FROZEN HOT CHOCOLATE

4 oz semi sweet chocolate
2 tsp hot chocolate powder
1 1/2 TBL sugar
1 1/2 cups milk
3 cups of ice
Whipped cream

Melt semi sweet chocolate in microwave. Once melted stir in the hot chocolate powder and sugar until completely blended. Add 1/2 cup milk, stir, and cool to room temperature.
Once cooled add 1 cup milk, chocolate mixture, and ice in a blender. Blend on high until smooth. Top with whipped cream.

Fruit Smoothie

This is a really easy Fruit Smoothie great for breakfast on the go or refreshing snack!

Add these ingredients to a blender...

1 cup ice
3 spoonfuls of orange juice concentrate
1 banana
4 fresh or frozen strawberries
3 spoonfuls of fresh or canned pineapple
5-6 slices of frozen, fresh or canned peaches
2/3 cup - you can do more or less depending on what consistancy you like!


Blend and serve!

Yogurt Smoothie

6-8 frozen strawberries (or whatever your favorite fruit(s) are)
If you have a few fresh strawberries that adds to the flavor
6 ice cubes
2 containers of yogurt-I usually do strawberry, peach, strawberry banana, raspberry, etc.
Orange juice maybe 1-2 cups. (It'll depend on how you like it, more yogurty, more slushy...)
Half a banana or a whole one if you like a lot of banana flavor

Blend and enjoy!

I make this for me and my two little boys-it takes up about 2/3 of the blender.
This recipe doesn't have exact amounts, because it depends on how many you are making and the consistency you prefer-thick, thin, runny,etc. So feel free to add more yogurt or OJ or ice cubes or fruit.

Oreo Pistachio Shake

Mix Pistachio Pudding packet and 2 cups milk in blender for 2 minutes.

Let sit for 5 minutes

Add a few Oreos, 2-3 scoops of ice cream, mix until desired consistency.

Orange Julius

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1/4 cup powdered sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

Recipe Assignment:

Breads

Pineapple Bread

INGREDIENTS

• 2 eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 3/4 cup crushed pineapple with juice
• 1 teaspoon vanilla extract
• 2 1/2 cups flour (I use half white and half wheat)
  
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped macadamia nuts (optional)
• brown sugar
  

DIRECTIONS

1. Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan.
2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
3. In separate bowl put flour, baking powder, soda, salt. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5 pan, or two 4x7 or three mini loaf pans.
4. Sprinkle with nuts and brown sugar (optional).
   
5. Bake for about 1 hour. Test with toothpick. Let stand 10 minutes.
   

Zucchini Bread

We have a plethora of zucchini from our garden each summer... so I started shredding the zucchini and freezing it to later use in this recipe my mother in law gave me.

3 eggs
2 C. brown sugar
1 C. oil
2 C. flour
1/2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
3 tsp. vanilla
2 C. grated peeled zucchini

Beat together eggs, brown sugs and oil.  Mix together
flour, baking powder, soda, salt, cinnamon and nutmeg.
Add to wet ingredients.  Add vanilla, grated zucchini
& (nuts).  It should be about the consistency of
banana bread.  If it's too wet, add a little more
flour.

Grease 2 5x7 inch loaf pans.

Bake 350 for 50 to 55 minutes.  It is moist bread and
it taste good with butter on it.  You can also add walnuts,
dried cranberries, currents, raisins etc. to the
bread.  Almost anything goes! 

Recipe Assignment:

Easter Dinner

&

Easter Treats

Resurrection Rolls

Wrap a marshmallow inside crescent roll dough (the kind that comes in a can).
Roll in melted butter, then in a cinnamon & sugar mixture.
Bake at 350 for 10-15 minutes.
Sweet way to show & tell kids about the Resurrection, since the rolls will be empty inside after baking.

Easter Cupcakes...

I have made these cupcakes a couple of times and they are always a hit. They are a lot easier than they look. I don't have an exact recipe, I got the idea from a magazine several years back but basically this is what you will need:

Jumbo cupcakes, this is what is used for the body. I baked them in the Jumbo muffin tins
Donut holes, for the head
Frosting
Coconut, dye 1/3 of it yellow in a ziploc bag with a couple drops of yellow food color
Yellow food color (for the coconut)
Mini M&M's for the eyes and bell on lambs colar
Rope Licorice for colar of lamb and feet and comb of chick
Runts, for the nose and mouth of bunny and chick
Tootsie Rolls, roll in hand to warm and mold to make face of lamb, cut another one in half for feet
Marshmallows cut in half for hands and feet of bunny and cut in quarters for the ears of lamb
White paper, just cut in the shape of ears and stick in the bunny head (it would probably be cute to color a portion of the inside of the ears pink)

Attach the head to the body with frosting (a toothpick can be added to secure it). Frost the outside and add the coconut. Embellish as shown in photo. Have fun!

