Enjoy your long Halloween weekend, Holiday!Everyone, have a Fantabulous Halloween weekend!!!! "See" you on Halloween Day if not before!!!
Have fun!!
Christmas Countdown - 2016
- Thread starter Crown 84
- Start date
- Watchers 69
- Status
Have fun!!
Happy Thursday to you, Judesmama!!
Hope you're having a great evening!
How fun!!
Thanks, brent~ You too!
Evening Holiday. Glad to hear the Christmas spirit is hitting home. I can't think of a month that I do not listen to some type of Christmas music. In the "off season" it is usually instrumental.Good morning MMC! Merry rainy, windy, cold Friday Eve!!! Actually it's "Friday" for me! (and @MerryCarey ) Woop! Looking forward to having tomorrow off, even though the weather right now is less than desirable for lake weather. LOL! Supposed to be mid 70's by Saturday!
I'm feeling Christmassy today! I switched the Christmas CD in the vehicle from Sheryl Crow to Neil Diamond. Need to get all these "not favorites" listened too before the season starts, AND I just activated the SiriusXM in the Durango since Channel 4 will change to "Holly" on Tuesday!
Everyone, have a wonderful day!!!
Have a fun night and a great Monday.
Good evening Moonlily. Yes it is nice to hear, but I'm content to wait just a little while longer. Makes it hard to get the stakes in the ground for the Christmas decorations... lol
Enjoy the night... Tinkerbell is ready for Halloween.
Evening Festive (though you may be in dreamland by now). I'm glad the Mr gets to enjoy the Halloween time with you and the children. I'm sure the family will have a special time.Afternoon all,
Been a quiet day. Took my youngest for his flu shot. Children were invited to wear their costumes and take a photo in the clinic's Halloween grotto.
I'm off to make dinner . Our long Halloweekend kicks off tonight. Mr Festive has tomorrow off work with us.
Have a scary good evening .
View attachment 32857
Taco salad was quickly made and just as quickly consumed... lol.
Catch up with you later...
How incredibly cool!!!
Bring water (or Gatorade) Mom.
Evening CRace. I know the garage feeling. I have a two car garage that one barely fits in... lol
Hopefully that will be changing soon. Even though I am very much in snow country here, I'm content to wait until I can get the front yard decoration in.
Have fun...
Evening Snowflake. Missed you this AM before I had to call it a night. Hope your "first" day of Halloween celebrations went well and enjoy the next four...Good Afternoon, MMC~
Happy Friday Eve!
I started my long Halloween weekend today, kicked it off with pumpkin bread and muffins.
We've been watching Fear Fest, and making some snacks for the weekend.
There will be a lot of movie watching and eating
We will also hit the corn maze and pumpkin patch one more time.
Hope you're all having a blessed and cozy October day~
Since I missed you for morning coffee, here is an evening brew...
Okay, I'm sold. Not too sure about the cookie, but that Chicken I am going to try... Thanks!!!Just received an email - this made me think of @HomemakinGirl (I'm sure yours is better, but this sure looks good too.) Comfort food. (I love cast iron cooking)
Cast Iron Skillet Chicken Pot Pie
Ingredients
Directions
- 1 recipe Pastry Topper or 1/2 of a 14.1-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 2 tablespoons butter
- 1 cup chopped onion (1 large)
- 3/4 cup sliced celery
- 1/2 cup chopped red sweet pepper (1 small)
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half, light cream, or milk
- 2 1/2 cups chopped cooked chicken
- 1 cup frozen peas or frozen peas and carrots, thawed
- 1 egg
- 1 tablespoon water
From the Test Kitchen
- Prepare Pastry Topper or allow refrigerated pie crust to stand according to package directions; set aside. Preheat oven to 400 degrees F.
- In a 10-inch cast-iron or other heavy oven-going skillet melt butter over medium heat. Add onion, celery, and sweet pepper; cook for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in flour, thyme, salt, and black pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and peas. Remove from heat.
- On a lightly floured surface, roll pastry topper or refrigerated pie crust into a 13-inch circle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.
- Carefully place pastry circle over mixture in skillet, letting edges of pastry drape over the sides*. In a small bowl beat together egg and water. Brush pastry with some of the beaten egg. If using, place pastry cutouts on top of pastry and brush with beaten egg.
- Place skillet in oven. Bake for 25 to 30 minutes or until pastry is golden brown. Let stand for 20 minutes before serving.
*
If using refrigerated pie crust, place the pastry over the mixture in the skillet, flute the edges of the pastry to the inside of the skillet. You can also use this method with the Pastry Topper, if desired.
And another festive recipe...
Cast-Iron Hot Gingerbread Cookie
Ingredients
Directions
- 1 tablespoon butter, softened
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Dash salt
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 tablespoons molasses
- 4 slices fresh pineapple
- Caramel ice cream topping (optional)
- Cinnamon or butter pecan ice cream
- Preheat oven to 350 degrees F. Using the softened butter, generously butter a 7- to 8-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles). In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In another medium bowl beat shortening with an electric mixer on low speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl often. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Pour into the prepared skillet(s), spreading evenly.
- Bake skillet(s) with dough until edges of cookie are set. Allow about 18 minutes for large skillet or 12 to 14 minutes for small skillets. In another large skillet cook pineapple slices in 1 tablespoon hot butter over medium-high heat for 4 to 5 minutes or until golden brown, turning once.
- Cool slightly (center will fall slightly). If desired, cut up pineapple. Top gingerbread cookie(s) with pineapple and, if desired, drizzle with ice cream topping. Serve with scoops of ice cream.
From the Test Kitchen
Grilling Directions:
Prepare as directed through Step 2, except do not preheat oven. For a charcoal grill, arrange medium-hot coals around edges of grill, leaving center of grill with no coals. Test for medium heat above center of grill. Place skillet(s) in center of grill rack (not over coals). Cover and grill until edges of cookie are set. Allow 15 to 18 minutes for large skillet or 10 to 12 minutes for small skillets. For the last 5 to 10 minutes of grilling, add pineapple slices to grill, placing them directly over the coals; cover and grill until pineapple is golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place skillet over burner that is off and later place pineapple over heat. Grill as above.) Continue as directed in Step 3.
Tip:
For eight servings, double the recipe and use two 7- to 8-inch cast-iron skillets.
Where is Miracle on 34th St?
Goodnight MMC <3
Evening, friend~ Well thank you.
And thanks for the brew, I can do a decaf =] Hope you had a nice day and a good rest. Peace & blessings.
Amen!
I am getting so excited to listen to Christmas music all the time starting next week.
I hope that Carolina's appointment goes well, goodnight & merry dreams!
- Status
Christmas Activities
Sponsors
