Pier 49's Embarcadero Pizza

May 29, 2008

Studio 5 - KSL
By: Mike Dicou from Pier 49 Pizzas

Ingredients:
• 31 oz pizza dough ball
• 1/3 c pesto sauce
• 3/4c mozzarella cheese
• 3/4 c southwest seasoned grilled chicken
• ½ c signature special cheese blend (we would recommend an Italian cheese blend if purchasing in a grocery store)
Method:

Roll out the pizza dough into a 16 inch circle. Evenly spread the pesto sauce onto the pizza crust. Sprinkle on the mozzarella, chicken, and the special cheese blend. Place in a preheated oven on 400⁰ bake for 20 minutes. Enjoy!

Melt in Your Mouth Brownies

from Traditions...
A Taste of the Good Life

INGREDIENTS:
Brownie:
1/2 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
1 cup chopped pecans
1/2 teaspoon vanilla (Optional)
Frosting:
1 cup sugar
1/2 cup butter
1/4 cup milk
1/4 cup cocoa

TO PREPARE:
Preheat oven to 350 degrees. Melt butter in a double boiler. When melted, remove from fire and add sugar and beat well. Add eggs, one at a time, beating after each addition. Add flour, nuts and vanilla. Mix well. Pour into a greased and floured 9 x 9 pan. Bake for 20 to 25 minutes. (Do not overbake. These are supposed to be moist.) To make frosting, mix together all ingredients and bring to a full boil over low heat, stirring constantly. Cook exactly 1 minute – NO LONGER. Remove from heat, cool, stir and frost. Let frosting harden before cutting brownies.

SERVINGS: 12

Hummus

NOTE: For Middle-eastern version, add ½ tsp of powdered oregano mint (Mentha origanum)

Ingredients
1/3 cup water
3 tbsp sesame tahini
½ tsp salt
1/3 cup lemon juice
1 to 2 cloves garlic, minced
1 can chickpeas (19-oz)

1. In a colander thoroughly drain and wash the chickpeas until they stop foaming
2. Combine all ingredients in a food processor or blender
3. Process til smooth and creamy
4. Serve with pita bread wedges, other types of bread, crackers; or use as a vegetable dip

Serves 4

EASY HORS D'OEUVRE APPETIZER BALLS

Printed from COOKS.COM

1 c. biscuit mix
1 c. shredded cheddar cheese
1 lb. bulk sausage
Combine ingredients, mix until well blended. Shape into small walnut size balls.
Place on broiler type pan (to drain off fat from sausage). Bake at 350 degrees for 20 to 30 minutes.
Makes four dozen appetizer balls.

EASY APPETIZER

1 can water chestnuts (drained)
1/2 lb. bacon
1/2 jar apricot jam
1/2 bottle hickory smoked barbeque sauce
Cut bacon in short strips to wrap around a water chestnut. Pre-cook bacon in microwave. Wrap each bacon strip around water chestnuts and secure with toothpick. Put in 8 1/2 x 11 inch baking dish. Cover each wrapped water chestnut with barbeque sauce then top with apricot jam. Heat in oven until bacon is well done.

Banana Muffins

Carolyn Bascom

1/2 Cup Applesauce or Shortening
2 Eggs
1/2 Cup Honey
1 tsp Vanilla

Mix together & dissolve honey by stirring gently.
Can warm honey first to make more fluid.

2 Cups Wheat Flour
1/2 tsp Salt
1 tsp Soda
2 tsp Cinnamon

Sift together & Stir together with wet ingredients.

3 Soft bananas smashed
1/2 Cup Chopped walnuts, optional

Stir in well. Grease Mini-muffin tins well.
Bake @ 350 degrees for 14 minutes.
Makes 3 dozen.

Pioneer Bean Soup

(from the Lion House)

1 pint bean soup mix
7 cups water
1 ham hock
1 clove garlic - minced
1 large onion - chopped
1 teaspoon chili powder
1 to 2 teaspoons salt
1 8-oz can tomato sauce
2 carrots - chopped
1 rib celery – chopped

Wash the beans. Place all ingredients in a slow-cooker pot. Cover and cook on medium for 7 hours or till beans are tender. Or place in stockpot and cook on stove at simmer. Remove meat from ham hock and return meat to soup. Before serving, add juice of one lemon and top soup with grated cheese or sour cream (optional).

