Baked Chimichangas

My husband's cousin passed on this recipe to me last week and I was dying to try it out. We love Mexican food, and especially the kind that is easy to put together, uses ingredients we already have all the time, and is DELICIOUS!This plate includes Spanish Rice and Tortilla chips as well. The chimichanga is under the sour cream, salsa, and cheese in the middle. You can see the gooey goodness on the middle right side.

This recipe makes 6 chimichangas, so if you are feeding a large family, double or triple it.

Ingredients:
1 1/2 cups Cooked Chicken (I boiled three chicken breasts in water with garlic and onion powder and then tore them up after they cooled.)
1/2 cup Salsa (whatever your favorite kind is)
1 cup. Shredded Cheese (I used Cheddar, but I think just about any cheese would be delicious.)
1 teaspoon Cumin (I wouldn't think that missing this one ingredient would matter that much.)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Oregano

6 (8 inch) flour tortillas
2 Tablespoons Butter, melted
Salsa, sour cream, cheese, lettuce, etc....for garnishing

Combine chicken, salsa, cheese, and spices in a bowl. (I did this step during naptime so I could pull it out right when my husband got home from work.) Divide mixture evenly among center of tortillas or about 3/4 cup for each tortilla. Fold opposite sides of tortillas over filling, then roll up from the bottom and place, seam side down, onto a baking sheet. Brush with melted butter.

Bake at 400 until golden, approximately 25 minutes. Garnish as you wish.
I would expect these to freeze well, so if you wanted to have an easy freezer meal later, you could make a big batch and then freeze them in a ziplock bag to pull out on one of those exceptionally busy nights when no one eats at the same time and you don't have much time.
Recipes for Black Beans and Spanish Rice to come soon. As soon as I've perfected it.

Nauvoo Wheat Bread

This recipe came from a recipe book called Tried and True Recipes my friend put together for our Relief Society about a year ago.
I was wanting to try another wheat bread recipe and this one had the best and easiest ingredient list. It is also great for a food storage recipe because it doesn't use eggs, milk (just powdered milk), or butter.
I do have a wheat grinder. It's an attachment with my Kitchen Aid. I love it, but if you wanted to buy a bag of ground wheat at the store, that would work just fine too.
Nauvoo Bread
Ingredients:
5 cups Hot Water
1/2 cup Potato Flakes
1/2 cup Sugar
1 cup Powdered Milk
2 Tablespoons Salt
1/2 cup Vegetable Oil
2 Tablespoons Yeast
10-14 cups Fresh Ground Whole Wheat Flour

Instructions:
Combine hot water, potato flakes, sugar, powdered milk, salt, and vegetable oil in mixer (or large bowl). When water temperature is luke warm, add yeast. Mix in 5 cups of wheat flour until the dough is elastic. Mix well. Then add 5-7 more cups. I ran out of my freshly ground wheat, so I added a cup or so of regular white flour. I didn't want to open a new can of wheat and get my grinder out again for one cup. Cover and let rise for 45 minutes. Punch down and turn dough over in bowl. Let rise 45 more minutes. After second rising, shape into loaves (mine made five medium sized loaves). Let rise a third time for 45 minutes and then bake at 375 degrees for 30-35 minutes. Place on cooling rack and wait until it is cool enough to eat. I used a little bit of margarine to melt on the top of the bread after it came out to make it extra yummy and a little shiny.
Elizabeth (7 years old) ate this as her afternoon snack. She was so excited!

