Mini Peanut Butter Cupcakes

I get the Food Network Magazine. It is my favorite food magazine and I really can't live without it. It makes me happy to see in my mailbox every couple of months. Well, a few issues ago there was a section on making cupcakes that taste like different candy bars. There was a Snickers cupcake, York, Almond Joy, Butterfinger, and a Reeses Cupcake. I love cupcakes and was excited to find such fun recipes.

Well, I had an event I needed a treat for so I decided to do the Peanut Butter ones because Erica love Reeses PB cups and they reminded me of her. They were fun to make and pretty simple although a bit time consuming.

Overall, these were delicious. The only things I would change is the baking time. The recipe called for 20 minutes but luckily I always time 5 minutes less just to check. They were over done already at 15 minutes for my first batch. The second batch they were perfect at 12 minutes. The great part about mini cupcakes is the fact that you can eat one and not feel too guilty. They are two bites of joy.

You can find the recipe here. Enjoy!

Monica

Monday Match-Up

This weeks Monday Match-Up was almost not gonna be featured this week.  Why?  Cause I had a pregnancy panic attack in the grocery store Saturday when they didn't have THEE most important ingredient for my dish.  I was ticked!  So, I thought of another recipe and went strolling around the store thinking it'd all be ok...til I got to the deli wall and they were out of FETA CHEESE!  Are you freaking kidding me?  I called my sister in a panic and she helped calm me down, somewhat.  The dishes we were gonna do are gonna have to wait for another week.  Ugh...the joys of a small town grocery store.  :o)

Anyway...this week we decided to do a Paul Deen recipe.  I love that white haired lady.  She is my hero.  But this recipe is SO not my hero.  I was watching her the other morning and she made these PB & J muffins, and I thought they'd be interesting.  I wasn't impressed with it.  I mean, it wasn't disgusting or anything, but I was expecting a lot more flavor.  They were super easy to put together.  I couldn't wait to bite into one.  And taste that raspberry jelly hidden in the center. The cake was moist, but I thought there would be a lot more peanut butter taste.  O'well...live and learn.  The compound butter is what was the best part.  I slathered the heck out of my muffin with the stuff and then it was DELISH!  Go here to get the recipe if you want to try it.  Who knows?  You might really enjoy it.

PB&J Muffins w/Raspberry Compound Butter

Hopefully Monica had better luck with her Paula Deen recipe!  *crosses fingers*

Well you're in luck sister. I did have good luck with mine. Only, I didn't realize I wasn't doing a Paula Deen recipe until it was too late. I'm close! This recipe is by Paula's son Bobby Deen. He grew in her womb. Ha ha. I'm counting it!

Anyway, I was browsing the Paula Deen section on The Food Network website looking for a recipe that caught my eye. Once I saw the words "rice pudding" I didn't get any further. Oh blah, you say? Maybe. But I don't say blah to any kind of pudding, especially the rich delicious puddings, I say Mmmmmmmmm. The kind of Mmmmmmm that makes my heart sing. You know the moment on Ratatouille when Anton Ego the critic takes a bite of the Ratatouille and is taken back to his childhood? That kind of Mmmmmmm. That's how I feel about most puddings. They make me happy.

Whoa! Sorry, I went nuts there. Anyway, this recipe didn't look insane so I thought I would give it a go. Even in the dead heat of summer, I love me some rice pudding. This was fun to make too. The recipe calls for use of a double broiler. I don't have one, but I have learned a little trick in all my baking endeavors. I use a metal bowl over a simmering pot of water. It worked beautifully. I put the milk, water, salt, and rice in the bowl, covered with tinfoil and let it cook. I was a little unsure if it was going to work but it did. Once the rice was cooked I added cream, sweetened condensed milk, and craisins. I let that cook and thicken over my modified double broiler for 30 minutes and added orange zest and vanilla.

So did I have that Anton Ego moment? It was close, it was close. I think with a tweak here an there, this could be my perfect homemade rice pudding. Yum. You can find the recipe here. Enjoy!