Makes 6-8 servings

Salt Dough

Here is the basic recipe:
• one cup of fine salt
• one cup of flour
• about half a cup of water

Mix the flour and the salt together in a large bowl. Depending on the flour brand, you may need a different amount of water so it is best to make a well in the center and pour in the water. You have to knead until smooth and elastic and non-sticky dough.
Shape the dough into a ball and wrap it into a plastic film in order to prevent it from drying. The dough is now ready to be used.

Variations :
The basic recipe can be adapted for different purposes :
• Add more flour and you'll get a softer dough
• Add more salt and the aspect of the sculptures will be granulous
• Add wallpaper glue and the dough will be more cohesive

A few way to add color to your sculptures :
• by using different brands of flour (rye, ...)
• by adding spices, chocolate powder, coffee...
• by adding gouache, oil paint (use gloves and knead long enough to get a uniform color)
• by adding food colorants
• by leaving the sculptures in the oven until golden
• you can also paint your sculptures once they have dried up

Royal Frosting

(mom’s frosting)

⅔ cup shortening
2 cup powdered sugar
pinch of salt
1 teaspoon vanilla
⅛ – ¼ cup milk (or 1 egg if you want frosting to harden on the top)

Mix all ingredients together and spread on baked goods.

Yuletide Linzer Bars

Allison Whiting

1 ⅓ cups butter or margarine, softened
¾ cup sugar
1 egg
1 teaspoon grated lemon peel
2 ½ cups all-purpose flour
1 ½ cups slivered almonds
1 teaspoon ground cinnamon
¾ cup raspberry preserves
Powdered Sugar

Preheat oven to 350˚ F. Grease 13X9-inch baking pan.

Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peal until blended. Mix in flour, almonds and cinnamon until well blended.

Press 2 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves. (Leave space in between dough to allow raspberry to show through.)

Bake 35 to 40 minutes until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar; cut into bars.

Makes 36 bars.

Ooey Gooey Peanut Butter and Fudge Brownies

Allison Whiting

Batter
No-Stick Cooking Spray
3 cups sugar
1 cup (2 Sticks) butter softened
½ cup Vegetable Oil
1 tablespoon plus 1 ½ teaspoons vanilla
6 eggs, at room temperature
2 ¼ cups all-purpose flour
1 ¼ cups cocoa
1 ½ teaspoons baking powder
¾ teaspoon salt
1 (10-ounce) bag peanut butter chips

For batter, preheat oven to 350ºF. Spray two 13 × 9 × 2-inch backing pans with Cooking Spray. In a large bowl beat sugar and butter until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl, combine flour, cocoa, baking powder and salt; blend well. While beating, gradually add flour mixture to creamed mixture; mix well. Fold in peanut butter chips. Evenly spread ¼ of batter into one pan.

Filling
1 ½ cups Creamy Peanut Butter
⅓ cup Vegetable Oil
½ cup sugar
3 tablespoons all-purpose flour
3 eggs, at room temperature
1 tablespoon vanilla

For filling, in a small bowl, cream together peanut butter and oil. Add sugar and flour; blend well. Add eggs and vanilla; beat until smooth. Carefully spread ½ of mixture evenly over batter in pan. Top filling with an additional ¼ of batter and spread evenly. Gently cut through layers to create a marble effect throughout the brownies. Repeat process with remaining pan and remaining batter and remaining filling. Bake for 30 minutes. Do not overbake.

Frosting
3 (1-ounce) bars unsweetened chocolate
3 tablespoons Creamy Peanut Butter
2 ⅔ cups powdered sugar
¼ cup water
1 teaspoon vanilla
¼ teaspoon salt

For frosting, meanwhile, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients; mix until smooth. If frosting is too thick, add an additional 1 to 3 tablespoons of water. Spread frosting over brownies immediately after baking. Cool in pans on wire racks.