Dinner Planning

One of my cousins requested more information on how I plan my meals out.
I really just started having a more planned written out menu at the beginning of the year. Previous to that, I would just buy more things if I was getting low on them of all of my basic things I use in my regular recipes.
I made a week of written out ideas, including days for leftovers. After I did that for a few weeks, I made a separate list of all the meals my family likes to eat so when I make my menu I don't have to remember what else we like. The meals range from 30 minute meals, like baked potatoes with chili to my chicken pot pie, which took more than two hours to prepare.
I use a 10x14 dry erase board that I hang in the kitchen to display the menu. I think my husband likes to see what is coming. He really does check it and when I have to move things around if my day gets crazy and I don't have the time to prepare the meal in the middle of the day, he notices and asks about it (not in a controlling way, just in a funny way). I like to get all meal prep done during my baby's naptime so I don't have him underfoot in the kitchen and so I can help my daughter with homework after school without being frantic. Instead of being frantic, an hour or so before my husband comes home I pull the pan out of the fridge and put it right into the cold oven to heat up while the oven heats up and cooks it. It is then ready to eat when it's dinnertime.
Each week when I make a new menu I just pick something from my list that we haven't had in a few weeks or I try out a new recipe. I normally don't try more than one new recipe a week because of time and possibly purchases of special ingredients.

Weekly Menu Example:
Sunday-Dinner with in-laws (take rolls)
Monday-Enchiladas
Tuesday-Leftovers
Wednesday-Baked Potatoes and Chili
Thursday-Tatertot Casserole
Friday-Leftovers
Saturday-Pizza

Up next: (I do this in case I don't feel like making one of the things on the menu. It also makes the next week a lot easier.)
Chicken Alfredo, Taco Soup, Velvetta Cheesy Noodles, Sloppy Joes

Here is a list of the dinners my family enjoys:
Easy (30 minutes Prep Time)-
Tacos
Baked Potatoes with Chili
Velvetta Cheesy Noodles
BBQ Chicken or Beef on a Bun
French Dips
Pizza Spaghetti

Medium (1 hour Prep Time)-
Pizza (some extra time is the dough rising)
Enchiladas and Mexican Rice
Chicken and Rice
Cheesy Manicotti
Tater Tot Casserole
Chicken Alfredo
Chicken Stir-fry with Veggies and Rice
Spaghetti and Meatballs


Harder (2+ hour Prep Time)-
Lasagna and French Bread
Sesame Chicken with Chow Mien
Chicken Pot Pie

I have 17 dishes listed here that I normally have the ingredients for.
I try to make my weekly meals include a chicken dish, a beef dish, cheesy dish, and meatless dish, but that is mostly so we don't get tired of chicken every night.
I also don't normally do all the easy dishes in one week because I like one night a week to be easy for me.

Microwave Poppycock for Popcorn

My mom always made this topping for popcorn when we watched movies on Sunday nights. I think it was so she didn't have to cook so many meals.
I did the same thing tonight when Andy was watching COPS with the kids. I wasn't done until after it was over, so they ate it while Andy read them their scripture story and bedtime books. The kids really enjoyed it.
My mom got this recipe from a lady she knew when she was first married. It is made in the microwave and is super easy and yummy!Poppycock for Popcorn

Ingredients:
1 ¼ cup Sugar
1 cup Butter (I used half butter and half margarine)
½ cup Corn Syrup
1 teaspoon Vanilla

Instructions:
Mix sugar, butter, and corn syrup together and microwave 8 minutes in a 4 quart glass bowl. Stir one time. Then add vanilla and microwave 5 more minutes. Pour on popped popcorn and stir. Warn impatient eaters that it is HOT. It hardens as it cools. My mom had a giant stack of plastic cups that we would use to eat popcorn.
This makes a very large size bowl of popcorn. If you have leftovers, place in a ziplock bag and eat it later.

Chocolate Chip Cookie Muffins

You know that title interested me! I found this recipe on this blog.

Ingredients:
2 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter (melted)
2 eggs
1 teaspoon vanilla
2 cups mini chocolate chips or regular milk chocolate chips
1/2 cup walnuts (optional)

Instructions:
Mix dry ingredients first. Then add wet ingredients. Mix well. Then add chocolate chips and nuts.
Bake at 400 for 15-20 minutes-or until toothpick comes out clean! Makes a dozen good sized muffins.