Monica

Friday Favorites

A couple of years ago when we cleaned out my Grandmama's home I found some vintage sewing patterns and a lot of vintage ribbons and trims mostly from the 70's. That is such an exciting find for any seamstress. I kept all the notions but only kept the patterns I knew I would make and of course have yet to make any.

Well, I came upon a blog called Sew Retro and was very intrigued. It is a blog of over 100 contributors who use vintage patterns and fabrics to make gorgeous outfits. It made me wish I hadn't given away a lot of those patterns. I love the 1950's designs. They make me think of my Grandma and what she would have worn to church or just doing her everyday housework. I love looking at old photos and am always interested in their clothing and the styles of the time.

Here are a few that I really liked. You can find them at Sew Retro but I will also credit the individual contributor. Enjoy!

This first one is by Susannah at Cargo, Cult, Craft. It is from a 1968 pattern and the dress started life as a tablecloth. Crazy but super fun!

This one is by Polly Esther of A Sewing Obsession. I love how this turned out.

This one is from Rhinestones and Telephones. This dress was actually inspired by June Carter. I love it.

Sew Retro is definitely going on my blog list. I feel inspired today. Have a great weekend!

Monica

Sweet and Sour Chicken

I used to hate sweet and sour chicken. And I still can't order it.  I guess I tried it once, and it was disgusting and never wanted to try it again.  My husband, on the other hand, LOVES IT!  So, I thought after 6 years of marriage that I would try making it for him.  And I tried it and really really liked it.  We have it quite a bit, because now it's my daughters favorite dish too.  The first time I made it I didn't double the sauce and it was a little dry, so I recommend doubling the sauce.  It's a pretty easy recipe and a little messy.  Jason helps me with the messy part.  Nothing more romantic than your honey helping you in the kitchen.  Anyway...give it a try and let me know how you like it, or if you have a favorite sweet and sour recipe.  I think my next adventure will be chicken chow mein or egg rolls.  :o)

Here's the Ingredients-

3 whole Boneless, Skinless Chicken Breasts

Salt And Pepper

1 cup Cornstarch

2 whole Eggs, Lightly Beaten

¼ cups Canola Oil

FOR THE SAUCE:

¾ cups Sugar

4 Tablespoons Ketchup

½ cups Vinegar

1 Tablespoon Soy Sauce

1 tsp. Garlic Salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg.  Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

 

Also we would like everyone's input on our blog.  How are we doing?  Is there something you want more of?  Less of?  Anything annoy you?  Please let us know.  We would love to hear your opinions.  Thanks!  :o)

Digi Day

Two weeks ago, I did a little mention of Photoshop Friday on Wednesday. Ha ha, that's so weird. Remember? Well, today is Wednesday! I told you I was going to remind you. You get a tutorial, template, and digi supplies to make a layout for one dollar today. It's a mini lesson on a photoshop technique. I really love them. Go here to purchase. This week the lesson is on creating clipping masks. You learn this in the classes but if you don't plan on taking the classes and you don't know how to do this, you need this tutorial for sure! I love clipping masks. I use them on every layout.

Also, Jessica is re-releasing her Now We're Rocking Class. This is the second in her Digital Scrapbooking Photoshop classes. It is the same content as the previous class but updated and with new digital goodies.

You learn how to make all 4 of these layouts. The knowledge you gain is worth every penny. I promise. Notice on the first layout you learn selective re-coloring. Love this technique.

Last but not least, here is my layout for the week. The majority of the products are by Echo Park. Echo Park is teaming up with JessicaSprague.com. They are a relatively new company in the scrapbooking industry. You can buy their papers at your local scrapbook store or through JS.com in digital format. I think it's great some of these companies are catering to all scrapbookers. Look for another big name coming to JS.com soon. Fun Fun!

You can find these credits here.

Have a beautiful Wednesday!

