Cheesy Smashed Potatoes

Hi everyone!

Here is a recipe for Cheesy Smashed Potatoes. So many people ask me for side dish ideas and that's why I try to mention what I'm going to be making with things. I recently came across this recipe and it looks so simple and would be the perfect side with just about any meat.

Cheesy Smashed Potatoes
Amy - amylz
Recipe courtesy Rachael Ray

2 to 2 1/4 pounds baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tablespoons chives, chopped or snipped
Salt and black pepper

Cut potatoes in half and place in a pot. Cover with water and bring to a boil. When water boils, add some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

Amy

Cheesy Mostaccioli

Hi everyone!

Here is a recipe for Cheesy Mostaccioli. This looks so simple and like something kids would really like. This would also be a great meal to take to someone.

Cheesy Mostaccioli
Dottie (hokiesmom) Pampered Chef Classics cookbook

16 oz Mostaccioli (or Penne), uncooked
1 C green bell pepper, coarsely chopped
1 C onion, coarsely chopped
1 1/2 lbs hamburger
1 1/2 tsp Italian seasoning
3/4 tsp ground black pepper
28 oz spaghetti sauce
10 3/4 oz Condensed Cheddar Cheese soup
8 oz shredded Mozzarella Cheese, divided

Preheat oven to 350*. Cook noodles according to directions on package, drain. Coarsely chop bell pepper and onion. Cook hamburger, bell pepper and onion over medium heat 10-12 minutes or until beef is no longer pink; drain. Stir in seasoning. Add sauce and soup; mix well. Combine noodles, meat sauce and 1 1/2 C cheese in a LARGE baking dish. Bake 35 minutes. Sprinkle remaining cheese over top of casserole and bake 10 more minutes. Serves 12

Amy

Triple Lemon Muffins

Hi everyone!

Here are the baked goods for the next two weeks!

Triple Lemon Muffins
luvmyzoocrew (via bellybytes.com)

Syrup Ingredients:
3 tablespoons sugar
1/2 cup water
1 teaspoon grated lemon zest (yellow part of rind only)
3 tablespoons fresh lemon juice

Batter Ingredients:
2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, melted
1-1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 eggs
1 carton (8 ounce) low-fat lemon yogurt

Preheat the oven to 400 degrees. Combine the sugar, water, lemon rind and juice in a small saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well. In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until moistened. Do not over mix. (Over mixing will toughen the muffins.) Coat 12 muffin-tin cups with cooking spray. Fill cups with batter. Sprinkle 1/4 teaspoon sugar on each muffin. Bake for about 17 minutes, or until golden brown. Remove from the oven and spoon the lemon syrup over muffins while still warm. Spoon about 1 teaspoon syrup over each muffin; when you've done them all, start over. This will give the syrup a chance to be absorbed rather than run down the sides. Leave the muffins in the pan until cool or until all of the syrup has been absorbed. Makes 12 muffins. Each muffin contains approximately: 183 calories, 4 grams fat, 40 milligrams cholesterol, 189 milligrams sodium, 33 grams carbohydrates, 4 grams protein and 1 gram fiber.

My changes: I used half all-purpose flour and half whole wheat. I didn't have lemon yogurt, so I just used the vanilla low-fat yogurt that I had here. I might have gone a little heavier on the lemon stuff because of that. I'm famous for throwing in a dash of wheat germ and flax seed too. I also didn't take the time to make the syrup, just made a quick glaze and poured that over AFTER I removed them from the pan. I will try the syrup next time, just to see how it's different. I use a Pampered Chef scoop to make my muffins and I think this made more than twelve using that size. Yummy!

Amy

Basil Chicken Over Angel Hair Pasta

Hi everyone!

Tomorrow we are having Basil Chicken over Angel Hair Pasta. That just sounds superb! This calls for cooked chicken so if you don't have any, just dice up your chicken breasts and cook them in a little EVOO before you start. I will also serve fruit and green beans.

Basil Chicken Over Angel Hair Pasta
(mahoneyla)
This serves 3 or 4 people.

