Salsa

I finally made home made salsa. First time ever. I need to change the recipe a bit, but I still am in love with it already. It was a little to runny and it had to much cilantro. Other than that I think it was pretty dang good.

A few weeks ago I posted on Facebook asking for salsa recipes. Kyle's aunt suggested this one from the Pioneer Woman. I have a few others I want to try, but this was the one I decided to make first. Click on the Pioneer Woman's link, she has a ton of pictures...

Ingredients

1 can (28 oz) Whole Tomatoes

2 cans (10 oz) Rotel (diced tomatoes w green chilies)

1/2 cup Onion, chopped (I didn't put ANY in because I hate onions, even in Salsa)

1 clove Garlic, minced

1 whole Jalapeno, chopped

1/2 tsp Sugar

1/2 tsp Salt

1/4 tsp Ground Cumin

1/3 cup Cilantro (I think the recipe called for a 1/2 cup to 1 cup. I only used 1/3 cup and it was still very strong)

juice from 1/2 a Lime

Directions: Chop your garlic and jalapeno. Pour the canned tomatoes, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Pulse about 12-15 times, depending on how chunky you like your salsa. Pour into a bowl. Let sit in the refrigerator for at least an hour to chill . Serve with tortilla chips 

I don't have a food processor so I used my blender. I think it worked fine, other than like I said it was a little runny so I probably just pulsed it to many times.

Cake Batter Truffles

I saw this recipe HERE. Then a short time later my niece made them for her little boys birthday party and I made myself sick eating them. They were so good. So I decided to try them for Karson's little Preschool graduation program. I should know that anything that involves dipping isn't my thing. They weren't terribly hard, but they were much more time consuming than I like. And, I think they looked pretty sad. They did taste good though.

Cake Batter Truffles
by The Girl Who Ate Everything

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Bean Dip

One of my co-workers brought this dip for our Cinco de Mayo party. It was so good. When I made it, it wasn't as good. But, my husband loved it and I ended up loving it the next day.

Ingredients:
1 can refried beans
1 package (8 oz) Cream Cheese, softened
1 package dry ranch dressing mix
1 can peppers (I didn't have any so this was left out. Maybe that's why it tasted different.)
Directions:
Warm the cream cheese until softened. Beat with beaters until well blended and serve with chips. It's that easy!

Marshmallow Peep Monkey Bread

Sorry, one more Easter recipe. I saw this recipe on Good Things Utah. It came from HERE. It seemed interesting, yet I wanted to try it. It was pretty good. Karson thought that monkey bread was pretty cool. I almost forgot to take a picture so there wasn't much left when I remembered. I'm pretty sure I halved this recipe, but I posted the full recipe.

Marshmallow Peeps Monkey Bread
Dough:
2 cans (16.3 ounces) reduced fat buttermilk biscuits (or homemade recipe)
Coating:
3/4 cup pink granulated sugar
16 pink marshmallow Peep bunnies
1/4 cup butter
1 teaspoon pure vanilla extract
Lightly spray a 9″ circular pan, bread pan, bunt pan, or other pan of choice. Preheat oven to 350 degrees F.
Open both cans of biscuits. Cut each biscuit into fourths. Set aside.
In a large microwave-safe bowl, microwave marshmallow Peeps, butter, and vanilla extract on high for 1-2 minutes, stirring every 30 seconds. Whisk until smooth.
Lightly dip each biscuit fourth into marshmallow mixture, letting excess syrup drip off. Roll lightly in pink sugar and place in prepared pan. Repeat with all remaining biscuit fourths. Pour remaining mixture over biscuits.
Bake for 30-40 minutes, or until golden brown and cooked through.

Cadbury Mini Egg Cookies My Version

I know more Cadbury Mini Egg cookies. I've been slacking on my recipes. And Easter is long gone, which means so are the Cadbury Mini Eggs, but these cookies were so good. Make them next year! Everyone was raving over the chocolate Cadbury Mini Egg cookies, in my last post, but I didn't love them. I decided to make just my regular chocolate chip cookies and add these. They were so delicious! Especially warm when the chocolate was all melty. Yum

1 Cup sugar
1 Cup brown sugar
1 Cup butter or margarine (I use butter)
2 eggs
1 1/2 teaspoon vanilla
3 Cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package of Cadbury Mini Eggs (I think the bag is like 10 ounces)
Mix sugars, butter, eggs and vanilla well. Sift flour, salt and baking soda together. Gradually add flour mixture to sugar mixture until well mixed. Stir in chopped candy. (you can add some pieces on to the top) Drop by teaspoon onto greased baking sheet 2 inches apart. Bake at 350 degrees for 10 - 12 minutes or until they start to crack. They may not look done.

Cadbury Mini Egg Cookies

I saw these on a few different recipe sites and I don't remember exactly which one I got this recipe from. I'd been planning to make them for an Easter party and a few days before I was going to make them my sister sent me a picture of these and had to try them. I thought I'd love them and I didn't. I think it goes back to the to chocolatey issues I have. But, they were good. I have another package of mini eggs so I'm going to experiment and make my regular chocolate chip coookie recipe and add these.

Cadbury Egg Cookies
1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs

Preheat oven to 350. You’ll need to chop the Cadbury Eggs. I put them in a ziplock bag and gave my 4 year old his toy hammer and he went outside on the porch and beat them to pieces.

