Bajio Chicken

(From my good friend, Brooke Romriell)

4 large chicken breasts
1/2 c. salsa
1 Tbs cumin
1/2 c. brown sugar
1 4 oz can diced green chilies
6 oz. sprite

Combine all in crockpot.  Cook on low 5-6 hours.  Shred chicken about 1 hour before serving and keep cooking on low one more hour.  (Can thicken juices with cornstarch and water if desired.  I never have)

Serve on a tortilla or as a salad with:
tomatoes
avocados
black beans
cheese
salsa
sour cream
lettuce

OR use in place of the Cafe Rio pork for the salad.  SO YUMMY!!!

Oriental Chicken Salad

1 head red lettuce
1 head green lettuce
8 green onions, sliced
1 pkg slivered almonds, toasted
4 Tbs sesame seeds, toasted
1 can sliced water chestnuts, drained
1 large can mandarin oranges, drained
1 pkg. wontons, cut into strips.  (Fry in hot oil and flip over.  Watch closely, they burn quickly. Place on paper towels to dry)
2 large chicken breasts- Simmer for 45 min, then cool and shred in this:
1/2 c. soy sauce
1 tsp ginger
1 cup or more water to barely cover chicken

Dressing:  (Mix well)                                             HALF
6 Tbs rice vinegar                                         3 Tbs rice vinegar
1/2 c canola oil                                             1/4 c canola oil
3-4 drops of sesame oil                                 2-3 drops sesame oil
4 Tbs sugar                                                   2 Tbs sugar
2 tsp salt                                                       1 tsp salt
1/4 tsp pepper                                              1/8 tsp pepper (opt)

*If I don't want to go to all the work of this, I just use plain chicken  that I already have shredded and instead of frying wontons, just use Top Ramen broken in pieces.

Recipe from my good friend, Katie Jeppson Grahms

All-Purpose Disinfecting Spray

1 C white vinegar
1 Tbs baking soda
1/2 c lemon juice
40 drops essential oil (opt)
Water
1/4 tsp dawn dish soap

Pour vinegar into bottle.  Add baking soda 1/2 tsp at a time.  Add lemon juice and oil.  Fill bottle with water and then add dish soap.  Shake well.

Ham and Cheese Sliders

Sandwiches:
24 White Dinner Rolls
1/3 c mayo
1/3 c miracle whip
24 pieces of good honey ham
24 pieces of Swiss cheese (enough for a layer on each roll)

Sauce:
1/2 c butter, melted
1 Tbs poppy seeds
1 1/2 Tbs yellow mustard
1 Tbs minced onion, or shake in some onion powder
1/2 tsp Worcestershire sauce

Preheat oven to 350.
Mix the mayo and miracle whip in a little bowl.  Split rolls and spread on insides.  Place ham and cheese and close roll.
Place in 9x13 pans or jelly roll, close together.
Mix the sauce ingredients and pour over the tops of each sandwich (about 1/2 Tbs on each roll).  Let it sit for about 10 minutes.

Cover and Bake for 12-15 minutes until cheese is melted.  Uncover and bake 2 minutes more until tops are golden and a little crispy.

From our recipe club.

Pork Roast

2-3 lb Pork loin Roast
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs parsley
1/2 Tbs rosemary (opt)
1/2 Tbs seasoning salt
1/2 tsp black pepper
1 large onion
lots of carrots sliced
5-6 potatoes
2 c beef broth

Trim fat from pork and place in 9x13" pan or slow cooker, with the was-fat side down.
Mix seasonings in a small bowl.  Rub over top of the pork.  Arrange onions, carrots, and potatoes around. Pour beef broth around, on the vegetables, but not on the pork.

Bake at 325 for about 2 1/2 hours or until cooked and tender, covered with foil.  OR
Cook in crock pot on low for probably 6-8 hours.

