Mini Bourbon Fudge Pies

#251974

Mini Bourbon Fudge Pies

This recipe makes 32-36 mini muffin-sized pies or about 10 standard muffin-sized pies. If you want to make a full size pie instead, make 1x the crust and 2x the filling, and bake at 325 degrees for about an hour.

Yield:?32?mini pies

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Cook Time:?30?minutes

Total Time:?2?hours

Ingredients

For Crust:

?1 ??cups?/?188?g?all-purpose flour
???cup?/?40?g?powdered sugar
???teaspoon?fine sea salt
???cup?/?113?g?(1 stick) cold unsalted butter,?cut into cubes
?1?large egg,?50g, lightly beaten

For Filling:

?3?oz?/?85?g?good quality bittersweet chocolate (60-80%)?,?chopped
?6?tablespoons?/?85?g?(3/4 stick) unsalted butter,?cut into cubes
???cup?/?110?g?packed light brown sugar
???cup?/?50?g?granulated sugar
?1?tablespoon?Dutch-process cocoa powder
???teaspoon?fine sea salt
?2?large eggs,?at room temperature
?3?tablespoons?/?45?g?bourbon*

Instructions

To prepare crust, combine flour, sugar, and salt in the bowl of a food processor. Add butter and pulse until butter is broken up into lentil-sized pieces. Add lightly beaten egg and pulse a few times until evenly incorporated. The dough will be very crumbly looking, but should stick together if you pinch some between your fingers.
Dump the dough out on a piece of plastic wrap and gather it together until it forms a rough ball. Wrap it very tightly, and refrigerate for at least 30 minutes or more to allow the flour to fully absorb the water molecules. You can also make the dough a day ahead of time and refrigerate overnight.
Preheat oven to 350 degrees F.
Roll out dough on a lightly floured surface or pastry cloth. Cut out rounds of dough (3.25-inch for minis, 4.25-inch for standard muffin size). You can reroll the scraps and cut out more rounds again. You can either ease the rounds into your muffin tin, accepting the rustic folds as is, you can also crimp the edges to make the crust fit inside the cup (not unlike a dumpling). Alternatively, cut out three wedges from the round (printable template here) and ease the crust down into the cup, overlapping the edges and pressing slightly to seal. Place the entire pan in the freezer for at least 15 minutes to firm up.
Line the frozen crusts with small pieces of parchment paper or small paper candy cups (slightly smaller than mini muffin size, ideally). Fill with rice or pie weights. Bake for 10 to 15 minutes or until puffed and edges are just starting to brown. Remove from oven and let cool slightly, until cool enough to remove the paper and weights from the crusts.
To make filling, gently melt chocolate and butter together in a double boiler or in the microwave, heating in 30 second intervals at 50% power, stirring after each interval, until melted and smooth.
In a bowl, whisk together sugars, cocoa powder and salt. Whisk in eggs, one at a time, until smooth. Whisk in bourbon, followed by chocolate mixture, until smooth.
Pour or spoon into baked crusts, filling not quite to the top as the filling will puff as it bakes. For minis that's about a scant tablespoon or 1 small cookie scoop, for standard size muffins it's a generous 3 tablespoons or 1 large cookie scoop.
Bake for 10 to 14 minutes for minis, or 16 to 20 minutes for standard size pies, or until crust is golden and pie is puffed around the edges and the center is a bit less so but not raw looking. If you prefer a firmer pie (more like a fudgy brownie) you can bake the pie slightly longer.
Transfer to a wire rack and let cool before removing from the muffin tin. Serve at room temperature topped with a dollop of whipped cream.
Pies (sans whipped cream) will keep in an airtight container in the fridge for up to 5 days (though the crust will lose some of its crispness). Let come to room temperature before serving. Pies can also be frozen for up to 1 month, thaw overnight in the fridge, then pop in a 350 degree oven for a few minutes to refresh the crust a bit before serving.

Notes

*Feel free to swap for another liquor instead, such as rum, amaretto, or even Bailey's or Kahlúa. Or, if you'd rather leave it out entirely, simply replace with 1 tablespoon vanilla extract.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Chocolate Raspberry S’mores Tart

#251973

Chocolate Raspberry S'mores Tart

This stunning tart is basically a giant raspberry-flavored s'more with a silky chocolate ganache and fluffy marshmallow meringue topping flavored with freeze-dried raspberries. This recipe makes one 6-inch tart; double the recipe for a standard 9-inch tart pan.

Yield:?1?6-inch tart (6-8?servings)

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Total Time:?3?hours

Ingredients

For Crust:

???cup?/?100?g?graham cracker crumbs,?from about 4 oz, or 8 double cookies
?3?tablespoons?/?42?g?unsalted butter,?cut into chunks
?1?teaspoon?/?10?g?corn syrup,?optional, but it helps to keep the crust together
?pinch?fine sea salt
?3?tablespoons?/?60?g?raspberry jam

For Ganache Filling:

?3?ounces?/?85?g?good quality dark chocolate,?60-70%, finely chopped
?3?ounces?/?85?g?good quality milk chocolate,?finely chopped
???cup?/?120?g?heavy whipping cream
?1?tablespoon?unsalted butter,?at room temperature, cut into small pieces

For Raspberry Meringue Topping:

?2?/?2?large egg whites
???cup?/?100?g?granulated sugar
???teaspoon?cream of tartar
?1?teaspoon?vanilla
???cup?/?18?g?finely ground freeze-dried raspberry powder
?fresh raspberries,?for decoration (optional)

