Wednesday, June 30, 2010

#1718 - Bread Machine Cinnamon Buns

(by Shirley McNevich)

3/4 cup milk
1 egg
3 cups BREAD flour
3 TBSP white sugar
1/2 tsp. salt
4 TBSP butter (cut into smaller pieces)
2 tsp. active dry yeast
Filling: 1/3 cup butter (melted); 1/2 cup white sugar; 2 tsp. cinnamon; 1/2 cup chopped nuts (optional)
Glaze: 1 cup Domino's powdered sugar; 1 to 2 TBSP milk; 1/2 tsp. vanilla

In a bread machine set on the dough setting add milk, egg, bread flour, white sugar, salt, 4 TBSP butter and yeast--press start. When dough is finished, flour your counter, add the dough to the floured counter, and flour the top of the dough. Use your hands to knead the dough for a minute or two. Place the dough in a glass bowl, add a tea towel to the top of the bowl and set aside for 15 minutes. Flour the counter, add dough, flour the top of the dough. Use a rolling pin to roll out the dough to 15" long and 10" wide. Use a pastry brush to spread the melted butter over the top of the dough. In a small bowl add 1/2 cup white sugar and cinnamon--stir to mix. Sprinkle the cinnamon sugar mixture all over the top of the melted butter on the dough. Sprinkle the nuts over the top of the dough (if you wish). Roll the dough up (like a jelly roll), then use a knife to cut the roll into 1" thick pieces. Place the dough pieces in a greased 9 x 13 metal cake pan. Cover the top of the cake pan with saran wrap and set them aside until they double in size. Carefully remove saran wrap and bake at 375 degrees for 20-25 minutes. Remove from oven, cover the top with foil, and invert on to a cutting board. Glaze: in a bowl add powdered sugar, 1 to 2 TBSP milk, and vanilla--stir until mixed. Glaze the buns after they cool slightly and just before serving.

Tuesday, June 29, 2010

#1717 - Frozen Yogurt Punch

(by Shirley McNevich)

1 gallon Hawaiian punch (cold)
1 pint vanilla frozen yogurt (softened slightly)


In a punch bowl add Hawaiian punch. Spoon all of the softened frozen yogurt into the punch--stir carefully until mixed. Serve.

Monday, June 28, 2010

#1716 - Chinese Chicken Nuggets

(by Shirley McNevich)

8 boneless/skinless chicken breasts (cut into nugget sized pieces)
canola oil (for frying)
Dutch oven (or large cast iron skillet)

Dipping Sauce: 1/2 cup Heinz ketchup; 1 tsp. soy sauce; 1/3 cup white vinegar; 1/2 cup Domino's dark brown sugar (packed); 1 cup white sugar; 3/4 cup water; 3 TBSP cornstarch

Chicken Nuggets Batter: 1 cup flour; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. white sugar; 1 1/3 cups water

Sauce: in a saucepan over medium heat add ketchup, soy sauce, white vinegar, brown sugar, and white sugar--stir until mixed. Add 3/4 cup water and cornstarch--stir until mixed, then bring to a boil while stirring. Once boiling, reduce heat to low and continue stirring until the mixture thickens. Remove from stove and let the mixture cool to room temperature (if you're not going to use it right away, refrigerate after it's cooled to room temperature).

Chicken Nuggets: in a large bowl add flour, baking powder, baking soda and white sugar--stir. Add 1 1/3 cups water--stir until batter forms. Cut the chicken breasts into nugget sized pieces, then add the chicken pieces to the batter--toss to coat. In a Dutch oven or cast iron skillet over medium heat add oil (about 1" deep)--heat oil to 375 degrees. Carefully add chicken pieces and fry them on both sides until golden brown, then place them on paper towels to soak up some of the oil. Serve with the sauce you made earlier (stir sauce before using).

Sunday, June 27, 2010

#1715 - Coconut Angelfood Cupcakes

(by Shirley McNevich)

1 box Betty Crocker angelfood cake mix
1 bag Baker's angelflake coconut

Prepare cake batter according to box directions. Place cupcake liners into muffin tins--fill each 3/4 full with batter (refrigerate extra batter while cupcakes are baking, then fill more cupcake liners). Bake at 375 degrees for 12-18 minutes or until browned. Cool completely. Frost with white frosting, then sprinkle each with coconut.

