Cast-Iron Skillets - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/cast-iron-skillet/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 24 Apr 2025 17:49:10 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Cast-Iron Skillets - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/cast-iron-skillet/ 32 32 Poor Man’s Casserole https://www.tasteofhome.com/recipes/poor-mans-casserole/ Wed, 23 Apr 2025 18:48:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131834

Ingredients

  • 12 ounces uncooked extra-wide egg noodles
  • 1 block (8 ounces) cream cheese, softened
  • 1 tub (8 ounces) sour cream
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (29 ounces) tomato sauce
  • 1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh parsley, for garnish
Text Ingredients

Directions

  1. Preheat oven to 350°; grease a 13x9-in. baking dish.
  2. Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
  3. While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
  4. Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
  5. To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
  6. Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

]]> Scottish Rumbledethumps https://www.tasteofhome.com/recipes/scottish-rumbledethumps/ Mon, 14 Apr 2025 20:52:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131046

Ingredients

  • 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 pound napa cabbage, thinly sliced
  • 1 pinch pepper
  • 2 teaspoons white wine vinegar
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1-1/2 tablespoons Dijon mustard
  • 4 ounces sharp cheddar cheese, grated
Text Ingredients

Directions

  1. Preheat oven to 425°.
  2. Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
  4. In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

]]> Marry Me Pot Roast https://www.tasteofhome.com/recipes/marry-me-pot-roast/ Sun, 13 Apr 2025 05:56:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130996

Ingredients

  • 1 large onion, cut into large chunks
  • 5 garlic cloves, smashed
  • 1/2 cup beef stock
  • 1 tablespoon oil from a jar of sundried tomatoes
  • 3 to 4 pounds boneless beef chuck roast
  • 1/2 cup dry red wine
  • 1/2 cup julienned oil-packed sun-dried tomatoes
  • 1 jar (10 ounces) roasted sweet red peppers, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
  • 16 ounces pappardelle pasta
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish
Text Ingredients

Directions

  1. In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
  2. In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
  3. Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
  4. Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
  5. Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
  6. Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
  7. Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

]]> Melting Cabbage https://www.tasteofhome.com/recipes/melting-cabbage/ Tue, 08 Apr 2025 05:56:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130255

Ingredients

  • 1 medium head green cabbage (about 2 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1-1/2 cups chicken stock
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 garlic cloves, grated or minced
  • Grated Parmesan cheese, for garnish
Text Ingredients

Directions

  1. Preheat oven to 375°.
  2. Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
  3. In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
  4. Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
  5. Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

]]> Aunt Edith’s Baked Pancake https://www.tasteofhome.com/recipes/aunt-ediths-baked-pancake/ Fri, 21 Mar 2025 21:32:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102015

Ingredients

  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 2 tablespoons butter, softened
  • Confectioners' sugar
  • Lemon wedges
Text Ingredients

Directions

  1. In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.

Baked Pancake Tips

What are baked pancakes called?

A large pancake baked in an oven-safe skillet is frequently called a "Dutch Baby," a moniker that is actually derived from Deutsch, or German, origins rather than Dutch. However, the Dutch are also known for making their own large skillet pancakes called pannekoeken. Unlike Dutch Babies, pannekoeken are not baked in the oven but rather on a stovetop, and they are thinner than traditional pancakes.

Do baked pancakes taste different than regular pancakes?

Baked pancakes rise in the pan as they bake and, as a result, develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A baked pancake also has a slightly custard-like, buttery flavor (similar to a Yorkshire pudding).

How should I serve baked pancakes?

Serve baked pancakes "family-style," allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, fresh fruit, jams or even ice cream!

Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.

]]> Bacon and Feta Dutch Baby https://www.tasteofhome.com/recipes/bacon-and-feta-dutch-baby/ Thu, 20 Mar 2025 01:21:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011502

Ingredients

  • 8 bacon strips, chopped
  • 1 small red onion, chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs, room temperature
  • 1/2 cup whole milk
  • 2 tablespoons butter
  • 1 cup fresh spinach
  • 1/2 cup crumbled tomato and basil feta cheese
Text Ingredients

Directions

  1. Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.
  2. In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.