Instructions

To prepare crust, preheat oven to 350 degrees F.
Finely chop graham crackers in a food processor. In a microwave-safe bowl, microwave butter and corn syrup for about 45 seconds or until melted. Pour into crumb mixture along with salt and fold until incorporated and crumbs are evenly moistened.
Dump into a?6-inch round tart pan?(or equivalent, such as three 4-inch mini tart pans) with a removable bottom. Press firmly onto bottom and up the sides (use a tamper or a small flat-bottomed glass to help if necessary). Bake for 5 to 7 minutes or until set. If the crust has puffed up at all, use a lightly greased flat-bottomed glass to gently press it back into place.
While crust is still warm, spread a thin layer of jam into the bottom of the crust using an offset spatula. Be careful to spread the jam without lifting the crumbs from the crust; it'll be easier to spread if you to put a few smaller dollops around the whole crust as opposed to one large blob in the middle. Set aside while you prepare the ganache.
For ganache, place chopped chocolate in a heat-proof bowl. The finer you can chop this chocolate the better.
Heat cream in a small saucepan until it just begins to bubble (do not let it fully boil). Pour over chopped chocolate. Let sit for 30 seconds, then begin to gently whisk, making small concentric circles in the center of the bowl, until chocolate is fully melted and smooth. Add butter, 1 small chunk at a time, whisking slowly until fully incorporated.
Immediately pour ganache into crust on top of jam. Gently tap the pan a few times on the counter to help it settle and remove air bubbles. Let sit for 1 to 2 hours at cool room temperature or refrigerate for 30 to 60 minutes just set.
Meanwhile, to make the meringue,?combine egg whites, sugar, and cream of tartar in a medium-sized heat proof bowl. Set bowl over a pan of gently simmering water. If you have an appropriately sized sauce pan, you can also use the bowl of your stand mixer. Just make sure the bottom of the bowl is not touching the water below.
Gently whisk over the simmering water until mixture is hot to the touch and sugar is fully dissolved. It should read 170 degrees F on an instant read thermometer, and if you rub a bit between your fingertips (careful, it's hot!) you should not feel any grainy sugar. Remove from heat.
With an electric mixer fitted with the whisk attachment, beat on high speed until meringue is thick and glossy and holds stiff peaks. It should also no longer feel warm to the touch. Add vanilla and freeze-dried raspberry and mix until evenly distributed.
Transfer meringue to a piping bag fitted with a 1/2-inch round piping tip. Pipe on top of set ganache in a decorative pattern. Alternatively, you can dump the meringue onto the tart and spread with a large offset spatula into a swoopy mound.
Refrigerate for 30 to 60 minutes to allow meringue to set, then lightly brown using a kitchen torch (this step is optional, just don't use a broiler or anything to try to toast the meringue as it will melt the ganache too much). Return to the refrigerator to set up again, at least 30 minutes or overnight, until ready to serve. Top with fresh raspberries for garnish, as desired.
Lift out of tart pan using removable bottom and slice using a lightly greased knife that has been slightly warmed under hot water. Clean blade completely between each cut; re-warm and re-grease as necessary.
Tart will keep in the refrigerator for up to 5 days.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Caramel Apple & Almond Cream Tart

#251972

Caramel Apple & Almond Cream Entremet Tart

This recipe makes 1 9-inch tart, two 6-inch tarts, or eight 3.5-inch tartlets (the photos in this post show one 6-inch and four 3.5-inch tartlets).

Yield:?one 9-inch tart (about 12 servings)

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Prep Time:?2?hours

Cook Time:?20?minutes

Total Time:?12?hours

Ingredients

For Crust:

?1??cups?/?190?g?all-purpose flour
???cup?/?50?g?almond meal or almond flour
?2?tablespoons?/?12?g?powdered sugar
???teaspoon?fine sea salt
???cup?/?113?g?unsalted butter (1 stick),?cold and cut into cubes
?1?large?egg,?cold
?2-3?teaspoons?water,?as needed

For Caramel Apple layer:

?2?large?apples (about 12oz or 340g),?peeled, cored, and cut into small 3/8-inch cubes (I recommend one granny smith and one softer, sweeter variety like Gala)
?2?teaspoons?lemon juice
?1?sheet?leaf gelatin* (gold strength),?cut into strips and softened in cold water for at least 5 minutes
???cup?/?100?g?granulated sugar
?2?tablespoons?/?42?g?corn syrup
?2?tablespoons?water
???cup?/?60?g?heavy cream,?at room temperature
?2?tablespoons?butter,?at room temperature
???teaspoon?fleur de sel
???teaspoon?ground cinnamon
???teaspoon?ground cardamom

For Vanilla-Almond Crémeux:

?2?sheets?leaf gelatin* (gold strength),?cut into strips and softened in cold water for at least 5 minutes
???cup?/?120?g?heavy cream
???cup?/?120?g?whole milk
?1?vanilla bean,?split and seeds scraped out (or substitute 1 teaspoon vanilla bean paste or extract—add at the end with the almond)
?3?large?egg yolks,?at room temperature
?3.5?oz?/?100?g?good quality white chocolate,?finely chopped
???teaspoon?almond extract

For Mascarpone Whipped Cream:

???cup?heavy whipping cream
?2?tablespoons?/?12?g?powdered sugar
?2?tablespoons?mascarpone,?let sit at room temperature for no longer than 15 minutes

For Apple Garnish:

?1?apple,?I recommend a softer red variety like Gala, very thinly sliced
?1?cup?water
?1?tablespoon?sugar
???teaspoon?salt
???teaspoon?citric acid,?or use 2 teaspoons lemon juice

Instructions

For Crust:

