Join The Grumpy Bunny, as we make gluten free cheesecake! Chocolate chip with Michigan cherries, a true Key Lime Cheesecake, and an Orange Cream Dream Cheesecake too! Did I mention we will make our own gluten free Graham Crackers for the crust too!
LIVE Thursday, May 27th @ 3pm Eastern
1 1/2 cups gluten free graham cracker crumbs
6 tbsp butter melted and cooled, plus additional butter for greasing the pan
1 lb. regular cream cheese
1/2 cup granulated white sugar
2 large eggs
1/4 cup regular sour cream
2 tsp lemon zest
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp table salt
1 1/2 tbsp gluten free 1-1 all-purpose flour
Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
Put the cream cheese and sugar in a food processor or hand mixer and process until smooth.
Add the eggs one at a time, processing each until smooth, scrape down the inside, and add the sour cream. Blend again until smooth.
Add the lemon zest, lemon juice, vanilla, and salt. Process again until smooth then again.
Scrape down the inside. Add the flour and mix for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides).
Do not cover the pan.
Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
Gluten Free Cinnamon Graham Crackers
2 cups all-purpose 1-1 gluten free flour
1 teaspoon xanthan gum (disregard if flour mix has xanthan gum in it)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/3 cup packed light brown sugar
6 tablespoons vegetable shortening, melted, and cooled or 5 Tablespoons of butter, room temperature that has been cut into small cubes
2 tablespoons honey
2 tablespoons molasses
1/2 teaspoon pure vanilla extract
1 egg at room temperature, beaten
3 tablespoons milk, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Preheat your oven to 325°F
Line cookie sheets with a lightly greased parchment paper
In a large bowl, place the flour, baking soda, baking powder, salt, cinnamon, granulated sugar. Whisk to combine well. Add the brown sugar and whisk again, working out any lumps.
In the center of the dry ingredients, add the shortening, honey, molasses, vanilla, egg and 2 tablespoons of the milk. Mix to combine after each addition.
Knead the dough together with your hands, adding milk 1 teaspoonful at a time as necessary, to help bring the dough together. Transfer the dough to a lightly floured piece of parchment paper that has been sprinkled lightly with flour to prevent sticking.
Roll out the dough until it is about 1/6-inch thick. Score dough into desired squares and place them about 1-inch apart from one another on the prepared baking sheets. Gather and reroll the scraps to cut out more crackers until you have used up the dough.
Combine the topping ingredients in a small bowl and sprinkle the rectangles evenly with the cinnamon-sugar mixture.
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes.
Remove from the oven and allow to cool completely on the baking sheets.
They will crisp up as they cool. Store in an airtight container
It's My Party
Join the Grumpy Bunny as he shares his plans for a garden party with celebrate spring with a few of his fully vaccinated friends! From a beautiful centerpiece that'll wow my pals, to chicken enchilada taquitos. You won't want to miss a thing! Did I mention Waldorf Salad? Yum!
LIVE Thursday, May 13th @ 4pm Eastern
1 pound of cooked, shredded chicken breast
4 oz of shredded Colby/jack cheese
1 2oz can of chopped jalapenos or green chilis
Chili powder to taste
Salt and Pepper to Taste
1 Package of soft corn tortillas
2 tablespoons of cream cheese or sour cream
Mix the ingredients well to create a nice creamy mixture that is moist but not dripping or super wet
In a medium pan with about 2 teaspoons of high temp oil, quickly sear the tortillas to warm them, and just started to crisp. Remove from heat and place onto a paper towel to drain and cool.
Carefully add a spoonful of the chicken mixture onto the lower 1/3rd of the tortilla, making sure that there is about 1/8th of an inch on each end.
Spread mixture evenly, then carefully roll the tortilla into a tight cylinder, being careful not to rip the tortilla.
In a medium or large pan with enough oil to cover the bottom of the pan, place the taquito with the roll facing down, so the taquito tortilla has a chance to seal itself.