When done, remove all but the liquid to make gravy.  Separate the liquid from fat in a separator.  Meanwhile, heat about 1/2 c water, 1/2 c milk, and 1 tsp beef bullion to a boiling.  Add the drippings, bring back to a boil.  Mix 1-2 Tbs cornstarch with a little cold water and add to the gravy.  Do enough to thicken slightly.

Mel's Carrot Cake and Amazing Cream Cheese Frosting

INGREDIENTS

Cake:
• 2 1/2 cups (12.5 ounces) unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 pound medium carrots (6 to 7 large carrots), ends trimmed and peeled or unpeeled (I never peel them)
• 1 1/2 cups (10.5 ounces) granulated sugar
• 1/2 cup (3.5 ounces) packed light brown sugar
• 4 large eggs
• 1 1/2 cups vegetable, canola or other neutral-flavored oil (see note above)
Cream Cheese Frosting:
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter, softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups (4.25 ounces) powdered sugar
• Toasted, chopped pecans, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
2. Lightly grease a 9X13-inch baking pan with cooking spray or lightly grease and flour two 9-inch round baking pans. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
4. In a food processor fitted with large or fine shredding disk (or using a box grater and shredding by hand), shred the carrots for about 3 cups total.
5. In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl using a hand-held mixer OR by hand with a whisk), beat the granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds.
6. Reduce the speed to medium and with the mixer running, add oil in a slow, steady stream, being careful to pour oil against the inside of the bowl.
7. Increase the speed to high (or just whisk like crazy) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.
8. Stir in carrots the carrots and dry ingredients by hand until incorporated and no streaks of flour remain (don't overmix).
9. Pour the batter into the prepared pan(s) and bake until a toothpick or skewer inserted into the center of the cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan.
10. Let the cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides).
11. At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
12. For the frosting, mix the cream cheese, butter, sour cream, and vanilla at medium high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.
13. Add the powdered sugar and mix until very fluffy, about 1-2 minutes.
14. Frost the cake and garnish with toasted, chopped pecans, if desired.

This cake can be made in two 9-inch round cake pans or a 9X13-inch cake pan (other commenters in the thread below have made it into cupcakes and other pan sizes, too). I almost always make it in two 9-inch round cake pans and double the frosting recipe to accommodate the layering. If making a 9X13-inch cake, the frosting doesn't need to be doubled.

Also, many, many people have reported that using half applesauce/half oil (that would be 3/4 cup of each) works great if you don't want to use the full amount of oil.

I often make this cake a day ahead of time. I refrigerate it fully frosted and take it out a few hours before serving to take the chill off.

 From Mel's Kitchen Cafe

Whole Grain Green Leprechaun Muffins

prep 10 mins

cook 15 mins

total 25 mins

author mel's kitchen cafe

yield 16-18 muffins

For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar. 

Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. 

I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture). 

Ingredients

• 2 1/2 cups (12.5 ounces) white whole wheat flour (see note above)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup (5.5 ounces) granulated sugar (see note above)
• 3/4 cup buttermilk (see note above)
• 1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
• 1 teaspoon vanilla extract
• 6-ounces baby spinach
• 2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)

Instructions

1. Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 
3. In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas. 
4. Blend until pureed and smooth. 
5. Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry. 
6. Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be. 
7. Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Recipe by Mel's Kitchen Cafe at https://www.melskitchencafe.com/healthy-green-hulk-muffins/

Tomato Basil Soup, Slow Cooker

• From Mel's Kitchen Cafe HERE
• 
  
• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery (in food processor) 
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free or regular half-and-half, lightly warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Croutons for serving (homemade version here)

Directions:

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden about 3 minutes. The mixture will be crumbly, but that's ok.
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
5. Cover and cook on low for 30 minutes until ready to serve (at this point, you can blend for smoother texture, if desired). Serve with homemade croutons, if desired (and trust me, you'll want to desire it).