Makes 3 dozen brownies

Marshmallow Krispie Bars

Allison Whiting

1 package DUNCAN HINES Fudge Brownie Mix, Family Size
1 package (10 ½ ounces) miniature marshmallows
1 ½ cups semi-sweet chocolate chips
1 cup creamy peanut butter
1 tablespoon butter
1 ½ cups crispy rice cereal

1. Preheat oven to 350ºF. Grease bottom of 13 × 9-inch pan.

2. Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes longer.

3. Place chocolate chips, peanut butter and butter in saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.
Makes about 2 dozen bars

Tip: For a special presentation, cut cookies into diamond shapes.

Gaylene’s Sugar Cookies

Janeane Brighton

2 cups sugar
1 c shortening
1 cup milk
2 eggs
6 c flour
2 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon lemon extract

Mix all ingredients together and bake at 350ºF for 8 minutes.

Butter Cream Frosting
½ cup butter
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
⅛ teaspoon salt

Cream butter and some of the powdered sugar. Add milk and mix well. Add remaining ingredients.

Jello

Finger Jell-O

Mix:
4 packages unflavored gelatin
3 small packages regular Jell-O
Add 4 cups boiling water
Stir until dissolved
For thick pieces pour into 13 × 9-inch pan. For thinner pieces use a jellyroll pan or cookie sheet with sides. Finger Jell-O stays firm in room temperature. Even overnight.



Stiffer Jello

Use ¾ of the normal amount of water mix accordingly.
Example
Instead of: Use
1 c. boiling ¾ c. boiling
1 c. cold ¾ c. cold
Quick set:
In place of cold water, measure ice cubes to required amount in measuring cup then fill the cup with ice water (as cold as you can get) to the required amount.

CARMEL CORN POPS TREAT

Allison Whiting

1-1/3 cube butter or margarine
2/3 cup sugar
2 tablespoons water
1 teaspoon vanilla
5 oz. Country Crisp Corn Pops

Melt butter or margarine in pan; add sugar and water: bring to a boil. Boil fast for four (4) minutes. Remove from heat. Add one (1) teaspoon vanilla. Add food coloring now if additional coloring is desired. Empty COUNTRY CRISP CORN POPS (5 oz.) into large bowl. Pour syrup over pops and stir until all are coated. Spread out on cookie sheet. Place in oven at 225 for ten (10) minutes. Remove; cool and serve.

Cake Mix Cookies

Allison Whiting

1 cake mix
1 cube of butter
1 egg
2 tablespoons milk

Mix all ingredients together. Add additional ingredients to fit the particular cake mix (nuts, chocolate chips, etc.) Bake 350ºF for 8 minutes.

Blueberry Cheesecake

Allison Whiting

2 cups oatmeal
⅔ cup brown sugar
1 cube margarine, melted
2-8 ounce cream cheese, softened
¾ cup powdered sugar
12 ounce Cool Whip
1 can blueberry pie filling

Mix oatmeal, brown sugar, and margarine. Press into a 13 × 9-inch pan (spray with non-stick spray). Cook at 350º F for 8 minutes. (No longer – it will be soft) Mix cream cheese and powdered sugar. Add cool whip, pour over crust, allow to set. Pour pie filling over the top. Cut and Serve.

Makes 15 – 24 servings.

Blonde Brownies

Leila Turner

⅔ cup margarine
2 cup brown sugar
Melt together and remove from heat.
Add: 2 egg and 2 teaspoons vanilla. Stir well.
Add: 2 cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda.

Pour into 9 × 13-inch greased pan. Sprinkle with chocolate chips and nuts. Bake at 350º F for 20-30 minutes

Applesauce Loaf Cake

(Grandma Brough’s Fruitcake)

1 cup shortening
3 cups sugar
3 eggs
3 teaspoons nutmeg
3 teaspoons cinnamon
1 teaspoon cloves
3 teaspoon salt
2 cups raisins
3 cups applesauce
1-12 ounce package chocolate chips
6 cups flour
3 teaspoons soda
Nuts as desired
Candied fruit can be added

Cream shortening and sugar, beat eggs in one at a time. Add spices, salt, raisins, and applesauce. Add flour and soda sifted together. Add as many nuts as desired, few or many. Bake at 350º F for 1 hour. I put candy drops in this instead of fruit (chocolate, raspberry, lemon, butterscotch).

