Beefy Cornbread Casserole

Ah, a semi-cold day in Oklahoma. Just kidding. When I made this a few days ago it was seventy degrees. It's January right?? But despite the fact that we have had warmer than usual weather recently, my husband wanted a warm comfort food when he got home from work. For him I'll try and cook anything he wants. Keyword is try. 
I'm getting better at just kinda throwing stuff together and hoping for the best. My grandmother was the best at this. If she didn't have an ingredient she would substitute with the next closest thing and I don't remember a dish I didn't like from her.
I bring this up because it has been one of those "I'll just make whatever we have in the pantry" weeks. Cream style corn for example. I had corn and I had cream cheese. BAM cream style corn. The list can go on...

Ingredients:

1 box corn muffin mix (I used Jiffy)

1/3 cup milk

2 lg eggs

1-3 cups cheddar cheese (depending on your level of cheese loving)

1/3 cup diced Jalapenos or bell peppers for a milder taste

2 tsp red pepper flakes

1 can cream style corn (or 3/4 cup regular corn with added dollop of cream cheese)

1 lb ground beef

1 lg onion diced

1 T vegetable oil

salt, pepper, garlic powder and whatever else to taste

Directions:

In a large skillet, brown beef until only a little pink is left. Add in diced onion and bell pepper/jalapeno and cook down.

In a mixing bowl add together corn muffin mix, milk, eggs, cheese, corn, oil, and spices to taste.

In an 8x8 pan grease and then pour a layer of the corn muffin mix. Add the beef mixture then top off with the rest of the corn muffin mixture. It's okay if the last of the muffin mix doesn't cover the beef entirely.

Bake at 350 degrees for 50-55 minutes or until the top layer is firm and browned. 

Mod Podge Letter

So, I got married... YAY! and I have a new last initial. I wanted to make something cute but not too time consuming to celebrate this and make our new place a little homier. I had done mod podge letters many times before for my sorority sisters but had never made one for myself. And of course I went to Hobby Lobby and found the perfect pieces for this project. Time to get crafty.


 

 

For my letter, I selected a wedding photo that would fit nicely on the letter once it was cut down to size. I got a cheap print from Walgreens done so I wouldn't be using a nice print that we had ordered. 

I flipped both the letter and photo over to trace. 

I cut it out so that it wouldn't be just a cropped picture.

I chose three complimentary papers from my favorite place Hobby Lobby (they were on sale too!) and lined them up to show how much I wanted of each one.

Then again I traced around the letter and cut out the paper.

I mod podged the paper down. I would recommend using a little liquid glue too just to help the edges of the paper.

I glued down the photo and put a layer of mod podge to finish it.

Poppy Seed Chicken

For my entire life there has been one constant comfort food (that isn't chocolate) that I always go back to. Poppy seed chicken is a family recipe that has been passed down through at least three generations. The first time I had it at my grandparents house, my brother and I begged my mom to make it again for us. And to this day neither of us are tired of it and we still fight over who get to crush the Ritz crackers.
With my lack of cooking skills and my record of being accident prone in the kitchen or around hot things, it's perfect. My husband enjoys it too (mostly because for once he doesn't have to cook!).

According to my mother...

Ingredients:
2 lbs chicken breasts, cooked and cut into large pieces
8 oz sour cream
1 can cream of chicken soup
1 1/2 c Ritz cracker crumbs (1 sleeve)
1 T poppy seeds
1 stick melted butter (don't use light!)

Directions:
Boil chicken till done and cut up.
Mix sour cream and soup and add chicken.
Put in 8x8 casserole dish that has been greased.
Mix crushed Ritz crumbs, butter, and seeds and sprinkle over the top.
Bake 30 minutes or until hot at 350 degrees.




You also get a bonus picture of my brother and I. Aren't we just the cutest?! :) (please note that this is from 2007... haha)

Chicken Alfredo

I don't only bake but I (attempt) to cook. Some things that I try turn out magnificent! and others... Well, we won't talk about that.