Nutrition Facts

1 serving: 306 calories, 19g fat (9g saturated fat), 182mg cholesterol, 852mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 16g protein.

]]> Chopped Cheese https://www.tasteofhome.com/recipes/chopped-cheese/ Fri, 07 Mar 2025 06:58:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092387

Ingredients

  • 4 hoagie buns
  • 1/4 cup mayonnaise
  • 2 teaspoons canola oil
  • 1/2 medium onion, chopped
  • 1 pound ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices American cheese
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 1 medium tomato, thinly sliced
  • 1-1/2 cups shredded iceberg lettuce
Text Ingredients

Directions

  1. Heat a large cast-iron skillet over medium heat. Slice hoagie rolls in half; dry toast each half until lightly browned. Spread each half with mayonnaise; set aside.
  2. Heat oil in the skillet; add onion. Cook until tender, 3-4 minutes. Add ground beef; spread into a layer (do not break up into small pieces); sprinkle with salt and pepper. Cook until beef is browned, 3-4 minutes; flip and cook until browned, 3-4 minutes longer. Use the spatula to chop the patty into small pieces. Divide the meat mixture into 4 quarters. Place slices of American cheese in a layer on top of each ground beef quarter; let melt 1-2 minutes. Transfer each quarter to a toasted hoagie bun. Top with ketchup, mustard, tomato slices and shredded lettuce.

Nutrition Facts

1 sandwich: 669 calories, 39g fat (14g saturated fat), 105mg cholesterol, 1543mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 36g protein.

]]> Sheet-Pan Chicken Fajitas https://www.tasteofhome.com/recipes/sheet-pan-chicken-fajitas/ Sun, 02 Feb 2025 06:51:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085784

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • FAJITAS:
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
  • 2 medium sweet peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 8 corn tortillas (6 inches)
  • 1/2 cup fresh cilantro leaves
  • 4 lime wedges
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
  2. Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.

Nutrition Facts

1 serving: 261 calories, 8g fat (2g saturated fat), 63mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 26g protein.

]]> Caramelized Onions https://www.tasteofhome.com/recipes/caramelized-onions-2/ Fri, 31 Jan 2025 01:30:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078938 Caramelized onions add a rich sweetness to almost any dish. We'll show you how to caramelize onions—you just need a heavy pan and some patience.]]>

Ingredients

  • 2 tablespoons butter
  • 4 medium onions, thinly sliced
  • 3/4 teaspoon salt
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Add onions; cook 5-6 minutes or until starting to lightly brown. Reduce heat to medium-low. Cook 45-60 minutes, stirring every 5 minutes, until onions are a deep brown color and very soft. Season with salt.

Nutrition Facts

2 tablespoons: 47 calories, 3g fat (2g saturated fat), 8mg cholesterol, 246mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

]]> Frikadellen https://www.tasteofhome.com/recipes/frikadellen/ Sun, 26 Jan 2025 06:50:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107453

Ingredients

  • 2 slices day-old white bread
  • 1/2 cup 2% milk
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup minced fresh parsley
  • 1 large egg, room temperature, beaten
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground mace
Text Ingredients

Directions

  1. Tear bread into bite-sized pieces; place in a small bowl. Pour milk over the bread; soak 15 minutes. Squeeze out excess liquid through a fine mesh strainer; set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions; cook 5-7 minutes or until lightly golden brown. Add garlic; cook 30-60 seconds or until fragrant.
  3. Place onion mixture, soaked bread, ground beef, ground pork, parsley, egg, mustard, salt, paprika, pepper, marjoram and mace in a large bowl; use hands to mix until well blended.
  4. Wet hands lightly with water. Form meat mixture into 8 balls; gently flatten each into a patty. Cover with plastic wrap; chill at least 15 minutes.
  5. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches, add patties to the hot oil. Cook 4-5 minutes on each side or until browned; lower the heat and continue cooking until the internal temperature reaches 160°. Transfer patties to a paper towel-lined plate. Repeat with remaining patties.

