Carmel Apple Coffee Cake

Cake:
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
4-5 cups chopped and peeled apples
1 cup chopped pecans (optional)

Topping:
1/4 cup milk
1/2 cup butter
1 cup brown sugar
pinch of salt

• In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350 degrees F for 1 hour and 15 minutes or until the cake tests done. Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.
• For topping, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)

Pumpkin Dump Cake

The name of this dish comes from the way you dump all the ingredients together.  It's easy and delicious.  I'm not even a pumpkin pie lover and I really like this desert.





2 (12 oz) cans pumpkin
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp salt
4 eggs, well beaten
1 1/2 cups sugar
3 cups evaporated milk
1 box yellow cake mix
1 stick of butter, melted
1/2 - 1 cup of chopped pecans

• Combine pumpkin, cinnamon, ginger, cloves, salt, eggs, sugar and evaporated milk together and mix well.
• Pour into greased 9X13 pan.  Sprinkle the cake mix evenly over the top of the pumpkin mixture.  Drizzle the melted butter over the cake mix and then sprinkle the pecans on top.
• Bake at 350 degrees for 1 hour and 20 minutes.

Vegetarian Lasagna

My meat loving husband and his friend told me they couldn't even tell there wasn't meat in this dish.  It is really good as is, but you can add meat to the recipe if you wish.







lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach, chopped
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano

1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan

• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix with a fork for until combined.
• Lay 3 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour at 350 degrees. Cool 15 minutes before serving.

Dill Dip

1 cup light sour cream
1 cup mayonnaise
1 Tb dried dill weed
1 Tb minced onion
1 Tb dried parsley
1 tsp seasoning salt

• In a bowl, mix all the ingredients together until well blended.  Cover and refrigerate for at least four hours. 

Potato Ham Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1/2-1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons flour

• Combine the potatoes, celery, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, add ham and cook soup until heated through. Serve immediately.

Jam Muffins

These muffins have a biscuit texture with a yummy jam filling in the middle.  They are great for breakfast.











Muffin Mix
2 cups biscuit mix
2 Tb sugar
1/4 cup cold butter
2/3 cup milk
1/4 cup of any berry jam

Glaze
1/2 cup powdered sugar
2 tsp warm water
1/4 tsp vanilla

• Combine biscuit mix and sugar. Cut in butter until crumbly.  Stir in milk until moistened.
• Spoon about 1 Tb of batter into paper lined muffin cups.  Top with 1 Tb of jam.  Spoon the remaining batter over jam.
• Bake at 425 degrees for 12-15 minutes.  Cool for 5 minutes.
• Combine glaze ingredients and top cooled muffins.

Tomato Basil Soup

Although I try to eat healthy, I have realized that sometimes substituting the "fattening" ingredients really does alter the taste.  It is true in this case of this recipe.









4-6 tomatoes, skinned and diced
4 cups of tomato juice
15 fresh basil leaves
1 cup heavy cream
1/2 cup butter
salt and pepper to taste

• Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
• Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Granola

My son helped me make this recipe and he couldn't help but snitch this, even unbaked.  When it came out of the oven all my kids started sneaking in to get some.




8 cups oats
1 1/2 cups wheat germ
1 cup sunflower seeds
1 cup slivered almonds
1 cup chopped pecans
1 cup shredded coconut
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 Tb cinnamon
1 Tb vanilla
2 cups raisins or dried cranberries

• Preheat the oven to 325 degrees and line two baking sheets with foil or parchment paper.
• Combine the oats, wheat germ, sunflower seeds, almonds, pecans and coconut in a large bowl.
• In a saucepan, combine the rest of the ingredients, except raisins or cranberries.  Heat over medium until it begins to boil.  Let boil for a minute and then pour over the dry ingredients and stir to coat.
• Pour the mixture in the lined baking sheets and cook for 20 minutes in the oven.
• Cool, stir in the raisins or cranberries and store in an airtight container.

Spaghetti Sauce from Scratch

This recipe comes with a warning.  If you make this for your family, they might not ever eat store brand sauce again.  (This is from experience!)  I made this recipe a few years ago and my family fell in love with spaghetti all over again.

This is a canning recipe and so it makes a lot of sauce.  If you don't can, you can still follow the recipe as is and freeze the leftovers.  It freezes very well in freezer storage bags.




