Pine Apples

If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.

If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.

Ingredients:

1/2 cup vegetable shortening

1/2 lb. butter, softened

2 3/4 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/4 cup milk

3/4 cup canned un-drained crushed pineapples with juice

1/4 cup butter, softened

1 1/2 cup confectioner's sugar

1 cup crushed pineapples, drained

Tip: Do not substitute margarine for the butter.

In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.

Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.

To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking and preserving her family's vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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Fruits can add a fun element to kid's meals. Finding fun food for kids can be
as easy as taking them to the grocery store with you. Selecting fruits
that are delicious and full of nutrients can be a fun project.

Getting children to eat fruit can be simple when we make it fun and entertaining.
Since fruit should be a staple in the menu of every family meal, allow the children to decide
which fruits they need to create a fun and interesting fruit pizza project.
You may be surprised by the fruits they select at the farmer's market.

The kids will choose interesting and colorful fruits at the store or farmers' market
Turn the kids loose making imaginative faces on the clean slate of the cream cheese
filling. Odds are, they will snack as they create--and like what they taste.

Choose fruits in an assortment of colors and sizes. Let the kids decorate the
pizza with fun faces or create other shapes on this colorful and fun pizza.

Desert Fruit Pizza For Kids

Ingredients:

*Ready to bake pie crust

*Filling

*1/2 cup fat free or low fat cream cheese

*1 tablespoon sugar

*1/4 teaspoon vanilla extract

*1/4 teaspoon lemon juice

*1 tablespoon 1% milk

Toppings:

Choose strawberries for the nose, kiwi fruit or seedless grapes for the eyes,
a banana for the mouth. The choices for making shapes are only limited by their
imaginations. The kids can choose pineapples mandarin oranges or any fruit they like.

Instructions:

1. Let the piecrust come to room temperature per the package instructions,
then unfold it onto a large cookie sheet or pizza pan.

2. Roll up edges of the crust, crimping them slightly so that they will stay
rolled up. Prick the crust lightly with a fork in about 20 places (allowing air to escape).

3. Bake the crust in a preheated 450 degree oven for about 9 minutes or
until it's lightly browned.

4. Remove the crust from the oven.

5. Whisk together cream cheese, sugar, vanilla extract and lemon juice

6. Add just enough milk to make the mix able to spread onto the crust.

7. Allow the crust to cool.

8. Spread the cream-cheese mixture with a rubber spatula.

9. Spread to the edge of the crust.

Now its time for the kids to get involved.

*Allow the kids to arrange the fruit onto the cream cheese mixture. Don't worry if it is not perfect. It is perfectly nutritious and fun. Children may want to add sprinkles. Let their imaginations go wild.

Refrigerate the pizza for at least 1 hour. Slice with a sharp knife and serve.

The kids will be impatient and want to eat the pizza right away.

This cream cheese pizza pie is almost set but needs to be refrigerated to bring out the flavor.

Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals (http://www.kidapprovedmeals.com) to pick up your personal 13 week breakfast and lunch menu designed just for children!

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If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.

Pine Apples

Ingredients:

1/2 cup vegetable shortening

1/2 lb. butter, softened

2 3/4 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/4 cup milk

3/4 cup canned un-drained crushed pineapples with juice

1/4 cup butter, softened

1 1/2 cup confectioner's sugar

1 cup crushed pineapples, drained

Tip: Do not substitute margarine for the butter.

In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.

Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.

To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking and preserving her family's vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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This recipe is done in a 4 layer technique. Please read the entire list of ingredients needed before beginning the recipe. Once it has been completed, you will need to place it into the freezer for 2 to 4 hours before serving. If desired, you can garnish the top of it with some fresh pineapple slices or cherries.

Pine Apples

Layer 1 Ingredients:

1/2 cup butter, softened

2 tablespoons brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

In a large bowl, cream together the above ingredients in the order that they are given. Press the dough into the bottom of an 8 x 8" square baking pan that has been lightly sprayed with nonstick cooking spray. Bake in a 350 degree oven for 10 to 12 minutes, remove and set aside to cool.

Layer 2 Ingredients:

1/2 cup butter, melted

1 egg, well-beaten

3 cups confectioner's sugar

Melt the butter in the microwave or in a small saucepan. In a medium-sized bowl, combine the melted butter, beaten egg and confectioner's sugar together until creamy. Spread this mixture onto the cooled first layer in the baking dish.

