Cool temps and rain overnight in the desert meant we woke up to almost all the peaks around us dusted in snow. Normally only the highest peaks get this treatment in the Las Vegas area. It was pretty spectacular as the sun rose and shone across the mountains. About half the snow melted that day in the sun, so it was truly a limited edition moment.
Recently we had a potluck with some fellow campers, and I pulled out this recipe from the past.
When I first started making and testing this recipe, I used a 6 inch cast iron skillet. I have since been gifted with an amazing 10 inch (#8) skillet! So I adjusted for that. And it’s actually way easier to make, because it doesn’t insist on bubbling over! Yay! 🙂
It’s kind of like apple pie, without the hassle of making a crust.
It’s great with some ice cream as a dessert. Or with some plain yogurt for breakfast- fruit and granola all in one!