Views: 46
Music that will make you move your feet and shake that booty.
Views: 13
Cheesecake Pretzel Bites Recipe | Cream Cheese Balls.
Make these tasty cheesecake pretzel pops for a dessert your friends and family will love! These sweet cream cheese bites are a refreshing treat that are unbeatable at a party or special occasion. Try them with caramel and strawberry dipping sauce.
Ingredients.
- 2 8 oz. pkgs. cream cheese, softened
- 1 t. vanilla
- 1 t. lemon juice
- 1 C. powdered sugar
- 1 C. graham crackers, finely crumbled
- Pretzel sticks
- Directions
- Combine cream cheese, vanilla, lemon juice, and powdered sugar. Place bowl in freezer for a brief period to allow ingredients time to set.
- Using a spoon, scoop out of dollop of cream cheese mixture and place in a bowl of finely crushed graham crackers.
- Carefully roll into a ball.
- Insert pretzel sticks into cheesecake ball. Repeat until mixture is used up. Refrigerate cheesecake balls for at least an hour.
- Serve and enjoy!
Views: 23
Songs from the late 60’s and 70’s are my favorites. What about you? OK so I’m old. The 60’s and 70’s was the golden age for me. Be it Classic, Pop, or Soul.
But you can play any era you feel has the best music. Be it the 50’s, 80’s,90’s todays music. Play it.
Views: 14
Cauliflower Rigatoni Recipe | Cauliflower Pasta.
Make this cauliflower rigatoni recipe for a pasta and vegetable dish everyone will love! Featuring fresh vegetables, delicious rigatoni pasta, and the perfect blend of cheeses and seasoning, this is a wonderful meal that you’ll want to make again and again.
Cauliflower Rigatoni Recipe
Ingredients:
- 1 bunch cauliflower cut into 1 1/2″ sections
- 2 sweet bell peppers, julienned
- 1 small red onion, sliced
- 2-3 cloves garlic chopped
- ¼ t. red pepper flakes
- ¼ C. extra virgin olive oil, divided in half
- 1 C. Parmesan cheese
- 1 t. chicken or veggie base
- ½ C. toasted Italian breadcrumbs
- 1 box rigatoni, prepared al dente
- ½ C. fresh parsley, chopped
Directions:
Prepare your vegetables. Saute 1/4 cup oil, garlic, and red pepper flakes.
Add cauliflower, peppers, and onions. Saute at medium-high heat.
Add parsley and cooked vegetables to a bowl of cooked rigatoni.
Add Parmesan cheese.
Add seasonings and toasted breadcrumbs. Mix well.
Serve and enjoy!
Views: 39
Songs having to do with animals. Let’s play those tunes about animals, or have animals in the title, or the band has an animal name. This should be an easy one.
Views: 41
If you were able to come back, but it had to be an animal. What animal would you wish to be?
I don’t believe in being able to come back, but if I did, I would pick the animal that could run the fastest. It’s a eat or be eaten world so I would not want to be another’s breakfast, lunch, or supper.
The cheetah (Acinonyx jubatus) holds the title of the world’s fastest land animal. With acceleration that would leave most automobiles in the dust, a cheetah can go from zero to 60 miles an hour in only three seconds. But it can only hold that speed for about 30 seconds.
So tell us your pick.
Views: 41
Friday’s music. It’s Friday and I’m in the mood to let it fly. So I’ll get it started with some of my favorites. Feel free to add yours.
Don’t be shy. Post what songs make you sing, laugh, or even cry.
Views: 19
Everyone loves Pasta. Don’t They? Bacon Cheeseburger Skillet. There are few things as comforting as a bowl of pasta at the end of a long day.
This bacon cheeseburger skillet is meal that’s incredible tasty and surprisingly easy to make. The whole family will adore this hearty dinner so much they won’t believe you didn’t spend all day on it!
Ingredients.