20 cups tomatoes, peeled and quartered *(22-24 tomates)
4 cloves of garlic, chopped
1 jalapeño, seeded and finely chopped
1 large onion finely chopped
1/2 Tb. garlic powder
3 Tb. salt
3 (6 oz) cans tomato paste
2/3 cups olive oil
1/2 Tb. dried basil
1 Tb. dried oregano
3/4 cup vinegar
1/4 cup sugar

* Tomatoes are easy to peel if you blanch them in boiling water for a minute or two and then set them in a cold sink.  The skins should start peeling off on their own.

• Combine all ingredients except for sugar.  Simmer for one hour covered.  Add sugar at the end.
• Use a hand blender and blend the sauce thoroughly or, blend sauce in blender in batches.
• Pour into prepared quarts and process in water bath canner for 50 minutes. 
•  Makes 5 quarts

Santa Rosa Chicken Salad

My sister made this while she was here and it was so good.  I wasn't sure if it was something my kids would go for since it had so much red and green in it.  Luckily they all gave it a thumbs up.




2 boxes of Uncle Ben's long grain wild rice -with seasoning
(if you are using a different brand it's 2 cups)
2 chicken breasts, cooked and cubed
3 green onions, diced
1 red bell pepper, chopped
1 1/2 cups of snap pees or snow pees, cut into bite sized pieces
1 avocado, cut into pieces
1/2 cup chopped pecans

• Cook chicken and set aside.  Cook rice and add the seasoning packet.  If you are using plain wild rice, just don't worry about the seasoning.  
• Let the rice cool while you chop the other ingredients.  After it is cool, add the green onions, bell pepper and snap pees.
• Make the dressing by whisking all the ingredients together.
• When ready to serve, poor the dressing over the rice mix and add the avocado and pecans.

Salad Dressing:

1/3 cup rice vinegar
1/3 cup olive oil
1-2 cloves of garlic, minced
1 Tb dijon mustard
1/2 tsp salt
1/2 tsp pepper

White Gravy

My dad made this gravy last night and it is delicious!  It would be great not only on potatoes but also over chicken or with biscuits.





4 cups milk
1 cup of half and half
1/2 cup butter
1/4 cup flour
1/8 cup chives, diced
1/4 cup onion, finely chopped
2 cloves of garlic, minced
1 Tb salt - to taste
1 Tb pepper
a pinch of sage

• In a large saucepan cook onions, chives and garlic in the butter until onions are translucent.
• Add flour and stir for a minute.  Quickly whisk in milk and half and half.  Add sage, salt and pepper.
• Stir the gravy constantly until it becomes thick and creamy.

Cheesy Pesto Chicken

This is really easy and really good.  I love fresh pesto sauce.






Pesto Sauce:

2 cups fresh basil
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
3 garlic cloves, minced
salt and pepper to taste

Cheesy Pesto Chicken:

4-5 chicken breasts
1 cup basil pesto
mozzarella cheese, grated

• Pound the chicken breasts so they are thinner (1/4 - 1/2 inch)
• Place the chicken on a greased 9X13 pan.  Spread the pesto sauce over the top and then sprinkle with the mozzarella cheese.
• Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake for another 10 minutes.

Baked Zucchini Fries

Out of all the zucchini recipes I've tried this summer, this is my favorite one so far.  I could make this once a week and be very happy.




3 medium zucchini
1 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 Tb pizza seasoning or italian seasoning
2 eggs, beaten


Directions:

• Line a baking sheet with foil and spray it with oil.  Preheat your oven to 425 degrees.
• Cut off the ends of each zucchini and then cut them into strips.  Place the zucchini in a large strainer or a bowl and sprinkle about 1 Tb of salt on them.  This is to extract some of the water out of them.  Leave them for about an hour.
• Make your batter by combining the bread crumbs, Parmesan and seasoning.
• When your zucchini has shed it's water, rinse off the salt and pat it dry with a clean towel.
• Bread the zucchini strips by first placing them in the bowl with the beaten eggs and then into the bread crumb mixture.  (You might also want to keep a napkin close by to wipe your fingers occasionally during this process.)
• Place the fries on the baking sheet and put in the oven for 12 minutes.  Flip them over and return them to the oven for about 12 more minutes.  The fries should be crispy on the outside and browned.

Taco Salad with Cilantro Lime Dressing

 I first tried this salad at a work party 16 years ago.  I have been making it ever since.  It's one of the only salads my kids (or husband) will eat.





1 head of lettuce
(I used a combination of green leaf and spinach.)
1 lb. ground beef
taco seasoning
1 can of kidney beans
1 small can of sliced olives
2 tomatoes
1 avacado
1 cup of cheddar cheese
frito chips

• Brown meat in a skillet.  Drain and season it according to your taste.
• Place all ingredients (except fritos) in a large bowl and mix. 
• Top individual servings with fritos and favorite salad dressing.

Cilantro Lime Dressing


¾ cup light mayo
¾ cup greek yogurt (I used fat-free.)
2 tablespoons freshly-squeezed lime juice (about ½ a lime)
1 tablespoon olive oil
1/3 cup milk
1 small bunch (~1/3 cup, packed) cilantro, roughly chopped
2 tablespoons fresh chives, roughly chopped
2 cloves garlic, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper

• Place all ingredients in a blender and blend for 30 seconds.  Check consistency and if needed blend for another 30 seconds.

Breakfast Casserole

1 lb bacon
1 sweet onion, diced
1 green bell pepper, diced
1 cup zucchini, shredded
6 eggs, slightly beaten
4 cups frozen hash browns, thawed
1 1/2 cups cottage cheese
2 cups cheddar cheese
1 1/4 cups swiss cheese



Directions:

• In a large skillet, cook the bacon until crispy.  Set aside until cool and then dice or crumble.  Put the onion, pepper and zucchini in the skillet and cook in a small amount of the bacon grease.
• In a large bowl, add the remaining ingredients.  Stir in the bacon and onion mixture and place in a greased 9X13 pan.
• Bake uncovered at 350 degrees for 35-40 minutes or until set. 

Apricot Pineapple Jam

I'm always trying new jam recipes.  This one turned out to be really good.






5 cups apricots, pitted (about 4 pounds)
1 cup of fresh pineapple, cut into small pieces
1 box of pectin
6 cups of sugar
1 tsp butter or margarine
Sterilized jars and lids

• In a food processor, pulse the apricots until they are smooth but not pureed.  You can also do this by hand with a potato masher.  Do the same with the pineapple and then combine the two fruits into a large pot over the stove.  
• Add the pectin and the butter.  The butter helps the jam not to foam during the heating process.
• Over medium high heat, heat the mixture until it reaches a boil that doesn't stop when you stir it.
• At this point add the sugar.  Cook until it reaches a boil again and let it boil for 5 minutes.
• Pour in sterilized jars and process in a water bath canner for 10 minutes.

Apricot Chicken

This recipe is delicious, but my favorite thing about it is how easy it is.  The whole time I was cooking the kids were asking me what smelled so yummy.




7-8 pieces of skinless or skin on chicken
(I used breasts but you can use thighs)
1-2 tsp of salt
3 Tb herbes de Provence*
2 Tb olive oil
2 garlic cloves, minced
1 sweet onion, diced
6 medium apricots
1/2 cup apricot preserves

• Preheat oven to 400 degrees and grease a 9x13 pan.
• Season the chicken by rubbing the meat with salt and 2 Tb of herbes de Provence.
• Heat the oil in a large skillet and cook the garlic and onion until the garlic is fragrant.  Add the seasoned chicken to the skillet and cook for 5-10 minutes, turning the chicken so all sides are browned.  Sprinkle the remaining herbes de Provence over the chicken, making sure all the chicken pieces are covered on all sides.  Place the chicken in the greased pan and cook in the oven for 20 minutes or until the chicken juices run clear.
• In the skillet, add about 1/3 cup of cooking wine or water.  (If adding water, make sure you remove the pan from the heat and add it slowly so the oil doesn't spatter.) 
• Add the fresh apricots and apricot preserves and simmer on low until the chicken is done cooking in the oven.
• Add the chicken back to the skillet and heat with the sauce for another 5 minutes.
• Serve with rice.

* Herbes de Provence is a mixture of several herbs that are typical in French cooking.  There is no standard recipe for it and many recipes include lavender.  Since this might be difficult to find in stores (I happened to buy mine in France), I found a recipe by Emeril to make it yourself.

Herbes De Provence

2 Tb dried savory

2 Tb dried rosemary

2 Tb dried thyme

2 Tb dried oregano

2 Tb dried basil

2 Tb dried marjoram

2 Tb dried fennel seed

In a mixing bowl, combine all ingredients together and store in an air-tight container.  Makes 1 cup.