Pastel White Chocolate Pretzels

These are a cute, quick little treat. I put waffle shaped pretzels in a single layer on a cookie sheet. Then I placed a white chocolate candy melt on each one and baked for 10 minutes at 175 degrees, then I took them out, and quickly placed a pastel-colored m&m on each one. Cool in refrigerater for about 30 minutes.

Recipe Assignment:

From the Sea

No-Brainer Shrimp Dip

1 bottle cocktail sauce
1 block cream cheese
1 can tiny shrimp

Mix sauce and shrimp together. Pour over block of thawed cream cheese. Serve with crackers.

Broiled Tilapia Parmesan

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sooo good and sooo easy!! I used garlic salt instead of celery salt (because I didn't have any)and it was great.

Baked Scallops

20 Ritz crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops
1/2 cup butter, melted
1/8 cup sprite or white grape juice or sugar water mixture
1/8 cup white vinegar
1/2 lemon, juiced

1. Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking dish.
2. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
3. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
4. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

Heart Cupcakes

An easy way to spice up your normal cupcakes! Get your cupcakes ready, then place a small marble between the paper wrapper and the tin. Bake as usual. It will indent the side in to make little hearts. Frost and decorate. You can use any kind of cake mix, but Red Velvet is fun for Valentine's day! Of course, if you are using Red Velvet cake then you have to have cream cheese frosting:

8 oz cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup powdered sugar

Cream together butter and cream cheese. Mix in vanilla, then add in powdered sugar. If frosting is too soft to decorate with, refrigerate for 30 minutes.

Tip: since part of the cupcake volume is displaced by the marble, you don't need to put as much batter into each cupcake as you normally would (otherwise, when it rises while baking it will go over the edge and look like a normal cupcake, albeit one with a marble stuck to the side). This means you will have extra batter if you make 24 cupcakes. I put the extra into a mini-loaf pan and made a "mommy-sized" cupcake :>)

Heart-Shaped Eggs and Toast

Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk. Recipe from Martha Stewart.

Heart-Shaped Pancakes

So simple... Make pancakes, cut into heart shapes, drizzle with syrup and add berries.

Recipe Assignment:

Recipe Assignment:

Superbowlicious

Calzone Appetizers

1 3.5-ounce package sliced pepperoni

1/2 of an 8-ounce package cream cheese, softened

1/4 cup finely shredded or grated Parmesan cheese

2 8-ounce packages (16) refrigerated crescent roll dough

1 egg, lightly beaten

1 tablespoon water

Finely shredded or grated Parmesan cheese (optional)

Dried Italian Seasoning(optional)

Crushed red pepper (optional)

Pizza sauce, warmed (optional)

Directions

1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

*** Recipe from Robin Bos

Creme de Menthe Brownies

*** My version of a recipe from Martha Stewart. Just to warn you, I haven't tested it out yet. If you want to use Martha's recipe click here.

Make your favorite boxed brownies. Let cool.

To prepare icing:
1/2 bag Wilton's white candy melts melted
1/2 container prepared vanilla frosting
6 drops Wilton's Creme de Menthe candy flavoring
Green Food coloring... only enough to give it a hint of color

Blend ingredients well, then place in the refrigerator for about 15 minutes to harden.

Top with football shaped mints... trim corners of Andes mints, then add three sprinkes, glue with left over frosting.

Tangy Crock-Pot Chicken

This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.

Ingredients:

2-4 chicken breast, cut into small strips

1 jar coleslaw dressing (I used Marie's in refrigerated veggie section)

Garlic salt sprinkled over the top

Preparation:

Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

***Originally posted by Cherie in April 2008

Reipe Assignment:

Christmas Treat Exchange

Holiday Prezel Kisses

RECIPE INGREDIENTS:
	Bite-size, waffle-shaped pretzels
	Hershey's Kiss or Hershey's Hug
	M&M's candy

1. Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

From Family Fun Magazine

Peppermint White Chocolate Popcorn

I got this recipe from my friend, Michelle's website. She gives other flavoring ideas (strawberry, amaretto) and some great fund raising ideas to go along with the popcorn!
http://jolleyfam.blogspot.com/2008/04/popcorn-recipe.html

It was so fun to make, I actually gave my kitchen sink a good scrubbing and then used it as a large bowl (I doubled the batch and didn't have a bowl big enough).

3 Bags Orville Redenbacher 94% fat free popcorn (if you use the regular bags it turns out to buttery and salty---takes away from the flavor
1 1lb bag Wilton Vanilla flavored chocolate wafers- I did one batch red, the other white and mixed them together for a candy cane effect.
6-8 drops peppermint flavored oil (I got mine from Michael's, by the candy melts)

Pop the popcorn. Remove seeds. Melt chocolate. Stir in 6-8 drops of oil.Pour chocolate mixture over popcorn and stir until well coated. Let cool on parchment lined cookie sheets.

(I added small crushed pieces of candy cane for a little extra jazz.)

