Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Chicken Salad Sandwiches

I have never been a fan of chicken salad. I dont like all of the things people put in them. But my husband LOVES chicken salad. So I decided to try and make some myself and it was amazing! I put mine on these Lion House Rolls I made the other day. So good!!

I only put grapes and celery in mine but feel free to add in almonds or whatever else you enjoy in your chicken salad. Just be sure to adjust the amount of celery and grapes to compensate cause the chicken ratio is just about perfect!

Chicken Salad Sandwiches
Recipe Adapted From: LiveEatCraft.com

2 cups cooked Chicken, shredded
1 1/2 cups Red Grapes, halved
2 1/2 cups Celery, chopped
1/2 cup Miracle Whip
2/3 cup Mayonnaise
1/4 teaspoon Garlic Powder
1/2 teaspoon Salt

1. In a small bowl combine the miracle whip, mayo, garlic powder, and salt. Mix well.

2. In a large bowl combine the chicken, grapes, and celery. Add the dressing and stir to combine. Refrigerate for and hour or two before serving. Serve on rolls, croissants, or bread.

Strawberry Glace Pie

Strawberry season is over but I am still trying to squeeze every last strawberry out of it that I can get a hold of. So I have a couple great strawberry recipes this week and then its all peaches, apples, and pumpkins. 

This pie has the strawberries, lots of delicious, sweet strawberries. A cooked jam layer and a fresh layer, but its extra good cause it has a sweet and tangy cream cheese layer too. The perfect pie to send out the summer with.

Strawberry Glace Pie
Recipe Source: Perfect Pies Cookbook

1 Prebaked Pie Crust

Strawberry Glace
1 cup Strawberries, pitted and mashed
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

Cream
3 oz Cream Cheese, softened
1 cup Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Garnish
1 cup Strawberries, thinly sliced

Strawberry Glace

In a medium saucepan combine the strawberries, sugar, cornstarch and water. Cook over high heat and cook over high heat and stir for about 10 minutes or until thickened. Remove from heat and cool to room temperature. Once cooled place in the fridge for at east 6 hours.

Cream

In a medium bowl beat the cream cheese with an electric mixer until its smooth. Add the heavy cream, powdered sugar, and vanilla. Mix until fully mixed and it has medium peaks.

Assembly

Spoon the cream into the pie crust. Cover the cream with sliced strawberries. Spread the glace evenly over the strawberries. Refrigerate until ready to serve.

Easy Pie Crust

I posted this recipe on Sawdust and Embryos last week and wanted to post it again because I have a pie recipe to share and you need to know how to make a crust. This crust is so easy and a homemade crust will make your pie.

Easy Pie Crust
Recipe Source: Mary G.

2 1/2 cups All-Purpose Flour
1 1/3 cups Shortening
1 1/2 teaspoons Salt
1/2 cup Water
6 Tablespoons All-Purpose Flour

1. Combine the 2 1/2 cups flour, shortening, and salt, in a bowl and blend with a fork until it forms pea sized crumbs. In a small container with a lid combine 6 Tablespoons flour and 1/2 cup water and shake until combined.

2. Pour onto the shortening mixture and gently combine. Be GENTLE. The more you work the dough the tougher it gets. Form into a ball and lay on a floured surface.

3. Cut into 4 pieces. You will have enough dough for the top and bottom of 2 pies. Take one of the quarters and roll it into a ball and then flatten it with your palm. Flour the top and start rolling from the middle, turning a quarter turn with each roll.

4. Don't hesitate to sprinkle your surface or the top of your dough with more flour so it doesn't stick. When it is about 12 inches in diameter place the dough over the rolling pin and lay onto your pie dish.

5. For one pie crust cut and crimp the edges and and poke holes in the bottom with a fork. Bake at 400 degrees for 12-15 minutes, or until the edges are golden brown.

6. For a double crust, put in the filling before cutting the edge of the bottom crust. Water you fingers and wet the edge of the bottom crust slightly. Place on the top crust, cut the extra and crimp the dough all the way around. Make steam holes in the top, sprinkle with sugar, and bake at 375 degrees on a metal cookie sheet(it helps to cook the bottom crust), for 50-60 minutes. The crust should be slightly browned and the filling should be bubbling through the steam holes.

Creamy Potato Soup

We've had a few chilly days around here lately and so I decided to find a new soup recipe. Turns out I found a great one. The flavors are simple but its creamy and delicious. We'll be having this more while its cold out!

