Skillet Cornbread

The oper­a­tive word in this recipe’s title is SKILLET. If you don’t have a 9‑inch cast-iron skil­let that would also make a dandy mur­der weapon, go cook your­self some free-range tofu in your $2,000 water­less cop­per skil­let (hand­made by the very finest Amish Zen Mas­ters of Nepal, of course).

No.

Rocky Road Brownies

Cut­ting into squares is total­ly option­al.

4‑Bean Salad

No, not those beans.

Key Lime Poundcake With Key Lime Frosting

This recipe uses lots of limes. You could say, in fact, that the limes are key. THANK YOU! I’M HEERE ALL WEEK! TIP YOUR SERVER!

Carrot Cake and Cream Cheese Frosting From Scratch!

The cake is real­ly good, but the icing is so good you’ll be tempt­ed to eat it with a spoon and binge-watch some­thing on Net­Flix.

Au Jus

Yes, we know: “Au Jus” means “with juice,” and occa­sion­al­ly you see a menu with prime rib or a French dip sand­wich say­ing “With Au Jus.” If you’re the kind of wiseass who has to say, “Oh, it comes WITH WITH  juice?” try not to imag­ine going to Coci­na Kitchen Restau­rant on the cor­ner of Table Mesa Road and Plaza Square Dri­ve after stop­ping at the auto­mat­ic ATM machine. It’ll be messy if your head explodes.

Sticky Carrots

Won’t it be nice, just this once, for the kids not to whine about hav­ing to fin­ish their veg­eta­bles?

Slow Cooker Prime Rib

Time to sack up, march brave­ly into the unknown, and emerge with a new way to pre­pare the King of All Beef.

California Cheese Casserole

I’m so sor­ry about the grilled cheese pic­ture. Oh, wait—no I’m not.