Cooking Mamas

Tried and True Family Recipes

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Marinated Flank Steak with Bleu Cheese Chop Salad

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Marinated Flank Steak with Bleu Cheese Chop Salad

Tender, juicy, grilled steak served over a chopped salad with bleu cheese dressing, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

STEAK:

  • 1 c. soy sauce
  • 1/4 c. brown sugar packed
  • 3 T. cider vinegar
  • 1 T. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 1 tsp. red pepper flakes
  • 1/4 tsp. ground pepper
  • 1 (2 lb.) flank steak

SALAD:

  • 1 head romaine lettuce chopped
  • 2 tomatoes on the vine seeded & chopped
  • 1/2 sm. red onion thinly sliced
  • 1/2 c. bleu cheese crumbles
  • 1/4 c. whole pecans for garnish
  • bleu cheese dressing for serving

Instructions

  • STEAK: In a 9 x 13-inch glass baking dish, whisk together soy sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red pepper flakes, and pepper. Place steak in dish, turn steak over to coat the other side, then cover dish tightly with plastic wrap. Refrigerate or 2 hours, turning steak occasionally.
  • Clean and lightly oil grill grates. Heat grill to medium-high. Remove steak from marinade, allowing excess to drip back into the baking dish. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
  • Grill steak covered for 4-5 minutes; flip steak over and brush with glaze. Grill until medium-rare, 4-5 minutes more. Allow meat to rest for 8 to 10 minutes before thinly slicing against-the-grain. Serve steak over salad.
  • SALAD: Arrange lettuce, tomatoes, red onion, bleu cheese crumbles, and pecans on a serving platter. Serve sliced steak over the top. Drizzle some glaze over the steak. Drizzle bleu cheese dressing over all OR simply pass the dressing at the table.

Strawberry Shortcake Ice Cream

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Strawberry Shortcake Ice Cream

Strawberry shortcake no-churn ice cream is the perfect treat on a hot summer day!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 2 c. heavy cream
  • 1 (14 oz.) can sweetened condensed milk
  • 1 lb. strawberries chopped and divided
  • 1 (16 oz.) Sara-Lee pound cake cut into cubes and divided

Instructions

  • In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form.
  • Fold in sweetened condensed milk, 2 cups strawberries and 2 cups pound cake.
  • Transfer mixture to a 9 x 5-inch loaf pan and smooth the top with a spatula. Top with additional strawberries and pound cake cubes. Cover and freeze until firm, about 5 hours.
  • When ready to serve, remove from freezer and allow to soften, about 10 minutes.

Spiralized Beet Salad

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Spiralized Beet Feta and Candied Pecan Salad

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Spiralized Beet Salad

Spiralized beets, dressed in a balsamic vinaigrette, topped with goat cheese and candied pecans.
Course: Salad
Cuisine: American
Servings: 2

Ingredients

  • 2 med. beets
  • 2 tsp. Extra virgin olive oil
  • 2 tsp. white balsamic vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • Freshly cracked black pepper to taste
  • 1/4 c. goat cheese
  • 1/4 c. whole candied pecans

Instructions

  • Preheat oven to 425 degrees.
  • To spiralize the beets, (use gloves to prevent staining your hands) trim off the ends of the beet and peel. Insert the thinner end of the beet into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the noodles into smaller 6-inch-long pieces, making it easier to eat.
  • Place spiralized beets on a baking sheet coated with non-stick cooking spray. Season with salt and pepper. Bake for 5-10 minutes
  • In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt and pepper, until well combined.
  • Transfer cooked noodles to a bowl. Pour dressing over noodles; toss to coat. Place the bowl in the refrigerator; chill for 15 minutes.
  • When ready to serve, place the dressed beets on two salad plates and garnish with crumbled goat cheese and candied pecans.

French Onion Potato Salad

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French Onion Potato Salad

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French Onion Potato Salad

Our potato salad tastes just like your favorite chips & dip! The perfect side dish for a backyard BBQ.
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 6 c. diced red potatoes
  • 1 c. Kraft French Onion Dip prepared
  • 1 c. plain Greek yogurt
  • 3/4 c. cooked & crumbled bacon about 6 thick slices
  • T. chopped chives
  • black pepper to taste

Instructions

  • In a small mixing bowl, stir together Kraft French Onion Dip and plain yogurt; refrigerate until ready to use.
  • Place potatoes in a large pot of salted water. Bring to a boil, reduce heat and simmer for 8-12 minutes, until potatoes are tender when pierced with a knife or fork. Drain and cool completely.
  • In a large bowl, combine potatoes, bacon, and chives. Pour dressing over all, gently toss to combine. Season with pepper to taste.
  • Refrigerate until ready to serve. Garnish with more chopped chives, if desired.