Layer 3 Ingredient:

1 (20 ounce) can crushed pineapples

Drain all of the juice from the pineapples. Spread the crushed pineapples over top of the second layer of ingredients in the baking dish.

Layer 4 Ingredients:

1 package of Dream Whip

1/2 teaspoon vanilla extract

2 tablespoons confectioner's sugar

In a small mixing bowl, beat together the package of dream whip, vanilla extract and confectioner's sugar until creamy and smooth. Lightly spread this mixture on top of the third layer in the baking dish.

Cover the dish and place into the freezer. Once the dessert is firm, remove from the freezer and let stand at room temperature for 5 minutes. Cut into squares before serving.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for free recipes.

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You can purchase two pre-made pie shells or make your own pie crust using your favorite recipe. Once the pie has completely cooled to room temperature, you will want to store it in the refrigerator.

Pine Apples

When it comes to serving it, I recommend vanilla ice cream, vanilla yogurt or some whipped topping. If desired, you can place a few fresh cherries on top of your chosen topping right before serving.

Pineapple Pie Recipe

3/4 cup granulated sugar

3 tablespoons quick cooking tapioca

1/4 teaspoon table salt

4 cups fresh pineapple, chopped into pieces

1 tablespoon fresh lemon juice

2 unbaked pastry shells

1 tablespoon butter or margarine

Preheat oven to 350 degrees.

In a small mixing bowl, combine the granulated sugar, tapioca and table salt. In a large mixing bowl, combine the chopped pineapple pieces and lemon juice. Gently stir the sugar mixture into the pineapple mixture to combine all ingredients together. Let this mixture stand at room temperature for approximately 15 minutes.

Pour mixture into an unbaked pastry shell and dot the top with butter or margarine. Use the second pastry shell to make a top crust, seal the edges with a tad of water if necessary.

Bake in a preheated 350 degree oven for 35 minutes or until done. Cool pie to room temperature and then refrigerate.

Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.

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Banana Split Cake

Pine Apples

(No baking required)

Ingredients

5-7 bananas

3 sticks butter

1 large container of whipped topping

1 bottle of red maraschino cherries

half-cup of crushed pecans

2 cups crushed graham crackers

1 medium can crushed pineapple in its own juice

2 cups powdered sugar

2 eggs

Directions

o Beat eggs, 2 sticks of butter, and powered sugar for 15 minutes. Set aside.

o Mix 1 stick butter and graham cracker crumbs. Pat into 13- x 9-inch pan.

o Spread first mixture over crust, and then cover with sliced bananas.

o Spread well-drained pineapple over the bananas and cover with whipped topping.

o Sprinkle pecans over top, placing a cherry in each section of about the size you plan to serve.

o Refrigerate several hours and serve.

Chocolate Éclair Cake

(No baking required; easy as 1, 2, 3, 4)

1. Butter a 13- x 9-inch dish, and then line it with whole graham crackers.

2. Mix one 6-ounce package of instant French vanilla pudding with 3 cups of whole milk and blend for 2 minutes.

3. Fold in one 9-ounce container of whipped topping. Pour a good layer of the mixture over the crackers, then add another layer of crackers, then more pudding mixture.

4. Top with graham crackers. Frost with fudge icing made as follows:

o Combine ¾ cup of sugar and ¼ cup of honey, 1/8 teaspoon of salt, 1/3 cup cocoa, ¼ cup of milk.

o Bring to a boil and cook for 1 minute.

o Remove from heat.

o Add ¼ cup butter and 1 teaspoon of vanilla flavoring.

o Cool, then beat until it's smooth and thick enough to spread over the top of the crackers.

o Refrigerate for 24 hours, then serve.

Icebox Fruit Cake

(No baking required)

Ingredients

1 box graham crackers, crushed

1 stick melted butter

1 can evaporated milk

1 bag coconut

1 cup sugar(alternatively, minus 1 tablespoon, then add 1 tablespoon of honey)

2 cans sweetened condensed milk

1 bag of small marshmallows

1 cup of chopped walnuts or pecans

Candied cherries, if desired

Directions

Melt marshmallows and mix all ingredients in a large pan.

Pour into individual containers for storage in refrigerator at least 24 hours before serving.

Ritz Cracker Pie

(Light baking required; but quick stir-up)

Beat whites of 3 eggs till they are stiff.

