Bishop Kelson's Favorite Rice Krispies Treats

These were so requested when Bishop Kelson was our bishop that he copied off the recipe!


1 cup sugar
1 cup light corn syrup
Heat to a bubble stirring constantly, take off heat immediately after it bubbles.

Thoroughly mix sugar mixture with 1 cup peanut butter.

Add 6 cups Rice Krispies to the mixture and mix well, push down into a well buttered 9 x 13 pan.

Melt and mix 1 package semi sweet chocolate morsels and 1 package butterscotch morsels together and spread over rice Krispies mixture.

Let set until cool.

Stuffed mushrooms

I came across this recipe in the Magic Bullet brochure. It would be a good appetizer but was so  easy and delicious it is a fun side to any meal.  I had some filling left over and tossed it on warm pasta-fabulous!

10-12 large mushrooms
1/4 c low fat Ricotta Cheese  (2 pts)
1/2 c fresh spinach
1 oz Parmesan cheese  (3 pts)
1 clove garlic
1/4 of regular onion
splash of chicken or vegetable broth

Pre-heat oven to 350 degrees.
Start off by...popping off the stems of the mushrooms, making area for the stuffing.
Load all the ingredients, except the mushrooms in the magic bullet, blender or food processor. Pulse until the consistency is slightly textured but not quite smooth.  Spoon the mixture into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Healthy Chocolate Spinach Smoothie

This is a refreshing way to start the day or have a snack!

1 frozen banana (I slice mine before freezing)
1/2 to 1 cup almond or coconut milk
1 scoop protein powder (vanilla or chocolate)
2 T unsweetened cocoa powder
1/2 t cinnamon
2-3 cups fresh spinach leaves
6-7 ice cubes

Puree all in blender and enjoy!

Avocado Chocolate Fruit Dip

Jenny Twitchell shared this yummy recipe at our back to school activity. Yes, healthy can be delicious!

Avocado Chocolate Dip 

Finely blend 2 ripe avocados,

add 1/2 C. unsweetened cocoa powder,

1/2 C. honey,

1 teaspoon of vanilla

Blend well and serve with fruit!

 This can also be used as a frosting.

Crock Pot Salsa Chicken

I saw this recipe shared on another site.  I started with frozen chicken breasts and it was delicious.
It was great over rice or wrapped in a tortilla.

SLOW-COOKER SALSA CHICKEN

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Lemon Raisin Criss-Cross Cookies

At our Lemon Garden Party Activity we sampled lots of yummy lemon desserts.  Carolyn Miles shared these tender treats from the Betty Crocker Cookie Book.


Lemon Raisin Criss-Cross Cookies

1/2 c butter
3/4 c sugar
1 egg
1/2 t lemon extract
1 3/4 c flour
3/4 t cream of tartar
3/4 t baking soda
1/4 t salt
1 c raisins

1. Cream butter with sugar.
2.  Blend in eggs and lemon extract.
3. Add dry ingredients.
4. Stir in raisins.
5. Roll into 1 inch balls and put on lightly greased cookie sheet.
6. Flatten with tines of fork in a criss-cross pattern.
7. Bake at 400 degrees for 8-10 minutes.

DIY Bubble Solution

We had a great  time at the ward Barbeque today with bubbles.  The solution is easy and cheap to make. There are several variations on the internet so I am posting the approximate amounts I used.









Mix together:
8 cups water
1  cup Dawn or other dishwashing liquid
1/4 c corn syrup or glycerine


It is best to let solution sit for a day as it gets stonger but I have made it the same day before and it was fine. For Saturday I had first made the mixture with corn syrup then found glycerine at Walmart so just added some to it. 
Some of the easiest things to use for wands are pipe cleaners formed into circles...or wire hangers wrapped with yarn...

Chicken Ratatouille

I tweaked this dish from one that was posted here.  I added some spices that weren't in the original recipe including cayenne pepper to give it a little zing. 

