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FEBRUARY 20-26, 2022 WhAt's Up! 47 try these recipes Cast iron creations Your old-school skillet is the setting for new family favorites Deep-Dish Cast Iron Pizza Ingredients • 2 ¼ teaspoons active dry yeast • ½ teaspoon brown sugar • 1 ¼ cups warm water (110 degrees F (43 degrees C)) • 2 cups all-purpose flour • 2 teaspoons garlic salt • ¼ cup butter (Optional) • 2 cups all-purpose flour • 1 tablespoon grapeseed oil • cooking spray • 1/3 cup bulk pork sausage • 1 (3.5 ounce) link bulk Italian sausage • 2 tablespoons grapeseed oil • ½ cup pizza sauce • 1/3 cup shredded mozzarella cheese • 24 slices pepperoni • 1 tablespoon butter, softened (Optional) • 1/8 teaspoon Italian seasoning (Optional) • 1/8 teaspoon garlic powder (Optional) Directions 1. Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam. 2. Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes. 3. Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes. 4. While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage. 5. Preheat oven to 400 degrees F (200 degrees C). Grease a 12- inch cast iron skillet with 2 tablespoons grapeseed oil. 6. Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese. 7. Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing. Puff Pastry Roast Beef Pot Pies Ingredients • 1 tablespoon olive oil • 2 cups cubed beef stew meat • 1 onion, diced • 2 yellow potatoes, peeled and diced • 2 carrots, diced • 1 rib celery, diced • 1 clove garlic, crushed • ¼ cup all-purpose flour • 2 tablespoons butter • 1 bay leaf • salt and ground black pepper to taste • 3 cups low-sodium beef stock • 1 cup milk • 1 sprig fresh rosemary • ½ cup frozen peas • 1 (17.5 ounce) package frozen puff pastry, thawed Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes. 3. Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes. 4. Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture. 5. Pour stew meat-gravy mixture into a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil. 6. Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes. Loaded Chocolate Chip Skillet Cookie Ingredients • 1 ½ cups all-purpose flour • ½ cup rolled oats • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • ½ teaspoon salt • 10 tablespoons white sugar • ½ cup butter, softened • ½ cup packed light brown sugar • ¼ cup shortening • 2 each eggs • 1 teaspoon vanilla extract • 1 (12 ounce) bag semisweet chocolate chips • ½ cup chopped pecans Directions 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl. 3. Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans. 4. Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. 5. Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes. 6. Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter. Courtesy allrecipes.com