Apple Crisp

4 cups Sliced Apples (about 4 medium apples)
⅔ to ¾ cup brown sugar
½ cup flour
½ cup oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
⅓ cup margarine or butter softened

Heat oven to 375º F. Arrange apples in greased square pan 8 × 8 × 2-inch. Mix remaining ingredients, sprinkle over the apples. Bake approximately 30 minutes. (Double the recipe for a 13 × 9-inch pan)

Rice Krispie Squares

¼ cup butter or margarine 10 ounces miniature or 40 large marshmallows 6 cups rice krispies Grease 9 × 13-inch pan. In large pan on medium heat melt butter or margarine. Add marshmallows to pan stirring constantly until melted. Once melted remove from heat and add rice krispies stirring until rice krispies are well coated. Pour into greased pan and spread out. Let cool before serving.

 

Alternative: 

Microwave and smaller recipe

 

2 Tbs butter

2 cups miniature marshmallows

2 cups rice krispies

 

Cut up butter into small chunks.  Place butter in the bottom of a microwave safe bowl.  Add marshmallows to the bowl.  Place in the microwave and cook for 45 seconds.  Remove from microwave and stir until marshmallows are melted.  Add rice krispies, stirring until rice krispies are well coated.  Pour into a greased container (if wanted).  Let cool before serving.

 

Add food coloring to the melted marshmallow if you want various colors.

Lemon – Butter Bars

Allison Whiting

Crust:
1 ⅓ cup all-purpose flour
¼ cup sugar
½ cup butter or margarine, melted

Filling:
¾ cup sugar
2 eggs
2 tablespoon all-purpose flour
¼ teaspoon baking powder
3 tablespoon lemon juice
Powdered sugar

Heat oven to 350º F. In small mixer bowl combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly (2-3 minutes). Press on bottom of 8-inch square greased pan (Double this recipe for a 9 × 13-inch pan). Bake for 15-20 minutes, or until edges are lightly brown. Meanwhile, in a small mixer bowl combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot crust. Continue baking for 18-20 minutes or until filling is set. Sprinkle with powdered sugar; cool.

Carmel Popcorn

Leslie Larsen

2 cubes margarine or butter
4 c miniature marshmallows
½ c white sugar
½ c brown sugar

Combine in saucepan and boil for 3 minutes. Pour over 2 bags of popped microwave buttered popcorn.

Zucchini Bread

Mix in order given:
3 eggs
2 cups sugar
2 cups grated zucchini
1 cup oil (or ½ cup oil & ½ cup applesauce – low fat)
3 tablespoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon salt
3 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon baking powder
Nuts optional

Makes 2 loaves. Bake at 350 F for 1 hour.
Grease and flour two loaf pans. Pour ½ batter into one pan.

Layered Bean Dip

Mix:
2 cans (16 ounce) refried beans
1 can (4 ounce) chopped green chilies, drained
1 envelope taco seasoning mix

Blend:
2 ripe avocados, peeled and pitted
2 tablespoons lemon juice
1-16 ounce jar taco sauce (salsa, make sure that
it is more chunky than runny)
If avocados are not available replace this step
with large container of guacamole.

1 ½ cup sour cream (medium container)
3 cup shredded cheese
Black olives sliced
Tortilla chips

Layer according to order given on a 12-inch serving platter or 13 × 9-inch casserole dish.

Hot Bacon Cheddar Spread

Debby Taylor

This is another one of my “staple” appetizer recipes. With the addition of a little bit of food coloring it became a great orange dish for a Halloween buffet. This is a very savory spread that is easy to make and sure to please everyone. It is especially popular with children. You can substitute chopped pepperoni for the bacon if desired.

