Calender

March 2019
M T W T F S S
« Feb    
 123
45678910
11121314151617
18192021222324
25262728293031

Instagram Feed

[instagram-feed id="3532778"]

Facebook Fans

Tag: dessert

Gur Cake

Gur Cake

Gur Cake Here’s another recipe I haven’t tried yet. But, I’m planning on it. It sounds really good. Gur Cake   Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Marsha Powell Recipe type: Dessert Cuisine: Irish Serves: 8 […]

The Great Pizookie

The Great Pizookie

The Great Pizookie It’s a cookie cooked up like a thick pizza. You just have to serve it warm with ice cream. Yummy! The Great Pizookie   Print Prep time 20 mins Cook time 35 mins Total time 55 mins   Author: Marsha Powell Recipe […]

Neiman Marcus Cake

Neiman Marcus Cake

Neiman Marcus Cake

Have you ever been in a Neiman Marcus store?  They have some gorgeous stuff. Their yearly Christmas catalog is unbelievable.   This cake is just as fantastic as their store.  

Neiman Marcus Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: American
Serves: 12
Ingredients
  • 1 box cake mix, any flavor
  • 1 stick butter
  • 2 eggs
  • 1 cup chopped nuts
  • ICING
  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) box powdered sugar
  • 1 egg
Instructions
  1. Blend cake mix, butter and eggs. Mix in nuts.
  2. Then spread batter into a greased and floured 13 x 9 pan.
  3. Mix all ingredients for icing together. Then pour icing on top of the cake batter.
  4. Bake at 350°F for 45 minutes.

 
Lemon Lava Cakes

Lemon Lava Cakes

Lemon Lava Cakes I love lava cakes. These are a wonderful change from the chocolate ones. Lemon Lava Cakes   Print Prep time 10 mins Cook time 15 mins Total time 25 mins   Author: Marsha Powell Recipe type: Dessert Cuisine: American Serves: 8 Ingredients […]

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake In Texas, Dr Pepper is practically a staple in everyone’s refrigerator. This cake just had to be made. Outrageous Cherry Dr Pepper Cake   Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: Marsha […]

Triple Berry Cheesecake Salad

Triple Berry Cheesecake Salad

Triple Berry Cheesecake Salad

This is so good. I know that these are considered “summer fruits”, but these days we can find them in the stores all year. I substituted raspberries for the blackberries – personal preference. Any combination of berries is great,

Triple Berry Cheesecake Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 1 package cream cheese, softened (8 ounces)
  • ¼ cup sugar
  • 1 container whipped topping, (8 ounces)
  • 3 cups strawberries, cut into chunks
  • 2 cups blueberries
  • 1 cup blackberries
Instructions
  1. In a large bowl mix the cream cheese and sugar with an electric mixer until fluffy. (Can be mixed by hand)
  2. Fold in whipped topping.
  3. Stir in fruit.

 
Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake This is wonderful.  I know you all will love it – especially all you chocoholics, Better Than Anything Bundt Cake   Print Prep time 30 mins Cook time 35 mins Total time 1 hour 5 mins   Author: Marsha Powell […]

Ina’s Outrageous Brownies

Ina’s Outrageous Brownies

Ina’s Outrageous Brownies Brownies are one of the favorites in our house. So, I’m always looking for something different. These are great. Another wonderful recipe from Ina Garten – The Barefoot Contessa Ina’s Outrageous Brownies   Print Prep time 30 mins Cook time 35 mins […]

Sand Castle Brownies

Sand Castle Brownies

Sand Castle Brownies

You all are going to love these! They come out so nice and chewy.

Sand Castle Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Cuisine: American
Serves: 24
Ingredients
  • ⅓ cup chopped nuts
  • ½ cup semisweet chocolate chips
  • ⅓ cup flaked coconut
  • ⅔ cup packed brown sugar
  • ¾ cup sugar
  • ⅓ cup cocoa
  • 1½ cup flour
  • 2 eggs
  • ½ cup vegetable oil
  • 1 tsp. vanilla
Instructions
  1. Combine all ingredients; mix well.
  2. Spread into a greased 8-inch square baking pan.
  3. Bake at 350 degrees F. for 30 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool completely on a wire rack before cutting.

