Pumpkin Granola

...and so begins The Great Pumpkin Dilemma.

You cook or bake something with pumpkin and end up with leftover pumpkin.  What to make...what to make?

I think you'll be seeing a lot of "pumpkin dilemma" posts here in the next few weeks :)

Pumpkin Granola
from Baked Bree

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon pure vanilla extract
3/4 cup dried cranberries
1/2 cup sliced almonds

Preheat oven to 325 degrees.  Combine oats, pumpkin pie spice, cinnamon, nutmeg, salt and brown sugar in a large bowl.  In another bowl, combine pumpkin, syrup, applesauce and vanilla.  Pour wet mixture into dry mixture, and toss until oats are all coated.

Spread granola evenly onto a foil lined baking sheet.  Bake for 20 minutes, then remove from oven and stir around.  Bake for another 20 minutes or until granola gets crisp.  Take out of oven and let cool for 2 minutes, then add cranberries and almonds and mix.

Breakfast Grilled Cheese

Our latest recipe swap theme was breakfast.  And I never would have thought a simple sandwich would make me so happy!  I haven't been eating much for breakfast lately, so this was a nice break from my rut.

Jenna from Jenna's Cooking Journey submitted this recipe.  For some, it might seem like an odd combination, but I promise you that it's far from that.  Even if you aren't a fan of goat cheese, this is worth trying...it may convert you to the other side.

Breakfast Grilled Cheese
from Jenna's Cooking Journey

1 egg
salt and pepper
2 slices of bread (I used whole wheat)
1/3 cup crumbled goat cheese (or a few tablespoons of smooth)
1 tablespoon pesto (homemade or store bought)
2 pats butter

Scramble egg, seasoning with salt and pepper while cooking.  Add goat cheese to one side of bread, and pesto to the other.  Place egg on either piece, then close sandwich.

Add butter to each side of bread and place in preheated panini press.  Cook until desired toasted level is reached.

Tortilla Española

I've shared many frittata recipes here, which are common among my Italian culture.  There's nothing easier or more versatile, especially when you have lots of delicious leftovers to use up.

I tried the Spanish version in the midst of my "how the hell do I use up all these eggs?" period.  I've had this before but never made it myself.  It was delicious, even 2 days later.  I had it for breakfast AND for dinner :)

This is perfect for brunch, when you need a few dishes to make ahead to save some time.  And, like I said before, it makes for a great dinner (or lunch) with a nice salad.  Or a sandwich!  Endless possibilities.


Tortilla Española
from Spain - On the Road Again

1/4 cup extra virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
salt and pepper
8 eggs
chopped fresh parsley for garnish

Heat oil in large non-stick pan or cast iron skillet over medium-high heat.  Allow it to get very hot, but not smoking.  Add potatoes and onion and season with salt and pepper.  Reduce heat to medium and cook, stirring occasionally.  Adjust heat if necessary so vegetables don't brown.  Cook until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Beat eggs with salt and pepper in a large bowl.  Add potatoes and onions to bowl, then pour mixture into skillet.  Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.

Reduce heat to medium-low and cook for 20 minutes, or until quite set.  Carefully flip tortilla over (or do what I did - invert it carefully onto a large plate, then slide into pan bottom side up) and cook another 5 minutes, until set.

Flip out onto a clean plate and let rest for 5 minutes.  Add parsley and serve warm or at room temperature.

Fried Eggs with Potato Bacon Hash

Anyone who's been following my "chicken sitting" adventures probably realized I was overdue for an egg post.  So, here you go.  Simple and delicious!

(and I must admit - the 4 little feathered buggers are starting to grow on me...)

Fried Eggs with Potato Bacon Hash
4 eggs
small potatoes, cut into chunks
6 pieces bacon
1 onion, chopped
1 tablespoon extra virgin olive oil
2 teaspoons paprika
salt and pepper

Heat a skillet and add oil, followed by potatoes.  Season with salt and pepper, and a bit of paprika.  Let cook for about 5 minutes, then add bacon and onions.  Season again and once everything is cooked through, remove from heat and plate.  Keep warm and set aside.

