Ree Drummond's Blog, page 22

Apple Peanut Butter Delights

Marlboro Man, the kids, and I are in Colorado this week. We stay in the same place whenever we come here, and one of the challenges is always figuring out what everyone’s going to eat. This is one of my favorite snacks to whip up when we’re away from home, when all I have at my disposal is a single cookie sheet, an oven, a few other basic kitchen items, and whatever grocery staples I pick up at the supermarket the day we arrive.

Hyacinth first enlightened me about this kid-friendly (and mom-friendly, and dad-friendly, and anyone-friendly) snack years and years ago when we first started homeschooling our kids and we used to swap easy recipe ideas; these delicious wonders were all the rage among homeschooling moms (well, all moms!) at the time. They’re a cinch to whip up, and perfectly satisfying for a handful of kids. Think of them as little portable apple-peanut butter pies!

I made a batch yesterday after we finished skiing (Breaking News: I did not fall) and I decided to take a walk on the wild side and take pics of the process for you. It was kind of fun to do a cooking post in a foreign land!

Well, if you can call Colorado foreign. Which you can’t. So never mind.

 

Start with an apple or two or nineteen, depending on how many Apple Peanut Butter Delights you wish to wind up with.

These are Honeycrisp. I am obsessed.

 

 

 

If you have an apple corer, you can cut out the core. If you don’t, like I didn’t, just cut around the core like this!

 

 

 

Then just slice the apple pieces…

 

 

 

Into really thin slices. The apples will only cook in the oven for a short time, so the thinner you can go, the better.

 

 

 

Next, grab some English muffins! These are whole wheat, but you can use whatever kind you like.

 

 

 

Grab about a tablespoon of peanut butter per English muffin half…

 

 

 

And smear it all over the surface in an even layer.

 

 

 

Then come the apples! Lay a few slices on top, stacking them here and there.

And yes. Sometime before 2016, I hope to remove the last of the glitter polish from my thumbnail. It just hasn’t been much of a squeaky wheel lately.

It’s a good thing God doesn’t care about what fingernails look like.

 

 

 

Now, to make these delights especially delightful, throw some sugar and a little cinnamon into a bowl.

 

 

 

And mix it together.

 

 

 

I bought the very smallest size of sugar the supermarket had, but this was the smallest cinnamon container they had. If I were smart, I would have brought back the cinnamon I bought last year, or if I’d been really smart, the cinnamon I bought the year before that.

But who remembers to pack cinnamon when they’re going on a family vacation?

Not I, that’s who.

 

 

 

Next, sprinkle the mixture over the top of each muffin.

 

 

 

I’m pretty generous with the cinnamon sugar, because eventually it will caramelize under the broiler in the oven and…well, again, that’s where the whole *delightful* thing comes in.

 

 

 

Then just pop the pan into a 350 degree oven for 10 minutes for the first stage.

 

 

 

And here’s what will happen during that 10 minutes: The English muffin will toast slightly. The peanut butter will become warm and gooey. The apples will soften slightly. And the cinnamon-sugar mixture will settle into the whole thing and create a miracle.

But the miracle’s not over yet.

 

 

 

After this stage, turn on the broiler and pop the pan back into the oven on one of the lower racks for 2 to 3 minutes. Watch them the whole time to make sure they don’t burn….and here’s what will happen during that 2 to 3 minutes…

 

 

 

The edges of the English muffins will get slightly crisper, the apples will get nice and hot, and the cinnamon-sugar mixture will bubble and caramelize, and…

 

 

 

Well, it’s just darn delicious.

And here are some variations:

* Use softened butter instead of peanut butter. You’ll wind up with nice little apple pie treats.

* Use brown sugar instead of white sugar. Or do a mix of white and brown!

* Add a sprinkle of nutmeg to the cinnamon-sugar mixture.

* Change up the bread you use: Bagels, cinnamon-raisin bread, sourdough…yum!

Here’s the handy dandy printable. Enjoy!

 



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Recipe
Apple Peanut Butter Delights

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 12



Print Recipe

Ingredients
6 whole Whole Wheat English Muffins, Split1 cup Creamy Peanut Butter2 whole Apples, Cut Into Thin Slices1/2 cup Sugar2 teaspoons Ground Cinnamon Preparation Instructions

Preheat the oven to 350 degrees.