 
Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake I’ve made this many times and it always comes out great. I’m sure you’ll love it. Cream Cheese Pound Cake   Print Prep time 20 mins Cook time 1 hour 45 mins Total time 2 hours 5 mins   Author: Marsha […]

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake I made this a while back and found the recipe this morning. It’s so good!  I think I’ll have to make it this weekend. Hot Fudge Sundae Cake   Print Prep time 15 mins Cook time 40 mins Total time 55 […]

Depression Era Chocolate Cake

Depression Era Chocolate Cake

Depression Era Chocolate Cake

I love this recipe when you need a dessert, but haven’t been shopping.  You don’t need any eggs, milk or butter. The cake comes out really good.

Depression Era Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes
Cuisine: American
Serves: 12
Ingredients
  • 3 cups flour
  • 2 cups white sugar
  • 1 tsp sea salt
  • 6 Tbs cocoa powder
  • 2 tsp baking soda
  • ½ tsp ground ginger
  • ¾ cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 Tbs coffee (freshly brewed or leftover)
  • 2 cups room temperature water
  • 2 Tbs apple cider vinegar
  • Icing:
  • 3½ cups powdered sugar
  • 1¼ cup cocoa powder
  • ¼ cup butter, melted
  • 1 tsp pure vanilla extract
  • ½ cup water
Instructions
  1. Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
  2. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
  3. Add vegetable oil, vanilla, and lukewarm water. Stir well to combine.
  4. Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
  5. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)
  6. Icing:
  7. Combine powdered sugar and cocoa powder in a large mixing bowl.
  8. Add vanilla extract and butter.
  9. Gradually add water, beating well to combine until icing reaches the right consistency for spreading.

 
Boston Cream Pie

Boston Cream Pie

Boston Cream Pie I can’t post a lot of New England recipes and leave this out. This is so very good. If you’ve never tried one, then you really should. Boston Cream Pie   Print Prep time 20 mins Cook time 1 hour Total time […]

Grapenut Pudding

Grapenut Pudding

Grapenut Pudding As most of you know, I’m originally from New England – just north of Boston. So, I thought I’d add lots more recipes from home. Mom used to make this quite often. It’s so good.  All my New England recipes are coming out […]

Buche de Noel

Buche de Noel

Buche de Noel

These are a bit of work, but the end result is so pretty.  Your guests will love it.