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. I pressed a few candy pieces into each cookie after placing it on the cookie sheet. Drop onto a cookie sheet and cook for about 8-10 minutes.

Strawberry Freezer Jam

I made Strawberry freezer jam and I'm so proud of myself, even though it was super easy. I'm still proud of myself.

I found strawberries on sale so I bought much more than usual. I'm all about good deals. I just started using coupons back in October and I can see why it's addicting. If you have any couponing tips, I'd love to hear them! I love when I save money on my groceries. I headed to the store early, the first day of the sale, and I got 4 boxes of cereal for only $3, cereal I actually eat like Golden Grahams, Honey Nut Cheerios, etc. I also got 4 boxes of fruit snacks, and 4 boxes of fruit by the foot all for $6. Now I have to hide those from the kids because they will eat them as fast as they can. And I got the large packs of Strawberries for $3. I'm actually not sure how great of a deal that is, but I know it's less than what I've been paying for small packs. Anyway, this is a recipe blog. Sorry, I got side tracked. I thought I'd freeze some strawberries. We have smoothies all the time and frozen fruit is expensive so I though I'd give it a try. (I've never froze Strawberries before so I'll have to see how it actually turns out.) I also thought I'd give freezer jam a try. Holy cow, it was so easy. If I would have known how easy it was I would have made it 10 plus years ago. I was always scared of the word Pectin. Ha ha, if I don't know what something is, I don't make it. But, time to learn I guess. I just googled freezer jam and found lots of very similar recipes, but the one I used was from allrecipes.com.

Ingredients:
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin (I used the brand Surejell)
3/4 cup water

Directions:
1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
I've read a couple of different things about how long you can store it. Most say it's good in the freezer for up to a year and in the fridge for up to a month. I didn't fill my containers very full because I don't think I'd use a whole container in one month.

Oatmeal S'mores Cookies

Two recipes for cookies with marshmallows in two weeks. Eeek...And I have a recipe for cadbury mini egg cookies I've been wanting to make for a few weeks. I guess it's good to have my appetite back after last year of not being able to eat anything, but man I need to stop baking! These cookies were so dang good, especially when they were warm and the marshmallows were gooey and the chocolate chips were melted. Yum. I got this recipe from Mandy's Recipe Box

1/2 c soft butter
1/2 c shortening
1 c brown sugar
1/2 c sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp salt
1 tsp baking soda
1 c oats
1 c milk chocolate chips (the original recipe called for semi-sweet but I always use milk chocolate)
1 c mini marshmallows
In a large mixing bowl, cream together butter, shortening, and sugars. Add the eggs. Beat in the vanilla. Add flour, salt, baking soda, oats, chocolate chips and marshmallows. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 11-14 minutes. Let them sit for a few minutes before removing to a wire rack.

Ham & Cheese Crepes

I had left over crepes but no leftover fruit so why not come up with something else to make out of them. I had ham for something else and decided to just make a ham & cheese crepe. Again you don't need a recipe but this is what I made and they turned out yummy.

Diced ham
Cream Cheese
Cheddar Cheese

Mix all ingredients until warm and cheese is melted. Put in crepe and roll up.

Easy Fruit Salad

I had to make a salad for dinner last night and wanted to make something with fruit but really I had no idea what to make. I had made crepes earlier in the day and had leftover fruit and cream so I decided to just combine them and it was super good. Not that you need a recipe to make this, but here it is anyway. Strawberries

Grapes

Bananas

and anything else. Kiwi's would be good with this.

Ingredients for cream

2 cups heavy whipping cream

2 tbsp vanilla

3 tbsp sugar

Beat with mixer until it thickens. Mix all the fruit and cream together.

Strawberry & Kiwi Crepes

I love Crepes! This is a recipe that I've had on here but I updated it so here it is again. I've been craving Strawberry & Kiwi Crepes for a few weeks. I went to three different stores and no one had pre made crepes. No one even had a clue what I was talking about. The times I've made crepes before I've bought pre made ones from Target that were in the produce section. I wonder if it's a seasonal item or if I was just lucky the times I've seen them. My sister gave me her recipe and they turned out fabulous and were easy. I still would prefer to avoid having to make them but oh well. I also couldn't find any kiwis so we just had strawberries.

Ingredients for the crepe:
3 eggs
3/4 cup flour
3/4 cup milk
1 tbsp butter (I didn't melt or soften this at all)
dash of salt
1 tbsp sugar

Directions:
Blend all ingredients in blender until smooth, warm a little oil on a frying pan. (I just used pam spray) then fry until done.

Ingredients for filling:
2 cups heavy cream
2 tsp. vanilla extract
3 tbsp sugar (approx)
sliced strawberries, sliced kiwis or whatever else you want.

Directions:
Beat the cream to medium peaks. Add the sugar and the vanilla and whip to stiff peaks. Spread a small amount of cream down the center of the crepe, add fruit and roll it up. Top with more cream, powdered sugar and strawberries.

