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.

Burgers & Dips
by Marcy Lytle
Summer Skillets
by Marcy Lytle
Food that Travels
by Marcy Lytle

We took a road trip vacation for about 10 days last month and we wanted to take along some snacks for the cooler (part of an organizer we bought for the car!).  We weren’t quite ready to fly, so we took to the road and booked hotels along our route!  However, snacks and meals might be not as easily accessible, we thought, so we loaded up some goodies…and I thought I’d share the ideas…in case you’re heading out this fall!

You’ll need a cooler, for sure, and hotel rooms that have fridges so you can then take in your ice packs and refrigerated things at night.  Hotel rooms with fridges are not a hard find.  Check out this backpack cooler!

Some basic staples to pack are mayo/mustard packets (so they don’t have to stay cold), salt and pepper, plastic cutlery, plates and napkins (and tiny trash bags), baggies, spreaders, spoons and a bowl for mixing. You could pack all of the small things in this one bowl. Oh, and paper towels!

Bagels, cream cheese, and peanut butter – These are easy to pack and take along.  Include some cute spreaders and you’re set for a breakfast or snack on the road or while pulled over under a shade tree.

Trail mix – of course we’d include this!  There are SO MANY varieties to make.  So why not just place all the separate nuts, dried fruit and chips in baggies, and that way you can make your own mix in little to-go cups for snacking!


Noodles and veggies – Cook the noodles before you leave, and pack in a to-go container.  Chop veggies, and include a small bottle of Italian dressing for tossing right before you eat.

Broccoli salad – I know, it has mayonnaise in it!  But cut up the broccoli, chop the nuts, include the raisins, then mix when it’s time to chow down. 

Board items – If you take a small cutting board in the car, at night it’s fun to have an array of items you’ve packed like cheese, nuts, olives and salami, and maybe a spread or two.  Easy to put together in a jiff!

Popcorn with mix-ins – Usually there’s a microwave in hotel rooms so take along some popcorn, or pop before you go and nibble each night, with mix-ins, or plain!  Include some butter salt or pink salt, too!

Sandwiches – A good loaf of multi grain bread, cheese slices, sliced cukes and dressings, are the makings of a good lunch on the go, with chips or carrot sticks on the side.

Almond butter (or strawberry cream cheese) and strawberries – on graham crackers!  Have you tried this combo?  It’s so good!

Tuna/pickles/mayo – Get the tuna and mayo in packets and mix, then add in the chopped pickles (you chopped before leaving home).  One of my faves!  Can include little cubes of cheddar cheese too, if you like!

Dark chocolate squares (70% or more cacao) – These are great for your health AND your sweet tooth but keep these cold so they don’t melt! (It’s hot where I live).

Make Your Own Nachos – Chips, with grated cheese and other toppings prepared ahead of time, can be great if your hotel room has a microwave!

Packing and gathering ideas and planning food is fun, in my opinion, if you have the time to do it – and it’s all organized and ready.  It makes road tripping SO MUCH FUN!

Hope you find somewhere to go, hop in the car, and head out safe and sound…with your snacks in hand this month of September!



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