In the same skillet, crack eggs.  Sprinkle a bit of salt and pepper on top.  Divide potatoes between 2 plates, and once eggs are cooked, place on top of hash and serve.

Blueberry Multigrain Pancakes

This morning, I'm taking Bella to our favorite pancake house in the area.  It's been a while since we've been there.  Plus, after her meltdown last night when Frank picked her up and "took her away" from her cousins, I figured she could use a pick-me-up.  Devastation is an understatement.  (anyone who has a 3 year old daughter totally feels me right now, for sure)

Take a look at their menu.  It's ridiculous!  Takes me forever to decide what to order.  And it may be hard to tell in the pics, but I'm not exaggerating when I say that they're the size of my head.  Guaranteed leftovers every time!

Now, my pancakes may not be as big, but they definitely are delicious.  And healthier, too.  But for today, we'll be treating ourselves :)


Blueberry Multigrain Pancakes
slightly adapted from Weight Watchers

multigrain pancakes
fresh or frozen blueberries

Follow instructions in multigrain pancake recipe.  Add blueberries at the end and gently stir into batter.  Follow cooking directions.  Top with berries and serve.

Makes around 25 pancakes.

Quick & Easy Banana Chocolate Chip Muffins

One month from today, my daughter will be 4 years old.  How the heck did that happen already?  I used to get a little annoyed when people said, "enjoy it - time goes by SO fast!"

But you know what?  They're right.

Fortunately, Bella and I have MANY days together in the kitchen to look forward to, regardless of how fast time goes by.  These delicious muffins are our latest creation.  And she loved every bite.

Quick & Easy Banana Chocolate Chip Muffins
slightly adapted from Pixelated Crumb

1/2 cup canola oil
1 cup packed brown sugar
2 eggs
3 ripe bananas, mashed
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

Beat oil, sugar, eggs and bananas until combined in a large bowl (I did this by hand).  Sift together flour, baking powder, baking soda and salt.  Fold into wet ingredients, being careful not to overmix.  Add vanilla and chocolate chips and stir until just combined.

Spoon into muffin tins and bake for 20 minutes.  Remove from tin and cool on rack.

Baked Blueberry Oatmeal

I love the recipe swaps I participate in where you get to choose whatever recipe you want from your assigned blog.  Probably because I'm a BIG fan of surprises.  I always get excited to see who picks what from my blog!  And of course, I love to reveal my choice, too :)

This time around, I was given Kate's blog, Kate's Recipe Box.  She's got a lot of great things to chose from and I had a few bookmarked, but ultimately, my need for a quick breakfast (as well as using up all of my blueberries) won over.  Plus, I hadn't tried baked oatmeal yet, but have been meaning to for a while.  I'm glad I finally did!

Baked Blueberry Oatmeal
slightly adapted from Kate's Recipe Box

3 cups oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup milk (I used 1%)
1/2 cup butter, melted
2 eggs, beaten
1/2 teaspoon vanilla extract
2 cups fresh blueberries

Preheat oven to 350 degrees.  Combine oats, sugar, baking powder, cinnamon and salt in a large bowl.  Mix milk, butter, eggs and vanilla in another bowl, then add to oat mixture.  Stir until combined.  Gently mix in blueberries.

Spoon into a greased 9 inch square baking pan and bake for 40-45 minutes until set.  Serve warm.  Refrigerate leftovers and reheat before serving.

Serves 9.

Pete's Italian Frittata

I'd be lying if I said I was the best frittata maker in the family.  I'm beat out by the men, for sure.  My dad and my brother have been making a kick-ass frittata for as long as I can remember.

Even though it was Father's Day, Pete (a proud dad to my two nephews) was happy to host our family for brunch, with the centerpiece being this deliciousness.  It's hard to tell in the picture, but that is a GIANT pan.  I don't know how many eggs were used, exactly...I'm going to assume it was a dozen.  Scramble them up and season with a bit of salt and pepper, and set aside.