Combine flour, almond meal, sugar, and salt in the bowl of a food processor; pulse once or twice to combine. Sprinkle over cubed butter and pulse a few more times until butter is broken up into pea-sized pieces. Add egg and pulse a few more times until evenly moistened and dough sticks together when pinched between your fingers. If necessary, add 2-3 teaspoons of water and pulse to combine.
Dump crumbly dough out onto a clean tea towel; gather up the edges and twist to tighten. This should bring the dough together into a cohesive ball. If making 6-inch tarts or tartlets, split into two balls, then flatten slightly into a disk, then wrap tightly in plastic wrap and refrigerate for at least an hour.
On a lightly floured surface or pastry cloth, roll out dough to an even 3-4mm thickness (2-3mm for tartlets). Gently drape into a tart pan with removable bottom. Take care not to stretch the dough, rather easing the sides into the pan. Trim off edges. Freeze for 15 to 30 minutes until firm (shaped crust can also be frozen for up to a month).
While shell is chilling, preheat oven to 400 degrees F.
Crumple up a piece of parchment paper and place into frozen crust; fill with granulated sugar or another weight like rice or beans.
Bake for about 15 to 18 minutes (smaller tartlets will need less time), or until edges are just starting to color. Carefully lift out the parchment and weights and set aside to cool. Return unlined tart shell to oven for 3 to 5 minutes more or until edges and bottoms are lightly browned. Set on a wire rack to cool completely while you prepare the other layers.

For Caramel Apple layer:

Peel and core apples and cut into a fine (1/4 to 3/8-inch) dice. Toss cut apple in a bowl with lemon juice as you go, this will prevent browning. You should have 2 cups of diced apple. Set aside.
Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a tablespoon or so of cool water and let it bloom for at least 5 minutes.
In a small, heavy-bottomed saucepan, add sugar, corn syrup, and water. Set over medium/medium-high heat and gently stir until sugar is dissolved. Once the sugar mixture starts to boil, do not stir it again. Brush down any stray sugar crystals on the side of pan with a pastry brush dipped in water. Continue to cook, swirling the pan here and there (no stirring!) until it caramelizes and turns a light amber brown. Watch it carefully as once it starts to caramelize it will go from perfect to burnt in seconds.
Remove from heat and immediately add butter, whisking until melted. Add cream and continue to whisk (careful as it will sputter and steam quite a bit) until smooth.
Return to medium-high heat and add in apple cubes. Bring back to a simmer. If you have a candy thermometer, position it on the side of the pan now, ensuring the tip doesn't touch the bottom. Continue to cook, stirring occasionally, until it reaches 250-235 degrees F.
Remove from heat and let it cool until it goes below 200 degrees F. Pick softened gelatin up out of the water, squeezing out as much excess water as you can, and stir into caramel apple mixture. (If using powdered gelatin, microwave the bloomed gelatin for 5 to 10 seconds until fully melted, then add to saucepan.) Stir until gelatin is fully melted and incorporated, then pour into tart shell. Refrigerate for at least 1 hour or until fully set.

For Vanilla-Almond Crémeux:

Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a two tablespoons of cool water and let it bloom for at least 5 minutes.
Place chopped white chocolate in a heat proof bowl or 2-cup-capacity glass measuring cup and set aside.
Combine milk and cream in a medium saucepan set over medium heat. Add scrapped vanilla bean seeds. Let it warm until the mixture starts to steam and barely bubble around the edges (do not let it boil).
Whisk egg yolks in a bowl until just lightened in color. Ladle in about half of the warm milk mixture, 1/4 cup at a time, whisking constantly, until egg mixture is warm to the touch. Pour back into to saucepan and set over medium heat, stirring regularly, until the custard thickens slightly and coats the back of a spoon (it should measure 175 degrees F).
Squeeze water out of softened gelatin (or microwave 5-10 seconds if using powdered), then add to warm custard, stirring until gelatin is fully melted and incorporated.
Pour still-warm mixture through a fine mesh sieve set over bowl of white chocolate (this will remove any stray solids or bits of egg that may have gotten over cooked). Gently stir until white chocolate is completely melted and mixture is smooth. Stir in almond extract.
Pour into tart shell on top of the set caramel layer, filling it as full as you can make it without overflowing. It may be hard to move when it is this full, so I recommend letting it sit for 30 minutes or so (it will start to set up), then transfer to the fridge to set completely, at least 2 hours or overnight.

For Mascarpone Whipped Cream:

Place cold cream in the bowl of a stand mixer (chilled if you want) fitted with the whisk attachment. Add powdered sugar and whip until it starts to thicken and hold soft folds.
Add mascarpone, then increase speed to medium high and continue to whip until it holds medium soft peaks. Take care not to overwhip or you'll end up with butter!
You can spoon the whipped cream on top of the tart, swirling with the back of a spoon for a more rustic appearance, or transfer it to a piping bag fitted with a 1/2-inch-round tip. Pipe circles of cream around the circumference of the tart, then using the back of a small spoon (dip in hot water and pat dry), swipe the cream towards the center of the tart. Wipe spoon between each swipe and rewarm in water as needed. Repeat with a second row, or a third for larger tarts as needed, leaving the center open for the garnish (if desired).