Croutons

From Mel's Kitchen Cafe
Link HERE

1/2 loaf French Bread, or about that much of any bread
2 Tbs olive oil (a little more)
1 tsp kosher salt (a little more)
pepper to shake all over

Cut the bread into 1/2-3/4" cubes.  Place on cookie sheet.
Drizzle olive oil all over and toss well using your hands.
Sprinkle the tsp or so of salt all over.  Shake pepper on.  Toss well again.
Bake at 425 for about 8-10 min. until bread is golden brown and toasted.

Sweet Chili Chicken

2 pounds chicken, cut in serving-sized pieces (cut a large chicken breast into 4 pieces)*

1/2 c Sweet Chili Sauce 
 3Tb soy sauce
1 Tb seasoned rice vinegar
1/2 Tbs sugar
1/2 Tbs olive oil

1 1/2  - 2 c rice
Stir-fry veggies that would be good with it:  broccoli.  Could also add sugar snap peas, matchstick carrots, zucchini

Place chicken in 9x13 pan.  Combine marinade ingredients and pour over chicken.  Marinate for at least 30 min.  
Bake covered at 425 for 30 min.

Serve with cooked rice and veggies.

Marinade recipe from Jamie cooks it up

*Grill: 

Make 1 1/2 times the sauce, cover the chicken with about 1/2 c of the sauce, and marinate. Save the rest.

• Grill the chicken
• Cook the rice
• Heat the sauce
• Steam the broccoli

Serve the sliced, grilled chicken over the rice with broccoli and sauce. 

Artichoke Bruschetta

From Taste of Home (Tessa's favorite's party)

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/2 c grated Romano cheese
1 plum tomato, seeded and chopped
1/3 c finely chopped red onion
1/3 c fresh baby spinach, finely chopped
5 Tbs mayo
1 garlic clove, minced
1 loaf 10 1/2 oz French bread baguette

In a large bowl, combine all but the bread.  Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets.  Broil 3-4 in from the heat for 3-4 minutes or until edges are lightly browned.
Makes 2 1/2 dozen

Goulash

2 c dry macaroni, cooked
3/4 c ground beef, browned with onion and carrots opt
1 14 oz tomato soup
1/4-1/2 c ketchup
2 Tbs brown sugar
1/2 c salsa

While pasta is cooking, heat other ingredients together.  Add pasta.

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Corn
• Black beans
• Peppers
• 1-2 c marinated, cooked chicken or *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing

STICKY FINGER DRESSING:

For just dressing on the salad *For 1 bag chicken tenders

3 Tbs Frank's Buffalo Hot Sauce *4 1/2 Tbs hot sauce

3/4 c brown sugar *1 c + 2 Tbs brown sugar

1/4 c water *3 Tbs water

DIRECTIONS:

• Mix dressing ingredients together and heat in medium pan on stove until dissolved.
• Put salad ingredients together in large bowl.
• When ready to serve, drizzle sticky finger dressing and ranch over salad.
• *If using chicken tenders: bake according to directions on bag.  When cooked through, cut in slices and mix into sticky finger dressing. When ready to serve, add chicken to salad and drizzle with ranch.

(Can use Haylee's grilled chicken or this CHICKEN )

Chocolate Chip Cookie Pizza/Bars

(From Sally's Baking Addiction)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Lightly grease a 12" pizza pan, or 9x13.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
6. Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.

*Press in some extra chocolate chips after it is baked to make it pretty.

*Add sprinkles for a party!

Apple-Plum Sauce (Using an apple-saucer)

1. Wash apples
2. Cut off blossom and stem.
3. Cut into fourths or halves depending on how big the apples is
4. Measure: 
1. 1 gallon apples
2. 1 quart plums, slightly smash
3. 1 c water
5. Cook over med/high heat until apples are mushy.
6. Scoop into top of funnel
7. Stir
8. Put into hot jars.  Lave 1/2" head space
9. Wipe rim
10. Cook in stock pot with water 1" above jars for 30 min.

Hershey's Perfectly Chocolate Chocolate Cake

This is one of the BEST chocolate cakes I have made. Yummy and not hard at all.

