Nitrate Free Bacon & Sausage…

Breakfast meats 028We all love bacon, and most people enjoy sausage.  We’ve known for some time that processed meats are not good for us, right?  They are now saying conclusively that processed meats cause cancer.  What?  A world without bacon?  Sausage?  I immediately thought of Whole Foods.  I know that they are very particular about what is sold in their stores.  They are environmentally conscious and they have a five step Animal Welfare Rating program that is followed to assure that animals are properly raised and treated.  Here they are:

  1.  No crates, cages or crowding.
  2.  Enriched environment.
  3.  Enhanced outdoor access.
  4. Pasture centered.
  5. Animal centered, all physical alterations prohibited, 5+ Entire life on the same farm.  No hormones or antibiotic enhancements.  Antibiotics are needed in crowded environments where they can easily become ill due to the conditions.  Hormones are given to bulk the animal up much quicker.

The ingredient list:
Breakfast meats 006Raw Pork Breakfast Sausage–made in house.
Pork, brown sugar, sea salt, red pepper, black pepper, parsley, sage, canola oil, lamb casing.

The best way to cook breakfast sausage is on the stovetop in a pan large enough to accommodate without crowding.

Breakfast meats 012You’ll want to cook it slow, over low heat with enough water to cover the bottom of the pan.  Cover with a lid and let it steam for about 4-5 minutes.

Breakfast meats 026Remove the lid and allow the water to evaporate, still over low heat.  Once you start to hear them sizzle, watch them closely, give them one turn when golden brown.

Black Forest Bacon, United States
Pork, raw sugar, malted barley, sea salt, yeast, extract, spices. No nitrates added except for those naturally occurring in ingredients such as celery, juice powder, parsley, cherry powder, beet powder, spinach, sea salt.

Breakfast meats 018

Bacon especially goes a long way in terms of flavor, especially THIS bacon!  I don’t think I have ever tasted a more delicious piece of bacon.  The bacon is coated with a dry rub which caramelizes when you cook it.  Great to crisp up and cut into small pieces as a condiment for salads or great to throw into scrambled eggs so you have great flavor without going overboard with portion size.  Try when making my pan roasted brussel sprouts.  Serving a crowd?  Cut the pieces in half before cooking as they are long, thick slices.

The best way to cook bacon is in the oven, you get beautifully cooked flat pieces.  Spread over a non-stick foil lined baking sheet with sides without crowding.

Breakfast meats 013

You can see here that I didn’t have enough bacon to fill the pan so I curled the edges of the foil up to prevent excess spattering in the oven.  Easy clean up, let it cool and fold it up and toss, or you could wipe it clean with a paper towel and recycle it.    A full sheet of bacon should take approximately 15-20 minutes.  My four pieces of bacon took about 16 minutes.

You may wonder about the cost.  Consider the importance to consume breakfast meats in moderation.  Even though they are nitrate free, this is still what I would consider a treat.  Two pieces of bacon or two pieces of sausage per serving.  That being said, you can ask the butcher to package exactly what is needed for your crowd.  When you buy the 1 lb. packages there are far more servings than needed.  Quality versus Quantity.  The bacon was $9.99/lb.  I bought 4 slices, it came out to $2.80 or  $.70/slice.  Oscar Mayer bacon is typically around $7/lb. and the slices are super thin and sometimes tricky to pull apart.

The sausage was $6.99/lb. and I bought 12 pieces, which came out to exactly $6.99.  The links are larger than say a Bob Evan’s sausage link, which I think are about one ounce links.

Thanks for reading, have a great, healthy day!


Whole Grain Cranberry Scones…..

These slightly sweet goodies will totally make your morning, afternoon, or night!   Is there really a bad time to have one for gosh sakes???   I love this original recipe as is but you can customize it to whatever you like.  Try it with dried cherries and chopped walnuts, chocolate chips, raisins and cinnamon (add 1 teaspoon to the dry mixture) or coconut and pecans…the possibilities are endless!

I topped them with large sugar granules.  You can find them at Michael’s Craft store.