Canning Pickled Beets

I used to be scared of canning.  I remember as a child watching my Grandma and Auntie can everything from their gardens.  And reading through Grandma's journals, she even canned deer meat and fish!  Nutso!  I don't think i'll try to can meat products.  Sounds disgusting.  Anyway...It always looked like such a long process, and hard work.  I didn't start doing it on my own til I married Jason.  His mom and sister invited me to help with canning homemade salsa.  It was A LOT of work, but when it was all done I felt so proud of all the cans we filled and adding to our food storage.  Now I do quite a bit of it by myself.  I've done tomatoes, dilly beans, applesauce, pickled jalepenos, and pickled beats.  Everything has tasted delicious so far, so I must be doing something right.  The feeling of accomplishment when your done is what keeps me doing it.  So this year was a first for pickled beets.  It took quite awhile, and was kind of messy, but well worth it.

The recipe I used for my first time was from this website.  I've done a few other recipes from their site, and loved the results.  I like that they have a chart of processing times too.  It's very informative and who doesn't love pictures of every step?!

 Aren't they pretty?!

If you have a favorite thing that you love to can please let me know.  I always like to try new things.  Email me at aerykat at gmail dot com. 

Monday Matchup

Please forgive us for our lack of posting last week. As Erica mentioned we were very busy taking care of our Grandpa's funeral arrangements, helping where we could, and just being with family. It is such a joy being together but sad also because of the circumstances. We lost our Grandmother a year ago and was expecting losing Grandpa. We are so happy they are together again.

Anyway, we are back at it this week excited to share more with you. I love cookbooks. Love them. At the library or book store you will most likely find me in the cookbook section. I would be a collector if I had the space to accommodate. Someday. Right now I check out cookbooks and take them back usually unwillingly.

Well this week I chose for Monday Matchup to make a new cookie we've never made before. I headed to the library and picked up The Best of The Pillsbury Bake-Off Cookies and Bars. I actually like these types of cookbooks because the recipes come from every day cooks like you and I. You can find great recipes in these books and you can find some doozies. So, I was a bit worried how these would turn out. I chose the cover recipe (you can't go wrong there!) which was Caramel-filled Chocolate Cookies and got to baking. Basically they are a chocolate cookie with pecans and a Rolo or 2 Milk Duds in my case pressed in the center. They are topped with a pecan/sugar mixture and a white chocolate drizzle. All in all I enjoyed these. I'm not a nut lover but tolerate them. My kids don't care as long as it has sugar. I will definately put this in my own recipe book.

You can find the book here. Thanks!

Caramel-filled Chocolate Cookies

2.5 cups of flour

3/4 cup unsweetened cocoa powder

1 t. baking soda

1 c. sugar

1 c. packed brown sugar

1 c. butter softened

2 t. vanilla
2 eggs
1 c. chopped pecans
1 Tbls. sugar
48 Rolos or Milk Duds
4 oz. white choc. or Vanilla Almond Bark

In small bowl, stir together flour, cocoa, and baking soda; set aside. In mixer cream butter and sugars until light and fluffy. Add vanilla and eggs and mix. On low speed at flour/cocoa mixture until blended then add 1/2 cup of chopped pecans. Cover with plastic wrap and refrigerate for 30 minutes for easier handling.

Heat oven to 375. In small bowl mix remaining 1/2 cup of pecans and 1 Tbls. of sugar. With floured hands, shape about 1 Tbls of dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up on ungreased cookie sheet.

Bake 7-10 minutes or until set and slightly cracked. Cool completely, about 15 minutes.

Melt white chocolate or Almond Bark and drizzle over cookies. Enjoy!

Hi! Erica here.  I decided to do a Heath Bar Cookie.  I found the recipe here. 

It was fun doing something different.  My norm are chocolate chip, peanut butter, and sugar cookies.  I think I found a new favorite.  I needed to get some cookies baked for our neighbor who had earlier purchased my daughters 4H sheep.  And I think these were quite the treat!  I loved how the toffee melted on the bottom of the cookie and got crunchy again once the cookie had cooled.  Yummy!  You have the option to use the full candy bar or just the bag of toffee bits.  I did the full candy bar, because the bag of toffee bits didn't have the chocolate in with it.  Gotta have the chocolate.  To crumble the candy bar I used my marble rolling pin and rolled over them a few times.
.