After a few minutes, turn taquito so each side gets to a crispy brown color
Carefully remove taquito from the pan and set onto a cookie sheet lined with newspaper or paper towel to drain.
4 Medium sized apples, cored, chopped. Use a variety of apples to add flavor
(Granny Smith, Red Delicious, Honeycrisp)
1 ½ cups of seedless grapes, sliced in half
1 ½ cups of celery, thinly sliced
1 ½ cups slightly toasted walnuts, I like the ones lightly salted too
8 Tablespoons of mayonnaise or yogurt
¼- ½ Teaspoon of salt
Pinch of black pepper
Whipped cream or whipped topping to taste
Large leafy lettuce (for cups)
4 Tablespoons Lemon juice
Take chopped apples and place into bath of lemon juice and water. Enough to cover the apples. This will help keep the apples from turning brown, and give the salad a nice tart flavor
Mix all ingredients well. Taste. Add whip cream or topping until Salad has the taste, you would like
Wash and use the largest of the leafy lettuce to make individual cups for the salad
Keep salad in fridge until ready to serve.
Once ready to serve, place a scoop of the salad onto the lettuce cups to make great individual portions
Garnish with slice of lemon and splash of lemon juice.
Gluten Free mixed berry Cobbler Cups
Individual cupcake sized baking cups
6 cups mixed berries, can be fresh or frozen
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1 cup of gluten free flour
2 tablespoons of granulated sugar
2 Tablespoons of brown sugar
3 tablespoons of butter or shortening
1 large egg
4 tablespoons of milk
Preheat the oven to 375 degrees
Line cupcake tins with a thick cupcake cup or double up the baking cups
In a medium mixing bowl mix the sugar and the cornstarch, add the berries and toss until evenly distributed.
Spoon berries into cupcake cups placed inside cupcake baking tray or tin
In a medium mixing bowl, stir together the flour, remaining sugar and baking powder
Add the shortening or room temp butter until the dough is crumbly
Mix the egg and milk, then add the flour mixture and stir until just combined
Drop topping onto berry filled baking cups by teaspoons making little mounds
Bake for 20-25 minutes or until cobbler is brown and cooked through
Remove from the oven and let cool for at least 10 minutes before serving
"Jerky for you and me!"
Derek learns how to use a dehydrator and makes tasty jerky, dried fruits, & veggies and shares interesting ways to use them.
LIVE Thursday, April 29th @ 1pm Eastern
"The Great Pierogi Show"
It’s Episode 5 and a whole show dedicated to the wonders of pierogi! We will make the gluten free dough, roll them out, fill them with wonder and joy, cook them properly(I hope), and hope they don’t explode in the process!
Traditional pierogi with an even more traditional recipe from my great aunt and mother(two different people, don’t worry) and adapted to be gluten free. Potato and Farmers cheese, Sauerkraut, and blueberry. Served with all the fixings. You won’t want to miss this!
Grab the Recipes to prepare along with Derek!
LIVE Thursday, April 8th @ 3pm Eastern
Great Grandma’s Perfect Pierogi Dough Recipe
2 ½ -3 ½ cups of gluten free 1-1 baking flour
1 cup sour cream
¾ stick of margarine
¼ teaspoon Xanthan Gum
Salt to taste
Mix ingredients together, using only 2 /1/2 cups of flour to start until soft dough ball forms in bowl
Once dough has pulled together enough and the dough ball has captured all the rouge bits in the bowl, if dough is still too wet to form, add ¼ cup of flour at a time, until the dough “catches” and the ball forms
Transfer the dough ball onto a lightly floured surface. Begin to knead the dough. If the dough is wet and sticky, using the ¼ cup at a time method, add flour a little bit at a time, kneading each small addition of the four into the dough.
Once the dough ball has enough flour, knead the dough until the ball becomes stretchy. The ball should be able to knead without breaking or cracking. Continue to knead the dough to get as much elasticity into the dough and its firm.