Result:
The girls and I LOVED these. Vincent had half of one too before his bath on Sunday morning. It was all gone, so I guess he liked it too. They really do taste like chocolate chip cookies, but they are a tad bit healthier in a muffin. Next time I'll have to add crasins to them. I love crasins.
Today the muffins were still delicious. I heated two up in the microwave for an afternoon snack.
The recipe made 17 muffins for me.

Fried Ravioli

This recipe came from this blog.
We gave my husband a deep fat fryer for Christmas, so we are trying more than just tater tots now. We do love our tater tots on a weekend evening.

Ingredients:
1 package Cheese Ravioli (WalMart brand has a bag for less than $3)
Marinara Sauce
2 cups Bread Crumbs (I used the Italian Seasoned kind so I didn't have to use the basil and oregano or salt and pepper.)
2 Eggs
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
Pinch of Salt and Pepper
Oil for frying

Instructions:
Mix all dry ingredients in a shallow dish (works well with a fork or you can shake them up in a baggie and then put them in a shallow dish, like a pie pan). In another dish beat the eggs with a teaspoon of water. Take the ravioli and put them in the egg, then bread crumbs. Fry them at 375 degrees for about 3 minutes per batch. Put them on a baking sheet in a 250 degree oven until they are all done. Serve with your favorite marinara sauce (heated up) for dipping.

Result: Everyone enjoyed these. Elizabeth even broke her strike with eating spaghetti sauce and said that she liked it to dip in. Next time Andy wants to try making them with meat raviolis.
The best part about using the deep fat fryer to make dinner, is that Andy cleans it up.

Pizza Spaghetti

This recipe was from the site Organize and Decorate Everything. The author of that blog is a mother of eight, so the recipe HAS to be good. She said this recipe is their favorite.
Here it is.

Ingredients:

4 ounce package Sliced Pepperoni

1/3 cup Margarine, melted

12 ounces Thin Spaghetti (cooked) I used Penne because I ran out of spaghetti an didn't put it on the list.

4 ounces Grated Swiss Cheese

16 ounces Grated Mozzarella Cheese

2 cans Tomato Sauce- I used Spaghetti Sauce.

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Basil

Instructions:

Boil pepperoni for a few minutes to remove excess fat.

Pour margarine into a 11×7 baking dish.

Toss cooked spaghetti in margarine. (You could use a small amount of oil instead of the margarine).

Cover spaghetti with one can of tomato sauce. Take it to the edges of the baking dish.

Layer in the order listed:

1/2 of the grated Swiss cheese

1/2 of the pepperoni

1/2 of the mozzarella

Sprinkle with oregano and basil.

Pour on second can of tomato sauce and spread to edges.

Top with the remainder of the Swiss cheese, pepperoni, and mozzarella cheese in that order.

Optional add-ins:

mushrooms, sausage, olives, ground hamburger, peppers, onions

Bake for 25 minutes at 350 degrees.

Result: Everyone enjoyed it a lot! This one will be used again.

Chocolate Pumpkin Muffins

This recipe came from the blog Bake at 350 and sounds SO good.
It uses a box of chocolate cake mix, so this is perfect for a fast, easy, and somewhat healthy treat (it does have pumpkin in it after all).

Ingredients:
1 box Chocolate Cake Mix
1 can (15 oz) Pumpkin
1/2 cup Mini Chocolate Chips
2 Egg Whites
2 Tablespoons Water

Instructions:
Preheat the oven to 375 degrees. Grease the insides of your muffin pan (or liners, otherwise the muffins will stick to the paper.)
In a large bowl, whisk the egg whites until a little foamy. Add in the remaining ingredients and stir until well blended. Use a 1/4 cup to fill prepared baking cups (you could also use a mini muffin tin.) Bake for 15-20 minutes or until toothpick comes out clean.
Remove from pans and let cool on rack.
She added chocolate chips on top of each muffin while they were still warm so they looked nicer.