Creamy Potato Soup
Recipe Source: ThePioneerWoman.com

6 slices Bacon, cut in 1-inch pieces
1 medium Onion, diced
3 Carrots, peeled and diced
3 stalks Celery, diced
6 small Russet Potatoes, peeled and diced
8 cups Chicken
3 Tablespoons All-Purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt
Black Pepper, to taste
1 cup Cheese, your choice, grated

1. In a stock pot over medium heat add bacon and cook until crisp and fat is rendered. Remove the bacon from the pot and set on a plate covered with a paper towel. Drain the grease but don't clean the pot.

2. Return the pot to medium-high heat and add the onions, carrots, and celery. Cook for 2 minutes then add the potatoes. Cook for 5 minutes then season with salt and pepper.

3. Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, or until the potatoes are almost tender. In a small bowl whisk the flour and the milk, then pour it in the soup and cook for 5 more minutes.

4. Remove about half of the soup and blend in a blender or a food processor until its smooth. Pour it back into the stock pot and stir to combine. Let it heat back up and season to taste. Stir in the cream. Serve with cheese and bacon pieces on top.

Very Vanilla Cake

Often times I make a chocolate dessert and I will say its rich. I never thought I would say that about a vanilla cake, this is rich. It is so good. It has the texture more of a brownie and a cake combined... whatever that means. But its delicious people. You might not be able to eat a lot of this but you will love every bite.

Very Vanilla Cake
Recipe Source: CookiesandCups.com

1/2 cup Butter
1-12 oz bag White Chocolate Chips
1 1/4 cups All-Purpose Flour
3/4 cup Granulated Sugar
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Salt
3 Large Eggs
 

Frosting

1 1/2 cups Powdered Sugar, sifted
3 Tablespoons Butter, softened
1/2 teaspoon Pure Vanilla Extract 

2 1/2 Tablespoons Milk, or until frosting is spreadable

1. Preheat to 350 degrees. Spray a 9x9 pan with cooking spray. 

2. In medium saucepan melt the butter and white chocolate chips over low heat. Stir constantly so the chocolate doesn't burn.  When its melted remove from the heat.

3. Add the rest of the ingredients into the saucepan and stir until smooth. Spread in prepared pan. Bake for about 25-30 minutes until a toothpick comes out clean. Let cool completely.

4. Combine all ingredients for the frosting and stir until smooth. Frost the cake.

Sawdust & Embryos and Apple Crisp

I am so excited today! I am going to start doing a guest post once a month at Sawdust & Embryos. It wont just be a recipe, there is a step by step to go with it! You NEED to check out their website, its awesome! Its all about their family, home, they do tons of projects, they have lots of tutorials and I love it!

Today the recipe I am sharing is Apple Crisp. Its one of my favorite desserts, especially in the fall.

Go check out the recipe and their website! It will be worth it!

S'mores Popcorn

We had to end this week with a bang! S'mores popcorn! I am in love with all things S'mores as everyone knows so when i found this recipe I was excited. It starts with this Caramel Popcorn and is topped with marshmallows, golden grahams, and lots of chocolate! Its delicious people. Its crunchy from the golden grahams and popcorn, the marshmallows add some softness to all the crunchy and the silky smooth chocolate brings it all together. The next time you make popcorn make this!

S'mores Popcorn

Recipe Source: 30HandMadeDays.com

1 Batch Caramel Popcorn

3 cups Mini Marshmallows

3 cups Golden Graham Cereal

1 - 12oz pkg Semi Sweet Chocolate Chip

1. Spread the caramel popcorn on 2 parchment lined cookie sheets. Sprinkle the marshmallows, golden grahams on top of the caramel popcorn.

2. In a microwave safe bowl place the chocolate chips and melt on 50% power in 30 second increments stirring in between each until melted. Then drizzle the melted chocolate over the popcorn. Put in the fridge to set the chocolate and eat!

Cinnabon Popcorn

Cinnabon makes my favorite cinnamon rolls. I get one every time I go to the mall. I found this cinnamon roll recipe and it rivals those delicious cinnamon rolls. So when I started looking for some yummy popcorn recipes and came across this Cinnabon popcorn recipe I knew it was for me! It lives up to its name. Its sweet, cinnamony, and a snack I will be making more frequently than I probably should!