2 tsp. Olive oil
½ cup finely diced onion
1 clove chopped garlic
2 cups cooked, cubed chicken
2 ½ cups chopped fresh tomatoes
¼ cup chopped fresh basil or 3 Tbsp. dried basil
½ tsp. salt
1/8 tsp. hot pepper sauce
½ box angel hair pasta
Parmesan cheese

Saute onion and garlic in hot oil until tender but not brown. Stir in tomatoes, chicken, basil, salt and red pepper sauce. Reduce heat to medium, cover skillet and simmer for 5 minutes. Boil Angel Hair pasta according to directions and drain. Spoon chicken mixture over pasta and sprinkle with a little bit of parmesan cheese.

Amy

Buffalo Chicken Chili

Hi everyone!

Tomorrow we are having Buffalo Chicken Chili. My oldest will love this as he is my spicy eater (like me). If you can't find ground chicken, use ground turkey. I'm the only one who would eat the blue cheese chips so I'll probably skip this. It looks delicious! There are no beans in this chili so be aware of that. My family doesn't care for blue cheese so I'll just serve them regular tortilla chips. We'll also have fruit.

Buffalo Chicken Chili
GatorGrrrl
Recipe courtesy of Rachael Ray

1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preheat oven to 375°F or broiler to medium. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

SHARON'S NOTES: I couldn't find ground chicken so I used 1 lb ground turkey and 1 lb of chicken thighs that I diced very small. I think I prefer this since the thighs make it a little heartier

Amy

Cube Steaks Parmesan

Hi everyone!

Tomorrow we are having Cube Steak Parmesan. As I mentioned last week, Cube Steak is very affordable so I thought I would try to incorporate it in to our menu more. It's almost like a chicken parmesan recipe but with cube steak. I love the idea of the onions too. Yum! We'll also have fruit, green beans and rolls.

Cube Steaks Parmesan
(luckycat99)

4 Cube Steaks
2 Eggs
Italian seasoned bread crumbs
2 tablespoons Olive Oil
Francesco Rinaldi Marina Sauce (or your favorite type of spaghetti sauce)
Mozzarella Cheese
1 large sweet onion - rough cut

Whisk eggs in shallow bowl and spread bread crumbs on a plate. Dip steaks into egg, then into bread crumbs, completely coating both sides. Heat oil in large skillet over high heat. Cook steaks 2-3 minutes per side. Once steaks are done transfer them to a foil lined baking pan Put onions into pan. Brown onions until they start to wilt (note you may need a small drizzle more olive oil to help cook the onions). The object here is to try and 'pick up' the brown bits from the pan to make the onions more flavorful. Put onions on top of steaks.Top steaks with sauce (I use almost an entire jar of sauce) and cheese, and place under broiler until sauce bubbles and cheese melts. Serve immediately.

Notes: This is SOOOO good and SOOOOOOO easy! The onions are FANTASTIC, and frankly I could probably make a meal out of those myself. Also, you will notice that the steaks 'puff' up when you make them. By breading them, it keeps in a lot of the natural juices and makes the steaks SO moist, you can usually cut them with your fork.

Note: This can make for a messy clean up. So I HIGHLY suggest that you coat your pan in aluminum foil before you cook the steaks. Then you just wash off the foil and recycle. Cleanup is done!

Amy

BBQ Chicken Sloppy Joes With Cheesy Waffle Fries

Hi everyone!

Tomorrow we are having BBQ Chicken Sloppy Joes with Cheesy Waffle Fries. This is a Rachael Ray recipe and I think her recipes are great. My kids will love the waffle fries (without the cheese). If you can't find ground chicken, you could use ground turkey. I can't wait to try this. We'll also have some fruit.

BBQ Chicken Sloppy Joes With Cheesy Waffle Fries
(Amy – amylz)
Yields: 4 servings

1 20-ounce bag frozen waffle fries
1 tablespoon extra-virgin olive oil (EVOO)
1 1/4 pounds ground chicken
1 medium red onion, chopped
1 small red bell pepper, chopped
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon grill seasoning, such as McCormick Montreal Seasoning
1 tablespoon Worcestershire sauce
1 14-ounce can tomato sauce
2 tablespoons hot sauce
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 tablespoons spicy brown mustard
2 cups cheddar cheese, shredded
4 crusty rolls, split, toasted and lightly buttered
3 to 4 dill pickles, chopped

