Already back on the rotation...

I've made this meal sooo many times that Sandra truly does deserve an award for it!!! So, here you go girl...

(photo via Full Bellies)

Sandra's Garlic Swiss Steak is probably my favorite meal of all time!!! What comfort food!!! I feel like just putting her link in my menu and then leaving a comment did not do this dish justice!!! I don't think y'all really understood how wonderful it really was!!!

So, how 'bout that photo? Are you drooling? If not, you are crazy!!! For more awesome recipes from Sandra - go check out her blog Full Bellies, Happy Kids. I have never been disappointed with any of her recipes. My kids are now asking - is this another meal from Portugal!!! ;) LOL!!!!

Anyway, I did change some things in how I put it all together, but I did not change any ingredients except adding more garlic!!! Yumm!!! Enjoy...

GARLIC SWISS STEAK

1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
1 1/2 - 2 lbs beef round steak, cut into bite-size pieces
2 T. oil
14-oz. can stewed tomatoes
1/2 c. onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, minced

Combine the flour, salt, and pepper in a gallon size bag. Add your meat to the bag and shake to coat all sides of the meat. In a large skillet, heat your oil over medium heat. Add your meat and cook until browned and a good crust has formed. Then transfer the meat (I didn't even drain the meat) to a lightly greased 9X13" casserole dish. Then add the onions, bell pepper, and garlic to the skillet with the drippings. Saute until tender, then add your can of tomatoes. Give a good stir and then pour on top of your meat in the casserole dish. Stir a little to combine. Cover and bake for 1 - 1 1/2 hours in a 350 degrees oven.

* I would start cooking this at 4pm to be ready for 6:30pm dinner time!!!

Kathy's menu - week 26

Monday - Fish Fillets, Tartar Sauce, Coleslaw, Hush puppies, French Fries

Tuesday - Taste Testing... Crockpot Tamale Casserole

Wednesday - Chicken Strips, Green Beans, Mashed Potatoes, Rolls

Thursday - Chicken Fried Steak Sandwiches, chips

Friday - Arroz Con Pollo, Beans, Tortillas

Saturday - Pulled Pork Sandwiches with White BBQ Sauce (still didn't get to this one), Pat's Baked Beans, Mac-n-cheese

Super Bowl Sunday - Pizza Swirls w/Ranch Dressing or Marinara Sauce, Queso & Chips, Brown sugar smokies, and any other junk food we can think of and throw together!!!

Chinese Honey Chicken

Okay, I must say that Bobby over at Blog Chef ROCKS!! I've been eying a few recipes from his blog and finally cooked one up tonight. This Honey Chicken recipe is the bomb....my kids and I couldn't get enough! Although, next time I might use just a little less ginger. But, other than that I wouldn't change a thing! This one is definitely a keeper in our house!! Thanks Bobby!!!!

http://blogchef.net/chinese-honey-chicken-recipe

Bananas Foster Chiffon Pie

We had this last night after dinner. It was scrummy! The granola crust is a must - it really gives it a good crunch!!! Let me know if you give it a try!



1/2 Cup Cayon Bananas Foster Sauce (found only at HEB)
2 sm. boxes Vanilla Instant Pudding
1 pint Heavy Whipping Cream
2 ripe bananas
1 granola pie crust

In a mixing bowl, smash bananas with Bananas Foster sauce, then mix with pudding and whipping cream. Whip together with an electric mixer until stiff. Pour into pie crust, refrigerate for 10 minutes. Enjoy! Great topped with Fresh Sliced Bananas and a drizzle of the Bananas Foster Sauce!

No1here loves Simply Recipes...

No1here's mother made the "soup can" version of Chicken and Rice for him as a child, so this recipe really caught his eye. While the "soup can" version is good, this recipe takes the dish to the next level. Our kids gave it a 10 out of 5 stars - even as leftovers!!! Every recipe that No1here has tried of Elise's has been wonderful. We are never disappointed!!! Next time he wants to add more rice, since we're all rice lovers!

No1here never follows a recipe exactly so down below is exactly what he did, but if you want to see hers go here.

Chicken and Rice Casserole Recipe
(photo via Simply Recipes)

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry

Salt and pepper
Olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry
1 cup chicken stock
1/2 cup water
1/2 cup sour cream
1/4 cup cream
1 cup raw, long grain, white rice
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1/2 teaspoon paprika


Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season chicken with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add more olive oil if needed after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish. Add 1/4 cup dry sherry to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. Let the sherry reduce to about 1 Tbsp, then add the chicken stock and water, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 40 minutes. Remove foil. And cook for 10 minutes more to reduce the liquid - you really need to watch carefully these last ten minutes.

Serves 6 (with leftovers)

Kathy's menu - week 25

This is a week full of new recipes! What can I say - I'm in a serious cooking mood! I'll keep you posted on our reviews! Stay tuned...

