SharingThyme

All articles by SharingThyme

 

Oh Baby!

I have taken a little time off from the blogging sphere. Turns out 3 is….well, more than two! We have welcomed our sweet baby Theodore into the world. Thus, any spare time I have had lately is used for sleep, bathing, reading stories to older brothers, or mainly holding and staring at our sweet new addition. To me, there is no better experience in the world than having a baby…it is just pure magic. Beats European vacations, dining in fancy restaurants, days at the beach or being poolside any day. The sweet snuggles, the smell, the family bonding…it is just
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Chipotle Bacon Cheese Ball

This is a great dip to add to your holiday list….and perfect for neighbor gifts. Happy Holidays! Chipotle Bacon Cheese Ball Chipotle Pimento Cheese Dip (recipe from sharingthyme) 2 blocks cream cheese choopped bacon, or bacon bits   Method: 1. Place pimento cheese dip into a mixer with a paddle attachment and add softened cream cheese. Mix until well mixed. 2. Split mixture into two. Wrap in plastic wrap and try to form into balls as best you can. This will be easier later as you roll in the bacon. Place plastic wrapped balls in refrigerator to cool for about
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Salty Chocolate Caramels

I love making candy, especially at Christmas time…This recipe is based off of my other plain caramel recipe Salty Chewy Caramels , click on the link for the recipe if you are looking for a more original caramel. The recipe is made with sweetened condensed milk, which I think makes the caramels stay chewier for longer. I originally made this recipe when making caramel apples, and would always save the rest of the caramel in a pan and sprinkle a little salt on top. I ended up loving the recipe so much I now just use it to make straight caramels
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Chewy Gingersnap Crinkles

I love this recipe. Granted, you already know my love for all things spice…so it is nothing new to hear that I love gingersnaps. But, these are amazing, the smell, the taste, the sugar splits on the top. I love how we associate memories to our five senses…smell and taste are strong ones. When I think of this recipe…which I worked on  years and years ago I think of two memories…the night that I felt as if I had perfected the perfect combination, and one more time. It was about 10 years ago, and I told my sister I would
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Silky Smooth Pumpkin Pie

I am in love with this pumpkin pie recipe. It is no more difficult to make than a basic pumpkin pie, but yields such a smooth finish and holds up brilliantly to slicing. When it comes to pies, I am a rustic-homemade type of gal. I love the look of a homemade non-perfect crust and the whip cream just piled high in the middle. There are times for piping and fancy things, but for the holidays I like my pies to look, taste and be homemade. Once you try this pie you will only want homemade as well, and once
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Pumpkin Spice Syrup

I love pumpkin, especially this time of year…let’s be honest, who doesn’t? If you don’t…I don’t want to hear about it, and millions of others don’t either. I am just going to pretend it tastes like soap to you and to the rest of the world  it is a delicious marker that fall is finally here. This little syrup is such a great addition to several morning breakfasts treats. We make it and eat it with french toast, pancakes and waffles. You can also add it to cobblers and ice-cream if you are looking for a dessert. If you want
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Homemade Ricotta

1.  Bring milk, cream and salt to a boil in a large sauce pan. Remove form heat and add lemon juice. 2. Stir softly until the mixture starts to curdle then let stand with out moving for 5 minutes. 3. Pour mixture into a strainer  set over another bowl lined with 2 layers of cheese cloth. Hang on sink or hold above to let additional liquid drip out for about 30 minutes. The longer you strain the thicker your cheese with be. Refrigerate for at least 30 minutes, and up to overnight. Cheese lasts for about 5 days in the
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Pumpkin Spice Bars

Since I was about 8 years old I have always been a connoisseur, if you will, of all things spice. Mainly gingerbread, and pumpkin. I just love them. I have been in search for the “perfect” recipes for years and am always tweaking and coming up with new ones. This recipe I developed by combining gingerbread with pumpkin. It. is. delicious. I have an amazing recipe for pumpkin cookies found here. They are so moist, spicy and delicious. But, for a bar I needed a little bit more structure….somewhere in the middle of cake and soft cookie.  These have quickly become
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Cream Cheese Frosting

  Cream Cheese Frosting 1 8 oz cream cheese, room temp 1 stick of unsalted butter 3 1/2 – 4 cups powder sugar 2 tsp vanilla, or vanilla bean paste   Method: 1. Beat cream cheese and butter together on high until well mixed, about 3 minutes. Slowly, very slowly, add the powder sugar. Then begin to beat on high until light and fluffy. If you over sugar your icing, simply add in a few tablespoons of milk, cream etc. Pour in vanilla.  Use, and store the rest in the fridge.

