Tag Archives: casserole

Sep7

Chili Relleno Casserole

Posted on by
Standard

chilli rellano casserole (7)

Chili Relleno Casserole

Serves 4

Ingredients:

4 eggs

2 or 3 Poblano Peppers (roasted, peeled, and seeded, and cut in halves or thirds long way)

2 Tblsp. flour

1/2 Tsp. Baking Powder

1 Tblsp. finely chopped cilantro

2 Tblsp. green enchilada sauce

1 to 1 1/2 C. mixture of shredded Mozzarella and shredded Mixed Mexican Cheese

For Accompaniment: corn tortillas, chopped tomatoes, salsa or Chipolata Sauce, chopped black olives for garnish along with sour cream and avocados or guacamole.

8 X 8 oven proof dish

Directions:

 

Preheat oven to 350 degrees

  1. Divide the 4 eggs— yolks in one small bowl and the whites in a larger bowl.
  2. Beat the egg yolks until frothy and light.  Add flour, baking powder, cilantro and

2 Tblsp.green enchilada sauce and beat some more.

  1. Beat the eggs whites until stiff.  Fold yolk mixture into the stiffened whites.
  2. Pam spray your 8X8 oven proof dish and layer in the following way:
  3. First layer half of your egg mixture
  4. Place the peppers on top
  5. Place the mixed cheese on top
  6. Place the remainder of the egg mixture
  7. Bake at 350 degrees for 25 minutes
  8. Remove from oven and check with knife or toothpick in the middle that the soufflé is done. Don’t let it get over done because then it’ll be dry. If you wish when it’s done, you can decorate the top with a combo of all or just one of the following: chopped tomatoes, chopped cilantro, sliced black olives; then let sit for 10 to 15 minutes.
  9. Serve with warm buttered corn tortillas and relishes such as more chopped tomatoes, salsa, chipolata sauce, sour cream and avocados or guacamole.

Hint: To roast Poblanos or other peppers, place over an open flame or in a pan under the broiler until they are very brown, almost burnt.  Place quickly in a sealed paper bag and let sit for about 20 minutes. That way the steam from the peppers will help remove the skin.  Then, with gloved hands, peel the skin off and de-seed.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Sep7

Roast Pork with Sage, Fresh Corn and Potatoes

Posted on by
Standard

roast pork with sage potatoes corn (4) roast pork with sage potatoes corn (15)Roast Pork with Sage, Corn, and Potatoes

Makes 6 servings or more

(There is no need to use a cover for this casserole dish.)

Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1 onion sliced thin (optional)

S&P to taste

3-4       medium sized peeled baking potatoes cut into 1-inch cubes

1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary

2 Tblsp. plus some- olive oil

1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
  4. Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
  5. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  6. Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture.  Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  7. Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
  8. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  9. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  10. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  11. In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then.  Once again, watch carefully that it won’t crisp too much.
  12. I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
  13. A crisp white wine will go perfectly with this dish.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Aug19

Summer Vegetable Strata

Posted on by
Standard

Summer Vegetable Strata

4 servings

Summer is still here and so are the very fresh veggies in the markets and the Farmers Markets. So, here is a pretty healthy and dietetic dish made with egg beaters, skim milk, and low-fat mozzarella. It’s another easy one for the cook because it can be an overnight casserole.

Ingredients:

No-Stick cooking spray

1 medium onion, chopped

1 small zucchini, sliced

2 C. Italian bread cubes, (1 inch)

1/3 C. shredded low-fat mozzarella cheese

1 C. (8 oz.) Egg Beaters

3/4 C. Skim Milk

1/4 Tsp. salt

1/4 Tsp. ground pepper

Directions:

  1. Preheat oven to 375.
  2. Spray an 8 X 8-inch baking dish; set aside
  3. Spray a large skillet with cooking spray and heat over medium high heat.
  4. Add onions, zucchini and bell peppers; book about 6 minutes or until the vegetables are crisp-tender, stirring occasionally.  Add bread cubes; mix lightly.
  5. Spoon into prepared baking dish and sprinkle with cheese.
  6. Beat Egg Beaters, milk, salt and pepper in a blender; pour over the bread mixture. Cover at least 30 minutes or overnight.
  7. Bake, uncovered, 50 minutes or until top is golden brown and knife inserted in the center comes out clean.
  8. Let stand 10 minutes before cutting into 4 squares to serve.