Cinnabon Popcorn

Recipe Source: Remodelaholic.com

12 cups Air Popped Popcorn

1/2 cup Brown Sugar

1 teaspoon Cinnamon

1/2 cup Butter

1/4 cup Corn Syrup

1 teaspoon Pure Vanilla Extract

1/2 teaspoon Baking Soda

To be sure there weren’t any kernels, pour the popped corn into a bowl and tossed it a bit. Then remove a small handful at a time, and place the kernel free popcorn into a large mixing bowl.

Make the caramel

1. Add the brown sugar and cinnamon in a large microwaveable bowl and mix well to combine. Add butter and corn syrup and microwave on high for 30 seconds, then stir so its combined. Return to the microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Then remove and whisk in the vanilla and baking soda. Mixture will foam a little. Drizzle the caramel over the popcorn and stir until evenly coated.

2. Line a cookie sheet with tin foil and spray it with nonstick cooking spray. Pour caramel covered popcorn onto the foil. Place in the oven and bake at 250°F for 30 minutes, stir every 10 minutes.

 

Kettle Corn

Whenever we go to the state fair we always get kettle corn. Its kind of a tradition. We were just there and the kettle corn was so delicious I needed to find a recipe so I could make it myself. I searched and found one. Its sweet, salty, a little crunchy and so good. This is one to try!

Kettle Corn
Recipe Source: Oprah.com

12 cups Popped Popcorn

4 Tablespoons Vegetable Oil
1/2 cup Granulated Sugar

2 teaspoons Salt

Place popped popcorn in a large bowl. On the stove in a small saucepan combine the vegetable oil and the sugar on low and stir until the sugar has melted. Pour the sugar/oil mixture over the popcorn and stir well then sprinkle the salt and mix again. Enjoy!

Caramel Popcorn

When I told you had a bunch of great popcorn recipes for you this week, I wasn't kidding! We are starting the week off with the best caramel popcorn I've had. Ever. Its sweet, crunchy, and I cant stop eating it! 

At the end of the recipe it says to bake for 45 minutes, if you like chewy popcorn don't bake it and enjoy!

Caramel Popcorn
Recipe Source: AllRecipes.com

1 cup Salted Butter, softened
2 cups Brown Sugar
1/2 cup Corn Syrup
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract
20 cups Popped Popcorn

1. Preheat oven to 250 degrees. Place popcorn in a very large bowl.

2. Melt butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in the baking soda and vanilla. Pour over the popcorn and stir making sure to coat all of it.

3. Place the popcorn on two large cookie sheets and bake, stirring every 15 minutes, for 45 minutes. Remove from the oven and let cool completely before breaking into pieces.

Air Popped Popcorn

I have found some sweet and delicious popcorn recipes. The only problem is that I don't have a popcorn machine so I went searching for how to pop popcorn without a machine. Turns out its easy and all it requires is popcorn kernels, a paper lunch sack, a microwave, and 1 minute 30 seconds. Get making popcorn because next week I've got some yummy recipes for you!!

Air Popped Popcorn

Recipe Source: Remodelaholic.com

3 Tablespoons Popcorn Kernels

1 Paper Lunch Sack

Place the popcorn kernels in the lunch sack. Fold the top of the sack down a half inch and then fold it down a half inch again, and then fold the fold in half. Put it in the microwave laying down. Set the microwave for 1 minute 30 seconds. And let it pop!

5 Minute Ice Cream

My husband loves homemade ice cream. When we got married we made sure we got an ice cream maker. Turns out it takes a lot longer than you would think to make homemade ice cream and the ice cream maker we got isn't very good, so we can't make it. So I went in search of an easier way to make ice cream and I found it. 5 minutes people, literally 5 minutes. Its so simple, rich, and creamy. A great way to end your summer!

5 Minute Ice Cream
Recipe Source: Spoonful.com

1 cup Half and Half
2 Tablespoons Granulated Sugar
1/2 teaspoon Pure Vanilla Extract
1/2 cup Rock Salt
1 Gallon Ziploc Bag
1 Sandwich Ziploc Bag
Ice Cubes

1. Fill the gallon bag halfway full of ice and add the rock salt.

2. Pour the half and half, sugar, and vanilla into the sandwich bag, and seal it.

3. Place the sandwich bag inside the gallon bag and close it. Wrap in a kitchen towel and shake until the mixture is frozen, it takes about 5 minutes. Spoon into a dish and enjoy!