 

Oreo Butter Bars

1. In a microwave safe bowl, melt the 6 tbsp butter and set aside. In a food processor place oreos and pulse until finely ground. While still pulsing, slowly add the melted 6 tbsp of butter in a thin stream. 2. In an 8×8 pan pour the butter/oreo mixture into the pan and press gently with fingers to flatten out the cookie crust. Place in the fridge for 15 minutes. 3. In another microwave safe bowl place the peanut butter, white chocolate chips, and 2 tbsp butter. Place in microwave and heat for 45 seconds. Stir well to combine. If
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Honey Vanilla Granola

I just love granola, and lately have been craving it. This is such a quick version that ends up being so yummy with the sweetness of brown sugar, honey and vanilla. It is pure simplicity, and sometimes that is just what you need. I love to eat it with yogurt, milk, sometimes both, and love to top it with fresh berries, jam or fruit. Enjoy this easy homemade granola recipe, you will be making more as soon as you run out! 1. Preheat oven to 325 degrees. In a large bowl whisk together egg whites, honey, oil, sugar, salt and
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Salty Buttered Popcorn + Dark Chocolate Chunk cookies

1. Place rack in middle of oven and preheated to 325 degrees convection. Whisk flour, and baking soda in a bowl. 2. Melt butter, and let cool for 5 minutes. 3. Cook popcorn kernels your preferred method and immediately butter and salt the popcorn after it is cooked. Set aside. You want about 6-8 cups cooked popcorn. 4.Measure out sugars in mixing bowl. 5. Beat melted butter and sugars in a mixer until light in color, about 3 minutes. 6. Add the eggs, and white one at at time. Scrape edges and add the vanilla. Slowly add the flour mixture
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Hibiscus Tequila Cooler

I came up with this recipe for a shoot in Territory Magazine. A fabulous new magazine that will launch soon here in Oklahoma City. It will come out quarterly and be the most darling little book people can get their hands on. I am so excited for my city to have such innovated people always striving to make the city, their city even better each day. Check it out here, it is going to be awesome. So, about the recipe. It is made with Strong Tonic‘s Hibiscus syrup, which is amazing. If you aren’t using hibiscus…start. Its all the rage
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Cilantro Lime Chickpea Salad

1. Rinse your garbanzo beans and kidney beans and place in large bowl. Set aside. 2. In a food processor place roughly chopped onions. Pulse about 3-4 times until uniform in size. Add the spinach and then pulse a few more times until blended, but still chunky. Add this mixture to the beans. Toss to combine. 3. In the same food processor, no need to rinse, place lime juice, honey, garlic,  cilantro, dijon mustard, cumin, pepper, salt, and olive oil. Blend until well blended. Add to the bean mixture and toss well to coat with dressing. 4. Serve alone as
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Roasted Tomato & Hatch Chile Salsa

1. Heat oven to 450 degrees. On a large sheet tray place 12 tomatoes, garlic halves, chiles, and onions. Lightly drizzle veggies with olive oil and shake pan to toss well. Place in oven. 2. Cook for about 30 minutes, or until charred. The peppers will be done first. Remove them and place into plastic bags and zip shut. Return the tomatoes back to the oven until roasted and lightly browned. 3. Remove onions in a food processor and pulse to blend, leaving the onions slightly chunky, remove onions and place in a large bowl. Add tomatoes, and garlic in
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Maple Bourbon Bacon Jam

Maple Bourbon Bacon Jam. Maybe I should just end the commentary right there. Bacon by itself is usually enough, right? What else could it possibly need? How about… a little maple syrup….straight from Vermont. We just had the opportunity to take a lovely family vacation to one of my favorite spots in the country. Vermont. I might call it, America’s biggest little secret. It is a hidden gem. We used to live in Boston  and would take road trips up that way…and dream about how we wanted to spend every summer for the rest of our lives in Vermont. Its
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Summer Peach Ice-cream