1 tablespoon Olive Oil

1 pound cooked chicken breasts or cooked  ground turkey

1 large sweet onion

1-2 T minced garlic (to taste)

1 red pepper, cut in approx 1/2″ pieces

1 yellow or orange pepper, cut in approx 1/2″ pieces

1 medium eggplant, peeled, and cut in 1/2″ pieces

1 zucchini, quartered and sliced

1 summer squash, quartered and sliced

12 oz. white mushrooms, sliced

1 large can tomato puree (I added about a can full of water, too)

salt, pepper

3 tablespoons dried basil, crushed

garlic powder

4 packets Splenda

Cayenne pepper

Oregano

Saute  minced garlic and onion in  1 1/2 t olive oil until onions are translucent.   After 3 minutes add the peppers, and the rremaining 1 1/2 t olive oil, stir frequently.  After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes. Add the tomato puree and spices

Add the Splenda, salt, pepper, basil, and very generous amounts of garlic powder. Mix well and bring to boil. 

Add the chicken after the sauce tastes right. The more you stir the chicken shreds which is actually not a bad thing.

Reduce heat and cook on low for 15 minutes (or more).

Good by itself, or you can serve with brown rice. This reheats very well.

DROP SUGAR COOKIES

Submitted by Sara O'Dell

 This is one of my favorite cookie recipes!  I love the taste of sugar cookies, but hate the rolling and cutting out they usually require.  When I saw this recipe on the side of a bag of sugar or flour once upon a time, I quickly tried it out and have loved it ever since.  It's the only way I do sugar cookies!

Drop Sugar Cookies

2 1/2 c    flour

3/4 t     salt

1/2 t     baking soda

1/2 c    butter

1/2 c    vegetable shortening

1 c      sugar

1 t       vanilla

1         egg

2 T      milk

Preheat oven to 350.  Stir dry ingredients together, set aside.  Cream butter, shortening, and sugar until light and fluffy.  Add egg and vanilla, mix in.  Beat in dry ingredients until smooth.  Blend in milk.  Roll into 1-inch balls (or use a cookie dough scoop) and place onto a greased cookie sheet - flatten the balls just slightly.  Bake about 12 min. or until lightly browned at edges.

BLACK BEAN HUMMUS

I have not been a great fan of hummus but this black bean version my daughter made changed my mind!

Click here for the original link with additional info. Lauren made some changes in her version:

She used lime instead of lemon; used a little less Tahini; and was liberal with the cumin.  She also used dried beans she  had cooked the day before and just added water instead of the reserved bean liquid.

BLACK BEAN HUMMUS

• 2 cup black beans, drained. Reserve liquid.
• 1 garlic clove
• 2 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp paprika
• pinch of cumin
• 1 tbsp olive oil
• 1 – 4 tbsp reserved liquid

Instructions

1. Add all the ingredients to a food processor, except the liquid reserved from beans.
2. Mix until smooth.
3. Taste and add any additional spices.
4. Add one tbsp at a time of the reserved liquid until you get the consistency desired. I usually add 3 tbsp.

COW COOKIES

This yummy dough holds it's shape very well so it is perfect for making large individual cookies.

COW COOKIES

Cream together:

1 c. margarine

1 c. brown sugar

Add:

2 eggs

2 t vanilla

2 T milk

Add:

1 t salt

1 t baking powder

1 t baking soda

2 c flour

Add:

2 1/2 c oatmeal

1 12 oz. pkg. chocolate chips

1 1/2 c. chopped walnuts 

Scoop out 1/3 c dough per cookie and place on cookie sheet.  Bake at 350 degrees for 12-15 min.

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

This cookie could be called relatively healthy as it has such good ingredients.  It is one of our family favorites.

 This was a basic recipe a woman in my ward shared when I was a little girl.  I later tried it with whole wheat flour and liked it.  Of course, when I added chocolate chips it was a winner!!

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

Cream together:
3/4 cup butter
1 cup sugar
2 eggs

Add:
**1 c mashed bananas (usually 2 bananas)
1 t vanilla

Mix well and add:
1/2 t baking soda
1 t salt
1/4 t nutmeg
3/4 t cinnamon
1 1/2 c whole wheat flour

Stir in:
1 3/4 cup oatmeal (I prefer quick oats but any work)
2 cup chocolate chips
Optional: 1/2 cup chopped nuts

Drop by teaspoonfuls on cookie sheet and bake at 400 degrees for about 10 minutes.

**Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.

Just Like Olive Garden Minestrone Soup

The soup at Olive Garden seems to be the gold standard for comparison.  This one comes  pretty close!

