Merry Christmas

 Merry Christmas Blessings

Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from: http://www.simplyrecipes.com/recipes/chicken_and_rice_casserole/

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
butter
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

Reminder of Childhood...BEST Ever Feast

When I was younger Mom made a lot of things from scratch.  I try and do the same.  Sometimes the recipe works out and other times it has failed for me. Mom made a recipe like this when I was younger (and before there was a bunch of us hanging off her apron). I made this recipe last week; it definitely brought back comforting memories.  It was THE best enchiladas ever. I have now found my go-to recipe.

Taco Enchiladas with Cornmeal Crepes
adapted from: http://www.melskitchencafe.com/taco-enchiladas-with-cornmeal-crepes/

Crepes (makes about14)
1 cup flour
1 cup cornmeal (corn flour...not corn starch)
4 eggs
2 cups milk

Taco Meat
1/2 red onion, diced
1 (3.5oz can) diced green chilies
1 lb ground beef
1 (16oz) can black beans, rinsed and drained
2 garlic cloves, minced
2 T chili powder
1 T cumin
garlic powder
onion powder
1/2-3/4 cup water

1 small can red enchilada sauce

4 cups shredded cheese

In a mixing bowl whisk crepe ingredients together until super smooth.  Pour by 1/3 cupfuls on to a greased frying pan.  Cook as if you would really thin pancakes. Remove to a plate (its okay to stack them).
In a frying pan, brown meat with onions and chilies (drain fat if needed). Stir in remaining ingredients let simmer for about 15minutes.
Preheat oven to 375.
Scoop 2 heaping tablespoons of meat filling in the center of each crepe.  Top with 1 T cheese. Roll up and place in a greased  9x13pan; They will be snug.  Top with remaining cheese and enchilada sauce. Cover with foil and bake 22-25minutes. Remove foil and let cheese get gooey (about another 7minutes.)

Absolutely Deadly (to the waistline)

Why do I have a sweet tooth?  I think I must take after my mom and grandpa (her dad).  I have always loved a good cookie.  It has been hard to find the perfect one since going gluten free. However these yummy delights do not disappoint.  They are splendid.  I hate admitting that I ate 2 for breakfast this morning. oops. ;P

Monster Cookies
adapted from: http://thepioneerwoman.com/cooking/2010/09/monster-cookies/

2 sticks butter, softened
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
1 T vanilla
3 1/2 cups oats, divided (2 cups pulsed in the food processor until 'floury')
1/2 t baking soda
1 t baking powder
3/4 cup chocolate chips
3/4 cup butterscotch chips
2 1/4 cups rice krispies cereal

Preheat oven to 375.  In a large stand mixer cream together sugars with butter.  Add eggs and vanilla; incorporating well. In a measuring combine oats, baking powder and baking soda; stir well. Gradually add to butter and egg mixture.  Slowly fold in chips and cereal. Scoop cookie dough (with a cookie scoop or tablespoon) onto a lined cookie sheet.  Bake for 12-15minutes.  Cool completely before removing from cookie sheet.  Serve with a cold glass of milk.

New Years Eve Meal

Last year we had dinner and evening with friends.  This year is the same.  We had lasagna last year made by our gracious hostess this year I offered to makie it. I will make a green version and a larger regular stand-by version. Here are the recipes I am making for dinner tonight with gluten free ziti/penne noodles. These recipes are delicious.

Baked Ziti

adapted from: http://www.tasteofhome.com/recipes/ziti-bake

3 cups ziti/penne pasta, cooked to just under al dente

1 3/4 cups meatless spaghetti sauce

1/2 pound ground sausage

1/2 medium onion, chopped

1 cup cottage cheese

1 1/2 cup shredded mozzarella

1 egg, lightly beaten

2 t dried spinach

1/2 t dried oregano

1/4 t garlic powder

1/8 t pepper

Preheat oven to  375.  Cook pasta; drain and set aside. Brown sausage with onion; drain off fat. In a bowl combine 3/4 cup sauce, cottage cheese, 1 cup mozzarella cheese, egg and seasonings.  Stir in pasta and meat.  Put some reserved pasta sauce in the bottom of a well-greased 8x8pan. Top with remaining sauce and mozzarella cheese. Bake about 45minutes covered with foil.  Uncover and bake an additional 5-10minutes.