Spread each English muffin half with about 1 tablespoon peanut butter. Lay slices of apple on top, overlapping and stacking a few.

Mix together the sugar and cinnamon, then sprinkle a teaspoon or two over each English muffin half.

Bake them for 10 minutes, then broil (watch them constantly!) until the top is nice and bubbly and starting to caramelize. (You can sprinkle on a little more cinnamon sugar after the initial 10 minutes of baking if you want to add a little more!)

Allow to sit for 5 minutes, then serve!

Posted by Ree | The Pioneer Woman on January 5 2015

Salads to Kick Off the New Year!

It’s the New Year, and I’m so excited about what 2015 has in store! Fortunately, I went through the hard part of exercising more and losing weight during the middle of last year, so my New Year’s Resolutions are more about maintaining what I’ve managed to accomplish so far, doing a little more when I can, and continuing to refrain from taking Twinkies to bed with me at night.

It’s January 2, and so far I’ve done great! Ha.

Since it’s the beginning of the year and many of us are thinking more about what we eat, I wanted to share with you some of my favorite salads I’ve posted here through the years. Not all of these would be considered “diet” salads, as some of them are nice and hearty enough to make a meal. But they’re all delicious and beautiful and…well, they’re salads. They just make ya feel like you’re doing something right. Unless you eat an entire loaf of warm, crusty bread with them as I’m occasionally prone to do. But that’s another story for another time.

Hope you enjoy, and hope you find one to make today!

 

First, for all your general green salad needs, here is Aunt Trish’s Salad Dressing. I love more and more every day, and I’ve eaten it my whole life!

 

 

 

Spinach Salad. Okay, sure…it has bacon dressing. But everything in moderation!

 

 

 

Just good ol’ basic Greek Salad. It’s shocking how many days in a row I could eat this salad. Too good for words.

 

 

 

Apple, Pecan, and Blue Cheese Salad. Ahhh…another one of my favorites. Sweetness, tanginess…and utter goodness.

 

 

 

Buffalo Chicken Salad. The name says it all. If you love Buffalo Wings, you will go berserk (the good kind of berserk!) over this.

 

 

 

Grilled Chicken and Strawberry Salad. Serve it as is or wrapped up in a flour tortilla. Color, flavor…the works.

 

 

 

Kale Citrus Salad. Hands down my favorite salad on this list! And if you think you don’t like kale…this will convert you. Promise.

 

 

 

Quinoa with Tomato, Basil, and Mozzarella. Ooooooh, another good one. If you don’t have much experience with quinoa, this is a great orientation! And this is one of those things that is dangerous in the fridge—I’ll walk by twenty times and sneak bites here and there.

 

 

 

And I take it back. Panzanella is my favorite salad on this list. (Probably because it has bread in it. Ha.)

 

 

 

Sesame Chicken Salad. The colors! The flavors! Ohhhhh, so good.

Hope you’re all having a Happy New Year so far. Here’s to 2015!

Love,

P-Dub

Pimento Cheese

My favorite (and only, but still favorite) sister Betsy has been visiting during Christmas, and the night she first arrived, she brought a bag full of wine-friendly treats for us, including a container of pimento cheese made with—get ready—smoked Gouda cheese. She got it at Whole Foods, I think, and she and I polished off about half of it that night as we got caught up on all the things sisters catch up on. It didn’t take us long the next day to finish up the rest.

Bets spent a few days in Tulsa after that, then returned to the ranch Saturday night with—praise the heavens—more of the dang pimento cheese. We ate it till it was gone.

Since New Year’s Eve is upon us, and there’s no telling who’ll be over here in the coming days, I whipped up a batch of pimento cheese yesterday. I added chipotle, which somewhat mimicked the smokiness of the Gouda, and after it had chilled for a couple of hours, I ate some of the pimento cheese last night along with approximately 1,000 Castelvetrano olives. (Warning: If you love olives and have never tried Castelvetrano olives, do yourself a favor: Don’t. There’ll be no turning back.)

