Sugar Cookies

I love this recipe of sugar cookies. It is from the Better Homes and Gardens Cookbook

1 Cup Butter
1 Cup shortening
21/4 cups sugar
3 tsp. baking powder
3 eggs
3 tsp. vanilla
1/2 tsp. salt
6 cups flour

Beat butter and shortening, add sugar,baking powderand a dash of salt. Beat till combined. Beatineggandvanilla andthen flour.

Roll and cut into shapes and bake at 375 for 7-10 minutes.

Frost with Powdered sugar frostig:

1/4 cups shortening
1/2 tsp salt
2 tsp. vanilla
3 cups powdered sugar
1/4 cup milk

Mix shortening, salt and vanilla and 1/3 of sugar. Add milk and remainig sugar. Mix until smooth and creamy.

Fresh Pumpkin Pie

2 Beaten Eggs
1 1/2 Cups fresh Pumpkin*
3/4 Cup sugar
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 3/4 cup evaporated milk
9" deep dish raw pie shell

Combine all the ingredients together and pour into raw pie shell. Bake at 425 degrees for 15 minutes and then 45 min - 1 hour at 350 degrees. Cook until knife insterted in the middle comes out clean.

To use your pumpkin cut into pieces and bake on a cookie sheet at 350 degrees until fork tender. Scrape off pumpkin and blend in blender.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 eggs
1 c. oil (1/2 c. oil & 1/2 c. applesauce)
*1 (16 oz.) can pumpkin (or 2 cups fresh)
2 tsp. milk
2 c. sugar
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
4 tsp. baking powder
2 tsp. cinnamon
4 c. flour
1 pkg. chocolate chips

Cream together eggs, oil, and pumpkin. Then add and mix together remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes.

*I substituted banana squash for pumpkin and the cookies tasted great! Anyone wanting a banana squash to try this out with, please ask I have plenty :)

Butternut Squash Layer Cake

Cake
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts (optional)

Browned Butter Frosting
3/4 Cup butter
6 Cups powdered sugar
4-5 tbsp. milk
2 tsp. vanilla


DIRECTIONS
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

For frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large mixing bowl combine powdered sugar, 4 tbsp milk, and the vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary to reach spreading ocnsistency. Spread between layers and over top and sides of cake.

Best-Ever Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 oz) chicken broth
1/2 cup chopped onion
1 tblsp dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 tblsp all-purpose flour
3 cups milk
8 oz. process cheese (Velveeta,) cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp, drain. Add potatoes, broth, carrot, onion, parsley, celeryseed, saltandpepper. Coverand simmer until potatoes are tender, about 15minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.

Maple-Glazed Ribs

here is a recipe I got from a cook book from the Library. I haven't tried it yet, but needed to return the book.

3 lbs. pork spareris, cut intoserving-sizepieces
1 cup maple syrup
3 tblsp. orange juice concentrate
3 tblsp ketchup
2 tblsp soy sauce
1tlp dijon mustard
1 tblsp worcestershire sauce
1 tsp curry powder
1 garlic clove, minced
2 green onions,minced
1 tblsp sesameseeds, toasted

place ribs, meatysideup, on a rack in a greased 13X9in aking pan. Coverpan tightlywith foil. Bake at 350for 1 1/4 hours. Meanwhile combine thenext nineingredientsina a saucepan. Bring to a boil overmedium heat. Reduce heat; simmer for 15 min. stirring occasionally.

Drain ribs; removerack andreturn ribs to pan. Cover with sauce. Bake, uncovered for 35minutes basting occasionally. Sprinkle with sesame seeds justbefore serving.

Soda Pop Ice Cream

ORANGE SHERBET ICE CREAM

2 cans Eagle Brand sweetened condensed milk
6 (10 oz.) orange soda pop or 1 - 2 liter


Pour orange soda into ice cream freezer and add Eagle Brand milk. Stir it up with long handle spoon and freeze. NOTE: Any flavor soda can be used for variations of flavor.