Gingerbread House Fun!

If you love to torture yourself, you'll love this! :) The roof was the hardest, I recommend to reinforce underneath it with whatever cookie material you are using! When Placing the cookies together you want to have the frosting on every edge so it stays together, the frosting is what makes it work! It is a Royal Icing and drys quickly and really hard! This is what you need to make it...

A good size round frosting tip and accessories to make it work!

3 Tbsp Meringue Powder (I found at Michael's in the cake/baking aisle)
4 cups Powdered Sugar
6 Tbsp Water

If using a stand mixer(you are lucky!) mix it for 7-10 minutes at a low speed and if you only have a hand mixer like me, you'll need to mix for 10-12 minutes at a higher speed! You want it to be creating good size peaks by the end and it should get bigger. I doubled the recipe for the size house I made, see pictures above.

I went easy with Graham crackers - about 3 boxes for that size house. And get a good amount of candy to decorate how you would like, just glue on with the frosting! Use any extra frosting to cover up any mistakes and to make look extra snowy around the edges!

Chewy Peppermint Kiss Cookies

Really chewy pepermint cookies, this is a variation of the cake mix cookies. This is what you need to make...

1 package White Cake Mix
1/3 cup oil
2 eggs
1 tsp peppermint extract
1 cup crushed peppermint candy cane
Peppermint Hershey Kisses unwrapped - about 30

Mix together all ingredients except the Hershey kisses, scoop into 1 1/2 inch balls onto a cookie sheet(make sure you spray before, these get stuck even with the spray!) at least 1 1/2 inches apart - they flatten out! Bake at 350 for 10 minutes or until slightly golden brown around the edges! Transfer to wax paper as soon as they are out of the oven and add the hershey kiss in the middle!

Mint Thins

Compliments of the Kraft Food and Family magazine...love these!


Prep Time:
20 min
Total Time:
20 min
Makes:
3 doz. or 12 servings, three coated crackers each

What You Need
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

Make It
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.

DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.
Kraft Kitchens Tips

Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Neiman Marcus Bars

This is a standard around our house when it comes to Christmas baking...they are rich, but GOOD!!!

1 box yellow cake mix
1/2 c. melted butter (1 stick)
3 eggs
1 (8 oz.) cream cheese, softened
1 (1 lb.) box powdered sugar
1/2 c. flake coconut
1/2 c. chopped pecans (I usually use walnuts)
Beat 1 egg and butter. Add cake mix. Pat into 9 x 13 inch pan. Mix cream cheese, 2 eggs and powdered sugar. Add coconut and pecans. Spread over cake. Bake in preheated oven at 325 degrees for 45 minutes. Cut when cool.

Easy Cream Cheese Cookies

2 stick butter

3 oz. cream cheese

1 egg yolk

1 cup sugar

1 tsp vanilla

2 and ½ cups flour

Chocolate, butterscotch or white chocolate chips

Cream together butter and cream cheese. Add egg yolk, sugar, and vanilla. Mix in flour. VERY IMPORTANT-MUST CHILL ONE HOUR. Form into small balls about 1 inch. Press a few chocolate chips into the ball. Bake at 350 degrees for 10-12 minutes. Do not over bake (bottom should be tan not brown). This dough freezes well.

Chocolate Covered Peanut Butter Cracker Cookies

Ritz Crackers

Peanut Butter

Almond Bark, Milk Chocolate, or round chocolate melts

Colored Candy Sprinkles

1. Spread peanut butter between two crackers to make "sandwiches".

2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.

3. Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.

4. Place coated crackers on wax paper and add sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes.

Recipe Assignment:

Treasured Thanksgiving Recipes

Cranberry Mold

1- 3 oz pkg raspberry or cherry jello
1 small can crushed pineapple
1 can whole cranberries
1/2 cup chopped walnuts
1/2 cup chopped celery

Drain pineapple, save juice. Add water to juice to make 1 1/2 cups. Heat and pour over jello, cool slightly. Add can of cranberries, then pineapple-stir until mixed. Add walnuts and celery, refrigerate several hours until firm.

Turkey with Brown Sugar Brine

This turkey benefits from a technique called brining—soaking the bird in a seasoned saltwater solution, which draws moisture and flavorings into the meat. Brining helps keep the meat juicy without giving it a salty taste.

Ingredients:
2 1/2 cups kosher salt
2/3 cup firmly packed light brown sugar
1 Tbs. peppercorns
1 gallon water
1 1/2 gallons ice water
1 turkey, 16 to 18 lb., rinsed

Directions:
In a large pot over high heat, combine the salt, brown sugar, peppercorns and the 1 gallon water. Bring to a boil and continue boiling, stirring to dissolve the salt and sugar, about 3 minutes. Remove from the heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour. Stir 1/2 gallon of the ice water into the brine. Place the turkey in the brining bag. Pour in the brine and the remaining 1 gallon ice water. Using the sealing clip, seal the bag securely and refrigerate for 6 to 24 hours. For added stability, place the bag in a pot or on a baking sheet. Remove the turkey from the brine. Rinse the turkey thoroughly with cold water and pat dry with paper towels. Discard the brining bag. Brush the turkey with 4 tbsp melted butter.
adapted from Williams-Sonoma Kitchen.

