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Grand Prize: Muffuletta Wellingtons
This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. —Chelsea Madren, Fullerton, CaliforniaHave a winning recipe of your own? Submit it to one of our current recipe contests for your chance to win $500!
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1st Place: Cheesy Caramelized Onion Skillet Bread
This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you’d like, you can use homemade biscuits instead of prepared. —Mary M. Leverette, Columbia, South Carolina
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2nd Place: Weeknight Skillet Spinach Pie
I love sneaking extra veggies into my kids’ dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they’re eating a vitamin-rich dish and I’m not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. —Kristyne McDougle, Lorain, Ohio
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3rd Place: Pineapple Coconut Upside-Down Cake
This pineapple coconut upside-down cake is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean. It brings back so many fun memories. —Stephanie Pichelli, Toronto, Ontario
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Runner-Up: Baked Cannellini Beans
My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen—it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). —Debra Keil, Owasso, Oklahoma
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Runner-Up: Cast-Iron Loaded Breakfast Biscuits
These loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. —Courtney Stultz, Weir, Kansas
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Runner-Up: Chocolate-Stuffed Peanut Butter Skillet Cookie
A surprise chocolate filling makes this peanut butter chocolate skillet cookie extra delicious! Serve warm from the oven with a scoop of your favorite ice cream. —Andrea Price, Grafton, Wisconsin
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Runner-Up: Ghost Pepper Popcorn Cornbread
I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. —Allison Antalek, Cuyahoga Falls, Ohio
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Runner-Up: Granny’s Apple Scalloped Potatoes
This scalloped potatoes with apples dish is delicious with breaded baked pork chops, which you could cook at the same time in another cast-iron pan. We are retired and it’s just the two of us, but you could easily double the recipe. —Shirley Rickis, The Villages, Florida
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Runner-Up: Peach Sugar Cookie Crumble
This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don’t have to save this recipe just for peach season. It’s delicious with ice cream. —Teri Rasey, Cadillac, Michigan
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Runner-Up: Turtle Skillet
This caramel-chocolate dip with buttery biscuit dippers is delicious! You can use refrigerated croissants instead of biscuits for a flakier texture and caramel dip instead of sauce. —Betsy Tankersley, Flat Rock, North Carolina
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Runner-Up: Cast-Iron White Chocolate Tart
This decadent dessert is worth every calorie. If you aren’t a fan of citrus, leave out the orange flavoring and the white chocolate will shine through. —Phoebe Saad, Framingham, Massachusetts
Originally Published: December 08, 2020