Kahlua Cheesecake

Tonya is asking me to make this for Christmas this year.  So I guess I will be making this for Christmas.

Ingredients

For Crust

2¼ cups Brownie Brittle or other chocolate wafer cookie, crushed

½ cup melted butter

Cheesecake

32 ounces cream cheese

2 cups sour cream

5 eggs

¾ cup Kahlua

½ cup sugar

2 tablespoons cornstarch

1 ½ teaspoons vanilla paste or vanilla

Kahlua Whipped Cream

2 cups heavy whipping cream

1 cup Kahlua

1 packet unflavored gelatin (about 2 teaspoons)

¼ cup hot water

Instructions

Put Brownie Brittle into a ziplock bag and crush it with a rolling pin (or food process it until it is crumbs). Put in the bottom of a 10 inch springform pan and mix in the melted butter. Press evenly into the bottom of the pan.

Beat cream cheese until smooth. Add sour cream and eggs. Beat until smooth.

Add the remaining ingredients and beat until smooth. Pour onto prepared crust.

Wrap the pan in 2 layers of aluminum foil and set in a baking dish. Pour water into the baking dish until it is half way up the sides of the springform pan.

Bake in a 300°F oven for 2 hours. The top should be golden brown.

Let cool.

Kahlua Whipped cream

Mix gelatin into hot water and set aside to cool to room temperature.

Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff.

Top cheesecake with Kahlua whipped cream.

Notes

A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch gives more volume.

Comments and suggestions are ALWAYS welcome.

THE Best Home Made Beans EVER

Tonya and I really like beans.  Although the gas you get from them isn't so great, but beans are a musical fruit.  What?  You never heard the rhyme?

Beans, beans
The Musical Fruit
The more you eat
The more you toot

The Tea Biscuit, is from an earlier post.  To see that recipe, click "HERE".

Ingredients

1 pound Yellow Eyed Beans
12 cups of water (Divided)
1 onion chopped
2 tablespoons of butter
4 to 6 sliced of bacon chopped
1 cup brown sugar
1/2 cup molasses
1/4 cup red wine vinegar
1 tablespoon Worcester sauce
1 tablespoon powdered garlic
2 teaspoons liquid smoke
1 teaspoon powdered ginger
1 teaspoon black pepper
1 teaspoon dry mustard

Stuff you will need

Porcelain covered Cast Iron Dutch Oven
Stiring spoon
Cutting board
Sharp knife
Patience

Directions

Soak your beans overnight in 6 cups of water.  They are going to swell during the night.  

Drain, rinse and put back in the Dutch Oven with the remainder of the 6 cups of water.

Boil the beans for 1 hour.

Get another large mixing bowl and put your colander in the bowl.  Drain the beans and keep the liquid.

In the Dutch Oven, add the butter and fry up the onions.

Once the onions are translucent, about 5 minutes, add the remainder of the ingredients, including the liquid that you retained from boiling the beans.

Cover the beans and put the Dutch Oven in the oven at 250 F for about 4 hours.  Or, if you prefer, cover and leave the Dutch Oven on the stove top at low heat for 4 hours.

My stove top has settings from 1 to 10.  I put the Dutch Oven at 2, for 4 hours on the stove top.  That allowed me to make the Tea Biscuits in the oven.

Comments and suggestions are ALWAYS welcome

French Toast

French Toast, or like our friends to the south would prefer, Freedom Toast.

Quick and easy breakfast.  I remember the first time I had French Toast, I must have ate about 10 of them.

Ingredients

3 eggs
1/4 cup of milk
Salt and Pepper to taste
Cinnamon (Optional)

Stuff you will need

Skillet
Mixing bowl, shallow enough so that you can dip your bread into it
Whisk
Spatula

Directions

Heat up your skillet on medium heat.

Put the eggs, milk, salt and pepper into the mixing bowl and whisk that till it is well mixed.

Personally I like to put butter on my bread, but this isn't necessary.  Dip the bread into the egg mix and into the skillet.

Flip after 2 minutes.  Keep cooking till it is toasted to your liking.  

Plate up the French Toast and sprinkle cinnamon on top if you like.  Can be served with Pancake Syrup.

Comments and suggestions ALWAYS welcome.

Apple Crisp Cookie Cups

Amy at work asked if I would be able to make these.  This is on my "to do" list.  I just haven't made them yet.