Kung Pao Chicken

I got this recipe from Shape magazine. I found a free subscription someplace and am trying a few ideas out. I bought all the ingredients at WalMart, so they should be available anywhere. They did cost about $10 to buy the four bottles, but hopefully we really want to make this recipe many more times.I baked my chicken. I wasn't sure about the sauce, so I didn't pour it all over the chicken. Grilled Chicken with Kung Pao Sauce
Ingredients:
6 Boneless, Skinless Chicken Breasts, thawed
1/4 cup plus 2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Black or Red Rice Vinegar (or Red Wine Vinegar)
1 Tablespoon plus 1 teaspoon Water, divided
1/4 teaspoon Sugar
1/4 cup Oyster Sauce (this part sounds gross to me, but I'll give it a try. I'm not a seafood lover.)
1/8 teaspoon Sesame Oil
1/2 teaspoon Cornstarch
1/4 cup Unsalted Peanuts, optional
1 Scallion, Slivered

Instructions:
Grill Chicken (you can use a BBQ or a 10 inch grill pan) over medium heat for about 7 minutes on one side and 3 on the other or until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 Tablespoon plus 1/2 teaspoon water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water (1/2 teaspoon). Drizzle the cornstarch/water mixture into the sauce. Return sauce to a boil and simmer for about 1 minute or until slightly thickened. Remove from heat and set aside.
Using a pastry brush, coat each chicken breast with sauce (or dump it on). Garnish with peanuts and scallions and serve immediately.
Tastes great served with rice (regular, brown, or wild) and a side of broccoli or other vegetables.
Shape includes the nutrition score per serving (1 Chicken Breast with 2 Tablespoons Sauce):
173 calories
5 grams fat <1>
29 grams protein
1 gram fiber
24 mg calcium
1 mg iron
971 mg sodium
It also added that a normal take out serving of this dish would be 510 calories and 36 grams of fat instead of their 173 calories and 5 grams of fat for a 4 ounce serving.

One of my husband's favorite Chinese dishes is Kung Pao Chicken. His top choice is still General Tso's Chicken or Beef followed by Beef and Broccoli, but Kung Pao may overtake that if this recipe turns out.

Result:
I really disliked it. My husband thought it was pretty good. I only had one bite. He cleaned his plate and dumped the sauce all over the rice too. I could only taste the nasty oyster sauce. If you like seafood, this is for you.

Anyone want a freshly opened jar of oyster sauce?

Best Ever Pizza Dough

I went to a cooking class through church last year sometime on cooking pizza, even though I thought I had a pretty good recipe for the pizza dough already, and discovered THE BEST RECIPE for crust there. It is super good and soft and I feel like I can throw it in the air after I roll it out. I don't because I'm afraid I'll drop it on the floor, but I love this recipe!
It makes two twelve inch pizzas or three really really thin pizzas. I have doubled this recipe in my big KitchenAid.

Ingredients:
4 1/2 cups Flour
1/4 cup Vegetable Oil
2 cups Warm Water
2 teaspoons Salt
1 teaspoon Yeast

Instructions:
Measure all ingredients and place in mixer or large bowl. Mix together and knead until smooth. Make sure to incorporate all the flour at the bottom of the mixer/bowl.
Cover and let rise until double. It can take 2 1/2 hours to rise. If you want it to rise more quickly, preheat your oven and place bowl on top of stove to get all the warmth of the oven.
The lady who taught the class swore by the pizza stones and special paddle that you slide the pizza from to the stone. I have a stone and rarely use it because I'd rather have two cheap silver pans that I can cut on and don't care if they get marks on them because they cost $3 each.
I spray my pans with cooking spray and then sprinkle cornmeal (my husband prefers the gritty kind rather than the floury kind) on top of that to make the crust not be mushy in the middle.
Separate dough into two and roll out with flour into a circle. Place pizza dough onto pizza pan with cornmeal. Repeat with second section of dough.

