September's Healthy Menu


Indian Spiced Roasted Eggplant, steamed greens with corn and tomato 

Chili Rubbed Tilapia, Asparagus and Lemon

Welsh Rabbit on toast


Apple Cheddar Frittata, 
Radicchio-Red Onion Salad

Golden chicken with Refried beans, vinegary Cole slaw


Tofu Tikki Masala, rice, broccoli with lemon vinaigrette 




Rice Salad with Edemame  


Indian Spiced Beef with Peach-Grape Salsa, Rice and Roasted Cauliflower 




Orange Scented Beef and Broccoli, brown rice,
Steamed Edamame


Tilapia with Mango Salsa




Ricotta Pie, 
Garlicy Kale




Turkey Kofta Dinner



German Sausages,
German Red Cabbage, German Potato Salad


Vegetarian Pumpkin Curry, rice




Moroccan Spiced Cauliflower Pot Roast



Crockpot Beef Stew,



Vegetarian Pumpkin Curry

Paprika shrimp, green Bean saute


Butternut Squash and Spinach Couscous



Shrimp Creole, Brown Rice


Egg Salad

Roast Chicken, Barley Pilaf, Cucumber Beet Salad

Confetti Salad

Italian Zucchini and Garbanzo Beans

Katie's Birthday Choice

Katie's Birthday Choice
Labor Day
Back to School

Salsa Chicken Soup

2 chicken breasts
2 cans black beans, rinsed and drained
6 cups chicken broth
1 (16 oz) jar salsa
1 1/2 tsp cumin
1/2 cup sour cream
shredded cheddar cheese, optional

Put all but sour cream and cheese in slow cooker. Stir, cover and cook on low for 6-8 hours (or on high 4-5 hours) Shred the chicken in the slow cooker. Serve with sour cream and cheddar cheese on top..

Orzo Salad

1 lb Orzo Pasta 
1 package of frozen mixed vegetables (I used a summer mix)
5 oz pkg Fresh Baby Spinach, kale or a mixture
1/2 pint Grape Tomatoes halved
8 oz Feta Cheese, crumbled
1 Lemon, juiced and zested
1/4 cup Olive Oil
Salt And Pepper, to taste

Bring a large pot of salted water to a boil and cook orzo and the frozen mixed vegetables together according to package instructions. While the orzo is cooking, roughly chop baby spinach and add to a large bowl. Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together. When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves. Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the halved grape tomatoes. Season generously with salt and pepper to taste. Mix thoroughly and serve immediately or refrigerate until ready. Remove salad 15 min before serving if chilled to allow the olive oil to come back to room temperature.

Black Bean and Mango Salad with Mango Dressing

1 mango, chopped
3 Tab lime juice
3 Tab water
2 Tab olive oil
1/2 tsp cumin
1 15 oz. can black beans, drained and rinsed
1 tomato, chopped
1/2 red onion, diced
1/4 cup cilantro, chopped

To make the dressing, blend together 1/4 cup of the chopped mango, lime juice, water, olive oil and cumin in a blender. In a medium bowl, mix together black beans, tomato, red onion and cilantro. Pour dressing over salad and serve.

Refried White Bean and Kale Quesedillas

1 tablespoon olive oil
1 shallot, minced
1 15 ounce can cannellini beans, drained and rinsed
salt & pepper
4-5 leaves kale, stems removed and cut into thin strips
2 cups shredded Monterrey Jack cheese
6 whole wheat 10 inch tortillas

sour cream

Heat the olive oil in a large skillet over medium heat.
Once hot, add the shallots and cook for a few minutes. Add beans, salt & pepper and mash the beans with a fork or potato masher while they are warming. Once warm, shut off burner and set beans aside.
Place two tortillas on a griddle, spread one third of the bean mixture on one of the tortillas, top with a layer of cheese. On the second tortilla, sprinkle a layer of the cheese then top with a third of the kale. Cook both tortillas for about 1-2 minutes, until golden brown. Lift one of the tortillas and place it on top of the other half so that the quesadillas have beans, cheese and kale in the center. Place on a platter and put a baking dish on top to press the tortillas together. Repeat with the other tortillas and remaining ingredients. Makes three quesadillas.
To serve, transfer the tortilla to a plate and cut into four pieces. Serve with sour cream and salsa.