For Apple Roses:

Combine water, sugar, salt and citric acid in a small saucepan. Bring to a simmer over medium heat.
Cut off two 'cheeks' from the apple, then slice as thin as possible (use a super sharp knife, or a mandoline if you are comfortable using one). Place apple slices in hot brine and let soak for a minute or two. Take out a slice and test its 'bendiness'... if it breaks when you try to roll it up, give it a few more minutes.
When soft, drain slices and place on a paper towel-lined plate to drain. I find it's easiest to work with the slices when they are still warm, so if you want to keep the brine over low heat, you can re-warm the apples as needed as you go, or work in batches.
Place one softened apple slice down on your work surface. Add another slice on top, lining up the cut edges and overlapping about half of the slice with the one underneath. Repeat with about 6 to 8 slices of apple per flower (more slices will make a bigger flower). I also like to match up the sizes of the slices, using the smaller slices from the ends for smaller roses, and the bigger middle slices for the bigger ones. If you are making smaller tartlets you may opt for more smaller flowers and vice versa.
Starting with the first slice you laid down, roll up the entire row as tightly as you can without breaking them. If the apples were sufficiently soft they should hold their shape, but you can also use a toothpick to secure the slices in place (just remember to remove it before eating). Trim off the uneven bottoms as needed, then arrange on top of the tart as desired.

开云体育 & Storage:

Slice and serve chilled or at cool room temperature. Leftover tart will keep in an airtight container in the fridge for a few days (the tart itself will keep longer, but the whipped cream and apple roses may start to get a bit weepy after some time).

Notes

*To substitute powdered gelatin, 1 teaspoon powdered gelatin=1 sheet. To bloom, sprinkle over cool water (1 tablespoon for every teaspoon powder), let soften for at least 5 minutes. Then melt in the microwave for 5-10 seconds before incorporating into the recipe as specified.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Persimmon Pie

#251971

Persimmon Pie

Persimmon pie is smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite!

Yield:?1 9-inch pie (about 12 servings)

?

Cook Time:?1?hour?15?minutes

Total Time:?2?hours

Ingredients

For Crust:

?1??cups?/?187?g?all-purpose flour
???teaspoon?fine sea salt
???teaspoon?baking powder
???cup?/?113?g?(1 stick) very cold unsalted butter,?cut into cubes
?1?teaspoon?apple cider vinegar
?3 to 5?tablespoons?ice water,?as needed

For Pie Filling:

?8?large ripe Fuyu* persimmons,?enough to make 2 cups of puree
???cup?/?192?g?evaporated milk
???cup?/?105?g?packed light brown sugar
?1?tablespoon?all-purpose flour
?1??teaspoons?ground cinnamon
???teaspoon?ground ginger
???teaspoon?fine sea salt
???teaspoon?ground allspice
?2?large eggs
?1?large egg yolk
?1?teaspoon?vanilla extract

Instructions

To prepare crust:

Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.
With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).
Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc.?Wrap tightly in plastic wrap and?refrigerate for?at least?1 hour or overnight.
Preheat your oven to 400 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).
Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.
Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes or freeze for 15.
Line pie with a piece of crumpled parchment paper or foil, lightly draping over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).
Bake crust for 15 minutes, then remove from oven and carefully lift out parchment with weights. Pop it back in the oven for another 5 to 10 minutes until the bottom dries out a bit and the edges just barely start to brown. Place on a wire rack and let cool while you prepare the filling.

For the Filling:

Reduce oven temperature to 350 degrees F.
Peel and core persimmons (or, if very ripe, scoop out the jelly-like flesh with a spoon). Discard seeds, if any, then place in a blender and pulse until smooth.
Transfer to a saucepan set over medium heat, bring to a gentle simmer and cook, stirring consistently (be careful as it will bubble and sputter), until puree has reduced to 1? cups, about 15 minutes. This step can be done ahead of time, refrigerate reduced puree in an airtight container for up to 5 days, or freeze for up to a month.
Add evaporated milk, brown sugar, flour, salt and spices. Return to heat and warm until it just starts to bubble.
Whisk eggs and egg yolk in a bowl until smooth and uniform. Ladle in hot persimmon mixture, 1/4 cup or so at a time, whisking constantly to incorporate. Continue to ladle in hot persimmon mixture until about half has been incorporated and egg mixture is hot to the touch. Return entire mixture to saucepan and whisk until smooth. Whisk in vanilla, then pour into prepared crust.
Bake for 50 to 60 minutes or until edges are set and center is just slightly jiggly (if you want to be precise about it, the interior temperature will read 180-190 degrees F when the pie is done.
Remove from heat and let cool completely on a wire rack, then lightly cover and refrigerate until ready to serve, up to a day ahead of time (technically it can be made further ahead of time but the crust may get a little soft after a day or two).

Notes

*For this recipe I recommend using Fuyu persimmons. While fully-ripe Hachiyas should work in theory, they can sometimes have unexpected (and undesirable) results when cooked. I'm still trying to figure out a workaround for this variety, and will certainly update the recipe here when/if I do so.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Mango Lime Tart

#251970

Mango Lime Tart

This tart and tangy mango lime tart features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne.

Yield:?one 9-inch tart (about 12 servings)

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Prep Time:?20?minutes

Cook Time:?18?minutes

Total Time:?4?hours

Ingredients

For Crust:

?7?oz?graham crackers,?about 13 full size crackers
?pinch?fine sea salt
???teaspoon?ground cayenne pepper,?optional
?5?tablespoons?unsalted butter,?melted

For Mango Lime Filling:

?1?pound?mango (about 3 medium),?peeled and cored
?6?tablespoons?freshly squeezed lime juice
?4?egg yolks,?at room temperature
?1?14oz can?sweetened condensed milk
???teaspoon?fine sea salt
?2?tablespoons?Amoretti Natural Mango Artisan Flavor

For Topping:

?1?cup?heavy whipping cream
?2?tablespoons?powdered sugar
???teaspoon?vanilla extract
?lime zest,?for garnish
?mango or other edible flowers flowers,?optional, for decoration