Whole Grain Cranberry Scones

2 cups flour
1 cup whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter cut into 1/2″ cubes (if using salted butter omit the salt in the recipe)
1/2 cup oatmeal, old fashioned or quick cooking
1/4 cup wheat germ
1 cup craisins
1 1/4 cups buttermilk (you can substitute the milk with a couple of teaspoons of cider or white vinegar)
1 tablespoon orange or lemon zest
2 tablespoons milk
1-2 tablespoons large sugar granules (regular sugar is fine too)

1)  Preheat the oven to 375′.  Line a cookie sheet with parchment paper.
2)  In a large mixing bowl add the flour through the salt.  Add the cold butter cubes and work into the flour with a pastry blender or your fingers.  You can also do this in a food processor.  Process until there are no large lumps and the flour resembles cornmeal.
3)  Add the oatmeal, wheat germ and craisins and mix to combine.  Make a well in the middle of the dry ingredients and add the buttermilk and orange zest.  Stir until just combined.  It’s OK if it’s a bit sticky.  Flour the counter top and plop the dough onto the counter.  With floured hands, knead 2-3 times into a smooth ball of dough.  Add a little flour if necessary.  Roll out to about 3/4″.  Cut with a round biscuit cutter and place on parchment paper on the cookie sheet.
4)  Using a pastry brush, coat the scone tops with milk and sprinkle them generously with sugar.  Bake for 20-25 minutes.  Cool completely before storing in an airtight container.  They are best the day you make them.  Makes about twenty 3″ scones.




Skillet Potatoes….

Ever have leftover baked potatoes and don’t know what to do with them?  Well, this is the most delicious solution I can think of!   The next time you make baked potatoes, make a few extra.  (ALWAYS refrigerate leftover potatoes!)  Simply remove the skins and coarsely slice them up.  Enjoy as a side dish to most any roasted or grilled meats or make your own breakfast skillet.

Skillet Potatoes

2-3 large baking potatoes, skin removed and sliced

2-3 tablespoons canola oil

1/2 small onion, thinly sliced

Salt and pepper to taste

Garnish with green onions

1)  Heat non stick or cast iron skillet over medium heat until very hot.  Add the oil and the onion,  cook until soft, about 5 minutes.  Add potatoes.  Resist the temptation to stir often.  You want to let them sit in the pan long enough to get brown before turning.  Use a large spatula to give them a flip.  Cook until they get nicely browned.  Season to taste with salt and pepper.  Garnish with sliced green onions.

*Add peppers and mushrooms if you like.

Cinnamon Rolls with Cream Cheese Frosting….

Cinnamon rolls…..I don’t think there is a more delicious treat on the planet!  They take some time to make, but they’re sooooo worth it.  Try making them up until the second rising (right before baking) and put them in the refrigerator until morning.  Then right into the oven to bake.  Top the hot rolls with cream cheese frosting….your people with sprint out of bed when they smell them!  Here we go:
Step #1
In a large mixing bowl add yeast to warm water, sugar, salt, and a small amount of flour, whisk to blend.  Allow these ingredients to get acquainted for about 10 minutes.  (The water should be warm, not hot.  Use water the same temperature you’d give to a baby to drink)
Once the water and yeast ingredients are well acquainted, add the beaten eggs, warm milk, and cooled melted butter.  Whisk to blend.
Step #2
Add the whole wheat flour and some of the all purpose flour.
Beat until smooth, without lumps.  Add additional flour and continue to mix….
Step #3
Dump onto board when it looks like this.  Knead with your hands to bring all the ingredients together for 2-3 minutes.  Use enough extra flour to do so without the dough sticking to your hands.
Once you have a nice ball of dough, generously butter a medium size bowl and plop the dough into it.

Butter the top of the dough with soft butter as well.

Cover with a clean kitchen towel.  It being Christmas time, I thought red appropriate.  Allow to rise for 45-60 minutes or until doubled in bulk.

Step #4

 Once doubled, press your fingers into the dough. 

