Hushpuppies

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Guys, guess what?

I just got a new computer. After four years, my old Acer finally had to buy the farm. See what had happened was, the power cord jack has been increasingly wearing out to the point where the cord couldn’t stay inside of it by itself.Because new laptops are expensive (and because I’m cheap) I put up with it for a while, just not plugging it in until I needed to, then being sure not to move the laptop too much (or so much as a inch at times). It was super annoying, but I still roughed it out.

But last week, I had myself a little scare. I needed to charge my laptop, so I plugged it in….and nothing happened. It didn’t pick up the signal from the wall charger. And my battery was running low.

Did I mention that all of my photos, documents, programs from the last five years are stored on my Acer laptop? No? They definitely are.

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So yeah, that resulted in a mini freak out on my part where I frantically plugged, unplugged, re-plugged, and re-unplugged my laptop- all while softly muttering prayers to Jesus that if he let my computer charge just one more time, I would promise  to finally stop being such a cheap skate and just get another one. I also may have swore to go serve in a leper colony somewhere for the rest of my life.

(Yes, I know that even if the computer had went dead, I’d be able to take it somewhere to recover the files off my hard drive. I’m not a complete idiot- I was just having a complete melt down and wasn’t thinking straight. Plus, weren’t you listening? I’m a cheapskate. Paying for a new computer AND paying someone to recover the files off my old laptop to transfer to the new one? Ain’t nobody got for that.)

Well, I don’t know which one those promises to Jesus did the trick, but the signal finally did connect between my old Acer and the charger. Crisis averted-temporarily anyway. Now I had to keep  my promise and buy a new laptop. (I’m choosing to assume that He knows my promise about the lepers was just Jessica being His usual, crazy, overeaacting Jessica. He knows I’d be useless in a leper colony, anyway)

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 I got my new laptop a couple of days later, and it’s pretty awesome. All my other laptops have been ‘economic’ purchases, where I bought something that would suit my purposes, but wasn’t the ‘one’ I wanted.

This HP ENVY x360- 15 Touch laptop, is definitely what I want. It’s not only beautiful, it also came with as much space as I could get on a laptop without being a desktop computer. I would definitely recommend it to anyone looking for a new laptop… and isn’t a Mac fan. Because I’m not. #TeamPC til the day I die.

Anyway, moving onto the food. I decided to put a real Southern meal on my family’s table and this was one of the things I made to go on the side with the rest of the food (other recipes from that meal to follow).

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Why are these things called hushpuppies? Do we have something against just calling them what they are (cornmeal fritters)? I was curious, so I did some research (meaning I just googled it) and found out that they get their name from the Civil War Era, where they were thrown to hunting dogs to keep them from scaring prey away, or at picnics/cookouts to make them  ‘hush’. True? Maybe, maybe not- but all I know is that just bout everyone seems to love them.

Hushpuppies are a staple of classic Southern food- they’ve got to be done right, and these don’t disappoint. The exterior is perfectly browned and crisp, with the inside soft and tender. I eat mine several different ways: doused in Frank’s Red Hot, crumbled over my greens, or even dipped in ketchup (it’s good, trust me).

These are an excellent side dish- or you could just eat them all on their own. I wouldn’t judge you.

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Hushpuppies

Recipe Courtesy of Pat and Gina Neely

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • Peanut oil, for frying
  • 1 cup yellow cornmeal
  • 3/4 cup self rising flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 small Vidalia onion, finely grated
  • 4 scallions, thinly sliced
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1/4 cup grated cheddar cheese, optional

Directions

1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps.

2. Mix in the remaining ingredients, stirring well to combine.

3. Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).

4. Remove and drain on a paper towel-lined baking sheet, seasoning with salt as they come out of the fryer.

Pizza-Style Meatballs

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Happy Fiesta Friday #27, (hosted by Saucy @Saucy Gander and Margot @Gather and Graze)! Thanks to all of you who stopped and commented and liked my post last week. Not only was it my first time hosting Fiesta Friday, I also shared a bit of my own family heritage in relation to my My Grandma’s Banana Pudding. To date, it’s the most popular post I’ve ever done on the blog- something I really wasn’t expecting, but am very grateful for. Thank all of you for making me and my lovely Grandma feel so appreciated and welcome. I really do appreciate that.

