Gator Pam

7th night! I appreciate this one even more after having seen the National Tour of Hamilton.

The latest Six13 for the 6th night.

5th night

4th day!

Happy Humpmas and Humpy New Year!

Merry Chr-stmas!

Chr-stmas Eve. Time for some music. I love songs about the Chr-stmas Truce during WWI. Hope orevails, even in the darkest of times. This one is new to me, but I think it's lovely.

3rd night in!

Chag Urim Sameach! Merry Chr-stmas!

For the second night, let's turn to one which is more light hearted.

I enjoy the a capella groups, especially the themed videos. But, Peter, Paul and Mary's Light One Candle really hit a chord with me this year.

Let's get this festival started!

Happy Hanukkah, everyone!

*double posted here and in the Holiday forum, since this thread is year round* I had lost the laptop which had all of my French toast casserole recipes I rotate through to the blue screen of death, and of course I hadn't ever backed my recipes up before that happened. I didn't worry about it though, as,I knew I had posted them on the forum. So, imagine my dismay when I could no longer find them! I reached out to Brad, and yes, the thread they were in was on the old server, from back in 2005. Thankfully, Brad knows his database, and was able to find them for me. I went in and copied them, and am reposting them here, so they are on the new server. For those who would also like to have them, enjoy! Apple French Toast A delicious baked french toast recipe with a wonderful spicy apple syrup. It is prepared the night before and baked just before serving. 1 cup brown sugar 1/2 cup butter 2 Tablespoons light corn syrup 2 large tart apples, peeled and sliced 1/4" thick 3 eggs 1 cup milk 1 tsp vanilla extract 9 slices day-old french bread (3/4" thick) Syrup: 1 cup applesauce 1 10 oz jar apple jelly 1/2 tsp cinnamon 1/8 tsp ground cloves In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes. Pour into ungreased 13x9x2 pan and arrange apple slices on top. In mixing bowl, beat eggs, milk and vanilla. Dip bread into the egg mix for 1 minute and place over apples. Cover and refrigerate overnight. 30 minutes before baking remove from refrigerator and let sit out. Bake in preheated 350 degree oven for 30-40 min. Meanwhile, prepare syrup. Combine all syrup ingredients in medium saucepan. Cook and stir until hot. Invert french toast onto a serving platter and serve with syrup. Yield: 4 servings. Blueberry French Toast (Kimberly Amstutz) 12 slices day-old white bread, cut into 1” cubes 2 (8 oz.) package of cream cheese, cubed 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup honey or maple syrup Place half of the bread cubes in a greased 9"-x-13" baking dish. Place cream cheese cubes over bread. Top with blueberries Sprinkle remaining bread cubes on top. In a large bowl, beat together the eggs, milk and honey or maple syrup Pour egg mixture over bread. Cover and chill for 8 hours, or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350ºF for 30 minutes. Uncover and bake for an additional 30 minutes or until golden brown and center is set. For sauce: 1 cup sugar 2 TBS cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 TBS butter or margarine Combine sugar and cornstarch in a medium sized saucepan. Add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat and simmer for 5-8 minutes, or until blueberries have burst. Stir in butter or margarine. Stir until butter is melted. Serve sauce over French toast. Note: Bottled blueberry syrup can be substituted for the homemade sauce. Creme Brulee French Toast Serves 6-8 2 TBS corn syrup (light or dark) 1/2 Cup butter (stick) 1 Cup brown sugar, packed 1 Loaf French or white bread, thickly sliced - with the crust removed. 5 Eggs 1-1/2 Cups half & half 1 tsp vanilla 1 tsp Grand Marnier or orange baking liqueur, 70% alcohol (optional) 1/4 tsp salt In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam. Set aside. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup. In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight. In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350ºF uncovered, for 45 minutes. Cut into squares and serve immediately. Serve with maple syrup and butter. (Can be reheated) Eggnog French Toast (Debbie/Doberlady) 1 TBS butter, softened 2 cups eggnog 2 cups milk 6 eggs 2 tsp vanilla extract 1 tsp ground nutmeg 1/2 tsp ground cinnamon 1/8 tsp salt 10 slices (about 3/4-inch thick) good quality white bread with crusts 1 cup maple syrup Optional: 1 tsp rum extract 2 TBS powdered sugar Butter the inside of a 2 1/2-quart baking dish and set aside. With a large whisk, beat together eggnog, milk, eggs, vanilla, nutmeg, cinnamon and salt. Arrange bread in the prepared baking dish, overlapping the slices. Pour batter over bread, then turn slices over, making sure that both sides are covered with batter. Cover and refrigerate overnight. The next morning, bake the French toast in a preheated 400-degree oven about 15 minutes, or until golden brown on top.While the dish is baking, warm maple syrup with optional rum extract over medium-low heat. Sift powdered sugar over French toast and serve with the syrup on the side. Makes 5 to 10 servings Make-Ahead Chocolate