Three Cheese baked Ziti

I saw this in the November 2010 People magazine. I'm not sure where it actually came from. I loved it. Karson of course complained. Which actually surprised me because he usually loves this type of food. He said he didn't like the cheese on top. Oh well I'll make it again for me. Karson may just starve until he decides he'll eat what I cook. Ingredients

1 16 oz package ziti pasta (I think that's about 2 cups uncooked)

2 10 oz jars Alfredo sauce (The recipe actually says refrigerated, I just used Ragu and it wasn't refrigerated)

1 8 oz container sour cream

2 cups chopped, cooked chicken (I cubed it and cooked it in a little bit of oil on the stove)

15 oz ricotta cheese (I only used about half of that)

2 large eggs, lightly beaten (I only used 1 since I used less ricotta cheese)

1/4 cup grated Parmesan cheese (I used a little more)

1/4 cup chopped fresh parsley (I didn't use fresh)

1 1/2 cups shredded mozzarella cheese (I used 2 cups)

Directions

Preheat oven to 350

degrees Cook Ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce, sour cream and chicken; toss with ziti until evenly coated.

Spoon half of ziti mixture into a lightly greased 13 x 9 inch baking dish.

Stir together ricotta cheese, eggs, Parmesan cheese and parsley; spread evenly over pasta mixture.

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake for 30 minutes or until bubbly and brown. Let stand 5 minutes before serving.

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

I got this recipe from Taste and Tell. I'm a chocolate lover, but I'm actually not a fan of to much chocolate if that makes sense. I'd rather have a chocolate chip cookie than a chocolate cookie. I'd rather have yellow cake with chocolate frosting then chocolate cake with chocolate frosting. You get my point. But the gooey marshmallows in these cookies were screaming at me. I debated making them because my doctor says E shouldn't have peanut butter until he's three and he's not even two. He wants to eat everything! But, I made them anyway and I just don't let him see me eating them :) They tasted great!

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

from Picky Palate

Ingredients

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs 1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt 4 oz. box instant chocolate pudding mix (I was sure I had this in my pantry, which I did but I think the box I had was only 2 oz. It worked, they still tasted fine)

10 ounce bag peanut butter chips (I actually only used half a bg)

1 1/2 cups mini marshmallows

Directions

Preheat oven to 350F. Line a large baking sheet with parchment paper. Mix the sugars and butter together until light and fluffy. Beat in the eggs and vanilla until completely combined. Place the flour, baking soda, salt and chocolate pudding mix in a large bowl and stir to combine. Slowly add to the wet ingredients along with the peanut butter chips and marshmallows. Mix just until combined. With a medium cookie scoop, place on baking sheet and bake for 10 to 12 minutes. Let cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Caramel Sticky Buns

One of my favorite cook books is one that I get in the mail from Pillsbury. The recipes are always easy and good. I tried these a few weeks ago. Caramel Sticky Buns March/April 2011 Issue of Pillsbury Recipes (Breakfast & Brunch Made Easy)

Ingredients:

1/4 cup butter, melted

1/4 cup packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans (I left these out)

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1 can (12 oz) Pillsbury Grands Jr. Golden Layers refrigerated biscuits (I didn't have Jr. Layers, but used the regular but I think the container is more like 16 oz)

Directions:

Heat oven to 375 degrees. Grease 12 regular-size muffin cups with shortening. In small bowl, mix butter, brown sugar, corn syrup and pecans. Spoon scant tablespoon mixture into each muffin cup.

In large resealable food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 10 biscuits; cut each biscuit into 6 pieces. Place biscuit pieces in bag; seal bag and shake to coat. Place 5 biscuit pieces in each muffin cup (I used more because I think I had 12 biscuits) Place muffin pan on foil or cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 1 minute. Invert pan onto waxed paper; remove pan. Serve warm (the last step didn't work so well because the stuck to the pan so I had to scoop them out with a fork)

Spacing...

I'm so annoyed with blogger...Each post is posting double spaced even though I go in and delete all the extra spaces. It always looks fine on my preview page but messes up when it posts. It's driving me crazy! Anyone else having this problem and how can I fix it?

Crockpot Italian Chicken

I've been making this recipe for years. I don't remember where I actually got it. It was in a stack of photocopied recipes that I either got from my sister in law or my friend Mandi. Anyway this is another one that I had on my list to add on here and a month or so ago I also saw this on The Girl Who Ate Everything's blog. We actually ate this a few weeks ago and I forgot to take a picture so I'll have to try to remember to take one the next time we have it.

Crock pot Italian Chicken

4 chicken breasts

1 packet dry Italian dressing

1 8oz package cream cheese

1-2 cans cream of chicken soup (I only use one can the last time I made it and the sauce was pretty thick)

Place chicken in crock pot, sprinkle Italian dressing on to, cut up cream cheese and place on top, pour soup on top. Cook on low for at least 4 hours. You can leave it in all day and it will still be fine. I pull the chicken out once it's ready and just shred it using a fork then put it back in for a few minutes. If the sauce is to thick, add milk. Serve over pasta or rice. We eat it both ways. Last time was over pasta. I think I like it over rice better.