Mediterranean Grilled Salmon

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Mediterranean Grilled Salmon

Grilled salmon topped with homemade basil pesto, crumbled feta cheese, red onion, and tomatoes! To be completely honest, the only thing wild-caught salmon needs is a little EVOO, salt, and pepper, but if you're looking for something extra-special you've gotta try this salmon, it's one of my all-time favorite ways to cook it!
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

  • 1 (1/2 fish) salmon fillet pin bones removed, skin on
  • 1/2 c. basil pesto see note below
  • 1/2 c. feta cheese
  • 1/2 sm. red onion chopped (about 1/4 cup)
  • 1/2 pint grape tomatoes sliced in half or 2 Roma tomatoes, thinly sliced

Instructions

  • Preheat an outdoor grill to medium-high.
  • Lay the salmon fillet on a heavy-duty piece of foil. Spread pesto over the top. Sprinkle with feta cheese, red onions, and tomatoes.
  • Fold the edges of the foil around the fish creating a fish pan. Place the fish on the grill, close the cover and cook for 15-20 minutes depending on the size of your fish. Fish will be slightly firm to the touch and flake easily with a fork. Do not overcook!

Notes

To cook indoors: Preheat oven to 400 degrees. Place the foil packet on a baking sheet and bake for 15-20 minutes depending on the size of your fish. Fish will be slightly firm to the touch and flake easily with a fork. Do not overcook!
Homemade Basil Pesto Recipe: http://www.cookingmamas.com/basil-pesto/

Spicy Tomato Jam

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Spicy Tomato Jam

Serve our sweet and spicy preserves over a brick of cream cheese with crackers. Slather on toasted bagels, biscuits, or scones. Use as the "T" in BLT. Stir into spaghetti sauce. Use in place of ketchup, or as a condiment for beef, chicken or fish!
Course: Canning, Condiment
Cuisine: American
Servings: 4 half-pints

Ingredients

  • 5 lbs. tomatoes chopped
  • 3 1/2 c. granulated sugar
  • 1/2 c. lime juice
  • 2 tsp. fresh grated ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 T. red chili flakes

Instructions

  • Combine all of the ingredients in a large, heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil, and reduce the heat to maintain a simmer. Let the mixture simmer for 1 1/2 to 2 hours uncovered, stirring occasionally. (You’ll know the jam is ready when the tomatoes have broken down and the mixture is thick and sticky.)
  • Funnel the tomato jam into sterilized half-pint jars, leaving 1/4 inch head space. Make sure the rims of the jars are clean, and apply sterilized lids and bands.
  • Process the jars in a boiling water canner for 20 minutes. Remove, and place the jars on a towel-covered counter until the lids seal and the jars are cool. Store the jars in a cool, dark place for up to one year. Makes 4-1/2 to 5 half-pints.
  • Now enjoy the fruits of your labor!

Zucchini Pickles

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Zucchini Pickles

Serve our sweet, bread and butter zucchini pickles, on a sandwich, burger, relish tray, or straight outta the jar, they're that GOOD!
Course: Canning, Condiment
Cuisine: American
Servings: 3 pints

Ingredients

  • 2 lbs. med. zucchini thinly sliced
  • 2 med. onions thinly sliced
  • 2 T. salt
  • 1 c. distilled white vinegar
  • 1 1/2 c. granulated sugar
  • 2 tsp. yellow mustard seed
  • 1 tsp. celery seed
  • 1 tsp. turmeric
  • 1 tsp. salt

Instructions

  • Use a mandolin to thinly slice the zucchini and onions. In a large mixing bowl, combine the zucchini, onions and 2 tablespoons salt. Gently toss; let stand for two hours. Rinse well and drain.
  • Whisk together vinegar, sugar, mustard seed, celery seed, turmeric and 1 teaspoon salt in a large skillet or pot with a lid; bring to a boil and simmer for 5 minutes. Add the zucchini and onions, remove from heat, cover, and let stand for two more hours, gently turning the zucchini over to marinate in the pickling solution.
  • Reheat and boil pickles for just 5 minutes. Cool until warm, and place in hot sterilized jars. Seal tightly and turn upside down for 15 minutes. Turn right side up and you should have a seal. Store in the refrigerator for up to 2 weeks (if they last that long). Makes 3 pints