Nutrition Facts

1 patty: 201 calories, 14g fat (4g saturated fat), 61mg cholesterol, 386mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 12g protein.

]]> Grilled Cheese https://www.tasteofhome.com/recipes/grilled-cheese-recipe/ Sun, 09 Mar 2025 05:54:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105200

Ingredients

  • 4 tablespoons butter, softened, divided
  • 8 slices white bread
  • 1 cup shredded cheddar cheese
  • 8 slices American cheese or mozzarella cheese
Text Ingredients

Directions

  1. Spread 2 teaspoons butter on one side of each slice of bread. In batches, place a slice of bread, butter side down, in a large skillet or electric griddle over medium-low heat. Place a slice of American cheese on two pieces of bread; divide shredded cheddar cheese on top of each. Top with a second slice of American cheese and one of the remaining bread slices, butter side facing outward. Cook until golden brown on the bottom, 2-3 minutes. Flip sandwiches; cook another 2-3 minutes or until golden brown on the bottom. Serve immediately.

Nutrition Facts

1 sandwich: 510 calories, 32g fat (19g saturated fat), 89mg cholesterol, 1000mg sodium, 34g carbohydrate (5g sugars, 2g fiber), 20g protein.

]]> Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts

2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

]]> Apple Gingerbread Skillet Cake https://www.tasteofhome.com/recipes/apple-gingerbread-skillet-cake/ Fri, 17 Jan 2025 20:35:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098434

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 medium tart apples, peeled and thinly sliced
  • GINGERBREAD:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 cup molasses
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup hot water
  • Warmed applesauce, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
  2. For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
  3. Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with applesauce if desired.

Nutrition Facts

1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.

]]> Cast-Iron Scrambled Eggs https://www.tasteofhome.com/recipes/cast-iron-scrambled-eggs/ Fri, 17 Jan 2025 20:34:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099181

Ingredients

  • 12 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup finely chopped sweet onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons butter
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 3 tablespoons minced chives
Text Ingredients

Directions

  1. In a large bowl, whisk the eggs, water, salt and pepper; set aside.
  2. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

]]> Skillet Stout Brownies https://www.tasteofhome.com/recipes/skillet-stout-brownies/ Fri, 17 Jan 2025 20:34:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099163

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1 cup butter, cubed
  • 1 cup milk stout beer
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well.
  2. Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts

1 piece: 363 calories, 24g fat (14g saturated fat), 87mg cholesterol, 229mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 4g protein.

]]> Taco Skillet Pizza with Cornbread Crust https://www.tasteofhome.com/recipes/taco-skillet-pizza-with-cornbread-crust/ Fri, 17 Jan 2025 20:34:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099161

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 cup refried beans
  • 1/3 cup salsa
  • 2 tablespoons taco seasoning
  • 1 package (6 ounces) Mexican-style cornbread/muffin mix
  • 1/3 cup tortilla chips, crushed
  • 1 cup shredded cheddar cheese
  • Optional toppings: Torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe pan clean.
  2. Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1 in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings as desired.

Nutrition Facts

1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.

]]> Cast-Iron Apple Nutmeg Coffee Cake https://www.tasteofhome.com/recipes/cast-iron-apple-nutmeg-coffee-cake/ Fri, 17 Jan 2025 20:33:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099008

Ingredients

  • 3 tablespoons butter, cubed
  • 2 cups chopped peeled Gala apples
  • 1/2 cup packed brown sugar, divided
  • 1/4 cup brewed coffee
  • 2/3 cup canola oil
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • DRIZZLE:
  • 1/3 cup brewed coffee
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apples and 1/4 cup brown sugar. Cook and stir until apples are crisp-tender, about 5 minutes. Stir in coffee; remove from heat.
  2. In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture.
  3. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes.
  4. Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.

Test Kitchen tips
  • For more crunch, add pecans to the apples.
  • For a more indulgent dessert, serve with ice cream and then top with the coffee drizzle.