One of the earliest memories that I have of pizza will always be associated with John, the guy that always made our Sunday night pizza at the local Papa John’s Pizza.

Now, this wasn’t a Papa John’s of the huge franchise with the jerk CEO that  to this day I absolutely refuse to buy from. This was a small, independent chain that I don’t even think went outside of our city. There was no design on the pizza boxes- they were just plain old white cardboard, with a piece of scotch tape pasted on the edge to keep it closed. They were also dirt cheap, which was really the only way that we could afford to eat pizza back then. (These were the much ‘leaner years’, you understand.) Every Sunday night, my mom would pile me and my sisters into the back of our 1988 Delta and we would drive down to the Papa John’s for our large pepperoni and ham pizza, where John the Pizza Guy would always, without fail, be there to greet us with a smile.

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If I close my eyes, I can still see his face. He was tall and ginger haired, with freckles all over his face and arms. His voice was nasal, and to be honest it reminded me of the voice of Telly from Sesame Street. l really liked him.  He had an infectious smile and in all the many times I saw him, I never once saw him in anything but a bright and cheery mood- despite the fact that he always seemed to be working in the store alone while one other guy that we never saw much of strictly did the pizza deliveries. John had a wife and (if my memory serves me right) four small children at home. I remember hearing about them and thinking that someone as nice as he was must have been a really good daddy, even if he couldn’t be with them on Sunday night.

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It may have been cheap, but that pizza was so good. The crust was crisp and browned on the outside and fluffy on the inside. The cheese was perfectly browned and not laid on too heavy, while the sauce was sweet and slightly thick. John sure could make a good pie, and we faithfully went to get it every Sunday night, then went home to watch The New Adventures of Lois & Clark (remember that show?) over dinner.

Unfortunately, that Papa John’s closed a while ago and has since been replaced with several other businesses that never seem to hang around that long. Still to this day, every time I drive past it I remember John the pizza guy with his warm smile and Telly-voice that made such good pizza for me and my family. It’s always a really good memory.

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Apart from loving pizza itself, I like trying out other foods that try and duplicate the flavor of pizza. It’s a great way to try and get your pizza fix in without constantly eating it all the time (not that I EVER get tempted to do that or anything). One weekend, I decided to make two dishes that would achieve just that, and I think the results were great.

I got this idea from a recipe for meatloaf that I’ve been using and loving for a pretty long time. Instead of making it into one loaf, I thought that I could instead mold it into meatballs, bake them off, then simmer them in a delicious pizza sauce.

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I could see these making a great appetizer or game food, but we just ate them as a main course over rotini pasta.

So, what’s the general consensus here?

If you like meatballs, you will love these. If you like pizza, you will love these.

If you don’t like either meatballs or pizza…you will still love these. Yep, you will.

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Pizza-Style Meatballs

Recipe Adapted from Ragu®

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 envelope Beefy Onion Soup Mix
  • 2 pounds ground beef
  • 2 cups garlic bread crumbs, plus about 3/4 cup extra
  • 2 eggs
  • 1 cup Pizza or tomato sauce

Pizza Sauce*

Note: You may want to double the pizza sauce recipe, depending on how much sauce you like with your meatballs.

  • 1 (15 oz) can tomato sauce
  • 1/4 cup water
  • 1 tsp sugar
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 whole bay leaf
  • 1 tbsp light brown sugar

Directions

1. Preheat oven to 350° Place a wire rack over a half sheet pan and spray with non-stick cooking spray. Set aside.

2. Combine first five ingredients in a bowl. (If mixture seems too wet, add more breadcrumbs. If too dry, add more pizza sauce.)

3. Shape meat into golf-ball sized meatballs and place onto wire rack. Bake in oven for about 15 minutes, then rotate meatballs and continue to bake for about 5-7 more minutes, or until crisp and browned on outside.