- 6 bacon strips
- 1/2 lb. ground beef
- Season salt to taste
- Black pepper to taste
- 1/4 C. chopped onion
- 1 15 oz. can tomato sauce
- 1 C. beef broth
- 1/2 C. water
- 8 oz. uncooked rotini pasta
- 3 Roma tomatoes, diced
- 1 C. canned diced tomatoes
- 2 T. ketchup
- 1 T. spicy brown mustard
- 1/2 C. shredded cheddar cheese
- Directions
- Brown 6 bacon strips and 1/2 lb. ground beef in skillet, breaking ingredients apart as they cook. Season to taste with season salt and black pepper.
- Dice 3 Roma tomatoes and 1/4 cup onion.
- Add diced onions and tomatoes to skillet.
- Add 1/2 cup water, 15 oz. tomato sauce, and 1 cup beef broth.
- Add 8 oz. uncooked rotini pasta.
- Add 8 oz. canned, diced tomatoes.
- Add 2 tablespoons ketchup.
- Add 1 tablespoon spicy brown mustard.
- Bring heat to a boil.
- Once boil is reached, reduce heat and simmer 10 minutes.
- Remove pan from stove.
- Stir in 1/2 cup shredded cheddar cheese.
- Let cool, serve, and enjoy!
Views: 22
The world’s oldest bread loaf is more than 8,000 years old.
Bread is such a staple food that it’s often synonymous with sustenance itself, as in “putting bread on the table,” “breadwinner,” or “daily bread.” Indeed, humans have been eating bread for a long, long time. The earliest loaf of bread ever discovered is a whopping 8,600 years old, unearthed at Çatalhöyük, a Neolithic settlement in what is now southern Turkey, comprised of mud-brick dwellings built on top of one another.
While excavating the site, archaeologists found the remains of a large oven, and nearby, a round, organic, spongy residue among some barley, wheat, and pea seeds. After biologists scanned the substance with an electron microscope, they revealed that it was a very small loaf of uncooked bread. It had been fermented, like a sourdough loaf, and someone had pressed their finger in the center of it. The dough had been encased in clay, which allowed it to survive for thousands of years.
The preserved loaf dates back to around 6600 BCE, but by that point, humans had already been baking bread for thousands of years. Some baking even predates agriculture, meaning our prehistoric ancestors were making the food with foraged grains. The oldest known evidence of bread, found in the Black Desert in modern-day Jordan, dates back around 14,000 years. Researchers recovered crumbs from large, circular stone fireplaces — one archaeobotanist compared it to the charred crumbs at the bottom of a toaster. This ancient bread was made of wild wheat and root vegetables, kneaded, then baked on hot stones. The process would have been labor intensive, so archaeologists theorize that bread was a treat reserved for special occasions.
Views: 31
Your favorite rock and roll songs. I’ll post few, but let’s see how many rockers are out there.
Views: 16
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a60607895/lemon-raspberry-cake-recipe/
Ingredients:
FOR THE CAKE:
- Baking spray with flour, for the pans (optional)
- 2 1/2 c.all-purpose flour
- 2 tsp.baking powder
- 1/4 tsp.baking soda
- 1/4 tsp.kosher salt
- 1 3/4 c.granulated sugar
- 8 tbsp.(1 stick) salted butter, melted and cooled slightly
- 1/2 c.vegetable oil
- 2 tbsp.lemon zest plus 1/3 c. fresh lemon juice (from 2 to 3 lemons)
- 3large eggs, at room temperature
- 3/4 c.buttermilk, at room temperature
- 2 tsp.vanilla extract
FOR THE JAM FILLING:
- 1 tbsp.cornstarch
- 3/4 c.seedless raspberry jam
FOR THE RASPBERRY FROSTING:
- 1 c.(2 sticks) salted butter, at room temperature
- 1/3 c.seedless raspberry jam
- 1 tbsp.fresh lemon juice
- 1 tsp.vanilla extract
- 5 c.powdered sugar
- 1(6-oz.) container raspberries (optional)
Directions:
- For the cake: Preheat the oven to 350°F. Spray 2 (8-inch) round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.) Line the bottoms of the pans with parchment paper and spray (or butter) again.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined. Whisk in the eggs, one at a time, until lightened in color, about 1 minute. Whisk in the buttermilk, lemon juice, and vanilla. Add the flour mixture in 3 parts, whisking to combine after each addition.
