Carmelitas

This is Mom's recipe, and apparently she used to make them a lot when we were little, but I don't remember them very well. We made them this weekend, and they are delicious! I think they are going to have to be re-included in the holiday baking routine!

Basic Chocolate Cookie Dough

1/2 cup butter - softened

1 cup sugar

1 egg

1/3 cup milk

2 envelopes (1 oz each) premelted chocolate

1 cup chopped pecans

1 tsp. vanilla

2 cups flour

1/2 tsp. baking powder

1/2 tsp salt

Mix butter, sugar, egg, chocolate, milk and vanilla. Mix in remaining ingredients on low speed to form a soft dough. Wrap dough in wax paper and refrigerate until firm - approx. 2 hours.

Heat oven to 400 degrees.

Unwrap 18 carmels and cut them in half. Wrap the chocolate cookie dough around each 1/2 piece of carmel to form a small ball. Place on ungreased cookie sheed. Bake about 7 minutes or until set. Cool.

Chocolate Sauce

1 1/2 cup powdered sugar

1 envelope premelted chocolate

2 Tablespoon light corn syrup

2-3 Tablespoon hot water

In a small bowl blend sugar, chocolate, corn syrup and water. Dip top of baked cookies in chocolate glaze, then dip in ground nuts (walnuts or pecans).

Makes about 3 dozen.

Peppermint Bark

This holiday treat is delicious and so easy (easy seems to be my theme with recipes these days). I actually have to give credit to Lauren who found the recipe and made it first. Between the two of us, we have made it several times already so far, and we always get requests for the recipe!

Ingredients:
2 bags milk chocolate chips
2 bags white chocolate chips
2 tsp. peppermint extract
8 peppermint candy canes (preferrably red and green striped)

Directions:
1. Line a large cookie sheet with foil
2. In a microwaveable bowl, melt milk chocolate chips, stirring every 30 seconds. When melted, add peppermint extract and stir until blended. Spread chocolate over cookie sheet. Refrigerate for 30 min.
3. Crush candy canes in a bag with a rolling pin.
4. Melt white chocolate chips in microwave, stirring every 30 seconds. Add 1/3 - 1/2 of the crushed candy canes to melted chocolate. Spread over the top of the hardened milk chocolate.
5. Sprinkle the remainder of the candy canes over the white chocolate, and press in.
6. Refrigerate for at least 1-2 hours before breaking apart. If it's not refrigerated long enough, the bark will not break apart well. When it has refrigerated long enough, press a knife into the bark and it should break into nice large pieces.

Bread Sticks

Super easy and super yummy! We had these with lasagna the other night and loved them!

1T yeast, dissolve in 1/2 C warm water ** I did this amount but the dough would not form so I added another 1/2 C warm water with 1T yeast.

2T sugar

1/2 tsp salt

3 C flour

Mix and knead for 3 minutes (i just did in the kitchen aid). Let rest for 10 minutes. Melt cube of butter on cookie sheet. Roll dough on floured surface (pretty thin) and cut into strips using lots of flour. roll in butter and place back together in the same rectangle shape on cookie sheet. Sprinkle generously with garlic salt and Parmesan cheese. Let raise about 10 minutes. Bake at 375 about 20 minutes.

This can be made early in the day, covered with tin foil, and refrigerated until about an hour before dinner. Let come to room temp and raise 10 minutes. then bake as directed.

Layered Pumpkin Cheesecake

I made this instead of pumpkin pie for Thanksgiving. I normally am not a pumpkin fan, but this was really good! A nice change from the traditional pie!

CRUST
2 cups crushed gram crackers
1/4 cup butter or margarine, melted
a dash of cinnamon and nutmeg

CHEESECAKE
4 packages (8 oz) cream cheese, softened
1 cup sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Heat oven to 300. Grease 9-inch spring form pan with shortening or cooking spray. Wrap foil around pan to catch drips. in small bowl, mix gram cracker crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bow;, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

Bake 1 hour 25 min to 1 hour 30 min or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 more minutes. Remove from oven; place on cooling rack. Without releasing sides of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosed cheesecake again. Carefully remove side of pan. Place cheesecake on serving plate and store covered in refrigerator.

**This recipe is from betty crocker.com :)

Banana Oat Breakfast Cookie

Ty and I threw these cookies together the other day and not only were they easy, but they were delicious and nutricious as well! I got the recipe out of a Healthy Living magazine, and the nutritional information was included. I have included them here as well just to prove that these just might be the most healthy cookies you have ever eaten - and liked!

