Monday, December 30, 2013

Louisiana Hot Crab Dip

Louisiana Hot Crab Dip

  • 1 lb. jumbo lump crabmeat, free of shells
  • 2 (8 oz.) package cream cheese
  • 1 C. mayonnaise
  • 1/2 C. grated Parmesan
  • 6 Tbls. minced green onions (white and green parts)
  • 4 large garlic cloves, minced
  • 4 tsp. Worcestershire sauce
  • 4 Tbls. fresh lemon juice
  • 2 tsp. hot sauce
  • 1 tsp. Old Bay seasoning
  • Salt and pepper to taste

  1. Preheat oven to 325 degrees F.
  2. Combine all of the ingredients and pour into a casserole dish.
  3. Bake for 40 to 50 minutes until lightly golden on top. Serve hot.

Tuesday, September 10, 2013


My niece Dani helped make desert tonight... dirt! We had a blast making it and best of all... the recipe is from scratch... no boxed junk with the exception of Oreos and gummy worms that is. I think you'll really enjoy this and the pudding base is excellent as well. Enjoy!

Homemade Dirt

  •     One batch homemade chocolate pudding
  •     1 C. heavy whipping cream
  •     1 Tbls. powdered sugar
  •     23 chocolate sandwich cookies, crushed (Oreos)
  •     Gummy worms
  1. Make pudding according to recipe and refrigerate until chilled and set up. Whip the cream and powdered sugar together using a handheld mixer on high speed until stiff peaks form.
  2. Fold the whipped cream into the pudding until combined.
  3. Measure 3/4 C. of the crushed cookies and stir them into the pudding mixture.
  4. Divide the pudding mixture between six cups.
  5. Top with remaining crushed cookies.
  6. Gently press one or two gummy worms into the top of each pudding.
  7. Refrigerate until ready to serve.

Homemade Chocolate Pudding

  • 1/4 C. packed light brown sugar
  • 3 Tbls. unsweetened cocoa powder
  • 3 Tbls. cornstarch
  • 1/4 tsp. salt
  • 2 3/4 C. whole milk
  • 1/4 C. heavy cream
  • 1 C. milk chocolate chips
  • 1/2 tsp. vanilla extract
  1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly.
  2. Over medium heat, whisk in the milk and cream to the sugar mixture until it is smooth.
  3. Stir in the chocolate chips and bring the mixture to a simmer, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes.
  4. Take the pot off the heat and stir in the vanilla.
  5. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin on top of pudding.
  6. Refrigerate the pudding until it is completely cool, at least 4 hours and up to 3 days.

Thursday, August 29, 2013



  • 1 egg, lightly beaten
  • 1/4 C. milk
  • 1/2 tsp. fresh minced garlic
  • 1 1/2 C. Italian bread crumbs
  • 1/4 C. finely chopped onion
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. Italian seasoning
  • 1/2 tsp. Worcestershire sauce (or soy sauce)
  • 1 1/2 lbs. lean ground beef
  • 1 Tbls. extra virgin olive oil

  1. Combine egg, milk, garlic, bread crumbs, onion, salt, pepper, seasoning and Worcestershire sauce in a large bowl. Add ground beef, mix well.
  2. Shape meat mixture into 2 inch meatballs.
  3. Cook meatballs in olive oil in large skillet, about 15-20 minutes. Drain grease from pan and pour in marinara if desired, remove from stove when sauce is warmed.
  4. Serve immediately with spaghetti and grated Parmesan cheese.

Thursday, August 22, 2013

Pan Seared Sea Scallops

I'm a stickler for a really good scallop and this recipe really was quite delectable.. simple and tasty. I served these with corn on the cob and spinach sauteed in fresh minced garlic and extra virgin olive oil. Hope you enjoy it as much as I did!

Pan Seared Sea Scallops

  • 1/2 C. all-purpose flour
  • 2 tsp. Lawry's seasoned salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. black pepper
  • 1 lb. jumbo sea scallops, rinsed and drained
  • 2 Tsbl. extra virgin olive oil
  • 2-4 Tbls. chopped fresh parsley, divided
  1. In a large bowl, mix together flour, salt, oregano, thyme and pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet medium-high heat. Add scallops to the pan and sear on all sides (about 2 minutes for each side). 
  3. Remove scallops from pan and place on a plate and sprinkle with parsley.
  4. You may also top with lemon juice and/or grated Parmesan cheese.