French Toast From: The Times Record News (Wichita Falls) Recipe shared by: LyndaMc994 1 loaf day-old French bread 1 c milk chocolate chips or cinnamon chips 5 eggs, beaten 1 1/4 c milk 1/4 tsp cinnamon 1/4 tsp vanilla extract Maple syrup, optional Spray a 13x9" baking pan with nonstick cooking spray. Cut French bread into 6 slices, each 1 1/2" thick. Using a small sharp knife, cut 2" long slits in one side of each bread slice; cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into baking pan. Whisk together eggs, milk, cinnamon & vanilla. Pour egg mixture evenly over bread; carefully turn pieces over; spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight. Heat oven to 400°. Bake uncovered 20 to 30 minutes or until golden brown. Transfer toast to plates. Serve with warm maple syrup, if desired. Serves 6. Stuffed French Toast with Strawberry Sauce From: Favorite Recipes from the Mainstay Inn/PPFQP (Pam) 1 loaf firm white bread (Wonder bread) 10 eggs 1 8 oz pkg cream cheese 1 1/2 cups half and half -- or milk 1/4 cup maple syrup 8 TBS butter -- melted Strawberry Sauce: 2 cups sliced strawberries -- fresh or frozen 2 cups strawberry preserves Cube bread and layer half in a 12-x-8.5-in pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix eggs, half-and-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce or maple syrup. To make sauce, heat sliced strawberries and strawberry preserves together (I use the microwave). Serve over french toast. Some other teriffic brunch recipes that require a little more work assembling in the morning: German Breakfast Pancakes looks like http://www.originalpancakehouse.com/images/php_dutch.jpg Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Breakfast German 6 Eggs 1/8 tsp Salt 1 cup Flour -- unsifted 1/2 cup Milk 1 tsp Sugar 1/4 lb Butter Powdered Sugar Preheat oven to 450ºF. Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned. Lower the temperature to 400 degrees if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below. Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon. Apple Pancake looks like http://www.originalpancakehouse.com/images/php_apple.jpg Batter Ingredients: 6 eggs 1 cup flour 1/2 cup sugar 1/2 tsp salt 1-1/2 cups milk 1/2 tsp cinnamon 1 tsp vanilla Topping Ingredients: 4 apples, peeled and sliced 1/4 cup brown sugar 1/3 cup butter 1/4 cup raisins Combine dry ingredients for batter, add liquids. Blend until smooth. Melt butter in oven in a 10” cast iron skillet. Pour apples, raisins, and brown sugar into hot butter in skillet, stir until apples are coated and brown sugar is melted. Return to oven until butter is hot again, add batter. Bake for 20 minutes at 425ºF. Cut pancake into serving pieces. Serves 6-8. Bagels and More Tomato Melt (Pam/FanofPern) 1 bagel or bialy, split and lightly toasted (I get an ET bagel) 2 TBS scallion cream cheese (can use any type of cream cheese), divided 2 slices sweet onion 2 thick slices good beefsteak tomato 2 slices muenster cheese (can use any sliced cheese) Spread 1 TBS cream cheese on each half of the bagel or bialy. Put a slice of onion, tomato, and sliced cheese on each side, in stated order, on each half. Broil both halves of the bagel until sliced cheese turns bubbly and melts. Serve both halves open faced. Banana Pancakes with Peanut Butter & Jelly Syrups (Belinda/BAR2969) 2 cups biscuit mix 1 cup mashed banana (2 to 3 ripe bananas) 1 cup buttermilk 2 large eggs 1/2 tsp ground cinnamon 3 TBS butter or margarine Whisk together first 5 ingredients in a large bowl just until moistened. Melt 1 TBS butter on a hot griddle. Pour 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn and cook the other side of pancakes. Repeat procedure with remaining butter and pancake batter. Peanut Butter Syrup (Belinda/BAR2969) 3/4 cup maple syrup 1/4 cup peanut butter Whisk together maple syrup and peanut butter until smooth. Serve pancakes with peanut butter mixture and strawberry syrup. Yield: 12 (4-inch) pancakes Prep Time: 10 minutes; Cook: 12 minutes. Notes: I found this recipe in an old Southern Living Magazine that I picked up out of a freebie box at a yard sale. The recipe looked pretty simple to make and even though I did not have any strawberry syrup I made them anyway. They were delicious. My daughter and I both enjoyed them. If you have any leftovers, put them in a single layer on a wax paper-lined baking sheet and freeze them. When they are frozen, place in an airtight container, and return to the freezer (they will keep for a month). To reheat, broil 6 inches from heat for 2 minutes on each side. Blintz Casserole Filling: (1) 6 oz package cream cheese (room temperature) 1 cup cottage cheese 1 egg beaten 1 TBS sugar 1 tsp vanilla Batter: 1/2 cup butter or margarine (room temperature) 1/3 cup sugar 4 eggs 1 cup flour 2 tsp baking powder 1 cup plain yogurt 1/2 cup sour cream 1/2 cup orange juice Preheat oven to 375ºF. Butter and flour a large casserole dish (9x13). In a small bowl, beat cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside. In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice. Pour 1/2 of batter into prepared casserole dish, layer in filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves

I had lost the laptop which had all of my French toast casserole recipes I rotate through to the blue screen of death, and of course I hadn't ever backed my recipes up before that happened. I didn't worry about it though, as,I knew I had posted them on the forum. So, imagine my dismay when I could no longer find them! I reached out to Brad, and yes, the thread they were in was on the old server, from back in 2005. Thankfully, Brad knows his database, and was able to find them for me. I went in and copied them, and am reposting them here, so they are on the new server. For those who would also like to have them, enjoy! Apple French Toast A delicious baked french toast recipe with a wonderful spicy apple syrup. It is prepared the night before and baked just before serving. 1 cup brown sugar 1/2 cup butter 2 Tablespoons light corn syrup 2 large tart apples, peeled and sliced 1/4" thick 3 eggs 1 cup milk 1 tsp vanilla extract 9 slices day-old french bread (3/4" thick) Syrup: 1 cup applesauce 1 10 oz jar apple jelly 1/2 tsp cinnamon 1/8 tsp ground cloves In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes. Pour into ungreased 13x9x2 pan and arrange apple slices on top. In mixing bowl, beat eggs, milk and vanilla. Dip bread into the egg mix for 1 minute and place over apples. Cover and refrigerate overnight. 30 minutes before baking remove from refrigerator and let sit out. Bake in preheated 350 degree oven for 30-40 min. Meanwhile, prepare syrup. Combine all syrup ingredients in medium saucepan. Cook and stir until hot. Invert french toast onto a serving platter and serve with syrup. Yield: 4 servings. Blueberry French Toast (Kimberly Amstutz) 12 slices day-old white bread, cut into 1” cubes 2 (8 oz.) package of cream cheese, cubed 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup honey or maple syrup Place half of the bread cubes in a greased 9"-x-13" baking dish. Place cream cheese cubes over bread. Top with blueberries Sprinkle remaining bread cubes on top. In a large bowl, beat together the eggs, milk and honey or maple syrup Pour egg mixture over bread. Cover and chill for 8 hours, or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350ºF for 30 minutes. Uncover and bake for an additional 30 minutes or until golden brown and center is set. For sauce: 1 cup sugar 2 TBS cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 TBS butter or margarine Combine sugar and cornstarch in a medium sized saucepan. Add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat and simmer for 5-8 minutes, or until blueberries have burst. Stir in butter or margarine. Stir until butter is melted. Serve sauce over French toast. Note: Bottled blueberry syrup can be substituted for the homemade sauce. Creme Brulee French Toast Serves 6-8 2 TBS corn syrup (light or dark) 1/2 Cup butter (stick) 1 Cup brown sugar, packed 1 Loaf French or white bread, thickly sliced - with the crust removed. 5 Eggs 1-1/2 Cups half & half 1 tsp vanilla 1 tsp Grand Marnier or orange baking liqueur, 70% alcohol (optional) 1/4 tsp salt In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam. Set aside. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup. In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight. In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350ºF uncovered, for 45 minutes. Cut into squares and serve immediately. Serve with maple syrup and butter. (Can be reheated) Eggnog French Toast (Debbie/Doberlady) 1 TBS butter, softened 2 cups eggnog 2 cups milk 6 eggs 2 tsp vanilla extract 1 tsp ground nutmeg 1/2 tsp ground cinnamon 1/8 tsp salt 10 slices (about 3/4-inch thick) good quality white bread with crusts 1 cup maple syrup Optional: 1 tsp rum extract 2 TBS powdered sugar Butter the inside of a 2 1/2-quart baking dish and set aside. With a large whisk, beat together eggnog, milk, eggs, vanilla, nutmeg, cinnamon and salt. Arrange bread in the prepared baking dish, overlapping the slices. Pour batter over bread, then turn slices over, making sure that both sides are covered with batter. Cover and refrigerate overnight. The next morning, bake the French toast in a preheated 400-degree oven about 15 minutes, or until golden brown on top.While the dish is baking, warm maple syrup with optional rum extract over medium-low heat. Sift powdered sugar over French toast and serve with the syrup on the side. Makes 5 to 10 servings Make-Ahead Chocolate French Toast From: The Times Record News (Wichita Falls) Recipe shared by: LyndaMc994 1 loaf day-old French bread 1 c milk chocolate chips or cinnamon chips 5 eggs, beaten 1 1/4 c milk 1/4 tsp cinnamon 1/4 tsp vanilla extract Maple syrup, optional Spray a 13x9" baking pan with nonstick cooking spray. Cut French bread into 6 slices, each 1 1/2" thick. Using a small sharp knife, cut 2" long slits in one