(Some recipes say to mix the cream cheese and soup on the stove then our over the chicken in the crock pot. I don't do it this way because the cream cheese melts and you can mix it all together in the crock pot anyway)

Saltine Cracker Toffee

I first had this several years ago at Bunco. I've wanted to make it but I just kept forgetting. I was reading my November 2010 issue of People magazine, and this recipe was featured. It reminded me of it so I finally tried it. It was funny because I was getting ready to make it and I saw it on The Girl Who Ate Everything's blog and it was the same recipe.Saltine Cracker Toffee

40 salted saltine crackers or enough to line your pan (next time I'm going to try graham crackers instead)

1 cup butter

1 cup packed brown sugar

2 cups milk chocolate chocolate chips

3/4 cup chopped pecans (optional) I left these out

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. (I melted the chocolate chips in the microwave for about 1 minute then spread it on.) Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Spaghetti Braid

Ever since I've been married, we have eaten out one, two, three maybe even more times per week. A lot of reasons, lack of time to cook, fast, easy, and just because we could. Even when we had Karson we went out to eat more than we ate at home. But once Easton came along and we realized how stubborn he was, eating out became more of a stress than worth it. Even now, he won't sit still and we have to eat so fast. He gets very impatient while we wait for our food so we have to go somewhere super fast. It's not fun, plain and simple. Anyway, because of this I've been cooking more than ever. It's been fun trying new things and thank goodness for the blogging world these days. It makes it SO easy. Right now just in my drafts I have like 20 things I want to try. It makes it so nice when planning my menu for the week. The one thing I used to hate about cooking was thinking about what to make. I felt like I made the same things over and over again. Now I can look at a variety of different foods with a few clicks and plan my menu. I love it. I have a lot of blogs I follow, but I have a few favorites as you can probably tell from my posts. The ones I love are ones that seem to cook easy stuff, just like me. If I read a recipe and I don't know what the ingredient is, I won't make it. I apologize for writing nothing of importance, but now I'll share this recipe.

I got this from one of my favorites. (Life as a Lofthouse) You should click her link. Her pictures are great. Mine, yeah not so much. Mine turned out nothing like hers, but it sure was fantastic so it doesn't matter. So so so good. This is definitely a must try! Another one Karson ate, THREE times. He never eats leftovers, ever. But this he did. He even told me I'm such a good cook. And also that I needed to get a lot on my plate because I was going to love it. I forgot to get a picture after I cut it. SPAGHETTI BRAID Recipe By: Holly Lofthouse

1 can Pillsbury Pizza Dough

1 pound lean Ground Beef

1 1/2 cups Spaghetti Sauce

2 tablespoons Cream Cheese (I didn't measure, but I spread this on the pizza crust before putting the meat on)

2 cups shredded Mozzarella Cheese

Glaze for the top:

2 tablespoons Butter, melted

1/8 tsp Garlic Salt

1/8 tsp Garlic Powder

1/8 tsp Dill Weed

1/8 tsp Italian Seasoning

1/4 cup grated Parmesan cheese

Directions: Preheat oven to 375 degrees. Unravel roll of pizza dough and lay out onto a greased cookie sheet. Set aside. Cook the ground beef in a large skillet and cook until browned. Drain the grease. Pour in the spaghetti sauce and heat to boiling. Reduce heat and let simmer 5-10 minutes or until sauce is thoroughly heated. Dough should now be room temp and easy to work with. Shape it out onto the cookie sheet and form into a large rectangle. Down each side of dough, cut 2 inch wide slits with a pizza cutter. Spread cream cheese down center of dough, spread beef mixture on top of cream cheese. Sprinkle the shredded cheese over the top and start to braid the dough over the top of the filling. Cris-crossing to form a 'braid' and making sure to cover any holes. Microwave butter to melt completely. Add in all the seasonings and mix well. Brush evenly over the top of the braid. Bake for 20-25 minutes or until golden brown. Remove from oven. Sprinkle the braid evenly with Parmesan cheese. Let stand 5 minutes before slicing. (I didn't read this well, I added the Parmesan cheese to the butter mixture. Although it made a paste it still tasted great. but next time I'll just add it once I take it out of the oven.)

Cheesy Chicken & Rice Casserole

My friend was telling me about this recipe and although it sounded a little strange, with the corn, it sounded good so I decided to try it. It was good and it was another recipe that Karson ate. Anything he eats will be made again. I got the recipe from HERE. (sorry about the horrible spacing. I keep fixing it but it keeps posting this way) Mandy's recipes Cheesy Rice and Chicken Casserole

1 Box Yellow Rice (I didn't have yellow rice so I used white rice and probably would just use white rice next time I make it)

1 Stick Margarine (I'm not sure what the butter is for. I only cut a small piece of butter and stirred it in with my rice)

1 Can Cream Of Chicken Soup

1-2 Cups shredded, cooked chicken (I bought a rotisserie chicken so I could make this quick)

1 can Whole Kernel Corn (drained)

1 1/2 Cups Cheddar Cheese (I'm guessing I used more like two cups)

Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Baked Chicken Fingers

I saw these on Life as a Lofthouse and they have been on my list of things to try for like a month. I got this recipe from HERE. I have a hard time getting Karson to eat chicken in anything unless it's chicken nuggets. He liked these a lot so they get thumbs up from me.

BAKED CHICKEN FINGERS
Recipe by: Holly Lofthouse

2 lbs uncooked, chicken breast strips
1 cup plain bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon ranch seasoning mix
1/2 teaspoon pepper
1 teaspoon salt
1 1/2 tablespoons olive oil
2 eggs, beaten

Directions: Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. In a small bowl beat eggs. In a medium bowl mix together bread crumbs, parmesan cheese, ranch seasoning, salt and pepper. Mix together well. Pour the olive oil over the bread crumb mixture and mix with a fork until combined.
With each chicken strip, dip in egg bowl first. Then dip into bread mix bowl. Shake off excess. Place strip onto cookie sheet and repeat with all remaining chicken. Bake for 20 minutes.