Spinach Alfredo Lasagna

adapted from: http://www.familytime.com/recipe/ShowRecipe.aspx?recipeid=13419

1 jar Alfredo sauce

1lb sausage, cooked with 1/2 large onion and drained

1 (10oz) package frozen spinach, thawed and squeezed dry

1/4 t black pepper

16oz ziti/penne pasta, cooked to just under al dente

1 egg

2 cups shredded cheddar cheese

2 cups cottage cheese

1/2 cup grated Parmesan cheese

1 cup mozzarella cheese

Preheat oven to 350. In a bowl combine Alfredo sauce, sausage, spinach and pepper.  In another bowl  half of the cheeses with the egg. Grease a large 13x9 pan. Place some of the sauce mixture on the bottom of the pan. Place 1/3 of the pasta in the bottom of the pan; next top with 1/3 cheese mixture then finally 1/3 sauce mixture. Repeat layers until all ingredients are used up.  Bake for about 45minutes, covered.  Uncover and bake an additional 5-10minutes.

Christmas Is Coming

I love this time of year...all the yummy tastes and smells constantly lingering in the kitchen. Even though I did not try these, they look/smell awesome. Last week I made gingerbread children cupcakes for BAP's 1st grade class. I had to make this recipe twice to get enough for his class (there is 22 kids)--since I only have 12 molds for the men.  I took them to school and then the kids could decorate to their heart's content. I just supplied the gingerbread cakes, red hots, chocolate chips, mini gumdrops, etc.

Frosted Gingerbread Cupcakes
adapted from: http://tidymom.net/2011/gingerbread-cupcakes/

Cakes
1/2 cup canola oil
1/2 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups flour
1/2 T ground ginger
1 t cinnamon
1/4 t salt
1/8 t ground cloves
1/2 cup boiling water (mixed with 1/2 T baking soda)

Frosting
1/2 cup butter
1/4 cup shortening
1/3 cup brown sugar
pinch of salt
1/8 vanilla
1/2 t cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream (used to thin out frosting, so I just used milk)

In your large mixing bowl whisk together oil, sugar molasses and egg. In a measuring cup flour, ginger, cinnamon, salt and cloves.  Slowly add to sugar mixture. Next whisk in water and soda (still hot). Using 1/4 cup measuring cup that is well greased, add to 12 greased muffin tin wells (or use liners). I actually used this cute cupcake tin Mom gave me several years ago. Bake at 350 for about 20 minutes (until toothpick comes out clean). Invert on to a wire rack to cool completely.

For the frosting cream together butter, shortening, sugar, salt, vanilla and cinnamon.  Slowly add powdered sugar (about 3/4 cup at a time) until thick and gloopy. Drizzle in milk until its at the desired consistency. Spread on to cupcakes. Since I used that tin, I topped the men with raisins for buttons, eyes, etc.

Memories of Living at Home

It has been looking and feeling more and more like fall around here, I thought since it was cooler outside I would make some delicious warming chili.  Growing up Mom  often would make cornbread on the side to serve with the chili or later for breakfast (with butter and syrup). Good memories.  I now was on a mission to find the perfect gluten free cornbread.  This recipe nailed it!

Perfect Gluten Free Cornbread
adapted from: http://veronicascornucopia.com/2011/02/23/homestead-cornbread/

2 cups cornmeal
1 T aluminum free baking powder
1 t baking soda
1 t salt
1 1/2 cups buttermilk
2 eggs
4 T oil

Combine dry ingredients in a bowl.  Next in another bowl combine the liquid ingredients.  Slowly add the wet to the dry. Mix until just mixed.  Grease really well an 8inch square pan.  Pour batter into pan. Bake at 425 for 25minutes (until toothpick comes out clean). Serve warm.

