Spy Thai Beef - A back to School Recipe and $50 Visa Giveaway - Winner Announced!

So around here school is back in session and that means life is busy once again for many moms, and if you are like me, last thing you want to do after a long day of work the last thing you want to do is spend all evening in the kitchen fixing a meal. 

Since we have a freezer full of beef I was excited when I was contacted by the Kansas Beef Council about trying and sharing some new recipes that are not only quick, but also easy and tasty. Today I am gonna share the Spy Thai Beef Recipe and when I am done I will have link to it as well as the other recipes that the Beef Council came out with.

I had to change just a little in the recipe, because the original recipe called for wonton wrappers and since Caleb and I are gluten free we can't eat those. But that was an easy fix and it still turned out good.

Al right here's what you will need: Ground Beef (93% lean or leaner), Creamy Peanut Butter (reduced-fat if you have it or regular sunflower seed butter), Soy Sauce (reduced-sodium or Gluten free if you are like us), Garlic Powder, Ground Ginger, Fresh Lime Juice, Crushed Red Pepper, and Stir Fri Rice Noodles.

Start by browning your hamburger (ground beef) over medium heat in a non-stick skillet.
 

You will need to break the hamburger into small pieces. Once it's cooked you will need to drain any grease you may have from the pan. If you are using lean beef then there shouldn't be very much grease.
 

In a separate bowl combine the water, 
 

Peanut Butter,

Soy Sauce,
 

Lemon Juice,

Ground Ginger, and

 Red Pepper Flakes

And whisk them all together.

Meanwhile you need to be cooking your noodles.

Once the meat has browned pour all the mixture in with the hamburger.

Now stir it to combine and...

allow it to cook over medium heat for 2-3 minutes.

I then plated it with over the cooked rice noodles and topped with slices of red peppers and lime wedges. I actually liked adding more lime juice over the top if it to give it a little more zip of flavor.  

The original recipe calls for placing it over baked wonton wrappers, but I think it would also be good if you placed it in a tortila shell with some sliced red peppers and carrots. 

Ok so here is the original recipe for it.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 cup water
• 3 tablespoons reduced-fat creamy peanut butter or regular sunflower seed butter
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoon fresh lime juice
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon crushed red pepper
• Baked wonton wrappers (optional) or Rice Stir Fry Noodles

Directions

• Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
• Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper in a separate bowl and whisk together.
• Stir peanut butter mixture into cook ground beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
• Evenly divided beef mixture over six wonton triangles or rice noodles, if desired. Garnish with toppings, as desired

 Optional Toppings


Red bell pepper strips, shredded carrots, cucumber slices, sliced green onion, sliced fresh pea pods, sliced basil or cilantro leaves, shelled edamame, pickled ginger, lime wedges

Here's some links to not only this recipe as well as some other new, quick and easy recipes.

Easy-to-pack Lunch Collection:

•   Sweet Potato Beef Mash Up: Ground Beef and sweet potato chunks get wrapped up in a whole-wheat tortilla.
•   Rock and Roll Beef Wrap: A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.
•   Mu Shu Steak & Apple Wraps: Hand-held and perfectly portable, these Steak, apple and slaw wraps are great on the go.

Nutritious Dinner Collection:

•   Spy Thai Beef: Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
•   Sweet and Sloppy Joe: This recipe incorporates lots of veggies for a nutritious take on a kid favorite.
• Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa: Little and big hands alike can enjoy bite-sized beef cubes, topped with a colorful four ingredient salsa.

If you are looking for more tasty beef recipes check out the BeefItsWhatsForDinner.com website, they have all kinds of tasty ideas!!! Also if you are on Pinterest be sure and follow Kansas Beef Pinterest Board to get more great ideas. 

OK Now for the Giveaway....

The Kansas Beef Council is wanting to give you guys a chance to try one of these recipes too without costing you much of anything. They are gonna give away one $50 Visa Gift Card to one of my lucky readers!!!

To enter just leave a comment telling me what your favorite beef meal is...

For Caleb it would be "Chicken Fried Steak".....for me I like a good steak and beef pot roast, but I Love when my momma makes "Fried Beef Liver and Onions"  Yummy!!!!