Saturday, June 26, 2010

#1714 - Dried Beef Chicken Casserole

(by Shirley McNevich)

1/4lb. dried beef (in sandwich meat section of grocery store) broken into bite sized pieces
4 boneless/skinless chicken breasts
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's golden mushroom soup

In a buttered glass baking dish, spread the dried beef pieces on the bottom of the dish. Salt and pepper the chicken breasts (to your taste) and place the chicken pieces on top of the dried beef. In a bowl add sour cream and golden mushroom soup--stir. Pour the soup mixture all over the chicken breasts. Bake at 350 degrees for 1 hour or until chicken is tender.

Friday, June 25, 2010

#1713 - Church Salad

(by Shirley McNevich)

1 - 3oz. box strawberry Jell-O (or any fruit/berry flavor)
1 - 12oz. cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
12oz. of Cool Whip

In a saucepan add Jell-O powder, pineapple and its juice--turn heat to medium--stir and cook until gelatin is dissolved. Remove from heat and cool to room temperature. Add cottage cheese and Cool Whip--stir until mixed. Pour into a flat glass serving dish--refrigerate until cold.

Thursday, June 24, 2010

#1712 - Cheese Crispies Appetizers

(by Shirley McNevich)

8oz. grated sharp cheddar cheese
2 cups flour
1 cup melted butter
2 cups Kellogg's rice krispies cereal
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
a dash of Worcestershire sauce

In a bowl add grated cheese, flour, melted butter, rice krispies, salt, cayenne pepper, dry mustard and Worcestershire sauce--mix with your hands until mixed. Roll the mixture into walnut sized balls. Place them of greased cookie sheets and press down on the top of each with the tines of a fork to make a criss cross pattern. Bake at 350 degrees for 12-15 minutes or until lightly browned.

Wednesday, June 23, 2010

#1711 - BBQ Beef Roast

(by Shirley McNevich)

1 - 3lb. sirloin tip roast
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 chopped onion
2 cloves garlic (chopped) - optional
1 - 8oz. can Hunt's tomato sauce
2 TBSP Domino's dark brown sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Heinz ketchup
1/4 cup cider vinegar
1 TBSP Worcestershire sauce

In a Dutch oven add roast, salt, 1/2 cup water and pepper--cook over medium heat and cook both sides until browned (turning when necessary) and water is almost gone. Add another 1/2 cup water, tomato sauce, onions, garlic--bring to a boil, turn heat to low, put the lid on and cook it for 90 minutes. In a bowl add paprika, dry mustard, ketchup, vinegar and Worcestershire sauce--stir. Pour the mixture over the top of the meat and use a brush to spread the mixture on any empty spots. Bring the mixture to a boil, turn heat back to low, put the lid on and cook for 90 more minutes or until tender.

Tuesday, June 22, 2010

#1710 - Dill Weed Refrigerator Pickles

(by Shirley McNevich)

9 cups cucumber slices (wash but do not peel before slicing--slice into coin shaped pieces)
2 tsp. salt
1 tsp. celery seed
2 cups white sugar
1 cup cider vinegar
1 cup sliced onions
a pinch of garlic salt
a pinch of dill weed

In a large bowl add white sugar and vinegar--stir. Add salt, celery seed, garlic salt and dill weed--stir. In a large glass jar add sliced onions and cucumber slices--pour the cider mixture over the cucumber and onions. Close the lid tight and let it sit on the counter overnight. The next day refrigerate--refrigerate for 4 days before eating.

Monday, June 21, 2010

#1709 - Cranstrawberry Relish

(by Shirley McNevich)

1lb. fresh cranberries (rinsed)
1 orange (peeled and cut into bite sized pieces--remove any seeds and large pulp)
1 lemon (peeled and cut into bite sized pieces--remove any seeds and large pulp)
1 cup white sugar
1 pint fresh strawberries (washed, de-stemmed and sliced in half)

In a food processor add cranberries, orange pieces, lemon pieces, white sugar and halved strawberries--process until pureed. Taste--if too sour add a little more white sugar. You can use a blender instead of a food processor if you do small amounts of the ingredients at a time. Place in a serving bowl and refrigerate until cold.

Sunday, June 20, 2010

#1708 - Two Minute Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
1/2 cup Hershey's cocoa
1/4 tsp. salt
1/4 cup milk
1 TBSP vanilla
1/2 cup butter
1 cup chopped nuts (optional)

In a 2 quart microwave safe bowl add powdered sugar, cocoa, salt, milk and vanilla--stir. Place the butter on the top of the mixture. Microwave on high for 2 minutes (slightly less if your microwave is more than 1200 watts). Remove from microwave--stir until smooth. Add 1 cup of chopped nuts if you wish--stir. Pour mixture into an 8" square pan lined with foil and greased. Cool to room temperature, then refrigerate until hard before cutting.

Saturday, June 19, 2010

#1707 - Kool-Aid Punch

(by Shirley McNevich)

2 envelopes cherry Kool-Aid
2 cups white sugar
2 quarts cold water
1 large can cold pineapple juice (around 40oz.)
1 quart cold Schweppes ginger ale

In a punch bowl add Kool-Aid, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve, add ginger ale--stir. Makes about 1 gallon.

Friday, June 18, 2010

#1706 - Pink Lemonade Punch

(by Shirley McNevich)

46oz. of cold pineapple juice
3/4 cup white sugar
1 - 6oz. Minute Maid frozen pink lemonade concentrate (defrosted)
2 1/4 cups ice water
1 quart premium quality strawberry ice cream
2 1/2 quarts cold Schweppes ginger ale

In a punch bowl add cold pineapple juice, white sugar, pink lemonade concentrate and ice water--stir until well blended. Use a tablespoon and spoon all of the ice cream into the mixture--stir until at least half of the ice cream is melted. Slowly add cold ginger ale--stir. Serve immediately.

Thursday, June 17, 2010

#1705 - Double Buttermilk Banana Cake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
3 eggs
1 cup buttermilk
3 1/2 cups flour
2 tsp. vanilla
1 cup mashed ripe bananas
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add salt, baking powder, baking soda and buttermilk--beat. Add bananas--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes.

Wednesday, June 16, 2010

#1704 - Amish Sugar Cookies

(by Kim [Knecht] Bickel - friend)

2 cups canola oil
3 cups white sugar + extra for sprinkling
4 eggs
2 TBSP baking powder
2 tsp. baking soda
2 TBSP vanilla
1 cup buttermilk
9 cups flour

In a mixer add canola oil, white sugar and eggs--beat. Add buttermilk--beat. Add vanilla, baking powder and baking soda--beat. Slowly add flour--beat (continue by hand with a wooden spoon when it gets too thick for the mixer). Drop by teaspoonfuls on to greased cookie sheets. Sprinkle a little white sugar on the top of each cookie. Bake at 350 degrees for 8-10 minutes.

Tuesday, June 15, 2010

#1703 - Pecan Nut Pie

(by Shirley McNevich)

20 Ritz crackers (crushed)
1/2 cup broken pecan pieces (coarse--not fine)
3/4 cup white sugar
3 egg whites (beaten stiff)
1/2 tsp. baking powder
1 tsp. vanilla

In a bowl add pecans, crushed crackers, baking powder and vanilla--stir. Add white sugar--stir. Add beaten egg whites--fold them into the pecan mixture using a spoon. Pour the mixture into a greased 9" pie plate. Bake at 325 degrees for 25 minutes.

Monday, June 14, 2010

#1702 - French Fried Onion Casserole

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can French's french fried onion rings
1 small box Minute Rice
1/2 tsp. pepper

Cook the box of rice according to box directions. In a large bowl add both soups and pepper--stir. Add chicken and cooked rice--stir. Pour mixture into a greased casserole dish. Pour the french fried onions rings all over the top. Bake at 350 degrees for 15-20 minutes or until hot.

Sunday, June 13, 2010

#1701 - Lemon Sugar Cookies

(by Shirley McNevich)

1 lemon (room temperature)
2 sticks softened butter
1 1/4 cups white sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
3 cups flour

Grate 1 TBSP zest from the lemon rind, and squeeze 1 TBSP lemon juice from the lemon. In a mixer add butter and white sugar--beat. Add egg--beat. Add vanilla, lemon juice and lemon zest--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the dough into 4 equal pieces. Place each dough ball on separate pieces of Saran wrap and flatten each--refrigerate overnight. The next day start with one dough piece--unwrap it, flour your counter, place the dough on the floured counter and flour the top of the dough. Use a rolling pin to roll the dough to 1/4" thick. Use cookie cutters to cut the cookies. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool completely. Frost or glaze if desired.

Saturday, June 12, 2010

#1700 - Ricotta Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
4 TBSP softened butter
2 fresh lemons (room temperature)
1 1/4 cups white sugar
1/4 cup cornstarch
2 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. ricotta cheese (part skim)
4 eggs
2 cups half and half
2 tsp. vanilla

In a bowl add graham cracker crumbs and softened butter--stir. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 375 degrees for 10 minutes. Cool for 15 minutes and reset oven to 325 degrees. Use two lemons--squeeze 1/3 cup lemon juice and 2 tsp. zest (grated peel)--set aside. In a bowl add white sugar and cornstarch--stir with a spoon. In a mixer add cream cheese and ricotta cheese--beat for 5 minutes. Add cornstarch mixture--beat on low until mixed. Add eggs--beat. Add vanilla and half and half--beat. Add lemon juice and zest--beat. Pour the batter into the baked crust. Bake at 325 degrees for 1 hour. Turn oven off and let the cheesecake in the oven for 1 hour (do not open the oven door). Cool completely, then refrigerate overnight.

Friday, June 11, 2010

#1699 - Rhubarb Upsidedown Cake

(by Shirley McNevich)

3 TBSP + 1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1lb. (or slightly more) rhubarb (washed)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup white sugar
1 tsp. vanilla
1/2 cup milk
sliced fresh strawberries

In a 12" non-stick skillet over low heat add 3 TBSP butter--as the butter melts, swirl it around to cover the bottom and the sides of the skillet with melted butter. Sprinkle the brown sugar over the bottom of the skillet--cook/stir until brown sugar starts to melt, then remove skillet from heat. Trim the ends of the rhubarb stalks. Place the rhubarb stalks in rows so they cover the bottom of the skillet (cut them where necessary). In a bowl add flour, baking powder and salt--stir. In a mixer add 3 egg whites--beat until peaks form. Add 1/4 cup white sugar--beat until stiff, then scoop the mixture into a bowl. In a mixer add 1 cup butter and 3/4 cup white sugar--beat. Add 3 egg yolks and vanilla--beat. Slowly add flour mixture--beat. Add milk--beat. Remove bowl from mixer--add beaten egg white mixture and stir with a spoon. Pour batter evenly on top of the rhubarb in the skillet. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. When serving, add slices fresh strawberries to each piece of cake.

Thursday, June 10, 2010

#1698 - Taco Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
3 - 16oz. cans chili beans (do not drain)
1 - 16oz. can chopped tomatoes (do not drain)
1 - 16oz. can whole kernel corn (do not drain)
1 - 8oz. can Hunt's tomato sauce
1 envelope taco seasoning mix (2 envelopes if you like it spicy)
1 1/2 cups water
1 1/2 cups shredded cheddar cheese
crushed tortilla chips (optional)

In a skillet add ground chuck, salt, pepper and chopped onion--cook and stir until beef is browned, then drain. In a Dutch oven add meat mixture, chili beans, tomatoes, corn, tomato sauce, taco seasoning mix, and water--stir. Turn heat to medium--stir and bring to a boil, then turn heat to simmer. Stir occasionally and cook until all ingredients are hot. Serve in bowls and top each bowl with shredded cheddar cheese. Optional--crush some tortilla chips and add to the top of each soup bowl with the cheese.

Wednesday, June 09, 2010

#1697 - Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 - 14.5oz cans Italian style stewed tomatoes
2 - 13.75oz. cans beef broth
1 - 17oz. can mixed vegetables (drained)
1/2 cup uncooked medium wide egg noodles
1/2 tsp. oregano

In a skillet add ground chuck, salt, pepper and chopped onions--stir and cook until meat is browned, then drain. In a Dutch oven add browned meat, stewed tomatoes, beef broth, mixed vegetables, oregano--stir. Add egg noodles--stir. Cook/stir over medium heat--bring to a boil, then reduce heat to simmer. Simmer for 15-20 minutes or until egg noodles are tender.

Tuesday, June 08, 2010

#1696 - Yellow Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/2 cups milk
1/2 cup white sugar
1/2 cup Baker's angelflake coconut
Frosting: 1 - 8oz. Cool Whip; 1/2 cup or more Baker's angelflake coconut

Prepare cake mix according to box directions (including baking in a 9 x 13 cake pan). Cool cake for 15 minutes. In a saucepan over medium heat add milk, white sugar and coconut--stir and bring to a boil. Use a fork to poke holes all over the top of the cake. Pour the hot sugar mixture evenly over the top of the cake--smooth it out with the back of a wooden spoon. In a bowl add Cool Whip and the 1/2 cup of coconut--stir. Frost the cake with the Cool Whip mixture. Refrigerate until cold.

Monday, June 07, 2010

#1695 - Cream Cheese Zucchini Cake

(by Shirley McNevich)

2 cups raw/shredded zucchini (do not peel before shredding--remove any large zucchini seeds while shredding)
2 cups flour
2 tsp. baking soda
2 cups white sugar
1 tsp. salt
3 eggs
4 tsp. baking powder
2 tsp. vanilla
1 cup canola oil
Frosting: 2 cups Domino's powdered sugar; 1/2 cup softened butter; 1 - 3oz. Philadelphia cream cheese (softened); 1 tsp. vanilla

In a mixer add eggs, canola oil, white sugar, vanilla--beat. Add shredded zucchini--beat. Add baking soda, salt and baking powder--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45 minutes. Cool completely. Frosting: in a mixer add cream cheese and butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake, then refrigerate.

Sunday, June 06, 2010

#1694 - Condensed Milk Rice Pudding

(by Shirley McNevich)

3 cups water
3/4 cup uncooked white rice (NOT Minute Rice)
1/2 tsp. salt
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
1/2 cup raisins (optional)
2 beaten eggs
cinnamon for sprinkling

In a saucepan over medium heat add water, rice, raisins and salt--stir and bring to a boil. Once boiling turn heat to simmer, and simmer for 15 minutes (stirring occasionally) or until rice is tender. Remove from heat--add condensed milk and vanilla--stir. Return to low heat--add beaten eggs--stir and cook until mixture sticks to the spoon. Pour mixture into a glass serving dish--sprinkle the top with cinnamon. Cool to room temperature, then refrigerate until very cold.

Saturday, June 05, 2010

#1693 - Banana Oatmeal Cookies

(by Shirley McNevich)

1 cup butter flavored Crisco shortening
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
3 medium sized ripe bananas (peeled and mashed)
2 cups Quaker quick oats
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cinnamon, ground cloves--beat. Add mashed bananas--beat. Add oats--beat. Slowly add flour--beat (continue stirring by hand if too thick). Remove bowl from mixer--add chocolate bits and stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

Friday, June 04, 2010

#1692 - Cheese Cream Pie

(by Shirley McNevich)

1 baked pie crust dough OR 1 ready-made graham cracker crust
1 can Eagle brand condensed milk (NOT evaporated)
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup lemon juice
1 tsp. vanilla
1 can of pie filling (your choice of flavor)

Bake pie crust dough in a pie plate--cool completely. In a mixer add cream cheese--beat. Add condensed milk, lemon juice and vanilla--beat. Pour the mixture into cooled pie crust OR graham cracker crust. Refrigerate until firm, then top with the can of pie filling.

Thursday, June 03, 2010

#1691 - Lime Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
1 small box lime sugar free Jell-O
1/4 cup boiling water
2 - 6oz. containers lite key lime yogurt
1 - 8oz. Cool Whip

In a bowl add boiling water and Jell-O--stir well until dissolved. Let it cool to room temperature. Add both yogurts--stir with a whisk until mixed. Add Cool Whip--stir with a wooden spoon. Pour the mixture into the graham cracker crust. Refrigerate overnight.

Wednesday, June 02, 2010

#1690 - Lemon Cups

(by Shirley McNevich)

1 can Lucky Leaf lemon pie filling
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 lemon (squeezed for juice; save peel)
2 boxes phyllo cups (can also be marked as fillo cups--they are mini pie shells that have been pre-baked and are frozen)
1 - 8oz. Cool Whip
1 cup crushed graham crackers

In a bowl add pie filling, Eagle milk, 3 TBSP of the fresh lemon juice, and 1 TBSP of the grated lemon rind (zest). Fill each of the phyllo cups with the lemon filling. Refrigerate until firm. Spoon a little Cool Whip on top of each and sprinkle graham cracker crumbs over the top of each. Refrigerate until cold.

Tuesday, June 01, 2010

#1689 - Spaghetti Chicken Casserole

(by Shirley McNevich)

8oz. raw spaghetti (cooked according to box directions, drained but not rinsed)
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup milk
1/2 tsp. salt
1 cup cooked, bite-sized chicken pieces
2 cups shredded cheddar cheese

Grease a 9 x 13 glass baking dish. In a bowl add soup and milk--stir until mixed. Add salt, chicken pieces and 1 cup of the shredded cheese to the soup mixture--stir. Add cooked spaghetti to the soup mixture--stir. Pour the whole mixture into the greased baking dish. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle the other cup of shredded cheese over the top and bake for 20 minutes longer or until hot.