Friday Foodday!

Oh thank goodness! It's Friday Foodday! Have a great weekend everyone!

Chicken Puttanesca with Angel Hair Pasta
c/o Cooking Light

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Directions

• Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Yummy Mummy Spinach Dip
c/o Kraft Foods

Ingredients

1 pkg. (16 oz.) frozen pizza dough, thawed

1   egg, beaten

2 sticks KRAFT POLLY-O STRING-UMS String Cheese

2   black olive slices

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup  KRAFT Light Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1   green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup  KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

  WHEAT THINS Original Crackers

 

Directions

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.) 

Caramelized Banana and Cream Cheese Stuffed French Toast 
c/o Lauren's Latest  

Ingredients

for the filling-
2 large bananas
2 tablespoons butter
2 tablespoons brown sugar
4 oz. cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
for the french toast-
8 slices bread
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
butter, for frying

Directions
In a large skillet heat butter and brown sugar over medium-low heat. Slice bananas on the diagonal and place into hot pan. Cook 5 minutes per side or until bananas have caramelized. Remove from heat.
Mix cream cheese, sugar, vanilla and cinnamon together until combined. Spread an even layer of the cream cheese mixture over each slice of bread. Place bananas in a single layer on one slice and top with another slice of bread to create a sandwich. Repeat until there are 4 sandwiches created.
In a pie plate or other shallow dish, whisk eggs, milk, vanilla, cinnamon and salt together. Preheat large skillet to medium heat and melt 1 tablespoon of butter. Dip each sandwich in egg mixture right before placing into the hot pan to cook. Cook 2 minutes per side or until golden brown. Serve warm with butter and syrup.

 

Friday Foodday

Oh thank goodness.  Friday.  Any good recipes for me?  I think I've found a few you'd like!

Don't forget to enter the Rosy+Tart giveaway! Monday is the last day!

Chicken and Cashews

c/o Cooking Light

Ingredients

3 tablespoons low-sodium soy sauce, divided 

2 tablespoons dry sherry

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce

1 tablespoon honey

2 teaspoons sesame oil, divided

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

1/2 cup chopped green onions (about 3 green onions)

1/4 cup chopped unsalted dry-roasted cashews

Directions

Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Stuffed Chicken Divan

c/o Food Network

Ingredients

Cooking spray

2 cups (4 ounces) fresh broccoli florets

1/2 cup (2 ounces) grated Gruyere cheese

1 clove garlic, finely chopped

4 (6 to 8-ounce) boneless skinless chicken breast halves

2 teaspoons olive oil

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

1 cup low-fat evaporated milk

1/2 cup low-sodium chicken broth

       1/4 cup dry sherry

       1 1/2 teaspoon cornstarch

       2 tablespoons grated Parmesan cheese

       1 teaspoon Dijon mustard

      Directions

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

  

Raspberry Summer Sensation

c/o Kraft

Ingredients

2 cups raspberry sorbet, softened

1 pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup cold fat-free milk

1 tub  (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed

1 cup fresh raspberries

Directions

1.       Spoon sorbet into foil-lined 9x5 inch loaf pan; freeze 10 minutes

2.       Beat pudding mix and milk in medium bowl with whisk 2 minutes.  Stir in Cool Whip; spread over sorbet.

3.       Freeze 3 hours or until firm.  Unmold onto plate; remove foil.  Let stand for 10 minutes.

  

Friday Foodday

Hey lovebugs! It's Friday Foodday and have I got some great recipes for you this week!
Wanna get in on the love? Send me your recipe and I would love to feature it!

Chicken Parm

c/o Caycee 

Ingredients

2 tsp Olive Oil

1/2 cup White Onion

1 medium raw Green-bell Pepper

3 cloves Garlic Clove

2 tsp Oregano, Dried

28 oz Organic Crushed Tomato With Basil

1 tbsp Organic Tomato Paste

1/2 cup Panko Crumbs

1 tbsp Reduced Fat Parmesan Cheese  

1/2 tsp Thyme, Dried

1 2/5 g Sea Salt

1/4 tsp Black Pepper

16 oz Chicken Breast

1 tbsp Dijon Mustard Note : I do not like Mustard, so I use egg!

1/2 cup mozzarella cheese, part-skim, shredded

2 1/2 oz Organic Whole Wheat Penne

1/4 cup Basil, Fresh

Directions

1. Preheat oven to 400. Coat a large baking sheet with cooking spray.

2. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.

3. Meanwhile, in a shallow dish, combine panko, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.

4. Top each chicken breast with 2 to 3 Tbsp tomato sauce and 2 Tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.

5. Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.

Shrimp and Asparagus Stir Fry

c/o Annie Bakes

Ingredients

1 tablespoon toasted sesame oil
1 medium Vidalia onion, sliced thin
1 large bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 pound large shrimp, peeled and deveined
Salt and pepper
2/3 cup sugar-free teriyaki sauce
1/2 cup chopped fresh basil

Directions

Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil.  Add the onion and asparagus, and sitr-fry until the vegetables are almost tender, about 6 minutes.  Season the shrimp with salt and pepper to taste, and add them to the pan.  Cook for about 3 minutes, stirring often.  Add the stir-fry sauce.  When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.  Season with salt and pepper to taste, if desired, serve.