Allow the dough to rest for at least 20 minutes on the counter, or several hours, covered with a plate and towel, in the fridge.
Once dough has rested, take the ball and set it on a lightly floured surface. Knead the dough for a few minutes to get it pliable and ready to work.
Roll the dough out to 1/16th of an inch, using a water glass, cut circles into the dough.
Take excess dough, ball up, knead smooth, then repeat prior step until all dough is used.
Fill circles with filling, being careful not to add too much of the filling so the pierogi can seal correctly.
Fold circle into half circle, crimping edges with fingers, finishing with the end tips of the tines on a fork.
In a large pot full of lightly salted boiling water, carefully add the pierogi into the pot. Once the pierogi have floated to the surface, let them sit for 30-45 seconds, or until the pierogi begins to turn almost translucent.
Transfer boiled pierogi to a cookie sheet lined with wax paper and allow the pierogi to cool, flipping the pierogi after about 10 minutes to ensure an even drying.
Fry pierogi on Medium heat with butter until pierogi have a golden color on both sides. Roughly 2-3 minutes if fresh, double if from frozen. Don’t be skimpy on the butter.
After pierogi have cooled and dried out a touch, they can be set inside a freezer, single layer style until fully frozen. Once fully frozen they can be put into a sealed bag and frozen
Potato and Farmers Cheese Pirogi Filling
½-1-pound baked potatoes, skins removed, then mashed
½ medium sized yellow onion, finely diced
2 Tablespoons of butter
Splash of milk or cream
Salt and Pepper to taste
Enough Farmers Cheese to make a 1/3rd cheese to 2/3rd mashed potato ratio
After Potato has been mashed, add the finely diced onion, butter and splash of milk (or cream). Mix well.
Allow the mashed potato mixture to cool, either on a counter or chill in the fridge.
Once the mixture has cooled sufficiently, add the farmers cheese. Mix well.
Add the salt and pepper to taste.
Set mixture aside or back into the fridge until assembly time.
Cooked Cabbage pirogi filling
¼ head of green cabbage, shredded
1 tablespoon of butter
Salt and pepper to taste
In a medium sized saucepan or enameled pot, add the shredded cabbage and 2 tablespoons of water.
Allow the cabbage to cook on a low-medium low heat, stirring occasionally, until cabbage begins to turn brown.
As the cabbage begins to brown, add the pepper and the salt, and the butter, stirring until incorporated. Allow the cabbage to continue to cook.
Once the cabbage begins to sweeten and turn even more brown, nearing an almost burnt (but not quite) reduce the heat and cover. Allow to cool before assembly
Blueberry pirogi filling
As many Blueberries as you want for your pirogi
Each pirogi should only use between 3-5 blueberries
In a saucepan over low heat, allow the blueberries to warm and begin to soften. Let them cook down minimally to keep from becoming too juicy and watery
Allow the mixture to cool completely before assembly
"Gnocchi, Gnocchi, Who's There?"
Gluten Free Gnocchi and Color Matching Your Floral Displays
LIVE Wednesday, March 24th @ 3pm Eastern
"Be one with the Meatball"
Mighty Magnificent Meatballs and BONUS cookie recipe!
Grab the Recipes to prepare along with Derek!
LIVE Wednesday, March 10th @ 3pm Eastern
The Bunny’s Mighty Magnificent Meatball
Makes 2 pounds
Preheat oven to 375°
1 pound ground beef sirloin, ½ pound ground beef chuck, ½ pound ground pork
1 medium sized yellow onion, diced fine
2 cloves of finely chopped garlic, lightly roasted(optional)
2 tsp dried rosemary
1 tsp dried thyme
¼-1/2 tsp chili powder
Pinch or two of cumin
pinch of crushed mustard seed
2 Tablespoons gluten free all-purpose flour or ¼ cup of breadcrumbs for a drier, heartier meatball
Splash or two of a nice balsamic vinegar
In a large mixing bowl, add all ingredients together, mix very well. If in doubt, keep mixing.