Ok what's your's??

Entry's will be open till Saturday night September 7, 2013. I will pick a winner on Sometime on Sunday and announce it on Monday.

*You can earn  second and third entry by sharing this contest with your friends via Facebook or Twitter! Be sure to share the link, then come back and let me know you did with another comment and link to your post.

Good Luck!!!

And the winner is.....Nicole W. who love a good steak....if you haven't checked out her blog Life's a Beach you need to...it's wonderful and I love keeping up with her and her family! 

Congrats Nicole!!! If you could shoot me an e-mail with your address so I can get the gift card headed your way! 

Thanks to all who entered and a special thanks to Kansas Beef Council for this opportunity!

Homemade Cream of Mushroom Soup (Gluten or Gluten Free)

 

Long before Caleb and I went Gluten Free I had thought about making my own cream of mushroom soup because I hate having to deal with all the cans when I would buy it. I would rather have it in my canning jars that I could wash and re-use. Well I never actually looked up a recipe and made it, but then we went gluten free and we could no longer use the store bought stuff....grr.

I miss the convience of using the store bought stuff, but o-well.

So, after being gluten free for a while I really started missing some of my recipes that used cream of mushroom, so I looked up a recipe and tweaked it to work for us.  And to be honest I really like it so I thought I would share it with you guys.

FYI: I will give both the gluten and the gluten free versions so you can decide how you want to make it.

I didn't take pictures when making this so the next time I make it I will and I will up-date this with some pics and step by steps.  

A few things about this recipe:

1. the original recipe called for 8 ounces of mushrooms, I found that was way too many for me so I only used 4 ounces, which made my pack of mushrooms go farther. 

2. I used dried onions instead of fresh ones cause I have them and they are easier. If I had dried minced garlic I would do the same thing.

3.The original recipe called for 1/4 tsp of nutmeg I cut that out cause it just didn't sound right in there and I like it just fine without it. But if your feeling froggy feel free to add it.

Ok lets get to the recipe....

Gluten Free Cream of Mushroom Soup

4-8 ounces Fresh Mushrooms
2 tablespoons Onions, chopped
1 -2 Garlic Clove, minced
2 tablespoons Butter
1 1/2 - tablespoons Corn Starch

1 1/2 - tablespoons Potato Starch

2 cups Chicken Broth
1 cup Cream or 1 cup Evaporated Milk (I use Cream)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Directions:
1.) Chop mushrooms into small pieces.
 

2.)Melt butter in large pan. Add in onions, garlic, and mushrooms. Cook until onions and mushrooms are soft.
  

 3.) Whisk corn starch and potato starch together. Then Stir 2 Tbs of that mixture into the mushrooms and onions.

 
4.) Add in the chicken broth and heat until slightly thickened, while stirring frequently.
 

5.) Whisk the rest of the corn starch / potato starch mixture into the cream along with the salt and pepper. Add cream mixture in to the soup and heat to thicken while stirring frequently. 

*I never seem to get enough salt in it. So my food usually needs more when I use it, but that's not a big deal. I would rather have too little salt than way too much.

Canning Instructions: 

Prepare jars and lids like normal for canning. 

You will need a pressure canner and will process the full jars of soup at 10 lbs of pressure for 40 minutes.  With soups you must can with a pressure canner to get the correct heat / seal something...pretty much so you don't get sick! If you don't have a pressure canner I would recommend Freezing instead

Freezing Another option if you don't have a pressure canner is freezing it. Just put it into freezer safe containers in 1 1/2 - 2 Cup batches. Then when ever you need it just thaw it out and use it.

~ If you have any questions feel free to ask.

*Ok for those of you that can use wheat flour here is the recipe for you....the only difference is you use all purpose flour instead of corn starch and potato starch.
 

Cream of Mushroom Soup (glutenized)

4-8 ounces Fresh Mushrooms
2 tablespoons Onions, chopped
1 -2 Garlic Clove, minced
2 tablespoons Butter 

2 -3 tablespoons Flour (separated)

2 cups Chicken Broth
1 cup Cream or 1 cup Evaporated Milk (I use Cream)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Directions:
1.) Chop mushrooms into small pieces.
 

