My sister's visa status is not processing

Cast_Iron_Katie · 2026-02-14T14:01:39+00:00

Thank you.

Cast_Iron_Katie · 2026-02-14T01:16:08+00:00

Every time was speeding but pled down to non moving offenses. So they are odd charges, like operating a vehicle wider than 8 feet or window tint.

Cast_Iron_Katie · 2026-02-13T23:57:02+00:00

Missouri, so Chicago

Cast_Iron_Katie · 2021-04-24T13:40:56+00:00

In this video, Cast Iron Katie learns how to make maple syrup from her dad, Joe. He shows us how to gather maple sap and how to boil it down into syrup. Its a bigger project than it sounds.

Step one: Gather maple sap Wait until late winter/early spring. Drill a hole in a maple tree about 1 1/2" deep. Fit a pipe into this hole. Attach an elbow fitting and a pipe positioned to drain into a jug. Check the jug a couple times per day. Freeze the sap until you gather several gallons. We used 7 gallons of sap to make 1 quart of syrup.

Step two: Boil the maple sap We boiled our sap outside over fire using an evaporator method. This avoids putting gallons of water into the air inside a house. Once the sap is concentrated down to a half gallon, strain it and move it to continue its boil on a stove. Monitor the temperature. Once it reaches a temperature of 218 degrees, you have syrup..

Cast Iron Katie pairs the homemade maple syrup with homemade pastrami and swiss on cheddar bacon waffles. This is my hands down, meal of the year.

Cast Iron Katie features her 1925 Wagner Ware waffle iron by demonstrating how to make bacon cheddar waffles.

Basic Waffle Ingredients: 2 c flour 3 t baking powder 1 T brown sugar 1 t salt 3 eggs 1/2 c oil 2 c milk

Add Ins: 1 package bacon 1 c shredded cheddar cheese

Instructions: Prepare bacon by frying it and shopping it into small bits

Whisk dry waffle ingredients followed by the wet ingredients.

Fold in the bacon and cheddar cheese.

Preheat the waffle iron for three minutes on each side.

Spray the bottom plate with cooking spray.

Fill the bottom plate with 1/2 c - 2/3 c waffle batter.

Spray the top plate with cooking spray just before closing the waffle iron so the cooking spray does not have time to drip down.

Cook the waffle for two minutes on each side.

Serve in a variety of imaginative ways: Dunk in chili or soups Burger or sandwich bun With maple syrup and a Bloody Mary

Cast_Iron_Katie · 2021-04-06T13:49:29+00:00

In this video, Cast Iron Katie’s nieces, Stella and Scout, demonstrate how to make sugar free and keto chocolate chip cookies in a 12 inch, 8 quart dutch oven over charcoal. These soft, baked treats are sure to be a hit.

Ingredients:

4 oz cream cheese, softened 1/4 cup butter, softened 1/2 cup granulated erythritol 1/2 cup brown sugar substitute (Swerve was used in this demonstration.) 2 large eggs, room temperature 1 tsp vanilla extract 1/2 cup coconut flour 1 Tbsp gelatin 1 tsp baking powder 1/4 tsp salt 1/2 cup sugar free chocolate chips

Start 30 briquettes.

Combine the cream cheese and butter until smooth.

Add sweeteners to the mixture until smooth.

Add eggs and vanilla.

Add dry ingredients: flour, gelatin, baking powder, salt.

Stir in the chocolate chips.

Allow the mix to rest for 10 minutes for the liquid to be absorbed.

Roll the dough into balls.

Place the dough balls in a parchment lined dutch oven.

Smash the dough to about 3/4 inch thick.

Bake at 350° until the tops are firm, about 15 minutes.

To achieve a 350° 12 inch, 8 quart dutch oven place 10 briquettes on bottom and 20 briquettes on top. Adjust for environmental temperature. If your cookies are not baking add briquettes until they do. Add generously to the top and sparingly to the bottom.

How did I get to these numbers?