If you leave imprints, it’s ready.
Punch down the dough to release most of the air.
Plop onto floured board….
Roll into a large rectangle.  I had to take the picture from this angle because it was so wide!
Smear the entire piece of dough with butter…generously….In the video, I brush melted butter over the dough.  I find you can get more butter onto the dough by smearing softened butter.  Either way is good.
Now a good sprinkling of cinnamon….
and brown sugar….
Step #5
Roll from the bottom edge up to the top….

Pinch the seam to close.  Pinch the ends closed as well.  Slice into 1″ pieces and into two well buttered 9″ cake pans or a 9″x13″ pan.

Aren’t they pretty?  Now cover with the clean kitchen towel to rise for another 45-60 minutes.  If you want to bake in the morning, you would cover and refrigerate at this point.
They have risen….you can see that they have filled the pan nicely.  Bake in preheated 350′ oven for 25 minutes.  While baking, prepare the frosting….
Step #6
Add the softened butter and cream cheese to a deep small bowl. 
Beat until blended.  Add powdered sugar, vanilla and milk. 
The frosting should be thick and rich….
Step #7
Ah, can you imagine the smell in my house????  Cool for a few minutes and invert onto a plate, then onto a serving plate.
Ice the hot cinnamon rolls.
Enjoy immediately!
Cinnamon Rolls with Cream Cheese Frosting

1 cup warm water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons all purpose flour
1 package dry yeast, about 2 ½ teaspoons
1 cup warm milk (microwave 30 seconds)
2 beaten eggs
3 tablespoons melted butter, cooled
¼ cup whole wheat flour
4 ½ to 5 cups all purpose flour
2 tablespoons softened butter
1-2 tablespoons cinnamon
½ cup brown sugar

Cream Cheese Frosting

3 tablespoons softened butter
4 ounces softened cream cheese
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

1) In a large mixing bowl, add warm water, salt, sugar, 2 tablespoons of flour, and dry yeast, whisk to blend. Let stand for 10 minutes.
2) Meanwhile, melt butter in microwave and cool until warm. (no hot ingredients can go into the yeast mixture, it will kill it!) Add to yeast mixture. Add warm milk and beaten eggs as well.
3) Add whole wheat flour and 3 cups of all purpose flour. Beat so there are no lumps. Add 1 ½ cups flour to the bowl. Stir until most ingredients have moistened.
4) Dump onto lightly floured board or counter top. Knead for about 2 minutes or until the dough has come into a soft ball of dough.  Use enough flour to keep the dough from sticking to the board.
5) Grease a medium size bowl with butter and place the dough ball into it. Butter the top of the dough with one teaspoon of softened butter. Cover with a clean kitchen towel and place in a draft free, warm space. Allow to rise for 45-60 minutes or until doubled in bulk. Press with fingers and when you leave fingerprints in the dough it’s ready.
6) Punch down the dough to release the air. Plop the dough onto a lightly floured board. Roll into a large rectangle, about 16”x 24”.
7) Smear the two tablespoons of softened butter over the dough, distribute evenly.
8) Generously sprinkle the rectangle with cinnamon. I do not measure the cinnamon, just be sure to have an even coating of cinnamon.
9) Evenly distribute the brown sugar over the rectangle.  If you like, add chopped walnuts or pecans.
10) Starting at the bottom of the rectangle, roll to the top, rolling as tightly as possible. Punch the ends together and the seam down the roll.
11) Generously butter two 9” cake pans. Cut the log of dough into 1” pieces and place into pans. Cover with the kitchen towel and allow to rise again for 45-60 minutes.
12) While the rolls are rising, make the frosting. In a small and deep bowl, beat the softened 3 tablespoons of butter and 4 ounces of cream cheese until blended. Add powdered sugar all at once and 2 tablespoons of milk, and vanilla. Beat on lowest speed. Add the last tablespoon of milk, scrape down the sides. Add a little more milk if necessary. I dare you not to taste!
13) Preheat oven to 350’. Bake for 25 minutes. Remove from the oven. Cool for about 5 minutes. Invert onto a plate to get it out of the pan and then onto serving plate so that the cinnamon rolls are right side up. Ice with the frosting. Enjoy!
*do not allow to cool for long in the pans, the butter/sugar mixture will harden and make the rolls stick to the pan.
*If you’d like the rolls in the morning, right after you shape them into cinnamon rolls, cover with plastic wrap and kitchen towels. Refrigerate overnight. Go right from the refrigerator to a 350’ preheated oven. They may take a few minutes longer to bake. Cinnamon Roll Demonstration

Fruit and Cream Cheese Kringle…..Detailed Instruction…..

