Happy New Year everyone, and happy Friday! I took extra two days off work to give me two full weeks off during my Christmas break, and I’m so glad that I did! Not only that it is freaking cold outside, say single digits temperature, and even minus degrees weather wind chill, I really love the luxury of having two full weeks off. So it’s that time of that year that I like to have my annual top recipes in review. I love doing this, because it gives me time to reflect on the recipes that I tried and shared this past year. This may sound like a cliche, but I really can’t believe that this is my fifth blogging year, going on my sixth year. My personal milestone was that we expanded our family, and welcome our second child, a baby boy, back in May earlier this year (he’ll be EIGHT months in the next couple of weeks!!). With this, I took a couple of breaks from blogging and sharing my recipes with you. But I was back on the saddle with a few recipes here and there, and I was grateful for my readers who still faithfully leave comments occasionally, and to my family and friends who email me and tell me all of the recipes they’ve tried from the blog. And of course, if there is anything that you’d like me to add and share, please shoot me an email, and I’d be happy to review those. Have a great weekend everyone, and stay warm!
I hope everyone had a nice Christmas with your family, friends and loved ones. I absolutely loved having the fluffy snow as a backdrop to our Christmas celebration, and especially loved that it warmed up as soon as Christmas was over My 3-yr old really was just in cloud-nine, while my 7-month old was just trying to figure out what the fuss was all about. Red and I don’t normally exchange a ton of extravagant gifts to each other, and we discovered throughout the years that we both are very hard to buy for each other (and I didn’t like surprises very much). But we normally “surprised” each other with a cook-book that we both had talked about getting for ourselves. My surprise to him was this fantastic Flour Cookbook (I was really aiming for their sticky bun’s recipe), that now that we got it, should have gotten a LONG time ago. Lots and lots of fantastic recipes – and this was the first one that we tried and loved.
I grew up eating pop-tarts in high school, and even throughout college years when time for breakfast (or anything else) was scarce (those darn engineering classes and labs!). I even toured their manufacturing site in Grand Rapids, Michigan, as a part of our MBA classes field trips. It was pretty neat, and the smell – oh my goodness, I have to tell you was amazing. That morning when I toured it, they were cranking up blueberry pop-tarts, and I could tell you that it took everything in me not to stick my hands in one of those scrap bins for a taste. This homemade version was just oh crazy good. This was my daughter’s first taste to a pop-tart, and she was pretty happy about it. A little heads up for you – be mindful when handling the dough. I think ours was a little too soft when we handled it, so it turned out a little messy and out-of-shape. But taste wise, the three of us devoured these so quickly that I had to fight off my family to even get a shot of these delicious goodies! I’ll be making these again to stash in the freezer.
1 3/4 cups (245 grams) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks/228 grams) cold unsalted butter, cut into 12 pieces
2 egg yolks
3 tablespoons cold milk
1 egg, lightly beaten
1 cup (340 grams) raspberry jam
Simple vanilla glaze
1 cup (140 grams) confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water
Rainbow sprinkles for sprinkling (optional)
Makes about 18 ounces dough, enough for 8 pop-tarts or one 9-inch double-crust or lattice-top pie.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer),
Mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Assembling homemade pop-tarts
Position a rack in the center of the oven, and heat the oven to 350 degrees F.
Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 31/2-by-51/2-inch rectangles (about the size of an index card).
Brush the top surface of the entire scored rectangle with the egg. Spoon 2 tablespoons of the jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.
Using a knife, a pizza roller (easier), or a fluted roller (easier and prettier), and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.
Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.
To make the glaze: While the pastries are cooling, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.)
When the pastries have cooled for 30 minutes, brush the tops evenly with the glaze, then sprinkle with the rainbow sprinkles (if using). Let stand for 10 to 15 minutes to allow the glaze to set before serving.
The pastries can be stored in an airtight container at room temperature for up to 2 days.
Yield: 8 pastries
Source: “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe” by Joanne Chang. Copyright © 2011 by Chronicle. All rights reserved.