Here's the recipe
2 1/2 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts (optional)

Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.


Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets.

Good stuff!  I didn't do my cookies as small as it suggested.  I did them a normal cookie scoop and I thought they were perfect.  I got about 3 dozen. 

:o)

The Best DANG Brownies

First of all, I need to apologize that we aren't doing our "Monday Match-Up" this week.  Our beloved Grandpa passed away, so we will get to it next week for sure.

My family is all in town and we've been getting together every night for dinner.  So I decided to try these out on them and I think they were a hit.  They were pretty easy to throw together and quite delicious!  The pan disappeared fast.  I will for sure be making these again, and I think replacing 1 bag of the semi-sweet chocolate chips with another kind would be a fun experiment.

 *Monica's in town, so she took the picture for me.*  :o)

Here's the recipe:

1 1/2 c. flour
1/2 tsp baking soda
1/2 tsp salt
2/3 c. butter
1 1/2 c. sugar
4 TBS water
2-12 oz packages of semi sweet chocolate chips
2 tsp vanilla
4 eggs

Preheat oven to 325 degrees.
Combine flour, baking soda, and salt in a small bowl and mix to combine.
In a large sauce pan, melt butter with sugar and water.  Bring to just a boil and remove from heat.  Stir in one bag of chocolate chips and vanilla.  Stir til completely melted.  Whisk in 1 egg at a time mixing well after each one.  Slowly blend in flour mixture and then add remaining chocolate chips.  Pour in greased 9x13 baking dish and bake 30-40 minutes or until toothpick comes out clean.  Make sure it's just not chocolate from the chocolate chips.  Let it cool atleast 2 hours.  ENJOY!  :o)

Friday Favorites

I'm obsessed with food blogs.  Not just any food blog though...they have to have awesome recipes that I can see myself making in my own kitchen and ingredients that I can find in my local grocery store.  They also have to have great pictures, where I can see the detail of the food.  That sounds awful, because I don't take that great of pictures yet.  I'm working on it.  So this week, i'm am featuring Our Best Bites.  I love this food blog.  They always have awesome recipes and they taste awesome too.  I've tried a few and were very happy with the results.  So go check them out, and try some of their recipes.  I'm sure you'll be blog stalking them like I do.  :o)

Here's a couple pictures of my favorite recipes

Buttermilk Pancakes

Buttermilk Syrup

Grilled Garlic Balsamic Asparagus

Delish Rolls

And I haven't tried this one, but I think I may...my pregnant brain won't quit thinking about it.

Pineapple Batido

Click here to go see their fun blog.

Digi Day

Credits Here.

Just so you know. Every Wednesday at JessicaSprague.com you can purchase what is called Photoshop Friday for ONE DOLLAR. (I have no idea why Photoshop Friday is on Wednesday but let's look past that.) Why is this so great you may ask. Well, you pay a buck and you get a tutorial, a template, a printable instruction sheet, and all the supplies to make a layout. One dollar people. You can't beat that.

The above layout was done using Photoshop Friday No. 12. The lesson was on rounding corners. Past lessons have included making scuffy edge photos, making a storyboard, curving your journaling, using brushes, and many more.

The bad thing is it's Thursday and you missed it. The good thing is, a new one will be available next Wednesday and if you really want a past one you can pay $3.99 for it. You can find them here.I love these little lessons. I'll give you a reminder next Wednesday. ;)

Martha Stewart Flourless Chocolate Cupcake

Because of our move I got a little behind in my Martha Stewart Cupcake Club. June's cupcake was the Strawberry Cupcake. That will come later this month. July's cupcake was the Flourless Chocolate Cupcake. When I first picked up this book and flipped through it, this one caught my eye. I had never tried this before and was excited to see my results.

The cupcake is super easy to prepare. I melted butter (mmmmmm....butter) and semi-sweet chocolate chips on the stovetop over simmering water. It made a smooth chocolate. Yum.