Beat in 1 cup of sugar

Fold in 1 teaspoon vanilla flavoring, 1 cup chopped pecans, and 25 crushed Ritz crackers.

Pour into greased pie pan and bake at 350 degrees for 20-25 minutes.

Chill then cover. Serve when your guests are ready.

From Scratch Chocolate Pudding

(Minimal baking required)

Ingredients

2 cups of sugar

2 large or 3 small eggs

4 tablespoons cocoa

4 tablespoons cornstarch

a tad of vanilla flavoring

Directions

Mix sugar, cocoa, and cornstarch until smooth. Add milk and beaten egg yolks. Cook in skillet (preferably cast iron) until thick. Add vanilla. Pour into baking dish and top with beaten egg whites and put in 350-degree oven till egg whites turn lightly brown.

Alternatively, add pecans or coconut. Substitute 3 tablespoons corn meal for the cocoa. Pour in a greased pie plate and bake for a crustless pie.

We haven't tested all of these recipes, yet, but Judy and her family highly endorse them. We encourage you do use them as the basis of some creative cooking. We see opportunity to add other flavorings and spices, substitute honey for some of the recommended granulated sugar, and in general just have some fun.

Involve the children and make notes so you can start your own New Family Recipes book with your favorites.

Please Reply at:

http://i-shoptheworld.com/2009/01/31/some-flour-free-quick-and-easy-dessert-recipes/

and let us know if you try and how you and your family like any of Judy's recipes herein, ok?

and ...

Please Share Your Favorite Flour-Free Quick and Easy Dessert Recipes with All of Your Friends from all over the world to also Enjoy!

Michael S. DeVries is the Founder of I-ShopTheWorld.com (http://www.I-ShopTheWorld.com ) - where You may Save Money on Unique Native Products Direct to You from All over the World!

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If you enjoy making frozen-style desserts for your family, I think you will enjoy this easy to make Ambrosia Cream Squares recipe.

This recipe is done in a 4 layer technique. Please read the entire list of ingredients needed before beginning the recipe. Once it has been completed, you will need to place it into the freezer for 2 to 4 hours before serving. If desired, you can garnish the top of it with some fresh pineapple slices or cherries.

Layer 1 Ingredients:

1/2 cup butter, softened

2 tablespoons brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

In a large bowl, cream together the above ingredients in the order that they are given. Press the dough into the bottom of an 8 x 8" square baking pan that has been lightly sprayed with nonstick cooking spray. Bake in a 350 degree oven for 10 to 12 minutes, remove and set aside to cool.

Layer 2 Ingredients:

1/2 cup butter, melted

1 egg, well-beaten

3 cups confectioner's sugar

Melt the butter in the microwave or in a small saucepan. In a medium-sized bowl, combine the melted butter, beaten egg and confectioner's sugar together until creamy. Spread this mixture onto the cooled first layer in the baking dish.

Layer 3 Ingredient:

1 (20 ounce) can crushed pineapples

Drain all of the juice from the pineapples. Spread the crushed pineapples over top of the second layer of ingredients in the baking dish.

Layer 4 Ingredients:

1 package of Dream Whip

1/2 teaspoon vanilla extract

2 tablespoons confectioner's sugar

In a small mixing bowl, beat together the package of dream whip, vanilla extract and confectioner's sugar until creamy and smooth. Lightly spread this mixture on top of the third layer in the baking dish.

Cover the dish and place into the freezer. Once the dessert is firm, remove from the freezer and let stand at room temperature for 5 minutes. Cut into squares before serving.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for free recipes.

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Let me share with you some more of my fast, easy, sugar-free and reduced sugar recipes. I've been experimenting for years to find good tasting recipes. Growing up, I remember my mom wishing for more sugar-free items to use when cooking and baking. Now we have many innovative (and good tasting) sugar-free and reduced sugar products. I just love being able to look at a recipe and in my mind recreate it sugar free or as close as possible to sugar-free. Diabetics need to remember that a certain amount of sugar or natural sweetener is OK.

Here's one to blow your mind. Reduced Sugar Pineapple Upside Down Cake.
Melt 1/4 cup butter and put in bottom of 9 X 13 baking dish.
Drain one can sliced pineapple in it's own juice.
Reserve juice and arrange pineapple slices in dish.
Place a pecan in each opening of the pineapples.
Mix one jar no sugar added apricot preserves and 1/4 cup reserved pineapple juice.
Spread mixture over pineapples in dish.