This is one of those times that the meal turned out wonderfully! It may not be calorie conscious but it is delicious. My roommate and I LOVE Olive Garden. In fact, they just put one here in Stillwater and it's right down the street. It's dangerously close to us. She said "Olive Garden" just once today and I instantly craved the carb filled pastas, breadsticks and sauces. I didn't know what went into alfredo sauce so a quick call the the fiance and problem solve. (And might I add that my sauce turned out better than his ever has!)

Select your pasta of choice and cook.

Ingredients for the alfredo sauce:
1/2 cup butter
1/2 milk
hand full of flour
1/2 cup grated parmesan cheese (I used Kraft)
Various spices: parsley, basil, garlic powder, etc to taste

Directions:
In a medium sauce pan, melt butter with the milk. When melted, bring it just to a boil and turn the burner down a bit. Add spices and parmesan cheese and stir constantly until it thickens. If the sauce is not thick enough add the flour. Season to taste.
Viola! You are done with your sauce!

I say that it is chicken alfredo because I cooked the chicken simultaneously with it (different pan of course).

For my easy chicken...
Ingredients:
Chicken breasts
Olive oil
Spices

Directions:
In a skillet pour enough olive oil to coat the bottom of the pan and then add a little. Defrost your chicken if frozen. Select spices that you have on hand (my favorite go-tos are parsley, garlic powder and oregano. Old Bay is tastey as well with a bit of salt and pepper).
Place defrosted chicken in the skillet, turning over once to coat in olive oil. Lightly season both sides of the chicken.
On medium-low heat, cook the first side of the chicken breast. When it looks as if it has cooked half way through (it should be white on the sides), flip over using a spatula. Let the second side cook through. Add a lid to your skillet to speed up the process a bit. To make sure chicken is done, cut into it and check the middle. If it is still pink, continue cooking.

And there you have it. A delicious Olive Garden inspired meal! Bon Appetit!

Peach Cobbler

I love my grandparents to death, I really do. However, they keep giving me all the surplus fruits and vegetables that they have from their expansive "garden".  The most recent acquisition was about a dozen and half peaches from their still producing peach tree. (They used to have several and several apple trees as well but they died a terrible lightening strike death. Oh, Oklahoma and your crazy weather.) Anyways, they give me these peaches which I'm not the biggest fan of but take them anyways. I figured that my roommate would devour them. Nope.
So here I am with a ton of peaches that I know I won't eat before they go bad. So what do I do? Make dessert. That's the solution to everything, right? The recipe I found was after searching my disorganized recipe pile for a good 15 minutes. This is obviously not my grandma's recipe (even though it's in her handwriting) because she is a very neat pie/cobbler maker and always has to have the formal pie crust. This does not. But it is very, very good. :)

Sorry it's not the prettiest picture

Ingredients:
1/2 cup unsalted butter
2 cups sugar (divided)
1 cup flour (I used whole wheat but all-purpose is good too!)
1 Tbs baking powder
1/4 tsp salt
1 cup milk (soy or regular)
4 cups fresh peach slices
1 Tbs lemon juice
Ground cinnamon


Directions:
Preheat your oven to 375 degrees.
Melt the butter and pour into a 9"x13" pan
Combine 1 cup of sugar, the flour, baking powder and salt. Add in milk until all of the dry ingredients are moistened. Pour your batter into the pan on top of the butter, but don't stir it!!
In a skillet, add peaches, remaining sugar, and lemon juice. Bring to a boil, stirring constantly. Pour in to your pan on top of the batter, again, do not stir!
Sprinkle cinnamon on top to taste.
Bake for 40-45 minutes or until golden brown. Let set for 10 minutes before serving.
Serve warm or cool (you can add ice cream too!)

Red Velvet Crinkle Cookies (from a box!)

I have always loved red velvet. Not only because it's oh-so-chocolatey but because it's such a deep color of red. Recently, I think that there has been a resurgence of the red velvet craze. Everybody has a new red velvet recipe, every bake shop in the country has at least on variation of the red velvet cupcake and it's their best seller. It's crazy! So, I jumped on the band-wagon myself after years of not making my own red velvet anything. Not to mention these are the cookies my dad requested for father's day :)

I looked all over pinterest for the perfect red velvet cookie. Mostly because I love cookies more than anything. Some were uber complicated (red velvet isn't supposed to be hard!) and others had tons of ingredients. Then I found several that used a cake mix instead of actual chocolate chips or cocoa powder. And from a combination of several websites and my own experimentation comes this delicious cookie. Be warned; the dough is really good!