2.) Melt butter in large pan. Add in onions, garlic, and mushrooms. Cook until onions and mushrooms are soft.
  

 3.) Stir 2 Tbs of flour into the mushrooms and onions.

 
4.) Add in the chicken broth and heat until slightly thickened, while stirring frequently.
 

5.) Whisk the rest of the flour into the cream along with the salt and pepper. Add cream mixture in to the soup and heat to thicken while stirring frequently.

Up-Dates and Life Changes (Going Gluten Free)

First things first...

Chester is going to be a big brother!! Coming this November are little two bedroom house is gonna get a little smaller and boy are we excited.  As of today I am about 16 weeks along and feeling great. Thanks for all the prayers that were sent our way as we were trying to get pregnant again, God is good!

In related news Chester has since gotten a big boy hair cut and...

 he has turned into quite the ladies man...sunggled up close with one little girl while holding the hand of another...oh my!


Now for the big news that I have been putting off talking about for oh about 8 months....this new isn't bigger than being pregnant, but it is more life changing.

After a trip to see Caleb's sister last Thanksgiving in Denver we have decided to go gluten free. Yeah I know we grow this beautiful stuff...

 And we can no longer eat it. 

Why you are probably asking?

Well about a year and half ago Caleb's sister was diagnosed with Celias Disease . And celiacs is some thing that actually can run in familes. Well on the way to Denver after eating dinner (lunch) Caleb started feeling yucky and having a spell where he just felt like crap, (headache, nausious, feeling like he was really weak and going to pass out)  nothing fun feeling that's for sure. He had been having these symptoms for a long time now. They would just pop up every once in a while, but he wouldn't ever go to the Doctor about them...until he had an anxiety attack that was related to the symptoms, then he went to the Doc and all the Doc diagnosed was the anxiety attack and didn't look at the symptoms that caused it. That's really annoying!

*On a side note, I had to take over driving while he tried to sleep and I couldn't make a sound and there wasn't allowed to listen to the radio or stop for anything fun...Needless to say when he was feeling a little better I I kinda gave him a ear full about figuring out what is going on with him and going to the Doc till he got an answer, cause 4 hours of having to be silent and drive with no radio kinda pissed me off...I won't lie. My belief on sickness/illness/cronic pain is if you aren't going to go to the Doc and figure out what is wrong with you than suck it up and don't wine about it...I'm all sorts of compassionate aren't I. 

Any way when we got to his sister's house we did some talking with her about things and she was saying that the symptoms very much sound like some of the symptoms of celiacs. So long story short we did some shopping, bought some supplies, came home and cleaned out my pantry and I am now a label reading gluten free hippy....lol 

It's not just Caleb that has to be gluten free it is me too. I have been having digestive issues for a long time and nothing seemed to help with it. I had thought it was more problematic when I ate greasy foods so I just blamed it on the grease...but then it would happen when I ate a turkey sandwich and that got me all sorts of confused. My sister who has had some of the say digestive issues said her Doc though it could be gluten....which got me thinking about that, but I wasn't about to go gluten free all by myself cause that would mean no more pizza....but since we thought it would help Caleb I thought I would do it too.

But since being on it, we both have noticed a big difference and we feel soo much better!! 

Facts about going Gluten Free:

• There is no such thing as good gluten free bread. It's all really dense and hard as a rock! 
• If you don't have to go gluten free but do just for fun, just know that Caleb and I think you are crazy! ;)
•  After making a dozen different Pizza dough's I finally found one that is eatable, but it's still not as good as gluten pizza
• Gluten Free pasta isn't bad
• The gluten free cakes and cookies I have made have all been really good...except I did make a store bought box of browines that weren't eatable, which was really sad!

This has been a huge lifestyle change for us and it means we aren't able to eat out as much or fix stuff near as fast to eat. We are now those people that are high maintenance at family dinners, but oh well we feel better and we are so thankful for that!