Instructions

Preheat oven to 350 degrees F.
In a food processor, pulse graham crackers until very finely ground. Add salt and cayenne and pulse to combine. Drizzle in melted butter, then pulse a few times until crumbs are evenly moistened.
Dump crumb mixture into a 9-inch tart pan with removable bottom (you can also use a standard 9-inch pie pan). Use a flat bottomed glass or measuring cup to firmly press the crumb mixture evenly over the bottom and up the sides of the pan.
Bake for 8 to 10 minutes or until lightly browned. Remove from oven and set aside to cool slightly.
To make filling, peel and core mango, slicing off as much of the flesh from the fibrous core as you can.
Place mango in the bowl of a food processor or blender and process until very smooth. Press puree through a fine mesh sieve to remove any chunks or fibrous bits. You should have 1 cup (about 240g) of puree.
In a mixing bowl, whisk egg yolks with lime juice. Whisk in sweetened condensed milk, followed by strained mango puree. Finally, whisk in mango flavoring (if using). Pour filling into baked crust.
Bake for 15 to 18 minutes or until edges are set and center is still pretty jiggly, but not liquidy (think jello). It will set up further as it cools.
Set on a wire rack and let cool completely to room temperature, then transfer to the refrigerator and chill for at least 3 hours or overnight (lightly cover if you're storing it longer).
For whipped cream topping, beat cream with an electric mixer fitted with the whisk attachment until it starts to thicken. Sift in powdered sugar and continue to whip until it forms medium-soft peaks. Fold in vanilla. You can either dollop the whipped cream onto the tart, swirling it rustically with a spoon, or transfer to a piping bag and pipe a decorative design around the circumference of the tart. Garnish with a bit of lime zest and mango and/or edible flowers as desired.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Easy Strawberry Pie Recipe

#251969

Easy No-Bake Strawberry Pie Recipe

EASY STRAWBERRY PIE topped with whipped cream

Summer picnics aren't complete without this EASY NO-BAKE STRAWBERRY PIE recipe.

Prep Time30 minutes

Additional Time4 hours?30 minutes

Total Time5 hours

Ingredients

1 1/2 cups graham cracker crumbs (~10 full sheet graham crackers)
6 tbls butter, melted
1/3 cup granulated sugar
1 cup water
1/2 cup sugar
2 tbls cornstarch
1/2 package (4-serving size) strawberry-flavored gelatin (~3 tbls)
4 cups sliced strawberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired

Instructions

Mix the graham cracker crumbs, melted butter, and 1/3 cup sugar together in a medium bowl until combined. The mixture will be coarse and sandy. Press the mixture into the bottom of 9 inch pie pan and slightly up the sides. Use the bottom of a flat cup to really press the crumbs into the pan. The crust should be really thick.
Chill the crust for at least 2 hours before using.
Mix water, 1/2 cup sugar, and cornstarch in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute then remove from heat. Stir in gelatin until dissolved. Refrigerate about 15-20 minutes, stirring occasionally, until mixture thickens, but isn't set.
Fold strawberries gently into gelatin mixture. Pour into crust and refrigerate at least 2 hours or until set. Serve with whipped cream. Store leftovers covered in the refrigerator.

Notes

Plan ahead!?This pie needs lots of chill time.

Source: Around My Family Table

~~~~~

Rhonda in MO

Birthday Ice Cream Pie

#251968

Birthday Ice Cream Pie

Ice Cream Pie on a white plate and pink cloth

Prep Time20 minutes

Additional Time5 hours

Total Time5 hours?20 minutes

Ingredients

2 pints Open Nature Scandal-less Cookies & Cream Ice Cream, slightly thawed
1 chocolate cookie crust (store bought or?
1 8 ounce container frozen fat-free whipped topping, thawed in refrigerator
1 small can whipped cream
8 chocolate sandwich cookies
rainbow sprinkles & candles, optional

Instructions

Scoop partially thawed (but not melted) ice cream into prepared cookie crust. Gently smooth ice cream in the pie pan and place in the freezer for 2-3 hours.
Once frozen, remove pie from freezer and spread thawed whipped topping over the ice cream. Return to freezer for 2-3 more hours.
Remove from freezer 5-10 minutes before serving and top with whipped cream dollops, chocolate sandwich cookies, sprinkles and candles.
Heat a knife in hot water, dry with a towel, and cut slices of pie to serve. Heat knife in hot water and dry with towel in between each slice.

Source: Around My Family Table

~~~~~

Rhonda in MO

Zucchini and Green Chile Quiche

#251967

Zucchini & Green Chile Quiche

Zucchinis and green chiles combine for amazing flavor in this?delicious quiche recipe!

?CourseAppetizer

?CuisineAmerican

?Keywordquiche, zucchini and green chile quiche

?Prep Time10?minutes

?Cook Time45?minutes

?Total Time55?minutes

?开云体育s

?Calories435kcal

?AuthorTrish - Mom On Timeout

Ingredients

1 to 2?pie crusts?1 for a standard size quiche, 2 if making mini quiches
1?zucchini?medium size
1?tbsp?vegetable oil
1/2?cup?shallots?diced
1/4?cup?all-purpose flour
1/4?tsp?Kosher salt
1/2?tsp?baking powder
3?eggs
2 1/2 to 3?cups?cheese?two or more kinds
1?cup?cottage cheese
4?oz?green chiles?1 can - drained, chopped

Instructions

Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.

While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!

