Sopapilla Cheesecake

 Sopapilla Cheesecake

These cheese cake bars are pretty darn good. They were really easy and quick to make which is always a plus. I brought them to work with a jar of triple berry jelly and they were all gone by the end of the day.



Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla, spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

 

 I love making cookies for my friends. It is so much fun and I love making them happy. My great friend Tami Told me that she would take these over the chocolate chip pudding cookies that everyone loves so much. Which by the way I have made for her before and will be posting the recipe here later. When someone asked me what these were on face book she said a little bit of Heaven. She said they were even super soft and yummy the next day. I thought they were pretty dang good too and will be enjoying them again soon.

 

                                                                                            

Oreo Cheesecake Cookies

Yield: About 1 dozen cookies
Prep Time: 20 minutes | Bake Time: 12 to 15 minutes
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


Source
http://tastykitchen.com/blog/2010/11/step-by-step-oreo-cheesecake-cookies/

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

If you are craving something that is sweet but not to sweet this may be the recipe for you. This is a yummy cake that was just sweet enough to satisfy may sweet tooth without feeling too guilty. I really enjoyed it and will be making it again soon. It was so soft and moist. If you are looking for something that is a little sweeter than this than you could always add a powdered suger glaze to the top. I think this would add a lot to this cake. I myself like it the way it is but I may try it with a glaze next time just to see what it adds to it.

 

Buttermilk-Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


Source
http://www.dishingthedivine.com/2012/03/16/blueberry-muffin-cake/

Roasted Veggie Chicken Lasagna

Roasted Veggie Chicken Lasagna - For the Veggies:

I know this picture is not great but that is only because I took it with my cell phone but this is probably about the best tasting thing I have ever tasted. I loved it. I can't wait to make it again. The Alfredo sauce is awesome and could be used on just noodles as well. The best thing is it keeps well in the fridge where as other Alfredo sauces I have made in the past could not be used the next day. Not only that it is not nearly as fattening as some of the others I've made but it tastes way better. The roasted veggies added a great flavor and I would not want to make it with out them. I actually added some extra Veggies as well. I think I added red and yellow peppers, red potatoes and eggplant. You can add whatever veggies you want. All I can say is of you don't try this you will be missing out on a grrreat dish. Probably one of the best I've ever had.

Ingredients:

• 1 small yellow squash
• 1 small zucchini
• 1 small sweet potato
• 5 button mushrooms
• ½ red onion
• 3-4 small tomatoes (home grown or roma)
• Olive Oil
• Salt & Pepper

Method:

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.

For the chicken:

Ingredients:

• 2 boneless skinless chicken breasts
• 1-2 qt. water
• 2 t. salt
• 2 bay leaves
• ½ C. lemon juice

Method:

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.

For the Sauce:

Ingredients:

• ¼ C. butter
• 4-6 cloves garlic
• ¼ C. flour
• 1 C. heavy cream
• 2 C. chicken stock
• 1 C. Parmesan cheese
• Prepared shredded chicken from above
• Salt & Pepper

Method:

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.

For the Lasagna:

Ingredients:

• 1 recipe roasted veggies
• 1 recipe sauce
• 12 lasagna noodles; cooked aldente, drained and dried
• 2-3 C. mozzarella cheese

Method:

1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly. *For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.


Source
http://www.ksl.com/index.php?nid=204&sid=17337178

Black Bean and Rice Enchiladas

 This is a great dish that is much healthier than the traditional Enchilada recipe and surprise surprise it was actually good. I tried this recipe awhile back and It is on my list to make again very soon.  I know that no meat in a recipe can be a bit scary, ESPECIALLY for an enchilada recipe but since this is one of those recipes that is not only good but good for you I encourage you to at least try it. The worst that is going to happen is you might like it and have to make it a lot. Hey if you don't like it no biggie. You never have to see or think of it again.  Give it a try and let me know what you think.

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. 

3. Footnotes

   • Nutritional Analysis: One serving (1 each) equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
    
4. Source http://allrecipes.com/recipe/black-bean-and-rice-enchiladas/detail.aspx 
   

Zesty Italian Crescent Casserole

Zesty Italian Crescent Casserole

 

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Honestly I did not think this was going to be very good. Boy was I surprised when I took a bite and it was like a burst of yummieness in my mouth. I was definitely surprised. I will for sure be making this again. It was so easy and so good. I would recommend it to anyone. I think you should try this for dinner tonight. Let me know what you think,
I found this recipe at one of my new favorite recipe blogs. http://www.the-girl-who-ate-everything.com/.  I would definitely recommend checking her out. She has the best recipes. Actually many of the recipes I've tried I found from her site but since she found them from other sites I try to list the source as where the recipes originally came from.
her source for this recipe is listed as Best of the Bake-Off

1 lb. lean ground beef

1/4 cup chopped onion

1 cup spaghetti sauce

6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1 (8-oz.) can Pillsbury® Recipe Creations (or Crescent Dinner Rolls pressed together along the perforations)

1/3 cup grated Parmesan cheese

2 tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. *I added salt and pepper here and a 1/2 tsp. of Italian seasonings. Drain. Stir in pasta sauce; cook until thoroughly heated.Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Strawberry Cheese Cake Cupcakes

 Strawberry Cheese Cake Cupcakes

If Heaven tasted like something it would definitely taste like these. Ok that was a little cheesy lol.  But really they were pretty darn good.
When I made these I had to get rid of them fast before I gabbled them all up. They were fun to make fun to eat and fun to see others enjoy. I would definitely recommend trying  these. Since Strawberrys are so cheap right now, this might be the perfect time to try them.

This recipe was found at http://joylicious.net/2011/06/27/strawberry-cheesecake-cupcakes-2/.
Visit the site for more scrumptious recipes.