Next, using a reduced sugar yellow cake mix, make cake batter. My secret is to add in place of the water one small can mandarin oranges, undrained.
Mix the rest as directed.
Pour batter over glazed pineapples and bake for 40 minutes at 350 degrees.
When cake is out of oven and rested a few minutes, invert onto long serving dish or foil covered jellyroll pan.
Let cool slightly.
Serve warm with sugar-free whipped topping or sugar-free vanilla ice cream.

Another of my family's favorites is my Cherry Pie Cheesecake Dessert.
At your local bakery or supermarket buy a premake no sugar added cherry pie.
Open the package and mix the crust and the filling together and set aside.

Now I know you're thinking that I've totally lost my mind, but stay with me.

In a medium size bowl mix one 8 oz bar cream cheese, 3 T. milk, 1/2 cup sugar substitute and 1/4 t. almond extract until creamy.
In another medium size bowl place one half of the pie you mixed up.
Put one half the cream cheese mixture over that. You don't really need to be too careful about covering every inch of the pie, it all sort of settles together.
Repeat one more time, one half pie, next the rest of the cream cheese mixture.
Open one 8 oz tub sugar free whipped topping and spread it over the layers.
Refrigerate until ready to serve.

Your guests or family will love the taste and only you'll know how easy it was to make. I've also tried this recipe with no sugar added peach pie and no sugar added apple pie.

Just before serving the apple pie version, I drizzled with whipped topping with sugar free caramel ice cream topping. Delicious and easy! Don't be afraid to experiment yourself.

If you like more cream cheese flavor, use two 8 oz bars and adjust milk, extract, and sweetener accordingly. Remember, this is your dessert, you're in control of how much gets added or not. Someone else may just want a hint of cream cheese flavor and you may want more.

The main to remember is don't be afraid in the kitchen. Cooking should be a joy, both while you're doing it and while you're eating what you made.

Connie Sleasman
Freelance Writer, Recipe Expert, Cook

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Nothing says Summertime like a good old-fashioned gelatin dessert.

As a child, I can remember my grandmother and great aunt competing with each other, to see who could come up with the best dessert for our annual Summer family picnics. I have to admit, my great aunt usually won! I think gelatin desserts are just as popular now, as they were back then. With such a variety of recipes available today, you could make a gelatin dessert every week for the next 2 years, and never eat the same dessert twice.

To make gelatin desserts, you will need to invest in a gelatin mold. These molds usually have 3 parts: a bottom seal, a top seal and then the ring. A variety of companies make gelatin molds, and they can be easily found in any kitchen shop or department store.

Gelatin Dessert Making Tips

1. Keep your gelatin desserts refrigerated for best results. Letting them sit out for long periods of time, can cause spoilage or melting.
2. Store your desserts in an airtight container to prevent a thick rubbery gelatin skin.
3. You can lightly spray your gelatin mold with non-stick cooking spray to help prevent sticking.
4. Drain all of the liquid from canned fruits before adding them to your gelatin. If you add too much liquid, you can cause your gelatin to not set up properly. If you do decide to use fruit liquid, you will need to decrease the amount of water in your recipe.
5. You can un-mold most gelatin desserts onto a plate or platter lined with fresh lettuce leaves. This makes a nice presentation.

Here are 4 of my favorite recipes.

Pineapple Cream

1 (20 ounce) can crushed pineapple
1 (3 ounce) pkg. lime gelatin
1/2 pint lite cream
1 (8 ounce) pkg. cream cheese

Bring pineapple to boil. Add lime gelatin and stir until dissolved; let cool in pan. Put cream and block of cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pan. Pour into Jel-Ring mold. Chill overnight. Remove seal to un-mold and serve.

Triple Orange Delight

6 oz. pkg. orange jello
2 c. boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
fresh orange slices for garnishing

Dissolve orange gelatin in boiling water. Add orange sherbet, stir until melted. Add mandarin orange slices. Pour into the Jel-Ring mold and refrigerate until set. Un-mold onto a serving plate; garnish with orange slices.