4. Meanwhile, make pizza sauce: combine all ingredients in a deep sauce pan or Dutch oven over medium heat until sauce begins to boil. Lower hear to a low simmer.

5. Remove meatballs from wire rack and GENTLY place into pot of pizza sauce. Cover, and allow to cook at a simmer, about 15-20 more minutes. Serve over rotini pasta or egg noodles.

 

 

Pizza Hut Breadsticks

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Today’s Fiesta Friday post, hosted by  Indu @Indu’s International KitchenSelma @Selma’s Table, and Hilda @Along The Grapevine, will be dedicated to the CEO of Pizza Hut, Scott Bergren. (Yeah, I googled it. So what?)

Dear, Mr. Bergren: (or Scott, can I call you Scott?)

I don’t know anyone that likes to eat pizza just on it’s own. You’ve gotta have something on the side. What I choose to eat on the side depends on where I’m getting my pizza from. All bread sticks are not created equal; if I’m going to pay for them, then I want them to be the bomb.com. If they’re not, I’ll just order the pizza then call it a day. Capisce?

So with that in mind, I’m writing you today to talk about bread sticks. I’m sure you won’t mind the topic of conversation; pizza and bread sticks are your life (literally).

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I’m not gonna lie to you: Dominoes breadsticks are pretty solid. The outer seasoning is somewhat greasy, but it’s still got great flavor. The inside of the bread is soft and tender and the texture has a really nice chew. The marinara sauce is pretty good too. If there’s a special at Domino’s that includes pizza & breadsticks, I would definitely want to get the breadsticks. I’m sure you and all your research strategists sit around and plan how to one up Domino’s from year to year, and when it comes to their breadsticks I can’t say that I blame you.

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Little Caesars. Heh. Here’s the thing: with this place, I feel like you kinda get what you pay for. It’s rather cheap food, and oftentimes it kinda tastes that way too. Their Crazy Bread isn’t terribly bad, but it’s not terribly great either. Number one, the bread is EXTREMELY greasy. There’s not much browning or outer crust to speak of, which is a major  issue for me. The outer seasoning pretty much seems like liquid butter with clumps of dried parmesan cheese. The marinara sauce has decent flavor, but it is pretty thick, which creates a problem when the bread sticks themselves are very thick and chewy- I’m a sauce hog, so I always want more. I have been known to get Crazy bread on it’s own when I want a quick snack to hold me over for a few hours; it’s worth the $1.99 you pay for it, but not much else.

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Having said all that, I have to give you my own personal congratulations on your product: in my opinion, Pizza Hut has the best breadsticks out there, period. Whenever I’ve eaten out at Pizza Hut, I always get a side of breadsticks, whether there’s a special for it or not. The texture of the bread is spot on: soft and chewy on the inside, but it has a perfect browned outer crust that has a balanced crunch when you first bite into it. It’s not too thick and heavy The seasonings are also more complex than just butter and parmesan, although I can taste those too. The sauce is a close second to my love of the breadsticks; it’s not too thick so you don’t run out before you finish the breadsticks and it’s also slightly sweet, which I really like. You guys really nailed it with the breadsticks, Scott. So don’t change a thing.

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I loved your breadsticks so much that I decided to try and make them on my own at home. I was very pleasantly surprised with the result. I understand that because I don’t have the verbatim recipe that Pizza Hut, as well as a commercial pizza oven it won’t be a dead ringer for the original, but I think that what I had was a very very close second. The sauce was pretty close to yours too. In fact, I felt so inspired by the success of the breadsticks, that I thought I’d go one step further and try out an even more ambitious attempt – but that’s for another post.

Oh yeah, and one more thing, Scott. I do have one criticism of you guys over there at The Hut.

You discontinued the single best item you’ve ever had one your menu. One of the best things I’ve ever eaten, period.

The Big New Yorker Pizza.

Whoever it was at Pizza Hut Headquarters that came up with this recipe deserves a  fat promotion. Everything about it was absolutely perfect. It was my pick me once upon a time, Scott. That pizza literally cured one of the worst days I ever had once. I never, ever, ever, ever got tired of it.