Here’s how to make the pimento cheese, though keep in mind you can add whatever your heart tells you to add—anything from sliced green onions to chopped black or green olives to sundried tomatoes. And as far as what you can do with it? The possibilities are endless. Eat it as a munchie, spread on crackers or smeared in small, hollowed-out peppers, or make little tea sandwiches with it, or—get ready—spread it between two slices of bread and turn it into a grilled cheese!

Super versatile. Super addictive! (I speak from experience here.)

 

 

Here’s all you need!

Unless you want to add something else. Then you’ll need that, too.

NOTE: In these photos, I made double the amount in the printable recipe below! It made a ton, so I divided it in half for the printable.

Ha.

 

 

 

Add some softened cream cheese, some mayonnaise, and a little Dijon to the bowl of a mixer.

Note: One thing I generally don’t care for about storebought pimento cheese (the Whole Foods stuff is an exception) is the strong vinegar bite it often has. The nice thing about Dijon is that it gives the pimento cheese a tiny bit of that tangy/piquant quality without overloading it with vinegar.

 

 

 

Then crack open a can of chipotle peppers in adobo and grab a good tablespoon of the sauce…

 

 

 

And add it in. The chipotles are really smoky (in addition to spicy) so adding just the sauce will make sure you get that nice smoky flavor with a little spice that won’t be too overwhelming. Also, the adobo has a little vinegar in it, I believe, so you get that nice tang again.

I think I’ll say tang a few more times today.

Tang, tang, tang.

Oh, and a side note: I saved the rest of the can of chipotles in a plastic zipper bag in the fridge. I’ll use it for any number of things in the coming days: Mixing it with mayo, adding a little to mac-and-cheese, spiking salsa, etc.

 

 

 

Now, because of the saltiness of the cheese (and the tanginess of the adobo and Dijon), I don’t think the pimento cheese needs any salt at all. But a good amount of pepper is nice!

 

 

 

Now, before you add the cheese, mix up the previous few ingredients. I didn’t take a photo of this because it’s the end of the year and all the brain cells that remind me to take photos of each and every step of my recipes is totally blown. But just know that I mixed it all up before I added the cheese.

And about the cheese! This is sharp cheddar and Monterey Jack, but guess what? You can add any ol’ cheese (or combination of cheeses) that you’d like! Here are a few suggestions:

Sharp Cheddar only

Sharp Cheddar and mozzarella

Sharp Cheddar and Swiss

Mozzarella and Monterey Jack

Mozzarella and Pepper Jack

Sharp Cheddar and Pepper Jack

Gouda

Smoked Gouda (like the one Betsy brought over)

I’ll stop there, but you get the drift. Anything that grates nicely and is somewhat soft but also holds together during mixing will work.

UPDATE: I didn’t mention this, but should have. Be sure to use blocks of cheese and grate it fresh yourself! You won’t get the same results with storebought grated cheese in a bag.

 

 

 

Now, this is pimento cheese, which means somewhere along the way (now is a good idea), you need to add pimentos. These are sliced pimentos, and I drained them first…

 

 

 

And threw them on in.

 

 

 

Then I mixed it together slowly and gently. Yum! Look at that.

 

 

 

Then all it needed was a little minced dill.

 

 

 

Perfect! Just mix in the dill, then use a rubber spatula to give it all a couple of final stirs, just to make sure it’s all mixed evenly.

Next—this is difficult, I understand, but totally worth it: You need to chill the pimento cheese for at least a couple of hours. You want it to be nice and cold and firm when you serve it, and the chilling time will give the flavors a chance to get to know each other and get married.

 

 

 

Do you know how good this is with hollowed out mini-peppers, good crackers, and olives?

Well, let me tell you: Dang good.

 

 

 

This is just the level of creaminess I like, but you can add a little more of both cheeses if you like it a tad less creamy…or a little less cheese if you like it really creamy and decadent.

 

 

 

The perfect nibble for sisters, friends, neighbors…anyone who drops by for a glass o’ vino or a Diet Dr Pepper in the coming days.

 

 

 

Here’s the handy dandy printable. Happy (almost) New Year, everyone!