Cherry Cola Fantasy

1 c. canned pitted cherries, drained
3/4 c. sugar
1/2 c. water
6 oz. box cherry gelatin mix
1 c. chopped nuts (optional)
1 c. crushed pineapple, drained
1 bottle (12 ounce) Cola Soda

Combine cherries, sugar and water; bring to a boil and boil for one minute. Stir in the gelatin mix using a spatula. Add chopped nuts (optional) and crushed pineapples. Mix together, stir in cola. Pour into the Jel-Ring mold and seal. Refrigerate for 6 hours. Un-mold onto a serving plate.

Raspberry Cream

3 oz. pkg. raspberry gelatin
1 c. whipping cream, whipped
10 oz. frozen, thawed, drained raspberries

Dissolve gelatin as directed on package, using 1 cup boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat gelatin until foamy. Fold together whipped gelatin, whipped cream and drained berries. Pour into Jel-Ring mold and refrigerate until firm.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

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Dessert is usually served at the end of a meal. It is usually sweet and very flavorful. Usual desserts served after meals are:

o Cookies
o Cakes
o Ice cream
o Pastries
o And Candies

Here are some dessert recipes you can try at home:

1. Spicy Oatmeal Raisin Cookies

Ingredients:

o ½ cup white sugar
o ½ cup butter flavored shortening
o 1 cup packed light brown sugar
o 2 eggs
o 1 ½ cups all-purpose flour
o 1 teaspoon baking powder
o 1 teaspoon vanilla extract
o 1 teaspoon ground cinnamon
o ½ teaspoon salt
o ½ teaspoon ground cloves
o 1 cup raisin
o 3 cups rolled oats

Directions:

o Preheat your microwave or oven to about 350o F.
o In a big bowl, smoothen together some butter, butter flavored shortening brown sugar, eggs, white sugar and vanilla until creamy.
o Combine the baking soda, flour, cloves, salt and cinnamon.
o Mix in the raisins and oats.
o Bake it for about ten to twelve minutes until it becomes golden and light (but do not over bake).
o Let it cool down for two minutes before you remove it from the cookie sheet.

2. Banana Split Dessert

Ingredients:

o 2 sticks of butter
o 2 cups graham cracker crumbs
o 2 cups sifted confectioner's sugar
o 1 teaspoon vanilla extract
o 2 eggs
o 4 bananas
o 1 lg. cool whip
o 1 can drained crushed pineapples
o ½ cup chopped walnuts

Directions:

o Combine two cups of graham cracker crumbs with one stick of butter.
o Spread this into a closed pan and refrigerate.
o Combine two cups sifted confectioner's sugar with two eggs, one stick of butter and one teaspoon of vanilla extract.
o Beat it for about five minutes until it becomes fluffy.
o Spread over the first mixture.
o Slice four to five bananas over the cream mixture.
o Spread one can of drained crushed pineapple over the bananas.
o Spread the large cool whip over the pineapple.
o Sprinkle chopped walnuts on the cool whip.
o Keep this refrigerated until ready to serve.

3. Baked Fudge Dessert

Ingredients:

Batter
o 3 tablespoons shortening
o 1 cup flour
o ¼ teaspoon salt
o ½ cup chopped nuts
o ¾ cup of sugar
o 1 ½ teaspoon baking powder
o ½ cup of milk

Directions:

o In a large bowl, combine sugar, cream shortening, baking powder, flour and salt.
o Add, alternately, the milk and chopped nuts.
o Pour it into an eight inch ungreased pan.

Toppings:

o ¼ cup of cocoa
o ¼ teaspoon salt
o 1 cup of brown sugar
o 1 cup of boiling water

Directions:

o Blend cocoa with brown sugar and salt.
o Sprinkle it over the batter.
o Pour the boiling water.
o Bake it for about 375o F (approximately 40 minutes)
o Serve this warm with ice cream.

4. Baked Banana and Peach Dessert

Ingredients:

o 2 peaches, chopped or sliced
o ½ teaspoon of vanilla
o 1 tablespoon of sugar
o 2 bananas, sliced in half lengthwise

Directions:

o In a small sauce pan, mix in vanilla, sugar and peach puree.
o Heat it onto a boiling stage.
o Cover and allow simmering for about one minute, stirring occasionally.
o Place the banana half in small baking dishes or squares of foil
o Cover each half banana with 2 teaspoonful of peach sauce.
o Fold the foil, closing and placing it inside the baking sheet.
o Bake this for about 400o F (approximately 15 minutes in the oven).
o Serve warm.

For more information on Baked Desserts and Quick and Easy Toaster Oven Recipes please visit our website.

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