Tuesday, August 20, 2013

Grilled Southwest Chicken and Stuffed Jalapenos

Tried a couple new recipes tonight and they came out so darn yummy I had to post them here... I paired these two dishes with grilled asparagus coated in extra virgin olive oil, salt, pepper, fresh minced garlic and grated parmesan cheese, YUM!

Grilled Southwest Chicken

  • 2 Tbls chili powder
  • 2 Tbls. cumin
  • 1 Tbls. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbls. packed light or dark brown sugar
  • 3 Tbls. extra virgin olive oil
  • 4-6 boneless skinless chicken breasts
  1. In a large ziplock baggie, combine all the spices and brown sugar. Pour in olive oil and mix until well combined.
  2. Place the chicken in the baggie and rotate inside bag to fully coat the chicken. Place inside the refrigerator for at least 2 hours or up to 10 hours.
  3. Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes.

Stuffed Jalapenos

  • 5-6 large jalapeno peppers, halved lengthwise, and seeded
  • 1/4 C. real bacon pieces
  • 4 oz. cream cheese, softened
  • 1/4 C. shredded cheddar jack cheese mix
  • 1/4 C. diced green onion
  • 1/2 tsp. fresh lime juice
  • 1/4 tsp. kosher salt
  • 1/2 tsp. minced garlic
  1. Preheat grill to medium-high heat.
  2. Combine bacon, cheeses, green onion, lime juice, salt and garlic in a bowl, stirring to combine.
  3. Divide mixture evenly, and fill in pepper halves.
  4. Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
  5. Serve immediately, you may garnish with chopped tomato and cilantro.

Wednesday, August 14, 2013

Blueberry Crumb Muffins

Blueberry Crumb Muffins


  • Muffin cups
  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ C. unsalted butter
  • 1 C. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ½ C. milk
  • 2 ½ C. frozen blueberries
Crumb topping:
  • 6 Tbls. unsalted butter
  • ¼ C. granulated sugar
  • ¼ C. packed dark brown sugar
  • ¾ tsp. ground cinnamon
  • Pinch of salt
  • ¾ C. all-purpose flour
  1. Preheat the oven to 375 degrees. Line muffin pan with paper liners, my batch made about 20. In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. With an electric mixer on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
  2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
  3. Spoon the batter into the prepared muffin liners about ¾ full. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean.
  4. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

Tuesday, August 6, 2013

Prickly Pear Margaritas!

Prickly Pear Margaritas
Picked up some prickly pears on the way home from work and we decided to try making Prickly Pear Margaritas. I will post directions how to make the prickly pear syrup but this can also be easily purchased, if not local, definitely online. I think you'll be pleasantly surprised, these are delish! Recipe below makes enough for two drinks, enjoy!

  • 6 oz tequila blanco
  • 1oz Cointreau
  • 3 oz lime juice
  • 4 oz prickly pear syrup
  • Kosher salt and turbinado sugar, for garnishing the glass
  • Lime peels, for garnish
  1. Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate.
  2. Wet the rim of a margarita glass and dip into salt and sugar mixture.
  3. Pour margarita into glass over ice. Garnish with a curled piece of lime peel. 

 Prickly Pear Syrup

Be careful picking the fruit, you can use tongs to avoid getting pricked. You can also burn off the little prickers with a flame or brush them off with a thick glove. Once cleaned and washed, slice both ends off and slice vertically along one side of the pear. Peel the skin off and discard.

In order to extract the juice, place the fruit inside a blender and pulse until liquefied. Place the juice into a fine mesh sieve and push out the juice into a pitcher or bowl. Discard the remaining pulp and seeds. Depending on the size of the prickly pears, 6 to 12 prickly pears will get you about 1 cup of juice.

Place one part juice to one part sugar in a pot and simmer for 5-10 minutes until slightly reduced. Cool and enjoy!

Thursday, July 11, 2013

Cilantro and Lime Fish Tacos

Tried something new this evening and wasn't quite sure what to expect but was pleasantly surprised. These fish tacos are light, healthy and perfect for summer! 