Now you are ready to add pizza sauce (WalMart has a really good brand for $1 a jar), about 1 1/2 cups of mozzarella cheese, toppings of your choice, and another 1/2 cup of mozzarella cheese.
Some options are:
Pepperoni (with Sliced Olives)
Chicken (with BBQ Sauce or Alfredo Sauce and Green Onions and Bacon)
Veggie (with Green and Red Peppers, Olives, Artichokes, Onions, Mushrooms, Tomato, etc.)
Canadian Bacon and Pineapple
All Meat (Sausage, Bacon, Pepperoni, Chicken, etc.)
Cheese (mozzarella)

To make dessert pizza, use same crust.
Add your favorite canned fruit or fruit pie filling and then the following topping.
Dessert Pizza Topping:
4 Tablespoons Butter
1 cup Brown Sugar
1 cup Flour
Mix until crumbly and then spread over fruit filling.

Bake either pizza at 425 degrees for 15 minutes or until melted all the way through and bubbly.

What do you like to eat on your pizza? Our favorite is Pepperoni with olives.

Fresh Fruit Salad

I was asked to bring a salad to Thanksgiving, so this is what I came up with. It's pink!
I'm more of a dessert kind of girl. (See other posts for verification on that.)

Ingredients:
12 oz Whipped Topping
12 oz Marshmallow Creme (it comes in a jar usually above puffed marshmallows.)
12 oz Fresh Raspberries (frozen will probably be fine too.)
6-7 small Crisp Apples sliced and diced (not too small)
1 pound (or so) sliced Grapes (mine were too big for small kids)
1 Pomegranate (open it and get all the seeds out without the white membrane stuff)
3 cups Colored Marshmallows

Instructions:
Mix whipped topping and marshmallow creme together with raspberries. Toss apples in and coat with whipped topping mix. Toss in grapes and pomegranate. Mix well. Make sure the salad is a good pink color. Add marshmallows to soak up extra juice and fill in corners of salad. Kids love marshmallows (at least most do.) I may add a banana tomorrow when I retaste it. I didn't want it to get brown or too soggy.

My usual salad is fruit cocktail, mandarin oranges, marshmallows, and whipped topping with the occasional cut up apple or banana, so this is a really fresh yummy salad and it's pretty healthy too! Try it.

If you aren't sure about the pomegranate (and I wasn't), then add a spoonful or two of the salad in a small bowl and mix a few pomegranate seeds in to see what you think. They do have small seeds in the center, but with crisp apples you can't tell very much and they are supposedly a "super food".
Sorry I haven't posted lately. I've been in a cooking rut. Maybe I'll come up with some new recipes to try out soon.

Red Sauce Chicken Enchiladas

This is NOT from scratch. At least not the sauce. I use the cans of red enchilada sauce. It is very yummy though and it has made it to Andy's top five meals that I make. He likes everything I make (because I know what he doesn't like and don't add those things).
You could make this ahead of time or even the night before. It throws together fairly quickly. I made mine this morning and then put it in the fridge until we got back from after-school activities. Otherwise, dinnertime would be harder and I'd want to break my goal of only going out to eat once a month. Now dinner's in the oven.

Ingredients:
2-3 Chicken Breasts
1 large or 2 small cans Red Enchilada Sauce (brand doesn't really matter. We actually tried the more expensive one when I had a coupon and liked the WinCo brand Hytop more.)
13-15 Corn Tortillas (works with regular flour tortillas too in a pinch. Guess why I know?)
2 cups Shredded Cheese (Mexican is good. Cheddar works fine)

Instructions:
I just boiled two chicken breasts (with the spices I like-garlic, parsley, red pepper, and chili pepper, use what you like) and cut them up.
Spray 9x13 pan. If you want to, you could pour half a can of sauce in. Heat up 6 tortillas at a time with a paper towel around them, then put some chicken across tortilla with some cheese and roll it up. Place it in a 9x13 pan and repeat until the pan is full. Dump sauce on top and some cheese. Cover with tin foil and let it soak in all the juices from the sauce. You can cook it right away too. Cook for 40 minutes at 350 degrees. If your pan is coming straight from the fridge, you can put it in before the oven is heated.
Either way, this is a great filling meal. The kids like it too. It's so good!
You could serve it with sour cream or guacamole if you want to. We like it just the way it comes out. It also works to tear up the tortillas if you don't have time to fill each one and make an enchilada casserole. Make some Spanish rice to go with it or some corn if you want.

Double Oat Breakfast Cookies

I found this recipe the day one of my friends asked if I wanted to go on a morning hike and eat breakfast at the top of a hill around us. I just tried it out and they are so good. Try them and see for yourself. Someone is so smart to combine something we all love with another meal that makes it easy to eat and fast. Now, I don't have to feel so bad about eating cookies in the morning.

Ingredients
1/2 cup Butter, softened
1/2 cup Smooth Peanut Butter
1-1/4 cups Sugar
1/2 teaspoon Baking Soda
1/4 teaspooon Salt
1/4 cup Water
1 Egg
1 Tablespoon Vanilla
1-1/2 cups Flour
1 cup Rolled Oats
1 cup Golden Raisins and/or Milk Chocolate Pieces (I used Mini Chocolate Chips and Crasins)
3 cups Round Toasted Oat Cereal (such as Cherrios)

Instructions:
Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased (I greased mine) cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
Recipe found on Better Homes and Gardens website or in their September 2009 issue.

Pineapple Bundt Cake

I got a silicone pan from a company a while ago and finally thought of a way to use it. I made a pineapple upside-down cake in the microwave. Yes, the microwave. The cool thing about these pans is that you can put them in the microwave to cook cakes quickly.
I actually didn't "buy" the pan. I got a notice from a friend that they give their pans away and you only have to pay shipping (about $8.00, but less than a whole pan would cost, I think). Here's the site to get a free pan from the company. Go to their freebie section, and if you don't want to sign up for anything else, just pay shipping. They have all kinds of other dishes and tools too if you don't want a "fluted cake pan".
AND my cake slid right out too! I know some of these pans say they are easier, but this one seems to be!I found a pineapple upside down cake recipe online, but it only used half a cake mix, so I doubled it and I didn't use Maraschino cherries because I didn't have any, but feel free to do that too and I didn't have rings of pineapple, just chunks, so that's different too, but it will all taste the same.

Ingredients:
3 Tablespoons Butter, melted
1 cup Brown Sugar
20 ounce can Sliced Pineapple (Reserve juice)
1 box Cake Mix (I used yellow, but you could use white)
2 Eggs

Instructions:
Spray a microwaveable bundt cake pan with non stick vegetable spray.
Melt butter (in a different dish) and pour into bundt pan.
Spread brown sugar over butter in bottom of pan.
Place pineapple around the pan on top of the sugar and butter. Save the juice!
(If you want to add cherries, you can slice them and spread them around the pineapple here.)
Mix remaining pineapple juice and eggs in with the cake mix.
Pour mix over pineapple in pan.
Bake in microwave on high for 15-18 minutes on a turn table. If you don't have a turn table, rotate every 4-5 minutes. Take out when top looks spongy, and has holes, not dough on top.
Let cool for 5-10 minutes before flipping onto serving dish. (Otherwise, you might do what I did and miss part of the plate and have to slide it back on. Good luck with that.)
I'm taking it to a family BBQ tonight to share. I'm so excited to try it!

Oh, it would probably work fine to cook it in a glass baking dish too. I would probably take less time to cook though, so check on it often.
Update: Everyone liked it. They were all impressed with my cooking skills. It went so fast some people didn't even get to try it and they were bummed.

Homemade Granola Bars

I'm looking for cheap and easy ways to snack (healthy too!) This recipe is great, especially with the substitutions. I just need to buy some mini chocolate chips for next time so they stretch farther. I used chocolate chips and crasins.

Easy Granola Bars
Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (or ground whole wheat flour)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — or substitute applesauce
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips or raisins, crasins, nuts

Directions:
1. Preheat oven to 325 degrees.
Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
I think the recipe would be even better with 1/4 cup Karo Syrup too. They are a little dry, but still good.
This recipe came from this site. Food Storage Made Easy.net