Strawberry Cheesecake Cupcakes

Source: adapted from Joylicious

Graham Cracker Crust:

2 sleeves of graham cracker crumbs (about 18 whole crackers)

1 stick of butter (8 Tablespoons), room temperature
2 Tablespoons of sugar

Cupcakes:
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, room temperature
1 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup sour cream
4 large egg whites
2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.
In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour and mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Cream Cheese Frosting
Note: I made half of this recipe and had enough frosting.

2 (8 ounce) packets of cream cheese (16 ounces total)
2 sticks of unsalted butter (16 Tablespoons)
3 3/4 cups powdered sugar, sifted
1 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour. When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve. These are one of those things that taste better the next day.


http://joylicious.net/2011/06/27/strawberry-cheesecake-cupcakes-2/

Oreo Cookies and Cream Cupcakes

 Oreo Cookies and Cream Cupcakes

Yum Yum. These are grrreat. I made them for my coworkers for saint Patrick Day. To be Festive I added some green sugar to the top.  I had several request for the recipe and even had people tell me they were the best cupcakes ever. A few suggestion I read from Reviews is to be very careful not to over mix the cupcake batter and don't over cook. So pretty much mix as little as possible and take them out of the oven when the tooth pick comes out almost clean. This worked for me. I did find the cupcakes to be a little dense but I thought they were delicious that way.

Oh yes and do not crush the oreos completely.   I quartered them as the recipe stated  and they turned out perfect.

I found this recipe at http://www.beantownbaker.com/2010/04/oreo-cupcakes-third-time-is-charm.html.  I'm sure if you visit this site there are other great recipes to be found as well.

 

ookies and Cream Cupcakes

Yield: 24 cupcakes

Ingredients

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk

• 20 Oreo cookies, coarsely chopped (I quarter them)
• 8 oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
• 1 tbsp. vanilla extract
• 4 cups confectioners' sugar, sifted
• 2 tbsp. heavy cream
• Oreo cookie crumbs
• 24 Oreo cookie halves

Directions

• Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  
• Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  
• To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  
• Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
  

source http://www.beantownbaker.com/2010/04/oreo-cupcakes-third-time-is-charm.html.

Blackberry Pie Bars

Blackberry Pie Bars

 These are super yummy bars. I love the Blackberry flavor. I would like more blackberry and less crust. I do love the flakiness of the crust. I can't wait to share this with my friends.
Make sure and let the bars cool for at least an hour before cutting so that you give it plenty of time to set. I found this recipe at

http://joythebaker.com/2009/06/blackberry-pie-bars

 Please visit the site for more grreat recipes

 

Blackberry Pie Bars
Yield: 18 bars
Prep Time: 30 minutes | Bake Time: 55 minutes
For the Crust and Topping:
Zest of 2 lemons
1½ cups granulated sugar
3 cups all-purpose flour
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, cubed and chilled

For the Blackberry Filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream
¾ cup all-purpose flour
Pinch of salt
6 cups fresh blackberries

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with butter; set aside.
2. In a small bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt. Pulse a few times to combine. Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.
3. Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan. Bake the crust until golden brown, about 15 to 20 minutes. Let cool for about 10 minutes while you prepare the filling.
4. To make the filling, whisk the eggs in a large bowl. Whisk in the sugar, sour cream, flour and salt until thoroughly combined. Gently fold in the blackberries. Spoon the mixture evenly over the crust and make sure all of the blackberries are in one layer and not sitting on top of one another.
5. Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 45 to 55 minutes. Let cool for at least 1 hour before cutting.
(Recipe adapted from Joy the Baker)

Cream Chease Cinnamon Rolls

Cream Cheese Cinnamon Rolls

I found this recipe while doing a search for flaky cinnamon rolls and Oh wow I was not disappointing I found it. These are probably the best cinnamon Rolls I’ve ever tasted. I loved them and so did everyone I made them for, This is Recipe is for sure one of those that will go into my recipe box.  I would suggest this recipe to anyone. The next time I make them I will try and add some raspberry glaze on top of the cream cheese, I think that would turn out superb.p
You can find the recipe below or by linking to http://www.saveur.com/articlre/Recipes/Cream-Cheese-Cinnamon-Rolls.

http://www.saveur.com/articlre/Recipes/Cream-Cheese-Cinnamon-Rolls


Cream Cheese Cinnamon Rollls

FOR THE DOUGH:
1  1⁄4-oz. package active dry yeast
1⁄2 tsp. plus 1⁄4 cup sugar
1⁄2 cup milk, at room temperature
2 tbsp. light brown sugar
1⁄2 tsp. vanilla extract
1 egg
1 egg yolk
2 3⁄4 cups flour, sifted, plus
   more for kneading
3⁄4 tsp. fine salt
8 tbsp. unsalted butter, at room
   temperature, plus more for the pan
FOR THE FILLING:
1⁄2 cup sugar
1⁄4 cup dark brown sugar
1⁄4 cup finely chopped pecans
1⁄4 cup finely chopped walnuts
1⁄4 cup raisins
1 tbsp. ground cinnamon
1⁄2 tsp. fine salt
1⁄8 tsp. ground cloves
2 tbsp. maple syrup
4 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, melted
FOR THE ICING:
2 cups confectioners’ sugar
1⁄4 cup buttermilk


1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.

2. Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.
3. Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it’s no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10″ x 10″ square. In a small bowl, beat the cream cheese with a rubber spatula until it’s smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10″ x 20″ rectangle.
4. Turn the dough so that the short sides are parallel to you. Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1″ border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9″ x 13″ light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)
5. Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.
6. Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.
7. Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle all over the rolls. Serve immediately.
MAKES 8 ROLLS