This skillet casserole looks good to me. The quick cooking aspect might be nice on a busy night. I’m a Betty fan from way back.
I love the idea of hand pies. I’ve made miniature pies, but not these take me anywhere pies. I would have to use the glaze from the strudel I attempted though. (https://inspiredbycharm.com/apple-strudel/)
Sally’s Baking Addiction just posted a list of cake pan sizes and conversions. You can see how many cups of batter a particular size pan holds. She gives you the math for adapting a recipe to the pan size you want to use (here’s where I call in my spouse, whom I sometimes call Mr. Math.)
The Southern Lady Cooks has a ton of really useful charts for the kitchen. How much butter equals how much oil, a Meal Planner, a recipe card blank, even one for cleaning the kitchen methodically!
From Life in the Lofthouse, some wondrous looking Stuffed French Bread. I would swap in Cream of Celery Soup, myself.
Impossible Cheeseburger Pie
Remember when “Impossible Pies” were all the rage? I think I tried one, but it didn’t come out right. Too impossible for me!
Iowa-Style Loosemeat Sandwiches
Now we’re deep in the meats, I have questions. Twice ground beef? Loosemeat? That sounds vaguely unappetizing, though the ingredients and instructions seem fine.
Tuna Noodle Casserole
Can’t eat tuna anymore. Nope. For years it was the only fish I’d eat. Nope. Okay, so we were on a garden tour of Amsterdam, and at this nice hotel. The menu was a bit daunting but I knew I would like the tuna. (Super Sad Face). It comes and it’s RAW. Nope.
Slow Cooker Turkey and Dressing
It appears to use one quart (1 qt) celery? That must be wrong. Likely one stalk? Also, I cannot quite make out the ingredient the cornstarch is mixed with, but I think it’s one cup of water.