Per cookie: 227 calories, 6 g total fat (1 g saturated fat), 0 mg cholesterol, 77 mg sodium, 37 g carbohydrate, 4 g fiber, 6 g protein

Ingredients:

1 large banana, mashed (1/2 cup)

1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

2 tsp ground cinnamon

1/4 tsp. baking soda

1 cup dried cranberries or rasins (I think chocolate chips would also be good in this recipe!)

Directions:
1. Preheat oven to 350 degrees. Lightly coat a cookie sheet with nonstick cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2. Using a 1/4 cup measuing cup, or a ice cream scoop, drop mounds of dough 3 inches apart on prepared baking sheets. Flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.

3. Bake 14 to 16 minutes until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Crockpot Shredded BBQ Beef

These are oh so yummy and oh so easy!
1 Beef Roast (I usually use a Chuck Roast but any will work)
1 large onion
1 C water
2T beef bouillon (about 4 cubes)
1 tsp dried oregano
1 tsp chili powder
hot sauce to taste (I don't use this)
1/2 C BBQ sauce
1/4 C Ketchup
1/4 C Vinegar (I use red wine)
1/4 C Brown Sugar
1T Worcestershire sauce

Put roast and onions in crock pot. Put everything else in a saucepan and bring to a boil. Pour liquid over roast and cook all day in crock pot. Shred roast when ready to serve and put shredded meat back into sauce. Serve on rolls, buns, or wrapped in a tortilla!

Chicken Pot Pie

This is one of my all time favorites, and it goes great in the fall. So wait for one of these days when it gets a little cool, and give it a try. I don't think you will be dissappointed!

Ingredients:
1 lb skinless, boneless chicken breasts - cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup potatoes, cubed
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 clove minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1 can cream of chicken soup
2 (9 inch) unbake pie crusts - brush bottom crust with egg whites

Directions:
1. Preheat oven to 375.
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Add cream of chicken soup. Simmer over medium-low heat until thick Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in teh top to allow for steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Zucchini Bread

It's that time of year - what do we do with all of this zucchini? I know a lot of people make zucchini bread, but I tried to make this recipe more "healthy" and I really like the result, and also knowing it is a little better for me than your traditional quick bread. So, enjoy!



Ingredients:
1 1/2 cups white flour
2 cups whole wheat flour
4 tbsp. Flax seed meal
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp baking powder
4 eggs
2 cups white sugar(or Splenda Baking equivalent - just as good!)
3 tsp. vanilla extract
1/2 cup vegatable oil
1/2 cup applesauce
4 cups grated zucchini
1 cup chopped walnuts (optional - I don't usually use)
1 cup chocolate chips (optional - I always use! - did I mention this recipe was supposed to be healthy?)

Directions:
1. Preheat oven to 350.
2. Sift together flour, salt, soda, cinnamon, nutmeg, baking powder and sugar.
3. Beat together eggs, vanilla, oil and applesauce. Add with zucchini to dry ingredients and mix well. Stir in nuts and/or chocolate chips if desired. Pour into 2 greased loaf pans or 1 greased bundt cake pan (I like the bundt pan personally).
4. Bake at 350 for 1 hour.

Eclair Cake Dessert

I got this recipe from my friend and I think it is DELICIOUS! Not to mention easy to make. It's a nice thing to make for a shower, or a party with a bunch of people.

Ingredients:
1 c. Water
1 cube butter
1/4 tsp. Salt
1 c. flour
6 eggs
8 oz cream cheese
3 c. milk
2 small boxes instant vanilla pudding
1 tub Cool Whip
Chocolate Syrup

Directions:
Boil water, butter and salt. Take off heat and add flour, and beaten eggs 1 egg at a time. Spread on greased cookie sheet and bake at 400 degrees for 15-20 minutes. Let cool.
Mix cream cheese, milk and pudding. Layer over crust. Top with Cool Whip. Swirl chocolate syrup over the top. Refrigerate for 1 hour before serving.

Garden Vegatable Pasta

This is a recipe I put together when I was trying to figure out how to use all the veggies that were coming out of my garden. The veggies, combined with a few things I pulled out of the pantry and the freezer made a huge and delicious meal. Everyone loved it - even the kids! It's easy to vary the veggies depending on what you have.