Can you believe that we’re only three days away from Christmas? How did the first three weeks of December have already came and gone? If you haven’t finalized your holiday menu, I’d love to share this super easy and delicious cranberry sauce that you may want to consider adding to your holiday spread. For many years, I found it easier to just crack open a can of this baby, but decided that I should try the homemade route a few years ago. What I love about this sauce is how versatile this recipe is: it is fantastic a side dish for turkey, pork chops, or even baked chickens. Then, if I want something a little festive for my breakfast or brunch, I would heat a little bit of this chunky sauce with a little bit of maple syrup, and voila… it is great topping for your pancakes, waffles, or french toast. This recipe makes a lot – so there is going to be plenty for your holiday dinner, and then more for later. Obviously, the while the title is Holiday Cranberry Sauce, I think this should be made all year long. So if you love cranberries, it may be a good idea to stash several bags of these berries before the season is over, so that you can enjoy them all year long!
4 (12) ounce bags fresh or frozen cranberries
1/4 cup water
1/4 freshly squeezed orange juice
1 tsp salt
3 cups sugar
1 big generous tbsp of orange zest
Combine cranberries, water and salt in slow cooker, then pour sugar over berries (do not stir sugar into berry mixture). Cover and cook until berries are softened and beginning to pop, 6 to 8 hours on low or 3 to 5 hours on high.
Stir cranberry sauce well, then transfer to bowl. Let cool to room temperature before serving. (Cranberry sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.)
Yield: 8 cups
Adapted from: America’s Test Kitchen Slow Cooker Revolution
If you love ginger, you’d love these cookies! And what is more perfect time to bake cookies than December right? It is a good excuse to stay in the house with a plate of these warm cookies and a big cup of coffee, listening to Christmas carol next to your fireplace. I am a little weird, I have to admit, I love sweets – but not much, and not all the time. These ginger cookies are a little “adult”, so naturally my daughter didn’t love it -although Red did love it. They are crispy on the outside, and a little soft in the inside, covered in these beautiful sanding sugar.
If you are still looking for a new cookie recipe to bake this Christmas, this is a good one to try. I just want to warn you though that it is pretty gingery, so if you just want a little flavor of ginger, this would probably too much ginger for you since this recipes uses three sources of ginger (crystallized, fresh and the powdered kinds). As an additional note, crystallized ginger is pretty pricey but I was able to get a pretty good price getting them from the bulk bin at Whole Foods. So if you are looking for a lower price alternative, you can try there. I hope you love this as much as we did!
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F.
Line 2 baking sheets with parchment paper.
Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl.
Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars.
Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl.
Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet.
Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes.
Cool completely on sheets on rack.
Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
Yield: approximately 3 dozens
Recipe Source: Bon Appetit
I’m going to let you in a little secret. I’m really terrible on side dishes. What I mean by that is that I never plan any side dishes when I plan my meals. I get so focused on my main meal and the potatoes or the “carbs” that I feel like I just don’t spend enough time planning around my side dish. There are a few that I keep on going back to, like this gorgeous Brussel Sprouts Lardon, but most of the time, I end up steaming vegetables, like broccoli. I have always loved broccoli, and used to eat them almost in every meal. And I have been lucky that the pickiest eater at my house (aka: my daughter) is actually in the stage that she would eat broccoli.
Since I wanted something pretty simple to make, I figured I would try these carrots in slow cooker. I really wasn’t sure how they would turn out, so I was pretty surprised at how tasty and tender they were. These carrots are wonderful especially if you don’t have a lot of room in the oven. Often times, the oven availability is so limited, since the meats have to go into the oven for roasting that it is nice to have a side dish that can be cooked in a slow cooker like this one. If you are looking for an easy side dish for your holiday dinner, this is a wonderful one to try!
3 lbs carrots (about 18) peeled and sliced 1/4 inch thick on bias
1- 1/2 cups water, plus extra hot water as needed
1 tbsp. sugar
Salt and pepper, to taste
1/2 cup orange marmalade
2 tbsp unsalted butter, softened
1- 1/2 tsp minced fresh sage
Combine carrots, water, sugar and 1 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.