Zucchini-Coconut Cookie Bars

Zucchini-Coconut Cookie Bars

INGREDIENTS
3/4 cup margarine, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup flaked coconut
3/4 cup chopped pitted dates
3/4 cup raisins
2 cups grated zucchini

ICING
1 tablespoon margarine, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1 cup finely chopped walnuts


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.

Herb-Stuffed Pork Chops

We had this the other day, and it was to die for!

I just used a box of stove top stuffing, but here is the recipe for theres.

3/4 c. chopped onion
1/4 c. chopped celery
2 Tblsp. butter
2 Cups day-pld bread cubes
1/2 cups minced fresh parsley
1/3 cups evaporatedmilk
1 tsp. fennel seed, crushed
1-1/12 tsp. salt,divided
1/2 tsp. pepper divided
6 rib or loin pork chops
3/4 cup white wine or chicken broth

In askillet,saute onion and celery in butter until tender. Addbread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8tsp. pepper; toss to coat. Cut apocketineach chopby slicing from the fat side almostto the one. Spoon abiyt 1/4 cup stuffing into each pocket. Comine the remaining salt and pepper;rub over chops.

Ina skillet, brown the chopsinoil; transfer to a slow cooker. Pour wint or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.

We made gravy with the drippings in the crockpot and served with mashed potates.

Delicious.

Chicken Paprika

This is from a booklet of recipes from our previous wards' Home, Family and Personal Enrichment Evenings.

Brinn says it is her new 2nd favorite dish.

4-5 lbs chicken
1 1/2 cups water*
2 chicken bouillon cubes
2 medium tomatoes peeled and chopped*
1 green pepper -diced
1/2 cup chopped onion
2 Tbsp paprika
1 clove garlic
1/4 tsp oregano
salt and pepper to taste

***I used a quart of stewed toatoes in place of the water and chopped tomatoes***

Combine and cook in crokpot 4 to 5 hours or more (depending on desired tenderness).
Remove chicken.
Mix approximately 1/4 cup flour with 1/4 cup water as thickening agent.
Add this to sauce in crockpot.
Mix in about 8 0z container sour cream.
Put chicken back into the sauce.

I served over noodles and steamed cauliflower as a side. Tasty!

Ice Cream Dessert

This is a recipe from my mother-in-law--Mark doesn't like nuts/coconut so I just add more rice krispies.

1 cube butter, melted
1 C. brown sugar
1 C. coconut
1 C. nuts(my mother-in-law uses pecans)
2 C. rice krispies

1/2 gal ice cream(usually vanilla)

1 pkg danish dessert
frozen raspberries

Mix first set of ingredients together in a large mixing bowl. Press firmly into a
9x13 pan reserving 1/3 cup for the top.

Soften the ice cream( I like to let it stand a little on the counter, then put into a large bowl and kind of mash it until it's spreadable)and spread gently on top of the crust.
Sprinkle reserved crumbs for top.
Freeze.

Make the danish dessert according to the package stirring in the raspberries.

To serve cut out squares and then pour danish dessert on the top.

Delicious!

Mini Cheesecakes--Eagle Brand cookbook

1 1/2 C graham cracker crumbs
1/4 C. sugar
1/4 C. butter, melted
3 (8 oz) pkgs cream cheese, softened
1 (14 oz) can Eagle sweetened condensed milk
3 eggs
2 tsp vanilla

Preheat oven 300 degrees. Prepare muffin tins with liners.
Combine crumbs, sugar, and butter.
Press crumbs in equal portions into liners & press.
In a large bowl, beat cream cheese until fluffy.
Gradually beat in sweetened & condensed milk until smooth.
Add eggs & vanilla; mix well.
Spoon equal amounts into liners(I use a pampered chef large sized scoop)
Bake 20 minutes or until cakes spring back when lightly touched.
Cool. Chill & garnish as desired(I usually used raspberry pie filling).