Having said all that, I feel that whoever’s decision it was to discontinue The Big New Yorker deserves the sack. (…Unless that happened to be you. I hope that it wasn’t, so that we can still be friends.)

Please do me a solid and bring it back to Pizza Hut, Scott. Nice chat- we should try it again sometime.

Jessica

*Just to clarify, this IS just a copycat recipe. I don’t own the actual Pizza Hut logo or breadsticks recipe. So don’t sue me 😉

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Pizza Hut Breadsticks

Recipe Courtesy of Savoryreviews.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For Dough:

  • 1 1/3 cups warm water (105°)
  • 1/4 cup non-fat powdered milk
  • 1/2 tsp salt
  • 4 cups all purpose flour
  • 1 tbsp granulates sugar
  • 1 (1/4 oz) pkg dry yeast
  • 2 tbsp vegetable oil (for dough)
  • 9 oz vegetable oil (3 oz per pan)

For Breadstick Seasoning

  • 2 tbsp dry parmesan cheese
  • 1/2 tbsp garlic powder
  • 1/2 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tbsp oregano
  • 1/2 tbsp dried basil

For Dipping Sauce

  • 1 (15oz) can tomato sauce
  • 1 tsp sugar
  • 1 tsp dry oregano
  • ½ tsp dry basil
  • ½ tsp dry marjoram
  • ½ tsp garlic powder
  • ¼ tsp salt

 Directions

1. Add the dough hook to your stand mixer. Put yeast, sugar, salt, and dry milk in the bowl of your stand mixer. Add water and stir to mix well. Allow to sit for two minutes or until the mixture starts to bubble. Add oil and stir again.

2. Gently add the flour and stir until dough forms and flour is absorbed. Then knead the dough with the dough hook on speed 4, for 5 minutes.

3. Turn the dough out onto a lightly floured surface and divide dough into two balls. You can refrigerate the second dough ball. Pour 4 tbsp of oil into a 9×13 cake pan making sure it is spread evenly

4. Roll out the dough into a 9×13 rectangle. Then place the dough into the 9×13 pan. Cover the pan with a sheet pan and let the dough rest and rise for at least 1½ hours.

5. Preheat the oven to 475 degrees. After the dough has risen, cut the dough into 10 equal breadsticks. Lightly spray the top of the breadsticks with butter flavored PAM. Then lightly sprinkle the top of the breadsticks with the breadstick seasoning.

6. Place the breadsticks in the oven for 10-15 minutes. When the breadsticks brown and the edges get crispy, remove the pan from the oven.

7. Then using a spatula remove the breadsticks from the pan. Break the sticks apart at the scored lines and serve with the pizza sauce. While the dough is rising, mix the sauce ingredient together in a sauce pan. Heat with medium heat until the sauce starts to boil, then lower the heat to low. Let the sauce simmer for 30 minutes before using.

 

Baked Egg Rolls

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Guys! I just realized that this is my 50th post for Cooking Is My Sport. 5…0…

I know what you’re thinking- who cares, Jess? And you’re right, it’s not the ‘biggest’ deal in the world. But the blog momma in me can’t help but get a least a little emotional when thinking about it. I’ve enjoyed making every single dish and writing every single post that I’ve put up on this blog. It’s truly a labor of love, and I can’t wait for the day where I’ll be posting my ‘100th’ blog post. So here’s to that.

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Okay. Moving onto the really important stuff. I think that most of us have a love-hate relationship with Chinese takeout food. On one hand, we love it because a): Nine times out of ten, it tastes great. b) You usually get a whole lot of food that makes good next day leftovers, and c) You can pretty much find it anywhere. On the other hand we may also hate it because a) It’s loaded with sodium and MSG. b) It’s not exactly low calorie food and c) You maaaay not know exactly what the ‘ingredients’ are in the food that you’re buying. (You know what I mean).