Neiman-Marcus Choclate Chip Cookies

I've had this recipe for many years and you probably have too. It went around by email like crazy several years ago. You know the story, some lady paid what she thought was $2.50 but turned out to be $250.00 for the recipe. I wanted to make some cookies but wanted something other than my normal chocolate chip or oatmeal butterscotch cookies so I tried these but changed a few things. I added butterscotch chips and didn't use nuts or the candy bar. They turned out super good and I'm sure I'll be making them often. They were especially good the first day when they were soft and warm. Yum!
Neiman-Marcus Cookies

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups uncooked regular oats
1 1/2 cups semisweet chocolate chips (I used a little over a cup of milk chocolate an a little over a cup of butterscotch)
4 ounces milk chocolate candy bar, coarsely chopped (didn't use because I didn't have one)
1 cup chopped pecans (didn't use because I don't like nuts in cookies

Preheat oven to 375°.
Measure oatmeal, and blend in a blender or food processor to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Stir in chocolate chips, milk chocolate bar, and pecans.

I use my pampered chef cookie scoop and place two inches apart on a cookie sheet. *I always use parchment paper. I don't know why I just discovered this but I don't ever make cookies without parchment paper anymore. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.

Fruit Smoothies

I have made so many different smoothies over the years. I love them. Plus it's a good way to get more fruit into my kids. Especially in the winter when I seem to buy much less fruit. You don't need a recipe for this, it's not anything fancy but this drink is one of my favorites. It is super thick. Simple yet so yummy. 1 bag frozen fruit any variety, strawberries, raspberries, mixed 1 cup milk 1 cup water 1 cup sugar ice cubes

Combine all ingredients and blend in blender. I add slowly, blend a little and add some more.

*My favorite combo is Mango, Pineapple and Strawberries, its sold as a combo frozen fruit. Yum

**Add a little spinach for a hint of a green smoothie...

Oreo Pudding Cookies

My friend was telling me about these cookies and they sounded good. I happened to be going to the store that day so I picked up what I needed and tried them a few days later. They were pretty good and I'm sure I'll make them again. I really don't know what my deal is, I have to have treats in my house at all times. So bad!

I got this recipe from here (Sweet Treats & More)

Oreo Pudding Cookies

1 cup butter, room temp
3/4 cup brown sugar
1/4 cup sugar
1 small package instant Oreo Pudding mix (I for the life of me couldn't even find Oreo pudding. I finally did, but only in one size so I have no idea what the size was)
2 1/4 cups flour
1 tsp baking soda
2 eggs
1 tsp vanilla
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used one king size)
2 cups milk chocolate chips (I only used 1 cup of chocolate chips)

Preheat oven to 350 degrees.

Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Chocolate Chip Cookie Pie

Once again, I saw this and I just HAD to make it. I got it from HERE, Life as a Lofthouse blog. I may have just made the same dessert, two times in one week...However, I did have people over both times, but still. It was so fabulous, warm from the oven. And it seriously takes like 3 minutes to put together. So so easy and has my mouth watering just thinking about it again. This is so my kind of pie. Yummy, you must try this.

Chocolate Chip Cookie Pie
Recipe By: Nestle

1 unbaked, 9 inch pie crust (just a frozen one)
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup real butter, softened
1 cup semi-sweet chocolate chips (I use milk chocolate because that is what I prefer)

Directions: Preheat oven to 325 degrees. Beat eggs in a large bowl and beat on high speed until their foamy. ( about 1 minute) Beat in flour, and both sugars. Beat in butter, and then stir in chocolate chips. Carefully spoon into the unbaked pie crust. Bake for 55 minutes. (check for doneness by inserting a knife halfway between center and edge and it comes out clean) Let cool atleast 30 minutes to an hour before slicing! Serve with whipped cream or ice cream, chocolate and caramel.

Caramel Popcorn

One of my favorite treats ever is caramel popcorn. And, I've never made it before, until last week. I'm not really sure why. I just never thought it would turn out. But this stuff is seriously amazing! I made it twice, in one week, and pretty much ate it all myself. The first night I was literally sick to my stomach because I couldn't stop eating it. This is going to be a bad recipe for me to have because I have a feeling I will me making it a little to often!I got this recipe from The Girl Who ate Everything Blog
Tiffany's Soft Caramel Popcorn
by Tiffany Thornton
3 bags microwave popcorn, popped
1/2 cup (1 stick) butter (I like to use salted butter since the rest of the popcorn is so sweet)
1 cup light brown sugar
1 cup light corn syrup
1 can sweetened condensed milk

Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 5 minutes scraping the sides and especially the bottom of the pan to
prevent any burning. The longer you cook it the firmer the caramel will be. I like mine a little on the soft side so I like to cook it shy of 5 minutes...around 4 minutes and 30 seconds.

Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Feel free to add in M&Ms, nuts, or drizzle it with chocolate. I like it plain and classic. Enjoy!