Makes about 2 dozen
These are great for baby showers, etc.

Banana Bread

1/2 C gran. sugar
1/2 C brown sugar
1/4 C butter(softened)
1 egg
3 TBSP sour cream
2 lg bananas, mashed
1/2 tsp vanilla
2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Grease & flour pans.
Cream sugars and butter. Add egg & mix. Then add bananas, sour cream, & vanilla.
Add dry ingredients and mix. Pour into prepared pans until 1/2-2/3 full. Sprinkle with sugar on top.
Bake @ 375 for 40-45 minutes or until toothpick comes out clean.

Marinated Chicken Bake

1/2 cup italian dressing
1.2 cup soy sauce
6 bone-in chicken breasts
1/8 tsp. onion salt
1/8 tsp.garlic salt

Combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable bag. Add chicken refrigerate for 4 hours turning serveral times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onion and garlic salt. Bake uncovered at 350 for 45-60 minutes basting occasionally with reserved marinade.

Also great on grill.

Sweet Pork Chops

8 boneless pork chops
2 tslp. vegetable oil
1/2 cup brown sugar
1/2 cup sweet onion, chopped
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cuphoney
1/2 cup french dressing

Brown chops in oil. Place in baking dish. Combine remaining ingredients and pour over chops. Bake at 350for 40-45 minutes.

Salisbury Steaks

1 lb. ground beef
1/2 cup dry bread crumbs
1/2 cup milk
1 egg
salt and pepper
1/4 cup onion, finely diced
1 tsp. worcestershire sauce
1/8 tsp. garlic powder
1/4 cup mushrooms

Combine meat with remaining ingredients except mushrooms. Shape into 5-6 patties. Cook patties in a skillet. Place cooked patties in a baking dish and keep warm in the oven. Prepare gravy with meat drippings. Stir in sliced mushrooms. Pour gravy over steaks.

Deluxe Beef Stroganoff

1 1/2 lb. stew meat
3 tbsp. oil
1/2 c. flour
salt and pepper
1 tsp. garlic powder
1 medium onion
1 cup mushrooms,sliced
2 tsp. beef bouillon
1 cup milk
2 tsp. worcestershire sauce
1 cup whipping cream
hot cooked egg noodles

Heat oil in a large skillet. Blend flour and seasonings in a large bag. Toss beef in flour mixture to coat well. Cook meat, onions, and mushrooms in hot oil until onions begin to turn clear. Disolve bouillon in 1 cup water. Blend remaining flour mixture with water. Add to beef and onions and cook and stir over medium heat until a smooth paste forms Slowly stir in milk and cook over medium heat until thickened and bubbly. Add worcestershire sauce and cream (you can substitute canned milk) and continue cooking until thickened. Sere over hot cooked egg noodles.

Saucy Pork Chops

I made this alot until I was pregnant with K&B. The one time I experienced a food aversion... haven't made it since. Jack asked me to make it again last week. We had it tonight and I still like it!

Heat oven to 350*

Saute pork chops with onions until brown.
Place in baking dish.

Sauce :
mix 2 cans Cream of Chicken Soup
1/2 cup ketsup
2 tsp Worchestershire sauce

Pour sauce over meat.
Bake 1 hr.
Serve over rice.

Yellow Cake

2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C butter
1 3/4 C sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 C milk

Grease & flour 9x13 pan or two 8" rounds.
Combine dry ingredients & set aside.
In a large mixing bowl beat butter for 30 seconds. Then add sugar and vanilla and beat well.
Add eggs, adding one at a time & beating for 1 minute each.
Add dry mixture & milk alternately beating on low speed after each until just combined.

Bake at 375 for 30-35 minutes or until toothpick comes out clean. Cool on wire rack.