    • Nutrition Facts

    1 piece: 532 calories, 27g fat (6g saturated fat), 43mg cholesterol, 284mg sodium, 71g carbohydrate (51g sugars, 1g fiber), 4g protein.

    ]]>         Peach and Berry Cobbler https://www.tasteofhome.com/recipes/peach-and-berry-cobbler/ Fri, 17 Jan 2025 20:30:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098864

    Ingredients

    • 1/2 cup sugar
    • 3 tablespoons cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 10 medium peaches, peeled and sliced (about 6 cups)
    • 2 cups mixed blackberries, raspberries and blueberries
    • 1 tablespoon lemon juice
    • TOPPING:
    • 1 cup all-purpose flour
    • 1/4 cup sugar
    • 2 teaspoons grated orange zest
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 3 tablespoons cold butter
    • 3/4 cup buttermilk
    • Vanilla ice cream, optional
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet.
    2. In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop topping by tablespoonfuls over peach mixture.
    3. Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

    Nutrition Facts

    1 serving: 279 calories, 5g fat (3g saturated fat), 12mg cholesterol, 238mg sodium, 57g carbohydrate (38g sugars, 5g fiber), 4g protein.

    ]]>         Cheesy Skillet Pizza Dip https://www.tasteofhome.com/recipes/cheesy-skillet-pizza-dip/ Fri, 17 Jan 2025 20:27:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098682

    Ingredients

    • 6 tablespoons butter
    • 1 teaspoon garlic powder, divided
    • 1/4 teaspoon crushed red pepper flakes
    • 1 package (16 ounces) frozen bread dough dinner rolls, thawed
    • 1 package (8 ounces) cream cheese, softened
    • 1-1/2 cups shredded part-skim mozzarella cheese, divided
    • 1 cup mayonnaise
    • 1 teaspoon Italian seasoning
    • 1/2 cup pizza sauce
    • 1/4 cup (3/4 ounce) sliced pepperoni
    • 2 tablespoons shredded Parmesan cheese
    • 2 tablespoons minced fresh basil
    Text Ingredients

    Directions

    1. Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
    2. Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes.
    3. Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan.
    4. Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

    Nutrition Facts

    1 serving: 258 calories, 20g fat (7g saturated fat), 29mg cholesterol, 372mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.

    ]]>         Papa Burger https://www.tasteofhome.com/recipes/papa-burger/ Fri, 17 Jan 2025 20:26:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099270

    Ingredients

    • 1 pound ground beef or ground bison
    • 1/3 cup finely chopped onion
    • 1 slice whole wheat or white bread, broken into small pieces
    • 2 tablespoons red wine vinegar
    • 1 tablespoon liquid smoke
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hamburger or steak seasoning
    • 1/4 to 1/2 teaspoon garlic salt
    • 1/4 to 1/2 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 4 onion hamburger buns, split
    • 1/3 cup prepared Thousand Island salad dressing
    • 4 Bibb or Boston lettuce leaves
    • 4 slices American cheese
    • 4 slices red onion
    • 1 large heirloom tomato, sliced
    Text Ingredients

    Directions

    1. Combine first 9 ingredients; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides.
    2. In a large cast-iron or other heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 4-5 minutes per side. Layer bun bottoms with salad dressing, lettuce, burgers, cheese, onion and tomato slices. Replace bun tops.

    Nutrition Facts

    1 burger: 546 calories, 28g fat (10g saturated fat), 77mg cholesterol, 976mg sodium, 39g carbohydrate (10g sugars, 2g fiber), 31g protein.

    ]]>         Southern Peach Upside-Down Cake https://www.tasteofhome.com/recipes/southern-peach-upside-down-cake/ Fri, 17 Jan 2025 20:23:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103602

    Ingredients

    • 2 cups sliced peeled fresh or frozen peaches, thawed
    • 2 tablespoons bourbon, optional
    • 1/4 cup butter
    • 1/2 cup packed brown sugar
    • BATTER:
    • 1/2 cup butter, softened
    • 3/4 cup sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1-1/4 cups all-purpose flour
    • 1-1/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup 2% milk
    Text Ingredients

    Directions

    1. Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes.
    2. Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar.
    3. For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches.
    4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

    Nutrition Facts

    1 slice: 306 calories, 15g fat (9g saturated fat), 56mg cholesterol, 235mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.