source: slightly modified from the recipe at Running to the Kitchen

Kale and Caramelized Onion Grilled Cheese (Adult Grilled Cheese)

4 medium kale leaves, stems removed
2 teaspoons olive or canola oil
2 medium red onions, cut into 1/2-inch-thick slices
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon red wine vinegar
8 slices pumpernickel, whole wheat or sour dough bread
Cooking spray
1 ounce (about 1/4 cup) grated Parmesan cheese, divided
3.5 ounces (about 1 cup) shredded Mozzarella cheese

Preheat oven to 300°.
Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green.
Meanwhile, heat a skillet over medium-high heat. Add oil, onion, pepper, and salt. Cook 10 minutes or until onion is caramelized, stirring frequently. Remove from heat; stir in vinegar, tossing to coat.
Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup Mozzarella. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and Mozzarella. Bake sandwiches at 300° for 5 minutes or until cheese melts.

source: slightly modified from the recipe at

Edamame Caprice Salad

photo and recipe from Cooking With My Kid

8 oz fresh mini mozzarella balls
1 1/2 cup shelled edamame, steamed until cooked but still crisp
2 cups grape tomatoes
8 to 10 basil leaves, chopped
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt, fresh pepper

Halve the mozzarella balls and the tomatoes and combine in a large bowl with edamame. Toss with oil, vinegar and basil. Salt generously and add pepper to taste.

Simple Sesame Noodles with Chicken and Snow Peas

photo and recipe from Mommy's Kitchen
1 lb. thin spaghetti noodles or 12 - ounces, fluid thin noodles (soba noodles)
3 boneless chicken breasts, sliced into thin slices
1 bag fresh (about 1 cup) snow peas (you can use frozen in a pinch)
1/4 cup soy sauce
2 Tablespoon sugar
4 cloves garlic, minced
2 Tablespoons rice vinegar
3 Tablespoons sesame oil
½ teaspoons hot chili oil or chili garlic sauce
4 Tablespoons canola oil
2 whole green onions, sliced thin

Start the noodles in a pot of boiling water. Cook until al dente.
Whisk together the soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil and canola oil together in a bowl and set aside.
 While the noodles are cooking, saute the chicken pieces. When the chicken is cooked through add the snow peas and cook for an additional 3 - 5 minutes.
Drain the noodles and add to the chicken and snow peas. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss again.

Marinated Vegetable Salad

Marinated Vegetable Salad 6

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small sweet bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Place all vegetables in a large bowl.
Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
Pour dressing over vegetables.
Refrigerate salad for at least 2 hours (or overnight).

Note: Vegetables may be changed according to what you have available at the time.

Greek Salad with Lemon and Basil

Greek Salad

2 cups cherry tomatoes, halved
1 large cucumber, halved & sliced
1 bell pepper, chopped
½ red onion, thinly sliced
½ cup black olives
juice from ½ of a lemon
2 to 3 ounces feta, thickly sliced or cubed
2 tablespoons olive oil, or more to taste
Salt and freshly ground black pepper
2 sprigs basil, roughly chopped

Combine cucumbers, tomatoes, pepper, onion, and olives is a serving bowl. Squeeze juice from ½ a lemon over the top.
Add feta cubes/slices, as neat or messily as your helpers allow.
Drizzle olive oil over the top.
Sprinkle with basil, salt, and pepper.

Caprese Tortilla Pizzas

Easy Dinner Idea: Caprese Tortilla Pizzas #WalmartProduce
Source: Home Cooking Memories
For each pizza: (one for each person):

1 tortilla
1 Tab. Olive oil
1/2 cup Ricotta
3-4 oz. Shredded Mozzarella
1 tomato, thinly sliced
Fresh Basil leaves
Salt and pepper, to taste

Brush tortillas with oil. Spread on ricotta, sprinkle on mozzarella.  Top with tomato slices. Bake 5-8 minutes. While hot, sprinkle with Basil leaves, salt and pepper. Serve.