This ice cream will always remind me of my grandfather, Po-Po. He was a brilliant engineer and craftsman. He could work any kind of machine, and then beautifully hand paint a piece of furniture that would last for generations, and grow tomatoes with the best of them. He was very talented and regimented. Every summer he would get out his ice cream maker, the big barrel type. We would “help” get all of the necessities in order, ice, salt, ingredients….spoons for tasting. The peaches were always amazing, I remember, and know I know why. They lived in the heart of
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Melon Sangria

Sangria is such a beautiful cocktail. It is playful and fun with all the colorful edible fruit inside. I remember my very first taste of sangria occurred at the dreamy Hotel San Jose in Austin. I must have been barely 21, still in college and. it. was. magical Out on the patio with good friends. That is what sangria will always remind me of….good times outside with friends. It doesn’t matter if it is red, white, hot or cold. I knew right then and there that it would need to be in my repertoire, and it has been ever since. I
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Frozen Mojitos

This recipe is inspired by my oldest sister, Abbey. She loves mint and has a pool therefore making her a mojito expert She has made them for several years, and about a 100 different ways…frozen, iced, no ice, mint in the ice. You get the picture. She was telling me the other day that she was taking my margarita recipe and turning it into mojitos….only Abbey! I love it. So I did some r&d in the kitchen and this is what I have come up with for a delicious summer frozen mojito recipe! Enjoy…you will LOVE these green beauties. Just
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Cantaloupe + Goat Cheese Summer Salad

This salad screams summer to me…I just love it. I first had a combination similar to this at a farm to table dinner a few years ago. I think I tried to re-create it the next day. That summer I had tons of cantaloupes and arugula growing in my garden and it was our go-to summer salad. Years later, I still love the fresh sweet and spicy combination. Try this salad this summer & I am sure you will love it as well. 1. Cut a thin slice off of the top and bottom of the cantaloupe. This will help
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Tomatillo Salsa

My dear friend Juliana gave me this recipe years ago & it has been a staple in our home ever since. Since then we have had children and she is now known asSeñora Gile to our family. She comes over for spanish lessons & my boys adore her. That is how you know this recipe is amazing….she is Mexican, authentic. This recipe is the real deal. You will love it as everyone who tries it does! Enjoy! Tomatillo Salsa: 8 Large Tomatillos 2 cloves garlic 1 jalapeno (more or less depending on spicy level) 1 lime 1/3 cup cilantro 1
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Strawberry Jalapeño Margaritas

Strawberry Jalapeño Margaritas 4 oz Strawberry Jalapeño Lime Juicee 1/2 oz Cointreau 3 oz silver tequila   Sugar + Salty Rim 1 tbsp salt 1 tbsp  sugar   Dip your glass in a bit of the lime juice, or run a cut lime around the edge of your glass and then gently plunge into the salt and sugar mixture in a shallow dish wide enough for your glasses of choice.   Directions: 1. Salt rims with lime and sugar salty mixture. 2. Place all ingredients in cocktail shaker with ice. Shake until the container is cold through to your hands. Pour into
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Strawberry Jalapeño Lime Juicee

Strawberry Jalapeño Lime Juicee 4 16 oz cases strawberries 3 limes 1/2  jalapeño Directions: 1. In a juicer place washed strawberries. Juice. Add the jalapeño to the juicer. taste first to see how hot it is. You may need to add more or you may need to add less. All jalapeños not created equal. By hand add the lime juice, or fully remove skin with knife and add to juicer. 2. Pour into jars with lids and drink within 3 days.   Excellent as Strawberry Jalapeño Margaritas.    

 

Grapefruit Margarita

This margarita is very cool and refreshing. Even if you do not like grapefruit, don’t let it fool you…you will enjoy this one. And you can’t beat that beautiful ballet slipper pink color that spills out into your glass. Enjoy! Grapefruit Margarita 3 oz ruby red grapefruit 1/2 oz lime juice 1/2 oz vanilla simple syrup 1/2 cointreau 3.5 oz tequila   Sugar + Salty Rim 1 tbsp salt 1 tbsp brown sugar   Dip your glass in a bit of the blood orange juice and then gently plunge into the salt and sugar mixture in a shallow dish wide
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Honey Kiwi Strawberry Paletas

