I clean out my fridge on Wednesday nites, the day before the garbage man comes. I will put any leftover meats, veggies, and rice or potatoes in a medium size container. Some of it I wouldn't want to really eat, but my DH will eat anything. This one time I added a half can of leftover dog food and some soggy kibbles from the dogs bowls. I was going to feed it to dogs the next nite. You guessed right.....hubby ate it for lunch the next day and loved it. I still tease him about it. I now mark "DOGS" on a piece of freezer tape on the lid to keep him out of the animals goodies. Only if you want to get back at your DH would I recommend this leftover recipe. Trin

I always make planned-overs, and they are usually different from the first meal. Easter's left-over roast lamb was eaten the second night just as the first, because it really was just that darned good, LOL. But now the rest is divided up into freezer dishes - one for lamb curry with couscous and vegetables, one for shepherd's pie, and one small one for pita sandwiches. That one is for tomorrow's lunch. It will probably be 2 or 3 weeks before we have the other lamb dishes. I think it's silly to heat up the oven for any kind of a meal without making enough for more than one. It just requires a bit of creativity and planning. I absolutely hate when I hear someone saying "Oh, we NEVER eat leftovers!" More stupid they!

Juellie, yes, the waffle cookies are made in the waffle iron. I've had the recipe forever (well 30 or 40 years) and hadn't made them for at least 6-8 years so decided it was time. I love them. We used to put ice cream between and just frost the top one to have homemade ice cream sandwiches! Mush, I had the oven at 300 degrees and left the Rolos in for 1 minute plus 10 to 20 additional seconds. I think you could have the oven a little lower and leave them in a little longer and that would soften the caramel a little more instead of just melting the chocolate. Casey, the pretzel ones are just round pretzels, laided out side by side on a foil covered cookie pan, then a Hershey's kiss placed in the middle. Heat for a couple of minutes in a 300 degree oven or until the kiss gets soft, then push a pretzel filled holiday M&M in the middle. Carla, this recipe didn't use cool whip in the lemon cookies, just cake mix, 2 eggs, and 1/3 cup of veggie oil. I'd love to try the recipe with the cool whip, though, if you ever come across it. Thanks everyone, for all the nice compliments. I just loved that White Gumdrop Fudge and the other quick candies. That's what turned my platters from kinda blah to something really pretty and festive!

With cast iron, it depends on the quality, like with all things. My Le Creuset and Staub enamelled cast iron heats fast and can't scratch. They have excellent metallurgy. My mother's old Wagner heats faster on the induction than electric. I haven't used it on gas. It could scratch, though could also be sanded. It's not as thin as the Le Creuset, and by repute, not as fine as Griswold (I only have one Griswold tiny specialty pan). Lodge and many other modern makers of cast iron use weight instead of quality to keep breakage and price down. They're a lot thicker and heavier, so I can see how they might take much longer to heat. The advantage with any cast iron is that because it's a poor conductor, which it might take a long time to heat up, it stays hot much better than most others. For quick reaction, you can't beat thin carbon steel. I love it for eggs, crepes, pancakes, etc. For something in between, faster reaction, but good heat retention, 5-7 layers clad stainless steel is great. I have some of all. Julie X., I'm flattered! I have gas, too, but usually use the induction. The fact is, in the end, once you learn the ins and outs of your new stove, and how your pots function with it, it doesn't matter what fuel you use. Coal, wood, electric, gas, induction, etc. If you can cook, you can adapt. Induction depends more on your pot. Not just how thick and how insulated or not, but the shape and how the food settles in it. You want the largest amount of flat bottom possible for the size sitting on the glass because that's what's going to be doing the heating. The sides have to have the electrons move up them. For gas, the shape matters in how it relates to the plume of heat. A flared pot, for instance, is great for soup because the sides get extra heating from the waste heat coming up around the bottom of the pot. In induction, that just makes the sides bigger, so longer to heat, and the bottom smaller, reducing the amount of the pot in the induction field. Electric coil is less pot dependent, but also runs hot and is harder to find tune the heat on. Electric (and probably gas) under glass is a pain and a half to clean (you can clean the glass with induction while you cook (it doesn't get very hot) so you are stuck with those burnt on bits that only come off with a razor blade), and the glass reduces the heat getting to your pots. Bottom line, if you have a hot pot, you can cook in it, no matter how it gets that way.