Red White and Blue Mini Cheesecakes

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Red White and Blue Mini Cheesecakes

Shelli Burton-Olin & Dusty Hutchins-McNutt come together to make one fabulous Memorial Day, 4th of July, and Labor Day dessert!
Course: Dessert
Cuisine: American
Servings: 24 mini cheesecakes

Ingredients

GRAHAM CRACKER CRUST:

  • 1 1/2 c. graham cracker crumbs
  • 2 T. granulated sugar
  • 6 T. butter melted

CHEESECAKE:

  • 3 (8 oz.) pkg. cream cheese room temperature
  • 1 c. granulated sugar
  • 5 lg. eggs
  • 1 1/2 tsp. vanilla extract

SOUR CREAM TOPPING :

  • 1 c. sour cream
  • 1 tsp. vanilla extract
  • 3 T. granulated sugar

FRESH FRUIT:

  • 1 quart fresh strawberries
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries

Instructions

  • Preheat oven to 325 degrees. Line 24 muffin cups with paper liners.
  • GRAHAM CRACKER CRUST: In a medium bowl, stir together graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Press 1 tablespoon of the mixture into each of the muffin cups.
  • CHEESECAKE: In a large mixing bowl, beat together softened cream cheese and 1 cup sugar. Add eggs one at a time, beating continuously. Add 1 1/2 teaspoons vanilla, beat until smooth.
  • Pour or spoon cheesecake filling over graham cracker crusts a 1/4-inch from the top of each muffin cup. Bake for 25-30 minutes, until golden brown. Meanwhile, prepare the topping.
  • SOUR CREAM TOPPING: In a small bowl, whisk together sour cream, 1 teaspoon vanilla and 3 tablespoons sugar until smooth, set aside.
  • Remove pans from the oven, top each cheesecake with sour cream topping, bake for an additional 5 minutes. Set pans on racks to cool completely.
  • FRESH FRUIT: Top with fresh strawberries, blueberries, and raspberries. Refrigerate until ready to serve.

Red White & Blue Berry Shortcake in a Jar

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Red White & Blue Berry Shortcake in a jar

No recipe really, simply layer strawberries, raspberries and blueberries, with Bisquick shortcakes in a jar and top with whipped cream! Happy 4th of July!!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 1 recipe for Bisquick shortcakes pound cake or angel food cake
  • 1 lb. fresh strawberries sliced
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 2 T. granulated sugar
  • Whipped cream for serving

Instructions

  • Follow the instructions on the Bisquick box for shortcakes; bake and cool completely.
  • In a large bowl, gently toss berries with 2 tablespoons sugar.
  • Layer berries and shortcake in jars and top with whipped cream. Enjoy!

4th of July Cupcakes

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4th of July Cupcakes

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4th of July Cupcakes

Vanilla blackberry swirl cupcakes with red, white and blue frosting and sprinkles!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 (15.25 oz.) box white cake mix prepared
  • 1/2 c. seedless blackberry jam or strawberry or raspberry jam
  • 3 (16 oz.) tubs white frosting (vanilla)
  • 1/2 tsp. Wilton red gel food color
  • 1/2 tsp. Wilton royal blue gel food color
  • Red white and blue sprinkles

Instructions

  • Preheat oven to 350 degrees. Place red, white, and/or blue paper baking cups into 24 regular size muffin cups.
  • Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 teaspoon of jam to each cup and swirl with a toothpick. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with red, white and blue sprinkles. Refrigerate cupcakes until ready to serve.

Notes

Seedless strawberry or raspberry jam can be used in place of blackberry.

Red White & Blue Salad

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Red White and Blue Salad

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Red White & Blue Salad

Celebrate Summer and Independence Day with this beautiful red, white, and blue salad, topped with poppy seed dressing!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 1 head romaine lettuce chopped into bite size pieces
  • 1 lb. fresh strawberries cut into quarters
  • 1 pint fresh blueberries
  • 1 (8 oz.) chunk feta cheese crumbled
  • 1 (16 oz.) bottle Newman's Own Poppy Seed dressing

Instructions

  • Arrange chopped lettuce on a large serving platter.
  • Top with cut strawberries, blueberries, and crumbled feta cheese.
  • Drizzle with poppy seed dressing OR pass the dressing at the table.