Monday - Steak Tips with Mushroom Sauce, Baked Potatoes, Salad, roll

Tuesday - Bifanas (Pork Sandwiches), Garlic Fries

Wednesday - Grandma Dean's Chicken and Dressing

Thursday - Garlic Swiss Steak, Crusty Bread

Friday - Pulled Pork Sandwiches with White BBQ Sauce, Ranch Style Beans

Saturday - Corn Dog Muffins, Tator Tots

Breakfast - To Die For Blueberry Muffins
Dessert - Butterfinger Brownies

Mexican Potato Casserole

My boys absolutely love the Fiesta Potatoes at Taco Bell!!! So, when I came across this recipe - I knew we had to give it a try, but I did modify it to fit our own tastes. I originally found this recipe over at the Mennonite Girls Can Cook - and boy can they!!! Go over and take a "look see" - you won't be sorry!!! Thanks Judy, for passing on an awesome recipe!!!

Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped peppers (red, green or yellow)
2 cups grated Mexican blend cheese


Cut potatoes into bite-size pieces and place in greased casserole dish. Sprinkle taco seasoning over potatoes. Melt butter, pour over potatoes and stir to coat well. Bake uncovered at 425 degrees for 40 minutes. Stir and then put back in the oven for 10 minutes longer. Brown beef with chopped onion and cook until soft...then drain. Stir in salsa and chopped peppers. Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.

Tonight's Taste Testing....

Tomato-Basil Lasagna with Prosciutto

(from Cooking Light)

5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes. Serves: 9

*I'm not a big fan of low-fat or fat-free, so I'll be modifying this recipe for sure. I did want to print this recipe just like I found it - in case y'all wanted the lighter version!

*I'll also be using my new pan!!! Yea, I'm so excited!!!

Here's my new pan...

that I got for Christmas!!! It's called the Baker's Edge pan. It's for making brownies or cookie bars. I even got one for my mother-in-law. She loves to bake brownies and we all want that corner or edge piece!!! So, when I saw this - I knew we both needed one!!! I've already made brownies once and they were AWESOME. They have some really good recipes on their site too. I never imagined that you could make Lasagna in it?! Anyway, with another very cold day upon us tomorrow - I thought Lasagna would be my next recipe to try in my new pan. I'll keep y'all posted on how it turns out...

Happy New Year!!

Hi All! 2009 is upon us and so, of course, I'm trying to be good and organized!! Here's my menu for the week!!!

Monday: No Peek Casserole (recipe on this blog), mashed potatoes, broccoli and carrots and yeast rolls. Found these wonderful yeast rolls at HEB, they are frozen, but they are soo good! They are called 'parker house', in case you are looking for something yummy!!

Tuesday: Crockpot Chili - it's from one of the McCormick packets...these are soo great!! We'll probably have Frito Pie with it.

Wednesday: Chicken Stuffed Shells....follow this link from Blog Chef which is on our site...thanks Tara for showing me this one!! It looks really good!!

Thursday: I'm not sure yet, but thinking about Shrimp Fajitas.

Friday: Don't have the recipe in front of me....but it's Honey Teriyaki Chicken with asparagus and cheese on top..YUMMY! Or at least it sounds yummy to me! I'll try it out and get back with you all!

Anyway, hopefully, I can continue to be good and post menus ;)...but I will, however, post any good new recipes I try!!

Hope everyone has a Blessed 2009!

Mmm, Mmm, Mmmmm.....

We made a Beef Tenderloin for Christmas dinner, and had a lot of port wine left over. No1Here was about to pour the rest out before I stopped him. I convinced him I could find a really good recipe to use up the rest. And boy did I ever!!! If you make this recipe you'll feel like you've died and gone to Heaven!!! It's that good!!! I originally found it on AllRecipes but modified it to fit our tastes!!! Man, this is truly wonderful!!! It's also very quick and easy but everyone will think you've been slaving in the kitchen all day. Let me know if you give it a try, you won't be sorry...

Portobello Mushroom Sauce

1/4 cup butter
8 oz. portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
salt and pepper to taste
1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, bring to a good rolling boil and let the liquid reduce by 1/2. Stir in cream, bring back to a boil and then turn the heat down to a simmer. Keep stirring until the sauce becomes a thick gravy. Stir in the basil just before serving.

*Port wine is very strong and pretty sweet. If you have correctly reduced by 1/2 there should be no sweetness to this - only a very rich flavor!!!

*You can serve this over pasta or over steak!!!

⊕⊕⊕

A winner for CBS Brunch...

French Toast Casserole

5 cups bread cubes, from Peppridge Farm cinnamon bread
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened


Preheat oven to 350 degrees. Butter an 8x8 inch baking pan, don't be afraid to use too much - you really don't want this to stick. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon (if not using the cinnamon bread) and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. You might want to cover with foil for half of the cooking time, so the top doesn't get too crunchy. Sprinkle with Powder Sugar and top with Maple Syrup or fresh fruit, if you like! Yumm....