Source: Home Cooking Memories

Mexican Chicken Soup

1 Tab. Olive Oil
1/2 cup Onions
1/2 cup Sweet Peppers
(optional) 1 Jalapeno
1 clove Garlic, minced
3 Chicken Breasts
2 cups Chicken or Vegetable Broth
1 can Sweet Corn
1 can Black Beans
1 cup Salsa

For Slow Cooker Recipe: Saute onions, peppers and garlic in olive oil until soft. Add salsa and cook for a few minutes. Put in slow cooker. Put chicken on top and add broth. Cover and cook 3 1/2 hours. Add corn and beans and cook for an additional 1/2 hour. Shred chicken and serve.

For Stove-top Recipe: Saute onions, peppers and garlic in olive oil until soft. Cut chicken into bite sized pieces and add to pan. Cook until done. Add salsa and broth and cook on stove-top 4 hours. Add corn and beans and cook for an additional 1/2 hour. Serve.

Sauteed Beet Greens and Roasted Beets with Horseradish Creme Fraiche

6 beets with greens
1 onion, diced
1 Tab. olive oil
1 clove garlic, minced
2 Tab. Basalmic vinegar
1/2 cup of sour cream
1/2 cup non-ultrapasturized heavy cream (or Mexican Table Cream)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar

Mix sour cream and heavy cream together, cover and let stand overnight (or at least 8 hours) on the counter. This makes creme fraiche.
Mix the creme fraiche with horseradish, chopped chives (or green onions), and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. Cover and chill while you prepare the beets.
Cut tops close to the top of the beets. Rinse both the greens and the beets, removing the bottom hair-like roots of the beets.
Place the beets in a glass or metal baking dish and roast in the oven at 375 F for about 40-45 minutes.
When the beets have been roasting for 20-25 minutes, begin chopping the greens into small pieces, discarding the tough pieces that were near the beets.
Heat the olive oil in a large pan, and cook the onions for about 5 minutes, or until they begin to caramalize. Add the garlic and the beet greens and saute, stirring frequently, until the greens begin to soften. Add the Basalmic vinegar and continue stirring until you cannot smell the vinegar any more (three or four minutes.) Plate the greens.
Plate the beets on a seperate plate, slicing them into four to six slices each. Top with horseradish creme fraiche.

Source: horseradish creme fraiche Epicurious

Apple, Grape and Celery Salad

1/4 cup pecans, coarsely chopped
2 stalks celery, thinly sliced on diagonal
1 apple, cored and thinly sliced or chopped
1 cup red grapes, halved
2 Tbsp white wine vinegar
2 Tbsp olive oil

salt and pepper

In a large bowl, combine all the ingredients and toss to combine.

Apple Cheddar Frittata

Apple-and-Cheddar Frittata Recipe
"Pair this frittata with some cider-glazed sausage and a green salad, and you've got an easy midday menu that's sure to be a hit."
8 large eggs plus 2 large egg whites
4 ounces 
(1 cup) white cheddar cheese, coarsely grated
salt and pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Shrimp and Pineapple Tacos with Black Bean Salad

Shrimp and Pineapple Tacos With Black Bean Salad
.source: Real Simple
You can put these on skewers as shown above or just grill in a pan as described below.
1-15.5-ounce can black beans, rinsed
2 scallions, thinly sliced
1 Tablespoon fresh lime juice
4 Tablespoons olive oil
salt and black pepper
1 pound frozen peeled and deveined large shrimp, thawed
1/2 medium pineapple—peeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
8-6 inch corn tortillas, warmed
toppings: cut-up avocado, salsa verde, cilantro, and hot sauce

Heat broiler. Place the shrimp and pineapple on a foil-lined large broiler-proof baking sheet. Rub with 2 tablespoons of oil and season with 1/2 tea. cumin,1/4 tea. cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Broil until the shrimp are opaque throughout, about 3 to 4 minutes per side.

Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.

Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.

Serves: 4 
Note: It worked best for our family to put the shrimp with half the pineapple and broil the other half of your pineapple separately. Our vegetarian had pineapple and black bean tacos. Also, half the family preferred "regular" tacos, so when this is made, also make 1 lb. of hamburger seasoned with taco spice for them.

Pork Tenderloin with German Red Cabbage and Apples

Pork Tenderloin With Red Cabbage and Applesauce
source: Real Simple

4 Tablespoons olive oil
1/2 lbs. pork tenderloin
salt and black pepper
1 small head red cabbage, thinly sliced (or about 10 oz.)
1 cup onion, sliced thin
2 apples, sliced thin
1 cup red wine
1 cup water
1/2 cup red wine vinegar
1/2 brown sugar
1 tea. cinnamon
1/2 tea. salt
1/4 tea. black pepper
1/4 tea. cloves
2 cups applesauce (or Fried Apples)

Heat oven to 450° F. Heat 2 Tab. oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to oven and cook until the pork is cooked through, 10 to 12 minutes.
Meanwhile, in another pan, cook the cabbage with 2 Tab. olive oil, onion, apples, red wine, water, red wine vinegar, brown sugar, cinnamon, salt, black pepper, cloves.
Remove the pork and let rest for 5 minutes before slicing.
Serve with the pork and applesauce.

source: modified from the recipe at Real Simple

Fuji Apple Chicken Salad (Panera Copycat)

6 boneless, skinless chicken breast tenderloins
1 teaspoon seasoning salt
6-8 cups mixed greens
¼ red onion thinly sliced
1 cup glazed pecan halves
3 1/2 oz. bag apple chips
½ cup gorgonzola or blue cheese crumbles (optional)
2 medium tomatoes, cut into wedges (optional)
1 Fuji apple, cut into thin slices (optional)

2 T. Olive Oil
1 T. White Balsamic Vinegar (you can use regular Balsamic, the dressing will just be dark in color)
1 T. Apple Cider Vinegar
1 T. Garlic Powder
1 T. Onion Powder
1 1/2 t. Dijon Mustard
3 T. Organic Frozen Apple juice Concentrate

Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. 
Whisk together the apple dressing ingredients and serve on the salad.

Spinach Salad with Tomato and Egg

Halved cherry tomatoes, hard-boiled eggs quarters, salt and 
freshly ground pepper on a bed of baby spinach.

Mango Salsa

1 mango, diced
Half as much fresh pineapple as mango, also diced
1 small red onion, diced
1/4 cup minced cilantro
A squeeze of lime juice  (optional)

Combine all ingredients in a bowl. Use as aside for fish or chicken breasts.

One Hour Easter Dinner

An entire Easter Dinner made in an hour, in a crockpot and the rest baked in the oven together, and all on sheet pans! 
An ENTIRE Easter Dinner made in under an hour! Two sheet pans hold all the food that is baked at the same time!! This Sheet Pan Easter Dinner consists of: roasted Parmesan asparagus, honey-butter roasted carrots, pineapple brown sugar ham, cheesy au gratin potatoes, and a toasted baguette. via
photo from Chelsea's Messy Apron.
Easter Dinner Menu
serves 8
Pineapple Brown Sugar Ham
Roasted Parmesan asparagus
Honey-butter Roasted Carrots (or Honey-butter Roasted Sweet Potatoes)
Cheesy Au gratin Potatoes
Toasted Baguette

Shopping List

Au Gratin Potatoes
6 cups Yukon Gold potatoes, thinly sliced
4 tablespoons unsalted butter
4 tablespoons flour
2 cup whole milk
1 teaspoon EACH: onion powder, garlic powder, salt, pepper
1 cup sharp cheddar cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated

Honey Butter Carrots (or Honey Butter Sweet Potatoes)
1 pound baby carrots,* washed and peeled (or sweet potatoes)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (or cinnamon)
1/2 tablespoon unsalted butter
1/2 tablespoon honey

