150 Cast Iron Recipes For Winter
Updated: Jan. 15, 2019Winter is the time for treasured, vintage cast-iron skillets to shine.
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Apple Cider Chicken 'n' Dumplings
I came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision. —Margaret Sumner-Wichmann, Questa, New MexicoNeed a cast-iron skillet? Check out our top pick.
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Butternut Squash Rolls
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri 3 / 150
Farmhouse Pork and Apple Pie
I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington 4 / 150
Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor 5 / 150
Fried Sweet Potato Pies
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! —Marilyn Moseley, Toccoa, Georgia 6 / 150
Crusted Salmon
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. 7 / 150
Cheesy Garlic Herb Quick Bread
This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin 8 / 150
Skillet Chocolate Chunk Walnut Blondies
Put these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor 9 / 150
Chicken Bulgur Skillet
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas 10 / 150
Skillet Hasselback Sweet Potatoes
Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin 11 / 150
Sweet Potato and Turkey Couscous
After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. —Roxanne Chan, Albany, California 12 / 150
Smokin'-Philled Chicken Breasts
Combine cream cheese filling, crunchy coating and smoky heat from chipotle peppers in adobo sauce to seriously up your chicken dinner game. —Carolyn Kumpe, El Dorado, California 13 / 150
Cinnamon Apple Pan Betty
I found this recipe soon after I was married decades ago. You'll need just a few ingredients that you probably have on hand. It's super quick to put together and a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania 14 / 150
Skillet Potatoes with Red Pepper and Whole Garlic Cloves
You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario 15 / 150
Mom's Roast Chicken
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor 16 / 150
Cran-Apple Cobbler
My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia 17 / 150
Sweet Potato and Egg Skillet
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California 18 / 150
Italian Sausage Veggie Skillet
We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. —Tina Howells, Salem, Ohio 19 / 150
Apple Cider Doughnut Holes
Their light, tender texture and apple cider flavor make these small bites a big hit! My mom made them every year as soon as the weather turned cool. I carry on the tradition, and the aroma always brings back cherished memories. —Rebecca Baird, Salt Lake City, Utah 20 / 150
Skillet Caramel Apricot Grunt
Here's an old-fashioned pantry dessert made with items you can easily keep on hand. Mix up a second batch of the dry ingredients for the dumplings to save a few minutes the next time you prepare it. —Shannon Roum, Cudahy, Wisconsin 21 / 150
Roast Beef Caribbean Style
This recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD 22 / 150
Chard with Bacon-Citrus Sauce
Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan 23 / 150
Mini Nutella Doughnuts
You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York 24 / 150
French Onion Casserole
Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.—Margaret McClatchey, Loveland, Colorado 25 / 150
Country Corncakes
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York 26 / 150
Grandma Pruit's Vinegar Pie
This historic pie has been in our family for many generations and is always at all of the family get-togethers.—Suzette Pruit, Houston, Texas 27 / 150
Skillet Lasagna
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania 28 / 150
Pork Chops with Gravy
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.—Betty Slivon, Sun City, Arizona 29 / 150
Upside-Down Apple Cake with Butterscotch Topping
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia 30 / 150
Chili Skillet
Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio 31 / 150
Skillet Chocolate Dumplings
Why bake when you can make an entire dessert on the stovetop? These dumplings are often requested by my family for special events like birthdays.—Becky Magee, Chandler, Arizona 32 / 150
Kaiserschmarren
The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia 33 / 150
Cheddar Chicken Potpie
Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina 34 / 150
Country Potato Pancakes
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin 35 / 150
Southern Hoppin' John
This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina 36 / 150
Tillie's Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan 37 / 150
Milk Cake
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia 38 / 150
Apples 'n' Cream Pancake
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio 39 / 150
Country Ham and Potatoes
Browned potatoes are a simple but perfect side for country ham. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner’s done. —Helen Bridges, Washington, Virginia 40 / 150
Meat 'n' Pepper Cornbread
It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho 41 / 150
Upside-Down Meat Pie
This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by—it mixes up in a jiffy, yet it's substantial and satisfying. —Cora Dowling, Toledo, Ohio 42 / 150
Barbecued Meatballs
Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin 43 / 150
Meatball Chili with Dumplings
My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana 44 / 150
Fudge Brownie Pie
Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana 45 / 150
German Apple Pancake
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington 46 / 150
Skier's Skillet
With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss! 47 / 150
Apple-Pear Puff Pancake
Whenever I serve this fruity pancake, people think I slaved for hours. They're surprised that such an attractive, scrumptious dish could be so easy. —Carol Williams, St. Joseph, Missouri 48 / 150
Skillet Beef and Macaroni
I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. —Maxine Neuhauser, Arcadia, California 49 / 150
Sheepherder's Breakfast