Italian sausage was the meat of choice.  He cut it into bite size pieces and sauteed it in extra virgin olive oil with chopped onions and garlic.  Toss in some sliced mushrooms and saute for a minute, then add some parboiled broccoli rabe.  Season with salt and pepper and cook it all together for a few minutes.

Now it's time for the star of the frittata - the leftover pasta!  It's why they're made in the first place.  Throw in your cooked spaghetti...and if there are no leftovers, don't worry, you can just make some ahead of time and save it for this :)  Season again and mix.

Add the scrambled eggs and move the pan around a bit so everything is covered with egg.  Cook a few minutes to let everything settle in together, but not too much, then add some shredded or grated provolone.  As much as you like.  And we like a lot.

Mix it all together, then place in a 450 degree oven.  Bake for about 10 minutes until the sides have browned, then lower heat to 375 and bake until the frittata is set, about 20 minutes or so (keep an eye on it after 15).  Remove from oven (carefully!) and set aside to cool for about 5 minutes before cutting.

Mangia!  And remember - this is just as delicious at room temp or even cold!

Linked to:  Egg Blog Hop

Multigrain Pancakes

There's never a bad time for pancakes.  That's why it's important to have a wholesome, healthy recipe on hand - it gives you a great excuse to indulge more often.

These were delicious!  You could make the dry part of the batter and store it - triple the recipe and you'll have it on hand for a while.  This way, you have no excuses :)

I used a little butter on my griddle, but nothing went on top of these babies except fresh peaches.  Yum.

Multigrain Pancakes

from Weight Watchers

1 cup plus 2 teaspoons whole wheat flour

1/2 cup uncooked rolled oats

1/2 cup uncooked cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 large egg whites

3 tablespoons canola oil

2/3 cup maple syrup, divided

1 3/4 cup skim milk

In a large bowl, combine flour, oats, cornmeal, baking powder and salt.  Mix well, set aside.

In another bowl, beat egg whites until frothy.  Add oil, 1/4 cup syrup and milk.  Mix thoroughly.  Pour into flour mixture and stir until just combined.

Heat griddle and add a dab of butter.  Drop 2 tablespoons of batter per pancake.  Turn once batter is bubbling.  Keep cooked pancakes warm until all are finished.  Serve with fresh fruit on top.

Makes around 25 pancakes.

Chocolate Chip Muffins

Bella loves taking a trip to what she calls the "muffin store".  It's really a local market that has anything you could possibly need, but their muffins are to die for (and they're actually shipped from a very well known bakery a little bit further away).

Her favorite variety, by far, is chocolate chip.  Smart girl.

This is a great recipe that satisfies our craving so we don't necessarily have to go to the muffin store.  Homemade is always the better way to go :)

Chocolate Chip Muffins
from Mehan's Kitchen

1/2 cup butter, melted
3/4 cup buttermilk
2 large eggs
1 tablespoon pure vanilla extract
2 cups AP flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a muffin pan with 12 paper liners.

Whisk together melted butter, buttermilk, eggs and vanilla in a bowl until smooth.  In another bowl, stir flour, sugar, baking powder, baking soda and salt together.  Make a well in center of dry mixture and add wet mixture.  Beat until smooth and well mixed, about 1-2 minutes.

Fold chocolate chips into batter until well distributed.  Do not overmix.  Spoon batter into each muffin cup, filling to rim.

Bake for about 20-25 minutes until golden.  Transfer to wire rack and let cool.

Linked to: Sweets for a Saturday

English Muffin Bread (What's Baking?)

Lindsay from Peace, Love and French Fries must have had me in mind when she chose this month's What's Baking? theme.  As many of you know, baking with yeast is a fear I've been tackling, slowly but surely.  If this challenge were presented to me last year I probably would have broken out in a sweat.

This year?  No sweat.

Welcome to one of the easiest (and delicious!) breads you will ever bake.