- 4Evenly divide the batter between the prepared pans. Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove air bubbles.
- 5Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
- 6For the jam filling: Meanwhile, in a small bowl, whisk together the cornstarch and 1 tablespoon water. In a small saucepan, heat the jam over medium heat until pourable and smooth, about 1 minute. Remove the jam from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and bring the mixture to a boil. Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to 3 minutes. Transfer the thickened mixture to a bowl and let it cool completely.
- 7For the frosting: To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed until smooth, about 1 minute. Scrape down the bottom and sides of the bowl. Add the jam, lemon juice, and vanilla, and beat on low speed until just combined, 30 seconds. The mixture might appear broken but that is okay. Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to 2 minutes. Gradually add the powdered sugar, and beat on low speed until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.
- 8Place 1 cake layer on a cake plate. Spread about ½ cup of frosting over the top; this will be a barrier to prevent the cake from absorbing the jam filling. Spoon about ½ cup of the frosting into a zip-top bag and cut a ¾-inch opening in one corner. Alternatively, use a pastry bag fitted with a ¾-inch tip. Pipe a thick border around the edge of the frosted cake layer; this will prevent the jam filling from leaking out the sides of the cake.
- 9Stir the jam filling to loosen it up. Spread the filling on top of the cake within the frosting border, leaving about ½ inch of space between the filling and the border. Top with the second cake layer.
- 10Spread about 1 cup of frosting in a thin layer over the top and sides of the cake. Chill the cake, uncovered, in the refrigerator for 30 minutes or in the freezer for 10 minutes to set the frosting and the filling. Use the remaining frosting to frost the top and sides of the cake.
- 11Decorate the cake with the raspberries or serve on the side, if you like.
Views: 12
Huevos Rancheros Casserole.
Make this easy Huevos Rancheros Casserole for a breakfast dish everyone will love! Friends and family alike will marvel at this easy breakfast casserole, which features Mexican-inspired flavors with delicious eggs, cheese, and chorizo. A batch of this baked huevos rancheros will make any morning perfect.
Huevos Rancheros is a classic Mexican egg dish. It’s a hearty, filling, and flavorful dish. Although this is typically a breakfast dish, there’s no reason why this flavorful casserole can’t be served for dinner too!
Our version includes enchilada sauce, corn tortillas, beans, chorizo, eggs, and cheese. All topped with avocado and cilantro. Delish. Follow the recipe below to make this delicious dish!
It’s the Perfect Way to Feed a Crowd!
This casserole is the perfect way to feed a crowd for breakfast or brunch. Why fret over frying eggs, cooking bacon, and flipping pancakes when you can just make one flavor-packed casserole? The ingredients are easy to keep on hand and it’s a breeze to throw together. This flavorful breakfast casserole will become your new go-to breakfast recipe!
Ingredients you will need:
- 1 large can enchilada sauce
- Corn tortillas (small)
- 1 can black beans (drained & rinsed)
- 2 small cans green chilies
- 1 lb. pkg. chorizo
- 4 C. shredded Mexican cheese blend
- 12 Eggs
- Green onions, chopped
- Cilantro, chopped
- Avocado, sliced
-
Instructions
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Preheat the oven to 350 degrees. Coat the bottom of a 9″ x 13″ pan with half of the enchilada sauce.
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Cover the sauce with a layer of small corn tortillas.
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Spread the black beans on top of the tortilla layer.
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Spread the green chilies on top of the black bean layer.
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Cook the chorizo sausage in a skillet over medium heat.
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Layer the cooked chorizo over the green chilies.
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Add a layer of shredded cheese on top of the chorizo.
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Add another layer of small corn tortillas.
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Top the tortillas with enchilada sauce.
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Add another layer of shredded cheese.
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Crack the eggs over the cheese layer. Bake at 350 degrees for 25 minutes.
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Top with cilantro, green onions, and avocado. Yum!