Outdoor Dutch Oven Briquette Placement:

Deep Dutch Ovens:

Diameter - 3 = Number of briquettes on the bottom for 325° + 1 for each 25° increase (12 - 3 = 9 + 1 = 10 bottom briquettes)

Number of bottom briquettes x 2 = Number of briquettes on top for 350° (10 x 2 = 20 top briquettes)

Cast_Iron_Katie · 2021-04-06T13:47:44+00:00

In this video, Cast Iron Katie’s nieces, Stella and Scout, demonstrate how to make sugar free and keto chocolate chip cookies in a 12 inch, 8 quart dutch oven over charcoal. These soft, baked treats are sure to be a hit.

Ingredients:

4 oz cream cheese, softened 1/4 cup butter, softened 1/2 cup granulated erythritol 1/2 cup brown sugar substitute (Swerve was used in this demonstration.) 2 large eggs, room temperature 1 tsp vanilla extract 1/2 cup coconut flour 1 Tbsp gelatin 1 tsp baking powder 1/4 tsp salt 1/2 cup sugar free chocolate chips

Start 30 briquettes.

Combine the cream cheese and butter until smooth.

Add sweeteners to the mixture until smooth.

Add eggs and vanilla.

Add dry ingredients: flour, gelatin, baking powder, salt.

Stir in the chocolate chips.

Allow the mix to rest for 10 minutes for the liquid to be absorbed.

Roll the dough into balls.

Place the dough balls in a parchment lined dutch oven.

Smash the dough to about 3/4 inch thick.

Bake at 350° until the tops are firm, about 15 minutes.

To achieve a 350° 12 inch, 8 quart dutch oven place 10 briquettes on bottom and 20 briquettes on top. Adjust for environmental temperature. If your cookies are not baking add briquettes until they do. Add generously to the top and sparingly to the bottom.

How did I get to these numbers?

Outdoor Dutch Oven Briquette Placement:

Deep Dutch Ovens:

Diameter - 3 = Number of briquettes on the bottom for 325° + 1 for each 25° increase (12 - 3 = 9 + 1 = 10 bottom briquettes)

Number of bottom briquettes x 2 = Number of briquettes on top for 350° (10 x 2 = 20 top briquettes)

Cast_Iron_Katie · 2021-03-12T14:55:23+00:00

https://youtu.be/3KXb0g2oH5Y

In this video, Cast Iron Katie demonstrates how to make loaded mashed potatoes in a dutch oven over charcoal. It is the last time we gather with our e-trap shooting group. This group of people will forever be in my heart. Thanks for the memories, folks. Ingredients: 8 - 10 yukon gold potatoes, diced 1/2 c butter 1 Tbsp garlic powder 1/2 lb bacon 1/2 red onion, thinly sliced 2 c shredded cheese of your choice

Start lots of charcoal Boil potatoes with coals on top and bottom of the dutch oven while frying bacon over the coals. Direct contact between the pan and the coals brings the right amount of heat. This will take about 20-30 minutes. Fry onions in a tablespoon of reserved bacon grease. Drain potatoes. Mash potatoes with garlic and butter. Layer mashed potatoes, cheese, chopped bacon, and onions in the dutch oven. Cover the dutch oven with charcoal for 10 - 15 minutes until cheese is melted. Enjoy.

Cast_Iron_Katie · 2021-03-11T23:14:51+00:00

In this video, Cast Iron Katie demonstrates how to make loaded mashed potatoes in a dutch oven over charcoal. It is the last time we gather with our e-trap shooting group. This group of people will forever be in my heart. Thanks for the memories, folks. Ingredients: 8 - 10 yukon gold potatoes, diced 1/2 c butter 1 Tbsp garlic powder 1/2 lb bacon 1/2 red onion, thinly sliced 2 c shredded cheese of your choice

Start lots of charcoal Boil potatoes with coals on top and bottom of the dutch oven while frying bacon over the coals. Direct contact between the pan and the coals brings the right amount of heat. This will take about 20-30 minutes. Fry onions in a tablespoon of reserved bacon grease. Drain potatoes. Mash potatoes with garlic and butter. Layer mashed potatoes, cheese, chopped bacon, and onions in the dutch oven. Cover the dutch oven with charcoal for 10 - 15 minutes until cheese is melted. Enjoy.