Roll into balls deemed worthy to eat. I prefer 1–2-inch round, or the size of a ping-pong ball.
Quickly sear meatballs in a non-stick skillet, or oiled pan (you do not want them to stick). This is optional
Place onto a rimmed cookie sheet or sheet pan about 1 inch apart and bake for 15 minutes, then flip meatballs
and cook for an additional 10-15 minutes or until thy balls have reached temp. of 165°.
2 cups gluten free Beef Stock
2 Tablespoons Worcestershire
½ tsp garlic powder, ½ teaspoon onion powder
Mixed in a separate bowl on its own (¼ cup water + 3 Tablespoons corn starch) Basic Thickener
Salt and Pepper to taste
In a medium saucepan over medium-high heat, bring beef stock to a low boil
Add the Worcestershire, garlic & onion powder
Bring to a full boil
While stirring the boiling beef stock, Add the corn starch and water slowly
Allow to boil for about 15 seconds before reducing the heat to a low/low-medium, stirring until the gravy begins to thicken. About 5 minutes
Gluten Free Garbage Cookies
1 cup gluten free baking flour
1 1/2 cups gluten free oats, quick cooking or old fashioned are fine
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
2 large egg
1 teaspoon vanilla extract
1 cup packed light brown sugar
½ cup semi-sweet chocolate chips
½ cup chocolate candies
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper
In a medium-size bowl add the flour, oats, baking soda, and salt. whisk to combine.
In a large bowl in this order, add the butter, peanut butter, egg, egg yolk, vanilla, and brown sugar. mix well.
Add the dry ingredients into the large bowl. mix until just combined. Add the chocolate chips and candies. mix until the pieces are evenly distributed throughout the dough. dough will be thick but not stiff.
Using a spoon, scoop the dough up and form into ball, working the dough as little as possible. Place 1-2 inches apart (based on size of cookies)
Place the baking sheet in the preheated oven and bake for 7-12 minutes, or until the cookies are lightly brown around the edges, set in the center and the top of each cookie has taken on a crackled appearance.
Allow the cookies to sit on the baking sheet for 10 minutes or until set.
After cooled, place into airtight container. Good for a few days. Cookies can be placed into an airtight container and put into freezer.
Dough can be made and frozen immediately
Get Your Quick Pickle On!
Quick pickling method allows you to use any airtight container.
I prefer to use ½ pint or 1 pint glass mason jars.
The Brine (makes 2 cups) You can use this brining mixture for almost all your quick pickling needs. To make a sweeter pickling, switch the sugar and salt amounts.
1 cup water
1 1/4 cup white/cider vinegar
2 Tablespoons sea salt
1 tablespoon sugar(optional)
In a medium sized saucepan, combine water, vinegar, salt and sugar(optional). Bring contents to a boil, stirring frequently to ensure salt and sugar(optional) has completely dissolved.
Garlic and Dill quick refrigerator pickles (1 pint container)
1 firm medium sized cucumber
1 ½ fresh garlic clove, peeled
½ tsp whole black or white (or both) peppercorns
1 teaspoon dill seed or 1 teaspoon dried dill (you can also use 1 tablespoon of fresh dill)
Quick pickled Rosemary Radishes (1 pint container)
small bag of fresh radishes or 1 regular bunch of radishes, washed with stems and tails removed then halved.