If you wish to substitute the non-fat ingredients for the “real” thing, that would be just fine.  1 C. of Egg Beaters is comparable to using 4 whole eggs. 

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jul6

Cassoulet with Lamb and White Beans

Posted on by
Standard

 

Cassoulet With Lamb and White Beans

Serves 4

 

I love a good cassoulet and it can be varied using different kinds of meats, poultry, and beans.  Originally this dish originated in the South of France and was named after the traditional earthenware pot, a cassole that was used specifically for it.  It’s a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin, and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  I love the traditional version, but I also like this newer one.

 

Ingredients:

2 Tblsp. olive oil

2 lbs. lamb stew meat or pieces (I bought some Cedar Springs Lamb Arm Chops and cut them into pieces and included the bone in the cooking)

2 yellow onions, chopped

8 cloves garlic, minced

2 C. vegetable broth (or you can use water if you prefer)

2/3 C. white wine or vermouth

4 C. small white cooked beans (I made mine earlier with a bay leaf and chopped bacon)

2 carrots cut into 1-inch pieces

1/2 Tsp. fresh rosemary

Several pepper corns

2 whole cloves

1 bay leaf

S&P

 

Directions:

Heat oil in a heavy large pot over medium-high heat.  Add lamb and brown well on all sides (about 5 minutes).  Transfer to a dish and set aside.  Add onions, garlic, and carrots to the pot and sauté until slightly browned (about 4 minutes).  Add stock or water and wine and bring to a simmer.  Add reserved lamb, beans, rosemary, bay leaf, cloves, and pepper corns.  Cover and simmer gently about an hour until the meat is tender when pierced with a fork. Discard the bay leaf, cloves, and pepper corns. Season to taste with S&P.  Spoon into 4 large bowls and serve with crusted bread.  If you wish you can put some fresh bread crumbs on top of each oven proof bowl and bake in oven for 5 to 10 minutes.

 

 For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

May1

Emeril’s Spinach, Ham & Cheese Overnight Breakfast Casserole

Posted on by
Standard

Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012. 

 

 

Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

 

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

 

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

 

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

 

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

 

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

 

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

 

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

 

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012.

 

 

Apr21

Feliz Cinco de Mayo: Mexican Egg Casserole

Posted on by
Standard

Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

Cheese Charlotte

Posted on by
Standard

Cheese Charlotte

Serves 8

This is such an easy as a breeze to fix dish and it’ll make your house smell divine. For house guests or a brunch, it’s another overnight dish that will help you, the hostess, relax and be able to enjoy your company. The real charlotte I believe was the one you probably know— that of the elegant French desert made with a mold of ladyfingers, Bavarian cream, etc.  However, Charlotte is supposed to be just another way of saying in the old Chaucer (1300’s) English “charlyt” which means a dish of custard. I liberally take it to mean a dish that has a somewhat custard consistency which the bread herewith may sort of give to this dish.  No matter what, it’s one that my guests at my past bed and breakfast always enjoyed and I think that you will too. It also is versatile in that you can be imaginative and substitute some of the ingredients for others so as to result in different flavors.

Ingredients:

8 Slices of White Sourdough Bread

1/2 Cube Butter— Melted

1/2 C. Dry White Wine or Dry Vermouth

1/2 Lb. Grated Cheddar Cheese (or Jack or a combo of both if you prefer)

2 C. Milk

4 Slightly Beaten Eggs

1 Tsp. Worcestershire Sauce

½ Tsp. Horseradish Mustard

A Sprinkle of Fine Herb Seasonings

Bacon Bits, Ham Bits, chopped sautéed veggies, mushrooms, whatever you wish

Instructions:

1. Non-stick spray a 10” or a bit smaller round Pyrex dish or some pretty baking dish that you have about that size.

2. Brush melted butter on the bread slices and cut into small cubes.

3. Put half of the bread cubes in the dish.

4. Put half of the cheese on the first layer of bread cubes and sprinkle with half of the wine.

5. Put the other half of the bread cubes on top the bottom layer and finish with the second half of the cheese and wine.

6. Mix rest of the ingredients and pour over all.

7. Cover and refrigerate 1 hour at least or at the most 24 hours.

8. Bake uncovered at 325 degrees for about 45 minutes or until puffy and brown.

(I usually let the dish warm up a bit after the refrigeration and before putting in

     the oven. )  