Drain carrots, then return to slow cooker. Stir in marmalade, butter, and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving, loosen with additional hot water as needed before serving.)
Servings: 8 to 10, yield: 3 lbs of carrot
I’m constantly looking for a way to make “fried chickens” healthier, just like french fries I’m not going to lie that I love everything fried (well… maybe not everything, since I am not willing to eat fried twinkies). I just can’t seem to make the baked chickens as succulent as their fried cousins. The thicker the chicken pieces, the harder it is to cook them thoroughly without having to worry about pink center, and then the outer side being too dry. I recently decided that I am going to try baking the drumsticks instead, they have less meat per piece, and easier to handle for my daughter, who actually would eat drumstick, instead of a big chicken piece.
I didn’t have any fresh herbs at home when I was making them, but I bet they would be even better with fresh herbs. The key here is to bake it at a relatively high temperature, make sure the chicken pieces are dry, rub them with oil just enough to allow the seasoning to stick, and then bake them. We love spices at our house, so I just mixed several of them, but you can really use whatever you like. I really wasn’t sure whether my daughter would love these, thankfully she did, and so we did. I think we have a winner on this one.
12 chicken drumsticks with skin
2 tablespoon vegetable or canola oil
1 tablespoon salt
2 teaspoon freshly ground pepper
1 teaspoon dried rosemary
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
Pre-heat oven to 425 degrees Fahrenheit. Inset a cooling rack into a baking sheet with sides (or, if you do not have a rack, you can use the baking sheet as is).
Mix the rosemary, paprika, thyme and oregano in a small bowl. Set aside.
Rinse and pat dry drumsticks (with paper towel, make sure the chickens are completely dry so the skin can crisp up in the oven).
Rub with oil, then sprinkle with salt, pepper and spice mix. Arrange chicken drumsticks onto rack/baking sheet, position the bony ends of the drumsticks toward the outside.
Bake for 15 minutes, turn chicken, then bake another 10 to 15 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
Let chicken rest 5 minutes then serve.
Adapted from: Inspired Taste
Happy Sunday everyone! Three weeks ago, I got about twelve pounds of apples from someone at work. Apparently, this was a fantastic year for apples, and he brought in two 26″ suitcases full of apples that he didn’t spray (organic yeah!!). I didn’t even see these apples, but I smelled the apples as I was walking through the hallway, and my nose was in a happy state when I finally found the source: freshly picked organic apples, neatly tucked inside plastic bags nestled inside a giant suitcase. He couldn’t even be sure what kinds they all were – but they were so crispy, sweet, and just oh yummy! It reminds me of the time where I was signed up to get a CSA a few years ago – and I got freshly picked fruits in my basket weekly! Since I could only eat so many of these apples fresh, I turned them into this yummy crisp (great with yogurt!) and homemade apple sauce.
Since I was running out of ideas of what to do with them – and I was too lazy to make this apple pie, I was trying to decide on what to do with them when my friend Mollie, who now lives in Germany with her husband, emailed me about apples that she had in her kitchen. And then I told her how I missed out on making this Fresh Peach Cake this past summer during my maternity leave, so I just simply must make it with apples this fall. And funny enough, an hour later, I got an email from her saying that she had that cake in the oven Of course, I decided that I had to make it as well, only that I didn’t have any sour cream in my refrigerator, so I ended up with this version instead (plus, I got to use up my homemade applesauce!). So here you go Mollie – if next time you want to make an apple cake (or a peach cake, or a plum cake), but you don’t have a sour cream – you can use this recipe below.