I shared this at
Totally Tasty Tuesdays
Too Cute Tuesday 
Sweets for a Saturday

Chocolate Mousse Pie

Are you ready for the best chocolate mousse pie you've ever eaten. I'm serious. THE BEST. Its rich, creamy, and chocolatey. And its lightened with a mascarpone cream topping. This is your new holiday pie, everyone will love it!

Chocolate Mousse Pie

Recipe Source: CarolinesBakeShop.blogspot.com

1 pre-baked Pie Crust

2 Eggs, separated
1/2 teaspoons Vinegar
1/4 teaspoon Salt
1/2 cup Granulated Sugar
2 cups Semi-Sweet Chocolate, chopped
1/2 cup Milk
3 cups Heavy Cream
1 cup Mascarpone
1 cup Granulated Sugar
Chocolate Shavings

1. In a stand mixer beat together egg whites, vinegar, and salt until stiff. Gradually add 1/2 cup of sugar and continue beating until stiff. Spread meringue over bottom and up sides of pre-cooked pie shell. Bake in 325° oven for 15-18 minutes until lightly golden. Set aside and cool.

2. Melt the chopped chocolate with milk in the microwave for 30 second increments stirring after each. Lightly beat egg yolks and whisk into chocolate mixture until well blended. Spread 4 tablespoons of chocolate mixture over cooked meringue. Place the rest of the chocolate in the fridge to chill.

3. Beat together heavy cream, mascarpone, and 1 cup of sugar until very thick. Divide in half. Fold one half into the chilled chocolate and spoon this mixture evenly over the chocolate painted pie crusts. Add the rest of the cream/mascarpone mixture on top. Top with chocolate shavings. Chill for at least 4 hours before serving.

I shared this at
Totally Tasty Tuesdays 
Sweets for a Saturday

Chocolate Marshmallows

When I was telling people I was going to make marshmallows they thought I was crazy. They keep saying 'you just buy marshmallows'. But its totally worth making them yourself, especially chocolate ones. They are light, fluffy, and creamy. Try it, you may not buy marshmallows again.

Chocolate Marshmallows

Recipe Source: Paula Deen's Chocolate Magazine

3 Tablespoons Unflavored Gelatin

1 cup Cold Water

1/4 cup Unsweetened Cocoa

1/4 cup Boiling Water

2 cups Granulated Sugar

1/2 cup Light Corn Syrup

2 Egg Whites

1 teaspoon Pure Vanilla Extract

1 teaspoon Chocolate Extract

1/4 teaspoon Salt

Semisweet Ground Chocolate

1. Lightly spray a 9inch square baking pan with nonstick cooking spray and dust with cocoa powder. Set aside.

2. In a small bowl combine the gelatin and 1/2 cup cold water and set aside. In a separate small bowl combine 1/4 cup cocoa and 1/4 cup boiling water and set it aside.

3. In a small saucepan combine the sugar, corn syrup, and the remaining 1/2 cup of cold water over medium high heat, stirring constantly until the sugar dissolves. Then cook, without stirring, until your candy thermometer reaches 240 degrees.

4. In the bowl of a stand mixer beat egg whites, vanilla, chocolate extract, and salt at a high speed until stiff peaks form.

5. In another bowl combine the gelatin mixture, cocoa mixture, and the hot syrup mixture. Beat at the highest speed the mixer will go until its thick and triples in volume. It will take about 4 minutes. Fold in the egg white mixture. Spread evenly into the prepared pan. Sprinkle with the sweetened ground chocolate.

6. Chill for 2 hours or until set. Cut marshmallows into 2 inch squares.

Cookies and Cream Brownies

I love brownies. I love cookies and cream. Together its delicious. This brownie is rich, has cookies and cream bits in the brownie an its topped with rich, creamy cookies and cream frosting. Watch out cause you wont be able to stop eating them!

Cookies and Cream Brownies
Recipe Source: BlueBonnetsandBrownies.com

Brownie Batter, use your favorite or a mix
1 large Cookies and Cream Bar
15 Oreos
1/4 cup Salted Butter, softened
4 oz Cream Cheese, softened
1-2 Tablespoons Heavy Cream
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar

1. Preheat oven according to brownie directions. Line an 8×8 pan with foil and spray with nonstick cooking spray.

2. Roughly chop the cookies and cream bar and 10 of the Oreos. Fold into the brownie batter and pour into prepared pan. Bake until brownies are set. Let cool completely.

