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Cast Iron Skillet

I’m 32 years old and I just got my first cast iron skillet.  I never wanted to clean it up the way it needed to be cleaned so I steered clear of them.  But when we lived with my Dad a few years back he would cook us breakfast and I always admired how his bacon was.  So crispy, yet chewy, and well just perfect!  I watched him and he used a cast iron skillet…I still didn’t want one at the time though.

Last week I decided that there’s no reason to not take the time and clean it properly.  I have Pampered Chef stoneware and can hand wash that w/out soap and not have any issues so why can’t I commit to the cast iron skillet.  I got the biggest Kroger had, on sale for like $18.00!!

So you might wonder…..what the first thing I cooked in it was.  Well DUH!!!  BACON!!  Yes…I was finally going to have this glorious bacon…and yes it was glorious!!



I couldn’t stop there….I also made brownies in it the next day, lol!!  I just used regular boxed brownies and LOVED how they turned out too!



I have now begun to look for more cast iron skillet recipes.  If you follow me on Pinterest you’ve already seen me pinning away!.

Asian Style Meatballs



I found this recipe off the internet a couple years ago and I can NOT find the link to the actual recipe but here it is.


Asian Style Meatballs (for a family of 5 with big tummies, lol!)

1 big frozen package of prepared meatballs (we like the walmart brand of homestyle)

1   medium each: red and yellow pepper, cut up in chuncks or slivers…how ever you like them cut

¾ cup water

1 ¼  cup  apricot jam

1 ¼  cup catalina dressing

10 Tbsp.  soy sauce (little more than ½ cup)

1 ¼ Tbsp. each: ground ginger and garlic powder

3-4 cups of rice (we use instant)

COMBINE all ingredients except rice and meatballs in large bowl and mix well, add sauce and meatballs to skillet; cover. Cook on medium heat for 10 min., stirring occasionally.

INCREASE heat to medium-high; uncover. Cook 8 to 10 min., or until sauce is thickened and meatballs are heated through, stirring occasionally.

SERVE over the hot cooked rice.


bell pepperssauceCut your bell peppers up and add all the ingredients in a bowl and mix.  The jelly will be clumpy but once it’s heated in the skillet it won’t be.  I usually make the sauce a couple hours before I make the dinner and leave on the counter in a covered bowl.  Just so all the ingredients are room temp and marinating together.  Plus since it always seems like the kids bug me right when I’m chopping and stuff it’s easier to do this step before hand while they’re busy playing or doing homework.




We used Kroger meatballs this time but we can definitely tell you that the walmart ones are WAY better!!

Here’s the rice we use.  I usually make 3 cups but need to start making 4 cups of rice.




dry meatballs

meatballs cookingGet a BIG skillet, add meatballs, then add sauce and following cooking instructions above.





This is one of our family favorite meals.  I use to stress about making this meal because of all the ingredients when I wanted a good quick dinner.  I’m sure you could make the sauce the night before (minus the bell pepper–cut those up right before cooking).


I hope you try this recipe….It’s super delish!.

The Bake Sale

A couple weekends ago I participated in a bake sale and cake walk for my 7 yr olds school.  I made some awesome cupcakes and chocolate covered pretzels.  Here are the yummylicious pictures!


Bake Sale trio

The Cupcakes.  I made 4 dozen!  All using the perfect cupcake recipe by TidyMom and my buttercream icing recipe.

bake sale cupcakes

The Pretzel Rods–almost 50, I think!

They were dipped in chocolate or vanilla almond bark and topped with sprinkles or additional almond bark.

pretzel rods  pretzel rods1  pretzel rods2  pretzel rods3  pretzel rods4


I had fun doing it but it sure was a lot of work.  Now that I have all the craft punches and templates made it’ll definitely be easier the next time around!


Buttercream Frosting

It seems all I do around here is make cupcakes!  Well I have 2 special events coming up where I’m making cupcakes….I need practice!  Luckily most of these cupcakes I’m giving away!  It’s a funny thing…I don’t actually like sweet sweets, lol!

Most of my practice that was needed was making the frosting.  I can make a delicious frosting but it’s never as thick as I want it to be and in the end I have powdered sugar ALL over my kitchen!  Well as of today those days are OVER!!  I have found the secret and am here to tell you what that is!



  • 1 cup unsalted butter (2 sticks), softened (not melted!)
  • 3-4 cups confectioners (powdered) sugar
  • 1/4 teaspoon table salt (only if you use unsalted butter)
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream

What to do

Beat butter for a few minutes in a mixer (paddle attachment works best).  TURN OFF MIXER, so the sugar doesn’t blow everywhere!  Add 3 cups of powdered sugar and then mix on the lowest speed until you have little clumpy sugar butter bits.  Increase mixer speed to medium and add vanilla, salt (if you used unsalted butter), add 2 tbsp of milk or cream and beat for 3-4 min.  If your frosting is too thin add more of the powdered sugar.  If too thick add more milk/cream 1 tbsp at a time.  Mix to the consistancy you want and voila.  You’ve made beautiful sweet tasty home made frosting!!


Tip- To make the consistency you see on this cupcake I used 3 cups of powdered sugar and 1 tbsp of milk plus all the other ingredients.


Cowboy Taters

It’s time to talk good ole comfort food.  This side dish is so good you could eat it by itself!  It’s definitely a favorite in our house.



Recipe (this recipe is for 6 small/medium taters)

potatoes, washed (1 potato per person; with or w/out skin)

1/2 medium purple onion, finely diced

1/2 stick butter (or 4 tablespoons if using tub)

cajun seasoning (we like Pamepered Chef’s)

montreal steak (McCormick–YUMM!)

seasoning salt (Lawry’s; about 1 tablespoon)

couple dashes salt/pepper

2 pieces of foil (about 10″ each for 5-6 taters)

ketchup (for smothering them in when they’re done!)


What to do

Wash taters.  Peel if desired (we do 2 for the kids).  Dice taters.  Lay 1 sheet of foil down and put taters on top (leave about 1/2 inch around the edges you’ll need this later).  Finely dice your onion and add to top of taters.  Scatter your butter on top of taters.  Add a good amount of seasoning salt.  A couple dashes of salt/pepper.  And if you’d like a lil kick add a couple dashes of montreal steak seasoning and cajun seasoning.  Put your other piece of foil on your taters and roll all the sides up to create a closed pocket of taters.  Bake at 350° for about 25-35 min on a cookie sheet.  Or you can do our preferred method and cook directly on the grill for about 25 min.  When done cooking open foil (you might even have to cut open)…BE CAREFUL, the steam is super hot.  Add ketchup and enjoy!

**Remember if your making a smaller/larger amount your cook time will vary…the time and ingredients given above is based on our recipe of 5-6 small/medium taters.


I hope you enjoy them as much as we do.  They go great with any kind of meat, sloppy joes, hot dogs, & hamburgers!  Basically anything you’d eat a french fry with, lol!.