Cast Iron Skillet Cookie

Courtesy of Sallys Baking Addictionimg_20151205_201650.jpg

All I can say is yum. My husband and I had a sweet tooth a couple of weeks ago,  and I was really wanting cookies-enter the cast iron skillet skillet cookie.


  • 1 cup,  unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs,  room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup M&Ms baking bits


  1. Preheat oven to 325°.
  2. Lightly grease skillet.
  3. In a large bowl, using a hand-held or stand mixer, beat the butter for 1 minute until smooth and creamy.
  4. Add the granulated sugar and brown sugar and beat on medium-high speed until light and fluffy.
  5. Beat in eggs and vanilla on high, scraping down the sides and bottom of the bowl, as needed.
  6. In a second bowl, whisk the flour,  cornstarch, baking soda, and salt together until combined.
  7. On slow speed, slowly dry ingredients into the wet ingredients until combined. The cookie dough will be thick.
  8. Add chocolate chips and M&Ms, mix on low until combined.
  9. Using a spatula or wooden spoon,  spread the cookie dough evenly into the prepared skillet.
  10. Bake for 30 – 35 minutes or until puffed, browned on the sides,  and lightly browned on top.
  11. Allow cookie to slightly cool in pan set on a wire rack.

Banana Split Trifle

Slightly adapted from


Holy bananas, batman! This trifle is perfect for a dazzling dessert, that’s sure to please even the pickiest of palates.

The strawberries and blueberries are refreshing,  while the banana pudding lends the velvety goodness to make this a deliciously, wonderful dessert experience.


  • 10 oz angel food cake, cut into 1″ pieces
  • 2 pints blueberries, rinsed
  • 2 pints strawberries, rinsed and sliced


  • 6 Tbsp fat-free sweetened condensed milk
  • 11/2 cups cold water
  • 1 (4oz) banana-flavored instant pudding
  • 12 oz frozen whipped topping, thawed


  1. In a large bowl, whisk together the sweetened condensed milk and water.  Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.  Fold in the whipped topping. 
  2. Arrange half of the cake in the bottom of a trifle dish (or any large bowl).
  3. Evenly sprinkle a layer of blueberries over the cake.
  4. Spread half of the cream mixture over the blueberries and gently spread.
  5. Top with a layer of strawberries.
  6. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and then the remaining cream.
  7. Finish with the remaining strawberries and blueberries. Arrange in a pattern,  as desired.
  8. Refrigerate for 1 hour before serving.

decadent creamy chicken alfredo lasagna

Decadent Creamy Chicken Alfredo Lasagna


Prep time: 35 minutes

Bake time: 55 minutes

Servings: 8


  • 9 dried whole grain lasagna noodles
  • 2 (10 oz.) jars of your favorite alfredo sauce
  • 3 Tbsp lemon juice
  • 1/2 tsp cracked black pepper
  • 3 cups chopped,  cooked chicken breast
  • 1 (10 oz. ) pkg frozen chopped spinach, thawed and drained
  • 1 jar of roasted red sweet peppers,  drained and chopped
  • 1 cup Italian blend cheese, shredded


  1. Preheat oven to 325°.
  2. Cook noodles according to package.  Drain, and rinse with cold water.
  3. Meanwhile,  in a large bowl, combine both jars of Alfredo sauce, lemon juice, and black pepper. Stir in chicken,  spinach,  and red peppers.
  4. Lightly coat a 13 x 9 casserole dish with non-stick cooking spray.
  5. Arrange 3 cooked noodles in bottom of dish.  Top with 1/3 chicken mixture. Repeat layers twice. Cover with foil and bake for 45 minutes.
  6. Uncover,  sprinkle with shredded cheese.  Bake, uncovered for 10 minutes.
  7. Let stand 10 minutes before serving.