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I’ve made these eggs rolls for my family quite a few times now, and they’re always a big hit. I’m also gonna go ahead and blow my own horn here and say that these are just as good as takeout egg rolls- even though they’re baked and not fried. Seriously. This particular batch that you see in the pictures happens to be looong gone. I didn’t get any. But I got great feedback that they were delicious. There’s a silver lining for every cloud, right?

Don’t be intimidated by the thought of making egg rolls. It’s not a big deal at all, not even where the rolling part is concerned. Even if you slightly overfill your wrappers (as I am prone to do because me and my family all like big egg rolls) it’s okay, because these are double wrapped. I HIGHLY recommend this, as it makes for a thicker, crispy golden shell and also makes the rolls more durable and easier to happen. The coating from the cooking spray also helps, so don’t leave that part out. This recipe makes two half sheet pans,  so I rotated the pans halfway through baking in addition to flipping them so that they were browned and crisp on both sides.

These would go great with my Low Carb Lo Mein Noodles– it makes for a Chinese takeout meal that’s just as delicious as it is healthy.

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Baked Egg Rolls

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 lbs Ground Turkey
  • 1 tablespoon olive oil
  • 16 oz bagged cabbage slaw
  • 1/4 cup green onion, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 tablespoons Hoisin sauce
  • 1/2 tablespoons sesame oil
  • 1 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 2 (1lb) packages of egg roll wrappers
  • Nonstick cooking spray

Directions

1. Preheat oven to 400°. Line two half sheet pans with parchment paper and spray with non-stick cooking spray.

2. In a large skillet, brown ground turkey over medium-high heat.  Drain browned meat and set aside in a large bowl.

3. Place cabbage slaw and green onion in skillet and cook down until softened, about 5-7 minutes. Add garlic clove and cook, about 1 minute. Remove from heat and mix in large bowl with ground turkey.

4. In a separate small bowl, combine soy sauce, hoisin sauce, sesame oil and ground ginger. Pour over ground turkey and cabbage slaw and stir to thoroughly combine. Let mixture cool.

5. Fill a small bowl with water. Use a damp kitchen towel to place over the open egg roll package to keep the other wrappers moist as you go.

6. Dip your fingertips into the bowl of water and moisten all four edges of the egg roll wrapper. Use around 2-3 tablespoons for each egg roll wrapper (depending upon how well your ‘wrapping skills’ are.) To assemble egg rolls: Fold bottom corner over filling, then fold in side corners. roll up wrap tightly to enclose filling, sealing roll with top flap. Make sure that you moisten every seam of the rolls with water and press them together until they ‘stick’. Double wrap the egg rolls to ensure that they bake crispy and are more sturdy.

7.  Place completed egg rolls on the pans. Spray both sides of the rolls with non-stick cooking spray. Bake until golden brown, about 10-12 minutes, flipping egg rolls half way through to ensure even browning.

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Buffalo Chicken Tenders

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Happy New Year everyone!

We made it to 2014, guys. I hope everyone’s New Year’s Eve was lots of fun and that you spent it surrounded by your loved ones. Did everyone stay up nice and late? Did you save a glass of champagne for me? No? Oh, okay.

Today is a very important day, and not just because it’s the first day of the new year. Something very important is happening today. Any guesses? None?

I’ll give you a hint- it involves roses. Lots and lots of roses…

Random, but very important fact about me guys: I’m an alumni of Michigan State University. A proud alumni. So proud, I’m gonna boast about my school for the next solid paragraph:

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Michigan State University {MSU} is:

  • Among the largest single-campus residence hall system in the country with 27 residence halls in five neighborhoods and two apartment villages. There are 538 buildings, including 95 academic buildings. 
  • Nickname: Spartans,  Colors: Green and white,  Mascot: Sparty (Three-time national top collegiate mascot), Conference: Big Ten
  • Outstanding record of students earning prestigious national and international scholarships: Goldwater, 34; Rhodes, 16; Churchill, 16; Truman, 16; Marshall, 16; Udall, nine; Hollings, six; Gates, three; and Mitchell, one.
  • More than 275 study abroad programs on all continents in more than 60 countries (yes, that does include Antarctica. I’m serious.)