As promised, Kringle!  I’ve been blustering and blustering about it.  Be warned,  you will not be able to stay away from it.  It’s a delicious butter/yeast dough with a cream cheese and fruit filling…..It stays moist for up to three days, if it lasts that long!  This is one of the easiest pastries I’ve ever made.  It is a yeast dough but it isn’t made the typical way yeast is used.  You mix the dough the night before, refrigerate overnight, then shape and bake the next morning.  Shaping takes only 20-30 minutes.  This will be your go to recipe for any holiday going forward.

You MUST try this!  It is so beautiful and you will be so proud to bring it to gatherings with your family and friends.  Here we go….

Step #1:

To begin you blend the butter with the flour and a little salt.  I use the food processor but you can use a hand pastry blender.  Be sure to really incorporate the butter into the flour.  It should look like coarsely ground cornmeal.

Step #2:

Add the liquid.  This is so interesting, you mix cold milk, eggs, and yeast in a measuring cup and beat with a fork to blend.  Then you dump these ingredients into the flour/butter mixture.

Step #3:

Mix so most of the ingredients have moistened  it should look like this.

Step #4:

Empty the bowl onto your counter or board.  Now the fun part.  Knead this mound of dough into a ball.  This should take only a minute or two.  No need to add more flour here unless absolutely necessary.

Step #5:

Are we having fun yet???  I love the feel of a lovely dough such as this on my hands, it’s very therapeutic.  Divide that large ball into two.

Step #5:

Wrap each ball loosely with cling wrap and put into a large zip bag.   You’re done until morning.

Step #6:

The first thing to do in the morning is beat softened cream cheese with sugar.  Get your fruit preserves out as well.

Next, on a lightly floured board or counter, roll out one of the dough balls into a large rectangle.  About 12″ x 18″ or so.

Step #7:

Using half of the cream cheese/sugar mixture, spread evenly over the rectangle of dough, leaving about a one inch boarder.

Step #8

Spread the preserves evenly over the cream cheese.  Ok, can you even imagine how delicious this is going to be???  Cream cheese, fruit preserves, butter dough…..

Step #9:

Start to roll one end of dough towards the center.  Once you get about half way, roll the other side towards the center.  Once both ends are rolled inward, pinch the ends together.  Place on a large parchment lined cookie sheet. 

They should look like this.  I did one raspberry and one apricot.  Into the oven at 350′ for 25 minutes.  While the Kringle is baking, make the icing…

This icing is very simple, just powdered sugar, vanilla, and milk.  This is the consistency you want.  Not too loose but will cling nicely to the warm pastry.

When they’re finished baking, simply slide the paper with the kringle right onto the cooling rack.  Cool for about 10 minutes and they’re ready for drizzle.

Drizzle back and forth with the icing.   Every try drizzling a Kringle with one hand and taking a picture with the other???

I originally found this recipe in a Penzey’s catalog but made some slight changes to the recipe.  Ever since I first made it, it has been my absolute favorite for Christmas morning.  I hope you enjoy it as much as my family!



4 cups all purpose flour
1 cup butter
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 eggs
1 package of dry yeast or 2 1/2 teaspoons

Cream cheese filling:

1 8 oz. package softened cream cheese
½ cup sugar
1 teaspoon vanilla extract
4 tablespoons your favorite fruit preserves or filling


2 cups powdered sugar
1 teaspoon vanilla
4-6 teaspoons milk

1) Add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal-or-blend in a large bowl with a pastry blender.
2) Measure out 1 cup of milk in a two cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3) Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4) Empty bowl onto counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5) Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.
6) Preheat oven to 350’. Line a cookie sheet with a piece of parchment paper. Beat the cream cheese, sugar, and vanilla. Set aside.
7) Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese.
8) Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes. In a small bowl, mix the powdered sugar, vanilla, and 4 teaspoons of milk. Mix well, add more milk if necessary to get the right consistency.
9) Remove from oven and slide the kringles right onto a cooling rack. Cool for 5-10 minutes before drizzling. Serve warm or at room temperature.