Now, I have to tell you, I was worried about the dough, before and after the rise.  It was VERY sticky and wet.  Like, to the point that I was pouring it into the baking pan and thought for sure it wasn't going to come out.  I guess I was concerned because there was no mention of the consistency being like that in the original recipe...it was just odd.

Thankfully, I was wrong!  I have a feeling this is going to become a regular thing in our house.  It's just too easy for it not to be.  Plus, this little one was enjoying it a whole lot...

Big thanks to Lindsay for helping me continue my quest for conquering my fear of yeast!

English Muffin Bread
from Laughing Spatula

1 package active dry yeast (1/4 ounce)
1 1/4 cups warm water
2 teaspoons sugar
1 teaspoon salt
3 cups AP flour
1/4 teaspoon baking soda
3 tablespoons milk

Add yeast, water and sugar to mixing bowl.  Let sit for about 5 minutes until it becomes frothy.  Add remaining ingredients and knead in mixer with dough hook attachment for about 3-5 minutes, or until dough is smooth.  Add dough to oiled bowl and cover with plastic wrap.  Let rise until double in size, about an hour.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray.  Punch down dough and knead gently on floured surface.  Place in loaf pan and bake for about 25 minutes.

Linked to: Tastetastic Thursday
                    Bread Blog Hop

Strawberry Cream Cheese Muffins

Our latest recipe swap theme was fruit.  Fruit in anything - sweet or savory.  And I was very happy to receive Katie's recipe for these delicious muffins.  Be sure to check out her blog if you don't already know about it...she's got some great recipes!

I LOVED these muffins...they were sweet but not too sweet, soft, fluffy and really tasty.  You could really feel the creaminess from the cream cheese.  And, talk about easy to make.  I brought most of these to work and they were a huge hit with my coworkers.

If you're looking for a last minute addition to your Easter brunch, definitely make these!



Strawberry Cream Cheese Muffins
from So Tasty, So Yummy

2 cups AP flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 eggs
1/2 cup milk (I used 1%)
1/2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries

Preheat oven to 350 degrees.  Cream together cream cheese, butter and sugar.  Add eggs, milk and vanilla and mix until just combined.

In another bowl, whisk together flour, baking powder, baking soda and salt.  Add dry ingredients to mixing bowl and mix until just combined.  Do not over mix.  Batter will be thick, like cookie dough.  Fold in strawberries.

Spoon batter into paper lined muffin pans.  Fill each cup about 3/4 high.  Bake for about 20-25 minutes, until tops are golden.  Cool on rack for at least 15 minutes.

Makes 24 muffins.

Diner Style Cranberry Walnut Muffins (Secret Recipe Club)

One of the things I love most about the Secret Recipe Club is that it exposes me to some great blogs that I've never seen before.  This month is no exception.  Amber, who writes Bluebonnets and Brownies, is originally from Texas and currently lives in the great state of NJ :)  As soon as I received my assignment I headed right over to the blog (as usual) and immediately fell in love.  Amber's got some great recipes - it was tough to pick just one!

One thing NJ is well known for is their diners.  The fact that you can go pretty much anywhere in the state and get a kick ass meal round the clock is awesome.  So when I saw Amber's recipe for these muffins, which were called "diner style", I had to try them out.

These muffins were delicious!  I'm not sure I agree that they're diner style, though.  The muffins I usually see in the diners around here are way bigger (yeah, I guess if I had a big muffin pan, mine would be too) and fluffier.  Still, they were good, and very easy to make.

I'm looking forward to trying more of Amber's recipes...be sure to check out her blog if you haven't done so before!

Diner Style Cranberry Walnut Muffins
from Bluebonnets and Brownies

1/2 cup (1 stick) butter, at room temperature
1 cup brown sugar
3 eggs, at room temperature
3 cups pancake mix
1/2 cup milk (I used 1%)
3/4 cup cranberries (I used frozen, which I thawed first)
1/2 cup chopped walnuts
turbinado sugar for topping (optional...I wanted to use it and forgot!)