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Recipe
Pimento Cheese

Prep Time: 15 Minutes
Cook Time:
Difficulty: Easy
Servings: 12



Print Recipe

Ingredients
4 ounces, weight Cream Cheese, Softened1/2 cup Mayonnaise1 Tablespoon Dijon Mustard (more To Taste)1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)1/2 teaspoon Black Pepper8 ounces, weight Sharp Cheddar Cheese, Grated8 ounces, weight Monterey Jack Or Mozzarella Cheese, Grated4 ounces, weight Sliced Pimentos, Drained2 teaspoons Chopped Fresh Dill Preparation Instructions

Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)

Add the cheddar and Monterey jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos and dill. Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

Refrigerate pimento cheese for at least 2 hours before serving.

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.

Posted by Ree | The Pioneer Woman on December 29 2014

Christmas Tortilla Rollups

I made these on my Christmas episode a couple of years ago when I had friends over to the Lodge for a cocktail party, and I just realized as I made a batch yesterday that I’d never posted them here! They’re just lovely little flour tortilla wraps like the ones you’ve had a parties since 1990, but with bright red and green “jewels” that really drive the Christmas point home. And tortilla rollups will always remind me of my best friend Hyacinth, who introduced me to the circular little wonders a long, long time ago.

They’re easy. You can make ‘em ahead. There’s nothing complicated about them.

Just watch. I’ll show you!

 

Lop the tops and bottoms off a red and green bell pepper, then pull out the seeds.

 

 

 

Slice them into very thin strips…

 

 

 

Then cut them in the other direction…

 

 

 

To dice ‘em up. You want the dice to be as small as possibly so the rollups will be easier to slice, and so that there won’t be big, honkin’ pieces of pepper messing things up.

 

 

 

You’ll also need some sliced green onions! I slice them pretty thin so you won’t get a huge chunk of…well, green onion.

 

 

 

Now, get the cream cheese ready! Two oughta be enough. Let it soften on the counter for a couple of hours first.

 

 

 

Then, for the top secret seasoning. Make sure you don’t share this recipe with anyone else because as I said, it’s top secret: Just sprinkle in a little less than a full packet of ranch seasoning mix. It’s what many tortilla rollups have in them, and most importantly, it’s what Hyacinth did.

 

 

 

Now, if ranch seasoning mix makes you want to hurt someone, you can just make your own cream cheese mixture or make your own seasoning. This is a photo from the tortilla rollup recipe I posted back in 2012, and I used green onion, basil, parsley, lemon juice, and salt and pepper. Utterly delicious!

Or you can just sprinkle in some garlic salt, paprika, and whatever else you can find in your spice cabinet.

Just make the cream cheese mixture delicious, no matter what direction you head. Just be sure not to put any colors other than green or red in it, because it will mar the Christmas color scheme, and that would simply be unconscionable!

 

 

 

Okay, back to yesterday’s rollups: I also added some black pepper, just to give it a little zip.

 

 

 

Now it’s already time to assemble the rollups! Plop about 1/4 to 1/3 cup of the mixture right in the center…

 

 

 

And use a spatula or knife to smear it all over the surface. Get all the way out to the edges!

It’s Christmas, after all.

 

 

 

Now just sprinkle some of the bell pepper all over the surface…

 

 

 

Followed by some green onion.

***This is a good time for me to remind you that at this point, you can put whatever you want in the tortilla rollups: chopped black olives, shaved turkey, shaved ham, jalapenos, green chiles, fresh veggies, lettuce, herbs, etc. Just make sure you can roll up the tortilla when you’re all finished!

 

 

 

And then? Just roll it up. Keep it as tight as you can while you roll it to make sure the sliced rounds look nice and neat later.

 

 

 

Since there’s cream cheese all the way out to the edges, the end should stick/seal perfectly.

 

 

 

Then just repeat with the rest of the tortillas (you should go through 5 burrito sized tortillas) and wrap the rolls individually in plastic wrap.

 

 

 

Then you just need to pop the rolls into the fridge for at least an hour, or up to 8 hours to allow the flavors to combine and the tortillas to slightly soften. That’s the fabulous thing about tortilla rollups: You can make them the morning of your party, then just slice them up right before you serve them.