Cilantro and Lime Fish Tacos

  • 1 tsp. olive oil
  • 1 small sweet onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded, membranes removed and diced
  • 2 ripe tomatoes, chopped (aprox. 2 cups)
  • 3 Tbls. fresh lime juice (2-3 limes)
  • 1 lb tilapia, or any other mild white fish fillets, rinsed and patted dry
  • Salt and pepper to taste
  • 1/4 C chopped fresh cilantro
  • 8-10, 5-inch white corn tortillas
  • 1-2 ripe avocados, sliced
  • 1 C. queso fresco, crumbled
  • Lime wedges and cilantro for garnish

  1. In a large nonstick skillet, saute onions in olive oil, stirring often, about 5-6 minutes.
  2. Add the garlic and cook for 30 seconds or until fragrant.
  3. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes.
  4. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced.
  5. Season to taste with salt and pepper. Stir in the cilantro.
  6. Heat the tortillas in a dry skillet for a few minutes on each side to warm or in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with avocado and queso fresco.

Tuesday, July 9, 2013

Cherry Tomato Caprese Salad

Great light salad for summer! Enjoy...

Cherry Tomato Caprese Salad

  • 2 pints cherry or grape tomatoes, quartered
  • 1/2 tsp. sugar
  • Salt and pepper
  • 1 Tbls. balsamic vinegar
  • 1 garlic clove, minced
  • 2 Tbls. extra-virgin olive oil
  • 8ozs fresh mozzarella cheese, cut into 1/2-inch cubes and patted dry
  • 1 C. chopped fresh basil
  1. In a large bowl, toss the tomatoes, sugar and 1/4 teaspoon salt together. Let the mixture stand for 30 minutes so that the tomatoes give up some of their juices. 
  2.  Strain the tomato mixture thru a fine-mesh strainer, saving the tomato juice and picking out the seeds left in the strainer. Return the tomatoes to the original bowl and pour the tomato liquid into a small saucepan approximately 1/3-1/2 C.
  3. To the small saucepan, add the vinegar and garlic. Simmer over medium heat until the mixture is reduced to about 3 tablespoons. This will take about 5 minutes. Cool to room temperature and then whisk in the olive oil.
  4. Add the mozzarella cheese, basil and cooled dressing to the bowl with the tomatoes and toss to combine. Season with salt and pepper. Serve.

Tuesday, June 25, 2013

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole


  • 2.5 lbs russet potatoes (about 4 medium), peeled and sliced 1/8-inch thick
  • 1 1/2 tsp. salt
  • 4 Tbls. butter
  • 1 small/medium yellow onion, chopped
  • 1 tsp. dried thyme
  • 3 medium garlic cloves, finely minced, or 1 1/2 tsp.
  • 6 Tbls. all-purpose flour
  • 2 C. low-sodium chicken broth
  • 3/4 C. heavy cream or milk
  • 7 oz. Swiss cheese, shredded, about 2 cups
  • 2 Tbls. Dijon mustard or Grey Poupon hearty spicy brown mustard
  • 1/4 tsp. cayenne pepper
  • 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
  • 2 C. deli ham, chopped
  • 2 Tbls. minced fresh parsley leaves

  1. For the topping, place bread and butter in a food processor until coarsely ground. Set aside.
  2. For the filling, preheat the oven to 400 degrees, with the oven rack in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes. Carefully drain potatoes and set aside.
  3. Melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt and cook until the onions are softened, about 6 minutes.
  4. Add the garlic and cook about 1 minute, stirring constantly.
  5. Add the flour, stirring constantly, cook until golden, about 1 minute.
  6. Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened. 
  7. Remove sauce from heat and whisk in Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
  8. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan.
  9. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed ensuring he chicken is not clumped together in order to cook thoroughly.
  10. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping.
  11. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes.
  12. Sprinkle with parsley and cool for 10 minutes before serving.

*This casserole can be made ahead of time and stored in the refrigerator until you are ready to cook. Please add 5-7 minutes to the baking time.

