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This post is a bit embarrassing for me to write. . Even though I haven’t lived there for 5 years, I am still a southern gal at heart. If you heard me speak, there would be no mistake. Believe me – people know! Most of you know cooking is relatively a new concept for me. Out of all the pans, dishes, gadgets, spoons, etc. in my kitchen, one thing has been missing.
This baby came home with me yesterday. Now, after G and I were first married, I had one. One that I didn’t know how to clean or store properly. Eventually, it got all rusty and yucky. Needless to say, I no longer have it. There are many types of cast iron cookware, but I think this skillet is the most versatile. Here are a few do’s and don’ts regarding cast iron.
Don’t:
Soak in water – It will rust.
Put in the dishwasher – Again, it will rust.
Boil water in the skillet/cookware – You guessed correctly, it will rust.
Do:
To remove burned-on food, scrub with coarse salt, and/or a nonmetal brush.
Every now and then, you can clean with mild dish soap.
Make sure to dry the skillet completely!
To prevent rust, dry the skillet and lightly coat the cooking surface with cooking oil.
Use a good pot holder or thick towel when touching the skillet. It gets very hot!
As you have read, I am not an expert on cast iron skillets. Just passing a few tips forward to you.
**Even though I love watching him cook, Emeril has no idea I bought this skillet. There are many companies out there that produce cast iron cookware. I am sure they all produce equally good food.***
Have a great weekend!
Jen
While growing up, I remember my Aunt Jackie always having a cake sitting on her counter for guests. Out of all the cakes she had, pound cake was my favorite. I have made a few pound cakes over the last couple of years, but none seemed to be THAT pound cake. The one with the crusty top, or bottom, not sure which is which. Ha! So, today, I make the formal announcement that I have found THAT recipe from Southern Living!!! Actually, I tweeted about it last week…
. Anyway, I am happy to share this one with you. Hope you enjoy!
top
(with all the crispy goodness)
bottom
Cream Cheese Pound Cake
Servings: 18-20
Ingredients:
1 1/2 cups butter, softened (3 sticks)
1 8oz. package of cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Directions:
Beat butter and cream cheese at medium speed with stand mixer (or hand mixer) until creamy.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined.
Combine flour and salt in bowl (I do this in case I lose count); gradually add to butter mixture, beating at low speed just until blended after each addition.
Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Source: Southern Living
Happy Monday!
Jen
This has been the week from…well you can fill in the dots 
. I have two Target finds to share with you.
These bars are so delicious! Each box had a coupon for .50 which made them less than $2 per box.
Semi-healthy too 
. Grab a box next time you are at the store – if you love banana bread or cinnamon rolls.
This is a great deal for the gamers in you life. Buy the new Batman game, and get the blue ray movie free. Pretty good deal huh?
Have you found any new snacks or awesome deals lately?
**I was not paid by Target or anyone else for this ad. I just pass deals or favorites to y’all***
Happy Thursday!
Jen
Today I am sharing recipe #2 from last week’s sneak peek – homemade caramel. I found the recipe on Pinterest forever ago, and even included it in a post. Major FAIL!
Recipe Photo
source
My version 
. I had to break it with a mallet.
My friend, Eleanor, shared a tip for homemade caramel with me yesterday 
. I will be back to share my next attempt. Fingers crossed for success.
Have a fantastic Hump Day!
Jen
In the summer of 2010, I came across a pumpkin muffin recipe. I simply HAD to make this recipe. So, I made my grocery list and left for the store. First store – no pumpkin..??? Strange I thought. So..I went to store #2 – no pumpkin. Really??? Ok, so store #3, still no pumpkin. I was not happy. I came home and ask my friend Google why? Pumpkin shortage. Great! I soon found out that cans of pumpkin were selling for $30 per can on EBay. No, I didn’t buy any. However, my Aunt Jackie sent a few cans she had in her pantry – yes, she is really awesome! I made that muffin recipe and gained about two pounds eating those delicious muffins filled with cream cheese icing 
.
Yesterday, the store was out of canned pumpkin and small pie pumpkins. I texted my husband this news from the store yesterday. I know I am crazy, but he still loves me. Pumpkin obsession and all. Last week, I posted a recipe sneak peek. Well, I have one to share with you today. Homemade pumpkin puree to be exact.
Start with 2 small pumpkins. These weigh about 2-3 pounds each.
You can use the larger pumpkins, but sometimes the taste and texture
can be funny. So, in my opinion, the smaller one work best.
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