I use a lot less water--only as much as my biggest pot holds.

I cook the turkey in an oven roasting bag according to the directions for the bag.

I think this is the most simple way to ensure a moist turkey.

Aunt Marilyn's Sweet Potato Souffle

My Aunt Marilyn always makes this at Thanksgiving and I always look forward to it when we are spending the holidays with her family.

Ingredients:
1 casserole dish
9 or 10 yams
½ cup butter (melted)
2 eggs
½ to ¾ cup orange juice frozen concentrate
¾ to 1 cup of brown sugar
Marshmallows for the top
Preheat the oven to 350 degrees

I usually start making this early in the morning, because I cook the yams in the microwave and they need time to cool before you are able to handle them.

1. Wash the yams, prick them with a fork, microwave them for about 5minutes, then turn them, and continue to microwave them until they are soft and ready to eat. They should be soft enough that you will be able to mash them easily. It usually takes 20 minutes for 5 yams.
2. Once yams have cooled. Peel the skin off and smash them in a bowl. They will be somewhat chunky.
3. Now add orange juice and mix with a mixer. This should make them fluffy. Also add a 1/2 cup of brown sugar and ¼ cup of butter.
4. Slightly beat the eggs and fold them into mixture.
5. Spray casserole dish with Pam.
6. Fold the mixture into the casserole dish.
7. Drizzle the rest of the butter on top and then sprinkle the rest of the brown sugar on top.
8. Bake for 40 to 45 minutes. The last five minutes sprinkle with marshmallows and turn the oven to broil.
9. Once marshmallows are golden brown remove from the oven.
10. Enjoy!

Pumpkin Cake/Cobbler

My grandma makes this and I absolutely love it! I finally got the recipe from her. She calls it Pumpkin Cake, but I think its more like a Pumpkin Cobbler. If your a pumpkin pie fan you'll love this, I like it better than pumpkin pie, enjoy!

1 pkg. Yellow Cake Mix
1 egg
½ c. + 2 Tbsp. butter or margarine
1 lb 13 oz. can Libby’s Ready Mix Pumpkin mix (for pumpkin pie, not the plain can of pumpkin)
1/3 c. + ¼ c. sugar
2/3 c. evaporated milk
1 tsp. cinnamon

Preheat oven to 350 degrees.

Take 1 cup of cake mix and set aside. Mix together remaining cake mix, 1 egg, and ½ c. melted butter (that is cooled so it’s not really hot) and then spread in the bottom of a 9x13 ungreased dish.

In another bowl mix pumpkin mix, 1/3 c. sugar and 2/3 c. evaporated milk (the small can) and then pour over the cake mixture.

Take the 1 c. cake mix that you set aside and mix with ¼ c. sugar, 1 tsp. cinnamon and 2 Tbsp. softened butter and mix until crumbly. Then sprinkle that over the pumpkin mixture.

Bake for 45 minutes or until toothpick comes out clean.

Serve with whip cream on top!

Sweet Potato Dish

We had this for a friend Thanksgiving dinner last year (Meagan Hacker brought it). I loved it and had to get the recipe from her. I made it at our family Thanksgiving dinner and it was a hit. I wasn't sure if she would post it or not, so I decided to take the liberty.

Bake 10 med sweet potatoes.
Remove Peelings and Mash (no lumps)
Add:
1/2 t. salt
1/2 c. butter
4 eggs slightly beaten
2 t. vanilla
1 t. cinnamon
1/2 c. sugar
4 T. milk

Put in casserole dish and top with :

Mixture:
1/2 c. butter
6 T. Flour
1 1/4 c. brown sugar
3/4 t. nutmeg
1 c. chopped pecans

Bake at 350 for 25- 30 minutes

Sausage Dressing

This is the best dressing I have ever had! It's a recipe from a friend that has now become a tradition in our family. (Note: It can be halved)

Sausage Dressing recipe:

1-1/2 bags of seasoned croutons
1 box of Uncle Ben's Wild Rice Mix (cooked)
2 eggs
1 large chopped onion
1 bunch of celery
1 can of sliced waterchestnuts (chop slightly)
1 lb. of Jimmy Dean Pork Sausage
1/2 teaspoon black pepper
2 cans of chicken broth
1/4 lb. of butter
1 clove of garlic (optional)

Soak the croutons in the chicken broth. Saute the sausage and remove from heat. Saute onion in the butter. Mince and add garlic to that mixture. Add that mixture to the sausage. Chop and saute celery and add to that mixture. Add waterchestnuts and mix. Add beaten eggs and cooked wild rice mix. Combine this mixture to the croutons and either stuff your turkey with it or put it in a casserole dish and cook for 30-45 minutes.