Preheat oven for the waffle fries according to package directions. Arrange them on a baking sheet and place in the oven. Cook until nice and golden brown on both sides. While the fries are cooking, heat a large, nonstick skillet over medium-high heat. Add EVOO and ground chicken. Using the back of a wooden spoon or spatula, break the meat up into bite-size pieces so it browns evenly. When the meat has browned, add onion and pepper. While the chicken and veggies are cooking, make the BBQ sauce: In a bowl, combine brown sugar, vinegar, grill seasoning, Worcestershire sauce, tomato sauce and hot sauce. Stir to combine. When the vegetables become tender, add the BBQ sauce to the skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer an additional 5 minutes. While the Sloppy Joe filling is simmering, melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard. When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon. Remove from the heat and reserve for fries. Using a large spoon or ice cream scoop, pile the filling onto the toasted and buttered bun bottoms, and top with pickles. Cover the Sloppy Joes with the bun tops and serve with a handful of waffle fries topped with lots of cheese sauce alongside. Recipe courtesy of Rachael Ray!

Amy

White Bean and Sausage Sauté

Hi everyone!

Here is a recipe for White Bean and Sausage Saute. If you don't want to cook white beans, I would think a couple cans of white or northern beans would work great.

White Bean and Sausage Sauté
Amy - amylz
Family Fun

4 Italian sausages
1 tablespoon olive oil
1/2 cup chopped onion
2 minced garlic cloves
3/4 cup chicken broth
14-1/2-ounce can diced tomatoes
4 cups cooked white beans, thawed and drained, if using frozen
1 teaspoon sage
1 teaspoon parsley
2 cups baby spinach
Salt and pepper to taste

In a large skillet, sauté the sausages until they're cooked through, then slice them and set them aside. Heat the olive oil over medium heat and swirl to coat the cooking surface. Add the chopped onion and sauté for 4 minutes, then add the garlic and sauté for a minute. Add the sausage, chicken broth, and diced tomatoes. Mix in the cooked white beans, sage, and parsley. Bring the mixture to a boil, then simmer for 5 minutes. Add 2 cups of baby spinach and salt and pepper to taste. Cook until the spinach is wilted, about 2 minutes.

Amy

Sausage Ratatouille

Hi everyone!

Here is a recipe for Sausage Ratatouille. This looks like a hearty fall meal. If you try it, let me know!

Sausage Ratatouille
Amy - amylz
Family Fun

3 to 4 links (about 3/4 pound) Italian sausage
4 1/2 tablespoons olive oil
1 medium-size eggplant, peeled and cut into a 3/4-inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-size green bell pepper, halved, seeded, and sliced
2 to 3 garlic cloves, minced
2 cups canned diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and pepper
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil

Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds. Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate. In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini. Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.

Amy

Texas Toast, Cream Cheese Chicken

Hi everyone!

Tomorrow we are having Cream Cheese Chicken. This looks delicious. Make sure your cream cheese is really soft so that it will melt really well. There's nothing worse than white bits in your food. I'm also going to make some Texas Toast. We'll have all of this with a vegetable and some fruit.

Texas Toast
Amy - amylz
Recipe courtesy Bobby Flay

2 sticks unsalted butter, at room temperature
8 cloves garlic, pureed
Salt and freshly ground pepper
2 loaves good white bread, cut into 1-inch thick slices

Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

Cream Cheese Chicken
Dottie (hokiesmom)

4 boneless skinless chicken breasts (4 to 6)
1/4 cup melted butter or margarine
Salt and pepper -- to taste
1-2 pkg dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz cream cheese -- cut into cubes
1/2 cup chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 pkg dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.

Notes: Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

Amy

CUBE STEAK IN WINE SAUCE

Hi everyone!

Tomorrow we are having Cube Steak in Wine Sauce. Cube steak is a very affordable meat so this is a great go to meal when you're trying to watch expenses. This looks like it's going to be delicious over rice or mashed potatoes so I'll do one of those. I'll also serve green beans and fruit.

CUBE STEAK IN WINE SAUCE
Jenna (potamimomma)

4 cube steaks
2 Tbsp flour
1/2 tsp each oregano, garlic and salt
2 Tbsp oil
1 1/4 C water
1/3 C cheap red wine
1 package brown gravy
1 small can sliced mushrooms
1 green pepper, seeded and cut into 1 inch pieces

Mix flour and spices and use to coat cube steaks. Brown steaks in oil over medium heat and add in remaining ingredients and simmer 30 minutes over low heat. Serve over rice.

