I do like my MIL's rule too!
Although sometimes I end up cooking more on the weekend than I do the rest of the week - hence the Monday/Tuesday leftovers! Especially if we have mom over for supper on Sundays. Have a fun Halloween weekend!!!
Christmas Countdown - 2016
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Although sometimes I end up cooking more on the weekend than I do the rest of the week - hence the Monday/Tuesday leftovers! Especially if we have mom over for supper on Sundays. Have a fun Halloween weekend!!!
Enjoy your Fall weather! We have a high of 52 here today & the wind is blowing like crazy! Low of 39 tonight. But tomorrow is supposed to be 62º, Saturday 74º! Bring it on!
Have a Merry Friday Eve!
Thanks StaceyEnjoy your Halloweekend!! Have a spooky time!
Afternoon, brent!
Happy Friday Eve~
Stay warm, and have a fabulous day!
Love it! He looks great! Adi gave a thumbs up, too =]
Glad the flu shot went well.
Afternoon/Evening, buddy~
Sorry to hear that you're unwell. Thinking of you, and sending hugs. Hope you get well soon!
Rest up, and take care.
Will post another of them both dressed up on Halloween.
Hope you are having a good day.
Thanks snowflake!Afternoon, Holiday!
Happy Friday Eve/Friday to you!
Enjoy the Christmas music, and long weekend!!
Thinking of you and your family~sending hugs.
xx
Happy Friday Eve to you! Enjoy your extra long weekend.
It sounds so cozy at your house!!! How nice to have a 4 day weekend. Sounds like you are making the best of it. ENJOY!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~
How's Har today?
True! It warmed up to 52 now, but looking outside just makes me cold!
2PM in the afternoon: Temp 36 with light rain (after having light snow/sleet earlier) wth a "real feel" says 24 degrees). Winter in October?
Enjoy your Halloweekend!! Have a spooky time!
Afternoon, brent!
Happy Friday Eve~
Stay warm, and have a fabulous day!
Love it! He looks great! Adi gave a thumbs up, too =]
Glad the flu shot went well.
Afternoon/Evening, buddy~
Sorry to hear that you're unwell. Thinking of you, and sending hugs. Hope you get well soon!
Rest up, and take care.
Thank you snowflake22....Going to have an early night to see if i can sweat this out...Feeling horrid...Enjoy your evening when it comes my friend (((Huggs)))
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
*
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
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.
Cast Iron Skillet Chicken Pot Pie
Ingredients
- 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
- 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
- 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.
Thank you Holiday...Chicken noodle soup really helps with the flu..Gonna head to bed in a bit to see of i can shake this off...Have a merry evening my friend
Thank you MerryCarey...much appreciated
Thanks Bro...I wanna get over this soo i can enjoy Halloween weekend ahead...Enjoy your evening when it comes Edge
Thanks Stacey
Will post another of them both dressed up on Halloween.
Hope you are having a good day.
Sounds great!
Thank you, I am.
Hope you are, too~
You're welcome, Holiday~
And thank you!
Har is doing pretty good, thanks.
Seemed better last night, ate dinner good too. Took her last antibiotic, hopefully she's fully healed.
I found an embedded tick on her face this morning. Adi & I had to work at it, but got it removed fully intact. Hateful little things!
And I've found two crawling on her in the past week, got them off in time though. Darn bear ticks
How is Gracie?
Hope you feel MUCH better in the morning! xxThank you Holiday...Chicken noodle soup really helps with the flu..Gonna head to bed in a bit to see of i can shake this off...Have a merry evening my friend
Yum!! Thanks for posting these!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.
55 today, 70 tomorrow, & 55/rain Saturday. No matter. The grandbabies are visiting for about 30 hours.
You're welcome, Holiday~
And thank you!
Har is doing pretty good, thanks.
Seemed better last night, ate dinner good too. Took her last antibiotic, hopefully she's fully healed.
I found an embedded tick on her face this morning. Adi & I had to work at it, but got it removed fully intact. Hateful little things!
And I've found two crawling on her in the past week, got them off in time though. Darn bear ticks
How is Gracie?
I'm so glad to hear she's doing better. She's happy to have her mama home!!
And that poor girl. Them darn ticks!!!! They should be going away soon, right? With the cold temps coming?
Gracie seems to be doing really well, thanks. If we weren't giving her so much medicine I would never in a million years think there is anything wrong with her! She's been taking her antibiotic pretty well! Always a relief though every time she gets one down! She goes back in next week for a urine culture.
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