Throwback To "Olden" Days

Back in the day I used to occasionally splurge and buy something tasty at a nationwide coffee shop.  However I do not agree to their CEO's morale, so I cannot justify buying something (so outrageously) expensive.  (see this article)  Now I am bound and determined to make my own version at home.

Strawberry Milkshake
adapted from: http://chefinyou.com/2011/09/strawberries-creme-frappuccino/

1 (large-ish) handful strawberries, de-stemmed and chopped
1 cup milk
3/4 cup vanilla ice cream (I think chocolate chip would be extra fun)
ice cubes

Combine all ingredients in a blender.  Process until thick and creamy. Top with whipped cream if desired.


Cranberry Bliss Bites
adapted from: http://www.yammiesglutenfreedom.com/2014/01/craberry-bliss-granola-balls-no-bake.html#more

1 cup oats
1/4 cup sweetened coconut (I might just have to buy this even if I normally would not)
1/3 cup white chocolate chips (plus more)
1/3 cup dried cranberries
1/3 cup rice krispie
5 T brown sugar
1 t vanilla
1/4 cup cream cheese
2 T honey
2 T melted butter
salt

Combine all ingredients.  Form into small balls.  Put on a parchment lined baking sheet. Melt additional white chocolate and drizzle over top.  Place in fridge until hardened...store there too for best taste (and longest lasting). I pressed into a greased 9x13pan. When hardened I cut into "bars".  Delicious!

Halt....The Leprechauns

Yes, the leprechauns have been to my house.  Even though we don't have any Irish blood in our genes, they have been sighted (at least their cruel and unusual tricks have been). I will give the recipes (or at least an attempt...since those leprechauns are VERY sneaky and DON'T share anything) blasting from both my husband and I's childhoods.  Hopefully BAP and SSP will be surprised this year with something fun and wacky like these recipes too.

Green Milk (my childhood)

1 gallon milk (does not have to be a full gallon)
couple drops of green food coloring

Drip a few drops of green food coloring into milk...just until it is light green.

Green Pancakes (my husband's childhood)

2 cups flour
1/4 cup sugar
4 t baking powder
1 t salt
2 eggs
1/4 cup oil
1 1/2 cups milk (add more/less depending how thick you want the cakes)
green food coloring

Mix dry together in a bowl. In another bowl/measuring cup combine the wet ingredients. Slowly combine the wet into the dry ingredients (just until moistened). Cook over medium low heat on a greased griddle/fry pan until golden.

Cinnamon Toast Bread

Growing up I (along with my siblings) loved cinnamon sugar sprinkled on freshly buttered toast/bread.  I found a recipe that smells just as it did so long ago.  I have not tasted it but it smells super tasty. The boys have loved every slice.

Cinnamon Sugar Swirled Loaf
adapted from: http://www.culinaryconcoctionsbypeabody.com/2012/01/04/buttermilk-cinnamon-bread/

Bread
2 cups buttermilk
2 eggs
1/2 cup oil
1 1/2 cups sugar
4 cups flour
2 t baking soda
1 t salt

Swirl
1 cup sugar
1 T cinnamon

(Optional) Glaze
1 1/4 cups powdered sugar
3 T milk (+/-)

In mixing bowl combine buttermilk, eggs and oil.  Stir in dry ingredients just until thoroughly moistened.  In another bowl combine sugar and cinnamon to make cinnamon sugar.  Divide the batter in quarters.  Pour 1/4 into each of 2 greased loaf pans.  Sprinkle with each with 1/4 cinnamon sugar. Pour the other quarter on top of this. Sprinkle with remaining sugar.  Using a greased knife, run down the middle and sides of each loaf to swirl it up.  Bake at 350 for 45-60minutes.  Invert on to a wire rack; cool completely. For glaze mix powdered sugar and milk.  Drizzle each loaf when still slightly warm (you don't want piping hot).

Tradition For Christmas Eve

Every year when not celebrating with family for Christmas Eve (in preparation for a large Christmas Feast) I make something simple easy and usually non-meat meal.  I found this recipe a few years back when my husband and I began dating...it has become our Christmas Eve meal.  We then go look for Christmas lights; counting the number of Nativity scenes.