Campfire Eclairs

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Campfire Eclairs

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Campfire Eclairs

Move over S'mores, there's a new campfire treat in town!
Course: Dessert
Cuisine: American
Servings: 4 Eclairs

Ingredients

  • 3/4 or 1 inch wood dowels from the hardware store
  • Non-stick aluminum foil
  • 1 tube refrigerated crescent roll dough
  • 2 Snack Pack pudding cups vanilla or chocolate
  • 1 tub chocolate flavored frosting
  • 1 can spray whipped cream

Instructions

  • Tightly wrap the end of your wood dowel with non-stick foil OR wrap with foil sprayed with non-stick cooking spray.
  • Cut and wrap the dough (about 4-inches) around the foil end of your dowel, making sure it's not too thick and doesn't have any gaps or holes.
  • Hold it over the coals or above the flames (not in the flames), rotating until it is golden brown (not doughy) on all sides. Be patient this takes some time.
  • When it is golden brown on all sides, let it cool slightly. When cool enough to touch, gently slide the eclair shell off the end of the stick. Place the shells on cutting board to cool.
  • Carefully spoon or pipe (using a Ziploc bag with the corner snipped off) pudding into shells.
  • Spread a generous amount of chocolate frosting over the top of the eclair and spray with whipped cream. Now devour!
  • Cook Note: We bought a 4 foot dowel, and cut it into four 12-inch pieces, then drilled a hole in one end and attached them to our metal hot dog roasting sticks!

Shrimp Boil Packets

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Shrimp Boil Packets

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Shrimp Boil Packets

Jumbo shrimp, Andouille sausage, red potatoes, and corn on the cob, served in a foil packet! A wonderful make-ahead meal to enjoy outdoors or camping!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 1/2 lbs. Jumbo shrimp peeled and deveined
  • 2 smoked andouille sausages or 1 kielbasa, thinly sliced
  • 2 ears corn cut into 4 pieces each
  • 1 lb. Red potatoes cut into 1-inch pieces
  • 2 cloves garlic minced
  • 2 T. olive oil
  • 1 T. Old Bay seasoning
  • 1 lemon cut into thin wedges
  • 4 T. butter
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 T. chopped fresh parsley leaves

Instructions

  • Preheat an outdoor grill over high heat. Cut 4 sheets of heavy duty foil 12-inches long.
  • Divide shrimp, sausage, corn, potatoes, and garlic, evenly over the foil sheets. Drizzle with olive oil. Sprinkle with Old Bay seasoning and salt and pepper to taste. Toss gently to combine. Top each packet with parsley, lemon and a tablespoon of butter.
  • Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  • Place foil packets on the grill and cook until just cooked through, about 20-25 minutes.

Mason Jar Banana Pudding Trifles

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Banana Pudding Mason Jar Trifles

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Mason Jar Banana Pudding Trifles

Homemade pudding, layered between bananas and Nilla wafers, served in a cute lil' Mason jar!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 1 c. granulated sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 2 (12 fl. oz.) cans evaporated milk
  • 2 lg. eggs lightly beaten
  • 3 T. butter cut into pieces
  • 1 1/2 tsp. vanilla extract
  • 1 (12 oz.) box Nilla wafers
  • 5 ripe but firm bananas cut into 1/4-inch slices
  • Whipped cream for serving

Instructions

  • In a medium saucepan, combine sugar, cornstarch and salt. Gradually whisk in evaporated milk, until sugar and cornstarch begin to dissolve.
  • Whisk in eggs and add butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low, simmer and cook for 1 minute, stirring constantly.
  • Remove from heat. Stir in vanilla extract. Allow pudding to cool.
  • Line the bottom of six 1/2 pint jars with 3 wafers each. Evenly divided 1/2 of the banana slices over the wafers. Evenly spoon 1/2 of the pudding over bananas. Repeat layers ending with pudding.
  • Refrigerate trifles for a couple of hours. Just before serving, top with whipped cream and a Nilla wafer for garnish.

Slow Cooker Hickory BBQ Chicken

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Slow Cooker Hickory BBQ Chicken

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Slow Cooker Hickory BBQ Chicken

Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 5 boneless skinless chicken breasts
  • 1 (18 oz.) bottle Sweet Baby Ray's Hickory BBQ sauce
  • 1/2 c. brown sugar

Instructions

  • Spray the inside of the slow cooker with non-stick cooking spray.
  • Place chicken in the slow cooker. Cover and cook on LOW for 6 hours OR on HIGH for 3 hours
  • Remove chicken from the slow cooker and shred with two forks. Drain the juices from the slow cooker. Return shredded chicken to the slow cooker.
  • In a mixing bowl, whisk together the entire bottle of BBQ sauce and brown sugar until well combined. Pour sauce over chicken, stir to coat chicken. Cover and cook on HIGH for 30 minutes more.
  • Serve chicken on toasted rolls with coleslaw if desired.