Ingredients:
1 box of red velvet cake mix
2 Tbs all purpose flour
1/2  cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup (about) powder sugar (for rolling the cookies in)


Directions:
Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper for an easier time getting the cookies off the sheet as well as an easier clean up.

In a large mixing bowl, whisk together the cake mix and the flour, breaking up all of the clumps. Once the clumps are broken apart, add vegetable oil, eggs, and vanilla extract and mix together until smooth. The batter should be fairly thick. Roll small balls (about 1 tbs or 1 inch) in your hand then roll them in the bowl of powder sugar until coated. Place cookie dough 1-2 inches apart on the baking sheet. Bake for 10 minutes or until the center begins to crack and the edges are set.

Once the cookies are done baking, let them rest on the baking sheet for 2 to 3 minutes or until firm enough to transfer to a wire cooling rack. If you are taking these cookies elsewhere, wait until the cookies are completely firm to stack them up in a container or on a plate.

Enjoy!

P.S. This red dough WILL stain anything white that it touches. I suggest wearing an apron just incase. I may or may not be speaking from experience ;)

Andes Mint Brownies

It's a no-brainer that I love love love to bake. It's also easy to believe that I like the simplest way to do things.
It was our last class of the semester and since there was only ten of us in the class I decided to bake Andes Mint Brownies at the request of one of my classmates. Easiest recipe ever. There was only one guy in our class, so when he walked in, his reaction was "No way! Brownies! Yessssss." So, needless to say, they all got eaten.

Ingredients:
Box of brownie mix
The appropriate amount of eggs, oil, and water that your brownie mix calls for
1 bag of Andes Mints (or you can use the already chopped up ones that are in the baking aisle of your grocery store)

Directions:

Mix together the appropriate ingredients with your brownie mix and bake until a tooth pick and be inserted  three inches away from the edge and removed cleanly.

Once you remove them from the oven, place on a pot holder or trivet and place the Andes Mints on top (unwrapped). 

Once you have placed as many Andes on the brownies as  you like, take a spatula and even spread the chocolate.  It will take so time to harden. Once the brown part cools, place them in the refrigerator and this will speed up  the process.
 

If you are taking these brownies somewhere, I would suggest cutting them first, especially if they have been in the fridge. Cutting them is a bit hard. But it is so worth it!

No-Bake Oatmeal Balls

As I have previously said, I love oatmeal. So, I've been finding ways to bake with it other than your plain ol' oatmeal cookie. I came across a pin who's picture had the caption "No-Bake Energy Bites". So I go and look at the blog, and what does it have in it??? Oatmeal. And tons of peanut butter and honey. Yum. I made a few modifications to the recipe and man are they delicious! I may or may not be eating one right now... ;)

Ingredients:

2 cups of oatmeal

1/2 cup of peanut butter

1/3 cup of honey

1/2 cup of ground flax seed (or you can use protein powder or cocoa powder)

1/2 cup of raisins (or chocolate chips)

1 tsp of vanilla

Directions:

In a large mixing bowl, add together the dry ingredients (oatmeal, flax seed, raisins). Mix together.

Then add in your peanut butter, honey, and vanilla. Mix together thoroughly and refrigerate for 45 minutes to make your dough a bit firmer.

After 45 minutes, roll bits of dough into balls however big or small you want them to be. Place in an air tight container and store in the refrigerator. (Remember how much pb and honey you added! That at room temperature is messy!!) It can be stored for up to a week.

Now watch them disappear!  

Banana Bread

Grandma's banana bread: one of the most comforting things in the world. Nuff said.


Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar 
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour


Directions:

Preheat the oven to 350°F. 

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. 

Pour mixture into a 4x8 inch loaf pan that has been coated in cooking spray. Bake for 1 hour. 

Cool on a rack. Remove from pan and slice to serve.