Just Like Olive Garden Minestrone Soup

1 pound ground beef (browned and drained)
2 stalks celery, chopped
1 medium onion, chopped
1/2 c chopped carrots (optional)
2 (16 oz) cans Italian Stewed Tomatoes
1 can red kidney beans
1 can northern beans
2 cans water
3 beef bouillon cubes
1 t oregano 
1/2- 1 t salt
pepper to taste 
1/2 c cooked macaroni shells


Combine all ingredients and cook for 15 minutes.
Serve with 2 T parmesan cheese sprinkled on top

NO BAKE COOKIES

Many of you probably have this classic recipe.  It is a favorite recipe from my childhood that is still requested by my own family every time we get together.  Someone once asked me  if these cookies kept well. I didn't know the answer as they always disappear within one day!

NO BAKE COOKIES

In heavy saucepan combine:
1 cube buttter
2 cups sugar
1/2 cup milk
1/3 c baking cocoa

Bring to a rolling boil and boil for 3 minutes. Remove from heat and add:
1 t vanilla
2 large scoops peanut butter (about 2/3 cup)
2 1/2 to 3 cups oatmeal

Working quickly drop by tablespoonfuls onto waxed paper and let cool.

Chicken Noodle Soup

The combination of flavors in this soup takes me back to what my mother used to make.  It is thickened with evaporated milk and flour--you stir in the  thickening then take it off the heat to finish; no chance of scorching.  Note: this makes a large batch!

CHICKEN NOODLE SOUP

3-4 chicken breasts, cooked and diced (save broth)
In large pot bring to boil:
4 quarts water (including reserved broth) **
2-3 T chicken bouillon (1 t per cup water)
2 t salt-(if needed later)
3 large carrots, sliced thin
3 stalks celery, sliced thin
1 onion, chopped
1/4-1/2 t pepper                                 
 2 t celery salt
1/2-3/4 t poultry seasoning                    
 1/2 t dried sage
2 T dried parsley

Cook until vegetables are tender. Add in chicken then add:
1/4 c butter
 About 3 cups dry noodles--your choice of egg noodles, shells...
Bring back to boil and cook for about 5 minutes.
Mix well together: 
1 can evaporated milk  
3/4 c flour
Stir in and remove from heat. Let sit for 20-30 min to thicken with lid on.

**I used canned chicken broth and chicken stock for part of the liquid

        

Cranberry Apple Stuffing

I came across this recipe Tamra had shared in the past.  Even though it is not the traditional season we think of stuffing-it would be a great side to any meal.

Cranberry Apple Stuffing
        (makes 8 cups)  
                                              by Tamra Sayler

1/2 c butter
2 c chopped celery

1/2 c chopped onion
2 tart apples (red or green) cored and chopped
1 1/4 c dried cranberries-craisins
4 c unseasoned dry bread cubes (***can use seasoned)
1 c chicken broth (use veg. broth for vegetarians)
1 t thyme
1 t parsley flakes
1 t rosemary
1 t  fresh grated orange peel (optional)

***if using preseasoned bread cubes: leave out thyme, parsley and rosemary.

1. Preheat oven to 325 degrees.  In a skillet, melt butter.  Add celery and onion, saute 5-7 min.  Remove from heat and stir in apple, craisins, and spices (if using unseasoned bread cubes).
2. Place bread cubes in large bowl. Stir in fruit mixture. Add broth; toss to combine. Place in 13 x 9 baking dish. Cover and bake 35-40 min.

Meat Ball/Meat Loaf Mix

                                                                                                     

Sue Anne Echols taught a class at a
 Stake Women's Conference a few years 
 ago. One of the recipes she
 shared is for this versatile
 meat ball/ meat loaf mix.                   

               

   

Meat Ball/ Meat Loaf Mix  
                
l large Costco size lean hamburger
l large onion, finely diced
l bell pepper, finely diced-optional
2 eggs
2 c bread crumbs, or crushed crackers
1 c oatmeal 
1/4 c ketchup
2 T chopped garlic
Salt- to taste
Pepper-to taste
Italian Seasoning-to taste


Mix all together and form into meatballs. Drop into simmering watered down #10 can  spaghetti sauce and cook in that sauce until done. 