Preheat oven to 325 degrees.  Cream sugar and butter together in mixing bowl.  Add eggs one at a time, making sure each is fully incorporated before adding the next.  Add pancake mix in one cup at a time, also fully incorporating each time.

Scrape bowl down then add milk while mixing on low speed.  Fold cranberries and walnuts in by hand.

Spoon mix into paper lined cups evenly.  Sprinkle with sugar if using.  Bake for 25-35 minutes.  Cool before removing from pan.

Mini Croques Monsieur

Well, by now we know which picture took home the Academy Award.  I have no idea if this dish accurately represents the winning film, but I didn't want to stay up until the end of the show and then write my post :)

If you read my blog post yesterday you got a recap of all of the dishes I made for my 24x24 party.  The first recipe I'm sharing is what I made to represent the film "Midnight in Paris".  This delicious sandwich is perfect for breakfast, lunch or dinner, and is very easy to make.  I'm wishing I had one right about now, as I sit here and watch Billy Crystal kick off the show...

Stay tuned for more of my party recipes in the next few weeks.  Hope your favorites took home Oscars last night!

Mini Croques Monsieur
slightly adapted from Kitchen Illiterate

12 thin slices cut from French baguette
ham
fontina cheese (use whatever cheese you like, but I HIGHLY recommend fontina)
dijon mustard
3 eggs
salt and pepper
butter

Beat eggs in a bowl and add salt and pepper.  Set aside.

Assemble sandwiches by spreading mustard on each side of bread, then add cheese and ham.  Melt butter in a skillet.  Generously immerse sandwiches in egg and place in skillet.  Cook for about 5 minutes on each side, until cheese is melted.  Serve immediately.

Caramel French Toast

Happy Fat Tuesday!  How will you be indulging today?

Chances are, if you're REALLY hardcore about celebrating, you'll need a serious breakfast to start repairing the damage in the morning.  So, before beginning the festivities today, whip this up and stick it in the fridge.

You could even enjoy it as a midnight snack :)

Have FUN!

Overnight Caramel French Toast
from Mr. Breakfast

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 (approximately) slices bread (I used challah)
1/4 cup sugar
1 teaspoon cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon pure vanilla extract

Grease a 9x13 baking pan.  Bring brown sugar, butter and corn syrup to a boil.  Remove from heat and pour into baking pan.

Add approximately 6 slices of bread (or enough to cover pan).  Combine sugar and 1/2 teaspoon cinnamon, then sprinkle mixture over bread.  Top with remaining bread.

Beat eggs, milk, vanilla and remaining 1/2 teaspoon cinnamon together.  Pour evenly over bread, making sure all is coated.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Bake for around 30-35 minutes.

Honey, Walnut & Cranberry Granola

I realized it had been a while since I made a new type of granola.  Plus, I bought my first bag of flax seed (is it sad that I was somewhat excited about this?) and thought this would be a nice way to start using it.

I threw together what was in my pantry that I consider "granola friendly" and was very pleased with the end result.  Been loving it with my morning yogurt!  Yum.

Honey, Walnut & Cranberry Granola
3 cups old fashioned oats
3 tablespoons flax seed
2 cups walnuts
1/3 cup honey
3 tablespoons unsalted melted butter
1/2 teaspoon sea salt
1 cup dried cranberries

Preheat oven to 300 degrees.  Combine all ingredients except cranberries in a large bowl and mix.

Line baking sheet with parchment and spread granola evenly on it.  Bake for approximately 30 minutes, mixing it around halfway through.  Let cool completely, add cranberries and mix.  Store in airtight container.

Coffee Cake Muffins

10am playdate.

Hostess says she'll have fresh fruit.  Plus she's making quiche.  And sangria.

So what do you bring?

These beauties.