Nutrition

Source: Around My Family Table

~~~~~

Rhonda in MO

Re: Sort of OT: Where I get my Recipes from

#251966

开云体育

I subscribed yesterday and it worked fine.? I hope you are able to resubscribe.

Liz

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From: [email protected] <[email protected]> on behalf of Jen <spiderweb1@...>
Sent: Sunday, May 25, 2025 12:23 PM
To: [email protected] <[email protected]>
Subject: Re: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

Has anyone subscribed yet, and are you having any problems subscribing? I unsubscribed by accident, and I can't resubscribe.

Sour Cream Chicken Enchiladas

#251965

Sour Cream Chicken Enchiladas

Just a few simple ingredients plus Grandma’s secret family recipe make these Sour Cream Chicken Enchiladas perfect for a quick weeknight supper.

Prep Time20 minutes

Cook Time35 minutes

Total Time55 minutes

Ingredients

2 cups cooked and shredded chicken
1 can cream of chicken soup
1 (4 oz) can diced green chilis
1 medium onion, finely chopped
1 tsp garlic powder
1 tsp coarse Kosher salt
1/4 tsp black pepper
16 oz cheddar cheese blend, grated (I like a mixture of cheddar and monterey jack), divided
18 corn tortillas
1 pint Shamrock Farms Organic sour cream, divided

Instructions

Preheat oven to 375° F and spray a 9x13 baking pan with non-stick cooking spray.

In a large bowl, mix together shredded chicken, cream of chicken soup, diced green chilies, onion, garlic, salt, and pepper. Mix in half of the cheese.

Place 6 tortillas evenly over bottom of baking pan. Add?half of the chicken mixture, 1/3 of the sour cream and?top with 1/3 of the remaining cheese. Then add another layer of tortillas, remaining chicken mixture, another 1/3 of sour cream and 1/3 remaining cheese. Add one final layer of tortillas and top with remain cheese.

Bake at 375° F for 35 - 45 minutes or until hot and bubbly. Add the remaining sour cream to the top for the last ten minutes of baking. Serves 8.

Source: Around My Family Table

~~~~~

Rhonda in MO

Re: Sort of OT: Where I get my Recipes from

#251964

Has anyone subscribed yet, and are you having any problems subscribing? I unsubscribed by accident, and I can't resubscribe.

Steak Street Tacos

#251963

Steak Street Tacos

Soft corn tortillas topped with seasoned grilled flank or skirt steak, crumbled queso fresco, cilantro, lime, onion, and tomato. These are just like authentic Mexican street tacos with carne asada!

Prep Time10 minutes

Cook Time12 minutes

Marinating Time1 hour

Total Time1 hour?22 minutes

Ingredients

2 lbs flank steaks or skirt steaks, trimmed of excess fat
8 (taco sized) flour tortillas, cooked according to package
8 oz. crumbled queso fresco (or shredded monterey jack cheese)
2 limes, cut into wedges

Marinade:

6 garlic cloves, minced
2 jalapenos, minced
1/2 bunch fresh cilantro, finely chopped
1 tsp kosher salt
fresh ground black pepper
3 small limes, juiced
3 oranges, juiced
2 tbsp white vinegar
1/2 cup extra virgin olive oil

Instructions

Combine marinade in a large ziptop baggie (note: if you have a good blender or food processor feel free to use it to combine ingredients instead of chopping). Add steak to baggie and refrigerate at least 1 hour, but no more than 8 hours.
Prepare grill with a medium-high heat. Remove steak from marinade and season both sides with a little additional salt and pepper. Grill over direct heat for 10-15 minutes for a medium consistency. Remove from heat and allow to rest for about 5 minutes.
Cut against the grain in to strips or into bite sized pieces. Serve as tacos, burritos, or fajitas with queso fresco, limes, refried beans and pico de gallo.

Source: Around My Family Table

~~~~~

Rhonda in MO

Chicken Enchilada Soup

#251962

Chicken Enchilada Soup

Author:?Shelly
Prep Time:?10 minutes
Cook Time:?3 hours
Total Time:?3 hours 10 minutes
Yield:?serves 6
Category:?Soup
Method:?Slow Cooker
Cuisine:?Dinner

Description

This quick and easy slow cooker chicken enchilada soup recipe is perfect for a weeknight dinner idea, tailgating, or parties! Easily prepped in under 10 minutes this is a family favorite!

Ingredients

Scale1x2x3x

2?pounds boneless, skinless chicken breasts
1?(10- ounce) can red enchilada sauce
1?(10- ounce) can Ro-tel tomatoes with green chilis, undrained
1?(15- ounce) can black beans, drained and rinsed
1?(11- ounce) can Mexicorn, drained
1 cup?chicken stock
2 tablespoons?chili powder
1/2 teaspoon?smoked paprika
1/2 teaspoon?cumin
1 teaspoon?kosher salt
1/2 cup?heavy cream
Optional garnishes – sour cream, cilantro, cheddar cheese, avocado, jalape?o, lime wedges

Instructions

Place chicken into the bottom of your slow cooker. Top with enchilada sauce, Ro-tel, black beans, corn, chicken stock, chili powder, paprika, cumin, and salt. Stir to combine.
Cover and cook on high for 3- 4 hours, until the chicken shreds easily.

Add in the heavy cream and stir to combine. Cook for an additional 30 minutes.
Serve warm with desired toppings.

Notes

Instant Pot Instructions:

Place all the?ingredients?into the Instant PotCover,?stir?to combine and seal with the lid.
Switch the valve to the sealing position and cook for 20 minutes on manual high pressure.
Once it is done cooking, let it naturally depressurize for 10 minutes, then switch the valve to the venting position to completely release steam before opening lid.
Shred?the chicken with a?fork, and?stir?to combine.

Store airtight for up to 3 days.

Freeze airtight for up to 1 month.

Source: Cookies and Cups

~~~~~

Rhonda in MO

Cheesy Chicken Taquitos

#251961

Cheesy Chicken Taquitos

Author:?Shelly
Prep Time:?20 minutes
Cook Time:?20 minutes
Total Time:?40 minutes
Yield:?24?taquitos?1x
Category:?Chicken
Method:?Stove Top
Cuisine:?Mexican

Description

Chicken Taquitos are one of my favorite Tex-Mex meals. Filled with cheesy chicken and seasonings, these are quick to throw together and always a crowd pleaser!