Buche de Noel
 
Prep time
Cook time
Total time
 
Recipes published by Leslie. https://stressbaking.com/yule-log-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=518747066_18534842_325337
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • Chocolate cake:
  • 4 eggs, separated and room temperature
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup cake flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon espresso powder
  • ¼ teaspoon salt
  • Chocolate ganache frosting:
  • 8 ounces bittersweet or dark chocolate, chopped
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • ¾ cup heavy cream
  • Whipped cream filling:
  • 1 cup heavy cream
  • ¼ cup powdered sugar (more or less, to taste)
  • 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
  1. Chocolate cake:
  2. Preheat oven to 350°F and line a 10×15 baking sheet with parchment paper. Set aside.
  3. In the large bowl of a stand mixer, whip egg whites until soft peaks form. Set aside.
  4. In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow color. Add vanilla and whisk to combine. Set aside.
  5. In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
  6. Add the dry mixture to the bowl of egg yolk mixture and stir to combine – it will be very thick!
  7. Add half of the egg whites to the mixture and stir vigorously to combine completely.
  8. Gently fold in the other half of the egg whites. Take your time and, again, be gentle – you don’t want to eliminate all the air you whipped into them.
  9. Pour batter onto the prepared pan, gently using a spatula to evenly distribute the batter.
  10. Bake for 10-12 minutes, or until the cake is spongey and bounces back when touched.
  11. While it’s baking, lay out a flour sack or kitchen towel on the counter and sprinkle it with a layer of powdered sugar.
  12. Tip: I like to use my flour sifter so that it’s a relatively even layer and I don’t miss any spots!
  13. Let the cake cool for a minute on the baking sheet, then carefully turn it out onto the towel and remove the parchment paper from the bottom.
  14. Starting from one of the short ends, roll the cake up (rolling the towel with it as you go). Lay the wrapped cake seam side down and let cool completely.
  15. Chocolate ganache frosting:
  16. While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.
  17. In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture. Let sit for 5 minutes, then stir until completely combined and smooth. Set aside to cool (or place in the fridge until you’re ready to use it – you’ll just need to give it a stir once you take it out before you can frost the cake).
  18. Whipped cream filling:
  19. In the large bowl of a stand mixer, whip heavy cream until soft peaks form.
  20. Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.
  21. Assemble the cake roll:
  22. Once the cake is completely cooled, carefully unroll it. Using a spatula, add an even layer of the whipped cream filling to the top of the cake, leaving about ½″ of space on the edges.
  23. Gently re-roll the cake and then move it, seam side down, to a serving platter.
  24. Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides.
  25. Time to make it look like a log! Here are a few suggestions:
  26. – Use a fork to drag lines down the ends and across the top, lengthwise.
  27. – Use a toothpick or skewer to draw lines lengthwise across the top, and in spirals on the ends.
  28. – Use a small spatula to give it some wavy texture.
  29. Let set, then garnish! My personal favorite is to top it with fresh cranberries and rosemary sprigs, then a coating of powdered sugar. Slice, serve and enjoy!

 
Upside-Down Apple Gingerbread

Upside-Down Apple Gingerbread

Upside-Down Apple Gingerbread This time of year I like to have lots of gingerbread. But then, I like it anytime of year. This recipe is wonderful when it’s warm with a dollop of whipped cream. Upside-Down Apple Gingerbread   Print Prep time 20 mins Cook […]

Instant Pot Cheesecake Creme Brulee Bites

Instant Pot Cheesecake Creme Brulee Bites

Instant Pot Cheesecake Creme Brulee Bites I haven’t tried these yet, but I’m thinking that maybe this week would be a good time. Instant Pot Cheesecake Creme Brulee Bites   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   Published […]

Instant Pot Christmas Pudding

Instant Pot Christmas Pudding

Instant Pot Christmas Pudding

I love Christmas Pudding but it takes so long to steam it. I came across this recipe using the Instant Pot. You know I’ll be making some for our Christmas dinner.

Instant Pot Christmas Pudding
 
Prep time
Cook time
Total time
 
Recipe published by Wardee Harmon. https://traditionalcookingschool.com/food-preparation/nourishing-christmas-pudding-instant-pot/
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 orange peeled and chopped
  • 1 cup water
  • 1¼ cups pitted dates
  • 1¼ cups pitted whole prunes
  • ⅓ cup coconut oil
  • ⅔ cup dried cranberries
  • ⅔ cup dried apricots chopped
  • 1½ cups currants
  • ⅔ cup pitted prunes chopped
  • ½ cup potato peeled and grated
  • ½ cup carrot peeled and grated
  • 2 tablespoons raw honey
  • 4 organic or pastured eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut flour
  • 1 cup flour
  • whipped cream or coconut cream for serving
Instructions
  1. Combine orange, water, dates, and whole prunes in insert pot of pressure cooker.
  2. If using an electric pressure cooker, set to Saute function.
  3. If using a stovetop cooker, put on burner over medium heat.
  4. Simmer for 10 to 12 minutes, or until dates and prunes are plump and very soft.
  5. For an electric cooker, turn off.
  6. For a stovetop cooker, remove from heat.
  7. Then stir in coconut oil.
  8. Let cool.
  9. Grease a 6-cup heatproof bowl that fits inside cooker.
  10. Then, when date mixture has cooled, puree in a food processor or blender.
  11. Transfer to a large mixing bowl.
  12. Stir in other dried fruit (including chopped prunes), grated potato, grated carrot, honey, eggs, vanilla extract, and spices.
  13. Once combined, stir in flour(s).
  14. Then pour mixture into greased bowl.
  15. Clean insert pot of pressure cooker.
  16. Then add trivet and 2 cups water to bottom of insert pot.
  17. Using a foil sling (see how to make a foil sling here!), carefully lower bowl of pudding ingredients into pressure cooker.
  18. Cover with lid, leaving the sealing valve open so it can vent.
  19. Then, if using an electric pressure cooker, set to Saute function.
  20. If using a stovetop cooker, put on burner over medium heat.
  21. Once cooker starts to steam, if using an electric cooker, set to "Less Heat" Saute function. (If using Instant Pot, the "Adjust" button allows you to change Saute setting.)
  22. If using a stovetop cooker, turn burner down to medium-low.
  23. Then steam the pudding for 15 minutes.
  24. After steaming, seal the release valve of cooker.
  25. If using an electric cooker, turn off from Saute cycle, then set to high pressure for 35 minutes.
  26. Then, if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 35 minutes.
  27. Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
  28. If using a stovetop cooker, remove from heat and let natural release for 30 minutes or up to 1 hour.
  29. When ready to serve, remove lid.
  30. Then carefully lift pudding out from the cooker, using the foil sling.
  31. Finally, serve warm with whipped cream or coconut cream.