Mexican Meatloaf
May substitute Mexican seasoning and salsa for Italian spices, mustard and ketchup

Zucchini and Carrot Fries

I am always trying to incorporate more vegetables into my diet and came across this recipe to roast carrots and zucchini or just about anything else.  They are  a wonderful side to any meal.  Click  here    for  the recipe with more details.
                 

Chicken Pot Pie Soup

This is a lightened up version of the traditional chicken pot pie.  Not only is it hearty and filling it is great when trying to cut some calories.   When divided into 9 servings it is 4 points on Weight Watchers.   I got this recipe from the site skinnytaste.com  
                                  submitted by Maureen Clegg

Chicken Pot Pie Soup
1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped
1 c sliced mushrooms
2  chicken boullion cubes
pepper
pinch of thyme
10 oz frozed classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small

Create a slurry by combining 1/2 c of the cold water with flour in a bowl and whisk until well blended. Set aside.
Pour 1 1/2 c of the water and the milk into a large pot and slowly bring to a boil.  Add celery, onion, mushrooms, chicken boullion, thyme, pepper, frozen vegetables and return to a boil.  Partially cover and simmer on low until vegetables are soft, about 20 minutes.  Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add.  Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Hint: This is yummy with rotisserie chicken from Costco. 

Banana Oat Breakfast Cookies(no sugar added, egg, flour, & dairy free)

I used raw sunflower seeds and slivered almonds for these

This is a healthy option for breakfast or a snack and is so versatile.

Click here for the original link-she has developed many options, including one with cocoa!








Banana Oat Breakfast Cookies (no sugar added, egg,flour &dairy free)

1 1/2 c oatmeal, quick or old fashioned
2 ripe bananas, mashed with fork until creamy*
1 c unsweetened applesauce
1/3 c raisins or dried cranberries
1/4 c chopped walnuts, or any kind you like**
1 t vanilla extract
1 t cinnamon

Mix vanilla and cinnamon into the applesauce.  Blend  with all other ingredients and let sit for 10 minutes.  Drop cookie dough, by spoonfuls onto a parchment paper lined cookie sheet and flatten into rounds. Bake approx. 30-35 minutes or until golden and done. Remove from cookie sheet and let rest for 5 minutes, then move to cooling rack.

*Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.
                                                                                 --Maureen Clegg

**If you don't eat nuts, just make recipe without them.  No need to replace them with anything else.

Mandarin Tossed Salad

This was served at a ward dinner a few years ago and it has become a family favorite.

MANDARIN TOSSED SALAD
                                                                        from Diane Mortensen

1 head romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 cup celery, chopped

2 whole green onions, chopped

1 can mandarin oranges, drained

Mix all together.

Put 3 Tbls sugar and 1/2 c sliced almonds in non-stick skillet. Cook over medium heat until sugar dissolves. Set aside.

Dressing:

1/2 tsp salt

dash pepper

1/4 c veg oil

1 T chopped parsley

2 T sugar

2 T vinegar

dash Tabasco

Toss salad with dressing and top with glazed almonds.
(I like this with extra glazed almonds and extra oranges, depending on how large the heads of lettuce are.)

Waffles or Pancakes without eggs-tender is possible!

Eggless Waffles or Pancakes        by: Ginger Christensen

1 Cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 Cup milk
2 tsp lemon juice or vinegar
2 Tablespoons butter or margarine, melted

Mix flour, soda, baking powder, and salt. Stir in milk, lemon juice or vinegar and melted butter and stir.  Cook in greased waffle iron, or you can make pancakes with it as well.  Makes 5 medium waffles (So I naturally double at least the recipe)

Texas Sheet Cake

You won't find a more tender and delectable cake than this classic.

TEXAS SHEET CAKE

                                                                                                         From Susan Connell 

CAKE

2 sticks butter or margarine

1 cup water

4 tbls unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

2 eggs, lightly beaten

1- 2 teaspoons cinnamon

* ½ cup buttermilk  (you can use dry)

1 teaspoon baking soda

1 teaspoon vanilla

CAKE

Grease a 15x10 inch jelly roll pan. Bring 2 sticks butter, water and 4

tablespoons cocoa to a boil in a large saucepan. While still hot, remove

from heat and add to combined 2 cups flour and 2 cups white sugar. Mix well.

Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Do not

mix too long. Pour batter into greased 15x10 inch jelly roll pan. Bake

at 400° degrees for 20 minutes, or until a toothpick inserted into center

of cake comes out clean.