½ to ¾ teaspoon of dried rosemary
¼ teaspoon whole peppercorn
2 pinches of celery seed
1 pinch of crushed red pepper
Quick pickled Red Pepper and Carrot (1 pint container)
1 small red pepper, sliced lengthwise
3 medium carrots, quartered and cut lengthwise
¼ teaspoon celery seed
10-12 whole dried coriander seeds
¼ yellow mustard seeds
¼ teaspoon whole peppercorns
pinch of thyme
Quick Pickle Green Beans (1/2-pint jar)
Fresh, firm green beans washed with stems and tails cut. Trimmed to fit into container. Bean size will vary amount
½ tsp yellow mustard seed
½ clove fresh garlic, peeled
½ -1 teaspoon crushed red pepper
½ teaspoon whole peppercorns(optional)
Quick Pickled Asparagus (1-to-2-pint jars, split spice amounts accordingly)
½ pound asparagus spears, the thicker the better, trimmed and cut to fit into a glass airtight container
½ tablespoon minced garlic
1 teaspoon crushed red pepper flakes (for spicier version) 1 teaspoon fennel or celery seed (herbier version)
1 teaspoon dried rosemary(optional)
½ teaspoon mustard seed
½ teaspoon black peppercorns (Optional)
Add spices to container, tightly pack vegetables into container or jar. Make sure you do not squash the vegetables together but do your best to leave as few air pockets as possible. It makes things easier later.
Carefully and safely fill the container or jar with the hot (as close to boiling as possible) with the brining liquid, ¾ of the way to the top. Tap sides of container or jar to allow air pockets to fill with the hot liquid and air bubbles to escape to the surface.
Fill rest of the container with the hot liquid, ensuring all vegetables are completely covered. Carefully tap sides of container to release last pockets of air and seal container. If you are using a jar with a sealed lid, give the jar a shake to mix spices all around.
If using a Mason type jar, allow container to sit, sealed for 30 minutes to one hour on the counter or until seal pops, then place into the fridge for no less than 6 hours. 24 hours is best. If using an airtight container like a reusable container, allow container to sit on the counter for 10 to 20 minutes to allow mixture to cool. Keep in mind, some of these vegetables/fruit should be pickled in glass canning type containers and not the plastic reusable type. Keep refrigerated, they will be good for about 7 days to 2 weeks depending on veggies.
Quick Pickled Watermelon (makes roughly 1 pint)
1 ½ cups apple cider vinegar
1/3rd cup fine Granulated sugar
2 tablespoons fresh lemon juice
½ teaspoon fresh rosemary or thyme
8 ounces watermelon flesh, cut into 1-inch cubes or balled
Add vinegar, sugar, lemon juice and thyme to a small saucepan and bring to a boil.
Place the cut or balled watermelon into mason jars set over an ice bath. When the liquid comes to a boil, pour over the watermelon. Seal with a lid and shake to combine until the mixture has coated all the fruit.
Allow the jars to sit for 1 hour, or until seal pops, then
Keep refrigerated until ready to use. Keeps for roughly a week
Quick Pickled Watermelon Rind (makes 1 pint)
½ pound watermelon rind (from a 3-pound piece of watermelon)
2 tablespoons plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
½-3/4th cups sugar
¼ teaspoon clove, ¼ teaspoon mustard seed, ¼ teaspoon dried rosemary(optional)
4 cups of water(total)
Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
In a medium saucepan, combine 3 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain
Place rinds into jar and/or container tightly, but not squashing them.
In saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water.
Bring to a boil, stirring to dissolve sugar and salt.
Carefully, pour hot liquid into jar or containers with rind. Seal jars and or container. If using a Mason type canning jar, carefully turn sealed jar around to mix up spices. Let cool to room temperature, then store in fridge for up to 2 weeks.
Elbow’s Sometime Favorite Dog Biscuits
Makes about 14 cookies, depending on size and shape
1 large egg
1/3 cup natural peanut butter, no sugar added, must be dog safe
1 tablespoon plus one teaspoon honey
1/2 cup rolled gluten free oats
1 1/2 cups 1 for 1 gluten free baking flour
1-2 Tablespoons of water or chicken stock
Preheat the oven to 350, and make sure racks are placed on the top 1/3rd and bottom 1/3rd of your oven.