Rich & Easy Clam Chowder
adapted from: Fix It & Forget It

3 (10 3/4oz) cans cream of potato soup*
2 (10 3/4oz) cans New England clam chowder*
2 cups half-n-half

Dump all ingredients in crockpot.  Cook on LOW 2-4hours.  I serve with cheese quesadillas.

*I love using Progresso brand on these soups (since these cans are bigger you don't need as many)

Blessed New Year

Happy New Year (aka It's the First Sunday of Advent and the Church year begins again)! Time has just flown this year. I think it is quite special that Advent actually begins on December 1st.  (I guess I could have purchased one or two of the delicious chocolate calendars to ease the Christmas countdown for the boys.)  However a few years back Mom got us this delightful calendar...BAP and SSP look forward to reading the stories everyday.  They usually want to read them all at once, so they know what happens. I love the excitement and joy they are overwhelmed with, especially at this time of year.  They are so excited about lighting the Advent candle (one each week).  When we said Advent was 4 weeks long the boys thought we said it was 4 DAYS until Christmas.  We further explained that it is 25 DAYS until Christmas.  However on December 6th if the boys are good they may find something yummy in their shoes.

Simple As Pie

The next couple days are special celebrations.  Yesterday was my grandparents wedding anniversary (if they were still alive today, it would be 85 years)!  Today is the same grandpa's birthday and tomorrow is my (big) little brother's birthday.  As kids we grew up on an apple orchard, I loved that we could go pick apples anytime we wanted (our neighbors owned this lovely piece of property).  Mom grew a big garden with lots of veggies (we loved sharing our abundant produce).  Often times she would make an apple pie when Grandpa and Grandma came visiting.  This recipe reminds me of those special times. Recently my father in law gave us a 9pound zucchini he had growing in his garden.  I thought I would make a special dessert.

Apple Pie (Made With Zucchini)
adapted from: http://allrecipes.com/recipe/zucchini-apple-pie/

1 double pie pastry for a 9inch pie (I just used 1 store bought ready-to-roll crust)
2 large zucchini (peeled, deseeded and chopped in 4 cups)
2 T lemon juice
pinch of salt
1 1/4 cups brown sugar
1 1/2 t pumpkin/apple pie spice
1 1/2 t cream of tartar
3 T flour

Roll out pie crust on a floured surface until on the thinner side (crust will be over hanging quite a bit).  Place in a greased pie plate. In a saucepan, combine lemon juice, sal tand zucchini. Cook until crisp-tender. In another bowl combine brown sugar, spice, cream of tartar and flour until brown sugar is lump-free.  Toss with cooked zucchini.  Place in crust.  Fold up crust edges.  Bake at 400 for 40minutes until golden brown (and slightly bubbly).  Serve warm with fresh whipped cream.

Pretty In Pink

When I was growing up, I remember a summer breakfast staple was milkshakes and toast.  Dunking buttered toast in a milk shake...so tasty.  Today I thought I would try and re-live this memory with BAP and SSP.  However I did not have any bread (unless they wanted garlic bread).  We just had milk shakes with our lunch.  MMM...

Easy Milkshake

1 cup yogurt (I had a cup of lemon Greek yogurt in the fridge)
10 strawberries, hulled and chopped - any berries would work
1 cup milk (I used part heavy cream since it was in my fridge)

Place all ingredients in the blender.  Puree. Serve in cup with a straw (and buttered toast on the side).

Meal Fit For An Anniversary

Today is my husband and I's wedding anniversary. Anniversary to my bestest friend!  Often times we go out for the evening and celebrate.  However this year we might take a little mini vacation. I hope to make these again when we get back. A dear friend of ours would often make Philly Cheese Steak Sandwiches for a meal.  I have tried countless times to replicate a recipe.  Most tries have ended in utter failure.  However this time I think I hit the nail on the head.  The meat was so tender and moist.  Just delicious.

Philly Cheese Steak Sandwiches (Fit For A King)
adapted from: http://www.justapinch.com/recipes/main-course/beef/steak-sandwich-marinade.html

half bottle (@1 cup) Worcestershire sauce  
1 t dried oregano
2 T Dijon mustard
3 T balsamic vinegar
3 T olive oil
2 -4 t minced garlic
1 1/2 pounds thin sliced top round steak, cut into strips
2 T butter
thin sliced provolone cheese
pepperocini /banana peppers
2 bell peppers, cut into strips
1 onion, sliced

Place meat strips in a glass container or zip bag.   In a bowl/measuring cup combine all other ingredients (except butter, cheese, peppers and onions). Pour marinade on top of steak.  Seal and put in fridge for at least 8 hours (I made the marinade the night before and placed it in the fridge before pouring over meat in the morning).  Using tongs shake off excess marinade and place meat strips into a hot skillet or electric frying pan that you melted the butter in.  Cook a little.  Add bell peppers and onions. Toss with meat so they get some of the juices.  Cover and let cook about 15minutes. Serve inside hoagie rolls, and topped with provolone cheese and pepperocini peppers.

Summer Is Not Here Fast Enough

Oh how I have been longing for this day.  I love the spring and summer so much.  It is nice seeing things growing, blooming, producing, etc.  The weather is just perfect. I often think of camping trips during the summer months.  No, I do not enjoy as much as the boys in our house, but it is a nice change of pace (from the constant running).  I do however like camping if is 'equipped' per se with flush toilets, showers, etc.  (If you have not experienced this type of camping and would like to, check out a KOA...I loved it)  Camping has memories of making 'smores.  Mmm.  However you can make these 'smores even if you forgo the camping.

'Smores Brownies
loosely adapted from: http://www.deliciousmeliscious.com/2012/03/smores-brownies.html

1/2 brownie recipe
1 1/2 cups mini marshmallows
2 graham crackers, crushed
1/2 cup chocolate chips

Cook brownie recipe as directed in a greased 8-inch square pan.  Top warm brownies with marshmallows and graham crackers.  Broil until slightly golden brown. Turn off oven.  Top with chocolate chips.  Return to oven until just melted slightly.  Dive in!

The Love Of Mothers

Today we honor mothers in a special way.  Recently I found this quote; love it.  Happy Mother's Day to all the moms in the world, especially my mom.  I could not ask for a better mother.  I love you, Mom!  Thank you for being there for me.

My Wedding Day

"The most important person on earth is a mother. She cannot claim the honor of having built Notre Dame Cathedral. She need not. She has built something more magnificent than any cathedral--a dwelling for an immortal soul, the tiny perfection of her baby's body . . . The angels have not been blessed with such a grace. They cannot share in God's creative miracle to bring new saints to Heaven. Only a human mother can. Mothers are closer to God the Creator than any other creature; God joins forces with mothers in performing this act of creation . . . What on God's good earth is more glorious than this; to be a mother?"

--Joseph Cardinal Mindszenty

Cinnamony Delicious

Ever since I was little I have enjoyed cinnamon-sugar butter laden bread.  Growing up Mom would make homemade bread on a regular basis.  Every time she did we kids would beg for a piece of pipping hot bread spread with butter (err, margarine) and sprinkled generously with cinnamon sugar.  Oh how we loved that.  I think we would just go through a loaf even before lunch time.  Recently I found the perfect combination of butter, cinnamon sugar and bread (think cinnamon rolls that shaped like a loaf of bread).  mmmm....

Oatmeal Cinnamon Swirl Bread
adapted from: http://www.fullmeasureofhappiness.com/2013/01/01/oatmeal-cinnamon-swirl-bread/

1 1/2 cups rolled old-fashioned oats
1 1/2 cups boiling water
3 T UNsalted butter
4 T honey
1 t salt
1 pkg yeast
2 eggs, room temperature
4-5 cups flour