1. Place your yogurt into a ziplock bag. Cut the the corner of the bag about a half inch. Pipe about a tablespoon of yogurt into the bottoms of each popsicle mold.  2. Drop a couple slices of strawberry into the bottoms, on top of the yogurt. (This should be about 1/2 strawberry per mold) 3. Pipe the rest of the yogurt on top of the strawberries, being careful to not get too much on the sides of the molds. Making sure you leave room at the top for the kiwis. (all depends on the size of your molds) 4.
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Green Juicee

This is my moms recipe. She is the master juicer. She is always juicing something and it tastes amazing…every…time. I guess that is how it goes when you are a master She feeds my little brothers chickens all of the leftover pulp from her juicing escapades. The eggs those chickens produce are delicious, it must be because they are getting plenty of kale! So, this juice. It is so simple and easy to make, and remember the ingredients at the store. It is also a perfect base to throw in a few more things if desired. Try this one out,
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Topdressing with succulents

Lets talk pots…front porch pots to be specific. I have lived in my house for about 4 years now & I feel like it has been the battle of the plants in those big pots. One side gets quite a bit more sun & so I’m usually left with one healthy plant and one crispy brown one. A couple years ago I went for it and bought two fake spiral-y trees and just put real ivy and flowers as a topdressing below. That was much better than one crispy plant and one green one, but still one side was getting
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B&B Syrup

When I lived in Boston my grandmother gave me several magazine clippings and copies of recipe cards. I loved the idea of passing down recipes from generation and making a beautiful book for all to enjoy.  I was working on our family cookbook with all of our favorite recipes…and let me tell you, it ended up being quite a job! But, I ended up trying out several new ones in the process and this was one, torn from an old magazine….a buttermilk syrup with baking soda. My grandmother said it was lovely and she liked to eat it on ice-cream
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Sourdough English Muffins

This is my all time favorite english muffin recipe. I grew up eating these toasted with a pad of butter and some delicious jam. They will forever remind me of my sweet Dad eating them in the mornings. They are such a simple breakfast, but what I love about them is that they really showcase the butter, the jam, the eggs, the sauce. Whatever it is you are putting on them. It is as if they need to receive no credit, but really they are what is holding the whole dish together. This recipe is from King Arthur…it needs no
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Egg-Succulent Garden

This is a great way to use an egg carton & old egg shells and make a baby succulent garden. Succulents are easy to propagate as they grow roots quickly. Just cut off a small top off of your succulent and stick it in half an egg shell filled with potting soil. Moisten the soil with a couple tablespoons full of water and stick you freshly cut succulent in! You can also just stick a leaf of a succulent in and it will also grow roots and create a whole new plant. Once they outgrow their shell just place it
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Blackberry Lime Scones

1. Heat oven to 400 degrees. In a small bowl whisk together the milk and eggs. Set aside. 2. In a larger bowl measure out flour, baking powder, sugar, salt, and lime zest. Stir to combine. 3. Cut cold butter into small cubes, and toss into the flour mixture. With a pastry blender, or two knives, cut in the butter until pea size. 4. Next, add the blackberries, and stir until well coated. Add the milk/egg mixture and gently fold in with a spoon. Sprinkle mixture with about 1/4 cup flour and scrape out onto countertop. Knead for about 30
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Blackberry Basil Crush

Blackberry Basil Crush 10 big blackberries 4 leaves basil, torn + more for garnish 4 oz vodka 1 oz lemon juice 2 tbsp agave nectar, or honey BIG splash of sparkling water   Directions: 1. Prepare two 10 oz glasses. Sugar the rims with lemon juice and sugar. Fill with ice. 2. In a cocktail shaker add blackberries, and torn basil. With the back of a spoon crush the blackberries. Add vodka, lemon juice, and agave nectar. Fill with crushed ice and shake vigorously. 3. Fill iced glass 1/3 with sparkling water,  and top with blackberry basil cocktail. Garnish with
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4,5,6,7 & 8 {minute eggs}

Happy Easter! I have wanted to do this easy little experiment and thought Easter is just the time. I’m a big fan of soft boiled eggs. One of my very favorite things to prepare for breakfast & I love to serve them up for brunch in their cute little cups. I feel like I am eating some delectable delicacy every time I make them. They are so simple, but always come out just a tad bit different each time. I decided to put it to the test. The minute and the egg.  I’ve come to the conclusion that I am
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Brown Sugar Crusted Pulled Pork