8 Ounces cream cheese, softened
½ Cup mayonnaise
1 teaspoon crushed thyme
salt and pepper
orange food coloring
1 cup shredded sharp cheddar cheese
¼ Cup sliced scallions
8 slices bacon, cooked crisp and crumbled
½ cup crushed ritz crackers

Preheat oven to 350 degrees. Mix together the cream cheese, mayonnaise, spices, and food coloring until well mixed. Add the cheddar cheese and scallions. Place in a shallow baking dish and sprinkle with bacon and crackers. Bake for 15 minutes.

Fruit Salsa

Cory Larsen

Fruit Salsa
Cory’s version of Jaime’s Fruit salsa)

2 large red delicious apples (Jaime uses granny smith)
3 cups sliced strawberries
4 whole kiwis
4 med-large peaches
2 cups raspberries
6 TBSP strawberry jelly (Jaime uses apple jelly)
5-6 rounded TBSP brown sugar

Chop up fruit and combine in bowl.
Stir in jelly and brown sugar until thoroughly mixed.
Chill in refrigerator until ready to serve.

Chips
Spray cookie sheet with no-stick spray. Spread butter on flour tortilla and sprinkle with cinnamon sugar. Place tortilla on cookie sheet. Bake at 400 for 8-10 minutes. Cook a shorter amount of time for a softer chip, or bake longer for a crispy chip.

Chicken Salad Croissant

Clearfield High School

10 chicken breasts
6 stalks celery
1 head lettuce
4 tomatoes, sliced
3 avocados, sliced
1 c. sliced almonds
Dressing:
1 c. miracle whip
2 T. lemon juice
1 T. sugar
1 c. mayonnaise
celery salt to taste
salt and pepper to taste

Boil chicken breasts until done. Debone. Dice chicken. Mix chicken, celery and almonds. In a large bowl, combine dressing ingredients until smooth. Toss chicken and celery mixture with dressing mixture. Season with celery salt and salt and pepper to taste. Cut croissant in half, and on bottom of croissant, layer lettuce leaves, tomato, avocados, and chicken mixture. Add top of croissant.

When I'm at home, I just like...
4 chicken breasts, cooked and diced
1/2 to 1 c. mayo (more or less as desired)
couple celery stalks, sliced
salt and pepper and celery salt as desired

Sweet and Sour Pasta

Cory Larsen

1 lb chicken
16 oz tri-color spiral pasta
1 large cucumber
2 med-large tomatoes
1 can sliced water chestnuts
1 pkg. egg roll wrappers (wontons)

Boil chicken with 2 cubes chicken bullion and sprinkle in onion salt for flavor. Cool chicken after cooked, and chop or shred into bite size pieces. Cook pasta as per instructions on pasta or until done. Remove seeds from cucumber and chop into bite size pieces. Chop tomatoes and water chestnuts. Drain pasta and rinse with cold water. Mix everything together and add sauce. Fry wontons in oil and break into salad just before you are ready to serve.

Sauce
1 ½ c sugar
½ c vinegar
1 TBSP ground mustard
1 tsp garlic powder
Bring ingredients to a boil until sugar is dissolved. Pour over the top of salad and toss. Refrigerate 2 hours before serving. Mix in wontons just before you are ready to serve.

Chicken Oriental Salad

Allison Whiting

Dressing:
¼ c brown sugar
6 tablespoons rice vinegar
1 teaspoon pepper
6 tablespoons sesame oil
2 flavor packets from ramen noodle packets or
2 chicken bouillon cubes
Combine all ingredients and set aside.

½ c sesame seeds
1 ¾ c slivered almonds
Toast until golden brown

1 large head of cabbage – shredded
4 half chicken breasts (1 Rotisserie Chicken) diced in bite size pieces
8 chopped green onions
2 packages of ramen noodles (broken up)

Right before serving add dressing, sesame seeds, almonds, ramen noodles, and toss.