 

 

 

After they’ve chilled awhile, slice them in half…

 

 

 

Then put the two halves together and slice them into circles.

 

 

 

And then?

 

 

 

Onto platters they go!

 

 

 

And here you can see the benefit of sprinkling the diced peppers over the cream cheese rather than mixing them into the cream cheese. You get to see all the pure, unadulterated color, whereas if you mixed the veggies in with the cream cheese, the bits of red and green would be all messy and smeared with white, and again—that would be unconscionable.

 

 

 

You can cram/crowd them onto a platter as in the previous few photos, or you can space them out a little bit. They’re so delightful, and no one can eat just one!

Here’s the handy dandy printable.

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Recipe
Christmas Tortilla Rollups

Prep Time: 15 Minutes
Cook Time:
Difficulty: Easy
Servings: 8



Print Recipe

Ingredients
2 packages (8 Ounces Each) Cream Cheese, Softened1 package Dry Ranch Dressing Mix1/2 teaspoon Black Pepper1 whole Red Bell Pepper, Seeded And Diced Finely1 whole Green Bell Pepper, Seeded And Diced Finely5 whole Green Onions, Sliced Thin5 whole Burrito-sized Flour Tortillas Preparation Instructions

In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.

Sprinkle on the red and green bell pepper, as well as the green onion. Roll them nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours.

Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter.

Options: Add shaved turkey, prosciutto, ham, or any meat.

Add fresh herbs if you have them.

Posted by Ree | The Pioneer Woman on December 22 2014

Weekend Mixer Giveaway (Winner!)

The winner of the cookbook and blue floral mixer is…

#26889 Katelyn: “I’m wrapping presents, cleaning, and watching Elf and National Lampoon’s Christmas!”

Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your prize.

Merry Christmas, everyone!

Today, because Christmas is less than a week away, I’m giving away my holiday cookbook along with a matching holiday-edition KitchenAid mixer!

 

 

I had the mixer designed especially to celebrate the launch of my cookbook last year. Here are a few peeks!

 

 

 

It’s got pretty flowers here…

 

 

 

And there…

 

 

 

And, because it’s a holiday mixer, a poinsetta here…

 

 

 

…and an Easter lily there.

Fun and festive!

 

 

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What are you doing this weekend?”

Are you wrapping presents? Baking cookies? Hosting parties? Watching movies?

Just shout out your weekend plans, whatever they may be, and you’re entered to win the cookbook and mixer.

 

THE RULES

One entry per person, please.

I’ll announce the winner Sunday night!

Lots of Love,

P-Dub

Custom KitchenAid mixer created by the amazing Nicole at Un Amore!

Weekend Mixer Giveaway!

Today, because Christmas is less than a week away, I’m giving away my holiday cookbook along with a matching holiday-edition KitchenAid mixer!

 

 

I had the mixer designed especially to celebrate the launch of my cookbook last year. Here are a few peeks!

 

 

 

It’s got pretty flowers here…

 

 

 

And there…

 

 

 

And, because it’s a holiday mixer, a poinsetta here…

 

 

 

…and an Easter lily there.

Fun and festive!

 

 

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What are you doing this weekend?”

Are you wrapping presents? Baking cookies? Hosting parties? Watching movies?

Just shout out your weekend plans, whatever they may be, and you’re entered to win the cookbook and mixer.

 

THE RULES

One entry per person, please.

I’ll announce the winner Sunday night!

Lots of Love,

P-Dub

Custom KitchenAid mixer created by the amazing Nicole at Un Amore!

Le Creuset Giveaway (Winners!)

The winners of the Le Creuset sets are…

#9486 Amber: “100% done, all wrapped and waiting.”

#21850 Gwen: “70% and almost did the last bit at the hospital gift shop.”

Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your beautiful cookware sets.

Today, because Christmas is a week away, I’m giving away 2 sets of this Le Creuset cookware in this lovely “Palm” color, which I’m madly in love with.

Included in the set are a 3 1/2 quart French oven, a 1 3/4 quart saucepan, and a 9-inch skillet. Good stuff, Maynard!

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What percentage ‘finished’ is your Christmas shopping?”