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon 50 / 150
Honey Walleye
Our state is known as the Land of 10,000 Lakes, so fishing is a favorite hobby here. This recipe is my quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota 51 / 150
Turkey a La King
This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin 52 / 150
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana 53 / 150
Skillet Chicken Stew
It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia 54 / 150
Vegetable Frittata
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California 55 / 150
Farmers Breakfast
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota 56 / 150
Muenster Bread
Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. —Melanie Mero, Ida, Michigan 57 / 150
Herbed Rice Pilaf
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota 58 / 150
Deluxe Cornbread Stuffing
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. 59 / 150
Skillet Herb Bread
We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California 60 / 150
Sausage Dip
This warm sausage dip is a family-favorite snack on cool days. The meat-lovers in your family will especially love this country-style appetizer. —Susie Wingert, Panama, Iowa 61 / 150
Country-Style Scrambled Eggs
I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio 62 / 150
Caraway Seed Rye Bread
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan 63 / 150
Oven Swiss Steak
I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia 64 / 150
Plum Upside-Down Cake
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon 65 / 150
Old-World Puff Pancake
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee 66 / 150
Mom's Fried Apples
Mom often made these fried apples for me while I was growing up. The recipe is very dear to me. —Margie Tappe, Prague, Oklahoma 67 / 150
Almond Streusel Rolls
Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington 68 / 150
Turkey Asparagus Stir-Fry
Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio 69 / 150
Sausage Hash
We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio 70 / 150
Deep-Dish Sausage Pizza
My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. —Michele Madden, Washington Court House, Ohio 71 / 150
Date Pudding Cobbler
There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania 72 / 150
Skillet Rolls
Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly. 73 / 150
Au Gratin Peas and Potatoes
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin 74 / 150
Maple Glazed Pork Chops
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado 75 / 150
Potato Pan Rolls
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming 76 / 150
One-Skillet Pork Chop Supper
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida 77 / 150
Skillet Banana Fritters
This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra special treat, add chocolate syrup!—Sharon Yonts, Scottsboro, Alabama 78 / 150
Chicago-Style Deep-Dish Pizza
My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois 79 / 150
Pasta Pizza
My family often requests this meatless main dish. It's a tempting cross between pizza and spaghetti. —Andrea Quick, Columbus, Ohio. 80 / 150
Chocolate Chip Dutch Baby
I modified a friend's traditional Dutch baby recipe to come up with this version my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin 81 / 150
Canadian Bacon with Apples
When the holidays roll around, I'd rather spend time with family and friends than be stuck in the kitchen. I learned how to make Canadian bacon like this because it's such an easy-to-fix recipe. No one can resist Canadian bacon and apples coated with a brown sugar glaze. —Paula Marchesi, Lenhartsville, Pennsylvania 82 / 150
Sausage and Vegetable Skillet
This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana 83 / 150
Pinwheel Steak Potpie
On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York 84 / 150
Calzone Rolls
Big pizza flavor comes through in these rolls, thanks to the peppers, mushrooms, olives and pepperoni. This recipe makes two pans of rolls, and you can make the dough in a bread machine. —Barb Downie, Peterborough, Ontario 85 / 150
Apricot Kielbasa Slices
These easy-to-fix sausage bites are coated in a thick, zesty sauce with just the right amount of sweetness. — Barbara McCalley, Allison Park, Pennsylvania 86 / 150
Unstuffed Peppers
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania 87 / 150
Homemade Churros
These fried cinnamon-sugar goodies from the Country Woman Test Kitchen are best when fresh and hot. Try them with cups of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters. 88 / 150
Mexican Turkey Skillet
This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it’s delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it’s a snap to clean up for a weeknight supper. 89 / 150
Savory Apple-Chicken Sausage
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado 90 / 150
Country Pear Puff Pancake
This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California 91 / 150
Jamaican-Style Beef Stew
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California 92 / 150
Creamy Mushrooms
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting. 93 / 150
Sausage Johnnycake
Here’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, Alberta 94 / 150
Skillet Mac & Cheese
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas 95 / 150
Gingered Cherry Pear Cobbler
This is warm, sweet and filling—comfort food at its best! Scoop it up hot from the oven and serve it on those crisp, cool autumn days. —Taste of Home Test Kitchen 96 / 150
Pierogi Beef Skillet
Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen 97 / 150
Hash Brown Pork Skillet
For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen 98 / 150
Sausage, Egg and Cheddar Farmer's Breakfast
This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan 99 / 150
Brunch Beignets
Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida 100 / 150
Focaccia Barese
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois 101 / 150
Sweet Onion Bread Skillet
Because there are only a few ingredients in this recipe, you’ll get the best results if you use the finest-quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida 102 / 150
