top of the jar. You can now ladle the hot syrup into the jar covering the peaches. Again, make sure that you leave at least 1/2 inch of head space when adding the syrup. You want to make sure that you remove air bubbles and add more syrup in necessary. It's very important that you wipe the rim of the jar to make sure that no particles interfere with the sealing process. You are now ready to put the lid on the jar. The next step is to screw the band down and finger tighten.

4. Put the jars in the cannier and make sure they are completely covered with water. Cover with lid and bring the water to a boil. Process the pint jars for 25 minutes and quart jars for 30 minutes.

5. Remove the cannier lid and let it cool for about 5 minutes. Remove the jars and let cool.

Fruit Syrup Recipe(Medium) - Home Canned Peaches

We are using a Medium Syrup for Canning Peaches.

3 1/4 cups of Granulated Sugar

5 cups of water

Note: This yields about 7 cups of syrup.

A sweetened syrup helps to maintain the fruits flavor, color and texture. It has been tradition to use heavy syrups when preserving fruit, however if a person needs to watch there sugar intake it might be desirable to use a lighter syrup. Again this recipe is for a medium syrup. You can certainly make it lighter or use unsweetened juice or water as alternatives.

How to make the medium syrup:

1. Combine the water and sugar in a stainless steel saucepan.

2. Bring to a boil over medium heat.

3. Stir until sugar is dissolved.

4. Reduce heat and keep warm.

In general you will need about 1 to 1 1/2 cups of syrup for each quart jar.

Source:  Hillbilly.CastIronCooking