Baked Polenta

Baked Polenta

1 cup Corn Meal

3 cups Water

1 TB Low Sodium Chicken Bouillon

1 cup grated Mozzarella Cheese

Cook the water, bouillon, and corn meal together in a 2 qt. saucepan, stirring constantly until THICK.

Pour into a greased 8"x8" pan and bake at 350 degrees for 1 hour. The top will be lightly browned when done and the polenta firm. Let sit 

5 min. before serving. Top with cheese and your favorite marinara sauce. 

Barbecued Ball Tip Roast

Barbecued Ball Tip Roast


Marinade Ball Tip at least 24 hrs. in:

1/2 cup Low Sodium Soy Sauce

1/4 cup Rapadura Sugar or Molasses

1/4 cup Toasted Sesame Oil

2 Tbsp. Dry Mustard

1 Tbsp. Dry Ginger


Heat barbecue up on high for 10 min.

Turn off middle burner.

Place roast on middle burner and close lid.

Turn after 15 min. Repeat.

Check doneness with a meat thermometer. It's perfect when it reads 165 degrees for medium.

Remove from barbecue and let sit 5 min. BEFORE cutting into it.

Very tender and tasty....Mmmmmm… Even better the next day!

Barb ecued Steaks

Barbecued Steaks

You will need:

8 steaks (or, 1 per person)

For the marinade:

1 cup soy sauce

1 Tbsp. Dried Mustard

1 Tbsp. Ground ginger

6 large cloves of garlic –crushed

½ cup Rapadura sugar (or) 1/3 cup molasses


Mix all marinade ingredients together. Place steaks in a zip-lock bag and pour marinade over them.

Seal bag and shake gently to mix the steaks and marinade.

Refrigerate the steak in the marinade until you are ready to grill it.

When you are ready to grill:                                       

Heat the barbecue up for a few minutes on high heat to get it good and hot. Turn off the middle burner of the barbecue, leaving the others on high heat. Place the steaks on the middle burner section and close the lid of the barbecue.

Allow steaks to cook 3-5 minutes before flipping them (they should be nicely cooked on the bottom). At this point you can pour the remaining marinade over the steaks as they cook, for added flavor and moisture.

Close the lid again and wait another 3-5 minutes before checking the steaks and serving (they should be nicely cooked on each side). You can use a fork to check the thickest and thinnest parts for desired doneness. 

Serve and enjoy!

Blueberry Almond Pound Cake

Sometimes I just get tired of the same recipes and have to create something different or make variations to recipes I already have. 

That's what I have done today. I came up with Blueberry Almond Pound Cake. If you already have my cookbook "Cast Iron Pam"

Healthful cooking you already have the main recipe, Sour Cream Pound Cake. Just add 1 cup of dried Blueberries and 3/4 cup finely 

chopped Almonds, and use Almond extract in place of the Lemon extract. For those of you that do not have my cookbook the recipe is

below. I hope you enjoy it.


Blueberry Almond Pound Cake

8 large Eggs

3 cups  Evaporated Cane Juice

2 cubes Butter-melted

1 cup Sour Cream

1 tsp. Vanilla extract

1 tsp. Almond extract

3 cups All Purpose Flour

1 cup dried Blueberries

3/4 cup Almonds-finely chopped

1/4 tsp. Baking Soda

Preheat oven to 350 degrees.

Grease and Flour 3 loaf pans.

Mix ingredients in order.

Fill loaf pans half way.

Bake 45-50 mins. checking after 45 mins.

When the toothpick comes out clean it's done.

Great with a cup of black coffee.

Eat and enjoy, but not too much or you'll get a tummy ache.

Broccoli Cheese Soup

Broccoli Cheese Soup

Cook together in a 5 qt. dutch oven 'til onions are translucent.

2 Tbs Olive Oil

1 1/2 cup thinly sliced Yellow Onions

1 TBS sliced Garlic

1 tsp. Sea Salt

1/4 tsp. Cayenne Pepper

Puree together and add to dutch oven and bring to a boil:

5 cups Chicken Stock

4 cups Broccoli Florets

Gradually add and stir into soup until melted:

1 1/2 cups grated Medium to Sharp Cheddar Cheese

Serve with french bread, mmm good!

Buttermilk Pound Cake

I love a good pound cake and usually I make Sour Cream Pound Cake.

This time I created this recipe and it was DELICIOUS! Very moist. Goes great with a cup of coffee or a glass of milk. 

I hope you all enjoy it.

Buttermilk Pound Cake

Grease and flour 2 9"x5" loaf pans or a 10 qt. dutch Oven.

Preheat oven to 375 degrees.

In a large mixing bowlcream together:

8 large Eggs

2 1/2 cups Evaporated Cane Juice

1 cube of Butter-softened

4 oz. Cream Cheese-softened

1 cup Buttermilk

1 TBS Vanilla Extract

Then add and mix until well incorporated:

3 cups of All Purpose Flour

1/4 tsp. Baking Soda

Pour batter into loaf pans or Dutch Oven.

Put on lid (if using Dutch Oven).

Bake at 375 degrees for 1 hr. 15 min. (check after 1 hr. adjust time if needed-knife comes out clean when done).


This tastes great toasted with butter spread on top.

Serve with coffee or a glass of milk.





Well June is finally here. At our house that means it's time to get ready for our camping season. It also means I need to get on with my new

 book "Camping with Cast Iron Pam." This book is for the novice and vetran campers as well. It will cover how to plan a camping trip, how 

to pack the trailer/van/truck efficiently, recipes for cooking over the coals, and alot of pictures. 

Cashew Dessert Wontons

Cashew Dessert Wontons

In a small mixing bowl mix together 'til well blended:

1/2 cup Cashews-chopped fine

1/3 cup Honey

1/2 cup shredded Unsweetened Coconut

8 oz. Cream Cheese-softened 

Lay out on a piece of parchment paper wonton skins

Beat together in a bowl:

2 Lg. Eggs 

Using a pastry brush brush egg on all four edges of wonton skin- do one at a time.

Put 1 tsp. of nut/cheese mixture in the center of wonton skin.

Carefully bring together opposite corners and press together. Repeat, pressing all edges together the second time.

Lay them onto a parchment paper line cookie sheet being careful NOT to let them touch.

Heat up in a 1 qt. saucepan on medium high heat:

1 cup Canola Oil

Once oil is hot carefully put in 4-6 wontons.

Cook wontons until golden brown.

Remove from oil and place on paper towel lined cookie sheet to drain excess oil.

Eat while they are still warm to hot- not too hot so you don't burn yourself.


A Few Facts About Cast Iron Cookware

A Few Facts About Cast Iron Cookware

Cooking with cast iron makes camp cooking A LOT more fun!

While there are an awful lot of brands of cast iron cookware out there to be had, NOT all cast iron is created equal!

Like anything else, you get what you pay for! 

Since it's an investment that'll last a lifetime (or lifetimes) it pays to buy the best you can. Lodge brand is the old favorite. American 

cookware brand is great as well.

I never like buying porcelain lined cookware of any type -the reason being, it chips and the chips get in your food. Not to mention it's very 


Just give me good ol' plain cast iron.