Soft Pretzels

Oh, Martha. You've done it. You have created a recipe for hot buttery pretzels that I adore.
I think I gained ten pounds.
I am a sucker for soft pretzels. Every time I go to the mall I always go by the pretzel place and get one. Or if I'm at the movies and they aren't outrageously expensive. I get one. See the pattern? Well, considering I had all the necessary ingredients, these bad boys were easy and cheap to make. So easy to make that I might sneak one into the movies next time I go... (Shhh! Don't tell anyone!)

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
1 cup of warm water
Pretzel salt, or regular salt if you don't have any
3 tablespoons butter, melted
Cooking spray

Directions:

In a medium mixing bowl, whisk together the flour, salt, sugar, and yeast. Once thoroughly combined, add enough water to make all the dry ingredients moist. It should look like this. 

Once you have everything incorporated, lightly flour a clean work surface and  your hands (dough will be sticky) and knead the dough for about five minutes. 

After kneading, your dough should look like this. Don't worry if you have to re-flour your surface, it's normal. Make the dough into a ball and lightly coat with flour.

In a medium size zipper bag, place the dough. Make sure it has enough room to expand. Let it sit for about 30 minutes.

After 30 minutes or so your dough should double (or close to it) in size. The easiest way to get the dough out of the bag is to rip apart the sides.

With cooking spray, prepare work surface. I used a large cutting board instead of my counter. In a regular sized bowl pour warm water (tap water microwaved for 30 seconds).  Cover a baking sheet with parchment paper or spray it with cooking spray. Preheat your oven to 500 degrees.

Divide your dough into eight parts. I never get mine equal and that  is perfectly fine. 

Once divided, roll dough portions to rope about two feet long.

Form your dough ropes into the pretzel shape.

Once your dough is formed to a pretzel, dunk it in your warm water just long enough to get it thoroughly wet.

Place wet pretzels onto prepared baking sheet. Sprinkle with salt (or cinnamon sugar!) and let sit for 10 minutes before baking.

Bake for 8-10 minutes or until golden brown.

Once they are out of the oven, brush butter over the warm pretzels. Continue brushing on butter till it is all gone.  At this point you can add more salt or toppings if you wish! (I added more salt!)
If you are wanting to bake cheese onto your pretzels add it onto the pretzels when they have about two more minutes of baking.

Creamy Pigs in a Blanket

They sound strange now, but after eating them you will change your mind!


The idea for these pigs in a blanket plus cream cheese came from the hot dog stand that is on "The Strip" in Stillwater. "The Strip" is Washington Street in good ol' Stillwater right next to campus where all of the bars are. The couple that owns the hot dog stand knows what drunk people like: hot dogs. These people for real put cream cheese, shredded cheddar cheese, chili, relish, and I'm pretty sure there is a hot dog somewhere on that bun too. It's amazing. 


Movie night comes around and the fiancé and the roommate want hot dogs. Naturally I don't  have buns, but I do have a can of crescent roll dough and hot dogs along with cream cheese and some string cheese. Just go with me on this one. 15 minutes later we are chowing down on a remake of a Stillwater staple. Creamy pigs in a blanket.




Ingredients:
4 hot dogs, cut in half
1 can of crescent roll dough (makes 8 crescent rolls)
Cream cheese (or string cheese)


Directions:

Place rolled out dough onto a baking sheet and put the halved hot dogs at the wide end of the dough. Cream cheese is placed in the middle.

Roll the dough starting from the wide hot dog end and making sure the dough covers most of the hot dog and cream cheese.

Bake for 8-10 minutes or what the crescent roll packaging instructions are.

And ta-dah! You have made yourself some delicious snacks :)

The cream cheese will not be really melty so no worries about runny cream cheese! (The string cheese does not melt very much either!) Enjoy! 

Snickerdoodles

The classic snickerdoodle. 


I had never made these before because I generally steer clear of anything that resembles a sugar cookie. Don't ask me why because I can't give you a logical answer. Sigh. These were made at the request of the fiancé. I'm such a sucker. These cookies were also eaten relatively quick once I took them over to his place. It's like they inhale bake goods over there (which makes him and his roommate the perfect test subjects). 


