Crab Cakes & Peach Slaw

This recipe was super yummy.  I found it in a Rachael Ray magazine under recipe makeovers.  Low calorie.  I've made crab cakes plenty of times in the past but I tried this recipe this time and it was very good.  The peach slaw stole the show though.  Even my kids devoured it.  I chopped my coleslaw mix up because my kids hate it when it's stringy but you can do whatever you want.  It was even better the next day so I will probably make it ahead of time from now on.  I used the jar peaches from the grocery store instead of fresh ones since they aren't in season right now.  If you do the same, be sure to let them drain well.  The picture is from the website but I promise mine looked just as good!  :)

INGREDIENTS:
1 1/2 pounds lump or backfin crabmeat
1/2 cup chopped red bell pepper
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
1 large egg
1 large egg white
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 cup panko bread crumbs
1 14 ounce bag  coleslaw mix (chopped up if you prefer)
2 medium peaches, cut into chunks (or you can use the jar kind but if you do, let them drain well)
2 pickled hot cherry peppers, sliced
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
5 tablespoons olive oil




DIRECTIONS:

1.  In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper.  **I omitted the salt and it still turned out great so do as you wish with that.  Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2.  In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. **I again omitted the salt.   Let stand, tossing often, for at least 30 minutes. It definitely gets better the longer it sits. 


3.  Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with the slaw.




*photo & recipe courtesy of Rachael Ray magazine

Healthy Broccoli Salad

I loooove broccoli salad, but once you add the bacon, cheese and mayonnaise based dressing it becomes one of the worst cook-out side dishes! This version is lightened up and healthy. The best part, you won't even miss all of the other ingredients. 

Ingredients:1/3 cup mayonnaise (lowfat)1/3 cup plain Greek yogurt (or sour cream or coconut yogurt)1 tablespoon honey4-5 cups chopped very fresh broccoli (cut into bit size pieces)1/2 cup dried cranberries (or raisins, or dried fruit)1/2 cup roasted sunflower seeds (or sliced almonds or other chopped nuts)

Instructions:

1. Combine mayonnaise, yogurt and honey in a medium mixing bowl. Add chopped broccoli, cranberries, and sunflower seeds and toss to coat. Serve immediately or cover tightly with plastic wrap and store in refrigerator. Best when eaten within three days.

From: myglutenfree.com

Sauteed Cabbage & Apples

We love cabbage in this house so this seemed like a perfect recipe to try.   LOVED IT!  We served it as a side dish to the Skillet Pork Chops with Peaches.   It was quick & easy too. 

 

Ingredients:

• 1 tablespoon unsalted butter 
• 2 teaspoons canola oil
• 8 cups sliced green cabbage
• 2 cups sliced apple 
• 1 1/2 teaspoon caraway seeds
• 1/2 teaspoon kosher salt (more or less to taste)

Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes.

Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.





*recipe adapted from Cooking Light Magazine
*picture courtesy of Cooking Light Magazine

Baby Potatoes with Tomato Corn Saute

It's only May and I'm already sick of some of my stand by traditional spring/summer side dishes.  I like easy and quick sides.  I found this recipe in a Cooking Light Magazine and went with it.  I changed a few things around to make it more kid friendly and they LOVED it.  My son had 3 helpings!  Healthy and easy, definitely going to be a staple in this house from now on. 

Ingredients:
12-15 baby potatoes (we used red potatoes)
1 TBS EVOO
1 1/2 cup fresh corn kernels (or one can - drained well)
1 garlic clove (we used minced)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp Mrs Dash salt free table seasoning
1 cup cherry tomatoes - halved
1 ounce grated parmesan cheese

1/4 tsp crushed red pepper flakes (OPTIONAL) .

1. 1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain well.
2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic. Let heat for 2-3 minutes
3. Add corn, salt, pepper, and Mrs. Dash seasoning.   Let simmer for 2 minutes.
4. Turn heat to low-medium.
5. Add the potatoes and tomatoes, stir well.    (Add s&p to taste. ) 
6. Let simmer for 3-4 minutes, stirring often. 
7. Serve warm with grated parmesan cheese on top (or red pepper flakes if you prefer).

Roasted Vegetable Macaroni and Cheese

Loaded with veggies, no butter cheese sauce - It's hard to believe this mac and cheese could be good. It wasn't good though - it was AMAZING. Zachary had 3 helpings and said it was the best mac and cheese he has ever had! I felt good fixing this for my family since it was loaded with veggies, whole grain noodles and the cheese sauce wasn't full of awful ingredients! This will definitely become a staple in our house!