Parmesan Asparagus
2 bunch asparagus, woody ends removed
1 teaspoon EACH: garlic powder, dried basil, dried thyme
4 tablespoons olive oil
2/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham
3 pounds Smoked Boneless Ham, OR 6 (7 ounces EACH) ham steaks (halved crosswise)
1 can sliced pineapples (reserve the juice)
1/4 cup light brown sugar, packed
1/2 teaspoon Dijon mustard

Toasted Baguette
1/2 large baguette, sliced
2 tablespoons unsalted butter
1/2 teaspoon Italian Seasoning
Fresh parsley, fresh lemon


Brown Sugar Pineapple Ham
In the morning, slice the ham into thick slices. Place in a crockpot. Place a pineapple slice on top of each ham slice. 
In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.

One hour before planned dinner time, prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes and Toasted Baguette

Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 
Arrange the potatoes on 2/3 of the first prepared sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake the potatoes on the top rack for 15-20 minutes or until potatoes are crisp. 
Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan. Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
Remove from the oven and top the potatoes with fresh parsley if desired.

Honey Butter Carrots & Parmesan Asparagus
Place the washed and peeled carrots on the second sheet pan and drizzle with oil, salt and thyme. Toss to combine. Separate the carrots to one half of the sheet pan.
On the other side of the sheet pan add the asparagus. Pour the oil and seasonings over the asparagus and toss to coat.
Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Salt and pepper everything additionally to taste and enjoy immediately!

Recipe Notes
I have made Honey Butter Sweet Potatoes instead of the Carrots by substituting the carrots for peeled and cubed sweet potatoes and substituting the thyme for cinnamon.

Crockpot Baked Bean Soup

2-15 oz can Pinto Beans, undrained
1/2 Onion, finely diced
1 cup Carrots, slivered or diced
3 tsp Dijon Mustard
2 Tbsp Molasses
1 Tbsp Soy Sauce
2 tsp Apple Cider Vinegar
1 tsp Chili Powder
1 14.5 oz can Fire Roasted Tomatoes
2 cups Water

Place all ingredients in a crockpot and stir. Cover and cook on low for 7-8 hours, or on high for 4-5.

"Fried" Apples

Fried Apples :: Cracker Barrel Copycat Recipe from
source: Pocket Change Gourmet
These apples are not really fried, and in fact, have no oil in them. They are just steamed in apple juice and served in a thick spiced sauce.

2 cups + 1/2 cup apple juice
5-6 cups apples, cleaned, cored and cut into slices about 1/4 inch thick
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons brown sugar

Add 2 cups apple juice to large skillet and add apples, stir to cover with juice the best you can. Stir often and simmer until apples are fork tender, about 15 minutes.

Remove apples with a slotted spoon and place in bowl. Keep apple juice on low heat.
In the blender, combine 1/2 cup apple juice, cornstarch, apple pie spice and brown sugar, blend until smooth
Slowly whisk mixture into heated apple juice, whisking constantly, cook until thick and bubbly.
Add apples back into mixture and heat through
Serve warm or cold.

Roasted Garlic

Roasted Garlic just like at the best steak restaurants! Perfect side dish! THIS IS DELICIOUS! | The Cookie Rookie
 The Cookie Rookie
The roasted garlic cloves can be used as a spread for crusty bread rounds for a vegetarian appetizer, as a sandwich spread, or it can be eaten along with steak or Italian chicken.

1 or move bulbs of garlic
1 tea. Olive oil per bulb
Salt, to taste

Preheat oven to 400 degrees F. With a sharp knife, slice the top edge off the garlic bulb, (about 1/2 inch) exploding the tops of the cloves inside. Carefully peel the outer hull of the garlic bulb taking care not to break the cloves off from the bulb. Drizzle the olive oil on the exposed cloves and sprinkle with salt. Wrap in aluminum foil and bake for 35-40 minutes. Squeeze each clove and it should pop out of it's she'll and be spreadable.

Modified slightly from the directions at The Cookie Rookie.