Pot & Cover

We have guests coming tonight...and chix pot pie is on the menu...I actually made it last nite for dinner guests...a good friend and her daughter. i figured i'd make it once and cook it fresh each nite...so far so good...thankfully scott is willing to eat the same meal two nites in a row...which is what we do often anyway with leftovers. spent time with my youngest bro today and got my gray hairs colored... i feel all sassy and ready for a dinner party! got my red wine...oak leaf merlot...fresh brownies...ghiradelli boxed brownies with almond extract added and toffee crumbs 0n top...in my moms faithful pampered chef stoneware square pan...which i swiped back today since they never use it...sneeky. they are scotts favorite...i hope they turned out well. here's the pot pie recipe...based on a show from food network:) 1 roast chicken , stripped and shredded (or the equivalent in chicken breasts or thighs, roasted and shredded...i used b/s chicken breasts and roasted them in the ov...

4.5 lbs of fresh made toffee...still warm Almond Toffee...oh the smell in the house when toffee is on the stove. Although I can't print the recipe...ancient family secret you understand:) This is a family tradition for the holidays and is my standing gift to have on hand for Christmas. If you dare the adventure of boiling hot 300 degree sugar and butter...just google recipes for toffee that have only 4 ingredients...thats my hint to find an equal toffee. Simple ingredients and so yummy. This recipe is from my maternal grandmother and the women in the family have been making it for many years. My mom taught me and selling it paid for many Christmas' over the years. My hubby can even make it now. We have made hundreds maybe even thousands of lbs of this toffee. The toffee and our pilaf recipe are the most precious family recipes I have inherited...they've brought the most comfort and pleasure for certain. I made some again this year for a local business to give as corporate ...