-In a medium bowl, mash the banana until smooth.
-Add 1-2 Tablespoons of water or chicken stock (I always start with 1 and then, if dough still seems too dry, I will ad the other 1 Tablespoon)
-Add the egg and peanut butter and stir until well combined.
-Stir in the 1 tablespoon honey, add the oats
-Add the flour and mix until well combined (the dough should be thick).
Wrap the dough tightly in plastic wrap and chill in the refrigerator for about 1 hour.
Remove dough from the refrigerator, line baking sheets with parchment paper.
On a lightly floured surface with a lightly floured rolling pin, roll out the dough to 1/4-inch thickness. Using a cookie cutter your choice (I like smaller ones so I can give Elbow more cookies), cut out as many biscuits as possible and transfer to the prepared baking sheets, leaving about ¼- ½ inch between treats. Grab your scraps, re-roll the dough and cut out more treats. Repeat until you run out of dough.
In a small bowl, whisk the remaining 1 teaspoon of honey with 1 tablespoon of water until the honey is dissolved. lightly brush the tops of the treats with the honey mixture.
Bake the treats, alternating them between the upper and lower racks about halfway through baking, bake until they are golden brown, about 15-20 minutes depending on size and thickness of cookies.
Transfer to a wire rack and let cool completely.
The Grumpy Bunny’s favorite
Cheesy Chicken Enchilada Casserole
Serves 4 bakes in an 8 or 9 inch square casserole dish
2 lbs of Cooked Shredded chicken breast/ 1 full Rotisserie Chicken shredded
8oz Shredded Colby/Jack blend cheese
4oz Sour Cream (you’ll only use half at most)
2oz cream cheese
1 cup of milk
1 pkg of small 6 inch corn tortillas (between 12-16)
1 can of condensed cream of chicken soup
1 2oz can of black olives
1 2oz can of mild green chilis or 1 2oz can of diced jalepeno’s for a spicy tastebud
1 tsp of chili powder(also to taste)
Salt and pepper to taste
Preheat oven to 375
lightly grease casserole dish
In a large mixing bowl, combine
black olives and chilis (do not drain the can)
1/4 portion(2oz) of shredded cheese
2 Tablespoons(1oz) sour cream
4 Tablespoons (2oz) cream cheese
1-2 teaspoons of chili powder
salt and pepper to taste
Mix evenly, adding liquid if necessary for a wet but not dripping consistency
season to taste
In a small bowl combine
condensed cream of chicken soup
1/2 of soup can milk
salt and pepper to tase
Dip individual corn tortillas quickly into the soup mixture.
Lay dipped tortillas in dish single layer, bringing the tortillas roughly 1/4 of the way up the sides of dish.
Spread 1/2 of the shredded chicken mixture over tortillas then 1/4 portion(2oz) of shredded cheese.
Repeat tortilla layer spread rest of shredded chicken mix, and 1/4 portion(2oz) of cheese
Top with an even layer of tortillas dipped in soup mixture, then pour remaining soup mixture over casserole
Add the last 1/4 portion(2oz) of cheese and cover with foil
Bake for 20-25 minutes or until cheese has melted and casserole begins to bubble.
Bake an additional 10-15 minutes or until edges are crispy, casserole is hot and bubbling, the edges of the top tortillas begin to crisp and cheese on top creates a light crispy crust.
The Grumpy Bunny’s Go Go Granola
3 cups of Rolled Oats
1 cup slivered almonds
1 cup cashews
3/4 cup coconut
3/4 teaspoon of salt
1/4 cup plus 2 tablespoons Dark or light Brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
Preheat the oven to 250
In a big mixing bowl combine all the dry ingredients
In a separate bowl combine all the wet ingredients
combine bowls into big bowl and mix together
pour contents onto 2 sheet pans
bake for 1 hour and 15 minutes
store in airtight container or individual sized jars for easy eating