You know, I’ve started to realize recently that the majority of my recipes are made in one of three things: a dutch oven, the pressure cooker, or my cast iron skillet. I have lots of love for my other kitchen “stuff”, but those three are the major workhouses in the Van Slyke household. It would be interesting to go for a month using only those three and see how far I could get! The dutch oven and the cast iron are so incredibly useful in that you can brown, fry, crisp, saute, whatever on the stovetop and then pop it straight into the oven to finish cooking. Just this past week in my cast iron alone I’ve made this super awesome bacon pimiento cheese skillet bread, sausage and mushroom frittata, one pan chicken fajita pasta, and a big old skillet chocolate chip cookie. All of them perfect and even better, only 1 dish to wash!!
You might have seen the recipe for Pimiento Mac and Cheese pop up last month… well, Price*s Pimiento Cheese asked to collaborate together again on their Back to School campaign, and I was more than happy to join in the fun! We don’t have kiddos yet, but my social media feed has blown up the past week with all the little ones heading back to school for the year so I feel like I have at least an idea of the craziness that might be going on in your household. Yes, the craziness of your kids being at home 24/7 might be over, but now there’s a new level of crazy going on. The morning hustle of breakfast, brushing teeth, packing lunches, signing folders, throwing them onto the bus, then before you know it the bus is rumbling up the street and the afternoon storm begins.
I’ve done my fair share of nannying in my life and the most common question I got as an elementary after school nanny was “What’s for snack??????“I worked for one 3-5th grader for a few years and our snack rotation always started to get a bit stale in, oh, October! This was before the glory of Pinterest, which I know is a fantastic resource to up your snack game these days. But, sometimes you just need a go-to recipe that the kids love, you love (and can serve for dinner too), and isn’t packed with sugar. No one needs an after-school tired kiddo amped up on sugar when bedtime hits.
Price*s has been around since 1950 and is a staple for many in the southern states. Most people end up serving it as a spread on crackers or cut veggies, but why not use it in your everyday recipes?
This skillet bread is the definition of easy after-school snack ideas. You use 1 dish (cast iron skillet) and 1 utensil (wooden spoon or spatula) – hello no dishes!! The bacon gets crisped up first in the skillet and then ALL of the other ingredients get dumped in at once, stirred together, and then it’s popped in the oven to bake. **I heard Kevin quietly weeping off to the side when I mentioned the whole “only 2 dishes situation”.
Give it a try, I promise you’ll love it and the kids will too!
I found my Price*s Pimiento Cheese at Target in the refrigerated cheese section.
**To get a special coupon for Price*s Pimiento Cheese or find it in a store near you, click here!Print
- 2 strips bacon, diced
- 1 3/4 cups flour
- 1/4 cup cornmeal
- 1 cup Price*s Pimiento Cheese
- 1 tablespoon baking powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- Preheat oven to 400 degrees.
- In 10″ oven proof or cast iron skillet, cook bacon over medium high heat until crispy.
- Remove skillet from heat and allow to cool for 5-10 minutes.
- Add all remaining ingredients to the skillet and stir until everything is fully combined.
- Bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle.