Honey Bourbon Pulled Chicken

So, I'm trying Honey Bourbon Pulled Chicken today.  I'm pretty excited about it.  Thought I would share...

Paula Deen has struck again

My mother-in-law gets me a subscription to Cooking with Paula Deen every year for Christmas.  Talk about a gift that my whole family has benefited from!  I love it!  And the January/February issue this year has been the source of my last three recipe posts!  Sooo good!  This is actually a slight variation on her 'Individual Chicken pot Pies'.
As is usually the case, I have been making Chicken Pot Pie for years now, but have not been entirely happy with the outcome.... until now!  All I'm going to preface this recipe with is this, it has bacon in it... I know, right?! 

Chicken Pot Pie
2 T butter
3 1/4 lbs bone-in chicken breasts, skinned (about 3)
1 3/4 cups chopped onion
1 cup chopped celery
1 can cream of chicken soup
4 slices bacon
1 (8oz) packaged sliced baby bella mushrooms
1 t black pepper
1/2 t salt
3/4 cup all-purpose flour
2 cups frozen mixed vegetables (corn, carrots, peas, green beans)
2 crust pie-crust
1 large egg

Melt butter in large skillet and saute onion and celery.  Boil chicken in water, remove and shred.  Fry bacon, remove and saute mushrooms.  Combine onions, celery, chicken, soup, bacon, mushrooms, pepper, salt, flour and frozen vegetables.  Stir and turn off heat.  Prepare pie plate with pie crust.  Pour in filling, add top crust and brush with egg white.
Bake at 375 for 45 minutes.  Watch closely in last 5 minutes to prevent burning.  Let sit for 10 minutes upon removing from the oven.

Mexican White Bean Soup

Seriously.  We fought over the leftovers.

Mexican Chicken-White Bean Soup (aslo from Paula Deen)
1 T butter
2 cups chopped white onion
1 cup chopped poblano pepper
1/2 cup chopped celery
2 jalopenos, seeded and chopped
4 cloves garlic, minced
5 cups chicken broth
1 (16 oz) package dried great northern beans, soaked, drained, and rinsed
2 t ground cumin
1 t salt
2 1/2 lbs bone-in chicken breasts
1/2 cup chopped fresh cilantro
3 T fresh lime juice
Garnish:  lime wedges

In a 6 qt pressure cooker, melt butter over medium high heat.  Add onion, peppers, celery and garlic.  Cook, stirring often, for 3 minutes or until onion starts to soften.  Stir in broth, beans, cumin, and salt.  Nestle chicken into broth mixture.
Secure lid on cooker, and bring to high pressure over high heat.  Immediately reduce heat to low to maintain pressure, and cook for 13 minutes.  Remove from heat, and use natural-release method. 
Remove chicken from cooker.  Remove and discard skin and bones; shred meat using 2 forks.  Stir shredded chicken, cilantro, and lime juice into soup.  Garnish with lime wedges if desired.

Again, I don't have a pressure cooker (yet) so I boiled the chicken and then shredded.  Then I combined all ingredients using some of the water that I boiled the chicken in, and simmered for a good hour and a half.  Yummy!!  I completely recommend serving with bread : )

Italian-Style Grilled Pizza

This was amazing!!  So glad I made this - multiple compliments from the kids and My Man!  And pretty easy too!  Especially if you're used to using a grill!

Italian-Style Grilled Pizza

1 cup shredded mozzarella cheese
1/4 cup grated fresh Parmesan cheese
4 plum tomatoes, seeded and diced (I used cherry tomatoes - and I used more like 10)
1/4 cup fresh basil leaves, sliced into fine ribbons
1 can (2.25 oz) sliced pitted ripe olives, drained
2 T olive oil
1 T red wine vinegar
2 garlic cloves, pressed
1/2 t each salt and coarsely ground black pepper
1 pkg (16 oz) prebaked pizza crust (I used a thin wheat crust hoping to cut some calories : )

1. Prepare grill for direct cooking over medium coals.  Place mozzarella cheese in bowl.  Grate Parmesan cheese into bowl.  Slice tomatoes in half, remove seeds and cut into small pieces.  Slice basil into ribbons.  Add tomatoes, basil and olives to bowl; mix gently.

2. In small bowl, combine oil, vinegar, garlic salt and pepper.  Lightly brush top of crust with 1 T of the oil mixture.

3. Place crust in center of grid of grill, top side down.  Grill crust, uncovered, 4-5 minutes or until deep golden brown.  Turn crust over and carefully remove.

4. Add remaining oil mixture to cheese mixture in bowl; mix well.  Spoon cheese mixture evenly over top of crust; return pizza to grid of grill.  Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.

5. Remove pizza to cutting board; slice and serve!

We just happened to have leftover grilled chicken that we chopped up and added to this recipe.  My Man was helping me in the kitchen this particular day : )  I should mention that this is a Pampered Chef recipe.  I love Pampered Chef, have a couple of their cookbooks and several of their tools and cookware.  Their recipes are some of my favorites and I know I have other Pampered Chef recipes listed here. I cannot believe I have had this book this long and not made this recipe!

This is a definite keeper!!

Orange-Tarragon Chicken

1 3/4 lbs boneless skinless chicken breasts (about 3 breasts)
3/4 tsp salt
1/4 tsp ground black pepper
4 tbsps butter, divided
1 shallot, minced (I used a quarter of an onion)
1/2 cup dry white wine
1/2 cup orange juice
1/2 cup heavy whipping cream
1 tsp dried tarragon
1 (16 oz) package linguine, cooked and kept warm

Cut chicken breasts in half cross-wise and pound to 1/4 inch thickness. sprinkle with salt and pepper.

In a large skillet, melt 2 tbsp butter over medium heat. Add chicken breasts, in batches if necessary, and cook for 3 to 4 minutes per side. Remove from skillet, and keep warm.

Melt remaining 2 tbsp butter in skillet. Add shallot, and cook for 1 minute. Add wine, and cook for 2 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add orange juice, cream, and tarragon. Return chicken to skillet, and cook for 8 to 10 minutes or until sauce is slightly thickened. Alice chicken. Serve over hot cooked linguine with steamed asparagus.

This was really yummy... the next day. It seemed a little bland the day of and then mouth-watering the next day as a leftover. Weird.

Five Days of Paula

I'm getting ready to try Paula's Mon-Fri. menu. I'll let you know how it goes. The menu includes...

Monday: Orange-Tarragon Chicken Linguine and Steamed asparagus

Tuesday: Onion-Smothered Pork Tenderloin Wild Rice and Steamed green beans

Wednesday: Hearty meatless Taco Salad and fresh orange wedges

Thursday: Jumping Jack's Sloppy Joes with Steak Fries

Friday: Slow-Cooker Swiss Steak with Mashed Potatoes and green salad

Here's a few pics to update you on the last few days. My mother's birthday dinner here last Sunday. Yummy : ) I must, must, must share this icing recipe and the mashed sweet potato recipe. I'm not a huge sweet potato fan and this is one of my new favorite dishes.

Lo put my brother's size 14 shoes on and had herself a gigle fit : )Popsicle break!

Quick Take-out Thai Chicken Curry

This was fantastic! Total new favorite, try it today : )

2 tsps ground ginger
2 tsps ground cumin
1 1/2 tsps curry powder
1/4 tsps salt
1/8 tsps ground red pepper
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
2 tbsp vegetable oil
1 onion, coursely chopped
1 (14.5 oz) can diced tomatoes
1/2 cup coconut milk
2 tbsp mild curry paste
white rice
garnish: sliced green onions

In a medium bowl, combine ginger, cumin, curry powder, salt and red pepper. Add chicken, tossing to coat.

In a large skillet, heat oil over medium-high heat. Add chicken and onion; cook for 6 to 8 minutes or until onion is tender. Stir in tomatoes, until onion it tender. Stir in tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer for 20 minutes. Serve over rice. Garnish with sliced green onions, if desired. *Light coconut milk can be substituted for reular coconut milk, if desired.

I found the coconut milk in the asian food section. The curry paste was a little pricey for a tiny jar but it looks like it will last awhile. Also, I could not find ground red pepper, just crushed. So I ground a little myself.

Paula Deen's Chili-Lime Southwest Wraps

This recipe came out of the same issue that the Chocolate Pumpkin Bread did. And it was a lifesaver! Totally loved it. My Man, of course, added tobasco sauce. He also said he wouldn't mind more lime juice and more kick of some kind. I'm thinking I'll add jalopenos to his next time...

But, they were great. She (Paula) added this to the issue as a 'tailgating' food. It's a cold dish. However, it's great to have on hand. We had it for lunch, we had it for dinner, and when we ran out of tortillas, we ate it with tortilla chips!

Chili-Lime Southwest Wraps

1/2 cup mayonnaise
1 T lime juice
1 t chili powder
3 cups shredded cooked chicken
1 10 oz can diced tomatoes and green chiles
1 15.25 oz can black beans, rinsed and drained
1 15.25 oz can whole kernel corn, rinsed and drained
1/2 cup chopped cilantro
7 10-in. flour tortillas

In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chiles, beans, corn, and cilantro, Spoon mixture into each tortilla. Roll up tortillas, and cut in half.

Honey-Mustard Chicken Wings

I have been obsessed with slow-cooker recipes lately. Really trying to be smart about the time I spend in the kitchen - and still enjoy the process of finding and trying new recipes. Anyway, My Man absolutely loved these and of the two of us he would be the authority on wings! So simple and yummy!

Honey-Mustard Chicken Wings

3 pounds chicken wings
1 tsp salt
1 tsp black pepper
1/2 cup honey
1/2 cup bbq sauce
2 T spicy brown mustard (I used honey dijion this time)
1 clove garlic
3 to 4 lemon slices (My Man could have gone without these, but I love the extra tang)

Rinse chicken and pat dry. Sprinkle salt and pepper on both sides of chicken. Place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through. Place broiled chicken wings in slow cooker.

Combine honey, bbq sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. top with lemon slices. Cover; cook on low 4 to 5 hours.

Remove and discard lemon slices. Serve wings with sauce.

Poppyseed Chicken Casserole

I don't know what it is about this casserole, but it is total comfort food to me. Like many of my recipes, someone brought this to us when we had just had a baby and it just hit the spot. Total blessing. Enjoy.

Poppyseed Chicken Casserole

4-5 chicken breasts
8 oz. sour cream
2 cans cream of chicken soup
1 stick butter
2 sleeves ritz crackers
2-3 T poppy seeds

Preheat to 425 degrees. Boil the chicken breasts 10-15 minutes and let cool. Cut up chicken and mix with sour cream, soup and a few shakes of poppy seeds. Spread in a 9x13 pan. Melt the butter and crush the crackers. Mix together and add the remaining poppy seeds. Spread topping in the dish. Bake for 45 minutes. Be sure not to burn topping.

The Lady's Chicken Noodle Soup

I have a Chicken Noodle Soup recipe already, as you can plainly see. But it is very similar to my Chicken and Dumplings (all right, Paula's). Until I had this at my mother-in-law's. It is also Paula's, so I googled it. Have I ever mentioned that I LOVE mushrooms?

STOCK
1 (2 1/2 to 3 lb) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

SOUP
2 cups sliced carrots
2 cups sliced celery
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry (I omit this, b/c I never have it on hand)
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional (this is not optional for us)
Serve with crusty french bread

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have apporximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

Chicken and Dumplings... Lord help us.

I love Paula Deen.


And I don't watch her show.


I don't even own any of her books.


But.


I love her simply because she developed this recipe.


This recipe alone has made my family so happy. Dumpling heaven happy.


I remember the day clearly, My Man said, 'what are dumplings anyway?' And it prompted me to find a good dumpling recipe. Because I'm a southern girl, and dogone it, I need to be able to make dumplings! So where did I go? I googled 'Paula Deen Chicken and Dumplings'. And this is what I got. Did I mention that we love it?

Chicken:
1 (2 1/2 pound) chicken, cut into 8 pieces (I have used chicken breasts instead but it's not as good)
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 1/2 tsp House Seasoning, recipe follows
1 (10 3/4 oz) can cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour
1 tsp salt
ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and bring to a simmer over medium high heat. Simmer the chicken until it is tender and thigh juices run clear, about 40 minutes. remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.


To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups

*I almost never serve this without a big loaf of homemade bread.

Tex-Mex Lasagna

Yet another another Paula Deen recipe, but this time I can claim that my mother-in-laws to blame! :-) Thanks, Ann! We love this one!

2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 (15.25 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with chiles
2 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 (16 oz) container sour cream
1 (8 oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese, grated
1 (8 oz) package cheddar cheese, grated

In a dutch oven, combine 1st 12 ingredients. Bring to a boil over med-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350. Lightly grease 9x13 baking dish.

Spoon one-third of sauce into prepared dish. top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes or until hot and bubbly. Let rest 10 minutes before serving.

(I bake mine with foil over the top and remove it 10 minutes before its done.)

Make sure you let it sit up!

Chicken Noodle Soup

Is there anything that says home more than Chicken Noodle Soup? I love this stuff! I love the smell that fills the house when I make this! And I LOVE sopping up all the broth with crusty French bread!

Chicken Noodle Soup

Noodles:
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup COLD water
1 tsp water

Broth:
3-4 Chicken breasts (a small chicken would be awesome too)
4-5 quarts water (depending on how what you want the broth to noodle ratio to look like)
1 bay leaf
3 chicken boullion cubes
3 ribs of celery, sliced
2 large carrots or 3 small, sliced
salt and pepper to taste

Throw all of this in a big pot or dutch oven. The chicken breasts can even be frozen. Bring to boil with the lid on and once it gets going turn it way down and just let it simmer. For like ever. Okay, seriously, 40 minutes or so. Then, take the chicken out, shred to bite size pieces and place back in the pot. Low heat.

Noodles: Mix the flour eggs and salt well. Slowly add the water until you can form a ball of dough. Roll it out (on a floured surface) pretty much as thin as you can get it. It's pretty tough to get too thin. I like to cut my noodles with a pizza cutter as thin as I can get them. Cover the noodles with a towel until your closer to when you want dinner ready.

To finish, bring the broth to a boil again, and add the noodles one by one. They only need to cook for a couple of minutes and will float to the top when they're done. Try to keep from stirring. Cover and set to low until you're ready to spoon them up!

Boneless Hot Wing Dip

In honor of football season, I thought I'd post My Man's latest craze. He brought this home from work demanding that I make it - okay, not really. Not really My Man's style.

I'm going to give credit where credit is due, he got it from K. Motsinger. So, Katie, you can tell her I know she's responsible. Just Kidding.

Boneless Hot Wing Dip

2 packages softened cream cheese
4 lbs large boneless chicken breasts (use frozen chicken and don't thaw before cooking)
1 bottle Kraft bleu cheese dressing
2 bottles hot wing sauce - (K. uses Ott's)
3/4 cup mozzarella cheese (shredded)
3/4 cup Colby-jack cheese (shredded)

Preheat oven to 350

Boil 3-4 quarts of water, boil the frozen chicken breasts for about 8 minutes (less if the chicken is thawed), remove from water and cool just enough to handle, shred with 2 forks or by hand.

Put shredded chicken in saucepan and pour hot wing sauce over all, simmer for about 20 minutes, stir often and remove from heat.

Stir in the cream cheese, stir until completely Incorporated.

Spray Pam or non-stick agent in 9x13 baking pan.

Spoon chicken mixture into baking pan

Pour bleu cheese dressing over the top of the chicken

Combine the shredded cheeses together and spread over the dressing and chicken.

Bake for 30 minutes in oven or until cheese melts, slightly cool and serve. You can put it all in a crockpot also instead of baking it and heat it on low for several hours.

Serve with tortilla chips, crackers or just eat it with a spoon if you're man enough! Ha!! (did I mention that I like K?)

Chicken Enchiladas

A dear friend made this recipe for us when we brought home Lola. It was delicious. I'm still working at making it as well as she did, but I thought I'd go ahead and pass along this super delicious recipe.

Sauce: 1 quart chicken broth (boil the chicken for the recipe in a large can of broth and add some water to cover the chicken - usually 4-5 breasts)
3 Tbsp. Chili powder
1/4 tsp. garlic salt
1/4 tsp. cumin
salt and pepper to taste
2 Tbsp. cornstarch in 4 Tbsp. water

Bring first 5 ingredients to boil. Add cornstarch and boil 1 min. Then turn off heat.

Filling:
3 cups cooked chicken chopped in small pieces
3/4 cups ripe olives
1/2 cup Monterey Jack cheese (sometimes use the 'Mexican Blend')
1/2 cup sauce
1 envelope of instant onion soup mix

Dip corn tortillas in hot oil for a second or two to soften. (place them between sheets of paper towels to soak up the grease). You will need 12-15 tortillas. Grease a 9x13 casserole dish. Dip each tortilla in sauce. Fill with filling and place in dish. sprinkle remaining cheese (or more cheese, if you wish) on top. Cover with the remaining sauce. Bake at 350 degrees 30-40 min. or until its bubbly. Top with sour cream and choped green onions if you wish.

*I struggle to keep this from being too runny, so note to self.

Creamy Italian Chicken

Anything that can be done in advance in a crockpot is a good thing, right? Wait, did I just steal a line from Martha Stewart?

Once again, please forgive me.

Creamy Italian Chicken

3 or 4 Boneless skinless chicken breasts, cubed
2 8 oz. bricks of cream cheese
2 cans of cream of chicken soup
2 packets of dry Italian dressing
Pasta of your choice (16 oz.)

Place everything in the crockpot but the pasta and cook on low for 6-8 hours. Totally yummy. And easy. Cook the pasta according to package directions when you're ready to eat. Serve sauce over pasta.

BBQ Chicken Pizza

Mmmmm. This recipe came from my neighbor. I'm told that California Pizza Kitchen, or something like that, makes something similar, but I've never eaten there nor do I think they have anything out this way - that might explain the name.

Aaaaaand, I've managed to take pictures again! Aren't you proud? I'd don't think they turned out to bad. Maybe I'm finally learning how to properly use my camera. Maybe.

BBQ Chicken Pizza

(ingredients to make 1 pizza)

Pizza Dough

12 oz. (approximately) BBQ sauce (Cookies or something sweetly similar)

1 cup shreded or diced chicken

1 small red onion

8 oz. shredded mozzarella cheese

I couldn't resist this picture. I like to make my pizza dough in my bread machine and I think it looks so yummy rising out of the pan like this.
I cheat and use a rolling pin (rather than throwing it up in the air - you understand), and then press it in with my floury fingers. Is that a word? Floury? Whatev...
Bake it according to the dough recipe that you're using. I bake mine at 400 degrees for about 10 minutes. Just so the finished product isn't doughy.
Then, generously slather on the sauce.

Slice the onion...
Chop the chicken....
Sprinkle on the chicken.
I'm pretty specific where how I place my onions... Not too many, not too few...evenly spaced. Whatever...
Pile on the mozzarella! I'm not specific about this at all.

Bake 15-20 minutes, until the cheese is melted and the cheese on the crust is starting to brown.

Enchilada Stacks

In an effort to organize my recipes and have them at my fingertips at all times no matter where I am, I'm going to try and post one once a day.



I love it when I post my goals on a public forum so that when I fail I do so in front of the entire world. Oh well. Can't say that I don't share my flaws with you.



I can't take credit for this recipe. A dear friend brought this for my family when I had baby #3. And then I laid seige to her inbox until she shared the recipe with me. They are wonderful.



ENCHILADA STACKS



Number of servings: 8

INGREDIENTS

2 cups cooked shredded chicken

3/4 tsp. ground cumin
2 cups sour cream

1tbsp. cilantro
1 1/2 cups shredded cheddar cheese, divided

pepper and salt to taste
1/2 c. chopped green onion

1/2 c. oil
1/4 c. chopped green chilies

10 flour tortillas
1 (10oz.) can mild enchilada sauce

INSTRUCTIONS

Prepare filling: Combine cooked chicken, sour cream, 1 c. of cheese, green onion, green chilies, cumin, and cilantro. Add salt and pepper to taste.

Fry tortillas: Heat oil over med. heat. Cook tortillas one at a time, frying on both sides until done. Drain on paper towels.

Assemble the stack: Pour enchilada sauce onto a deep plate. Dip one side of a tortilla into the sauce, then place it, sauce side down on a baking sheet. Spread small portion of the filling to cover the tortilla. Repeat procedure with remaining tortillas, sauce, and filling, stacking one tortilla on top of another and ending with a tortilla. Should use five tortillas in a stack with a total of two stacks.

Pour any remaining enchilada sauce over top of stacks, then sprinkle with remaining cheese. (Note: At this time, the stacks can be refrigerated a few hours till ready to bake and serve.) Bake in a 400 degree oven for 20 minutes.