I tell you all of this because tomorrow I will be shareing a recipe for Cream of Mushroom soup and it's gluten free and I wanted all of you to know why. I am also sharing the regular gluten version too, for those who don't need the gluten free version.

Lots of Love and Good Bread,

JP
 

My New Favorite Thing - the Little Green Pouch

So about a month or so ago I was playin' on Pinterest...Yeah I'm on there and I love it....It's a great place for me to get creative ideas and to waste time. ;) But I have been inspired by alot of different things on there. If your on there and want to follow me you can click here...  

Ok, back to what I cam here to talk about. Someone had pinned a picture of these Little Green Pouches and boy was I excited!

You may have seen these little guys smiling at you while walking through the grocery store. They are full of apple/fruit sauce and they are awesome to feed a kid a snack or fruit with a meal when your on the go...and we are always on the go! The problem with these guys are they are super expensive.
 

So when I found these guys I got super excited and ordered some right away. 

So here's what they look like.  Just like the store bought ones, only these you can re-use. Chester eats table food all the time now so we don't really use these all that much anymore, but we do some. I wish I had found these when he was 8 months old cause I would have saved soo much money....

Oh well it went to a good cause, Chester's belly and my sanity!

On their website they talk about using them for all sorts of food, but I only use them for fruit. I also wouldn't start a baby on any of these type of things till they were eating solids from a spoon really well, cause I have heard of moms who just use these to feed their baby and then couldn't get them to eat from a spoon...

Talk about pulling your hair out.

As you can see they can see they are BPA and Phthalte free....

Not a huge deal to me, I mean it's good, but I don't freak out about all that stuff. The thing that really makes me happy is above that where it says Dishwasher Safe...now they are speaking my language. But actually I don't put them in there all that much cause I usually wash them by hand using a bottle brush.

I use a lot of strawberries and raspberries and I never strain the seeds out....way too much work....so they seem to stay stuck in there even when I put them through the dishwasher. So I just scrub them our with a bottle brush and stick them on the bottle drying rack and we are good to go. 

Like I said the website where you buy these at has all different recipes you can put in them, like full meals, but I stick to mixed fruit, it works best for me. 

You can use fresh fruit...which I use when I have some that will go to bad before it gets ate...but what I mainly do is go and buy a bag of the mix berries frozen fruit and let it thaw and then trow it into the food processor or blender whichever works fine and then I add some apple sauce to it.  I have homemade stuff apple sauce but if I didn't, I would go and buy some mots...probably with no sugar added...and add some of that to it.  I have tried it without the apple sauce and it just seemed to give it a better texture for using in these things. I also put in some canned crushed pineapple into it to make it taste that much better and to add some liquid to smooth it out.

I also have some frozen mango and frozen peaches that I will add to the mix. Really anything goes....what ever you can find.

Helpful Hint: If you get these take the lid off and blow into them. They come flat as a pancake. They say they can fit 6 ounces and I didn't do this and could barely get 2 ounce in them. I wasn't too happy....but then for some random reason I decided to blow into them to try and get them to pop open just a little more when I was filling it and boom....the bottom that was stuck so tight together came flying apart and I felt like a big dork. Live and learn. lol

As you can see Chester loves them and they work great when I am taking food to the field...which is half the year when I am doing that....so I love them! And the fruit in them is so yummy Caleb and I have been known to use them a time or two as well...

Just don't tell Caleb there is blueberries and raspberries in them, he might stop eating them ;)

*oh I think that is goulash on his face, not fruit, he stays pretty clean when he eats from these.

So once again they are called Little Green Pouch and they are $14.99 for a 4-pack. That may seem a little high, but compared to a $1-1.50 a piece for the others, it wouldn't take long to get that back in savings! And these can hold up to 6 ounces where those were only around 3.5 ounces. 

Anyways, I just thought I would share these little wonders with you, cause I love them and think they are great!

Lots of Love,

JP  

Beef on My Plate

I was recently contacted by the Kansas Beef Council about try out a new online assessment tool called My Plate, My Way, on the "Beef It's What's for Dinner" website. This is an interactive tool offers personalized tips and recipes to guide healthy eating choices that are tailored to you, while fitting in with USDA’s dietary guidelines.