Ingredients:

1 red onion

1 zucchini

1 yellow squash

1 tomato

4-5 orange carrots

4-5 purple carrots

1 green pepper

1 box penne pasta

1 jar alfredo sauce, warmed

1-2 tbsp. olive oil

2 C. frozen cooked shrimp, thawed, with tails removed

salt and pepper to taste

Directions:

Boil noodles as directed on package until slightly firm.

In Wok, add olive oil and warm. Add veggies in order of crispness, chopped into large chunks. For example, I added the carrots first since they take the longest to cook, then added the squash, pepper, onion, and the tomato last. When veggies are done, add the cooked pasta and the thawed shrimp. Finally, add the alfredo sauce, and salt and pepper to taste. You end up with a delicious, healthy, filling meal!

Peach Raspberry Dump Cobbler

We made this cobbler while we were up at the cabin. It was my first ever dutch-oven cobbler, and it turned out really good. Not to mention, it was very easy to make.

Ingredients:
2 cans peach pie filling (or 2 cans peaches)
1/2 bag frozen raspberries
1 white or yellow cake mix (I used white)
4 Tbsp. Corn Starch
1 16.5 oz bottle Sprite

Directions:
Mix frozen raspberries with cornstarch. Spray bottom of dutch oven with cooking spray. Dump peaches and raspberries in dutch oven. Cover with the dry cake mix. Pour Sprite over cake mix. Sprinkle cinnamon over the top. Place dutch oven on 12 hot briquetts, and place 12 briquetts on the lid. Cook for 30-45 minutes, rotating the dutch oven and the lid every 15 minutes. Cobbler is done when cake mix is cooked and slightly brown, and fruit mixture is bubbly.
Enjoy with your choice of Cool Whip, Whipped Cream or Ice Cream!

amazing shish kabobs

this is my families favorite summertime dinner, it's so good, and beleive me, you'll want to make the full amount, and if you have left over meat, you can just leave it raw and put in freezer bags and save for next time!

Steak Marinade:
2 pounds of roast, have the butcher cut into 2 inch chunks

mix:
1/4 c oil
2 T vinegar
1 t. onion salt
1 t. celery salt
3/4 t. garlic salt
1/2 salt
1 t. oregano
1/4 t. course black pepper
1 t. mustard
1 small bay leaf, crushed

Coat the meat and let stand over night in fridge

Chicken/Turkey Marinade:
2-3 pounds chicken or turkey breast, cut into 2 inch chunks

mix:
1 can Sprite
3/4 c. soy sauce
3/4 c. oil
1/4 t. garlic powder
1/2 - 1 t. horseradish

Coat the meat and let stand over night in fridge

Other additions:
depending on what you like/dislike you can add to this list, this is just what my family likes:

-bacon wrapped carrots: cook the carrots until you can get a toothpick through, but not enough that they are mushy (boiling about 10 minutes) cut bacon in half, and wrap around the carrot, hold in place with a toothpick, (it sounds weird, but believe me...so good!)
- bacon wrapped squash: same way as above, but you don't have to cook the squash, it's already soft enough
- purple onion
- sausage, in about 1 inch pieces
- brats, in about in inch pieces
- green, yellow, and red peppers
- mushrooms

We usually just put all the ingredients out on the table and let people build their own kabob, or you can put them together before hand. We have this trough that we use for the bbq brackets, but a grill works just fine, you just have to watch it closer to make sure the veggies don't burn before the meat is done, so cook on a low heat.

Enjoy, and happy summer!!!

Fresh Cherry Pie

Okay, so this was the first time I have ever made a Fresh Cherry Pie, and also the first time I have ever tried a lattice top crust, so the pie may not exactly be pretty, but it sure was good!
Here is the recipe I used:
1 batch of double crust pie dough (use your favorite recipe, or even pre-made)
4 cups fresh cherries, pitted
*Hint: I do not have a cherry pitter, but I opened up a paper clip and used one of the bent ends to pop the pit out the top of the cherry. You can also try poking them out with a straw*
1 cup sugar
4 Tbsp. Minute Tapioca (I used this, and it helps to thicken the filling, however, next time I might just try some flour or cornstarch)
1 tsp. vanilla extract
1/4 tsp almond extract
1/2 tsp. salt
3 Tbsp. butter

Directions:
Mix all ingredients except butter, and let rest for 15 min. Pour in pie pan lined with bottom crust. Cut up butter into small cubes and place around top of filling. Cover filling with top crust. *Optional: Brush top crust with egg wash (mixture of 1 egg and milk), and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 50 minutes or until filling is bubbly and crust is golden. *Tip: I like to cut a hole out of the middle of a piece of foil and cover the pie with it so the edges are covered, and the middle is exposed. I will take the foil off for the last 15 minutes or so. This helps keep the edges from getting too brown or burned, while the middle cooks.