Amy

Broccoli Corn Casserole

Hi everyone!

Tomorrow we are having Broccoli Corn Casserole. This looks like comfort food at its best. I will also be serving some fruit and then I'll cook up either chicken breasts or pork chops.

Broccoli Corn Casserole
Cchristee1 (Chris)

1 can of cream corn
1 box of frozen broccoli, unthawed and drained
1 TB butter
1/4 tsp. salt
1 cup milk
2 eggs
1 TB finely chopped onion
1 cup saltine cracker crumbs

Mix all of the above ingredients together. Put in a butter casserole dish and bake for 45 min. at 350 degrees.

Amy

Cheesy Potatoes, Combo Casserole

Hi everyone!

Tomorrow is our first Mops meeting of the year and I am bringing the traditional Cheesy Potatoes. For anyone who has been to Mops, it's not Mops without some sort of cheesy potato dish. This one is pretty basic but it has the mini hotdogs in it. For dinner, we are having Combo Casserole. Ground beef, potatoes, rice and a few other things are tossed together and baked. It's a simple hearty dinner. We'll also have some fruit.

Cheesy Potatoes
Sandy~~*~Sandy~*~

1 bag (2 lbs) frozen hashbrowns (cubed, southern style)
1 can cream of celery soup
1 can cream of potato soup
12 oz sour cream
1 cup grated cheese (extra is good!)
1/2 cup milk (swish around in soup cans use more if desired)
salt and pepper to taste
chopped onion, optional
1/2 to whole package mini hotdogs (optional-but you really need to add them!)

Preheat oven to 350 degrees. Combine all ingredients in a bowl, pour into 9 x 13” baking dish. Bake at 350 for approximately 2 hours. Sandy’s note: I covered the pan with aluminum foil for the first 1 ½ hours. I added dehydrated onions and omitted the hotdogs. Served with a rotisserie chicken…

Combo Casserole
Amy (ajays)

2 C. raw potatos, sliced
1 1/2 lbs hamburger, browned
1/2 C pre-cooked rice
1 1/2 C sliced carrots
1 small onion, sliced
2 1/2 C tomato juice
1 tsp salt

Mix all ingredients except tomato juice in casserole with lid. Pou juice over top. Bake for 2 hours at 375 degrees.

Amy

Cheesy Crockpot Potatoes

Hi everyone!

Tomorrow we are having company for dinner and I'm going to make Cheesy Crockpot Potatoes. I have no idea what these are going to be like but it looks good. The combination of stuffing and potatoes will be interesting. I'm going to serve steaks, fruit and green beans with this (and probably some hot dogs for the kids).

Cheesy Crockpot Potatoes
OP?

about 6-7 potatoes sliced 1/4" thick
1 1/2-2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1/4 cup melted butter or margarine
salt & pepper to taste
1 small onion diced
1 pkg. of stuffing mix
3 T. melted butter

coat crockpot w/ butter. Add sliced potatoes. Mix cheese in with potatoes. Combine sour cream, soup, onion, and 1/4 melted butter or margarine mix thoroughly with potatoes. Sprinkle stuffing mix over top and add more melted butter or margarine. Cook on low for 8 hours or until potatoes are tender.

Amy

Chicken and Biscuit Pie

Hi everyone!

Here is a recipe for Chicken and Biscuit Pie. This is like a potpie but it had biscuits for the top rather than a pie crust. I love that you can use whatever veggies you like to make this work for you.

Chicken and Biscuit Pie
Amy - amylz
Family Fun

FILLING:
4 tablespoons butter
1 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper
BISCUIT TOPPING
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk

Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.) Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.

Amy

Butternut and Ham Bisque

Hi everyone!

Here is a recipe for Butternut and Ham Bisque. With fall upon us, it's time to start cooking some yummy soups. This looks delicious!

Butternut and Ham Bisque
Amy - amylz
Family Fun

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.

Amy

Broccoli My Kids Like

Hi everyone!