Ingredients

1 1/4 c. brown sugar (divided)
3/4 c. granulated sugar (divided)
2 sticks unsalted butter, softened (plus more for cooking apples)
2 eggs
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 3/4 c. rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Granny Smith apples, peeled, cored and finely chopped
2 tsp. cornstarch
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Caramel sauce, for serving

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.

Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)

While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.

Meanwhile, melt about 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.

Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.

Comments and suggestions are ALWAYS welcome.

KFC Style Gravy (Kentucky Fried Chicken)

Isn't it funny how some gravy is considered a lot better than some others?  Well this is one that a lot of people absolutely love in Canada.

Ingredients

4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water

Stuff you will need

Soup Pot
Whisk
Mixing Bowl
Hungry people

Directions

Boil the water and add bouillon cubes; stir until dissolved. Set aside.

Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.

Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.

Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.

Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.

Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.

Serve while hot.

Comments and suggestions are ALWAYS welcome.

Hush Puppies

This part is a true story.

In the Old South, they used to make these yummy cornmeal balls so they'd have something to throw to the hounds to keep them from howling when Yankee soldiers approached.

So if you've always wondered how Hush Puppies got their name, now you know!

Because I researched the back story on these "Hush Puppies", there was a local restaurant (Embers in Sydney) that had a contest to name these dough balls with creme cheese and left over beef brisket.  I submitted the name "Hush Puppies" and won a $50.00 voucher.

Ingredients

2 cups self-rising cornmeal
1 onion, finely chopped
3/4 cup milk
1 egg
Peanut oil for frying

Stuff you will need

Mixing bowl
Whisk
Deep fryer
Slotted spoon to remove the Hush Puppies from the deep fryer

Directions

In a medium bowl, combine all ingredients except oil; mix well. 

In a large pot over high heat, heat one inch of oil until hot but not smoking. Drop cornmeal mixture by rounded teaspoonfuls into oil to form hush puppies. Cook in batches 2 to 3 minutes, turning to brown on all sides.

Remove from oil with a slotted spoon and drain on a paper towel-lined platter. Serve immediately.

Comments and suggestions ALWAYS welcome.

Caramelize Onions

Ingredients

2-4 yellow onions
2 tablespoons butter, extra-virgin olive oil, or a mix
2 tablespoons white or red wine, vegetable or chicken stock, balsamic vinegar, or water
Salt

Stuff you will need

Stainless steel or cast-iron skillet
Stiff spatula

Directions

Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)

Melt the butter: Place your skillet over medium heat and melt the butter.

Add the onions: Add all the onions to the pan and stir them gently to coat with butter.

Caramelize the onions: Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age:

Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan. • Around 20 Minutes:Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots. • Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions. • Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking. • Around 50 Minutes and Beyond: Continued cooking will result in darker, richer, even more caramelized onions. Continue checking the onions every 5 to 10 minutes until they reach your desired level of caramelization. The fond may start to build up on the bottom of the pan — let it be unless it looks like it's starting to burn (in which case, deglaze the pan with a little water).

Deglaze the pan and salt the onions: When your onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Salt the onions to taste.

Cool and store the onions: If you're not using the onions immediately, let them cool in the pan, then transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.

Samosa

Samosa is a dish from the Middle East.  Yet the entire time that I was there as a PeaceKeeper for 6 months, I never had this.

Ingredients

Pastry
2½ cups (385g) plain flour
1 tsp salt
50g butter, softened to room temperature
200ml warm water
plain flour, extra, for dusting

Filling
1 onion, peeled and halved
1 large carrot, peeled
3cm fresh ginger, finely grated or chopped
2 tsp cumin seeds
1 tbs vegetable oil
500g whole small desiree potatoes, cooked until tender, cooled and peeled
½ bunch coriander
¼ cup frozen peas
1½ tsp garam marsala (home-made recipe below)
rind and juice of ½ lemon
salt, to taste
oil, for deep frying

Directions

Fit the food processor with the work bowl and multipurpose blade.  Add flour and salt and process on speed 1 for 3 seconds. Add butter and water and process on speed 1 until mixture forms a ball. Change to the dough blade and process (knead) on speed 1 until dough is soft and pliable. Lightly coat in extra flour and wrap in plastic wrap. Refrigerate for 30 minutes.

Fit the food processor with the shredding disc.  Shred the onion, carrot and ginger on speed 1. Remove and set aside.
Toast cumin seeds in a frying pan for 2 minutes or until fragrant. Remove from the pan. Add the oil and onion mixture to the pan and cook for 3 minutes to soften.

Fit the work bowl with the multipurpose blade.  Add the potatoes, onion mixture, coriander, peas, garam marsala, rind and juice and salt. Process on speed 1 until combined (the filling should have a lumpy texture). 