Fruit Dip

My friend Hayley made this for bunco and it was delish!

1 package cream cheese (I used 1/3 fat kind)
1 C brown sugar
1/2 C sugar
1 tsp Vanilla
1/2 bag Chocolate Covered Heath Toffee Bits (I couldn't find these so I smashed 2 Skor bars up really fine and it worked great!)

Serve with fruit . . . it's super yummy with apples!

Black Bean Salsa

This is my favorite chip dip to make for just about anything!

2 Cans Black Beans - drained
1 Jar Green Salsa Verde (I use Herdes)
1 Can diced tomatoes, with liquid (I use Rotel)
1/2 bag frozen white sweet corn
1/2 white onion
1 tsp Garlic
3T Red Wine Vinegar
3 Avocados - diced
Cilantro ( I have used fresh and dry, both are great!)
Serve with Tortilla chips and enjoy!

BBQ Chicken Pizza

mmm, this is delicious, and it's Ryan's favorite, so I've made it enough times to perfect it!

Pizza Crust:
1 package (2 1/4 tsp) yeast
1 cup warm water (105-115 degrees so it won't kill the yeast)
1/2 tsp salt
2 tsp olive oil
1 1/2 Tbls. sugar
2 c white flour

Mix everything together, grease a bowl, place dough in it, and cover and let rise for about an hour until double in size.
Spread on a greases pizza pan, bake at 400 for about 5 minutes by itself, then add toppings:

Chop 2 large chicken breasts into small pieces. Cut half a purple onion into small pieces. Saute chicken and onion together in a little bit of olive oil and shake in some Montreal Steak Seasoning (depending on how 'zesty' you like it, we like about a teaspoon's worth I'd say). After sauteing, put it in a bowl, and mix in enough BBQ sauce to just cover it all.

Spread BBQ sauce on the baked crust (I just use whatever we have in the house, tonight I used Hunt's Honey BBQ), place chicken and onion mixture on top next, then 2 cups of Italian mixed cheeses, sprinkle more Steak Seasoning and the parsley.

Place back in the 400 degree oven for about 10 minutes, or until cheese just starts to brown...mmm! enjoy it!

Fried Onion Strings

This is a great side to hamburgers, steaks, soups, or anything really. Not terribly healthy, but delicious nonetheless.


Ingredients:
1 large sweet or yellow onion sliced very thin
3/4 cup blue cheese dressing
3/4 cup milk
splash or two of hot sauce
1 cup flour
1 teaspoon each salt, pepper and garlic powder
1 1/2 - 2 cups oil


Directions:
Mix dressing, milk and hot sauce together in lage resealable plastic bag. Toss in sliced onion rings and chill for 45 minutes. In second large plastic bat, mix together flour, salt, pepper and garlic powder. Heat oil to 375 degrees (use electric skillet if possible). Shake excess dressing off of onions and toss into flour mixture, shake well. Being careful not to crowd the pan, drop prepared onions inot oil and cook until lightly browned. Drain on paper towel and keep warm.

White Chicken Chili

I got this recipe from my friend Hayley's food blog and it is delish, and super easy!

1 package boneless skinless chicken breasts
1 onion
1 package Italian seasoning
1 large can green chilli's
2 cans white corn
2 cans white navy beans
2 cans garbanzo beans
chicken bullion granules
salt/pepper
cumin

In the morning put your chicken in your crock pot with a tiny bit of water in the bottom. Add 1 onion, green chilli's, and your Italian seasoning and let cook on high for 4-5 hours. It should be really moist and you should be able to shred it with a fork. When it gets to that point, shred the chicken completely.
Add your canned goods, with juice and all. Stir everything together and add seasonings to taste. Add about 2 tbsp. of bullion, and a few tsp. of cumin, but do whatever floats your boat. Let this simmer all day long and serve with some grated mozzarella cheese on top.

Banana Breakfast Shake

This shake is delicious and oh-so-easy. It doesn't take much, but after all the blending, you end up with enough to fill 2 tall glasses, plus a little more!

Ingredients:
1 c. milk
1 banana
1 Tbsp. honey
4-5 ice cubes

Directions:
In a food processor or blender and milk, banana and honey. Blend until smooth. Add ice and blend until smooth. Enjoy!