Tomorrow we are having steaks, baked potatoes, fruit and Broccoli My Kids Like. This is broccoli tossed with some bread crumbs. I don't know if my kids will eat it or not but it's worth a shot. I think the smaller you chop up the broccoli the better it's going to be. I'm going to also serve my husband's favorite, pork chops with cream of mushroom soup and rice.

Broccoli My Kids Like
Sharon -- GatorGrrrl

2 cups cooked, steamed broccoli (or a 10 oz package of frozen chopped broccoli cooked in the microwave)
1/2 stick of butter
2-3 handfuls of seasoned bread crumbs (I used crushed whole wheat Ritz crackers)
salt and pepper to taste (I used Mrs. Dash Table Blend)

Cook broccoli by steaming or in the microwave. Meanwhile heat butter in a medium skillet and heat to sizzling. Toss broccoli in butter and add seasoned bread crumbs. Toss well, season with salt and pepper and serve.

Amy

Broccoli-Cheese Mini Muffins, Three-B Muffins

Hi everyone!

The baked good for this week include Broccoli-Cheese Mini Muffins and Three-B Muffins. The mini muffins are perfect for school lunches. There are some variations at the bottom of the recipe. The Three-B muffins have buckwheat flour, butternut squash and blueberries in them.

Broccoli-Cheese Mini Muffins
Jeri

Cooking Oil Spray
1.5 C frozen broccoli cuts(pieces)
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp cheddar cheese
1 pkg(8.5oz)corn muffin mix

Preheat oven to 400 deg. Spray two 12-cup mini-muffin tins well with cooking oil spray.
Place broccoli in a 2 cup glass measure and microwave, uncovered, for 2 minutes on high.
Meanwhile, break the egg into a 2Qt. bowl and beat with a whisk or fork to break it up. Add the milk and beat well t blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli (I use my tiny food processor) and add it to the batter. Using a Tbsp. measure or a cookie-dough scoop, fill the prepared muffin cups about 2/3 full. When the batter is used up, fill the unused cups halfway with water, to prevent burning. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.(Makes about 20 mini-muffins)

*Leftovers should be wrapped in plastic or aluminum foil and refrigerated, good for up to 3 days.
Variation: Use about to 1 cup of grated carrot instead of broccoli use this Corn Muffin Mix Substitute in recipes, but I've never made just corn muffins This is equal to a box of Jiffy mix.

Corn Muffin Mix Substitute:
Sandy~~*~Sandy~*~
(this is equivalent to TWO boxes of Jiffy Corn Muffin mix)

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional – but it needs it)

Three-B Muffins
Amy - amylz
SERVINGS: 12 muffins.
CARB GRAMS PER SERVING: 23

Nonstick cooking spray
1-1/3 cups all-purpose flour
3/4 cup buckwheat flour
1/4 to 1/3 cup sugar
1-1/2 teaspoon baking powder
1 teaspioon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup mashed cooked butternut squash
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
3/4 cup fresh or frozen blueberries
Rolled oats

1. Spray twelve 2-1/2-inch muffin cups with nonstick spray or line with paper bake cups; set pan aside. Combine the all-purpose flour, buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.
2. Combine the eggs, squash, milk, oil, orange peel, and orange juice in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Preheat oven to 400 degree F. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Amy

Brown Crimson Rice

Hi everyone!

Tomorrow we are having Brown Crimson Rice. I'm excited to make this because my kids loved beats when they were little but I haven't cooked with them in a long time. I'm going to try to make this in my rice cooker. I will throw the beet juice, rice, water and seasoning packet in and then when it's done I'll stir in the chopped beats. We will also have fruit and chicken breasts with this. McCormick makes these crusting blends that are awesome so I'll coat the chicken in that and bake them.

Brown Crimson Rice
(Astrid)

1 can beets, juice reserved (about 1 c juice)
2 c water (up to 3 cups total liquid)
2 c brown rice
1 packet Italian dressing seasoning

Boil the liquid with the rice in a saucepan, then cover and simmer for 20 minutes. Turn of heat, leave covered, and let sit for 10-20 minutes more. About 5 minutes before serving, stir in finely chopped beets, let sit to heat, and serve.

Amy

Balsamic Chicken Drumettes

Hi everyone!

Tomorrow we are having Balsamic Chicken Drumettes for dinner. This is a Giada recipe so you know it will be good. You do want to take the time to marinate the chicken. We will also have fruit, a green salad and brown rice.