Recipe From: Brandon Barnett

Luscious Four-Layer Pumpkin Cake

This is a Kraft Recipe (Stolen from Amanda) and is as yummy as it is beautiful!!!

What You Need

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup PLANTERS Chopped Pecans

Make It

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Cranberry Cream Cheese appetizer

Ingredients

• 8 oz. cream cheese, at room temperature
• ¼ cup honey
• ¾ cup dried cranberries, finely chopped
• ¾ cup toasted walnuts, finely chopped
• 1 tablespoon finely grated orange zest

Directions

Mix cranberries, walnuts, honey and orange zest. Place top of chunks of cream cheese. Serve with cracks.

Variations:

Cranberry Salsa over cream cheese, cranberry jam over cream cheese.

Recipe Assignment:

Crock Pot Wonders

Broccoli Cheddar Soup

I don't think that broccoli cheddar soup could be any easier and it only uses a few ingredients.

2 Cans Cream of Celery Soup
1 Pint Half and Half
1 Bag Chopped or cut broccoli
1 Jar of Cheez Whiz

Put all ingredients in crock pot, cook on low for seven hours. Serve in bread bowls, and garnish with grated cheddar to jazz it up.

EZ CHICKEN CROCK POT DINNER

This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.

Ingredients:

1lb. chicken breast, cut into small strips

1 cup coleslaw dressing (I used Marie's in refrigerated veggie section)

Garlic powder sprinkled over the top

Preparation:

Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

***Originally posted by Cherie in April 2008

Recipe Assignment:

Recipe Assignment:

Fun Halloween Recipes

Frankenstein's Monster's Toes

1 pouch Betty Crocker sugar cookie mix
1/4 cup all-purpose flour
1/3 cup butter or margarine, melted
1 egg
1/2 tsp almond extract
7 drops neon green food color
36 whole blanched almonds
1/2 tsp red food color

Stir cookie mix, flour, melted butter, egg, almond extract & green food color until soft dough forms. Cover; refrigerate for 1 hour
Place almonds & red food color in resealable plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate & waxed paper to dry. Set aside
Heat oven to 375, for each cookie, roll heaping tsp of dough into 2 1/2-inch finger shape, place on cookie sheet
Press almond, colored side up, into one end of each "toe" to look like toenail. About 1 inch from each end of "toe", squeeze dough slightly with knife, gently make lines in dough to look like knuckles.
Bake 6-8 min (cookies should not brown on edges)

Super cute and fun!!

Pumpkin Cupcakes

Ingredients
Cupcakes:
· 3 cups all-purpose flour
· 1 tablespoon pumpkin-pie spice
· 2-1/2 teaspoons baking soda
· 1 teaspoon baking powder
· 3/4 teaspoon salt
· 1-1/2 cups granulated sugar
· 3/4 cup vegetable oil
· 1/2 cup buttermilk
· 1 can (15 ounces) pumpkin puree
· 4 eggs
· Frosting:
· 1 package (8 ounces) cream cheese, softened
· 3/4 cup (1-1/2 sticks) unsalted butter, softened
· 1 box (16 ounces) confectioner's sugar
· 1 teaspoon vanilla extract
· 2 tablespoons milk, plus more if needed
· Orange food coloring
· Fine and coarse orange decorating sugar
· Pretzel sticks or rods
Directions
· Heat oven to 350°F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
· For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
· Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
· Divide among liners, filling each about 2/3 full.
· Bake at 350°F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
· For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
· Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

Easy Doughnuts!

Grands Biscuits (I used Home style)
Oil
Powdered sugar frosting (1tsp butter, 1 TBL milk, 2 cups powdered sugar)
Halloween or Fall Sprinkles


Heat oil on stove top. Cut out center of Grands Biscuits with a water bottle lid. Fry dough in oil. DECORATE!
My kids loved to make these...super yummy and easy!

Worlds Easiest Pumpkin Chocolate Chip Cookies

1 box of Spice Cake Mix (do NOT add oil, eggs, and water)
1 can of pumpkin (small can)
1 cup semi-sweet chocolate chips

Mix cake mix and pumpkin together and fold in chocolate chips. Scoop on to cookie sheet and bake at 350 degrees for 15-18 minutes...doesn't get much easier than that. Come on 3 ingredients! And they are super delicious!

Posted by Kyle originally in April '08

Pumpkin Chocolate Chip Cookies

INGREDIENTS

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Chewy Spider Sandwich Cookies

1 Pkg Devils food cake mix

1/4 C. Flour

2 Eggs

1/2 C. Oil

Mix and form into balls, bake @ 350 for 9-11 minutes.