In the depths of my mother's recipe box I found this recipe. I'm pretty sure no one had ever used that recipe card. Maybe a dislike of making cookies that resemble sugar cookies runs in the family :)


Ingredients:

1 cup butter

1 ½  cup sugar

2 eggs

½ teaspoon vanilla

2 ¾  cup flour

2 teaspoons cream of tarter

1 teaspoons baking soda

½ teaspoon salt

1/3 cup cinnamon sugar

Directions:

1. Preheat oven to 350 degrees.
2. Beat butter and sugar until light and fluffy.  Add eggs and vanilla extract.
3. In a separate bowl, sift flour, cream of tartar, baking soda and salt together. 
4. Slowly add dry ingredients to wet.
5. Form dough balls about the size of walnuts and roll them in cinnamon sugar. Dough will probably be a little sticky, a spoon is very helpful with rolling the dough around.  Place on an ungreased cookie sheet or parchment paper.
6. Bake for 10 minutes. More or less time depending on if you like your cookies crisp or soft.  
7. Let cool for 5 minutes on baking sheet then transfer to wire cooling rack. 

Chocolate Cake Cookies

These are perhaps the easiest cookies to make.
They are also some of my favorite cookies, and my roommate's favorite, my fiance's favorite, and his roommate's and all of his friends' favorite. I was astounded at how fast they ate them. Like, I set the container down and opened it and maybe five minutes later they were completely demolished.
It makes me feel good inside when my cookies get eaten that fast :)
I have no idea where this recipe came from other than I called my mom asking how to make them. And off the top of her head she rattled off the four ingredients. Yeah, FOUR.

Ingredients:
1 box of chocolate cake mix (I used Betty Crocker's milk chocolate)
1/2 cup oil (see note)
2 eggs
1 cup chocolate chips (any kind)

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, pour in cake mix. Add in the oil and eggs and mix until there is no dry cake mix left. Then add chocolate chips.
Line a baking sheet with parchment paper (for super easy clean up) or use a non-stick baking sheet or pan.
If you like your cookies bigger, place heaping spoonfuls of dough on to the baking sheet 2 inches apart. For smaller cookies, spoon out dough that is 2ish inches in diameter and place an inch apart.
Bake for 8-10 minutes.
Once firm around the edges, let cool for 5 minutes until moving them to a wire cooling rack.

NOTE: Vegetable oil is always the safest route to go. However, peanut oil is a good sub too. Olive oil will make your cookies a bit richer that vegetable oil will BUT you can taste the oil when they are still warm This is what I used the first time and the next day when I brought them over to my fiance's apartment the olive oily taste was gone.

Yields 18-20 large cookies and 30-36 small cookies

The Gary England Drinking Game

For all you Okies out there, this one is for you. Smack in the center of tornado alley.So far today, I have avoided all TVs waiting to do this with my roommates and I have missed several tornadoes and mesocyclones. Dang.This version of the game is from OKStorms and I quite enjoy it :)Please drink responsibly!!

Gary England Drinking Game

Pregame

1. Everyone selects a storm chaser other than Val Castor. Every time Gary talks to your storm chaser, you take one drink. Take two drinks every time we see footage from your storm chaser. Take four drinks if your storm chaser says "tornado on the ground."

2. Everyone selects a county other than Pottawatomie County. Every time Gary mentions your county, you take one drink. Take two drinks every time we see footage from your county. Take four drinks if a tornado touches down in your county.

One drink

1. Take one drink every time Gary says the following:

"Hook echo" | "Updraft" | "Metro" | "Doppler radar" | "Wall cloud" | "Ranger 9" | "Underground" | "Mobile home"

2. When Gary gives a list of counties, take one drink for every county in the list.

3. Take one drink every time Gary interrupts a program. Take one drink if Gary says "You're not missing any of [program name]." Take one drink when Gary says "We'll keep you advised."