Saturday, June 22, 2013

Homemade Ranch Dressing

Homemade Ranch Dressing

  • 3/4 cup light mayonnaise
  • 3/4 cup light sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 -1 cup buttermilk
  • 4 green onions (use just the green parts) or 1 small bunch chives
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

  1. Combine all of the ingredients in a blender or food processor.
  2. Start with 1/4 cup of the buttermilk and blend for 10 seconds.
  3. Check the consistency and taste and blend in additional buttermilk as desired, I used about 1 cup. 
  4. Add more buttermilk for dressing and less for dipping vegetables.
  5. Store in an airtight container in the refrigerator.

Saturday, June 15, 2013

Southwest Egg Rolls

 Looking for something new for dinner this evening, found this fairly healthy recipe and oh my goodness, yummers! I added a little more minced chipotle chiles in adobo sauce to the dipping sauce to spice it up a little more... we will definitely be having these again!! Enjoy!

Baked Southwest Egg Rolls with
Creamy Chipotle Dipping Sauce


  • 1 tablespoon olive oil
  • 1 medium yellow or red onion, diced
  • 2 cloves garlic, finely minced
  • 3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
  • 1 green or red pepper, diced small
  • 1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
  • 1 can black beans, rinsed and drained
  • 10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 cup freshly chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
  • 2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
  • 1 cup sour cream, low fat
  • 1/4 cup salsa
  • 1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)

  1.     Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
  2.     In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
  3.     In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
  4.     Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
  5.     Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

 Recipe Source: Mel's Kitchen

Friday, June 14, 2013

It's a Broccoli Kinda Week!

So since I mostly post recipes on this blog I've updated the title and background to reflect this. Tried out a new recipe today, that's perfect for a warm summer day! Even now as I'm thinking about it, I bet hard boiled eggs might make a nice addition... worth a try, no? Enjoy!

Summer Broccoli Salad


  • 9oz light or regular mayonnaise (just over 1 C.)
  • 3oz granulated sugar (just over 1/3 C.)
  • 1 1/2 Tbls. balsamic vinegar
  • 1 1/2 lbs fresh broccoli, chopped into small bite-sized pieces
  • 1 C. cranberries
  • 3/4 C. sunflower seeds (kernels, ie without shells)
  • 1/4 C. red onion, finely chopped
  • 1 1/4 C. shredded sharp cheddar cheese
  • 7 slices bacon, cooked and chopped

  1. In a small bowl, whisk together all of the dressing ingredients and set aside.
  2. In a large bowl (approximately 13 cups large) toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce.
  3. Cool in the refrigerator for at least 2 hours before serving.
  4. Prior to serving, toss the salad to mix any dressing that may have settled at the bottom.

Monday, June 10, 2013

Baked Penne Pasta with Chicken, Broccoli and Smoked Mozzarella

Tried something new tonight off of Pinterest. While I wasn't quite sure what to expect, I was pleasantly surprised! Sharing the recipe from Mel's Kitchen Cafe blog with some adjustments I made... enjoy!!

Baked Penne Pasta with Chicken, Broccoli and Smoked Mozzarella

  • 3/4 cup Italian bread crumbs
  • 2 Tbls. butter, melted 

  • 1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
  • 12 oz penne pasta
  • 2 Tbls. olive oil
  • 3/4 medium onion, minced
  • 6 medium garlic cloves, finely minced or 3tsp. pre-minced garlic
  • 1 tsp. dried thyme
  • ¼ C. all-purpose flour
  • 2 C. chicken stock
  • 1 C. heavy cream
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 ½ lb. boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
  • 4 oz. smoked mozzarella, shredded*
  • 8 oz. jar oil-packed sun-dried tomatoes, drained and chopped into pieces (get the julienne sliced and you'll eliminate chopping!)
* Couldn't find smoked mozzarella in this little town but regular part skim mozzarella worked just fine.

  1. In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
  2. Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
  3. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
  4. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Recipe Source: adapted from Cook’s Illustrated Cover and Bake & Mel's Kitchen Cafe Blog

Sunday, January 20, 2013

Cookie Monster

These are monster chocolate chip cookies but they are oh so yummy!!!

  • 2 C. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 C. unsalted butter, melted
  • 1 C. packed brown sugar
  • 1/2 C. white sugar
  • 1 Tbls. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 C. semisweet chocolate chips
  1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.