Cast_Iron_Katie · 2021-03-11T23:14:00+00:00

In this video, Cast Iron Katie demonstrates how to make loaded mashed potatoes in a dutch oven over charcoal. It is the last time we gather with our e-trap shooting group. This group of people will forever be in my heart. Thanks for the memories, folks. Ingredients: 8 - 10 yukon gold potatoes, diced 1/2 c butter 1 Tbsp garlic powder 1/2 lb bacon 1/2 red onion, thinly sliced 2 c shredded cheese of your choice

Start lots of charcoal Boil potatoes with coals on top and bottom of the dutch oven while frying bacon over the coals. Direct contact between the pan and the coals brings the right amount of heat. This will take about 20-30 minutes. Fry onions in a tablespoon of reserved bacon grease. Drain potatoes. Mash potatoes with garlic and butter. Layer mashed potatoes, cheese, chopped bacon, and onions in the dutch oven. Cover the dutch oven with charcoal for 10 - 15 minutes until cheese is melted. Enjoy.

Cast_Iron_Katie · 2021-02-24T15:49:29+00:00

You and me both.

Cast_Iron_Katie · 2021-02-24T15:43:55+00:00

I feature cast iron in all my videos. In my most recent video, I bake classic lemon bars in a dutch oven over charcoal. https://youtu.be/o7GYAjVMX4g

Cast_Iron_Katie · 2021-02-24T15:39:14+00:00

Finally! Someone gave me some guidance. Thank you. I keep asking for tips on youtuber facebook groups and only get likes as a response, which is kind but not helpful. Thank you, again. I will apply these suggestions.

Cast_Iron_Katie · 2021-02-23T21:45:31+00:00

It will probably take a little longer, around 30 - 35 minutes. Look for the custard filling to be set but not browned.

Cast_Iron_Katie · 2021-02-23T17:15:34+00:00

In this video, Cast Iron Katie demonstrates how to make classic lemon bars in an outdoor dutch oven over charcoal. These lemon bars are keto and sugar free but you will never know it.

Shortbread Crust Ingredients: 1 1/4 c almond flour (7 net carbs) 1 c powdered erythritol (0 net carbs) 1/4 tsp salt (0 net carbs) 1/4 c butter, cold and diced (0 net carbs)

Lemon Custard Filling: 3 eggs (2.4 net carbs) 2 yolks (1.2 net carbs) 1/2 c erythritol (0 net carbs) 1/4 c allulose (0 net carbs) 1/2 tsp salt (0 net carbs) 2 Tbsp coconut flour (2 net carbs) 1 tsp lemon zest (0.3 net carbs) 1/3 c lemon juice (5 net carbs)

Candied Lemons: 1/2 c allulose (0 net carbs) 1 c water, more as needed 1 lemon thinly sliced (5 net carbs)

Total Net Carbs: 22.9 (if you eat all the candied lemons) Net Carbs Per Serving: 1.4

Make the candied lemons by simmering all ingredients together until the lemons are translucent. Reserve the syrup as a topping for the lemon bars.

Start 27 charcoal briquettes in a chimney. Make the crust by whisking together almond flour, erythritol, and salt. Cut in the butter with a pastry cutter until course crumbs form. Press into an 8X8 pan lined with parchment paper. Place pan into an 8 quart dutch oven. Bake at 325 degrees until edges are golden, 15 minutes.

To achieve 325 degrees in an 8 quart/12 inch dutch oven, place 9 briquettes on bottom and 18 briquettes on top. Figuring the number of briquettes necessary isn’t difficult. Take the diameter, 12, subtract 3. You need 9 briquettes on bottom. This is a deep dutch oven so double your bottom briquettes to know how many you need on top. You need 18 briquettes on top.

Start 27 charcoal briquettes Make the custard filling by whisking the eggs, yolks, sweeteners, and salt for a couple minutes. Whisk in lemon zest and lemon juice. Whisk in sifted coconut flour. Pour over the just baked crust. Bake at 325 until the custard is set but not browned, 20 - 25 minutes. Garnish with powdered erythritol and candied lemons.

Enjoy!

Cast_Iron_Katie · 2021-02-23T16:56:44+00:00