3T butter, melted
1 cup sugar
2 T ground cinnamon

In a large bowl combine oats and water. with butter, honey and salt. Stir.  Cool slightly.  Add yeast, eggs and 2 cups flour.  Combine thoroughly.  Slowly knead in remaining flour 1/2 cup at a time.  Place in a large greased bowl.  Cover and let rise.  Divide into thirds or two larger halves.  Combine sugar and cinnamon in a small bowl. Roll each portion out as if you would if making cinnamon rolls.  Brush with melted butter.  Sprinkle generously with cinnamon sugar.  Roll up tightly.  Repeat for all loaves.  Place loaves in well-greased loaf pans.  Let rise again (until just under-doubled in size).  Spray with cooking spray and sprinkle with more cinnamon sugar.  Preheat oven to 375 while bread is second-rising.  Bake 40 minutes or until bread sounds hollow.  Remove immediately from pans and place on a cooling rack.  Let rest at least 30 before slicing diving into this yummy bread.

Cinnamon Roll Variation
For Easter I poured 1 can sweetened condensed milk on the bottom of a greased 9x13pan.  Put rolls in there; let them rise. Grease 9x13pan and bake for 25-30minutes. Immediately at the end of baking, dumped them on a foil-lined cookie sheet to let the caramel ooze all over. SO good.

Want S'More?! A Little Love With (Very) Little Fuss

Do you remember as a child loving those sticky gooey sandwich thingies that you made around the campfire?  Life is simplified now.  You don't need fire (unless you are pyro-at-heart).  You can have the same delicious flavors in about 10minutes fresh from your 'neighborhood' kitchen. So easy. So good.

Golden Graham S'more Bars
adapted from: http://www.browneyedbaker.com/2012/06/20/golden-grahams-smores-bars/

8 cups Golden Graham cereal
5 cups mini marshmallows
1 1/2 cups chopped Hershey bars (chocolate chips would work in a pinch)
1/4 cup light corn syrup
5 T butter
1 t vanilla
1 cup (additional) mini marshmallows

Grease a 9x13pan.  Place cereal in a large bowl. In another heat proof bowl combine 5 cups marshmallows, chocolate, corn syrup and butter.  Microwave (stirring every 30 seconds) until mixture is melted and smooth.  Add vanilla. Stir. Carefully fold cereal and melted mixture together (use a greased spoon to do so).  Stir in additional marshmallows.  Spread out in the greased pan.  Let set up (harden slightly).  Store in an airtight container. (I like just spreading the mixture out in my large rectangular box to begin with so I don't have to worry about transferring them.)  These can be at room temperature for a couple days.  If you are not going to eat them all right now, put in the fridge.

Berry Moist & Delicious

Grandma N's lipstick was always bright and cheerful.  Some days her lips were flaming red and other days it was sunrise pink.  It always complemented her outfit of the day perfectly.  This coffeecake reminded very much of her...with colored berries and complementing the irresistibly moist and tender cake.  Whenever we spent a week at Grandma and Grandpa's house, the week would include sweet treats for at least one day for breakfast (whether it was donuts or just going out to eat).  Today (if Grandma were alive) we would be celebrating her 95th birthday...instead she celebrates with Grandpa.

Raspberry Sour Cream Coffee Cake

adapted from: http://www.annies-eats.com/2012/08/21/raspberry-sour-cream-coffee-cake/

Topping

1/2 cup flour (I used 1/3 cup oats)

1/3 cup sugar

zest of 1 lemon

4 T unsalted butter, melted and cooled

Cake

1 3/4 cup flour

1 cup sugar

2 t baking powder

1/4 baking soda

1/4 t salt

3 eggs

1 cup sour cream

1 t vanilla extract

2 cups fresh (or 4 cups frozen, thawed) raspberries (I used mixed berries from Costco)

Preheat oven to 350.  Grease and flour a 10-inch springform pan.  In a bowl combine dry topping ingredients and lemon zest; stirring in butter until crumbly. Reserve.  In a small bowl combine eggs, sour cream, and vanilla; mix until well blended and smooth.

In a larger mixer bowl (electric works well here) combine flour, sugar, baking powder, baking soda, and salt. Stir.  Fold wet ingredients into dry until just mixed.  Spread out batter into springform pan.  Top the batter with berries.  Sprinkle with crumb topping mixture.  Bake about 45minutes.  Cool on a wire rack. Remove sides of pan after running a knife around the edge. Serve warm.