Coffee Cake Muffins
from Mark Bittman, via The Chicagoist

5 tablespoons butter, melted, divided
2 cups AP flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk, plus more if needed

For the topping:
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped walnuts, pecans or cashews

Preheat oven to 400 degrees.  Line muffin tins with paper liners.  In a small bowl, mix topping ingredients together, along with 2 tablespoons of the melted butter.  Set aside.

In another bowl, mix together flour, sugar and baking powder.  In a third bowl, mix milk, egg and remaining 3 tablespoons of melted butter together.

Make a well in dry ingredients, add wet to it, and blend.  Fold until dry ingredients are wet, then add in half of the brown sugar/nut mixture.  Batter should be lumpy, not smooth, and thick but very moist.  Add more milk if needed to achieve this consistency.

Spoon batter into tins, filling them about 2/3 of the way.  Sprinkle remaining brown sugar/nut mixture on top.    Bake 20-30 minutes, or until toothpick comes out clean.  Let rest at least 5 minutes before serving.

Linked to: Sweets for a Saturday

Baked Eggs with Cheddar & Potatoes

I love dishes that can be served any time of day.  I think Rachael Ray has some sort of term for them, but no need to go there.  You get what I'm saying.

How much easier could this possibly be?  Perfect for an intimate breakfast, double/triple it for a large brunch crowd, or serve it as a simple dinner.

Adding meat to this would make it even heartier, but it was delicious just the way you see it.  Either way, I encourage you to try it this weekend.  Enjoy!

And please, vote for my Pasta e Fagioli if you haven't already!  THANK YOU!!  

***CLICK HERE to vote***

Baked Eggs with Cheddar & Potatoes

from Food Network

3 tablespoons butter

1 1/2 pounds red potatoes, diced

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 teaspoon kosher salt

freshly ground black pepper to taste

8 large eggs

1 cup sharp cheddar, shredded

Preheat oven to 400 degrees.  Melt butter in a cast iron skillet (or, as seen in photo, in dutch oven for larger quantities) over medium heat.  Add potatoes and cook until tender and brown, about 15 minutes.  Stir in parsley, garlic, salt and pepper, then remove from heat.

Push potatoes aside to make 4 pockets for eggs, and break 2 into each.  Bake until egg whites are cooked and yolks are still runny, about 10 minutes.  Sprinkle cheese over eggs and bake another minute or two until cheese melts.  Serve immediately.

Serves 4.

Linked to: Fusion Friday

Don't forget your Christmas morning breakfast!

Merry Christmas Eve!  I hope everyone has finished their shopping, errands and most of their food prep, and can spend the majority of the next few days relaxing and enjoying the time with their loved ones.

Still looking for something quick and easy to make ahead for breakfast tomorrow morning?  Here are some ideas.  This way, after you spend half the night putting together the train table/dollhouse/play kitchen (insert your current toy nemesis here), you can sleep in just a little bit longer tomorrow...

Baked French Toast with Maple & Praline


Baked Panettone French Toast


Cinnamon Raisin Cream Cheese French Toast


Make-Ahead Scrambled Eggs


Make-Ahead Italian Strata


Orange Walnut French Toast


Happy Holidays!

Grab n go

I'm loving granola more and more these days.  This is another "must make" variety.  It's all I've been eating for breakfast lately.  I love it with milk, or on top of Greek yogurt, as seen below.

Life has been one big ball of craziness lately, so making a big batch of this comes in handy.

Cinnamon Walnut Granola
slightly adapted from food. com

7 1/2 cups rolled oats
1 cup walnuts, chopped
1 cup raisins
1/2 cup brown sugar
1/2 cup olive oil
1/2 cup honey
1/2 tablespoon cinnamon
1 tablespoon vanilla

Preheat oven to 275 degrees.  In a big bowl, combine oats, nuts and raisins.

In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.  Cook until it starts bubbling.  Remove, add vanilla and stir.  Pour over oat mixture and mix well.

Spread mixture evenly over baking sheet.  Bake for 15 minutes.  Stir and bake for another 15 minutes.

Cool thoroughly and store in an airtight container.

Makes about 10 cups.