Divide into 12.

Cut dough into 6 sections. Working with one section (keep the remaining covered with plastic wrap to avoid drying out), pat out the dough to a flat circle about the size of your palm.

Roll out with a rolling pin or attach the pasta roller (on setting 1) to the stand mixer, turn mixer to speed 4 and pass through the dough. Roll out to an oval approximately 12 cm long. 

Cut dough in half so you have two half circles. Trim each half circle (discarding the excess) to form 2 triangles.

Moisten edges with a little water. Place filling into the centre of each triangle and bring up the points to meet each other in the centre. Press the sides together firmly to seal. Repeat to make 12 samosas.

Heat the oil in a large deep saucepan over a medium heat to 180C. Deep fry 3 samosas at a time until golden brown and blistered. Drain. Sprinkle with extra garam marsala and salt.
Serve with combined natural yogurt, fresh chopped mint and coriander.

Garam marsala
There are many variations. This is a mild sweet version.
Makes 1/3 cup
1½ tbs coriander seeds
1 tbs green cardamom pods
1 tbs black peppercorns
1½ tsp cumin seeds
1½  tsp fennel seeds
1 cinnamon stick, broken into several pieces

Toast the spices in a frying pan for 5 minutes. Cool. Crush cardamom and remove the seeds, discard the shell.

Place the spices into the Spice and Coffee Grinder and grind to the desired consistency. Store mixture in a sealed jar in the refrigerator. Use within 6 months.

Comments and suggestions are ALWAYS welcome

Sangria

Ingredients

Two 750-milliliter bottles red wine (or one 1.5-liter bottle)
2 cups freshly squeezed orange juice
1/2 cup sugar
Mixed cut fresh fruit such as apples, pears, pineapples, peaches or grapes, as needed

Stuff you will need

Pitcher large enough to hold all these ingredients
Warm sunny afternoon without anything else to do 

Directions

Add the wine, orange juice, sugar, fruit and plenty of ice to a clean cooler. Let sit for at least 1 hour. 

Comments and suggestions are ALWAYS welcome

Dandelion Wine

Ingredients

1 or 2 packed quart of dandelion blossoms 
4 cups sugar 
0.5 lb. chopped raisins 
1 lemon and 1 orange sliced with rind 
0.5 oz. yeast 
1 gallon boiling water 

Directions

Put blossoms, 1/2 sugar, raisins, orange, and lemon in a container and pour 1 gallon of boiling water over it, stir. When luke warm, pitch 0.5 oz compressed yeast. Let stand covered for four days, stirring twice a day. String through cloth and put other 1/2 of the sugar in. Let work for six more days. Bottle, do not cork for at least 4 days, or when it stops working.

I've never personally had dandelion wine, but why not do something with those pesky yellow flowers that infest your lawn.

Although right now there is a movement to keep the dandelions on your lawn to save the bees.

Comments and suggestions are ALWAYS welcome.

Chicken Fried Steak

I have heard about this and decided to try to make it on my own.  It turned out pretty good.  It was a nice change of pace.

Indregients

1/3 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 egg

1 tablespoon water

1 tablespoon canola oil

4 (4-ounce) beef cube steaks, pounded to 1/4-inch thickness

3/4 cup chicken broth

Stuff you will need

Meat Mallet

Cutting Board

Mixing bowl

Directions

In a shallow dish, combine flour, garlic powder, onion powder, cayenne pepper, and black pepper; mix well. Reserve 1 tablespoon of mixture; set aside. In another shallow dish, whisk egg substitute and water.

In a large skillet over medium-high heat, heat oil until hot. Dip steaks in egg mixture then in flour mixture, coating both sides. Place steaks in skillet and cook 3 to 4 minutes per side, or until cooked through and golden. Place on platter and cover to keep warm.

In the same skillet, whisk reserved flour mixture and chicken broth. Cook 1 to 2 minutes, or until gravy has thickened. Serve over steak.

Comments and suggestions ALWAYS welcome

Fish Batter

Ingredients

1 cup flour
2 tsp baking powder
1 tsp cornstarch
1/2 tsp salt
1 egg
Water (about 1 cup or amount for desired consistency)

Stuff you will need

Mixing bowl
Whisk
Fish that has been fillet and you want to deep fry

Directions

Mix ingredients together. 

Dredge fish in flour and then dip in batter and deep fry for 8 to 10 minutes.  

Once all the fish has been cooked, do a second fry, about another 6 to 8 minutes for a crispy fish.