It's a really neat tool. You will take an 8 question quiz and when you are finished it will give you your eating personality as well as some great recipes to try.

So when I took this I came out as a Flavor Saveur. And here's what they said about me...

Flavor rules in your book. Life is too short to eat foods you don’t enjoy, so you look for foods that will provide taste above all else. You love reading and trying new recipes on your quest for flavorful food.

They gave me two different recipes to try...

Filet Mignon with Herb-Butter Sauce and Mushrooms or Smoky T-Bones with Chunky BBQ Sauce

So they both sounded soo yummy, but I choose to the Smoky T-Bones....why, because I have T-Bones in freezer, but I still want to try the other recipe, but I might try it with ribeyes instead of the filet. But that will be for another time so back to the T-Bones I cooked. Well here's what they looked like...

I won't lie I was a little scared when I was making this for Caleb cause its a steak that you add BBQ sauce onto it and it has pineapple in it...

I should say this, Caleb likes his food "Plain Jane". No "fancy" ingredients. So I really didn't expect him to take to the idea of this steak topped with Pineapple BBQ sauce, but...

Not only did I love this recipe but so did Caleb. I though he might just go for the steak with no sauce on it, but he put it on the side and just plain loved it, he even started stealing some from my plate when he ran out of sauce. The only thing I didn't do that the recipe called for was rub chili powder on the steaks.

I'm sorry I didn't do a how-to picture post of this recipe, I was kind of in a rush when I made these, but I plan on making them again soon, and hopefully I will be able to do it next time. Once again here is a link to the Smoky T-Bones with Chunky BBQ Sauce again. If you get chance to try them, do, cause they are wonderful! Also take some time and go over to the Beef It's What's for Dinner website and check out all the great tools they have over there. Also go check out the My Plate, My Way. I would love to hear what your eating personality is.

Until we meet again.

JP

Grilling Burgers

We are cattle farmers and we raise our own beef for meat. So we through out the year we eat a lot of been and a good amount of it is in the form of hamburgers. During planting season and harvest season we eat a lot of burgers cause they are easy to make and take to the field.

Usually these burgers are pan fired. I'm pretty sure Caleb never gets sick of a pan fried burger, but I sure do. If I have the time to do I will usually fire up the grill and cook them on there instead cause they are soo much better when they are cooked on a grill.

I know there are some people out there who won't cook on anything but charcoal, well I'm not one of them. When it comes to grilling I use a gas grill. It's nothing fancy. Just one we got at Wal-Mart a few years ago.  I'm not against charcoal, in fact I love burgers cooked on charcoal, I just don't have the patience or usually the time to mess with it. Our neighbor Mr. Lyle makes the best burgers in the world and he uses charcoal...seeing how I will never be able to make burgers that good I don't even bother trying. lol

Now another fellow Kansas Cattle Woman, Debbie over at "Life On a Kansas Cattle Ranch", did a blog post about grilling burgers and I encourage you to check out her blog she does a really GREAT job talking about the ins and outs of grilling burgers.




















The size of group you are feeding will determine how much burger you need.  We have our meat packaged in 1 lb packages and I like making 1/3 lb burgers...

1/2 lb is too big

1/4 lb is too small

1/3 lb is just right!

I try and make the burgers as flat as I can across, cause I think they cook better this way.

Also I don't add anything to the patties when I'm making them. I will wait till I'm about ready to take them off the grill and then I will sprinkle some seasoning salt on them then.



















While you are making the patties it's best to have the grill already started and heated up cause you will want to put the patties on a hot, clean grill.

Once they are on there, they usually don't take to long to cook so you will want to stay close by. You will want the inside temperature to be 160 degrees, for the burger to be fully cooked.

Now one of  the major reasons I prefer grilled burgers to pan fried is they aren't greasy. All the grease and fat in the burger will cook away as you grill the burgers leaving you with a deliciously juicy burger.



















Once your burgers are cooked it's now time to enjoy them and top them with whatever sounds good to you. Hope ya get a chance to support a local cattle rancher and grill some hamburgers.