Chicken Fruit Salad

Elaine Largent

2 C. Shell Macaroni (uncooked) = 3 ½ Cooked
3 C. Cubed Cooked Chicken
1 ½ C. Sliced Celery
1 ½ C. Seedless green Grapes (cut in half)
11 oz. can Mandarin Oranges, drained
½ C. Slivered Almonds (toasted)
1 C. Salad Dressing or Mayonnaise*
1 C. Whipping Cream (Whipped) optional
2 T. Chopped Onion
1 tsp. Salt

Cook Macaroni to desired doneness or as directed on the package. Drain, rinse and mix in all ingredients (except whip cream). Cover and refrigerate 3 hours to blend flavors. Just before serving, fold in whipping cream.
12 (1 Cup) Servings

Chicken in a Pot

2 carrots, sliced
2 onions, sliced
2 celery stocks with leaves, cut in 1-inch pieces
1 3-pound whole broiler/fryer chicken
2 teaspoon salt
½ teaspoon coarse black pepper
½ cup water or chicken broth
½ to 1 teaspoon basil

Put carrots, onion, and celery in bottom of CROCK-POT. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on Low 8 to 10 hours. (High: 3 ½ to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.

Yams & Apples

Rhoda Burch

2 large red delicious apples – pared, peeled, and sliced
3 large yams – cooked, peeled, and sliced
(canned yams can be used)

Lemon Sauce:
1 cup sugar
3 tablespoons cornstarch
2 cups water
¼ cup butter or margarine
2 teaspoon lemon juice

Combine starch and sugar. Add remaining ingredients ad heat over low heat stirring constantly until thick and bubbling. Pour over layered yams and apples.

In a 9 × 13-inch pan or round casserole, layer yams then apples alternately till all are used. Pour lemon sauce over the top and bake at 350º F until apples are tender (about 1 hour).

Taco Meat

Leila Turner

1 lb hamburger
1 med potato
1 med onion
16 oz salsa (fresh is the best)
1 pkg taco seasoning

Saute onion & potato together. When cooked add hamburger and cook until done. Add ¾ of salsa and 1 pkg of taco seasoning. Continue cooking until everything is cooked and warm.

Sweet and Sour Sausage

Leila Turner

Sauté:
1 green pepper
1 onion
1-2 tomatoes
3-4 celery stalks
1 lb smoked ring sausage
Cut into pieces and sauté 5 minutes.

Sauce:
1 tablespoon cornstarch
½ teaspoon ginger
½ teaspoon dry mustard
⅛ teaspoon garlic flakes
1 tablespoon vinegar
1 tablespoon soy sauce
½ cup apricot preserves

Heat sauce until thickened.
Add 2 cups pineapple tidbits or chunks, drained, and cooked until heated through. Serve over rice.

Makes 4-6 servings

Nauvoo Potatoes (Funeral Potatoes)

6-8 medium sized potatoes
Sauce:
1 can cream of chicken soup
½ cube butter or margarine
¼ cup green onions chopped
½ pint sour cream or whipped low fat cottage cheese
1 ½ cup grated cheese
⅓ cup crushed cornflakes (with 2 teaspoon butter, for topping)

Boil potatoes until tender. Peel and grate into 13 × 9-inch pan. Cover with sauce and mix into potatoes. Top with corn flakes and 2-teaspoon butter combined. Bake at 350ºF for 25-30 minutes.

Lasagna

Leila Turner

32 ounce Ragu homestyle – added to hamburger when cooked
1 lb hamburger, cooked & drained – can also use sausage
1 ½ teaspoon salt – add to meat
1 ½ teaspoon oregano – add to meat
1 onion cooked with meat
16 ounce cottage cheese
1 tablespoon parsley – mix into cottage cheese
2-2 ½ lbs grated mozzarella cheese
Extra wide lasagna noodles
½ cup Parmesan cheese

Layer ⅓ noodles, ⅓ sauce, ⅓ mozzarella cheese, ⅓ Parmesan cheese, ⅓ cottage cheese into 9 × 13-inch pan. Repeat 3 times. Bake at 350º F for 45 minutes. Needs to set for 15 minutes before serving.