Zucchini Fries

Ingredients

3 zucchini (1 lb.)

1/4 cup  KRAFT Grated Parmesan Cheese

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

1   egg

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/2 tsp.  lemon zest

1 small garlic clove, minced (about 1/2 tsp.)

Directions

HEAT oven to 450ºF.

TRIM zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.

BAKE 12 to 13 min. or until golden brown, turning after 7 min. Meanwhile, mix remaining ingredients.

Hope you all enjoyed!!

Be fabulous today!

Friday Foodday

Happy Friday lovebugs!!!!!!

Thank you so much for sending your holiday traditions and recipes and please please please keep them coming, I would love to continue this through the new year!

I have some great recipes for you this week, have a fabulous weekend!

The first holiday tradition comes from Cara: The recipe for Maggie's Favorite Cranberry Cookies is found in the children's Christmas book Cranberry Christmas - a 70's classic children's book my mom used to read me in the winter.  We first made these easy sweet and tart cookies together when I was really little.


Maggie's Favorite Cranberry Cookies From “Cranberry Christmas,” by Wende and Harry Devlin, 1976  

3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 Tblsp lemon juice
3 cups fresh (or frozen) cranberries, stemmed and chopped
1 cup chopped walnuts (optional)

Preheat oven to 375. Measure flour, baking powder, soda and salt into a bowl; stir with a fork to mix.

Cream butter and sugars in a large bowl till fluffy; beat in egg, milk and lemon juice. Stir in flour a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoons full, about one inch apart onto greased cookie sheets.

Bake 15 minutes, or till firm and golden. Remove to wire racks to cool.

Makes about 8 dozen cookies. 

Blue Cheese Orzo

Ingredients:
2/3 cup of orzo
1 can of fat free chicken broth
1 tablespoon butter
2 heaping tablespoons mascarpone cheese
2 tablespoons blue cheese
1/3 cup frozen chopped spinach, thawed and wrung out
Salt and pepper

Directions:
1- Heat the butter in a small skillet. Add the orzo, stir until some pieces are browned.
2- Pour in the chicken broth, cook until most of the liquid absorbs and the pasta is cooked.
3- Add the spinach and cheeses. Stir until well combined. Taste- add seasonings as desired.

Easy-Five Mexican Dip

1/2 lb. (8 oz.), Velveeta 

VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 can (15 oz.) black beans, rinsed

1/2 tsp.  ground cumin

1 tomato, chopped 

Mix all ingredients except tomatoes in microwaveable bowl.  

Microwave on HIGH 4 min. or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 min.  

Stir in tomatoes. Serve warm with tortilla chips.

And last but not least is from a fellow blogger at YAMS Designs.  Lindsay unknowingly holds a special place in my heart because she was my first blog friend and I think she rocks.

Lindsay's cookies

Every year growing up, about a week - 2 weeks before Christmas, my mom would set aside a Saturday and bake her face off. My absolute favorite recipe of hers was the Kolaczki recipe she made. They were her mom's favorite cookies and a Christmas tradition for her since she was a baby. When I was little she would let me help her spoon in the jelly filling or sprinkle the powdered sugar on top. Her mom, my grandma, died Thanksgiving 1995. Ever since then, baking of these cookies has been especially important to me. My mom continues making her own recipe. Matt (the better half) and I have adopted his mom's recipe as our own to keep the kolaczki train rolling. This is her recipe that she brought over from Poland when she came here at the age of 18 :)

• 1 pound butter
• stick of cream cheese
• pinch of salt 
• 1 and half cups flour. 
• Mix all of the above & refrigerate for two hours. 

-Roll out to about 1/4" thick - Dough will be very sticky (this is good!) you will need A LOT of floor on the rolling pin and the surface you roll it out on. And you will need to keep adding it. 

-Cut out circles with a cup or glass, about 2" in diameter. Create a small indent or well in the center of each with fingers or the back of a teaspoon.

-Add jelly of your choice (small jar of raspberry, strawberry, apricot, etc), about 1/2 - 1 tsp each

-Bake 30 mins or so at 350 degrees. The rims will just be beginning to brown. Let cool.

-Sprinkle with powdered sugar and enjoy!

Friday Foodday

You guessed it! It's Friday Foodday!!!

I hope you all had a wonderful Thanksgiving and will be eating leftovers all day today.  Have a great weekend!

Mom's Cream Puffs
c/o Cherie!

Ingredients:

1 cup water

1 stick butter

1 cup flour (sifted)

4 eggs

Powdered sugar

Preheat oven to 350 degrees. Boil water and butter together (if using unsalted, add a dash of salt). Remove from heat, add sifted flour and stir until thick. Put pot back on warm stove and continue stirring. Let sit for 10 minutes and add first egg and stir in until shiny. Add second egg and stir in completely. Add third, stir in. Fourth, stir in. (it’s not easy to stir it in – my arm hurts after I’m done!)

Scoop or spoon balls of the dough onto cookie sheet (however big or small you want them to be)

Cook until lightly brown (about 25-30 minutes.) Check after 10-15 minutes to make sure they don’t burn. Timing varies depending on oven. Optional: When done, turn oven off, but keep puffs in to dry out a little.  

The filling:

Instant pudding flavor of your choice (I use French vanilla or chocolate)

1 cup milk

1 container Cool Whip

Optional: dark rum or kirsch to add to vanilla pudding, Bailey’s or whatever else you choose for chocolate

Make the pudding with 1 cup of milk. (add liquor or not) Stir in half of the container of Cool Whip (makes the pudding fluffy!)

Cut top off of cream puff, fill with pudding. Put top back on and sprinkle with powdered sugar. Enjoy!

Spaghetti Ham Bake

c/o M and SJ +C

• 2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
• 4 cups cubed fully cooked ham
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup sliced ripe olives, optional
• 1-1/2 teaspoons ground mustard
• 1 teaspoon seasoned salt
• 2 teaspoons Worcestershire sauce
• 
  TOPPING:
• 2 cups soft bread crumbs
• 1/4 cup butter, melted
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
• Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
• Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.

Cheesy Turkey Rice Burrito

1/2 lb. lean ground turkey (7% fat)

1/2 cup  chopped onions

2 cloves garlic, minced

1 tsp.  chili powder

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup  cooked whole grain brown rice

4 whole wheat tortillas (10 inch)

3/4 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

1/4 cup chopped cilantro

Directions

COOK turkey, onions, garlic and chili powder in large nonstick skillet on medium heat 5 min. or until turkey is no longer pink, stirring occasionally.

STIR in salsa and rice; simmer 3 min. or until heated through.

SPOON turkey mixture down centers of tortillas; top with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito-style
.

Friday Foodday

Wooohoooo!! It's Friday! Friday Foodday!  Here are some of my favorite recipes from this week:

Bruscetta Chicken Macaroni and Cheese
1 pkg. (12.6 oz.) KRAFT HOMESTYLE Macaroni & Cheese Dinner Old World Italian Sauce with Parmesan and Romano Cheese 
2 Tbsp.  unsalted butter 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
1/2 cup  milk 
1 tomato, chopped 
2 Tbsp.  chopped fresh basil

1 Tbsp. KRAFT Grated Parmesan Cheese

1/2 cup  KRAFT Shredded Mozzarella Cheese

HEAT oven to 425ºF.

COOK Macaroni as directed on package.

MEANWHILE, melt butter in large skillet on medium heat. Add chicken; cook and stir 5 min. or until evenly browned. Stir in Seasoning Mix until well blended. Gradually stir in milk; cook and stir 3 to 4 min. or until sauce bubbles and thickens. Stir in contents of Cheese Sauce pouch; cook and stir on low heat 2 min. or until mixture is well blended.

DRAIN macaroni. (Do not rinse.) Add macaroni to chicken mixture with tomatoes, basil and Parmesan; cook and stir 2 min. or until heated through. Pour into 1-1/2-qt. casserole; top with mozzarella and Bread Crumb Topping.

BAKE 5 to 10 min. or until mozzarella is melted.

Chocolate Chip Pretzel Cookie Bars

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag semisweet chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling
¼ cup peanut butter chips
¼ cup pretzels, crumbled, for topping 

Directions:

Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In a sandwich size bag, melt the chocolate chips. Cut off a small corner on the bag and drizzle the chocolate over the top of the bars. Sprinkle the peanut butter chips and extra crushed pretzels on top. Let set and then cut into squares.

Cinnamon Swirl Bread

Ingredients 

2 c. flour
4 tsp baking powder
1 1/4 tsp salt
1/3 c. oil
2 eggs
1 c. sugar
1 1/2 tsp cinnamon
1 c. buttermilk
2 tsp vanilla

Topping:
1/2 cup brown sugar
1 tsp. cinnamon
2 tbsp. softened butter

Directions:

Preheat oven to 350. Grease and flour bottom of a 9x5 loaf pan. Combine all ingredients and beat 3 minutes at medium speed. Pour half of the batter into the pan. Prepare streusel topping (Combine 1/2 c. brown sugar, 1 tsp cinnamon, 2 T. softened butter) and sprinkle half over the batter. Pour on the rest of the batter and top with remaining topping. Bake for about 45 minutes.

Garlic Cheddar Quick Bread

Ingredients:
3 cups all-purpose flour
4.5 tsp. baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder (could be doubled if you like a lot of garlic)
1/2 tsp. Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

Directions:
1. Preheat the oven to 350. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

2. In a separate bowl combine the milk, oil, and egg. Stir into dry ingredients until moistened.

3. Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool in pan for 10 minutes. Then transfer to a wire rack to cool.