Enjoy,
Janet

No-Bake Cheese Cake

Ok so one of my favorite deserts ever is cheese cake! I didn't really grow up having it. It wasn't till Jell-O came out with the no-bake box mix that I really had a cheese cake, I won't lie I loved it. Then I had a baked one and they are good, but I was still stuck on that no-baked one. I liked the creaminess of it.

I had always assumed that you either had to have the Baked or the Jell-O one, but then...

While watching Master Chef...I think that was the show. It had Gordon Ramsey in it...

Anyways, the little southern girl that won it made a no-bake cheese cake from scratch and well that got me thinkin' I need to figure out how to make that. 

It was then I found out just how simple it is to make them. Once you try this recipe you will never go back to the box kind of no-bake again.

First I will say this recipe is my adaption from The Pioneer Woman's cheesecake and Martha Stewart's no-bake cheesecake.

Ok let's get started first we have to make the crust. This came from The Pioneer Woman's recipe, but I had to tweak it so I could fit it in a regular pie pan since I don't have a spring form pan...

What you need: Nilla Wafers, Pecan's, Butter, and Vanilla Extract

If you have a food processor this would be a lot easier, but if like me you don't and have to improvise here's what I do. Throw about 3/4 the box of Nilla Wafers and 1/4 Cup of Pecans into a gallon zip lock bag...

And then using the flat side of a meat pounder...

Smash the crap out of them. You could also use a rolling pin, but best case scenario would be you have a food processor and you just throw then in it push a button and you are done.

Now if you are having to do the zip lock bag way you will need to dump all the smashed up goodness into a bowl, but if you are using a food processor then you can just do the easy mixing in there.

Now add in 1 1/4 stick melted Butter and 1 tsp Vanilla

Now grab a spoon a mix it all together...

or if your one of those losers who has a food processor just push a button.

(Don't mind me, I'm just jealous, but soon I will have one...probably before stinker gets here. Anyone got recommendations on what to get?)

Now pour it into a 9 inch pie plate and either with your fingers or with the bottom of a glass smash it down...

I use my fingers cause I don't want to have to wash the glass.

No if you can find room, which I have a hard time doing, stick the pie plate into the freezer while you work on the filling. This allows the butter to firm back up so the crust will be more solid.

If you have a recipe for a gram cracker crust that you like better then go for it, but I love the mix of vanilla wafers and pecans...yummy!!!

Ok now it's time for the good stuff!!

Filling:

What you need: 2 packages Cream Cheese, 1 Lemon, 1 can Sweetened Condensed Milk, and Vanilla Extract

Now with an electric mixer mix the cream cheese till smooth.

Then add the sweetened condense milk a little at a time. Mixing it in between each addition...

Until creamy and smooth.

Now add 1 tsp of vanilla extract and...

the juice from one lemon.

(Martha's recipe calls for more lemon, but I find if you add any more then your cheese cake won't set up as well)

Once again blend those until creamy.

Now simply spread the filling into the crust, cover and refrigerate for 2 -3 hours till firm.

Now just top with your favorite cheese cake topping of server plain.

Wa-la, your done. Easy right!?!?!

So I totally forgot to get a picture of the finished product, but it was good.

I hope ya'll make it and enjoy it!

No-Bake Cheesecake

Makes One 9-inch Cake

Crust

¾ box Nilla wafers

1 ¼ sticks butter

1 tsp vanilla

¼ cup pecans

Filling

2 8-ounce packages cream cheese, room temperature

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1Juice from 1 Lemon

1 teaspoon vanilla extract

Directions

Crust

Put vanilla wafers and pecans in a large resealable plastic bag, and crush them with a rolling pin or meat pounder until very fine crumbs form. (Or place them in a food processor and pulse the mixer till they are chopped fine)

Pour crumbs into a medium bowl; melted butter and vanilla extract and stir until well combined.

Press the crumb mixture into a 9-inch pie plate or a spring form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes

Filling

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover and refrigerate until firm, 2 to 3 hours.

Hope ya'll Love it like I do!!!

Janet