Brown. Sugar. That is really all you need to know here people. This recipe, our favorite go-to pulled pork recipe, has such a great balance of sweet and spicy. The sauce that you are left with at the end is so velvety delicious you will be dreaming pulled pork. Enjoy our family’s favorite pulled pork, and try it on just about everything! Enjoy! 1. Preheat oven to 300 degrees. In a heavy pot over medium high heat pour your oil. After heated, place your pork in the pot and brown on all sides. Remove from heat when finished and let
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Salted Caramel Oatmeal Pizookies

This recipe is inspired by my dear friends at Cuppies and Joe. It is a darling cup cake shop here in Oklahoma City. We live close by and get to stop in for cupcakes and coffee often. They make a delectable salted caramel oatmeal cookie, and they are just to die for. They are closed Mondays, and I needed a back up I could enjoy at home…especially on Mondays This is what I have come up with. It is so yummy and a great twist on the classic oatmeal cookie. Cook these in a skillet for pizookie, (pizza cookie) or scoop
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Spicy Avocado Margaritas

This is a delicious take on the classic frozen margarita. I have a trip to Austin approaching early this summer for what will be a spectacular wedding, I am sure of, and it has gotten my Mexican food juices flowing. I have been researching new fun and exciting restaurants to try out and places to stay and shop…it is amazing how many new places can pop up in just a few years. All of the information has got me drooling. Anything with lime, and I am a fan. Austin is definitely one of my favorite places to enjoy Mexican Food….
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Maggie’s Brown Sugar Bacon

My dad taught me how to make this bacon. It is a game changer for sure. His restaurant has always served “honey pepper bacon” They put it on sandwiches and burgers. To this day my husband cannot order anything that does not have it on it. It’s pretty amazing. I have so many friends that will ask, “how do I make Maggie’s bacon?” It is so easy I usually just tell them….but people always forget and end up texting and calling for more details. Here is how I make it at home….my version of the famous “honey pepper bacon”. Maggie’s
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Cultured Butter {+ a buttermilk bonus}

1. In a large bowl combine the cream with the buttermilk. Cover with plastic wrap and let sit at room temperature for 24 hours. 2. Scrape the thickened cream into a mixer. Cover with plastic wrap and stick in the refrigerator for 45 minutes. Using the pouring shield, if you have one, and beat the cream on high until the butter solids separate and start to form a ball. Place a towel over your mixer…this will splatter a lot. 3. Put a fine strainer above a bowl and drain the butter ball mixture into the strainer. Bonus! Save the delicious
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Pearl Barley Porridge + Chicken & The Egg

1. In a large pot heat butter and olive oil over medium heat. Slice onion into thin strips. Sauté for about 3 minutes and then add the mushrooms. Cook for another 3-5 minutes. Add about half of the salt and red pepper flakes. Slice the garlic into thing chips and toss in at the end for another 3 minutes. 2. Add the pearl barley to the onion mushroom mixture and stir to combine. Stir in the apple juice, stock, thyme, vinegar, and soy sauce. Turn up the heat and bring to a boil, then turn down to a simmer. Place
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Monkey Bread

I grew up eating Monkey Bread. I can still remember the slumber party where I first discovered it. It was with a bunch of soccer friends at Mary Katherine’s house. I thought it was the most delicious and clever breakfast I had ever had. I rememeber asking her dad, Mike, how he made it. I then relayed the info to my mom, and we soon picked up the ingredients and made it at our house. Childhood favorites are so special, and truly never die. Even when we are older we always enjoy eating and sharing them because it takes us
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Sugar Lip’s Brownies

When I was little my mom would always make brownies dusted with powder sugar on top. I loved them. I would choke from inhaling the powder sugar with every bite, but I didn’t care. It was totally worth it. About once a month I have to have a delicious chewy fudgy rich brownie. I don’t know if I am alone on this, but it just hits me like a ton of bricks. Must. Make. Brownies. I have tried a ton of recipes, and I love the box kinds, too. But, when my craving strikes…this is the recipe I have tinkered
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Mother’s Biscuits

A good friend of mine, Caroline, brought these biscuits to me after I had my second baby. They were so heavenly I soon could not think about anything else. A home cooked meal is priceless at that time of such excitement and exhaustion in your life. These were simply amazing, and were not even the best part of the meal if that tells you anything of how wonderful of a cook and hostess sweet Caroline is. I texted her for the recipe, I am sure telling her it was a matter of life and death and she sent it right
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Coconut Blood Orange Petals