3. In the bowl of a stand mixer beat butter, cream cheese and vanilla on medium until smooth. Add powdered sugar and beat on low until just mixed. Add one tablespoon of heavy cream and beat on high for one minute. Until light and fluffy.

4. Crush remaining 5 Oreos and fold into frosting. If frosting is too thick, add another tablespoon of cream. Spread cooled frosting on brownies.

White Chocolate-Cherry Pie

No bake cheesecakes can sometimes be a little heavy and not as wonderful as a baked cheesecake. The combination of the Oreo crust, white chocolate and cream cheese filling, and topped with cherries makes this one of the most delicious no bake cheesecakes I've had.

White Chocolate-Cherry Pie

Recipe Source: Paula Deans Chocolate Magazine

1 1/2 cups Oreos, crushed

3 Tablespoons Granulated Sugar

1/4 cup Butter, melted

6 oz White Chocolate

3 Tablespoons Heavy Whipping Cream

2 - 8oz pkgs Cream Cheese, softened

1/2 cup Powdered Sugar

1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. In a medium bowl combine crushed Oreos and sugar. Add the melted butter and stir until combined. Press into a 9-inch deep dish pie plate. Bake for 5 minutes. Let cool completely.

2. In a glass bowl microwave white chocolate and cream on high in 30 second intervals, stirring after each and continue until the chocolate is melted and smooth. Cool for 10 minutes. 

3. Add the cream cheese to the white chocolate mixture and beat on low until the smooth. Add the powdered sugar and beat again until smooth. Pour into the prepared pie crust. Chill for at least 2 hours. Just before serving, spoon the cherry pie filling evenly over the white chocolate pie.

Rose Cake

We have been busy trying to find a place to live since my husband got a new job so I haven't been posting as many recipes as I usually do. So this is what I'll leave you with for the weekend. Its a fun easy way to dress up a cake from i am baker. It doesn't have to be perfect and its so fun to look at!

Light & Crispy Waffles

My husbands favorite breakfast are waffles. He makes them at least twice a week. This recipe makes a light, crispy, delicious waffle that you don't want to stop eating.

Light & Crispy Waffles

Recipe Source: Cuisinart

2 1/4 cups All-Purpose Flour

2 Tablespoons Granulated Sugar

1 Tablespoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 cups Milk

1/3 cup Vegetable Oil

2 Large Eggs, lightly beaten

Combine all ingredients in a large mixing bowl until blended and smooth. Coat waffle plates with non-stick cooking spray. Pour about 1/4 cup of batter for 1 square of waffles. Let bake for about 3 minutes. Serve immediately.

Cafe Rio Sweet Pork, My Take

Since today is my birthday, I decided to share with you my absolute favorite recipe I have found lately, as a treat for you! Cafe Rio Sweet Pork. I love Cafe Rio sweet pork. Pretty much that's all I have to say. Its so good. If you've never been to Cafe Rio or had sweet pork before its totally worth making. We used it in burritos, you could put it on salad or in a quesadilla. But you should definitely make this it might change your life. Seriously, its that good!

Cafe Rio Sweet Pork

Recipe Adapted From: FavFamilyRecipes.com & Copycat-Crafter.blogspot.com

2 lb Pork Butt

1/4 teaspoon Oregano

1/4 teaspoon Cumin

1/2 teaspoon Salt

1/2 teaspoon Dry Ground Mustard

1 Medium Onion, Quartered

2 Cloves Garlic, Crushed

3 cans Coca-Cola

1 can Diced Green Chiles

1 - 10oz can Red Enchilada Sauce

1 cup Brown Sugar

1. Combine 2 cans of coca-cola, oregano, cumin, salt, ground mustard, onion and the crushed garlic in crock pot and stir. Place the pork butt in the crock pot and fill half way up the pork with water. Cook on low for 10 hours.

2. Remove the pork, drain the water and remove the garlic and onions. 

3. Shred the pork and return to the crock pot. In a blender combine green chilies, enchilada sauce, brown sugar and 1 can of coca-cola. If it seems too thick add more coke. Pour on top of the shredded pork, mix. Heat on low for 2 more hours.

Eat and enjoy! I promise its so so good! 

I shared this at
Made it on Monday