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Served straight from the skillet.


cheese crumpets

2 cups bisquick

1 cup cream

3/4 cup grated parmesan

1/2 cup mixed butter and olive oil

Mix bisquick and cream, stir in cheese, and beat lightly. Drop from spoon into melted butter and oil in generous pan and bake in pre-heated oven at 450F for about 12 minutes or until lightly brown and done. Serve hot.


Recipe adapted from M.F.K Fisher



zucchini cheddar saute

3 tablespoons butter

1 onion, diced

1/2 red bell pepper, diced

2 zucchini, diced

1 teaspoon dried basil

4 garlic cloves, minced

salt and freshly ground black pepper

1 cup shredded cheddar cheese

2 tomatoes, chopped

3 tablespoons sliced ripe olives

In a large skillet, heat butter over medium heat. Add onion and basil, cook and stir 4 to 5 minutes or until onion is tender. Add bell pepper, zucchini and garlic, cook and stir over medium-high heat 2 to 3 minutes, or just until zucchini is tender, season with salt and pepper.

Top with cheddar cheese, chopped tomatoes and olives. Cook, covered, on low 1 minute or until cheese is melted.



sour cream cornbread

2/3 cup vegetable oil

1 cup sour cream

2 eggs, lightly beaten

1 onion, finely chopped

1 (16-ounce) can creamed corn

1 1/2 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 cup grated cheddar cheese, or to taste (I used a lot more than this)

Heat oven to 350F and grease a 9-inch round cast-iron skillet.

In a medium bowl, whisk the oil with the sour cream, eggs, onion, 3/4 cup cheese, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.

Scrape batter into prepared skillet, sprinkle top with remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let cool for 20 minutes before serving.


Recipe adapted from Saveur