Strawberry Banana Trifle

1 (14 oz) can sweetened condensed milk
1 C cold water
1 sm. pkg instant vanilla pudding mix
2 C whipping cream, stiffly whipped
1 pt. strawberries, sliced
2 bananas, dipped in Lemon Juice or fresh fruit, etc
1 pound cake( I used the yellow cake recipe from Better Homes & Gardens)

additional slices of strawberries & bananas for garnish

In a large bowl, combine sw/cond milk and water.
Add pudding mix & beat well.
Chill 5 minutes.
Fold in whipping cream, then bananas & strawberries.
Line side & bottom of 3 1/2 quart glass serving bowl with cake slices(I just served cake & pudding seperate so left-overs would be usable)
Spoon pudding mixture over cake. Cover & chill.
Garnish with extra slices of fruit.

Hot Pizza Dip

1(8oz) pkg cream cheese, softened
1 tsp Italian seasoning
1 C mozzarella cheese, shredded
3/4 C Parmesan cheese, grated
1 (8oz) can pizza sauce
2 TBSP green pepper, chopped
2 TBSP green onion, thinly sliced

breadsticks or chips for serving

In mixing bowl, beat cream cheese & seasonings.
Spread in ungrased 9 in microwave safe pan.
Layer 1/2 of each of the cheeses, pizza sauce, other half of cheeses, then top with peppers & onions.
Microwave 3-4 min, turning 2-3 times.

Pineapple Berry Banana Slush

1/2 gal of pineapple sherbet(I used Meadow Gold--it has real pineapple pieces in it)
1 sm pkg of frozen raspberries
2 bananas quartered and thinly sliced
2 L of Sprite

Let sherbet soften for 10-15 minutes in a large bowl. Then stir in raspberries and bananas.
Place in container and freeze--I did it in the morning to be served in the evening--about 12 hrs.

When ready to serve, put in bowl and pour sprite over it. Break up chunks if necessary.

Farewell party for Courtney

Just a reminder to all the ladies in the ward. There is a good-bye party for Courtney Saturday May 2nd at Emma's home from 7-8:30pm. Come and gab and enjoy some good refreshments. If you feel so inclined, you may bring some goodies to share, but you don't need to feel obligated. Just come & enjoy good company.

Bird Nest Cookies

I thought this was a fun easter project/dessert :)

1 pkg. funfetti cake mix

1/3 c. vegetable oil

2 eggs

1+ cups flour

1 container frosting (plus green coloring if desired)

8 oz. coconut (plus green food coloring)

jelly beans/robins eggs/easter candy

In a large bowl combine cake mix, vegetable oil, eggs, and 1 cup flour. Mix together until the dough is stiff (you might need to add a little extra flour.) Roll into a 1" ball and press thumb into center. Build sides up a little if needed. Bake at 375 degrees for 6 minutes. Cookies flatten slightly while baking. You might need to use the end of a spoon to repress the indent.

While cookies are baking put coconut into a ziplock bag and add a few drops of green food coloring and shake until coconut is completely green and pour into a small bowl.

When cookie has cooled spread frosting around top and sides. Press cookie (frosting side down) into green coconut. (You may want to make sure sides are coated as well).

Then add jelly beans, robins eggs, or easter candy into center of cookie and enjoy!

Marinated Chicken Bake

We just tried this recipe tonight. Everyone thought it was great. I think it would be great on the grill as well.

1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt

Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.

French Toast Casserole

This is a breakfast dish you make the night before and it's very Yummy.

1 - loaf of french bread
1 - 8 0z cream cheese (I like to use spreadable)
12 eggs
1 c. milk
1 tsp vanilla
pinch of salt
cinnamon/sugar

Prepare the night before:
Slice the french bread lengthwise into thirds, spread cream cheese on each third, cut into cubes, place in a greased 9x13 dish tightly. Then sprinkle with cinnamon/sugar. Mix eggs, milk, vanilla and salt, pour over bread. Then cover and place in fridge over night.