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If none of that is impressive enough, then try this one on for size: today, the MSU football team will be competing in the 2014 Rose Bowl Game in Pasadena, CA. For my international readers, and non-College football fans (you poor unfortunate souls, you) I’ll give a brief explanation: the Rose Bowl is a championship game matching up the top 2 teams from the Big 10 Conference (mainly mid-west schools) and the Pacific- 12 Conference (schools in the far west). It’s a pretty big deal. As not only a die-hard, I-bleed-green, Spartan fan, but also a college football lover, I am needless to say, SO proud of my team for making it to the Rose Bowl. So much so, that I wanted to try and do a recipe that would pay some kind of homage to the game taking place tonight.

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Well, trying to create a dish around roses was rather tricky. It wasn’t that I couldn’t think of any, I know you can use rose petals or rose water in food. It was just that the idea of trying to hunt down a recipe with either one of those very pricey ingredients that may not even turn out good (considering I’ve never used either) wasn’t worth the effort to me- at least not now. Besides, since this recipe was supposed to be for a football game I decided that less was more and to just keep things simple. What’s one of the top foods that people love to eat when watching ‘The Game’? Buffalo Chicken. I’m not a huge fan of chicken wings, but I LOVE buffalo chicken tenders, so I decided to go with that.

I used a bag of frozen pre-cut chicken strips I got from my grocery store and thawed, but buying boneless, skinless chicken breast and cutting them up will work just as well with this recipe.  There are two things I will insist on though: ‘double dipping’ the chicken in both the egg wash and flour, and having a sheet pan fitted with a wire rack on top to let the chicken rest. The first will make sure that you have a nice, thick n’ crunchy crust on the outside. The second will help make sure that that crust actually sticks and doesn’t slide off when you fry it. Several trials and errors have proven me right. So just take my word for it.

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If you’re a football fan, I hope you’ll join me in watching MSU play (and hopefully win) against Stanford in the Rose Bowl today.

If you’re not a football fan, then I hope you’ll at least give these chicken tenders a try. They’re a real ‘win’.

GO GREEN! GO WHITE! BEAT STANFORD!

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Buffalo Chicken Tenders

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 4 lbs boneless, skinless chicken tender strips, patted dry
  • 1 cup buttermilk
  • 3 eggs
  • 1/4 cup hot sauce (preferably Frank’s Red Hot Buffalo Wings Sauce)
  • 2 1/4 cup all purpose flour
  • 1 tablespoon chicken seasoning (like Weber Kick’n Chicken)
  • 1 teaspoon black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • Oil, for frying
  • 1/2 cup, or 1 stick of butter
  • 1/2 cup hot sauce (preferably Frank’s Red Hot Buffalo Wings Sauce)
  • 1/2 tablespoon brown sugar
  • 1 teaspoon minced garlic

 Directions

1. Heat oil in a cast iron skillet, or deep pan to 350°. Preheat oven to 350°.

2. Line the bottom of a half sheet pan with wax paper. Place wire rack(s) over sheet pan, and spray rack(s) with cooking spray. Set aside.

3. In a medium size bowl, beat the eggs with the buttermilk and 1/4 cup hot sauce. In a smaller, square dish, mix together the flour, chicken seasoning, pepper, onion powder, and garlic powder with a fork.

4. Dip chicken tenders into egg mixture, then dip into flour mixture and coat evenly. Place tenders onto wire racks, being careful not to allow them to touch.

5. Repeat step 3, dipping all of the tenders back into egg mixture, then in flour mixture again so that they have a double coating. Place back on wire rack.

6. Fry tenders in hot oil until golden brown and crisp, about 6-8 minutes. Let drain on paper towels when done.

7. Mix together butter, 1/2 cup hot sauce, brown sugar and minced garlic in a large bowl. Add fried tenders to bowl, a few at a time and toss in the sauce with a pair of tongs until evenly coated.

8. Line another sheet pan with parchment paper. Place tenders onto pan and bake for about 5 minutes. Serve.

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