Chocolate Zucchini Cake

I think this is the healthiest you can make a cake.  It turned out really moist.  It was a huge hit and I didn't feel bad about eating it.




1/2 cup applesauce
1 1/2 cups white sugar
1 cup wheat flour
1 cup white flour
1/2 cup cocoa powder
1 tsp vanilla extract
1 tsp salt
1 1/2 tsp baking soda
2 cups shredded zuchini

• Preheat oven to 350 degrees and grease a 9x13 pan.  Set aside.
• In a large bowl mix applesauce, sugar and vanilla extract until well combined.  In another bowl combine flours, cocoa powder, salt and baking soda.  A little at a time combine the flour mixture into the sugar mixture.  When combined, mix the zucchini into the mixture and spread evenly in the pan. 
• Bake for 25-30 minutes or until the cake gently springs back when touched.

You can use any chocolate frosting recipe you like.  It is such a moist cake and has such a nice chocolate flavor that you really only need a simple white sugar glaze on top.

Pumpkin Brownies

If you like pumpkin bread with chocolate chips, you will love these.  They are perfect for a fall desert but we will eat them all year.

3/4 cup all-purpose flour
1/2 teaspoon baking powder

• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts 
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in two separate bowls. Divide it so it's 1/3 in one bowl and 2/3 in another.
3. Into the bowl of batter that has 2/3 of mixture, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Cinnamon Roll Popcorn

This recipe is from Our Best Bites.  I've made it twice now.  It's really good!





12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

1. Preheat oven to 250 degrees. 
2. Pop your popcorn, add your pecans.  Put in a large bowl and set aside.
3. In a large pot combine brown sugar, cinnamon, Karo syrup and butter.  (Our Best Bites blog says to do this in the microwave, but I like doing it over the stove.  I think you get more accurate results when you do it that way.)  Cook this over medium low heat until it is dissolved and bubbly.  Then, remove from heat and add the baking soda and vanilla.  It will start to foam and get really big.  Pour it all over the popcorn/pecans and stir until all is coated.
4. Spread this out in a jelly roll pan or two 9x13 pans lined with foil and cook in oven for 35-40 minutes, stirring ever 15 minutes or so.
5. Meanwhile melt your almond bark according to package directions. (Again, I prefer over the stove.)  After you  have removed your popcorn from the oven, drizzle the almond bark over the popcorn with a spoon or fork.  Let it cool on the counter or put it in the fridge for a faster set.  

Pesto Chicken Casserole

I made this and my kids all held their noses telling me the smell was too strong.  They didn't want to try it.  Once I convinced them to put a bite in their mouth, every one of them changed their minds about what they thought.  This is very tasty!
*This makes a lot so you can freeze half for another meal.

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 (16 ounce) box pasta
• 6 cups cubed cooked chicken
• 4 cups shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) jar Alfredo sauce
• 1 (8 ounce) jar pesto sauce
• 1 cups milk

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and a 8x8-inch dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

Chimichangas with Sour Cream Sauce

Chicken Filling
2 large skinless, boneless chicken breasts

• 3 cups water
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 (7 ounce) can chopped green chilies, divided
• 1/2 cup diced onion
• 3 large cloves garlic, minced

Sour Cream Sauce

2 tablespoons butter

• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cube chicken bouillon
• 1/2 cup sour cream
• salt and pepper to taste
•  8 (8 inch) flour tortillas
• 8 ounces shredded Monterey Jack cheese

Directions

1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
3. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
4. Bake in the oven at 425 degrees for 15 minutes.  Drizzle with the sour cream sauce and serve.

White Pizza

I'll have to admit that my kids didn't go for this one but  I thought it was good enough to post anyway.  If you have picky kids like me, make it for your special someone.  It is worth it.









2 Tb melted butter
1 Tb olive oil
3 tsp garlic, minced
2 Tb sun dried tomato pesto
1 tsp dried basil
1 tsp dried oregano
1 Tb grated Parmesan cheese
1 cup Alfredo sauce
2 cups chopped, cooked chicken meat
1 12 inch pre-baked pizza crust
1 med. tomato, sliced
1 (4 oz) pkg. feta cheese

• Preheat the oven to 375 degrees.
• In a small bowl mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan and Alfredo sauce.  Arrange the chicken on top of the pizza crust and pour the Alfredo mixture over the chicken.  Top with the tomato slices and feta cheese.
• Bake in the preheated oven for 10-15 minutes until the crust is slightly browned and the toppings are toasted.