Notes
What is Chorizo? Chorizo is a type of spicy sausage that’s popular in Mexican and Spanish cuisines. Chorizo is made from ground pork that has been seasoned with paprkia, chili peppers, and vinegar. It’s commonly used in tacos, burritos, and egg dishes. If you can’t find chorizo in your grocery store, you can make your own homemade version by combining 1 pound ground pork, 2 T. chili powder, 2 T. paprika, 1 tsp. cumin, 1 clove minced garlic, and 1/4 C. apple cider vinegar. -
Views: 274
250-Year-Old Cherries Found at George Washington’s Mount Vernon Estate.
Archaeologists found something incredibly rare in the cellar of George Washington’s home at Mount Vernon: Two intact jars of cherries buried in the basement of the first U.S. president’s house.
The story of a young George Washington chopping down a cherry tree may be a myth, but the first U.S. president did likely dine on cherries at Mount Vernon, as evidenced by a recent discovery. Archeologists came upon two intact bottles of cherries that had been buried beneath a brick floor at the Virginia estate.
Principal archaeologist Jason Boroughs called the preserved fruit an “extraordinary” find. “They’re plump, they have flesh, they have pits and stems,” he told USA Today. “They don’t look as if they’ve been sitting in a bottle for 250 years, although they have.”
According to a press release from Mount Vernon, the liquid still even smelled of cherry blossoms. The European-manufactured jugs were likely produced in the mid-18th century and ended up buried when the brick floor was laid in the 1770s.
Views: 255
Chicken Strip Pizza Recipe | Easy Chicken Garlic Bread Pizza.
Make this chicken strip pizza for an easy meal everyone will love! This easy recipe combines garlic bread, chicken strips, and pizza, three favorites that features delicious chicken strips and pizza sauce topped with Parmesan cheese.
It’s a cinch to make, and tastes absolutely delicious. Give it a try. It’ll instantly become one of your all-time favorite chicken pizza recipes!
- In addition, marinara sauce can be substituted for the pizza sauce. You might want a little extra for dipping!
Servings: 6
Ingredients
- 5 to 6 pcs. breaded chicken strips, thawed
- 1 pkg. frozen garlic bread loaf, sliced
- 3/4 C. pizza sauce
- 1 1/2 C. shredded Italian cheese blend
Instructions
-
Preheat oven to 400 degrees. Cut 5 to 6 thawed breaded chicken strips into half-inch pieces.
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Cut 1 loaf of frozen garlic bread into thirds and bake butter side up for 8 to 9 minutes.
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Remove from oven and spread 3/4’s cup pizza sauce on top of bread.
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Cover bread with chicken pieces.
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Sprinkle with 1 1/2 cups shredded Italian cheese. Bake for 8 to 10 minutes.
Views: 164
Tuesday is daytrip day to Amish Country. With that comes grocery shopping at the Amish Salvage stores and a stop at a Swiss cheese factory and dinner at Mary Yoders. Below are the groceries we bought two weeks ago. Our Trunk after the first stop.
Forty miles outside of Cleveland, Ohio, Geauga County has been a hub for Amish settlements since the 1880s – boasting the fourth-largest Amish population in the world. It’s also home to some of the rarest genetic diseases in the world.
Now stop number two.
And our trunk after stop number three.
And a stop at Mary Yoders for their stuffed cabbage, bread rolls, and mashed potatoes. for only $9.99. Tuesday special.
Views: 16
This recipe for apple crisp is adapted from a classic 50-year-old recipe. It works best with fresh, crisp cooking apples.
Many of the Amish Restaurants we go to feature the Apple Crisp. This is one delicious dessert.
Ingredients
- 2 ½ cups apples – peeled, cored, and sliced
- 1 cup sifted all-purpose flour
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, softened
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
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Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt into a bowl. Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.
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Bake in the preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
- The butter should be gently cut into the flour so it remains in small lumps. This will result in a light, crunchy topping.
Views: 21
All-Female Auto Shop Offers Oil Changes, Manicures, and Empowerment.
Girls Auto Clinic immediately stands out from the traditional car shop. For starters, the sign out front features a bright red stiletto with a wrench as the heel. Inside, along with all the typical machinery you’d expect from an auto shop, you’ll see an all-female team of mechanics as well as mani-pedi stations where customers can get their nails done while they wait for their cars to be fixed.