Balsamic Chicken Drumettes
Amy - amylz
Recipe courtesy Giada De Laurentiis

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. Preheat the oven to 450 degrees F. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley. Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Amy

BEEF & NOODLE CASSEROLE

Hi everyone!

Tomorrow we are having Beef & Noodle Casserole. I'm planning to do the cream cheese topping on half of the casserole (just in case my picky ones want to protest). I know they'll like the noodles and meat. We'll also have fruit and a salad.

BEEF & NOODLE CASSEROLE
(OP?)

2 cups cooked egg noodles
1 pound ground beef
1 (15 oz.) can tomato sauce
1-2 cloves garlic, minced
salt and pepper
1 (4 oz.) package cream cheese, softened
1 cup sour cream
2 green onions, chopped
1 cup grated cheddar cheese

Preheat oven to 350 degrees F. Spread cooked noodles in the bottom of a medium casserole dish (2 quart). In a frying pan brown ground beef and garlic. Drain and discard fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt and pepper to taste. Pour meat mixture over the noodles in casserole dish. In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in green onions. Spread over meat mixture. Sprinkle cheddar cheese over top of the cream cheese. Bake, uncovered, for 35 minutes.

Amy

Grilled Cheesy Garlic Bread, Chicken Casserole, Fake Pasta con Cappelini

Hi everyone!

Tomorrow we are having Grilled Cheesy Garlic Bread (minus the cheesy part). I love grilling garlic bread so this should be really good. Then for the main dish we're having Chicken Casserole. This is a great way to use up leftover chicken. I always throw any leftover chicken (no matter how little) into a ziploc in the freezer and then I use it in things like this. It makes no difference what seasonings or sauces they have, it always tastes great. I may sub something else for the peas (maybe carrots) but otherwise I won't make any changes. We'll also have fruit and a salad. For lunch, we are going to a church potluck and I am bringing Fake Pasta Con Cappelini. I'm planning to serve this at room temperature like a salad.

Grilled Cheesy Garlic Bread
Amy - amylz

1/2 cup virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon dried basil
Salt
1 loaf Italian bread, sliced into 1/4-inch slices
1 cup shredded mozzarella

Preheat grill to low-medium heat. In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture. Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately.

Chicken Casserole
Dottie (hokiesmom)

1 Rotissaire Chicken, deboned and chopped
1 can sweet peas, drained
1 can Cream of Celery
1 can Cream of Mushroom
1 sm jar pimentoes
1 sm can of mushrooms, drained
3 Tbsp Sour Cream
1/2 C water
Salt, Pepper and Mrs. Dash to taste
Parmesan Cheese
Bread Crumbs
Butter, melted

Chop chicken and mix with other ingredients (except Parmesan Cheese, bread crumbs and butter) in a large bowl; mix well. Spray a large baking dish with non-stick spray and dump mixture into dish; spread evenly. Sprinkle Parmesan Cheese and bread crumbs over the top. Spoon melted butter over the top of the bread crumbs. Bake at 350* for 30 minutes or until bread crumbs begin to brown.

Fake Pasta con Cappelini
Vanessa (MommytoCrystalandthebean)

20 slices of salami
small jar of mariniated artichoke hearts
1 fresh tomato diced
1/2 cup parmesean cheese
3 or 4 TBS of olive oil
salt and pepper to taste (I used a bit of onion powder as well)
Angel hair pasta

Cut Salami slices in half, mix with artichoke hearts, diced tomato, cheese and olive oil, toss to combine. Add to cooked noodles, toss and serve.

Amy

Bacon Chicken Cheese Quesadillas

Hi everyone!

Here is a recipe for Bacon Chicken Cheese Quesadillas. These look so good! I think they would be great as a dinner or as an appetizer. I might make these up for a quick lunch this week!

Bacon Chicken Cheese Quesadillas
Amy - amylz

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
⅓ cup shredded Monterey jack cheese
⅓ cup shredded cheddar cheese
½ medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
¼ teaspoon finely chopped cilantro
1 dash salt
Sour cream
Guacamole
Salsa

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an inch all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
9. Cover to keep warm while preparing additional quesadillas.
10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.

