If I had my way fall would last for six months, with its 45-degree weather and crunchy leaves. Then Spring would be ushered in and before we knew it we would all be relaxing on our front porches, mid summer, lemonade in hand.

But I don’t get my way and we all must endure winter. As an Alabama transplant, this 17 degree weather is somewhat of a mystery wrapped in a riddle inside a parka. In South Alabama we have white sand beaches and flip-flops on Christmas, not icy roads and the rumors of snow on the horizon.

In the four years I have been in Georgia I cannot recall ever being this cold, and my heater certainly has never had to work so hard.

On Monday morning as we all resumed our normally scheduled, post holiday life. My husband donned his winter finery, long handles, gloves, everything to brave the winter chill so that he could bring the world their Global Positioning System information. As I sat warm in my chair inside the Calhoun Times building I felt guilty, thinking of the laborers outside.

This week school buses will crank back up and children in thick quilted coats will huddle on Gordon County street corners as they await the start of the new semester. Ball practice, ballet classes and flute lessons will resume and we will once again be pulled in a million directions, the warmth and merriment of the holidays a distant memory.

When the temperature on the outside drops so does our desire to do… well… anything. So standing in a drafty kitchen is out of the question.

What is a better cure for the winter blues than a hot one-dish dinner? Hot meals made in a single skillet are cheap, energy efficient and sure to warm up the coldest bones. Just the words “skillet meals” make my hands feel like they are wrapped in velvet gloves.

So whether you use aluminum, cast iron, copper or stainless steel break out the frying pan. If you fancy Teflon or cooking spray, it doesn’t matter, these one-dish meals are sure to warm you to the bone.

Sausage Skillet

¼ pound sausage cut into quarter shaped circles. (Thickness varies dependent on taste)

1 16 oz can of tomato sauce

1 small onion chopped

2 cups macaroni, ziti or rotini

½ cup cheese

Heat skillet with a little olive oil. I like to ad a few herbs to the oil as it heats. Try basil. Caramelize the onion for about eight minutes. Add the chopped sausage. Once the sausage is thoroughly cooked add the pasta and then add the tomato sauce. Make certain all of the pasta is covered. Place the lid over the skillet and let simmer for 15 minutes until the pasta is cooked. Cover with cheese and serve.

Tex-Mex Skillet

1 lb. lean ground beef

1 onion, chopped

3 cloves garlic, minced

2 cups uncooked mafalda (mini lasagna noodles)

16 oz. jar pasta sauce

12 oz. jar salsa

1 Tbsp. chili powder

1 (15 oz) cans black beans, rinsed and drained

1 cup small curd cottage cheese

1 (8 oz.) pkg. cream cheese, softened

1/2 cup shredded Pepper Jack cheese

2 Tbsp. chopped fresh cilantro

1/2 tsp. cumin

1/2 cup Parmesan cheese

1 cup shredded Pepper Jack cheese

1-2 avocados, sliced

1/2 pint cherry tomatoes, chopped

In heavy skillet, brown ground beef with onions and garlic. Drain well. Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans. Bring to a boil, then lower heat, cover skillet, and cook for 15-17 min-utes until noodles are al dente, stirring frequently.

Combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese. Cover and cook 5 to 8 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving.

Chicken Etouffee

2 tablespoons butter

2 tablespoons oil

1 onion, chopped

3 cloves garlic, minced

1/2 cup chopped celery

1 green bell pepper, chopped

6 boneless skinless chicken breasts

1/4 cup flour

1/8 teaspoon cayenne pepper

1-1/2 teaspoons Cajun or Creole seasoning blend

1 (14 ounce) can chicken broth

1 (14 ounce) can diced tomatoes, undrained

2 tablespoons tomato paste

1 pound small raw shrimp, devined and peeled

In large skillet, melt butter and oil together over medium heat. Add vegetables and stir. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.

Remove vegetables from skillet. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauge is thickened.

Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice.