GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Guilty Pleasures: Cappuccino-Chocolate Coffeecake

This recipe is really simple and the flavor in the end isn't overly sweet and the coffee-flavored chocolate swirls in the cake give it a great touch. I especially love the coconut mixture on the top! This is a great dish to bring to a brunch or coffee event!

CAPPUCCINO-CHOCOLATE COFFEECAKE

1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee

• Heat over to 400 degrees F.
• Grease an 8x8-inch square pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter. Set aside.
• Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.
• Stir together melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. 
• Sprinkle coconut mixture evenly over top.
• Bake 20-25 minutes or until golden brown. Serve warm.
• Serves 6-8.

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Guilty Pleasures: Sweet Potato Custard Pie

Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE

1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

• Mix potatoes, sugar, and butter; beat well. 
• Add egg yolks, vanilla, milk and nutmeg; beat together well. 
• Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
• Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
• Test for doneness with a knife. Serves 8.

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Guilty Pleasures: Quick Eggnog Pie

I was given the pleasure to review a wonderful cookbook called "Guilty Pleasures" by Gwen McKee and Barbara Mosely. I was like "ohhh time to bring out the fat pants"! There are so many fantastic recipes ranging from cakes to pies to breakfast sweets and anything in between for any occasion that you might want to have a sweet. Recipes are well written, easy to follow and you know that when you make one of them in the book, that it has been perfected.

I choose an easier recipe to start out. This pie has a very rich flavor, absolutely amazing. However, if you don't like eggnog, you will NOT like this pie. I used rum instead of vanilla flavoring and it added another level of flavor, almost a kick. A small piece was definitely enough!

QUICK EGGNOG PIE

1 envelope unflavored gelatin
3 tblsp cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 cup sugar
1/4 tsp salt
2 tsp vanilla or rum flavoring [I used rum!]
1 (9-inch) graham cracker pie shell
Nutmeg for garnish

• Soften gelatin in cold water. 
• Warm eggnog over direct low heat. Stir in softened gelatin, and continue heating until completely dissolved. Chill until partially set, then beat until smooth.
• Into stiffly whipped cream, beat sugar, salt and flavoring. 
• Fold into eggnog mixture. Pour into pie shell. 
• Chill 2-4 hours. Garnish with nutmeg. Serves 8.

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Grilled Chicken Thighs with Pineapple Relish

GRILLED CHICKEN THIGHS

with PINEAPPLE RELISH

1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
8 skinless, boneless chicken thighs
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tblsp red onion, finely chopped
1 tblsp cider vinegar
1 tsp sugar

• Combine garlic powder, cumin, 1/2 tsp salt and pepper in smal bowl; sprinkle over chicken.
• Grill chicken on grill over medium-high heat until done. About 4-7 minutes each side.
• Meanwhile, combine remaining 1/4 tsp salt, pineapple and remaining ingredients in a medium bowl. 
• Serve relish over chicken.

Grilled Pineapple & Pancetta Pizza

GRILLED PINEAPPLE & PANCETTA PIZZA

4 oz pancetta, diced small
1 fresh and ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
1 tblsp vegetable oil
2 tblsp sugar
6 scallions, root ends trimmed
3 tblsp olive oil, divided
Kosher salt to taste; more to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature [Pillsbury makes a great crust!]
1/2 cup Onion Marmalade [recipe below]
6 oz Camembert cheese, sliced [or Mozzerella cheese]
2 tblsp flaked sweetened coconut, toasted
Red pepper flakes, optional

• Cook the pancetta in a small skillet over med-high heat until crispy, drain on a paper towel. Reserve for topping.
• Brush pineapple rings with veg oil and sprinkle sugar over both sides. Let sit 5 minutes. Brush scallions with oil and sprinkle with salt.
• Preheat the grill over medium-high heat.
• Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots (3-5 minutes). Remove from grill. Chop scallions, reserve for topping.
• Roll out pizza dough using grits to prevent sticking. Grill dough over INDIRECT low heat until bottom is lightly browned.
• Flip over dough and top with marmalade. Top with cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions. Finish grilling the pizza until the bottom is lightly browned and toppings are melted and heated through.
• Remove from grill, sprinkle with toasted coconut, and season with salt and pepper. Slice and serve immediately.

Onion Marmalade:

2 tblsp olive oil

1 tblsp unsalted butter

3 large yellow onions, thinly sliced and roughly separated into rings

1 tsp kosher salt

• Heat the oil and butter together in a large, heavy saute pan (like a Dutch oven) over medium heat. When butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
• This will keep, tightly covered, in the fridge for up to 2 days. I suggest making this ahead of time to save time when the rest of the pizza is made.

Toasted Coconut Flakes

• Place coconut flakes in a saute pan over med-high heat and stir until the flakes are lightly browned.

I highly suggest you not drop this on the ground...like I did on my first attempt. So. Not. Cool.

Blueberry Cream Cheese Monkey Bread

BLUEBERRY CREAM CHEESE

MONKEY BREAD

2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
1 cup blueberries
3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

• Preheat oven to 350 degrees F.
• Spray 11-inch spring foam pan and set aside.
• Place the blueberries, 1 tablespoon sugar and cream cheese in a food processor, and process until smooth.
• Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
• Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
• Roll up both dough sections into a log -- jelly-roll style.
• Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.
• Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
• Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
• Serve immediately.

Icing:

• Mix a little of the filling left over with 1/4 cup powdered sugar and add a couple drops of milk at a time until you get the right consistency.

recipe from Amazing Moms.com

Banana Sunflower Seed Cookies

BANANA SUNFLOWER SEED COOKIES

1-1/2 cups all-purpose flour
1 tsp baking soda
2 very ripe medium bananas, peeled and mashed
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
1/2 cup shelled sunflower seeds
1/2 cup miniature chocolate chips

• Whisk together flour and baking soda in a small bowl. Set aside.
• In a large bowl, beat bananas, butter and sugar until well combined.
• Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
• Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.) 
• Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper. 
• Scoop about 1 tablespoon of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 15 to 17 minutes until edges are lightly golden. 
• Yield: about 24 cookies

Rosemary & Strawberry Shortcake Pizza

This is the best thing I've every had. Period. I would eat the entire pizza if no one else was around... I won't mention how many times I've actually made this... The bread is like a scone, and the honey with the strawberries accent the rosemary in perfect unison. Its the best right out of the oven, or the next day when the juices have soaked in completely. Don't go another day without trying this!

ROSEMARY & STRAWBERRY SHORTCAKE PIZZA

1 Quart Strawberries, rinsed, then halved or quartered (4 cups)
¼ cup honey 
3 cups all-purpose flour
¼ cup granulated sugar
2 Tbsp. chopped fresh rosemary
4 ½ tsp. baking powder
¾ tsp. salt
½ cup cold unsalted butter, cut in small pieces
1 ¾ cups whipping cream
1 egg white, lightly beaten
2 Tbsp. sugar
Sweetened whipped cream

• Preheat oven to 400 degrees F. 
• In large bowl, combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake.
• For shortcake, in food processor combine flour, ¼ cup sugar, rosemary, baking powder, and salt; pulse to mix (Or whisk together in large bowl.) Add butter to flour mixture; pulse several times. (Or cut in butter with pastry blender or two knives.) 
• While pulsing, add cream, pulsing until dough begins to come together. (Or make a well in center of flour mixture. Pour cream into well. Mix with fork until dough is evenly moistened.)Turn out dough in lightly floured surface. Knead quickly. Roll dough to 9x13 inch rectangle (1/2- inch thickness). 
• Transfer dough to large parchment-lined baking sheet. With sharp knife, score dough (cutting not quite through) in 1 ½ -inch squares. Brush dough with egg white; sprinkle with 2 Tbsp. sugar. 
• Bake 22 to 26 minutes or until golden brown. Transfer shortcake and parchment to wooden board or platter. Spoon strawberries on shortcake. Drizzle with juices.

Recipe directly from ABC Chanel 7 News in Chicago, IL on June 7th, 2012

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Shrimp with Cocktail Sauce

SHRIMP WITH COCKTAIL SAUCE

The Shrimp:
Peel and devein the shrimp, leaving the tails. Steam for 1-2 minutes then put them in an "ice bath" to stop the cooking process. [an "ice bath" is a large bowl of ice water]


The Sauce:
1/2 cup chili sauce [or you can use ketchup]
2 tblsp horseradish
1/4 tsp sugar
1/2 tsp course salt
1/2 tsp freshly ground black pepper

2 tsp lemon juice

1 tsp Worcestershire sauce

2 garlic cloves, minced [optional]

4 drops tobasco sauce [optional]

• Mix ingredients together and chill. Serve cold with shrimp!

Looks good, huh? Because it WAS!

Kiwi Yogurt Smoothie

SMOOTHIE MONDAY

KIWI YOGURT SMOOTHIE

My kids have been begging me to make a smoothie with kiwi's, so I finally gave in. Kiwi is a delicious fruit, however, it can be really ripe and sweet, or really sour. I usually get a combination, I can really tell the difference until I eat it. So with that, I made a smoothie, then needed to "re-do" it with a little bit of sugar added. I didn't realize how much the sour takes over the sweet.

5-6 fresh kiwis, peeled
1/2 cup yogurt
2 tblsp sugar

• In a blender, process until smooth. Serves 2 big glasses.

Lamb & Feta Stuffed Bell Peppers

LAMB & FETA STUFFED BELL PEPPERS

1 tblsp olive oil
1 medium white onion, chopped
1 garlic clove, minced
4-5 medium bell peppers, any color
2 tblsp fresh dill, chopped
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 cup cooked rice
1 lb ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tblsp fresh lemon juice
1 tsp white granulated sugar

• Preheat oven to 375 degrees F.
• Heat old in large skillet over medium-high heat. Add onion and cook for 4-5 minutes or until just tender. Add in garlic and cook another 1-2 minutes.
• Slice top off peppers and remove seeds. Stand peppers upright in a square baking dish, or rectangle if using more than 4 peppers.
• In a large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb then fold in feta cheese. Stuff peppers with mixtures.
• Mix tomato sauce with water, lemon juice and sugar. Pour over peppers allowing enough to pool in dish. Cover in foil.
• Bake peppers for 45 minutes. Uncover and bake for additional 15 minutes, basting with sauce every 15 minutes. Make sure internal temperatures reach at least 165 degrees F. Serve hot.

Wild Blackberry Bread

Oh yes, you read that right. I was given the pleasure to visit a friend's property and pick all the wild blackberries that I wanted. So at the end, I ended up with a little over 6 pounds. And I just L.O.V.E. it!

WILD BLACKBERRY BREAD

1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1-1/2 cups fresh blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice

• 
  
• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together flour, salt, baking powder and cinnamon. Gently toss in the blackberries.
• In a different medium bowl, combine sugar and next 5 ingredients and mix until all combined.
• Add the sugar mixture to the blackberry mixture and gently stir until evenly blended.
• Pour into a greased loaf pan (8.5"x 4.5"/ normal sized) and bake for 1 hour and 10 minutes, or until toothpick inserted comes out clean.
• Cool on wire rack for 10 minutes still in the loaf pan, then remove it from the pan and let cool for about an hour.
• Drizzle icing (recipe below) over top. Slice and serve!

Icing:

In a wire mesh, crush blackberries through the strainer to get the juice without the seeds. You only need about 2 tablespoons of juice, so about 1 cup of blackberries should do the trick. In a small bowl, put about 1/4 cup powdered sugar. Little at a time, add the blackberry juice until its a the right consistency to drizzle over the bread. 

Cantaloupe & Peach Smoothie

So, we had a little bit of left-over cantaloupe sitting around...so I decided to get creative. The first one I tried wasn't so successful, but the 2nd time, perfect! Now, I don't have exact measurements, but I'm sure it'll be great whether you have more or less of each ingredient.

CANTALOUPE & PEACH SMOOTHIE

1/3 cantaloupe, cut into cubes
2 cups frozen peaches
2 packages of peach yogurt (about 6 oz each) [I used greek yogurt and was just as delish!]
1-1/2 cups Mango-Orange-Peach Juice (or just mango, or just orange, or just peach--which ever you have!)
2 tablespoons sugar

• In a blender, process all ingredients until smooth.


• Add more juice as needed for the right consistency.


• Serve immediately! Serves 4.

#13 Peanut Butter Cookies [feature!]

I saw these cookies and wanted to make them part of my 25 days of Christmas sweets! These come from Kim of The Misplaced Midwesterner, so make sure you hop over and show her some comment love!

PEANUT BUTTER COOKIES

Click on image to directly see post

1 cup sugar
1 cup peanut butter
1 egg
Sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

MY NOTES: I baked mine for 7 minutes because the 9 minute ones came out pretty dark and very crisp. I like mine to have some softness to them.

#8 Raspberry Ribbon Cookies

I came across this recipe and HAD to add it on my list of Christmas sweets! Its from Kaitlin from AnnaBean, and stop by to see her amazing blog as well! Click on the image to link back to the original post.

Raspberry Ribbon Cookies

What You'll Need:

Cookie:   1 cup butter, softened
                 1/2 cup sugar

                 1 egg

                 1 teaspoon vanilla

                 2 1/4 cups flour

                 1/2 teaspoon baking powder

                 1/4 teaspoon salt

                 1/2 cup raspberry jam

Glaze:     1 cup confectioners sugar

                2 tablespoons evaporated milk

                1/2 teaspoon vanilla extract

Ready, Set Go!

1. Cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt. Gradually add to cream mixture and mix well.

2. Divide dough into 4 portions; shape each into a 10 x 2.5" log. Place logs 4" apart on greased or foil-lined baking sheets. Make a 1/2" depression down the center of each log.

3. Bake at 350 degrees for 10 minutes.

4. Fill depressions with jam. Bake another 10-15 minutes longer or until lightly browned.

5. Cool for 2 minutes. Remove from baking sheet and place on cutting board. Cut log into 3/4" slices and place on wire racks.

6. In a small bowl, combine the glaze ingredients until smooth. Drizzle glaze over warm cookies and cool completely.

*If the bars are too hard to cut (they were for me), make them more than a 3/4" slice, or roll the cookie dough into 1" balls, indent with thumb and then follow the rest of the recipe. Works just as well! 

#3 North Pole Cupcakes

NORTH POLE CUPCAKES

(You'll see a lot of my inspiration from Pinterest!)

This isn't really a recipe. I used box cake (gaaaasp! I know!) and "box" icing (gaaaaasp! I know!) that tasted like peppermint. Made the cupcakes according to the direction and frosted them. I sprinkled a little white sugar over top to give it the "sparkly" snow has. Take a peppermint stick (or break candy canes apart, like I did) and then put a little icing on top and top it off with a red M&M.

A few hints:

• Don't put the peppermint sticks in until you are ready for delivery or to eat--the candy "melts" and will make the snow look more like blood....trust me on this one. You could probably freeze them to prevent bleeding as well, but don't quote me on that.
• The peppermint icing was AWESOME and gave it more of a unique flavor rather than just plain vanilla.
• Get a HUGE bag of M&Ms so you can eat all the ones you didn't use!
• Put in clear plastic cups for a cute shell around it and delivery it without any hiccups!
• These are PERFECT for bake sales!

Corn Crisps

***Thanks to Pinterest, I'm getting a lot of traffic on this recipe! So, WELCOME! Please take a look around at other recipes, there are some fabulous ones (if I must say so myself)! And please "like" me on FaceBook so you won't miss anything! Thanks again for taking the time to visit and enjoy the food!***

I saw these in "family fun" magazine and had to try. We all LOVE corn and these looked like the best bite-sized side for any meal!

CORN CRISPS

1/2 cup flour
1 tsp kosher salt, plus more for sprinkling
3/4 tsp baking powder
1/2 tsp cumin
1/4 tsp sugar
1/8 tsp cayenne pepper [optional]
1 large egg
1/4 cup milk
1 T [tablespoon] unsalted butter, melted
1-1/2 cups can or frozen corn, thawed if frozen [I think it could do with MORE corn, so try adding 2 cups]
1/4 cup finely chopped scallions
Canola or vegetable oil

• In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. 
• In a medium bowl, whisk together the egg, milk, and butter. 
• Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
• Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. 
• For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. 
• Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
• Repeat with the remaining batter.

Apple Chips (HCG Friendly)

Remember those huge bushels of apples I picked a week or so ago? This was one thing I made with all those darn apples. I had to figure this out, and its a touch-and-go way of cooking. Why? It all depends on how think you slice the apples! Mine were on the "thicker" side, so it took a lot longer to make. So keep an eye on them, and trust your cooking instincts!

APPLE CHIPS

A hand full of apples
optional: cinnamon and sugar

Slice the apples (the thicker, the longer they will have to cook)

Place slices on a single layer on parchment paper on top of a cookie sheet

Sprinkle with sugar (I used stevia, it was great!) and cinnamon

Cook on a very low degree (250 degrees F) for a few hours (mine took more like 5 to 6 hours). Pull them out when they are crisp!

Store in an air-tight container (to keep them crisp)--they should last about 1-1/2 to 2 weeks.

*These are HCG Friendly!*
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German Apple Strusel

I don't like making any kind of dough--including pie crusts...so finding something "in a box" makes me REALLY happy! I found this at the commissary and I couldn't wait to try it out. The box calls for a can of fruit pie filling or you can add fresh fruit. I decided to go with apples...after all, I do have a few bushels left...

GERMAN APPLE STREUSEL

  

6-7 red apples (I used Gala and they were great!!), peeled, cored and chopped
4 tablespoons sugar
1-1/2 teaspoon cinnamon
1 stick butter (room temperature)
1 egg

Follow the instructions on the box to make the crumb mixture (this uses the butter and egg).

[do first] For the filling: In a big bowl, combine chopped apples with sugar and cinnamon in a big bowl and stir to get them all covered, and let sit while you make the rest.

Press 2/3 of dough on the bottom of a spring-form pan, and a little up the edges. Then pour in the filling and then add the rest of the crumble mixture on the top! Bake in 350 for 1 hour (the box said 40-50 minutes, but it wasn't near long enough for me--keep an eye on the top and cook it until its slightly brown).

So, if you see this box--grab it--trust me on that one. Enjoy!