Ingredients:

1 cup broccoli florets, chopped into small chunks

1 red pepper, diced

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup extra virgin olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk (I use 1%)

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes (optional)

1/2 tsp. cayenne pepper (optional)

Salt and pepper, to taste

2 Tbsp. panko breadcrumbs (I used whole wheat bread crumbs)

Directions:

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted.  Add salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.


We added red pepper flakes to ours at the table to keep it kid friendly. Yum!

recipe courtesy of http://www.thecomfortofcooking.com/2013/02/spicy-roasted-vegetable-macaroni-and-cheese.html
Comfort of Cooking

Twice Baked Savory Sweet Potatoes

Generally when I think of sweet potatoes, I think brown sugar, cinnamon and butter. I found this recipe on Pinterest and I couldn't resist trying it. I'm so glad I branched out to savory sweet potatoes because these were amazing!

Makes 4
Ingredients:
 2 sweet potatoes, lightly pricked all over with a fork
 1/4 cup (1/2 stick) unsalted butter, softened
 2 tablespoons milk
 2 garlic cloves, minced
 1/2 cup feta, crumbled (plus extra for garnish)
 1 tablespoon minced thyme
 salt and pepper to taste
garnish:
 chopped pecans
 crumbled feta

1. Preheat oven to 375°F.
2. Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
 3. Once sweet potatoes have cooled enough to handle, slice each potato in half and carefully scoop the flesh out into a mixing bowl (be sure not to tear the skins).
 4. Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Salt with salt and pepper.
 5. Fold in feta and thyme until fully combined. Scoop mixture back into the sweet potato shells.
 6. Bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve.

recipe courtesy of http://spoonforkbacon.com/2012/06/twice-baked-sweet-potatoes/

Sesame Noodles

Holy Chinese take-out impostor! I made these noodles to go with Bourbon Chicken and they were the perfect compliment. My whole plate tasted like something you could order from an authentic Chinese restaurant. Even the kids ate everything on their whole plate!

Ingredients:

1 box thin whole wheat noodles
1/4 cup Low-sodium Soy Sauce
2 TBSP Sugar
4 cloves Garlic, Minced
2 TBSP Rice Vinegar
2 TBSP Pure Sesame Oil
4 TBSP Canola Oil
4 TBSP hot water, reserved from noodle water

4 whole Green Onions, Sliced Thin

We like to add a light drizzle of Sriracha Hot Chili Sauce at the table for some spice. Red Pepper Flakes are awesome, too.

Preparation Instructions:

Cook noodles according to package directions.
Whisk all liquid ingredients together in a bowl.
Pour sauce over warm noodles and toss to coat, use starch water to increase sauce.
Sprinkle with green onions and toss.

recipe adapted from Pioneer Woman

Roasted Brussels Sprouts

I used to LOATHE brussels sprouts when I was growing up. How my mom dealt with my dramatics at the dinner table on evenings she served brussels sprouts earns her a nice place in Heaven.

In the past couple of years I have tried them and really liked them. Then I started to buy them myself and make them at home with a few ingredients that I love. I literally eat these like candy, and can easily go through an entire container in one day. My kids on the other hand... they won't touch em' and for that I am thankful (more for me).

Ingredients:

1 container of brussels sprouts, trimmed
1 TBSP EVOO
1 tsp black pepper
1 tsp garlic powder
2 TBSP balsamic vinegar
2 TBSP low sodium soy sauce

Directions:

Preheat oven to 350. Place brussels, cut side down, in a glass dish. Do not stack them.

Drizzle EVOO, soy sauce, balsamic vinegar and all seasonings over the top.

Place in oven for about 30 minutes. Do not stir them! When they are finished the bottoms will be brown and the sprouts will be very tender.

Mac & Cheese Bites

Mac & Cheese in bite size? Yes, please! These are nothing short of awesome! So easy to make, though filling the muffin tins is a bit time consuming. It's a labor of love and one I am willing to do often. These make a great appetizer, side dish or even a snack! 