 
Jack Daniel’s Caramel Apple Pie

Jack Daniel’s Caramel Apple Pie

Jack Daniel’s Caramel Apple Pie Here’s another recipe from the recipe box. I drizzled mine with chocolate syrup and then put on the whipped cream. Jack Daniel’s Caramel Apple Pie   Print Prep time 60 mins Cook time 60 mins Total time 2 hours   […]

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake I love finding these old recipes. And most especially when it’s in my old recipe box.  Mary Todd Lincoln’s Cinnamon Cake   Print Prep time 1 hour Cook time 40 mins Total time 1 hour 40 mins   Author: Marsha […]

Christmas Rainbow

Christmas Rainbow

Christmas Rainbow

I made this years ago when the kids were at home. You can always make it for different holidays using different colors of Jell-O.  

Christmas Rainbow
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 1 - 18 oz white or french vanilla cake mix
  • + eggs, oil and water called for on cake mix
  • 1 - 3 oz box strawberry, raspberry or cherry Jell-O (I used strawberry)
  • 1 - 3 oz box lime jell-O, dry
  • 2 - cups boiling water
  • 1 - 16 oz container Cool Whip, Dream Whip or
  • Vanilla Cool Whip frosting*
  • holiday sprinkles
Instructions
  1. Prepare and bake cake according to package directions for a 2 layer round cake. Place cakes, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at ½-inch intervals.
  2. In a separate bowl add 1 cup boiling water to each flavor dry gelatin mix; stir 2 minutes until completely dissolved. Slowly pour ¾ of the red gelatin mixture over 1 cake round and ¾ of the lime gelatin over second cake layer. Discard the remaining jell-O
  3. Refrigerate cakes 3 -4 hours. Remove cakes from refrigerator and dip bottoms of cake pans in warm water for 10 seconds to release the cakes from the pans.
  4. Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.
  5. Note: I've never seen the Cool Whip Frosting. It's supposed to be in the freezer section. I used just plain Cool Whip.

 
Traditional Irish Plum Pudding

Traditional Irish Plum Pudding

Traditional Irish Plum Pudding It’s too late to make this for your Christmas dinner, but you can always save it for next year.  It should be started about 4 months ahead of time.  Traditional Irish Plum Pudding   Print Prep time 30 mins Cook time […]

Date-Filled Rugelach

Date-Filled Rugelach

Date-Filled Rugelach These are so good. The recipe might look like alot of work, but it’s really not.  These are perfect for your Hanukkah celebration. Date-Filled Rugelach   Print Prep time 40 mins Cook time 25 mins Total time 1 hour 5 mins   Author: […]

Sporcamuss

Sporcamuss

Sporcamuss

I love Italian cuisine.  I grew up in a town with a large Italian community so I got used to good Italian cooking. This recipe comes from Rosemary at  anitalianinmykitchen.com   She has some wonderful recipes that you’ll want to try.