Two drinks

1. Take two drinks every time Gary says the following:

"Baseball-sized hail" | "Waterloo Road" | "Pottawatomie County" | "Deer Creek High School"

2. Take two drinks every time Gary mentions the following towns:

·         Altus

·         Burns Flat

·         Dill City

·         Gotebo

·         Hydro

·         Lookeba

·         Meeker

·         Mulhall

·         Oktaha

·         Olustee

·         Shattuck

·         Slaughterville

·         Tryon

·         Vici

·         Waukomis

·         Wayne (or Payne)

·         Weleetka

·         Wetumkah

3. Take two drinks every time Gary talks to Val Castor.

Three drinks

1. Take three drinks if we see footage from Val Castor.

2. Take three drinks if we see footage from Pottawatomie County.

3. Take three drinks if Gary mentions the following:

·         "Immediate tornado precautions"

·         "National Weather Service"

·         "Mesocyclone"

·         "Portable Radio"

·         "Take shelter"

·         "Tornado warning in effect until ..."

Four drinks

1. Take four drinks if Ranger 9 must land to refuel.

2. Take four drinks if Gary issues his own tornado warning, not recognized by the NWS or says the following:

"Will someone please answer that phone?" | "Do you see power flashes?"

3. Take four drinks if a shirt-less tornado victim is interviewed.

Finish your drink

1. Finish your drink if someone uses the word tornado as a verb or if Gary mentions the nearest cross streets to you.

2. If Gary says "We've lost Val," pour a little out for your homies and finish your drink.

Peanut Butter Cookies

I couldn't come up with a better name for these suckers because they are just so dang good. And simple. While I am no Betty Crocker, these cookies are better than the ones from the mix bags from the store. I had all the ingredients in my pantry too which makes them even better... and cheaper.

Ingredients

· 2 cups peanut butter, creamy or crunchy (or both!)

· 2 cups white sugar

· 2 eggs

  2 teaspoons baking soda

· 1 pinch salt

· 1 teaspoon vanilla extract

Directions

1.    Preheat oven to 350 degrees F. Grease the cookie sheets or use parchment paper.

2.    In a large bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. 

3. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. 

   4. Using the back of a fork, make a criss-cross pattern on the dough making sure not to press them flat.

    5.    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    MMM... just blogging about them makes me want to eat one. After they completely cool they will be hard enough to put in a storage container or load onto a tray. People (especially roommates:)) will love them! (if you're willing to share...)

UPDATE

I went home one weekend and my mom made these cookies but used a MEAT TENDERIZER to make the criss-cross print on the cookie. Say what?! It was pretty cool.

Yogurt Drops

Yogurt. You think you can only eat it one way... think again! I saw on pinterest (of course) several different people freezing yogurt drop-things. So I decided to try it and man they are tasty! I mean, they taste like yogurt but somehow freezing yogurt makes it better. These make the perfect snack!

For this you'll need:
Yogurt, whatever flavor, whatever brand.
A plastic zipper bag
A cup to hold said bag (not super important but much easier than holding it yourself and spooning in yogurt at the same time.)
A spoon
Scissors
A METAL pan/cookie sheet. (I tried glass and the drops were incredibly hard to get off)
And most importantly, a freezer.

Directions:

Place you bag inside your cup and make sure the edges of the bag go over the mouth of the cup.

Spoon your yogurt of choice into the bag.

Once you have the amount you want (I did about five heaping spoonfuls), remove the bag from the cup and gently press out the air and seal the bag. If your bag does not have a zipper, make sure and hold it securely at the top.

With scissor snip off a small bit of one of the bottom corners.

Squeeze (gently at first) the yogurt out on to your cookie sheet in quarter size drops (or bigger or smaller).

Once you have used up your yogurt in the bag, place in your freezer at a relatively level position and freeze for about an hour. Depending on the humidity it might take longer.

Some drops are easier to get off then others. Try using a fork or a butter knife, but only if you have to.

The most fantastic thing about these yogurt drops are that they are way cheaper than buying a package of them in the store and you aren't limited to one or two flavors. The downside is that you have to keep them relatively cold or they become sticky and melt. But if you eat them fast they won't! :)

But what's this??

Yeah, I did it. I put fruit in my yogurt drops. What are you going to do about it?

For these I took frozen fruits and coated them in yogurt (just in the original container. If you lose one it'll just be a surprise for later). Again, I placed them on the same metal baking sheet and froze for about an hour.

These are so addicting and not to mention healthy!