Beforehand I had separated three eggs. The yolks were wisked into the chocolate and the whites were whipped up with some sugar to stiff peaks.

The whites were then folded into the chocolate.

And then scooped into cupcake liners.

These baked at a low temperature for a longer period of time. They rose really high then sunk at the end of the cooking time.

It looks like a flop but really it's supposed to look like that!

Once they were mostly cooled. We put a scoop of vanilla ice cream in and enjoyed! I really enjoyed these. They had a crispy top and a small layer of fudgy cake at the bottom. I would definitely make these again. You can find the recipe HERE!

Monica :)

Chicken Taco Pasta

We love this recipe!  But it's says taco, so of course we do.  :o)  It has a lot of ingredients, but it's so tasty and very easy to put together.  I got this recipe from my good friend, Krishel.

Ingredients:
3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done.  While pasta is cooking simmer everything else in a large pan until well combined.  Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes.  Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven.  Scrumdiddly!

Our First Monday Match-Up :o)

Every Monday Monica and I are gonna do a Monday Match-Up. What is a Monday Match-Up, you ask?! Well...let me explain. For example last week we decided that I got to choose what we did for our first one and I chose a salad. I made a favorite salad in my family, and I'm thinking Moni made one too. :o) I could have chosen a recipe and we both had to do that recipe and see how it turned out, but I thought a fresh summer salad would be a fun first one. I'm excited to compare with hers to see the difference in our dishes, or craft...or whatever we choose to do. Now...this could be somewhat entertaining too. If you look ahead a couple months and compare my Smore cupcakes to Monica's Smore cupcake it is QUITE hilarious! Or at least I thought so.

We are hoping eventually that some of you will want to join in on our Monday Match-Up, and post it to your blog or email us a picture and what you thought about it. Wouldn't that be fun? I think so!

So let's get started with this weeks, *In an announcers voice* Moooooooondaaaaaaaaaay MATCH-UP! (Are you sick of that phrase yet?)

Like I said earlier, I chose to do a salad. My family favorite salad has to be Momma Deb's Taco Salad. Now, I've had taco salads before, but I never had THEE best taco salad until I met my husband. I went to his Mom's for dinner and watched as they made these babies.  It was love at first sight.

 Isn't is gorgeous?!

Here's the ingredients:
Bag of Nacho Cheese Doritoes
1 lb ground beef
Taco Seasoning
Shredded Cheddar cheese
Lettuce
Tomatoes
Olives
Green Onions
Avacados
Jalepenos (if you want some heat)
Garbanzo Beans, or Kidney beans...or any bean you like on a salad
Hidden Valley Ranch packet, the kind you make with 1 cup of mayo and 1 cup of milk (you gotta have this!)

Start by making your ranch. It's gotta get nice and cold to set up nicely. Cook the ground beef until brown. Add taco seasoning according to packet instructions. Cut up all your veggies.

Put a handful of Doritoes on a plate and smash them with your fist or the bottom of a cup. Top with meat, cheese, lettuce, tomatoes, olives, green onions, avacados, beans, ranch, and then I sprinkle some more doritoes on top. Then...enjoy. It's heavenly. Jason would have this for dinner every night if I'd let him.

Monica's Take
I have had Deb's Taco Salad and it is deelish! Nice one Erica.
So here's my fave...Spinach Salad....Mmmmmmmm.

My favorite salad of all time has to be this version of Spinach Salad. It has so many flavors that compliment each other and make my taste buds sing. I got this recipe from my mother-in-law (you will find that most of my faves come from her). This recipe was passed on to us from a Relief Society activity. Marilyn said the dressing is actually not the original. Somehow the dressing recipe was misplaced and was improvised using the one we have now. It is delicious. If you're looking for a great salad, give this one a spin (ha ha, no pun intended!). You'll love it.