Sporcamuss
 
Prep time
Cook time
Total time
 
Recipe published by Rosemary at https://anitalianinmykitchen.com
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • 1 roll pre-made puff pastry
  • PASTRY CREAM
  • ¾ cup milk (172½ grams)
  • ¾ cup cream (whipping or whole cream) (172½ grams)
  • 4 egg yolks
  • ½ cup sugar (112½ grams)
  • ½ teaspoon vanilla
  • 2½ tablespoons flour (19.5 grams)
Instructions
  1. PASTRY CREAM
  2. In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
  3. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixturand refrigerate at least 3 hours.
  4. PUFF PASTRY SQUARES
  5. Pre-heat oven to 350° (180° celsius)
  6. Cut puff pastry into 12 equal squares, puncture each square with a fork a few times, sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden. Cool, then carefully, cut each square through the centre to make two parts (top and bottom).
  7. Remove Pastry Cream from the refrigerator, place in pastry bag or use a spoon to fill 12 squares and then top with remaining squares, dust with powdered sugar and serve. If you would like to eat them warm then pre-heat oven to 350° and heat for approximately 2-4 minutes. We ate them unheated and they were delicious. Enjoy!

 
Crock Pot Fried Apples

Crock Pot Fried Apples

Crock Pot Fried Apples This recipe for fried apples is fantastic.  I like to make it and have a big bowl while they’re still warm. Add a bit of whipped cream and you have a yummy dessert.  I always end up making a double recipe. […]

Caramel Pecan Pumpkin Bread Pudding

Caramel Pecan Pumpkin Bread Pudding

Caramel Pecan Pumpkin Bread Pudding This is so very good. I know your family and guests will love it. Caramel Pecan Pumpkin Bread Pudding   Print Prep time 9 hours Cook time 50 mins Total time 9 hours 50 mins   Published by Mary at […]

Gingerbread Cheesecake

Gingerbread Cheesecake

Gingerbread Cheesecake

This would be perfect for either Thanksgiving or Christmas.

Gingerbread Cheesecake
 
Prep time
Cook time
Total time
 
Recipe published by Kelly at thesuburbansoapbox.com
Author:
Recipe type: Cheesecake
Cuisine: American
Serves: 12
Ingredients
  • For the crust:
  • 2 cups gingersnap cookie crumbs approximately 12 ounces whole cookies
  • ¼ cup granulated sugar
  • 5 tablespoons butter melted
  • ⅛ teaspoon kosher salt
  • For the filling:
  • 4 8- ounce blocks cream cheese room temperature
  • 1¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ¼ cup unsulfured molasses
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon kosher salt
  • 1 teaspoon balsamic vinegar
  • For the glaze
  • 1 cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
  3. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
  4. Transfer the crust to the oven and bake until set, approximately 10 minutes.
  5. Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
  6. Reduce the oven to 325 degrees.
  7. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
  8. Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
  9. Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
  10. Beat in the molasses, ginger, cinnamon, nutmeg, cloves, salt and vinegar until combined.
  11. Pour the filling into the crust and set in a deep baking pan.
  12. Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
  13. Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
  14. Whisk the sour cream, powdered sugar and vanilla together until smooth. Spread the mixture over the top of the cheesecake and return to the refrigerator for 30 minutes.
  15. Decorate the cheesecake with gingerbread men, if desired. Or sprinkle with freshly grated nutmeg.
  16. Serve chilled.

 
Bailey’s Irish Cream Cheesecake

Bailey’s Irish Cream Cheesecake

Bailey’s Irish Cream Cheesecake This looks really good.  I’d love to be able to try every single recipe but there’s just not enough time. Bailey’s Irish Cream Cheesecake   Print Prep time 30 mins Cook time 65 mins Total time 1 hour 35 mins   […]