Spaghetti Pie

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Spaghetti Pie

Change up spaghetti night with this fun pasta pie topped with homemade meat sauce! Serve with a fresh green salad, warm loaf of garlic bread, and your favorite bottle of Cabernet, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 12 oz. thin spaghetti noodles broken in half
  • 1 lb. lean ground beef, sausage, or turkey
  • 1 sm. yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 (28 oz.) can crushed tomatoes
  • 1 (16 oz.) can tomato sauce
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 4 oz. cream cheese softened, cut into cubes
  • 1/2 c. ricotta cheese or cottage cheese
  • 3/4 c. grated Parmesan cheese divided
  • 3/4 c. shredded mozzarella cheese divided

Instructions

  • Spray a 10-inch Spring-form pan with non-stick cooking spray.
  • In a large pot of salted water, cook spaghetti until al dente, according to package directions.
  • Meanwhile, in a large skillet, over medium-high heat, cook and crumble the ground beef, sausage, or turkey. Add the onion, garlic, salt, and pepper. Cook until beef, sausage, or turkey is browned; drain the excess grease and return to the skillet.
  • Add the crushed tomatoes, tomato sauce, basil, and oregano to the meat mixture. Season with more salt and pepper if needed. Bring to a boil, reduce heat to low, and simmer while you prepare the pasta.
  • When spaghetti noodles are done cooking, drain and return to the pot. Add the cream cheese to the hot noodles, and toss until the cream cheese is almost melted. Stir in ricotta cheese, 1/2 cup of Parmesan cheese, and 1/2 cup of mozzarella cheese. Add 2 cups of the meat sauce into the noodles, gently stir to combine.
  • Pour the mixture into the Spring-form pan. Press noodles evenly into the pan. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella over the top.
  • Bake at 350 degrees for 18 to 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing.
  • Top each slice with meat sauce and a sprinkling of parmesan cheese. Enjoy!

Campfire Spinach Artichoke Dip

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Campfire Spinach Artichoke Dip

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Campfire Spinach Artichoke Dip

A fantastic make-ahead appetizer to enjoy while GLAMping (camping) or grilling!
Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. sour cream
  • 3/4 c. shredded Parmesan cheese
  • 1 c. frozen chopped spinach thawed and drained
  • 1 (16 oz.) can artichoke hearts drained
  • 1 sliced baguette or crackers for serving

Instructions

  • In a large bowl, stir everything together until well combined.
  • Make a foil packet by layering 2 sheets of foil together. Spoon dip into the center and roll up the ends.
  • Bake near hot coals, but not directly in the fire, for 20- 25 minutes or until bubbly. (Dip can be cooked on an outdoor grill as well.)
  • Carefully unwrap to allow steam to escape. Serve with toasted baguette slices.

Churro French Toast

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Churro French Toast

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Churro French Toast

Cinnamon-sugar French toast, drizzled with sweetened cream cheese glaze!
Course: Breakfast
Cuisine: Mexican
Servings: 4

Ingredients

  • CREAM CHEESE GLAZE:
  • 4 T. cream cheese softened at room temperature
  • 1/2 c. confectioner's sugar
  • 1/4 c. milk
  • 1/2 tsp. vanilla extract
  • CINNAMON SUGAR:
  • 1/2 c. granulated sugar
  • 1/4 c. brown sugar packed
  • 2 tsp. ground cinnamon
  • FRENCH TOAST:
  • 4 lg. eggs
  • 1 c. milk
  • 1 tsp. vanilla extract
  • 1/8 tsp. ground nutmeg
  • 8 thick slices challah bread French bread or Texas toast
  • 4 T. butter for frying

Instructions

  • CREAM CHEESE GLAZE: In a mixing bowl, beat softened cream cheese and confectioners' sugar together. Add milk and vanilla, beat until smooth; set aside.
  • CINNAMON SUGAR: In a shallow pie plate, stir together sugar, brown sugar, and cinnamon until combined; set aside.
  • FRENCH TOAST: In a large bowl, whisk together eggs, milk, vanilla and nutmeg; set aside.
  • Melt butter in a large skillet over medium-high heat.
  • Working in batches, dip 2 slices of bread, one at a time, into the egg mixture. Add bread slices to the skillet, cook until golden brown, about 1-2 minutes on each side.
  • Quickly coat each bread slice with cinnamon sugar. Serve immediately, drizzled with cream cheese glaze.