This cocktail is perfect in the spring when the sun just starts to shine through the coldness of winter. It creamy coconut and citrus will remind anyone of the beach. As summer approaches I like to add a splash of sparkling water or even coconut la croix to make it even more refreshing.   Coconut Blood Orange Petals 8 oz vodka 5  oz coconut milk 8 oz blood orange juice 2-3 oz vanilla simple syrup (recipe below) Fresh blood orange slices sugar for the rims.   Directions:  1. Combine all ingredients, besides slices, and sugar in a pitcher and stir. Dip
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Black & Blue Jammie

One of my favorite homemade jams to make is “black & blue” made with lots of blackberries and blueberries. I wanted to create a cocktail with this same flavor combination. In this cocktail I used a homemade plain blackberry jam and added the blueberries in the form of a playful stir stick. You certainly do not need to make homemade jam to make and enjoy this wonderful cocktail. Pick up a good blackberry jam at the store (blackberry is much easier to find than blueberry!) And you will have more than just a breakfast spread but a delicious base  for
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Blackberry Buttermilk Syrup

Growing up blackberry syrup was as much of a staple at our house as Aunt Jemima.  We would have other flavors occasionally, but blackberry was always an option. I don’t think I fully appreciated it until I was older, and I would crave blueberry, strawberry, and blackberry syrups. We would eat in on pancakes, waffles, and french toast. My Mom and Dad taught us how to make these 3 breakfast staples at an early age and it was always the first thing we would talk about on summer mornings…especially after slumber parties. “What do you want for breakfast, pancakes, waffles,
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Sourdough Starter Pancakes

1. In a bowl stir together starter, flour, baking powder, salt and sugar.  2. Add warm milk slowly and stir until starter is well mixed with the other ingredients. Whisk in egg. 3. Add melted, but not hot butter in a slow dizzle to the batter while stirring. Let sit for a couple minutes. Transfer to a pourable container, or pitcher. 4. Pour onto hot griddle, lightly greased. Flip when bubbly on top. Enjoy! Sourdough Starter Pancakes 1 c sourdough starter 1 c flour 2 tsp baking powder 1/4 tsp salt 2 tbsp sugar 3/4 c milk, warm 1 egg
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Blood Orange Perfect Margarita

Its blood orange season! I get so excited for these beautiful babes every year. They are so festive, and I find myself getting excited every time I cut into one to find that rich crimson center. Here is one of my favorite ways to indulge in the scrumptious fruit! Margaritas, of course! 1. Measure out your ingredients. 2. Salt & Sugar the rim of your glass. 3. Put all ingredients in a cocktail shaker. Top with crushed ice. Shake until the shaker is chilled on the outside. Pour into glasses rimmed with salt & brown sugar. Garnish with a slice
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Vanilla Bean Simple Syrup

Vanilla Simple Syrup 1 cup sugar 1 cup water Bring to a rolling boil and simmer for 7 minutes. Add vanilla at the end off the heat. Cool, and store in refrigerator. 2 tsp vanilla bean paste, or 1 vanilla bean scraped

 

Skillet S’mores

1. In an 8″ cast iron pan add sweetened condensed milk. Warm gently on stove. Turn heat to lowest setting, and add chocolate chips. 2. Stir until melted. If starts to get too hot and chocolate is scorching simply remove pan from heat and continue to stir. 3. Add the marshmallow cream to the cast iron pan in dollops. Stir gently to create a marbled effect.  Skillet S’mores 1 can sweetened condensed milk 1 bag milk chocolate chips 4 oz marshmallow creme (about 1/2 a container) graham crackers, for dipping   Directions: 1. In an 8″ cast iron pan add
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Chipotle Pimento Cheese

My mom always had a jar of pimento cheese in the fridge growing up. I loved it, and then forgot about it for about 10 years. I thought it was a childhood thing like bologna, or squirtable cheese….something you would never, ever go back to. Until I saw it popping up in some restaurants as appetizers on the west coast. I ordered. I tried. I loved. Again. One of my favorite things to do is try to recreate favorite restaurant dishes at home. This is one of those yummy creations. Enjoy with chips, veggies, or spread on a sandwich, or
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