Spinach Salad

Bag of Fresh Spinach

Dried Cranberries

Bacon- Fried and Crumbled

Slivered Almonds

Feta Cheese, Crumbled

Dressing

1/2 Cup Vegetable Oil

1/4 Cup Rice Vinegar

1/4 Cup Soy Sauce

1 Tbls. Sugar

Dash of Pepper

Fresh Minced Garlic

Mix Dressing and toss with Spinach. Plate on individual plates and top with Bacon, Feta, Almonds, and Cranberries.

The recipe is originally written with 3/4 Cup of Oil, but we have found that to be too much. Also add as much garlic as you want. I like to add about a teaspoon. Enjoy!

Friday Favorites

Every Friday Erica or I will be featuring some of our favorites. It can be a whole blog, a specific post, a website, or whatever. Through out the week I've surfed some blogs looking for something that caught my eye. I went through some oldies but goodies and through five or six new blogs I've never visited before. I linked to Craftiness is Not Optional by I don't remember who and I read and read and loved so many things. Since I started digi scrapping and working full time, I kinda got away from sewing. Hopefully this year I can do more. I've missed it. Here are some of the things that made me happy browsing her blog. Check it out, and take a look yourself!

This dress makes me so happy. It's darling.

Such a cute skirt. Makes me want to get sewing.

She has a ton of tutorials on her blog. One being these seat belt covers. One way to dress up those car seats.

The felt food is to die for. So unbelievably cute.

She has a tutorial for the broccoli. :)

Thanks for the inspiration Jess!
Have a great weekend all!

Monica :)

Honey Wheat Bread

I had a really hard time trying to decide what to do today for the blog.  I must admit I was sort of dreading it and not wanting to do a thing!  My mom called me and I told her that I didn't know what to make for the day, and she told me that I should do my Honey Wheat Bread.  So that is exactly what I made.  It's such an easy recipe, and the results are fantastic and delicious!  Thanks, Mom!

 I think I get my bread making skills from my Grandma Joyce.  I can remember from a very small age her making a whole bunch of bread at least once a week and it lasting all week.  It was Grandpa's favorite dessert, Grandma's homemade wheat bread with some homemade raspberry jam.  Grandma gave me the job of keeping an eye on the dough while it was rising.  When the lid popped off of the HUGE green tupperware bowl, I had to let her know.  She'd punch it down and then pinch of a tiny bit for me to roll out and do what I wanted with it.  She'd give me sprinkles, sugar, and cinnamon.  I can still remember the taste of that bread with the sprinkles...it wasn't that great.  So I have good memories to go along with bread making.  I do have her recipe and I have yet to try it.  It kind of looks difficult.  I will be sure to post it here when I brave it out and make it.  It might be an adventure.

Sorry for blabbering. 
:o)

Here's the recipe:

2 1/4 tsp active dry yeast, or one packet

1 tsp. white sugar

1/2 c. warm water

12 oz. can evaporated milk

1/4 c. water

1/4 c. melted butter

1/4 c. honey

2 tsp salt

2 c. whole wheat flour

3 c. bread flour

1/4 c. melted butter for buttering bowl, pans, and bread

Dissolve yeast and sugar in 1/2 c. warm water.

Combine milk, 1/4 c. water, butter, honey, salt, and wheat flour in mixer and mix until well combined.  Add yeast mix making sure it's growing before throwing it in. Mix. 

 By growing...I mean like this.


Let rest for 15 minutes.

Add bread flour and mix until dough forms a ball.

M

Mine really wasn't a ball, but it was all sticking together nicely.
 

Knead dough with dough hook for 80 seconds or 10 minutes by hand. 

I

I'll choose the hook every time!

Place dough in buttered bowl and turn to coat.  Cover bowl and let rise 45 minutes of until doubled in size.

Punch down and divide the dough in half, punch out bubbles, if any. 

Put in buttered 9x5 bread pans.  Cover and let rise until doubled.

Place a small dish of water on bottom shelf in oven.  Preheat oven to 375 degrees.  Bake for 25-35 minutes until dark golden brown.  Butter crusts while still warm.  ENJOY!