    ]]>         Breakfast Tacos https://www.tasteofhome.com/recipes/breakfast-tacos/ Fri, 17 Jan 2025 20:19:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103358

    Ingredients

    • 1/3 cup black beans, rinsed and drained
    • 1/3 cup cubed avocado
    • 1/3 cup pico de gallo
    • 1 tablespoon lime juice
    • 1 cup frozen O'Brien potatoes, thawed
    • 1/2 pound bulk pork sausage
    • 6 large eggs
    • 2 tablespoons 2% milk
    • 1/2 cup shredded Monterey Jack cheese
    • 8 flour tortillas (6 inches), warmed
    • Optional: Sour cream, fresh chopped cilantro and additional pico de gallo
    Text Ingredients

    Directions

    1. Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
    2. Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.

    Nutrition Facts

    1 taco: 291 calories, 16g fat (6g saturated fat), 161mg cholesterol, 494mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 13g protein.

    ]]>         Weeknight Chicken Chop Suey https://www.tasteofhome.com/recipes/weeknight-chicken-chop-suey/ Fri, 17 Jan 2025 20:11:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102921

    Ingredients

    • 4 teaspoons olive oil
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1/2 teaspoon dried tarragon
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon grated lemon zest
    • 1-1/2 cups chopped carrots
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 1 medium tart apple, chopped
    • 1/2 cup chopped onion
    • 1 cup unsweetened pineapple tidbits plus 3 tablespoons pineapple juice
    • 1 cup cold water, divided
    • 3 tablespoons reduced-sodium teriyaki sauce
    • 2 tablespoons cornstarch
    • 3 cups hot cooked brown rice
    Text Ingredients

    Directions

    1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 4 ingredients. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
    2. Combine cornstarch and remaining 1/4 cup water; gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

    Test Kitchen Tips

    Where did chop suey originate?

    While chop suey is a well-known dish, we're not entirely sure where it originated. Whatever the origin, it's a really delicious and quick weeknight meal.

    What can I add to this dish?

    This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale. You could also drizzle on some Sriracha for a spicy kick.

    Nutrition Facts

    1 cup with 1/2 cup rice: 330 calories, 6g fat (1g saturated fat), 42mg cholesterol, 227mg sodium, 50g carbohydrate (14g sugars, 5g fiber), 20g protein.

    ]]>         Homemade Rhubarb Upside-Down Cake https://www.tasteofhome.com/recipes/homemade-rhubarb-upside-down-cake/ Fri, 17 Jan 2025 20:07:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102785

    Ingredients

    • 2/3 cup packed brown sugar
    • 3 tablespoons butter, melted
    • 2-1/4 cups diced fresh or frozen rhubarb
    • 4-1/2 teaspoons sugar
    • BATTER:
    • 6 tablespoons butter, softened
    • 3/4 cup sugar
    • 2 large eggs, separated, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup plus 2 tablespoons all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup 2% milk
    • 1/4 teaspoon cream of tartar
    • Whipped cream or vanilla ice cream, optional
    Text Ingredients

    Directions

    1. Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.
    2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
    3. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.
    4. Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.

    Rhubarb

    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Nutrition Facts

    1 piece: 240 calories, 10g fat (6g saturated fat), 59mg cholesterol, 254mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 3g protein.

    ]]>         Lemon Chicken and Rice https://www.tasteofhome.com/recipes/lemon-chicken-and-rice/ Fri, 17 Jan 2025 19:58:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102254

    Ingredients

    • 2 tablespoons butter
    • 1 pound boneless skinless chicken breasts, cut into strips
    • 1 medium onion, chopped
    • 1 large carrot, thinly sliced
    • 2 garlic cloves, minced
    • 1 tablespoon cornstarch
    • 1 can (14-1/2 ounces) chicken broth
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 1 cup frozen peas
    • 1-1/2 cups uncooked instant rice
    Text Ingredients

    Directions

    1. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
    2. In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
    3. Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
    Health Tip: Skip the salt and save 300 milligrams of sodium per serving. Use reduced-sodium broth and save about 150 milligrams more.