Amy

Mexican Shepherd’s Pie

Hi everyone!

Here is a recipe for Mexican Shepherd's Pie. If you like tacos and you like Shepherd's Pie, this would be a good fit for your family!

Mexican Shepherd’s Pie
Amy - amylz

1 package (6.6 ounces) instant home-style mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14-½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning
1-½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

1. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
4. Transfer to a greased 2 ½ quart baking dish. Top with ¾ cup cheese.
5. Spread mashed potatoes over the top; sprinkle with remaining cheese.
6. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
7. Serve with warmed tortilla chips.

Amy

15 minute Chicken and Rice Dinner

Hi everyone!

Tomorrow we are having 15 Minute Chicken and Rice Dinner. The title pretty much says it all. This is something quick and easy. If you don't have instant rice, you can cook your rice ahead of time and then add it to the dish. We'll also be having fruit and a green salad.

15 minute Chicken and Rice Dinner
Amy (ajays)

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh OR frozen broccoli flowerets

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken. ADD soup, water, paprika and pepper. Heat to a boil. STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done. TIP: *For creamier dish, use 1 1/2 cups rice.

Amy

Chicken Tetrazzini

Hi everyone!

Tomorrow we are having Chicken Tetrazzini for dinner. Katie says this makes a ton so I plan to cut the recipe in half. The only change I plan to make is to use cream of mushroom soup in place of cream of chicken and whole wheat pasta. I will pick up a rotisserie chicken for this. We'll also have fruit and a green salad.

Chicken Tetrazzini
Katie – Mommy2Beth&Sarah via a friend from Church

4 cups cooked chicken, torn into small pieces
2 cups sour cream
2 cans cream of chicken soup
1 stick butter (melted)
Pasta of your choice (cooked) – bowtie pasta was used in original recipe.
Salt & pepper to taste
Cayenne pepper to taste (optional)
2 cups Parmesan cheese

Combine all ingredients except cheese and mix well. Put into greased 9x13 pan and top with Parmesan cheese. Cook 20-30 minutes at 350 or until heated through. This makes a ton – probably 10+ servings.

Katie’s notes – I used a rotisserie chicken for the cooked chicken, fat free sour cream, fat free soup, light butter and omitted the cayenne pepper and it was WONDERFUL! I also used whole wheat rotini pasta and the taste was great!

Amy

CROCKPOT PIZZA

Hi everyone!

Tomorrow we are having Crockpot Pizza. I will leave out the cheese but otherwise follow the directions. I'll also serve a green salad and fruit.

CROCKPOT PIZZA
(luckymommyto2boys)

1 box rigatoni, cooked
1 1/2 lbs ground chuck browned and drained
1 lg. pkg. sliced pepperoni
1 green bell pepper, chopped
1 lg. pkgs. mozzarella cheese shredded
2 lg. jars of pizza sauce
1 med. onion chopped
(optional can of mushrooms)

Stir all ingredients together. Place in crockpot and cook on low for 5 hrs.

Amy

CHEESY ITALIAN TORTELLINI

Hi everyone!

Tomorrow we are having Cheesy Italian Tortellini (minus the cheesy part). This is done in the crockpot. I'm pretty sure my kids will love this! I probably won't use cheese tortellini but it will depend on what I find. We'll also have fruit and a green salad.

CHEESY ITALIAN TORTELLINI
(luckymommyto2boys ~ Amy ~ Allrecipes.com)

½ pound ground beef
½ pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium high heat until browned. Drain. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

* Amy’s notes: I omitted the beef and sausage and used diced chicken. I also omitted the Cheddar cheese and used 1 ½ cups mozzarella cheese. The store was out of marinara sauce, so I subbed Prego spaghetti sauce.

Amy

Make-Ahead Fajitas

Hi everyone!

Tomorrow we are having Make Ahead Fajitas for dinner. This is done in the crockpot. My husband loves beef fajitas so I'm interested to see if this will turn out in the slow cooker. The meat might be a little tougher than you're used to so be prepared for that. Definitely don't overcook this! We'll also be having fresh blueberries.