2 cups (8 3/4 ounces or 250 grams) white wheat flour, or all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Source: Smitten Kitchen
I first made this gorgeous cake three years ago. I had just started blogging, and was finding my way around baking. Frankly, the thought of making a cake using yogurt and oil, instead of butter was just a new concept for me. I was really excited and receptive of it – and really fell in love with it. Over the years, I have made several variations with it. Like adding blueberries into the batter (and learned the hard way that I needed to roll them with flour a little bit to make sure they don’t sink). Or using orange juice, zest and a little bit of cardamon to make it into a beautiful orange loaf cake. I also substituted the type of yogurt used, and didn’t really see much difference in the texture of the loaf. Earlier this year, I started making them again, and discovered that this loaf was also wonderful to stash in the freezer. I normally skip the icing if I know that I would store it in the freezer – but still put the glaze on which helps to keep the moisture in. I took a loaf of this bread last week to work and everyone raved about how yummy this bread was – and how it reminds them like the Starbucks Lemon Pound Cake without all of the butter. So I thought that I should re-post the recipe with a newer picture Have a great weekend everyone!
For the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (Greek, low-fat, whole milk have all worked for me)
1 cup of sugar
3 extra-large eggs
3 teaspoons grated lemon zest (3 lemons)
1/2 teaspoon pure vanilla extract
1/4-1/2 cup vegetable oil
1/3 cups sugar
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Source: Barefoot Contessa at Home
I have been back to work full-time for about six weeks now, and I must say that I haven’t quite figured it all out yet. I knew it will be tough to be juggling two little kids with both of us working, and trying to manage “everything else” (read: laundry, dishes, picking up around the house…mmm, what is that anyways?). Maintaining this blog has been a challenge more than ever, since now we have two kids with two different bedtimes that aren’t really fixed, and dinner time is another story. Taking pictures was easy before kids were in the picture (five long years ago!), although the pictures were horrible But now, it is really tough. My friends and co-workers wondered (and probably still do) whether I would even have time to cook or bake anymore (and how I still manage to do it even now). I actually considered about taking a little break from blogging for a little while.
But here’s a little story for you. Shortly after I returned to work, somehow, I happened to sit in different trainings with topics surrounding “work-life balance” where one of our assignments during trainings was to evaluate our values and what were important to us. I actually wrote down “cooking home-cooked meals for my family” as one of my top five priorities. I talked and thought through this over and over again – and finally came to the conclusion that this is important for me. Being home in the evenings, sitting down to enjoy dinner with my family is what centers me, therefore I am going to continue doing what I love doing. While I don’t get to take pictures of all my meals like I used to, I still take a lot of joy in sharing a few successes that I have in the kitchen these days – so I hope you guys will still hang with me once in a while Like this recipe. I found this recipe while trying to use up the vegetables and the meat that I had in the refrigerator. It was so delicious and actually pretty easy to whip together when I get home from work, as long as I prep everything the night before. I actually doubled the recipe (which I never do with new recipes), and was really glad that I did – because then it made enough for two nights! Who doesn’t love leftovers, right?
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
1 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
3 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar
Marinate the beef with all the Marinade ingredients, about 15 minutes.
Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
Slightly Adapted from: Rasa Malaysia
One of the things that I love about the fall season is all of the holidays that take place within the three months span. We have Halloween in October, then Thanksgiving three weeks later, and then Christmas! Oh, and New Year’s… Yeah! I already started putting together my menu for Thanksgiving this year, and this stuffing is going to be on it! It definitely doesn’t feel like a holiday at our house without bread stuffing. As much as we love stuffing, I don’t think that we ever made bread stuffing from scratch. Red and I grew up eating the yummy ready to cook stuffing from the box for many years. Since I stopped buying prepackaged food, I started looking for a recipe where I can make it from scratch. This recipe is really simple, basically: bread, onion, celery, and a variety of herbs, and chicken broth. I was amazed at how simple this was to put together – and how the flavors tasted so great and fresh. I was able to taste all of the ingredients, and it’s so easy! I don’t think that we’d ever go back to the boxed stuffing. If you’ve never tried it – I definitely encourage you to try this!
10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 tbsp fresh chopped thyme, or 1 teaspoon dried thyme
1/2 tbsp fresh chopped sage, or 1/2 teaspoon dried sage
1/2 tbsp fresh chopped rosemary, or 1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread, vegetables, broth, water, and salt and pepper to taste. Place them in a 13×9-inch baking dish, bake for 20 mins or until heated thorough.
Yield: 12 cups