I recently purchased a cast iron skillet cookbook. I use my skillet some, but not enough, and wanted some more ideas.  Several of the recipes in this book looked simple enough, and super tasty. 
Why not serve up some of these this summer for your family and friends?

Giant Cookie

  • 1 c softened butter

  • ½ cup sugar

  • 1 cup brown sugar

  • 2 eggs

  • 2 t vanilla

  • 1 t baking soda

  • 2 t hot water

  • ½ t salt

  • 2 ½ c flour

  • 2 cups dark chocolate chips

  • Nuts (optional – I used pecans)


Preheat oven to 350 and heat the skillet in the oven while making the batter.  In a large bowl cream the sugars and the butter.  Add eggs, one at a time, combining each time before proceeding.  Stir in vanilla.

Dissolve the baking soda in the hot water and add to batter, along with salt.  Stir in the flour, chips and nuts.

Remove skillet from oven (it will be hot!) and put batter in, spreading with spatula.  Place in the oven and bake about 25 minutes (test to see if done in the center) til golden brown.  Serve with ice cream, if you desire!

In a small saucepan cook the quinoa in the broth, let it sit covered, to fully absorb the liquid.

Meanwhile, remove the corn from the cob and cook in the cast iron.  While that’s cooking, dice the other veggies.  Add them to the corn and cook til onion is soft and peppers start to brown. 

Stir in the quinoa, season with salt and combine all.  Keep skillet hot to lightly brown the quinoa, about another 10 minutes.

Stir in the cheese, remove from heat and serve.

Lemon Cake

  • ¾ c sugar

  • Zest of two lemons

  • 6 T butter cut into pieces

  • 2 eggs

  • 1 c flour

  • 1 t baking powder

  • ½ c milk


Preheat oven to 350. 

In a large bowl, combine sugar and lemon zest, working them together.  Add the butter, and cream til light.  Add the eggs one at a time, combining thoroughly after each.

Burgers & Dips
by Marcy Lytle
Summer Skillets
by Marcy Lytle
One Thing Frozen
by Marcy Lytle

When the grocery hauls were becoming harder, I was told to stock up on frozen items, as fresh would become scarce.  I didn’t really find that to be true, but I did buy a few frozen items I don’t normally purchase.  And they turned out to be nice things to have in a pinch, when I wasn’t sure what to create for dinner.  So, below are some recipes that use at least one thing frozen…and it was fun!

Spring Pasta

This is a tasty dish and so pretty for this time of year.  Tastes so fresh, too!

  • 1 lb corkscrew pasta

  • Olive oil

  • 4 cloves garlic finely chopped

  • ½ c Italian style breadcrumbs

  • 3 zucchini thinly sliced

  • 4 ears corn (I had frozen corn)

  • 6 oz Swiss cheese shredded

  • Finely chopped basil

In a large pot of boiling salted water, cook pasta and drain – reserving 1 cup of the pasta water.  Meanwhile in a small skillet, heat oil and add half the garlic til golden, about 30 seconds.  Stir in the breadcrumbs and remove from heat.

In the reserved pasta pot, heat olive oil and add remaining garlic and cook 30 seconds, add zucchini and frozen corn, and cook til tender and starting to brown.  Stir in the reserved 1 cup of pasta water.  Add 1 cup of the cheese and toss, season with S and P.  Stir in remaining cheese and basil into the breadcrumb mixture and sprinkle on top! You’re done!


Hopping John

Have you had this dish before?  It’s basically black-eyed peas over rice with a lot of color added in, and it’s a favorite of ours.  I decided to buy frozen black eyed peas instead of the usual canned peas.  It turns out, the frozen ones take more time to cook, but they taste so fresh!


  • Cooked rice

  • Chopped onion

  • Chopped red bell pepper

  • Thinly sliced celery

  • Minced garlic

  • Black eyed peas, cooked

  • Chopped tomato

  • Chopped green onion

Sausage and Sides

  • Sausage link, sliced

  • Frozen okra

  • Wheat bread (fresh or homemade)

  • Potatoes, chopped small

  • Onions, sliced

  • BBQ sauce (I prefer Stubbs)

  • Canola oil for frying


In one skillet, I added some oil and fried the potatoes and onions (seasoned) and removed. I then added the sausage (sliced) and cooked, as well as wheat bread on the side to toast.  I removed the toast and added some BBQ sauce to cover the sausage.


In a large skillet over med-hi heat, add olive oil and add onion, bell pepper, celery – saute for about 7 minutes, then add the garlic and cook 30 seconds more.  Add the cooked rice and stir.  (Make sure your rice is already seasoned as you like it).  Add the cooked black eyed peas, and serve the mixture into bowls.  Top with the chopped tomato and green onion! We enjoyed this with a side of naan bread.


Meanwhile, in another skillet, I added oil and let it get hot (this is key – one okra should sizzle when dropped in), then added the okra and cooked until browned.  Drain it, salt it - and it’s done.

We served this up on our plates, and the flavor combos were awesome!


Mango Sorbet

This was literally SO EASY and SO TASTY, I want to make it over and over again!

  • 1 pkg (16 oz) frozen mango chunks, slightly thawed (you can use any bag of frozen fruit)

  • ½ cup lemonade (or passion fruit juice, your choice)

  • 2 T sugar


Place all ingredients in a blender; cover, and process til smooth.  Cover and freeze for about 3 hours, then enjoy. 

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