Hamburger Soup

I like this one, I make it when mom and dad are gone, it's super easy.


1 lb ground beef
1 C. chopped onions
1C. carrots - cut
1C. celery - sliced
1C. Potatoes - cubed
2 tsp salt
1/2 tsp pepper
1 tsp beef bouillion
1 bay leaf / pinch basil
1 can stewed tomatoes
6-8 C. water


Brown meat, then put everything together in a big pot.
Simmer for 3-4 hours

Chex Muddy Buddies

9 Cups Chex
1 C. Semisweet chocolate chips
1/2 C. Peanut butter
1/4 C. butter or margarine
1 tsp. vanilla
1 1/2 C. powdered sugar

1: Measure Chex into large bowl, set aside
2: Microwave chocolate chips, peanut butter, and butter for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.
3: Pour into 2-gallon food storage plastic bag.
4: Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

mozzarella sticks

I made these for the super bowl and they were a hit! i need about triple what I made, but there's always next year! And to make it better, it's so easy!

1/4 c flour
salt and pepper
2 eggs
bread crumbs
italian seasoning
garlic salt
string cheese

--cut up the string cheese into thirds.
-in a zip lock bag shake the cheese with flour and salt and pepper, until coated
--beat eggs, then toss the floured cheese in the eggs
-after the egg mixture, put the cheese in another zip lock bag with the bread crumbs, italian seasoning, and garlic salt

after they've been all coated, heat vegetable oil in a fry pan, and fry until crispy on the outside, and melty inside!
**serve with marinara sauce!

Soft Sugar Cookies

Okay, so we make these at least once a month around here at the boys request, but secretly I love them just as much! So so soft and super yummy! 3/4 C margarine
1 C sugar
2 eggs
1/4 tsp. vanilla
2 1/2 C flour
1 tsp baking powder
1 tsp salt

Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with baking powder and salt, mix well. Chill for a couple hours. Roll 1/2 inch thick on floured surface and cut into shapes. Bake on ungreased cookie sheet at 400 for 8 to 10 minutes.

* I've tried these with butter instead of margarine and they get to hard when chilling so they won't even roll out. Also I cook them for 9 minutes and when they come out they seem like they might need a few more minutes, but just leave them on the cookie sheet for a few minutes and then transfer them to a wire rack to finish cooling and they will be perfect!

Broccoli and Cheese Soup

This is a super easy and yummy soup that my mom used to make whenever my dad was on a business trip . . . lets just say we looked forward to those business trips! It is one of my favorite soups and my kids gobble it right up!

3T Butter
3/4 C chopped onion
4 1/2 C water
6 cubes chicken bouillon
3 C egg noodles
3/4 tsp. salt
1 head chopped broccoli
1 1/2 tsp. garlic powder
1 1/2 C milk
1 block Velveeta cheese

Saute butter and onion for 3 minutes. Add water and bouillon, then turn on high. Add noodles and salt, cook for 3 minutes - uncovered. Stir in broccoli and garlic, simmer for 4 minutes - covered. Add milk, cheese and pepper to taste. Heat through and enjoy!

"What a Jerk" Wraps

These wraps are really good, and depending on the Jerk Sauce you choose, can either be mild, or a bit spicy!

Ingredients:
1 1/4 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
Kosher Salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/3 c. jerk sauce (liquid version, not dry mix or rub)
2 cups cooked white rice, warm
3/4 c. diced or crushed pineapple
1/4 c. chopped macadamia nuts
3 Tbs. fresh mint (if you have it)
2 tsp. fresh lime juice

Tortillas (I like the spinach or tomato-basil kinds)

Directions:
Preheat oven to 400 degrees.
Combine the chicken with 1 tsp. Kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a glass baking pan.
Bake until chicken is cooked through, 10-15 minutes.
Add the rice, pineapple, nuts, mint and lime juice and mix thoroughly.
Divide among tortillas and wrap.

yummy fudge!

this is the recipe for the fudge i made on Christmas

1 c. and 1 T. butter
4 c. sugar
1 c. evaporated milk
1 T. Karo Syrup
1 t. vanilla

Bring to boil, boil consistently for 2 minutes, remove from heat.

Add:
1 package milk chocolate chips
1 package semi-sweet chocolate chips
32 large marshmallows (about 1/2 the bag)

Mix consistently until it's all melted and smooth, pour into a a buttered cookie sheet. Let it sit out at room temperature to solidify (it gets crackly and dry in the fridge)