In the Morning:
Pull out casserole, preheat oven for 350 and bake for 30-40 mins. until it feels hollow.

While cooking prepare Syrup:
(You could easily half this)
2 - cubes butter
2 c. sugar
1 c. buttermilk
1 tsp. soda pinch of salt
1 tsp. vanilla
In a pan bring butter, sugar, buttermilk and salt to a boil. Then remove and add vanilla and soda.

Once casserole is done, cut into squares and serve with syrup on top.

Peanut Butter Cheesecake Brownie Babies

Here are the brownnies from Book Club today. I got this recipe from the Kraft Magazine.

1 pkg (19 to21 oz.)brownie mix (I used my own recipe for brownies which is also on this blog)
1 pkg (8 oz.) Cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1 1/2 cups cool whip
20 maraschino cherries

Heat oven to 350 degrees. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing lightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with cool whip and cherries.

Flourless Cake

I finally found a flourless cake that is so yummy. I guess this is a delicatessen that they serve in really rich restaurants and on cruise ships.

8 oz. squares semisweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs, beaten
1 tsp. vanilla

Preheat oven to 300 degrees F. Grease an 8 inch round cake pan, and dust with cocoa powder.

Melt chocolate and butter, and then stir in sugar, and beaten eggs and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completly. Slicescan also be reheated before serving. Serve with cool whip or vanilla icecream.

Chicken Soup

I got this recipe from my mom. It is delicious!! We served with the home-made muffins below.

6 c. chicken broth
1/2 c.diced carrots
1/2 c. diced celery
1small onion diced
1 bay leaf
1/2 c. rice (I think next time I will try 1 cup)
salt and pepper to taste
Left over chicken or ham (I used canned chicken from Costco)

Bring broth to a boil and add rest of ingredients. Cover and simmer for 20 minutes until vegetables are soft.

Makes 8 servings

Muffins

Sift together into a mixing bowl
2 C. Flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
add
1/4 c. shortening
1 egg
1 c milk

Stir just until ingredients are blended. Fill greased muffin cups 2/3 full. Bake until golde brown for 20-25min at 400 degrees.
Makes 12 muffins

Slushy Punch

This is the punch that was served at last night's activity with Alicia Richmond

1 1/2 cups unsweetened pineapple juice
1 ripe medium banana
1/2 cup sugar
6 oz. frozen orange juice
1 tablespoon lemon juice
1 1/3 cups water
1 2-liter lemon-lime soda

In a blender combine pineapple juice, banana, sugar, orange juice concentrate, and lemon juice. Cover and blend till smooth. Stir in the 1 1/3 cups water. Transfer to a 9x13 glass baking dish. Cover and freeze overnight.

To serve, let mixture stand at room temperature about 20 minutes. to form a slush, scrape a large spoon across frozen mixture; spoon into a punch bowl. Slowly pour soda down side of bowl; stir gently to mix.

*Also makes a great smoothie. Put frozen mixture into blender, add apple juice and peach yogurt and blend! Yum.

Emergency Preparedness Education Day

Hi all. Lynette Longmore has asked that I post this on the blog. The High Priests are hosting an Emergency Preparedness Education Day for the whole ward on Saturday, March 7 from 4-6:00 p.m. She would like anyone who has recipes that utilize food storage items to post them and then they will compile them. Thanks and happy cooking!!!!

Asian Orange Chicken

This orange chicken almost tastes like Panda Expresses. My family all loves it!

1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes

3 Tbsp cornstarch
2 Tbsp water

Chicken:
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil

Directions:
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.

4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.

Ranch Pork Chops

So I found this recipe on the Hidden Valley Ranch Web-site. SUPER EASY and GOOD

1 pkg. 10 oz. Ranch dip
1/4 tsp black pepper
6 pork chops
Dash Paprika

Mix ranch dip and black pepper. Rub onto pork chops sprinkle with paprika and bake at 450 degrees for 20 -25 min. Turning once.