When it opened in 2013, the small business in Upper Darby, Pennsylvania, made history as the first all-female auto repair shop in the U.S. According to the Bureau of Labor Statistics, women currently represent about 12% of auto shop employees — a number that is now on the rise.
Founder Patrice Banks said she wants to encourage women to work in the auto industry and make mechanic visits more enjoyable for clients. “Women, it’s like a chore, we hate going in to get our oil changed — it’s always a chore, it’s always a burden,” she told the International Business Times.
Beyond the usual services like oil changes, Girls Auto Clinic also offers hands-on workshops for women, a “do-it-herself” glove box guide, and perhaps most significantly, an empowering community
Views: 10
Arkansas Green Beans Recipe.
Ditch your ordinary green bean recipes and try this incredible Arkansas Green Beans recipe instead! Featuring bacon and a savory sauce, this dish takes an old classic to a new level. It’s the perfect recipe for potlucks, holidays, parties, or family dinner! It’s sure to become your new go-to side dish.
Servings: 10
Ingredients
- 5 (15 oz.) cans green beans, drained or 4 (16 oz.) bags frozen
- 12 slices bacon fried and chopped
- 2/3 C. brown sugar
- 1/4 C. butter melted
- 7 t. soy sauce
- 1 1/2 t. garlic powder
Instructions
-
Preheat oven to 350°. Layer the green beans and bacon on the bottom of a 9″ x 13″ baking dish.
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Mix together the brown sugar, butter, soy sauce, and garlic powder. Stir well.
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Pour the brown sugar mixture over the bacon and green beans. Bake for 30 minutes at 350°. Alternatively, you can cook this in a slow cooker set to low heat for 5 to 6 hours.
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Serve with a slotted spoon and enjoy!
Notes
Tip: Not a fan of canned green beans? No problem! Easily substitute 4 (16 oz.) bags of frozen green beans.
Views: 9
Roasted Garlic Asparagus.
Make this incredible roasted garlic asparagus to perfectly complement your favorite meat. Cooked to perfection and featuring an amazing garlic flavor, it’s unbeatable when paired with steak, chicken, fish, pork, or any other protein! Use the written instructions or video below to learn how to make the best asparagus around. Your whole family will love it!
Ingredients
- 1/2 C. extra virgin olive oil
- 8 garlic cloves, minced
- 1 t. onion powder
- 1 T. parsley, chopped
- 2 lbs. thin asparagus, ends trimmed
- Sea salt
- Black pepper
Instructions
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Line a large baking pan with parchment paper and set aside.
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In a saucepan, add olive oil, garlic, onion powder, and parsley.
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Cook for 3 minutes on medium-low heat, being careful not to brown the mixture.
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Trim the ends from asparagus.
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Place asparagus in the prepared pan and sprinkle with sea salt and black pepper.
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Drizzle on the olive oil mixture. Roast in a preheated 400° oven for 8 to 10 minutes.
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Serve and enjoy!
Views: 14
Cheddar Broccoli Casserole Recipe | Cheesy Casserole.
Looking for a great potluck dish, or just a side that your whole family will love? With the broccoli-cheddar casserole, you’ve found it! This amazing recipe is cheesy, crunchy, and, above all, delicious!
Ingredients
- 2 (10 oz.) pkgs. frozen chopped broccoli, cooked and drained
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese, shredded
- 1 (10.7 oz.) can cream of mushroom soup
- 2 eggs, lightly beaten
- 2 cup butter-flavored crackers, crushed
- 2 tablespoons butter, melted
Instructions
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Place 2 (10 oz.) packages frozen chopped broccoli, cooked and drained, in a mixing bowl.
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Add 1 cup mayonnaise.
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Add 1 cup shredded cheddar cheese.
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Add 1 (10.7 oz) can cream of mushroom soup.
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Put 2 lightly-beaten eggs into bowl.
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Stir ingredients.
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Mix until thoroughly combined.
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Spread mixture evenly across bottom of 9 x 13″ pan.
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Sprinkle the crumbled crackers over the mixture and drizzle with 2 tablespoons of melted butter.
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Place in preheated 350 degree oven for 35 minutes or until golden brown.
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Remove from oven. Serve hot and enjoy!