    Nutrition Facts

    1 serving: 370 calories, 9g fat (4g saturated fat), 80mg cholesterol, 746mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

    ]]>         Spiced Pineapple Upside-Down Cake https://www.tasteofhome.com/recipes/spiced-pineapple-upside-down-cake/ Fri, 17 Jan 2025 19:53:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101896

    Ingredients

    • 1-1/3 cups butter, softened, divided
    • 1 cup packed brown sugar
    • 1 can (20 ounces) pineapple slices, drained
    • 10 to 12 maraschino cherries
    • 1/2 cup chopped pecans
    • 1-1/2 cups sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 cup buttermilk
    Text Ingredients

    Directions

    1. In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
    2. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
    3. Carefully pour over pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

    Nutrition Facts

    1 piece: 509 calories, 25g fat (13g saturated fat), 91mg cholesterol, 467mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 5g protein.

    ]]>         Dilly Turkey Melt https://www.tasteofhome.com/recipes/dilly-turkey-melt/ Fri, 17 Jan 2025 19:52:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101892

    Ingredients

    • 2 medium onions, sliced
    • 4 tablespoons butter, divided
    • 4 tablespoons barbecue sauce
    • 8 slices sourdough bread
    • 8 slices Monterey Jack cheese
    • 8 slices Canadian bacon
    • 8 thin slices cooked turkey
    • Dill pickle slices
    Text Ingredients

    Directions

    1. In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread.
    2. In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

    Nutrition Facts

    1 sandwich: 628 calories, 34g fat (19g saturated fat), 137mg cholesterol, 1359mg sodium, 42g carbohydrate (11g sugars, 2g fiber), 39g protein.

    ]]>         Apple Tart https://www.tasteofhome.com/recipes/apple-tart/ Fri, 17 Jan 2025 19:52:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101870

    Ingredients

    • 1 cup sugar, divided
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 6 medium tart apples, peeled and thinly sliced
    • 1 tablespoon butter
    • Dough for single-crust pie
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat.
    2. In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.
    3. Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

    Dough for single-crust pie (9 in.)

    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 284 calories, 9g fat (4g saturated fat), 9mg cholesterol, 115mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 1g protein.

    ]]>         Grilled Cranberry Pear Crumble https://www.tasteofhome.com/recipes/grilled-cranberry-pear-crumble/ Fri, 17 Jan 2025 19:50:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101712

    Ingredients

    • 3 medium ripe pears, sliced
    • 1/2 cup dried cranberries
    • 1/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon butter
    • TOPPING:
    • 2 tablespoons butter, melted
    • 1/4 teaspoon ground cinnamon
    • 1 cup granola without raisins
    Text Ingredients

    Directions

    1. Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally.
    2. For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.

    Nutrition Facts

    1 serving: 258 calories, 9g fat (4g saturated fat), 15mg cholesterol, 54mg sodium, 47g carbohydrate (29g sugars, 7g fiber), 4g protein.

    ]]>         Peach Praline Upside-Down Cake https://www.tasteofhome.com/recipes/peach-praline-upside-down-cake/ Fri, 17 Jan 2025 19:41:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101219

    Ingredients

    • 4 large eggs, separated
    • 1/4 cup butter, cubed
    • 2/3 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 3 medium peaches, peeled and sliced (2 cups)
    • 1/2 cup chopped pecans
    • 1 cup cake flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup sugar
    • 1/4 cup 2% milk
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • Whipped cream and toasted pecan halves, optional
    Text Ingredients

    Directions

    1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
    2. In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans.
    3. In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture.
    4. With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes.
    5. Cool 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream and pecan halves if desired.

    Nutrition Facts

    1 slice: 417 calories, 16g fat (7g saturated fat), 117mg cholesterol, 247mg sodium, 64g carbohydrate (48g sugars, 2g fiber), 6g protein.

    ]]>