Homemade Turkey Chorizo Skillet…..

I LOVE breakfast!  Especially a delicious skillet.  Try making this homemade turkey chorizo sausage.  A little goes a long way.  The sausage is so lean that you have to add a little fat to the pan to prevent it from sticking!  It is best made a couple of days ahead and left to marinade in the refrigerator.  Make the 2 lb. batch and freeze it in 4 to 8 oz. packages.  As always, label and date.

For the chroizo:

Turkey Chorizo Sausage

2 lbs. 93/7 ground turkey
5 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon smoked paprika
6 cloves garlic, crushed
3 ½ teaspoons salt (I like kosher)
2 teaspoons cumin
1  tablespoon sugar
1 teaspoon pepper
4 tablespoons cider vinegar
2 ½ tablespoons water

Blend all ingredients together well in a large bowl. Put into an air tight container or a zip bag and refrigerate for 2 days.  Use or freeze after two days. Label and date.

Turkey Chorizo Skillet

4 medium size red potatoes, or russet potatoes, cut into ½” cubes
1 small red onion, finely chopped
1 tablespoon canola oil + 1 teaspoon
Salt and pepper
4 ounces turkey chorizo
2 tablespoon water

4 ounces shredded sharp cheddar cheese
8 large eggs
1 small bunch of chives or green onions, thinly sliced for garnish

1) Heat a cast iron or a non stick skillet over medium heat. Add oil, potatoes, and onions. Cook for 7-10 minutes, turning often. Season with a couple of pinches of salt and pepper.  When nicely browned, remove from pan and place in a medium bowl. Set aside.
2) Add the chorizo to the pan with the water. Break up sausage with a spoon. Cook thoroughly. Once all water has evaporated, add the potatoes back to the pan. Cook for a couple of more minutes. Divide among four plates and top with cheese.
3) Wipe out the hot pan with a paper towel and place over heat. Add the remaining 1 teaspoon of oil to the pan. When very hot, break your eggs into pan. Cook to your liking. Serve 2 eggs over each plate of potatoes/chorizo. Top with chives.  Serves 4.

*Tasty with hot sauce
*Add any vegetables you like when cooking the potatoes. Peppers and mushrooms are very, very good.

Whole Wheat Zucchini Bread, Coffee Talk!

Good morning!  I’ve had requests for zucchini recipes and the first thing that came to mind is zucchini bread.  This bread is hearty, made with whole grain, and freezes well. 

Imagine a nice visit with your girlfriend on the deck, a hot cup of coffee and a delicious piece of homemade zucchini bread…. (try to block out all the interruptions from the kids, fighting, crying, and questions)  Just be in the moment….

Back to reality.  Make this bread, you and your family will LOVE it!

Whole Wheat Zucchini Bread

1 cup canola or vegetable oil
1/3 cup milk
2 cups sugar
3 eggs
4 cups shredded zucchini
3 cups whole wheat flour
3 tablespoons cinnamon
2 teaspoons soda
½ teaspoon baking powder
1 teaspoon salt

1) Preheat oven to 350’. Spray 7 mini loaf pans with Pam for Baking. Set aside.
2) In large mixing bowl, mix oil through zucchini, set aside.  Mix all remaining dry ingredients in medium bowl. Add dry ingredients to wet mixture all at once and mix until dry is just incorporated into wet. Divide evenly among mini loaf pans. Bake for 28-32 minutes. Toothpick should come out clean. Cool 15 minutes before removing from pans. Cool completely and wrap tightly in cling wrap. Place into labeled and dated large freezer bag to freeze.

*you may add raisins, chocolate chips, or nuts if you wish. Add them to the dry ingredients. This will prevent them from all settling to the bottom.  You may need an additional pan depending on how much extra ingredient you add.

Blueberry Streusel Muffins…..

