Recipe Round-Up Lodge Employees Pick Their Favorite Recipes There’s never a shortage of food to try at Lodge. Whether we’re taste-testing for a new recipe or gathering together for a team potluck or company-wide meal, we love to eat. So we asked Lodge employees which recipes they like to make over and over again and for what occasion. For Parties: Beer Battered Onion Rings and Dijon Aioli Test Kitchen Manager Kris Stubblefield thoroughly enjoyed coming up with recipes for our Legacy Series Fish Pan and though a fish fry is always popular, he found the Beer Battered Onion Rings to be a real crowd-pleaser for a family reunion or large social. “These super crunchy rings are just the right balance of savory and sweet. The creamy Dijon Aioli is an outstanding alternative to more traditional dipping sauces,” he said. See the recipe! For Grilling: Grilled Jalapeño Poppers Senior Designer Beth Paden loves spending time outside, whether it’s climbing mountains, hiking with her pups, or gathering with friends around a campfire. These jalapeño poppers are a must for her when cooking outside. “They are the perfect amount of spicy with a hint of pineapple sweetness. Plus, they are so fun to share with guests!” she said. See the recipe! For Dessert: Gooey Chocolate Skillets Copywriter Erin West is known around the marketing office for her sweet tooth and enjoys trying Lodge dessert recipes to test her hand at baking in cast iron. When it came to the Gooey Chocolate Skillet, a classic on our site, she was blown away. “I’m pretty sure this is my favorite dessert—ever! And that’s saying something. I sub graham crackers for the crust and make it in my 8 Inch Skillet,” she said. “Add a dollop of ice cream to it, eat it warm, and see for yourself.” See the recipe! For Pizza Night: Shrimp Pesto Pizza Jodi Lawrence, associate digital and social media manager, is a great person to have around when you’re not sure what to order at a restaurant because she’s an adventurous eater who appreciates great flavor. When it comes to cooking at home, she likes to veer from the expected, which explains why this Shrimp Pesto Pizza is a go-to for her. “Pizza doesn’t always have to be made up of the same formula—red sauce, mozzarella, pepperoni—you get my drift,” she said. “The shrimp are a fun, delicious, unexpected topping on this pizza and it’s a treat when mixed with the whole cloves of roasted garlic.” See the recipe! For Veggie Lovers: Cheesy Black Bean Quesadillas When a quick yet flavorful dinner is in order, these Cheesy Black Bean Quesadillas are chosen time and again. Several Lodge employees voted these a must-make on their meal rotation. Molder Clifton Hamilton said, “I love Mexican food. Plus it’s really cheesy. I even add extra cheese.” Bonus? This quesadilla feeds four people for less than $25. See the recipe!