Salsa Cream Cheese Pasta Bake

When I saw this recipe it looked yummy, and I just happened to have all of the ingredients already so I gave it a try. I know I make a lot of casserole type food and it may not be for some, but I love having leftovers for my husband and I love anything easy. This was way good.

I saw this recipe on Good Things Utah
by: Freshmarketstores.com

1 (8 oz.) pkg. egg noodles
1½ lb. lean ground beef
16 oz. salsa
1 pkg. taco seasoning
1 (8 oz.) pkg. cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. sour cream
1 (8 oz.) pkg. shredded sharp cheddar

Brown beef, add salsa and seasoning mix. In separate bowl, mix cottage cheese, cream cheese and sour cream together. In greased 9x13 casserole dish, place half of the cooked noodles, then ½ of beef mixture, then ½ of sour cream mixture. Repeat all 3 layers. Top with grated cheddar. Bake at 350 degrees for 40 minutes

Twix Ice Cream Cake

Another recipe from HERE! I don't eat ice cream much, hardly ever. It actually makes me incredibly sick. But, this was very tempting. I'm not very good with temptation. I kept looking at her blog thinking how delightful this looked and kept trying to talk myself out of it. I finally decided I'd make it and just eat a small portion...This picture was taken before it was frozen.

TWIX ICE CREAM CAKE
Recipe By: Holly Lofthouse

1 (1.5 quart) Vanilla Ice cream, slightly softened
1 (16 oz) jar of Caramel Sauce
1 cup milk chocolate chips
1/2 cup butter, softened
2 tablespoons sugar
1/4 cup brown sugar
1 cup flour
1/2 teaspoon vanilla extract

Directions: In a 9x13 glass dish spread out the ice cream evenly. Cover and place in freezer. Freeze to set for 2 hours.
While the ice cream is setting start making the cookie topping. Preheat oven to 350 degrees. Cream butter and sugars in a medium bowl. Stir in vanilla and flour until well mixed. Spread dough into a foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden. Remove from heat and let stand until completely cooled.
Once Ice cream is all set and cookie topping is completely cooled, take ice cream out of freezer. Pour the caramel sauce evenly over ice cream. Break apart the cookie topping into big chunks and sprinkle evenly over caramel.
Melt chocolate chips in a microwavable bowl. Heat at 30 second intervals until melted. Stir and then drizzle over the cookie topping. Re-cover and place back into freezer for 6 hours or overnight to completely re-freeze. Slice into squares and serve! : )

***edited to add the next time I make this I won't put the chocolate chips on top. It was hard to cut through once they were frozen. Next time I will just use choclate fudge sauce and pour it over the top each time I dish it out***

Easy Rice & Bean Wraps

I guess one good thing of laying on the couch feeling super sick is I've been able to post several recipes in my stack. But it's also making me hungry and I can't eat anything. This is another recipe I've been making for at least 10 years, probably more. It seems like my original recipe came from Albertsons way back when they used to have recipe cards by certain ingredients. These are easy and yummy.

Ingredients:
2 tbsp margarine or butter

1 package (6.8 oz.) Rice A Roni Spanish Rice (the last time I made these I used Uncle Bens Spanish rice and it was actually easier. I always had hard rice in my burritos when I used the Rice A Roni because I could never cook it just right)

1 jar (16 oz.) salsa

1 can (15 oz.) black or red kidney beans, drained, rinsed

1 cup Green Giant Mexicorn, drained (I use the small can, I'm not sure how many ounces it is, but I don't measure a cup out, I use the whole can.)

8 flour tortillas, warmed (I of course only use the tortillas you have to brown on the stove)

shredded cheddar cheese, optional

sour cream, optional

Directions:
In large skillet over medium-high heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown (I used microwavable Uncle Ben's Spanish rice then just put in the pan)

Add 2 cups water, salsa and special seasonings (again if you use the Uncle Ben's you won't have special seasonings to ad and you probably don't need to add water either) bring to a boil and reduce heat to low.

Cover; simmer 15 to 20 minutes or until rice is tender (probably only about 5 minutes if you use the Uncle Ben's

Stir in beans and corn; cook just a few minutes; let stand 5 minutes before serving

Serve in tortillas with cheese and sour cream

Cheesy Chicken Pizza

This is a super fast and easy chicken pizza. If you like barbecue sauce then you could use that instead of pizza sauce. I however don't like BBQ sauce but I'm sure my husband would prefer it. I have no idea where this recipe came from. I've made it for probably 10 years. I think it was probably a Kraft Foods magazine or something like that.
Ingredients:
1/2 package Chicken Breast (probably 2 chicken breasts
1 prepared pizza crust (12 inch)
1/2 cup pizza sauce (or BBQ sauce)
1/2 cup sliced green peppers (I like it with peppers but I know my son won't eat it with peppers so I've been leaving them off.)
1 pkg (8 oz)shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
Cook chicken in 1 Tbsp. hot oil on medium-high heat until cooked through.
Spread crust with sauce. Top with chicken, peppers, mozzarella cheese and Parmesan cheese.
Bake at 400 degrees for 12 to 15 minutes or until cheese is melted and crust is golden brown.

Baked Macaroni & Cheese

My sister n law made this macaroni and cheese and it was the best I'd ever had. I made it and didn't think it turned out good at all. I'm not sure what I did wrong. So, even though I made it and thought it didn't turn out, I'm posting it and hopefully the next time I try it it will be as good as when my sister in law made it. I found the recipe on Food Network. You can google Alton Brown baked macaroni and cheese and it should pull up a video link where he shows you step by step how to make it.