Ingredients:
1 lb. whole wheat elbow macaroni
3 Tbsp. butter
4 Tbsp. flour
1-1/2 cup milk (skim works fine)
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
2 extra large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated

I added diced jalapeno peppers to half of the batch to give them some heat and additional flavor. You could really add anything to these. Diced ham, tomato, slices of hotdog, bacon...mmmm bacon

Directions:
Cook the pasta according to the package directions and drain well.
Preheat oven to 425 degrees.
Spray a nonstick mini muffin pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheddar and Parmesan cheeses and stir to melt.
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.
Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.
Sprinkle with remaining Parmesan cheese.
Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.
If you’re not baking these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10 minutes prior to serving.

recipe comes from here

Spicy Grilled Eggplant

Really really good!! Wasn't too spicy, just perfect. This was better than I thought it would ever be. It's definitely a great adult dish, not ideal for the little ones.

Ingredients:
1 medium eggplant
1-2 teaspoon salt, to remove water from eggplant
1-2 TBS olive oil (to brush eggplant for grilling)
1 TBS chopped parsley
1 TBS chopped mint
2 TBS olive oil
2 teaspoon red wine vinegar
2 teaspoon lemon juice
1 teaspoon minced garlic
1 teaspoon red pepper flakes

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more.

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, and red pepper flakes. Preheat grill to medium. Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in the spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.



**Recipe courtesy of Kalyn's Kitchen

Caramelized Butternut Squash

This recipe was amazing! Can't wait to make this for Thanksgiving. If anything, it was almost too sweet so I would probably cut back on the brown sugar next time. Tasted like candy! Mine cooked much faster than the recommended time so be careful to check on it often so it doesn't get too mushy.

Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 -8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt (we used sea salt)
1/2-1 teaspoon black pepper

How to make:
Preheat oven to 400.
Cut off the ends of the squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper.
With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. (Ours was done in 35 minutes). Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Serve hot, enjoy!


Recipe courtesy of food.com

Cinnamon Apple Mashed Potatoes

I've been seeing a lot of different versions of Apple Mashed Potatoes lately but I decided to do my own thing with them because I wanted to make it more of what my family would like. The most popular is Roasted Garlic Apple Mashed but I thought the garlic would overtake the apple taste, plus I wanted to them to be very kid friendly. I've seen everything from garlic to bacon to cheese & sour cream added in recipes. You can definitely make this your own, however you like. This recipe makes a huge serving so cut it in half for smaller portions. Went great with pork.

Ingredients:
3 med - large green apples, peeled & sliced
7-8 med Yukon Gold potatoes, peeled & quartered
2 TBS sugar
2 TBS ground cinnamon
1 tsp nutmeg
1 cup softened butter
1 cup milk (we use 1 %)
1 TBS salt (more or less to your liking)
1 TBS black pepper

Put the quartered potatoes in a large pot, cover with cold water. Bring to a boil and cook until soft, about 20 minutes. Once soft, drain well.

Meanwhile, put the apple slices in a smaller pot with 2 TBS water. Cook on low - medium, stirring until they start to soften. Add the sugar, ground cinnamon and nutmeg, stir well. Begin mushing the apples. Add a pinch of salt. Season more to taste. Take off heat and set aside.

Put the pototoes in a large bowl and begin mashing. Add 1 TBS salt & 1 TBS pepper. Add the butter and milk and continue mashing. (You can add more butter or salt depending on your liking). Add the cinnamon apple mixture. Mix very well until desired consistency. Enjoy!

Mozzarella Tomato Caprese Salad

Super easy & yummy! Plus this looks pretty! Perfect side dish or appetizer for any Italian meal. The only thing is that you can't make it too far ahead of time. Prep the mozzarella and cut the tomatoes but wait until you are within an hour of serving before adding anything else.

Ingredients:
Grape Tomatoes cut in half
Fresh Mozzarella Pearls (drained & laid on a plate lined with paper towels with another paper towel on top, at least 3-4 hours before serving to dry out)
Dried basil
Extra Virgin Olive Oil (EVOO)
Balsamic Vinegar

Dry the mozzarella as directed above and wash the tomatoes. When ready to serve, cut the tomatoes in half, add them and the mozzarella to a serving dish. Add about 2 TBS of dry basil (more or less depending on your liking). Add 1 TBS EVOO, then 1 TBS Balsamic Vinegar. Toss well. Enjoy!

Strawberry Spinach Salad

I had this salad at a friend's house and just HAD to get the recipe. It's so light, refreshing and super tasty. It's a great salad to take along to a cook-out or serve for either brunch or lunch. Really, I'd eat it all day long.

Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Sesame Cucumber Salad

This blew my mind, I can't stress how good it was. Light and refreshing but the kind of dish that everyone would talk about at a cook out. It was the perfect summer side to go with our steaks.  You can add less red pepper flakes to make it more kid friendly too. 

1 1/2 TBS sesame seeds, toasted (toasting instructions below)
2 TBS low sodium soy sauce
1 TBS rice vinegar
1 TBS honey
1 TBS hot water
1/4 teaspoon crushed red pepper (more or less depending on how much spice you like. I usually go a little less to keep it kid friendly.)
2 teaspoons dark sesame oil
4 cups thinly sliced cucumber

1. Spread sesame seeds out on baking sheet. Preheat oven to 325. Bake until they are slightly browned and you start to smell them. (it's a great smell, you can't miss it!)

2. Mix all the ingredients in a bowl, except for the cucumber. Stir well with a whisk. Add the cucumber, toss to coat.  You can let it chill for a little while before serving but the cucumbers will start to get mushy if you wait too long.  

*recipe courtesy of Cooking Light Magazine

Low Fat Baked Onion Rings

These onion rings are super tasty! They have the crunch as if they are fried minus the guilt. They are a perfect side dish, appetizer or snack!

Ingredients:
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt & pepper to taste
1 tsp garlic powder
olive oil baking spray

Directions:
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes in a large dish, season with salt.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.

Broccoli & Cheddar Potato Skins

I got this recipe from here but I did things a little differently. These were delicious, filling and very easy to make.

Ingredients:
2 medium to large russet potatoes (or 4 small)
spray oil
2 cups fat free cheddar cheese
1 cup of chopped broccoli
salt & pepper
fat free sour cream (optional)

Directions:
scrub potatoes and pierce with a fork all over. microwave for 5 minutes per potato.
slice potatoes lengthwise and scrape out filling, leaving about a 1/4 of an inch wall.
spray the bottoms of the potatoes with spray oil and sprinkle with salt and pepper.
combine 1/2 of removed potato, cheese, broccoli, fill the potatoes
bake on 450 for about 20 minutes, until edges of potatoes get golden brown.

serve as is or dip in sour cream

Taco Salad

I am a sucker for taco salad and this one has DORITOS in it. It was absolutely mouth watering and really hard not to eat 10 servings. Don't say I didn't warn you...


Ingredients:
1lb ground beef or turkey
1 taco seasoning packet
1 bag of shredded lettuce
1-2 tomato cut into small pieces
1 green pepper cut into small pieces
1/4-1/2 onion cut into pieces
2 cups of shredded cheddar cheese
1/2 lb DORITOS - original flavor (oh my goshhhh yum!)
French dressing

Directions:
Brown the meat with the taco seasoning.
Toss the lettuce, tomato, green pepper, onion and cheese with the ground meat. Add French dressing to desired taste and consistency. Add doritos right before serving so they don't get soggy.

Zucchini "Fries"

This is a Kraft recipe. The "fries" were super delicious and a  browned up nicely.  Kraft's recipe calls for a dipping sauce but I omitted that. If you want to make it go to their site for ingredients.

3 zucchini (1 lb.)
1/4 cup KRAFT Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 egg

Directions:
HEAT oven to 450ºF.

TRIM zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.

BAKE 12 to 13 min. or until golden brown, turning after 7 min. Meanwhile, mix remaining ingredients.

Sweet Potato Casserole with Gingersnap Streusel

I made this for Thanksgiving this year and everyone loved it!! 

Ingredients:

5lbs sweet potatoes, cut into chunks

1 1/4 tsp salt, divided 

15 to 20 coarsely broken gingersnap cookies

1/2 C flour

1/2 C brown sugar

1/2 C butter, cut into bits

1/2 C maple syrup

1/2 C half and half

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 lg eggs

Instructions:

Coat a 9x13 baking dish with cooking spray.

Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender. 14 to 16 minutes. Drain and set aside to cool.

Meanwhile, make the topping. Put the gingersnaps, flour, sugar and 1/4 tsp salt in food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks.)

Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.

In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to a baking dish. Sprinkle the topping evently over the dish.

(May be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw in refrigerator overnight, bring to room temp and continue.) 

Preheat oven to 350. Bake for 45 min or until top is lightly browned.