Drop pan on counter to flatten cookies,

Once cooled, frost with orange frosting between 2 cookies. Put licorice strings between for legs and add mini m&m's, red hots or frosting dots for eyes. You can also use Oreo's (but these are so much more yummy)

Pumpkin Cookies

4 cups flour
2 cups oats (quick or old fashioned)
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 1/2 c butter or margarine, softened
2 cups packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla
1 can (16 oz) pumpkin
1 cup chocolate chips

Preheat oven to 350. Combine first 5 ingredients, set aside. Cream butter and sugars together, beat until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in choc. chips. For each cookie, drop by 1/4 cup onto lightly greased cookie sheet. Bake 10-12 minutes, until firm and lightly browned. Cool completely. Decorate with icing (I like cream cheese frosting!) and assorted candies. Makes approx. 3 dozen large cookies (great for visiting teaching or to "boo" friends!)

Posted by Amy Gray

Recipe Assignment:

Everyday Italian-

Authentic or not… as long as it’s delicious.

Meatball Sandwiches

I got this recipe from Melissa Gargalis, and love it!

2 slightly beaten eggs
3 tbsp milk
1/2 cup fine dry bread crumbs
3/4 tsp salt
1/8 tsp pepper
1 lb ground beef
***************************

1/2 lb. bulk Italian pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup water
1 8-oz can tomato sauce
1 8-oz can tomato paste
****************************

2 tsp sugar
1 tsp garlic salt
1/2 tsp dried oregano, crushed
1/4 tsp parsley flakes, crushed
8 french rolls



Combine eggs, milk, bread crumbs, salt and pepper; add ground beef and mix well. Form into twenty-four 1 1/2 inch meatballs. Brown in hot skillet.

Remove meatballs from skillet. Add sausage, onion, and green pepper; cook till sausage is browned. Drain off excess fat.

Add water, tomato sauce, tomato paste, sugar, garlic salt, oregano, and parsley flakes. Return meatballs to skillet. Cover. Simmer 15 minutes, stirring once or twice.

Remove top crust from rolls; hollow out, leaving a 1/4 inch wall. To serve, fill rolls with 3 meatballs each and some sauce. Makes 8 sandwiches.

Manicotti

16 oz container ricotta cheese
2 eggs, beaten (add salt/pepper to taste)
2 cups grated jack cheese
2 cups grated mozzarella cheese
1 jar of your favorite spaghetti sauce (I use Prego)
1 box manicotti shells (quantity 14)

Boil manicotti shells per package directions until al dente. Spread a thin layer of spaghetti sauce on the bottom of a 13X 9 pan. Mix cheeses and egg together, stuff mixture into manicotti shells. Place side by side in dish, cover with remaining spaghetti sauce. Cover with foil, bake 30 minutes or until heated through and cheese is melted.

**Better for you version (tastes pretty much the same)
Reduce cheese by 1 cup, mix in one 10 oz package of frozen spinach (thawed and drained) instead.

Spaghetti Sauce

Spaghetti Sauce

1 lb. ground beef
1 onion
1 can tomato sauce
½ can or small can tomato juice
1 small can tomato paste
1 fresh tomato or ½ canned tomatoes
1 bay leaf
1 or 2 cloves of garlic
½ c. ketchup
1 ½ tsp. chili powder
½ tsp. oregano
½ tsp. cumin
1/8 tsp. salt
1/8 tsp. pepper

Chop the onion and tomato (I skin the tomato and then chop). Brown hamburger with onion and then add the rest of the ingredients and stir. Simmer for 30 min. or longer. Serve with spaghetti noodles. (we prefer angel hair pasta and serve it with that). This sauce is super nummy. We take what sauce and noodles are leftover and mix them to have as leftovers, it makes great leftovers. So if your feeling like you want something better than good old prego or ragu you have to try this, we love it!

Giada De Laurentiis's Lasagna Rolls

I saw Giada make this recipe on Everyday Italian a few years back and thought it looked good. So, I went to foodtv.com and printed up the recipe and made it. We loved it! I just wanted to give credit where credit is due, I tried to put a link to the recipe, but it no longer is on the food network website. So, here it is.

INGREDIENTS
Béchamel Sauce:
2 Tbsp. unsalted butter
4 tsp. all-purpose flour
1 ¼ c. whole milk
¼ tsp. salt
1/8 tsp. black pepper
Pinch ground nutmeg

Lasagna:
1 (15 oz.) container whole milk ricotta cheese (I use skim all the time, the whole milk ricotta is hard to find)
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 c. plus 2 Tbsp. grated Parmesan
3 oz. thinly sliced prosciutto, chopped
1 large egg, beaten
¾ tsp. salt, plus more for salting water
½ tsp. freshly ground black pepper
1 to 2 Tbsp. olive oil
12 uncooked lasagna noodles
2 cups marina sauce (I use Giada’s homemade marinara sauce, which I’ll include in the recipe below, and I use more than 2 cups because I like more marinara in it)
1 c. shredded mozzarella (about 4 oz.)