Ingredients

Scale1x2x3x

3 cups?
6 ounces?cream cheese, room temperature?
1 1/2? cups grated Monterey Jack or Mexican blend cheese
1/4 cup?chopped cilantro
1/2 cup?salsa?
1/3 cup?sour cream
1 teaspoon?kosher salt
1/2 teaspoon?cumin
1/2 teaspoon?garlic powder
1/2 teaspoon?ground black pepper
24?(6-inch) corn tortillas?
Vegetable oil to fry

Instructions

In a large bowl mix together chicken, cream cheese, grated cheese, cilantro, salsa, sour cream, salt, cumin, garlic powder, and black pepper.
Wrap your tortillas, 6 at a time, in a damp paper towel and microwave for 15 – 30 seconds until warmed. Keep them wrapped until you fill each. This helps prevent the tortilla from cracking as you roll it up.

Fill a large skillet with 1/2- inch of oil and heat over medium heat to 350°F.
Add 2 tablespoons of chicken filling to the center of a tortilla and spread it slightly, leaving room at the edge. Roll the tortilla up and use metal tongs to place it seam side down in the hot oil. Use toothpicks to hold the taquito together (*See note). Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain. Remove the toothpicks.
Repeat until all tortillas have been filled, rolled and fried.

Notes

*You can also add toothpicks to the center of each taquito before frying to keep them in place, or you can hold them in place using metal tongs while frying each one to prevent them from unrolling.?

Source: Cookies and Cups

~~~~~

Rhonda in MO

Chicken Enchilada Recipe

#251960

Chicken Enchilada Recipe

Author:?Shelly
Prep Time:?10 minutes
Cook Time:?20 minutes
Total Time:?30 minutes
Yield:?serves 4
Category:?Dinner
Method:?Oven
Cuisine:?Mexican

Description

Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can easily be prepped ahead, or thrown together in just minutes. Grab a rotisserie chicken at the store and you’re set!

Ingredients

Scale1x2x3x

3 cups?of cooked and shredded chicken (like rotisserie)
1 cup?sour cream
1?(10.5- ounce) can cream of chicken soup
1 cup?salsa verde (*see note)
1 tablespoon?taco seasoning
8?(8- inch, taco style) flour tortillas
1 1/2 cups?mild cheddar cheese
optional garnishes – chopped cilantro, sour cream, avocado

Instructions

Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.
Place chicken in a large bowl, set aside.
In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.
Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.
Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.

Bake for 20 – 25 minutes until bubbly and the cheese is melted.

Notes

*You can use any type of sale you prefer, it doesn’t have to be salsa verde, that’s just what I like.

Store airtight in the refrigerator for up to 3 days.

Source: Cookies and Cups

~~~~~

Rhonda in MO

Easy Instant Pot Carnitas

#251959

Instant Pot Carnitas

Author:?Shelly
Prep Time:?10 minutes
Cook Time:?1 hour 40 minutes
Total Time:?1 hour 50 minutes
Yield:?6?servings?1x
Category:?Dinner
Method:?Instant Pot
Cuisine:?American

Description

Easy?Instant Pot Carnitas?take just 5 minutes of prep before the pressure cooker takes over! Perfectly seasoned pork is cooked juicy and tender, then shredded and lightly broiled until crispy.

Ingredients

Scale1x2x3x

3 1/2?–?4?pound Pork Butt Roast, cut into?2–3?inch cubes
2 teaspoons?Kosher Salt
3/4 Cup?Orange Juice (from?2?oranges)
1/2 Cup?Lime Juice (from?4?limes)
4?cloves Garlic, minced
2 teaspoons?Cumin
1 teaspoon?Chili Powder
1 teaspoon?Oregano
1 teaspoon?Black Pepper
1 Tablespoon?Olive Oil
1?Yellow Onion, chopped
1?Jalapeno, chopped
1?Bay Leaf
12 ounce?Chicken Broth (or sub with Mexican Beer)

Instructions

Sprinkle pork roast with kosher salt and let it sit for 30 minutes.
Combine orange juice, lime juice, garlic, cumin, chili powder, and black pepper. Set aside.
Turn the instant pot to saute mode and add the oil.
Add the onion and jalapeno and cook for about 5 minutes until softened. Press cancel.
Add the pork roast pieces to the instant pot.
Pour the juice mixture over the roast. Then pour in the chicken broth and add the bay leaf.
Place the lid on and turn it to the seal setting. Cook on manual, high pressure for 60 minutes.
Once it’s done cooking, naturally release the pressure for 15 minutes, then manually release the remaining pressure. Be careful removing the lid because it will be hot and steamy.
Remove the meat from the instant pot and place it on a baking tray. Use two forks to pull the meat into shreds discarding any large pieces of fat.
Place the baking sheet under a broiler for 6-8 minutes until the edges are crispy.

Notes

Serve as tacos, over rice and beans, or with roasted vegetables.