side of each bread slice; cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into baking pan. Whisk together eggs, milk, cinnamon & vanilla. Pour egg mixture evenly over bread; carefully turn pieces over; spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight. Heat oven to 400°. Bake uncovered 20 to 30 minutes or until golden brown. Transfer toast to plates. Serve with warm maple syrup, if desired. Serves 6. Stuffed French Toast with Strawberry Sauce From: Favorite Recipes from the Mainstay Inn/PPFQP (Pam) 1 loaf firm white bread (Wonder bread) 10 eggs 1 8 oz pkg cream cheese 1 1/2 cups half and half -- or milk 1/4 cup maple syrup 8 TBS butter -- melted Strawberry Sauce: 2 cups sliced strawberries -- fresh or frozen 2 cups strawberry preserves Cube bread and layer half in a 12-x-8.5-in pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix eggs, half-and-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce or maple syrup. To make sauce, heat sliced strawberries and strawberry preserves together (I use the microwave). Serve over french toast. Some other teriffic brunch recipes that require a little more work assembling in the morning: German Breakfast Pancakes looks like http://www.originalpancakehouse.com/images/php_dutch.jpg Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Breakfast German 6 Eggs 1/8 tsp Salt 1 cup Flour -- unsifted 1/2 cup Milk 1 tsp Sugar 1/4 lb Butter Powdered Sugar Preheat oven to 450ºF. Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned. Lower the temperature to 400 degrees if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below. Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon. Apple Pancake looks like http://www.originalpancakehouse.com/images/php_apple.jpg Batter Ingredients: 6 eggs 1 cup flour 1/2 cup sugar 1/2 tsp salt 1-1/2 cups milk 1/2 tsp cinnamon 1 tsp vanilla Topping Ingredients: 4 apples, peeled and sliced 1/4 cup brown sugar 1/3 cup butter 1/4 cup raisins Combine dry ingredients for batter, add liquids. Blend until smooth. Melt butter in oven in a 10” cast iron skillet. Pour apples, raisins, and brown sugar into hot butter in skillet, stir until apples are coated and brown sugar is melted. Return to oven until butter is hot again, add batter. Bake for 20 minutes at 425ºF. Cut pancake into serving pieces. Serves 6-8. Bagels and More Tomato Melt (Pam/FanofPern) 1 bagel or bialy, split and lightly toasted (I get an ET bagel) 2 TBS scallion cream cheese (can use any type of cream cheese), divided 2 slices sweet onion 2 thick slices good beefsteak tomato 2 slices muenster cheese (can use any sliced cheese) Spread 1 TBS cream cheese on each half of the bagel or bialy. Put a slice of onion, tomato, and sliced cheese on each side, in stated order, on each half. Broil both halves of the bagel until sliced cheese turns bubbly and melts. Serve both halves open faced. Banana Pancakes with Peanut Butter & Jelly Syrups (Belinda/BAR2969) 2 cups biscuit mix 1 cup mashed banana (2 to 3 ripe bananas) 1 cup buttermilk 2 large eggs 1/2 tsp ground cinnamon 3 TBS butter or margarine Whisk together first 5 ingredients in a large bowl just until moistened. Melt 1 TBS butter on a hot griddle. Pour 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn and cook the other side of pancakes. Repeat procedure with remaining butter and pancake batter. Peanut Butter Syrup (Belinda/BAR2969) 3/4 cup maple syrup 1/4 cup peanut butter Whisk together maple syrup and peanut butter until smooth. Serve pancakes with peanut butter mixture and strawberry syrup. Yield: 12 (4-inch) pancakes Prep Time: 10 minutes; Cook: 12 minutes. Notes: I found this recipe in an old Southern Living Magazine that I picked up out of a freebie box at a yard sale. The recipe looked pretty simple to make and even though I did not have any strawberry syrup I made them anyway. They were delicious. My daughter and I both enjoyed them. If you have any leftovers, put them in a single layer on a wax paper-lined baking sheet and freeze them. When they are frozen, place in an airtight container, and return to the freezer (they will keep for a month). To reheat, broil 6 inches from heat for 2 minutes on each side. Blintz Casserole Filling: (1) 6 oz package cream cheese (room temperature) 1 cup cottage cheese 1 egg beaten 1 TBS sugar 1 tsp vanilla Batter: 1/2 cup butter or margarine (room temperature) 1/3 cup sugar 4 eggs 1 cup flour 2 tsp baking powder 1 cup plain yogurt 1/2 cup sour cream 1/2 cup orange juice Preheat oven to 375ºF. Butter and flour a large casserole dish (9x13). In a small bowl, beat cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside. In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice. Pour 1/2 of batter into prepared casserole dish, layer in filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves

Oh, yes. I lucked in to a 50% off everything + additional savings sale when I bought it. I can understand the time crunch. As I posted, I don't have anywhere planned to wear it, so if it didn't fit I would have just returned it. I just can't wear heels; never could.

Thank you! May I ask why you passed on it? I found nothing wrong with it, except maybe the length since I don't do heels. For $81, including tax and free to store shipping, my breath was seriously taken away when I put it on.

Beautiful! Decided to reward myself for being half way to my weight loss goal. Whereas before I would have rewarded myself by having a cheat day, this time, to honor myself fitting in to size 12s (!) for the first time in over three dacades, I went with something which will last longer. I have no plans on where this could be worn. But seeing myself in it took my breath away. And for the price I found it for, I jumped on it! I don't know if you'll be able to see my pictures if you're not on Facebook, but my settings are set to public. https://m.facebook.com/story.php?story_fbid=10156857387926365&id=560391364

In case anyone is looking for the Instant Pot thread, it has been moved back to the Gotta Talk Lounge until next year's Black Friday forum is generated.

Enjoy!

Rabbit Rabbit Rabbit!

Bones for turkey matzah ball soup, planned over turkey tetrazzini (yay!), and yet more planned over turkey. I see using some in the soup, and making turkey salad, before cubing the rest to freeze for future casseroles.

The Instant Pot thread will be moved back to the Lounge, when the forum is archived at the end of the year, nu?

Ah! I'll keep that in mind.

I do pick up in store all the time, and have only received the $5 bonus Kohl's Cash once. Does anyone know why?