Recipe courtesy Alton Brown, Food Network

Ingredients
1/2 lb elbow macaroni (I don't know exactly how much this is. I googled it, but I didn't write down how much I used. I'm thinking about 2 cups, non cooked)
3 tablespoons butter
3 tablespoons flour
1 tablespoon mustard powder
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar cheese, shredded
1 teaspoon kosher salt
fresh black pepper

Topping
3 tablespoons butter
1 cup panko bread crumbs (At the time I made this I only had regular bread crumbs, next time I'll use Panko bread crumbs for sure.)

Directions:
Prep Time: 15 mins

Total Time: 45 mins
1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta according to package directions.
2 While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps.
3 Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. (watch the video if you don't know what temper means. Basically you can't pour a cold egg into the hot mixture or it will turn to scrambled eggs so you have to slowly mix a little of the warm mixture with the egg to get it warm before pouring it in the pan.)
5 Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
6 For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
7 Remove from oven and rest for five minutes before serving

Mozzarella Sticks

I saw this recipe on the Pioneer Woman Cooks and wanted to try them but actually forgot about them. Then recently I saw this recipe posted HERE. And of course you can click HERE for a great step by step by the Pioneer Woman and of course better pictures. I finally made these and they were way better than I was expecting them to be. I have been craving them since.

8 sticks mozzarella string cheese
1/4 cup flour
1 egg
1 1/2 TBSP milk
1 cup Panko Japanese bread crumbs
1/2 TBSP parsley
salt
canola oil (I only had Olive Oil so I used that instead of canoloa)
marinara sauce

Prep:
Unwrap string cheese. Cut in half.
Put flour in small bowl/plate.
Mix egg and milk in a small bowl, stirring with fork.
Add a few shakes of salt (from the salt shaker) to a small bowl or plate holding the Panko crumbs.

How to:
Roll cheese through flour to coat.
Dip flour-coated cheese in egg/milk mixture so that egg/milk is absorbed into flour coating.
Roll through Panko crumbs to coat.
When finished coating, place prepped cheese sticks in freezer for 20-30 min (to flash freeze).
Fry in 1-2" canola oil until golden brown. Allow to dry on paper-towel.

Serve with marinara sauce.

Makes 16 mozzarella sticks

Enchilada-Zagna

I saw this recipe with the coupons that come in the Sunday paper. I absolutely loved them! Anything my 4 year old eats is a success and he ate these. He even said they were good! That rarely, or should I say NEVER happens. We were eating before my husband and he told him "Dad, you are going to love these." I'm completely changing things I like. I used to really not like red enchilada sauce, but it's now an ingredient in two of my very favorite recipes. I'm glad I'm trying new things even when I think I may not like them. 2 to 3 cooked boneless skinless chicken breast halves, cut into small pieces (about 3 cups)
1 can (28 oz) or 2 cans (15 oz each) mild red enchilada sauce (The cans I used were only 10 ounces)

1 container (8 oz) sour cream

1 can (12 oz) Carnation Evaporated Milk

2 cups shredded cheddar cheese

1 can (4 oz) diced green chilies undrained (I only used a couple of spoonfuls)

1 pkg (12 tortillas) 7-inch corn tortillas

Preheat oven to 350 degrees. Grease 13 X 9 inch baking dish

Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly, until cheese as melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas,enchilada sauce mixture and cheese sauce. Cover with foil. (The recipe didn't call for cheese on top, but I covered the top with cheese) Cover with foil.

Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.

I also put sour cream and sliced avocados on top. Delicious!

Pumpkin Bars

I used to order pumpkin bars from a local catering place. I won't say where because that would be tacky, but the last time I ordered them they were so awful I couldn't even gag one down. I got this recipe from a mailing that comes in a local monthly flier and thought I'd give them a try. We had just gotten back from a movie and my husband asked me what I wanted for dinner. I told him I wasn't hungry but a few minutes later was cooking these. Of course I can always find room for dessert. I liked these, but next time I won't use as much vegetable oil. Is it possible to taste the vegetable oil? The recipe called for a cup and I thought that was a lot. But, I swear I can taste it. Plus for some reason the middle didn't get cooked all the way but about 2 inches on all sides was cooked and would have been way over cooked had I left them in longer. It was strange. Could old vegetable oil cause that? After I made them I checked the date on the oil, since I thought I could taste it, and it was expired. Probably shouldn't have used it. Maybe next time they will turn out better. I will make them again.

Ingredients:
Bars

4 eggs

1 2/3 cups sugar

1 cup vegetable oil (this seems like way to much)

1 15 oz can pumpkin

2 cups sifted flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

Icing

8 oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 tsp vanilla

Preheat oven to 350 degrees

Combine eggs, sugar, oil and pumpkin and mix well. Add dry ingredients an mix at low speed until batter is smooth. Spread into a greased 9x12 inch baking dish.

Bake at 30 minutes or until done.