What’s not to love about fresh blueberry muffins with streusel no less?  These are very moist, delicious, and easy to make.  Use fresh or frozen blueberries.  Great for breakfast, brunch, or after school…come to think of it, great at anytime of the day!

Blueberry Streusel Muffins

For the muffins:
1 ½ cups all purpose flour
½ cup whole wheat flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons melted butter
1 cup milk
1 egg, beaten
1 cup fresh blueberries, or frozen blueberries, thawed

For the streusel:
¼ cup flour
½ cup sugar
½ teaspoon cinnamon
3 tablespoons softened butter

1) Use muffin cups to line muffin pans, coat with cooking spray and set aside. Preheat oven to 350’.
2) In a small mixing bowl, combine all streusel ingredients well with your hands. Set aside.
3) In a large mixing bowl, add all dry ingredients, blend well with a whisk. Make a well in the center. Add wet ingredients and mix until just blended, do not over mix.
4) Scoop about a tablespoon of batter into the bottom of each prepared muffin cup. Top with about 5 blueberries, use them all. Evenly distribute the rest of the batter over the top of the blueberries.
5) Top with a good amount of streusel topping. Bake for 17 minutes. Test with a toothpick. Allow to cool 10 minutes before removing from pan. Serve warm.

Vanilla Yogurt Whole Grain Pancakes

Don’t you just LOVE breakfast?   This is very, very simple and has a wholesome ingredient list.  You could mix all dry ingredients the night before and simply add the wet in the morning if that’s easier for you.  For leftover batter, refrigerate and use within a few days, or,  make the rest of the pancakes and freeze for another morning.  I would freeze them in single serving portions for easy microwave heating, defrost for 3 minutes then on high for a minute or two.  The yogurt in this recipe gives it a very light & fluffy texture.  I use a cast iron griddle but you could use any non stick pan, just be sure it’s heated and oiled before you start.  Enjoy with fresh berries or bananas and real maple syrup…..need I say more?

2 ½ cups all purpose flour
1 ½ cups whole wheat flour
¼ cup sugar
3 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet ingredients:

3 cups milk
1 6 oz. container Dannon all natural vanilla yogurt
¼ cup canola oil
2 beaten eggs
1 teaspoon vanilla

1) In large mixing bowl, blend all dry ingredients.
2) In medium mixing bowl, whisk all wet ingredients together.
3) Make a well in dry ingredients and add all wet ingredients at once. Mix just until dry ingredients are incorporated. Over mixing will give you a tough result.
4) Pour about 1/3 cup batter onto hot, lightly oiled griddle. Carefully flip when you start to see bubbles. You can check to see if pancake has browned with a spatula before flipping.

Makes about 15 six inch pancakes

Egg & Sausage Breakfast Bake

Hello!  I’d like to share one of my favorite “make ahead” recipes for Christmas morning.  You can add any ingredient you like.  Simply put it together the night before & when you get up, before you open presents, put it in the oven.  It takes 45 minutes to bake and after only about 20 minutes you start to smell the aroma of breakfast, yum!  It’s also nice to serve some sort of bread, try the blueberry streusel, it’s very good and you can make it a couple of days ahead and freeze.  I defrost in the microwave for 2 minutes and it’s ready to go!  Stress free and delicious breakfast, so easy.

1 lb. sausage, cooked and drained (any kind you like, you could also use cooked and crumbled bacon or no meat at all)
Vegetables-any you like, cook them first, otherwise there would be too much moisture.  Mushrooms, onions, peppers, tomatoes, any one or all of these would be great!
1 1/2 cups shredded cheddar cheese
1 1/2 cups milk
6 slices of whole wheat bread, cubed
2 teaspoons dried mustard
6 eggs, beaten

Evenly coat a large casserole dish or a 9 x 13″ pan with cooking spray.  Add cubed bread.  Cook and drain sausage, add evenly over bread.  (if you want to add any vegetables, cook and add them now) Beat the rest of the  ingredients in a mixing bowl and pour over bread and sausage.  Cover and chill overnight.  Place in cold oven and set temperature to 350′, bake for 45 minutes.  Serve immediately.