IN THE KITCHEN ◽ TIPS
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.

WE WOULD LOVE TO HEAR ABOUT YOUR FAVORITE BURGER & DIP RECIPES. DON'T FORGET TO CHECK OUT OUR OTHER TIPS STORIES.
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by Marcy Lytle
Summer Skillets
by Marcy Lytle
IN THE KITCHEN ◽ TIPS
Popcorn, Anyone?
by Marcy Lytle

I love popcorn, and it seems most people do!  I love it plain, most of all, when we go to the theater or watch a movie at home.  However, I’ve been trying some flavored popcorn lately, to vary up our stash that we take with us, and it’s been good!   I’m sharing this month some popcorn recipes you might want to include next time you and yours sit down to enjoy a wonderful film together:

Nutty Bites

I didn’t quite get the consistency right when I made the mixture, but after it sat a while, the popcorn dried and we were able to enjoy.  The flavors were delicious, and it’s quite rich!  Enjoy…

  • 1 quart freshly popped popcorn

  • ½ cup granulated sugar

  • ½ cup whole, shelled pistachios

  • ½ cup toasted flaked almonds

  • Few drops of almond extract

 

Dissolve the sugar in a heavy bottomed pan with 2/3 c water over gentle heat, stirring.  When sugar melts, bring to a boil and cook 3 minutes or until a light syrup as formed (Mine didn’t form at 3 minutes, so this may take a bit longer). Remove from heat and stir in the nuts and almond extract.  Let cool slightly.  Gently stir in the popcorn and let cool a bit before eating.

 

Chocolate Peanut Popcorn

This mixture is SO TASTY but can be messy unless the chocolate is allowed to harden.  I even put the mixture in the fridge and that worked well! 

  • 2 T vegetable oil

  • 1/3 cup popcorn kernels

  • 2 T unsalted butter

  • ½ cup toffee chips

  • ½ cup honey roasted peanuts

  • 1 cup semisweet chocolate chips

Combine the oil and 1 kernel in heavy pot over high heat, cover.  When it pops, add the rest of the kernels, partially cover and cook, shaking the pot – until you no longer hear popping.  Remove from heat and spread the popcorn on a baking sheet.

In same pot, melt the butter over medium heat and add the toffee chips and peanuts, stirring about 2 minutes.  Pour over the popcorn, use rubber spatula to toss and evenly coat.

Put chocolate chips in microwave safe bowl and microwave at 30 sec intervals, stirring, til melted.  Dip a whisk in the melted chocolate and drizzle over popcorn.  Let harden before serving.

Popcorn Salsa

This may not “sound” good to you, but trust me – it is!  The key is to use smaller popcorn kernels (not the big fluffy kind) and to keep the popcorn from getting soggy.  I modified the recipe I had used before, and came up with a combo that works.  And yes, you eat it with tortilla chips!

  • 1 quart freshly popped popcorn

  • Diced peppers (green, yellow, red)

  • Diced celery

  • Chopped cilantro

  • Pepitas

  • Himalayan pink salt, wet with lime juice

 

Stir all ingredients together, then sprinkle with the wet salt – just pinch and drop it in – then toss gently.

WILL YOU TRY ONE OF THESE? CHECK OUT OUR OTHER TIPS STORIES.

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