That question is probably not grammatically correct, but you get the idea: Where are you in the saga of your Christmas shopping? Are you 100% finished with all the presents wrapped under the tree? Or are you only just beginning? Or are you somewhere in between?

Just shout out the status of your Christmas shopping and you’re automatically entered to win the cookware.

THE RULES

One entry per person, please

Winners will be announced Friday morning.

Good luck!

Giveaway sponsored by Pioneer Woman.

Le Creuset Giveaway

Today, because Christmas is a week away, I’m giving away 2 sets of this Le Creuset cookware in this lovely “Palm” color, which I’m madly in love with.

Included in the set are a 3 1/2 quart French oven, a 1 3/4 quart saucepan, and a 9-inch skillet. Good stuff, Maynard!

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What percentage ‘finished’ is your Christmas shopping?”

That question is probably not grammatically correct, but you get the idea: Where are you in the saga of your Christmas shopping? Are you 100% finished with all the presents wrapped under the tree? Or are you only just beginning? Or are you somewhere in between?

Just shout out the status of your Christmas shopping and you’re automatically entered to win the cookware.

THE RULES

One entry per person, please

Winners will be announced Friday morning.

Good luck!

Giveaway sponsored by Pioneer Woman.

My White Casserole Dishes (Winners!)

The winners of the casserole dishes are…

#6612 Mary Beth F: “My mom’s Chicken Tetrazinni is my favorite casserole dish. But your spaghetti chicken is running a close second!”

#43253 Carol P: “Jalapeno Cornbread.”

#77981 Jean-Marie: “No contest; it’s lasagna!”

Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your baking dishes!

***Another Christmas giveaway will post shortly!

 

I use these white casserole dishes all, all, all, all, all, all the time.

Have I mentioned all the time?

I do. All the time!

 

 

I love them, I adore them, and they’re tough, sturdy, and strong.

And food looks purty in ‘em.

Here are just a couple of examples of the things I like to make in mine!

 

Cinnamon Raisin Baked French Toast. Yum.

 

 

 

Baked Ziti. Swoon.

I could go on and on!

But I’d better get down to business.

 

GIVEAWAY

Today, because I love ya, I’m giving away three sets of 3 Revol Belle Cuisine Rectangular Baking Dishes: one each of small, medium, and large!

They’re sturdy, they’re strong, and they’re tough.

(They also happen to be pretty. A bonus!)

 

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What is your favorite dish that’s made in a casserole pan?”

When you think about this…the possibilities are endless! Lasagna, Baked Ziti, Chicken Spaghetti, etc., are obvious choices…but what about Baked French Toast? Peach Cobbler?

Just shout out your favorite casserole dish (savory or sweet) and you’re automatically entered to win one of the baking dish sets.

 

THE RULES

One entry per person, please.

Winners will be announced Thursday.

Good luck!

Giveaway sponsored by Pioneer Woman.

***Winners have been announced and comments are closed.

My White Casserole Dishes

I use these white casserole dishes all, all, all, all, all, all the time.

Have I mentioned all the time?

I do. All the time!

 

 

I love them, I adore them, and they’re tough, sturdy, and strong.

And food looks purty in ‘em.

Here are just a couple of examples of the things I like to make in mine!

 

Cinnamon Raisin Baked French Toast. Yum.

 

 

 

Baked Ziti. Swoon.

I could go on and on!

But I’d better get down to business.

 

GIVEAWAY

Today, because I love ya, I’m giving away three sets of 3 Revol Belle Cuisine Rectangular Baking Dishes: one each of small, medium, and large!

They’re sturdy, they’re strong, and they’re tough.

(They also happen to be pretty. A bonus!)

 

TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

“What is your favorite dish that’s made in a casserole pan?”

When you think about this…the possibilities are endless! Lasagna, Baked Ziti, Chicken Spaghetti, etc., are obvious choices…but what about Baked French Toast? Peach Cobbler?

Just shout out your favorite casserole dish (savory or sweet) and you’re automatically entered to win one of the baking dish sets.

 

THE RULES

One entry per person, please.

Winners will be announced Thursday.

Good luck!

Giveaway sponsored by Pioneer Woman.