Source: Cookies and Cups

~~~~~

Rhonda in MO

Instant Pot Chicken Tortilla Soup

#251958

Instant Pot Chicken Tortilla Soup

Author:?Shelly
Prep Time:?10 minutes
Cook Time:?1 hour 10 minutes
Total Time:?1 hour 20 minutes
Yield:?6?servings?1x
Category:?Soup
Method:?Instant Pot
Cuisine:?American

Description

This?Instant Pot chicken tortilla soup?recipe is a comforting one-pot meal, loaded with tender chicken, sweet corn, black beans, taco seasoning, and green chilies.

Ingredients

Scale1x2x3x

2 tablespoons?olive oil
1 cup?yellow onion, diced
4?cloves garlic, minced
1 tablespoon?taco seasoning
1?(4 ounce) can green chilis
2?(14.5 ounce) cans diced tomatoes
2?(15 ounce) cans black beans, drained
4 cups?chicken broth
1 ??pounds boneless skinless chicken breast
1 cup?frozen corn niblets
Juice of?1?lime

Instructions

Turn the instant pot to saute mode and add the olive oil.
Once the oil is hot, add the diced onion. Cook until softened, stirring occasionally for about 5 minutes.
Add the minced garlic and taco seasoning. Cook for 1 minute more, stirring constantly.
Add 1 cup of the chicken broth and use a spatula to deglaze the bottom of the instant pot. Press the cancel button.

Add the green chilis, tomatoes, black beans, and remaining chicken broth. Stir well.
Nestle the chicken breasts into the liquid.
Put the lid on the instant pot and set the vent to seal. Turn on manual high pressure for 8 minutes. Once the cooking time has elapsed, allow the steam to naturally release for 10 minutes.
Open the instant pot and remove the chicken. Shred it with two forks then return it to the pot.
Add the corn and lime juice. Put the lid on and let the corn heat for about 5 minutes.
Serve with your favorite toppings

Source: Cookies and Cups

~~~~~

Rhonda in MO

Beef Enchiladas

#251957

Beef Enchiladas

?Prep Time:?15 minutes
?Cook Time:?45 minutes
?Total Time:?60 minutes
?Yield:?8?servings?1x

Description

This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it’s guaranteed to be a crowd-pleaser!

Ingredients

Scale1x2x3x

1?batch??(or?15 ounces?)
1 tablespoon?
1?small?, diced
4?cloves?, minced
1 1/2?pounds (24 ounces)?
1 teaspoon?
1?(15-ounce) can?, rinsed and drained
1?(4-ounce) can?
?and?
8?large?*
3 cups?
toppings:?, chopped?, diced?,?, and/or crumbled?

Instructions

Prepare the enchilada sauce.?Prepare the enchilada sauce according to?.
Sauté the beef filling.?Heat oil in a??over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a??as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
Prep oven and baking dish.?Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a?.
Assemble the enchiladas.?To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake.?Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a?.
Serve.?Serve the enchiladas immediately while they’re nice and hot, garnished with lots of your favorite toppings. Enjoy!

Notes

Tortillas:?See notes in the post above if you would like to substitute?.

Source: Gimme Some Oven

~~~~~

Rhonda in MO

Blackened Salmon Tacos

#251956

Blackened Salmon Tacos

Author:?Ali
?Prep Time:?25 mins
?Cook Time:?10 mins
?Total Time:?35 mins
?Yield:?8?to?10?tacos?1x

Description

This blackened salmon tacos recipe is layered with a quick mango slaw, corn tortillas, and your choice of toppings.

Ingredients

Scale1x2x3x

Blackened Salmon Taco Ingredients:

1?batch?
8?to?10?small corn tortillas, warmed
optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, Mexican crema and/or sliced jalape?os
lime wedges

Mango Slaw Ingredients:

1?large mango, peeled, cored and sliced into matchsticks
half of a?small red onion, thinly sliced
3 cups?(about?6–7?ounces) shredded cabbage
1 cup?chopped fresh cilantro
3 tablespoons?fresh lime juice
fine sea salt and freshly-ground black pepper

Instructions

Prepare the slaw.?Add the mango, red onion, cabbage, cilantro, and lime juice together in a mixing bowl and toss until combined. Taste and season with salt and pepper as needed. Refrigerate until ready to serve.
Cook the salmon.?. Once the salmon reaches your desired level of doneness, transfer it to a clean plate. Then roughly shred the salmon with two forks.
Assemble the tacos.?Fill the warmed tortillas with a scoop of slaw, followed by salmon, then top with your desired toppings. Serve with extra lime wedges for drizzling and enjoy!

Source: Gimme Some Oven

~~~~~

Rhonda in MO

Roasted Vegetable Enchiladas

#251955

Roasted Vegetable Enchiladas

?Prep Time:?20 minutes
?Total Time:?50 minutes
?Yield:?8?large enchiladas?1x

Description

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

Ingredients

Scale1x2x3x

1?small zucchini or yellow squash, cut into?1/2-inch pieces
1?red bell pepper, cut into?1/2-inch pieces
1?small red onion, roughly chopped
1?small sweet potato, cut into?1/2-inch pieces
1?small head cauliflower, cut into small florets
8 ounces?baby bella mushrooms, quartered
2 tablespoons?olive oil
fine sea salt and freshly-ground black pepper
1 1/2 cups?red enchilada sauce,??or store-bought
8?whole wheat tortillas
1?(15-ounce) can black beans, rinsed and drained
3 cups?Mexican-blend shredded cheese
garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

Instructions

Prep oven.?Heat oven to 400°F.
Roast the veggies.?Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.
Prep the baking dish.?Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.
Assemble the enchiladas.?Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.
Bake.?Bake for 20 minutes until the cheese is melted and bubbly.
Serve.?Serve immediately, garnished with your desired toppings, and enjoy!

Source: Gimme Some Oven

~~~~~

Rhonda in MO