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr20

Overnight Scrambled Egg Bake

Posted on by
Standard

overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Cherry Granola Breakfast Bake

Posted on by
Standard

cherry granola & freezer cookies 003Cherry Granola Breakfast Bake In Honor of President Washington

 In 1880, it was legislated by Congress that February 22, President Washington’s birthday, would be the day to celebrate democracy and freedom in the USA. Today is February 22 so that brings to my mind the story about George and the cherry tree. As we all have heard, when he was a wee lad of 6 he loved to play with hatchets (can you imagine that?) and supposedly hacked and destroyed a cherry tree that was very precious to his father.  When his father asked little Georgie about that, of course honest George could not tell a lie. Some debate whether this is a true tale or not, however it still makes me thing about cherries. I guess that’s the way my mind works. Anyway, if you have a liking for granola or oatmeal kinds of breakfasts or treats, here’s a quick and easy dish with cherries that will give you lots of energy for our wonderful outdoor activities

Cherry Granola Breakfast Bake

1 Egg

¼ Cup Sugar

1 ½ Cups Milk

4 Tbs. Melted Butter

1 Cup Cherries (I used part of a can of cherry pie filling/topping.)

3 Cups Granola (I used almond & vanilla granola from a bin)

Preheat oven to 350.

Spray a 9 inch round or square baking pan or I used my 9 ½ X 7 ½ oval pyrex dish with non-stick spray and if you want to invert this dish like a cake, put a little flour on the bottom and invert when cool.

Beat together the egg, sugar, milk, and melted butter.

Stir cherries and granola in your baking dish along with the batter.

Bake for 45 to 60 minutes, or until set. (when a knife or toothpick comes out clean)

You can dust the top with powder sugar and add more fruit for additional color

You can serve it immediately with maple or fruit syrup.

You can heat it later in the day and serve it with ice cream.

You can also substitute the cherries for other fruits.

Have it the next morn, sliced and cold, with a good cup of coffee or tea. That’s actually my favorite way.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

 

Apr19

Scalloped Yams and Parsnips

Posted on by
Standard

IMG_2786scalloped yams and parsnips with orange

Scalloped Yams and Parsnips

Serves about 10-12

No one will guess what the middle layers (parsnips) are.  This is really a delicious dish full of good nutrients and though tasting very rich, is really quite light on the belly.  This is a perfect dish to accompany your plentiful Thanksgiving fare. It’s also an overnight dish so that makes it a bit easier for the cook making the big day fixings on Thanksgiving Day.

3 ½ lbs. yams

1 ½ lbs. parsnips

1 orange

1/3 C. brown sugar divided in 2 parts

4 oz. (1 cube)  unsalted butter divided in 2 parts

2 tsp. grated nutmeg

S&P

2 C. boiling water

2 Tblsp. honey

Pam spray 9 X 12 baking dish or 10” round pyrex

Preheat oven to 400

  1. Peel yams and parsnips and slice in ¼ inch thick slices. Roughly divide the yams in 3 parts and the parsnips in 2 parts to make layering easy.
  2. Zest 1 orange and after juice it. Then take the remainder of  the orange and place in a blender with a splash of water if necessary. Blend on liquidize and use half or more for this dish.
  3. Put in a dish the orange zest; put in a dish the pulverized pulp;  put  ½ of the brown sugar and the 2 oz. (1/2 a cube) of the sweet butter in a microwave dish, micro a minute or so  and then put in the nutmeg, and S&P to taste. These ingredients will be sprinkled over your five layers.
  4. Make 3 layers of yams with 2 layers of parsnips in between sprinkling on each layer the mixture ingredients listed in #3.
  5. Mix together orange juice, some more pulverized pulp if any is left, and the 2 C. of boiling water and pour over yams and parsnips. If you wish you can add 1 heaping Tblsp. of honey to this mixture.
  6. Cover the baking dish tightly with foil and bake in the upper third of a 400 degree oven for 20 minutes.  Reduce the heat to 350 degrees and bake 20 minutes more.
  7.  Put in frig. overnight.
  8. The next day remove dish from frig. and heat in microwave the other ½ of the brown sugar, 2 Tblsp. honey, and the other 2 oz (1/2 a cube). of butter and pour over top of dish.
  9.  Let dish get to room temp and place in a 375 degree oven for approximately 20 minutes or when more of the liquid is absorbed and the top is brown.  To decorate even more, you can sprinkle a bit of cranberry sauce on top.