INSTRUCTIONS
To make béchamel sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, pepper and nutmeg into the béchamel sauce.

Preheat the oven to 450 degrees F. Butter a 9x13 pan and pour the béchamel sauce all over the bottom.

Whisk (or stir, I just stir with a wooden spoon) the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but sill firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Spread about 3 tablespoons of ricotta mixture evenly over each noodle. Start at 1 end, roll each noodle like a jelly roll. Lay the lasagna roll seam side down, without touching the other rolls, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marina sauce (I use more) over the lasagna rolls. Sprinkle the mozzarella and remaining 2 Tbsp. of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.


Giada De Laurentiis’s Homemade Marina Sauce

½ c. extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
½ tsp. sea salt
½ tsp. freshly ground black pepper
2 (32 oz.) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot (or any large pot, I don’t have a casserole pot), heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots and salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leafs. Season the sauce with more salt and pepper, to taste. (Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using. Can also be frozen.)

Penne Pasta with Chicken

Penne Pasta with Chicken
½ to 1 sliced bacon
½ c. sliced almonds, toasted
4 c. uncooked penne pasta
2-6 cloves garlic
1 lb fresh spinach
½ c. chopped fresh basil
1 ½ tbsp Dijon mustard
5 tbsp balsamic vinegar
2 c. grated monterey jack cheese
3 cooked chicken breasts, cubed

Fry bacon until crisp, then crumble & set aside.
Cook the pasta.
Add garlic, spinach, & basil to bacon fat, cook until tender.
In a separate bowl, mix the mustard & vinegar.
Put the pasta in a large serving bowl, add the cheese and toss until it melts. Add spinach mixture, bacon, & chicken. Pour on the vinegar & mustard, toss & top with almonds.

Spinach-and-Cheese Casserole

Prep time: 10 minutes
Bake time: 75 minutes
Serves: 8
Ingredients:
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry (you can dump the spinach into a dish cloth and twist it to quickly squeeze out all the water)
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste (I used garlic salt and pepper. Nutmeg is also a nice addition.)

1. Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth. (I beat the eggs until they were light and frothy before adding the flour.)
2. Add remaining ingredients and stir well to blend. Spoon into prepared dish and bake, or cover and refrigerate.
3. Bake, uncovered, at 350 degrees for 75 minutes.

TIP: To prep and bake the day before, shorten oven time by 10 minutes. Cool, wrap, and refrigerate. Reheat in the microwave, checking at 10-minute intervals, until heated through.

Tortellini Soup

This is a recipe from Parenting Magazine a few years back... we all like it, and I feel like it has some much needed nutritional value to it.

Ingredients:
Cooking spray
½ large sweet red pepper, chopped
½ cup diced baby carrots (about 8)
4 cups chicken broth
¼ tsp. garlic powder
9 oz package cheese tortellini, fresh or frozen
3 cups baby spinach (about half a 5 oz bag), stems removed

1. In a large pot or Dutch oven coated with cooking spray, sauté chopped pepper and carrots over medium high heat for 5 minutes, or until tender.
2. Add broth and garlic powder; raise heat and boil about 5 minutes; add tortellini. Reduce heat to low; simmer about 7 minutes (9 or 10 if using frozen pasta), or until tender. Add spinach, stir until wilted, and serve.

Crock Pot Chicken Alfredo

3-4 Boneless Chicken Breasts
1 Cube Butter
1 envelope Good Seasonings Italian Dressing Mix

Place above ingredients in crock pot for 3-4 hours on low setting.

Shred chicken, replace.

Add
1 Can Cream of Mushroom Soup
8 oz chream cheese
Optional: Add 1 can of mushrooms

Cook until melted, serve over angel hair pasta

Baked Ziti

Your favorite spaghetti sauce
1 box ziti pasta, cooked
1 lb. Ground sausage, or beef
1 Can diced tomatoes
8 oz. ricotta cheese
8 oz. sliced mozzarella cheese
Season to taste with basil, garlic powder, Italian seasoning, Rosemary

Parmesan Cheese (optional)

Brown meat, and then add onion to sauté. Mix pasta, meat, onions, tomatoes, spices and ricotta cheese in a medium bowl. Preheat oven to 350 degrees. In 8 x 12 baking dish, prepare bottom with a thin layer of spaghetti sauce. Dump contents of bowl over sauce. Lay mozzarella cheese on top, drizzle with 2 T. spaghetti sauce to keep cheese from burning. Sprinkle with parmesan cheese, if desired. Cover with foil and bake 20 minutes, remove foil and bake 10 minutes or until cheese is bubbly.

Kid Friendly Chicken Pizzas

These are so easy and my kids actually eat them, which is miraculous.

Breaded chicken patties
Favorite Spaghetti Sauce
Fresh, Gourmet Mozzarella, sliced in small chunks

Cook according to package, remove halfway, flip, then add sauce and cheese. (You can substitute with shredded mozz. cheese).