ICING

½ cup butter

4 tbls unsweetened cocoa powder

¼ cup milk

3½ cups confectioners sugar

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans

ICING

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, and 1/4/ milk to a boil.

Remove from heat. While still hot, add confectioners' sugar, vanilla, and nuts. Beat well. Ice cake while icing is still hot

*Prepare the dry buttermilk according to package

  directions.

Chicken Curry Salad with Chutney Dressing

This chicken salad is delectable served on croissants or on lettuce leaves.  It makes a very pretty presentation.

3 C cubed cooked chicken breast
1 Granny Smith apple, unpeeled, cored and chopped
1 c seedless grapes, cut in half lengthwise
1 c chopped celery
1/4 c slivered almonds, toasted

Chutney Dressing:
3/4 c mayonnaise
3 T chutney, preferably Major Grey's
1 t curry powder
2 T fresh lime juice
1 t grated lime zest
1/4 t salt

Whisk all dressing ingredients together until smooth.
Combine chicken, apple, grapes, celery. Toss with enough dressing to coat and sprinkle with almonds.

Optional: can add 1/4 c diced red onion, 1/4 c raisins

Asian Salad-this light and spicy salad will have you asking for seconds!

Asian Salad                                                  by: Leslie Coppin

Dressing
1/8 c rice vinegar

1/8 c sesame oil

1 garlic clove, minced

1 TBS sugar
1 TBS fresh ground ginger, minced

1 TBS soy sauce

1 TBS oil

1/2 tsp coriander

Combine all ingredients and set aside.

1 small head of purple cabbage, shredded

3 carrots, shredded

3 green onions diced

1/2 bunch of cilantro, chopped

Combine all ingredients add the dressing then top with:

1 package of crushed raw ramen

1/2 c slivered almonds

1/4 c sesame seeds

mix and serve.

It's an adapted recipe from allrecipes.com "amazing Asian chicken salad"

Crock Pot Chicken Taco Soup: This is super easy, yummy and healthy- and smells so good to come home to!

This sounded so good I tried it the day after Julianna sent the recipe.  It is delicious as is or with a little sour cream, cheese and tortilla chips.

                                                              

Crock Pot Chicken Taco Soup
                                                   by Julianna Mortensen  

4 boneless skinless chicken breasts (frozen)

1 can kidney beans

1 can black beans

1 can pinto beans

2 can diced tomatoes

1 can full of water

1 pack taco seasoning

1 can corn

Drain and rinse the beans.

Put everything but the corn in the crock pot and cook for 4 hrs on high or 8 hrs on low.

Shred chicken and add corn - heat through.

Serve with tortilla chips, sour cream and cheese if you want!

Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate. 

Yogurt Chocolate Chip Cookies--this recipe uses no eggs but you won't miss them

from Ginger Christensen
Yogurt Chocolate Chip Cookie
                                            
1/2 Cup packed brown sugar
1/2 Cup white sugar
1/4 Cup butter
1/4 Cup shortening
1/2 Cup plain yogurt
2 tsp vanilla extract
1 3/4 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt 
2 Cups chocolate chips

Preheat oven to 375 degrees and Grease cookie sheet

In a medium bowl, cream together the brown sugar, white sugar, butter and shortening until light and fluffy.  Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheet.  

Bake for 8-10 minutes in the preheated oven, until the edges begin to brown.  Cool for a minute on the cookie sheet before removing to wire racks to cool completely. 

Rhubarb Raspberry Crunch-fabulous alone or with ice cream

We enjoyed this dessert at our visiting teaching conference last year.  


Rhubarb Raspberry Crunch
                                                               from Judy Frizzell

1 c sugar
3 T flour
3 c raspberries (fresh or frozen)
3 c diced rhubarb
1 1/2 c flour
1 c brown sugar
1 c butter (softened)
1 c rolled oats

Directions:
1. Preheat oven to 375 degrees.
2.  In a large bowl, mix white sugar, 3 T flour, raspberries and rhubarb. Place mixture in 9 x 13 pan.
3.  Mix 1 1/2 c flour, brown sugar, butter  and oats until crumbly.  You may want to use a pastry blender for this.  Crumble on top of rhubarb and raspberry mixture.
4. Bake 45 min in the preheated oven or until crisp and lightly browned.