Comments and suggestions ALWAYS welcome.

Bubbly Bake

Not your every day breakfast, but when you are looking for something that is cheesy and bacony, this is it.

I got this recipe from Krystal Denny, one of the ladies I worked with in Tech Support.

Ingredients

1 small bag of small cut hash browns (500 grams)

500 ml schredded marble/mozzarella cheese (pizza cheese)

250 ml of sour crème

1 onion chopped

125 ml bacon bits

Stuff you will need

Cookie sheet lined with parchment paper

Directions

Mix together.  Transfer to oven safe baking pan.  Bake 350 till golden brown.

Comments and suggestions ALWAYS welcome

Cast Iron Dutch Oven Beef Stew w/Video

Do you remember coming in from the cold and your Momma would have made a beef stew?  You would be sliding down the hill on your toboggan for hours.  As you got older, you would be playing street hockey.

The street lights came on and you knew you had to go home.  As you walked in the door, the aroma would hit you first.  You would be sitting at the table, dangling your feet. Trying to take that first bite, but watch out!  It's HOT!  Now you burnt your tongue.

But you would continue to eat it and the warmth would spread.  Your toes are tingling from the cold leaving your feet.

Ingredients

1 pound of beef, cubed
Salt & Pepper and about a 1/3 cup of flour
3 to 4 Potatoes, cubed
3 to 4 Carrots, cut up
2 onions, diced
3 to 4 stalks of celery, diced

Gravy

1/3 cup of flour
1/3 cup of butter
1 box of vegetable broth
1 tablespoon of Kitchen Bouquet or Beef Concentrate

Stuff you will need

Cast Iron Dutch Oven
1 x 3 litre pot
Cutting board
Knife
Whisk
Stiring spoon

Directions

Cube the potatoes and cut up your carrots.  Then put them on to boil.

Cut the beef into bite sized chunks.  If you have any fat on your beef, cut it off and put it aside.

In a bowl with the salt, pepper and flour, toss them about to get the beef covered.

Heat up your Cast Iron Dutch Oven on medium heat.  Once the Dutch Oven is hot (you will see smoke coming out of the pot), put in the fat that you saved earlier.  Render out as much fat as you can.  This stuff is really tasty.  Remove from the pot, let it cool.  Feed it to the dog, the sea gulls, or throw it out to the feral cats to eat.

Now add put a few tablespoons of butter.  Fry up the beef till browned on all sides.  Remove from the Dutch Oven.

Put another tablespoon of butter and fry up the onions and celery.  Till they are cooked.  No more than about 10 minutes.  Remove them from the Dutch Oven.

Put in the 1/3 cup of butter.  Once melted, add the flour.  Whisk and don't let it burn.  You will notice a cooking flour smell (I don't know how else to describe it).  Continue to whisk for about 10 minutes.  

Add the vegetable broth, about a cup at a time.  It is going to get THICK.  Don't worry, as you add more broth, about a cup at a time, it will thin out.  With your whisk, get any burnt bits off the bottom of the Dutch Oven.  These are flavour bits.  Add the Kitchen Bouquet, or beef concentrate, to darken the gravy.

Turn the heat down to low.

Put the beef back in the gravy.  Stir that about.

Now add the onions and celery.  Stir them in.  Although it may look done at this point, your not there just yet.

Drain and add the potatoes and carrots.  Stir that in.  It's tempting, but don't serve it just yet.

Let this sit on the stove for about an hour.  Stiring occasionally.

Serve in a deep bowl with a thick piece of home made bread, topped with butter.

Here is the video that I did while I was making the stew.  As of a few moments ago, I have 82 subscribers.  Once I get to 100, I will be feeding Max a cooked steak.

Comments and suggestions are ALWAYS welcome.

Crunchy honey garlic pork chops

Ingredients

6-9 pork chops (not too thick, you can use boneless pork loin) 
2 eggs 
4 Tbs water 
2 cups flour 
1 tsp. salt 
1 tsp. black pepper 
1 tsp. garlic powder 
Canola or vegetable oil for frying chops 

Glaze

1 1/2 cups honey 
1/2 cup brown sugar 
1/2 tsp. ginger 
dash of cayenne pepper (to your taste) 
1/2 cup soy sauce 
1 Tbs chopped garlic 
2 Tbs butter 

Directions

Whisk the eggs and 4 Tbs. water together in a shallow dish. 

Mix the flour, salt, pepper, and garlic powder in another shallow dish. 

Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. 

Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. 