Cool completely before frosting

Chicken Cordon Blue Lasagna

Another yummy recipe from (life as a lofthouse blog). When I saw this I knew I had to make it soon. This was way better than the Spinach Alfredo recipe I posted a few days ago. This was cheesy and so good! It called for 2 eggs, but the dessert I made the other day used up all but one of my eggs and I haven't been to the store. My neighbor didn't get home until I was in the middle of making it so I was short an egg. I also didn't use the full 15 oz of Ricotta only because I don't care for it much. I used probably 3/4 of a container. Anyway, super good. The picture does not do it justice, I promise it's way better than it looks.

CHICKEN CORDON BLEU LASAGNA
Recipe By: Pillsbury

2 eggs
1 container (15 oz) Ricotta cheese
1 cup Cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped, fresh Parsley
2 cups diced, cooked Ham
2 cups diced, cooked Chicken
1/4 teaspoon Garlic powder
1 jar (16 oz) creamy garlic Alfredo sauce
6 uncooked (oven ready) Lasagna noodles
2 cups shredded Mozzarella cheese
1 cup shredded Swiss cheese
2 tablespoons chopped, fresh Parsley

Heat oven to 350 degrees. In a medium bowl beat eggs. Stir in ricotta, cottage and Parmesan cheeses and 1/4 cup parsley, set aside.

In another medium bowl, mix together chicken, ham, garlic powder and Alfredo sauce. In an ungreased 9x13 glass baking dish, spread about 1/2 cup of chicken mixture.

Top chicken mixture with 3 uncooked noodles, half of the cheese mixture, half the remaining chicken mixture and half each of the mozzarella and Swiss cheeses. Repeat layer starting with noodles again and ending with Swiss cheese. Cover tightly with foil.

Bake for 1 hour. Let stand 10-15 minutes, then sprinkle with 2 tablespoons of parsley before slicing and serving!

Ooey Gooey Cheescake Bars

I was browsing recipes the other day and went to my sister in law's friends blog that I visit from time to time. She actually has a lot of stuff I want to try but these caught my eye and I had to try them since I already had all the needed ingredients. My husband says I'm trying to kill him with all the junk I keep in this house. Although it's far from the truth I really do need to stop baking! This are so easy though and way good. I actually over baked these just a little but oh well, it won't stop me from eating them. (please excuse my horrible food pictures...It's so hard to get a good picture but I like having pictures better than not even if they don't look great.) I got this recipe from HERE

1 yellow cake mix
3 eggs
1 stick of butter, softened
1 lb. powdered sugar (1/2 of regular bag)
1 pkg (8 0z) cream cheese, softened
Combine yellow cake mix, one egg, and stick of butter to form a crust. Press into bottom of 13x9 pan.
Combine two remaining eggs, powdered sugar, and cream cheese and pour mixture over crust.
Bake for 35-40 min in 350° oven. Sprinkle with powdered sugar and allow to cool.

Orange Julius

I don't like Orange Juice. Never have. But, my mom always made Orange Julius and that I like. I'd forgotten about it actually. Until I visited Life as A Lofthouse blog. She had a picture of hers and I instantly wanted some but didn't have any Orange Juice. The next time I went to the store I got some and we had it with our breakfast. Yum, delicious. I figure I'll forget about it again unless I actually post it here so this is the recipe I copied from her blog. It may be the same as my mom's but I'm not sure.

ORANGE JULIUS

makes 4 (8oz) servings

8 oz frozen Orange Juice concentrate
1 cup milk
1/2 cup water
1/2 cup sugar
1 teaspoon vanilla extract
12 ice cubes

Combine all ingredients except ice into a blender. Blend for 1 minute.
Add 3-4 ice cubes at a time and continue to blend until all crushed and thoroughly mixed.

Spinach Alfredo Lasagna

If you are looking for a low calorie recipe, this is probably not the best. It's filled with loads of cheese. It didn't turn out as good as I was hoping for, but it was yummy and I will make it again.

From Allrecipes.com
Ingredients
1 (16 ounce) package lasagna noodles (I cooked the whole box and ended up throwing a bunch away. I think I used 12 noodles.
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese ( I had to google that because I didn't know how much 2 pints was, turns out it's 32 oz. I used that much and I think it had to much ricotta cheese so would use less than that)
salt and pepper to taste
Directions
1.Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. Cook spinach according to package directions; drain.
2.In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3.In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Sausage Breakfast Bake or HAM Bake

Here is another recipe from the Life as a Lofthouse blog. I'll admit, I'm a little embarrassed because I know she checks my blog and I've been trying and posting a lot of her stuff. I actually don't like sausage but the boys do so I made this. It actually was really good, but I think next time I may use chopped ham instead and see how I like it. Finally, something Karson ate!
***These pictures are of this with sausage. I changed it the second time I made it and used ham, and no peppers. It was SO good. My husband still likes sausage, but I prefer the ham.***

8 servings

1 (8oz) package of crescent dinner rolls
1 (8oz) package of pre-cooked sausage links
2 cups shredded cheddar cheese
4 eggs, beaten
3/4 cup milk
2 tablespoons green bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Start by preheating your oven to 425 degrees. In a 9x13 baking pan press the crescent roll dough on the bottom and 1/2 inch up the sides of the pan.
Slice the sausage into small pieces and then sprinkle evenly over the top of the dough.
Mix eggs, milk, green pepper and salt, pepper and oregano all together in a small bowl. Pour over the sausage. Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 20-25 minutes or until golden brown. Let cool 5 minutes before slicing