Make-Ahead Fajitas (6 Points)
OP???
Makes 10 servings

Filling
1 1/2 lbs. beef flank steak, fat trimmed, cut into 32 strips
1 med. (1/2 cup) onion, sliced
1 small (1/2 cup) green pepper, sliced
1 small (1/2 cup) red pepper, sliced
1 (1 oz.) pkg. fajita seasoning mix
1 tbs. finely chopped fresh garlic
10 (8") flour tortillas, warmed
Toppings
Cheddar cheese, shredded, Low Fat sour cream, Salsa, Hot pepper sauce, Guacamole

Stir together all filling ingredients in slow cooker. Cover; cook on LOW for 6-8 hrs., or HIGH 3 – 4 hrs. Drain off liquid. Cut or shred meat, if desired. To serve, place meat mixture on warm tortillas. Top with desired toppings. Per serving (without toppings): cal 290, prot 20g, carb 31g, fiber 2g, fat 10 g, chol 30mg, sod 530mg Points: 6

Amy

Spicy Shrimp and Broccoli

Hi everyone!

Here is a recipe for Spicy Shrimp and Broccoli. You can make this not spicy by leaving the chili puree out if you prefer.

Spicy Shrimp and Broccoli
Amy - amylz

½ cup water
¼ cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ½ cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
⅓ cup peanuts
4 cups hot cooked rice

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.

Amy

Bacon Stuffed Hamburgers

Hi everyone!

Here is a recipe for Bacon Stuffed Hamburgers. Seriously, if you make these, invite me over. Yum!

Bacon Stuffed Hamburgers
Amy - amylz

4 slices bacon
¼ cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
¼ cup grated Parmesan cheese
½ teaspoon pepper
¼ teaspoon garlic powder
2 Tablespoons steak sauce
8 hamburger buns, split and toasted

1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 Tablespoons drippings.
2. Sauté onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.
3. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties.
4. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
5. Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking).
6. Serve on buns, with lettuce if desired.

Amy

Crispy Smashed Roasted Potatoes

Hi everyone!

Tomorrow we are having Crispy Smashed Roasted Potatoes. These will be our side to steak. These potatoes do require you doing them ahead of time so be aware of that. We will also have fresh strawberries and a green salad.

Crispy Smashed Roasted Potatoes
(Mags via Fine Cooking)

12-15 baby red potatoes
2 3/4 tsp. kosher salt
1/2 c. extra-virgin olive oil

~ BOIL. Put potatoes in a large saucepan (preferably in one layer) and cover with at least 1 in. water. Add 2 t. salt, bring to boil; reduce heat & simmer about 30 minutes. Drain.
~ FLATTEN. On a clean dish towel, let potatoes sit a minute or two. Using another dish towel folded (to protect your hand from the heat), gently press down on each potato with the palm of your hand to flatten to the thickness of about 1/2 inch.
~ COOL. Cover large rimmed baking sheet with foil and then top with parchment paper. Place all potatoes on sheet & cool completely at room temp. (if making ahead, cover & refrigerate up to 8 hrs).
~ ROAST. Heat oven to 450. Sprinkle the potatoes with remaining 3/4 t. salt and pour the olive oil all over them. Lift the potatoes gently to make sure some of the oil goes underneath them. Roast, turning once, until crispy & deep brown around the edges....about 30-40 minutes.

Amy

Strawberry Cinnamon Muffins, The Best Blueberry Muffins

Hi everyone!

Here are the baked goods for the next two weeks. I will throw out there that muffins are a great snack for after school or something to throw in the lunchbox. I keep them in the fridge so they stay nice and moist!

Strawberry Cinnamon Muffins
Katie (Katiedid)

- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries, hulled and cut in chunks

Preheat oven to 375 degrees F. Grease mufin tins or line with paper cups. In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk. In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries. Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack. If you have leftovers you can store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfast, simply reheat the strawberry muffins in the oven at 350 degrees F for 10 minutes

The Best Blueberry Muffins
Katie (Katiedid) from Recipezaar

½ c butter
1 c sugar
2 eggs
1 tsp vanilla
¼ tsp salt
2 tsp baking powder
2 c flour (1 c all-purpose and 1 c whole wheat)
½ c milk
2 ½ c blueberries (about 2 cups)
Topping: 1 T sugar ¼ tsp nutmeg or cinnamon

Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large size muffins). In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 20 to 30 minutes, until golden brown and springy to touch.

Amy