*If you use regular bread, add 1 tsp. ground cinnamon to the topping. I would use a heavier bread too, so it won't be so mushy!

*To Double the recipe - you will use the whole loaf of Cinnamon bread.

*If you're running short on time in the mornings - this would be great made the night before and kept in the fridge!

⊕⊕⊕

YUMMY!!

Hi all!
Not so good about posting lately...nothing interesting to blog about really, but I have tried these new things and wanted to share with you..

first of all THANK you to Heather....for this recipe!!

Oven Baked Wings

1 cup Maple syprup
1/2 cup soy sauce
1/2 cup zesty italian dressing
about 3lbs. wings

Mix all together and marinade over night....place on well greased cookie sheet, bake on 400°....bake for about 20 minutes, then flip and bake another 20-30 minutes depending on your oven!! Be sure to marinade the full 24 hours, this really adds to the flavor!!!

Another recipe....Kathy actually found it but I tried it tonight...it was really good!!

http://allrecipes.com/Recipe/Mushroom-Sauce-Baked-Pork-Chops/Detail.aspx

Here's what I changed...I used 8 pork chops, 2 cans cream of mushroom soup and 1 1/2 cups milk. I recommend totally slicing your potatoes thin...I didn't thinking they would be mushy, but they were still a little crispy and I didn't cook the entire time...I stopped it at about 12 minutes to go...other than that, the chops were yummy and tender, and the gravy was great!! Will do this one again and again!! Thanks Kathy!!

I'll be back with more later!!!

Christmas Cooking...

Here's a list of things I hope to make this Christmas Season...

Pretzel Turtles - these were a hit with all the teachers!!! My favorite way of making these were with the candy cane kisses on top with a green m-n-m pushed in on top!!
Fudge (hopefully I'll just be eating Grams!!!)
Buckeyes
Snowball Cookies - very good, as always!!!
Decorated Sugar Cookies - making these this afternoon!
Truffles These were very good, but I think I prefer the Oreo over the nutter butter!

Overnight-Pull-Aparts - These were awesome!!! A must try for everyone!!!
Breakfast Upside Down Cake - We made these tonight and I would suggest making this with more eggs, more cheese, and less potatoes. Very good! We served it with salsa! yumm...
Brunch Enchiladas
Clone of a Cinnabon - These were AWESOME!!!


Bacon Wrapped Smokies
Spinach Dip
Bacon Crisp - Okay, the brown sugar version is much better than the Parmesan cheese, but I'm still not a huge fan of either one. So, basically I'll probably never make either one ever again. All of our tastes are different, but I'm not sure I'd waste my time on this one!!! :(


What about you? What are you cooking this Christmas Season? Send me some of your ideas!!! I'm sure I'll be adding to my list this week, so check back!!!

Trying this tonight...

White Cheddar-and-Squash Casserole
(myrecipes.com)

4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Garnish: chopped fresh parsley


Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8

Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....

Kathy's menu - week 24

Monday - Bacon Cheeseburger Meatloaf, Green Beans, Mashed Potatoes, Rolls

Tuesday - Poblano Chicken Enchilada Casserole

Wednesday - Beef Fajitas, Beans, Spanish Rice

Thursday - Nacho Night w/ left over beef

Friday - Russian Chicken with Feta Cheese served over Rice

Saturday - Hot Oven Sandwiches

Sunday - Chilaquiles

Send me your meals for the week - I could always use some new ideas!!!!

Turkey leftover??

Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!

I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce

**the only thing I changed was the amount of chili powder...because my family doesn't like spicy stuff I cut the amount in half. And, I didn't have their brand of chili powder but it worked out just fine.

So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese

After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!

** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!

Broccoli Salad

This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!

5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar

Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!

** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
ENJOY!!

My mom...

No, you don't need glasses!!! This is Paula Deen, but we all joke in my family that NeNe is Paula's long lost twin!!! They talk JUST alike and even look alike. They both have crazy personalities that are just so contagious!!! I love turning on the TV and hearing Paula Deen's voice - really reminds me of home.

Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...


Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

How Divine....

What a Heavenly Meal and perfect for the upcoming holidays!!!! I can't wait to try this!!!! I stumbled upon this on MyRecipes this morning and am so glad I did!!! Serves: 6

Mushroom Bisque with Pastry Top Hats and Sherry Shallot Butter

Ingredients:
1 1/4 pounds common mushrooms or chanterelles (see notes)
1 slice bacon (1 oz.), chopped
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, peeled and chopped
1/4 cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1 1/2 cups whipping cream
Salt and white pepper
1 package (10 oz.) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Sherry-shallot butter (recipe below), optional

Preparation:
Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.

In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.

Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.

In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.

Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.

On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.

Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.

Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.