For kids cut into four "pizza slices." For adults serve alongside a salad.

Recipe Assignment:

Recipe Assignment:

Homemade Pizza… sure it’s a lot of work, and Papa Johns is only seven digits away from delivery, but the process is so much more fun, especially when the kids are involved.

Easy Pizza

We eat pizza pretty frequently in our house, but we go the easy route :>) For the crust we use Bridgeford bread dough. You can buy it in a 3-pack in the freezer section. Just take one loaf out in the morning, and levae it covered on the counter all day. We roll it out and press to fit in a 9X13 pan. Put on your toppings, then bake at 350 for 15-20 minutes until lightly browned. A lot of times we will do the traditional pepperoni pizza, but here are a couple variations that we like!

BBQ chicken pizza:
Cook one chicken breast. Shred and mix with small amount bbq sauce. Spread thin layer of your favorite bbq sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced red onion if desired. I like to put a little minced cilantro on after cooking if I have it around!

Buffalo chicken pizza:
Cook one chicken breast. Shred and mix with small amount buffalo sauce (we like the Ken's brand!). Spread thin layer of buffalo sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced green onion. It's also good to put a little minced celery on. Serve with ranch or bleu cheese dressing.

Aloha Pizza- pampered chef

2 green onions- sliced thin
2 packages refrigerated bread loaf
1 T. olive oil
½ c. BBQ sauce, divided
2 c. mozzarella cheese
2 c. diced cooked chicken
1 medium pineapple- (or ½ can)
½ red bell pepper

Form circle with thawed bread dough and place on cookie sheet or pizza pan. Brush olive oil on dough. Spread ½ BBQ sauce on crust and baste remaining over chicken. Spread chicken and cheese over crust. Place green onions, pineapple and pepper on top. Bake 20-25 min at 400 degrees. or until crust is golden brown.

* This is sort of cheating because the crust is already made- but I can't do the dough thing for some reason, so this works for me.

Sweet Crust Dough

Combine:
2 T. yeast
4 cups flour or to desired texture
2 T. Olive Oil

Combine, then mix with above ingredients.
1 1/2 cups hot water
1 cup sugar

Let dough rise according to yeast directions.

Roll out and place on a preheated pizza stone or 18 x 18 ceramic tile.
Add sauce, cheese, and toppings, then bake at 450 degrees for 8-10 minutes

Recipe Assignment: Super Soups

Super Soups:

Okay, so in Sunny Southern California it is still a little toasty for soups, but it’s September and I am getting the itch for a change of season. Soup seems to be the nostalgic remedy I have been looking for. Now I can cuddle up with hot bowl of soup as I am sitting out by the pool… perfect!

Spinach Soup

1 Tbsp olive oil
1 medium onion, chopped
1 can unsalted crushed tomatoes
4 c chicken broth
2 Tbsp tomato paste (I usually use a bit more)
3/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
4 oz sea shell pasta (tiny shells)
2 c packed baby spinach leaves
fresh shredded parmesan cheese

Saute onions in olive oil for 4-5 minutes. Add tomatoes, broth, tomato paste, salt, pepper, and Italian seasoning. Increase heat to high and bring to a boil. Add pasta, cover, and cook over low-med heat for 8 minutes. Add spinach, simmer 1-2 minutes or until pasta is al dente and spinach is wilted. Ladle soup into bowls and top w/Parmesan cheese.

Clam Chowder

1 c diced onion
1 c chopped celery
2 c. chopped potatoes

3/4 c butter/marg
3/4 c flour
4 c milk
1 1/2 tsp salt
2 tsp red wine vinegar
pinch sugar
2- 6 1/2 oz cans minced clams

Put vegetables in pan, add in juice from both cans of clams and enough water to barely cover the vegetables. Simmer until tender. Meanwhile, in another pan melt butter and mix in flour and salt. Slowly blend in milk, cook over medium heat until bubbly and starts to thicken. Mix in clams, veggies, sugar, and red wine vinegar. If too thick for your taste, add additional water.

Taco Soup

Brown 1 pound ground beef along with 1 large chopped onion.

You can cook the following ingredients in a crock-pot all day on low or you can heat on the stovetop (bring to a boil, and then let simmer for at least 30 minutes).

1 large can chopped tomatoes

2 cans of kidney beans

1 package Taco Seasoning

2 small cans tomato sauce

2-4 cups of water, depending on desired thickness… I use 2 cups

Add Browned beef and sautéed onion,

*Serve along with sour cream, shredded cheese, avocado, and tortilla chips.

(This recipe is flexible, feel free to substitute kind of beans, or add anything you like… I have heard corn is good in it, but haven’t tried it. We love tomatoes, but aren’t crazy about beans, so I use one can of Kidney beans and two large cans of tomatoes.

(Recipe from Kate McEuen)