Chapati Breads
My daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. —Joyce McCarthy, Sussex, Wisconsin 103 / 150
Deconstructed Pear Pork Chops
You’ll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin 104 / 150
Classic Ratatouille
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin 105 / 150
Queso Fundido
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington 106 / 150
Homey Mac & Cheese
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida 107 / 150
Chicken & Vegetable Curry Couscous
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba 108 / 150
Short Rib Cobbler
This recipe was inspired by my family's love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper's as down-home as it gets. —Janine Talley, Orlando, Florida 109 / 150
Tuscan Cornbread with Asiago Butter
I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho 110 / 150
Caramel-Apple Skillet Buckle
My grandma made a version of this for me when I was a little girl—and fresh apples from a tree in her backyard added an extra-special touch. I’ve adapted her recipe because I love the combination of apple, pecans and caramel. —Emily Hobbs, Springfield, Missouri 111 / 150
Sweet Potato Fries with Blue Cheese
I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. Now we enjoy fries topped with cinnamon sugar or cayenne pepper. We've also discovered how awesome they are with blue cheese. —Katrina Krumm, Apple Valley, Minnesota 112 / 150
Braised Pork Stew
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. —Nella Parker, Hersey, Michigan 113 / 150
Skillet Potato Medley
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois 114 / 150
Cajun Shrimp Skillet
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska 115 / 150
Sausage & Kale Lentil Stew
I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York 116 / 150
Beef & Pepper Skillet
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia 117 / 150
Cinnamon-Sugar Apple Pie
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York 118 / 150
Sicilian Mac & Cheese
To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California 119 / 150
Gram's Fried Chicken
As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina 120 / 150
Cheese & Mushroom Skillet Pizza
This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas 121 / 150
Honey-Squash Dinner Rolls
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida 122 / 150
Hash Brown Maple Sausage Casserole
This crave-worthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California 123 / 150
Spicy Veggie Pasta Bake
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota 124 / 150
Grandma's Cornbread Dressing
Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas 125 / 150
Grandmother's Toad in a Hole
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio 126 / 150
Fiesta Beef & Cheese Skillet Cobbler
I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois 127 / 150
Tarragon-Dijon Pork Chops
For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas 128 / 150
Turkey Pesto Subs
It was time to amp up my usual sandwich rotation. I used pesto with turkey, sweet red pepper and onion to get the crunch and munch factor going. —Rusty Koll, Elmwood, Illinois 129 / 150
Cheesy Pizza Rolls
The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas 130 / 150
Grilled Salmon with Chorizo-Olive Sauce
Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. —Charlene Chambers, Ormond Beach, Florida 131 / 150
Beef & Bacon Gnocchi Skillet
This gnocchi dish tastes like bacon cheeseburgers. Go ahead and top it as you would a burger—with ketchup, mustard and pickles. —Ashley Lecker, Green Bay, Wisconsin 132 / 150
Grilled Cranberry Pear Crumble
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland 133 / 150
Spinach and Feta Stuffed Chicken
My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania 134 / 150
Turkey and Dumpling Soup
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas 135 / 150
Glazed Smoked Chops with Pears
My husband would eat pork chops every day if he could. Luckily, they're good all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin 136 / 150
Sage-Rubbed Salmon
If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York 137 / 150
Tomato-Basil Pull-Apart Rolls
My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois 138 / 150
Cheesy Skillet Pizza Dip
This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin 139 / 150
Oven-Fried Cornbread
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. —Emory Doty, Jasper, Georgia 140 / 150
White Cheddar Mac & Cheese
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia 141 / 150
Chocolate Pecan Skillet Cookie
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin 142 / 150
Ragin' Cajun Eggplant and Shrimp Skillet
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri 143 / 150
Chicken Cordon Bleu Skillet
Here’s a good and hearty supper. If I have fresh mushrooms on hand, I slice them and toss them in the skillet. You could add cooked veggies like broccoli or cauliflower, too. —Sandy Harz, Spring Lake, Michigan 144 / 150
Carrot and Kale Vegetable Saute
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas 145 / 150
Parmesan-Bacon Bubble Bread
When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas 146 / 150
Leeks au Gratin
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois 147 / 150
Spicy Chicken and Bacon Mac
I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. —Sarah Gilbert, Aloha, Oregon 148 / 150
Turkey Biscuit Skillet
My mother always made this while we were growing up. Now I make it for my own husband and kids. I use the small-size biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. —Keri Boffeli, Monticello, Iowa 149 / 150
Bavarian Apple-Sausage Hash
This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO 150 / 150
Stovetop Cheeseburger Pasta
Cheeseburgers are delicious in any form, but I'm partial to this creamy pasta dish that seriously tastes just like the real thing. It's weeknight comfort in a bowl. —Tracy Avis, Peterborough, Ontario Originally Published: December 05, 2018
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