Remove from the pan to a 9"x13" baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over. 

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through. Works great with chicken too!

Comments and suggestions are ALWAYS welcome

Cast Iron Skillet Steak

There is a lot of people that I know, that loves steak.  A steak done right...  can't beat it.

Today's steak came from a roast that Tonya bought on Friday afternoon.  I cut up the roast and got 10 steaks from it.  Well, there was 11, but one was really small.

You don't need to cut up a roast to make this.

Ingredients

Steak
Olive Oil, Salt, Pepper, garlic powder, onion powder and rosemary

Stuff you will need

Cast Iron Skillet
Tongs to be able to flip your steak

Directions

Put a thin layer of Olive Oil on your steak followed by your seasonings.  Do this to your steak about an hour before you are going to cook it.  Then let it rest on the counter.  Go have another beer, or Caesar, or what ever beverage that you like.

Put your Cast Iron Skillet on the stove at medium heat.  Within a few moments, you will see smoke coming off the skillet.  

I would imagine, this is where the term "Smoking Hot" comes from.

It's really important that you let your skillet get this hot, so that nothing sticks to it.  Otherwise, you have a hot mess on your hands.

Then flip the steak into the skillet.  No butter.  No margarine.  No oils of any kind.  The steak will not stick if your Cast Iron Skillet has been properly seasoned.

After 2 minutes.  Flip it over.

2 minutes later, another flip.

2 minutes after that, yet another flip.

Depending on how thick your steak is, it could be done.  The steak in my video, needed another flip.  Tonya needed 2 more after that and my sister-in-law, 2 more flips for her.

Here is a video of me cutting up a roast into steaks, seasoning, cooking and serving them up.

Did you enjoy the video?  Click to subscribe.  Once I get to 100 subscribers, my dog Max, I will cook and feed him a steak of his own.

Comments and suggestions are ALWAYS welcome.

Caesar (The Drink)

There is so many variations on this drink.  Are any of them wrong?  Not really, but there are some that I would enjoy more than others.

But one thing rules over them all.  The Caesar is a Canadian invention.  Your welcome world!

Ingredients

2 oz Vodka
3 large ice cubes
Splash of Lemon Juice
Squirt of Hot Sauce
Mott's Caesar rim spice
Mott's Clamato Juice

Stuff you will need

14 oz glass
Party Atmosphere
The ability to hold your liquor

Directions

Put the ice in the glass.  

Then the splash of Lemon Juice followed by the Hot Sauce.  

You can rim the glass if you like, but I prefer to put the Mott's Caesar Rim Spice right into the glass.  Do you like it SPICY?  Then add more Hot Sauce and the Rim Spice.  Remember, you can't really make this wrong, you can make this your recipe.  

Add the Vodka and fill'er up with the Mott's Clamato Juice.

Here is a video of me making a Caesar for Tonya and her sister.

Did you enjoy this video?  Click to Subscribe.  Share with your friends from away.  That way, they will see what Canadian's drink.  

Comments and suggestions are ALWAYS welcome.

Turkey Pot Pie

So why is it a Turkey "Pot Pie" and not just a Turkey "Pie".  I goggled it and it's because it has a top crust.

If you think about meat pies, like a tourtiere, quiche and pizza, it doesn't have a top crust.

I digress, this Turkey Pot Pie was made with a 14 inch cast iron skillet.

Prep-time, about 45 minutes.  Cook time, about 60 minutes.

Ingredients

Left overs from your Thanksgiving

Stuff you will need

Cast Iron skillet, big enough to hold the left overs

Directions

Because I am using a 14 inch skillet, I needed the deep dish double pie crust.  See my blog about the Crisco pie crusts by going to this link.

Once you got the pie crust chilling, make sure that the Turkey pieces are cut up into small bites.  Nothing worst that trying to eat your Turkey Pot Pie and you got a HUGE chunk of Turkey that needs to be cut with a fork and knife.  That isn't how you eat pie.

Preheat the oven to 350 F.

Roll out your bottom crust and place it in the skillet.

Put the Thanksgiving left overs in the skillet.  Put the gravy in last.

Roll out your top crust and place it, well, on top of the pie.  Fold over the pie crust, or pinch it in place, removing the excess crust.

Bake for 60 minutes.  I know in the video, I said 45, but I didn't show in the video that I had to extend the cooking time.

Did you like the video?  If yes, click to Subscribe.  When I get over 100 subscribers, I will be cooking Max, my Bernese Mountain Dog a steak.

Comments and suggestions are ALWAYS welcome.