Hershey's Perfectly Chocolate, Chocolate Cake

2 c. sugar
1 3/4 c plus 2 Tbs flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c canola oil
2 tsp vanilla extract
1 c. boiling water

Heat oven to 350.  Place wax paper at the bottom of two 9" rounds.  Or spray a 9x13.  Or you can make this into cupcakes (makes over 24...about 27)

Stir together sugar, flour, cocoa, powder, soda, and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 min. (*while mixing, heat water)

Stir in boiling water. (Batter will be thin.) 

Pour batter evenly into prepared pans.

Bake for 30-35 min. or until toothpick comes out clean.  

Cool completely.

Hershey's Perfectly Chocolate, Chocolate Frosting:
1/2 c butter 
1/2 c cocoa (original recipe calls for 2/3 c)
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Mitzi's Chocolate Cake and Whipped Cream Frosting

2 c whole wheat flour

3/4c cocoa powder

1 3/4 c sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c buttermilk

2 eggs

1/2 c coconut oil

2 tsp vanilla

1 c boiling water

Frosting:

2 c Whipping cream

2/3 c (?) powdered sugar

In bowl, pour whipping cream and add powdered sugar.  beat until it is firm.

Brittany's Sugar Cookies

3/4 c butter
1 1/2 c sugar
3 eggs
2 Tbs vanilla
1 c miracle whip
5-6 c flour
1 tsp baking powder
1 tsp baking soda

Cream together butter and sugar.  Let mix for 3 minutes.  Add eggs slowly.  Scrape sides and add remaining ingredients.  Mix until all are incorporated.

Bake at 350 for 8 minutes.


Cream Cheese Frosting:
Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Mindy's Amazing Chocolate Chip Cookies

 INGREDIENTS

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (to make cake flour use 1 c flour, remove 2 Tbs and add 2 Tbs corn starch)
• 1 ⅔ cups (8 1/2 ounces) bread flour (to make bread flour use 1 c flour, remove 1 1/2 tsp and add 1 1/2 tsp wheat gluten)
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt 
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces)granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note) (or milk chocolate)  (or milk chcolate, or half and half
•  Sea salt.

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds (2 of my approx 2 Tbs scoop) of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (15-16  minutes)  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. **11 min for 1 scoop from frozen

White Bean Chicken Chili

White Bean Chili- Shersten Dallon

1 Tbsp. Oil

1lb chicken cut into cubes or 1 ½ c shredded*

1 small chopped onion

2 garlic cloves, minced

3 cans Great Northern Beans, rinsed and drained (original recipe called for 2)

2 ½ c chicken broth

½-1 can chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1tsp. Dried oregano

1/4 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Directions:

In a saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat and summer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips, French Bread, or just plain!

*Or if using cooked chicken: Saute onions and garlic in oil. Add all but creams.  Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Can put in the crock pot after, just keep it on really low so it doesn't boil.

Chicken Broccoli Alfredo

1 large chicken breast

1 Tbs butter

3 garlic cloves

2 c. milk

3 oz (1/3 c) cream cheese

2 Tbs flour

1 tsp salt 

1 c grated parmesan cheese

2 large broccoli chunks

Fettuccine noodles

First, in a blender, blend the milk, cream cheese, flour, and salt.

Cut chicken into chunks and cook until done in a large fry pan. Add butter and garlic. Saute about 30 sec. over med-high heat.

Remove chicken  from pan and keep covered.  Add broccoli to pan and cook a few minutes.  Add the milk mixture.  Stir often and simmer 3-4 min. until thicker. Cook a few minutes longer until broccoli is tender.

Turn off heat. Add cheese. Stir in, then cover. Let stand 10 min.

Serve over fettuccine noodles.

WE LOVE THIS!!! LOVE LOVE LOVE LOVE!!!!

I got this recipe from Our Best Bites (surprise?) but I just added the chicken and broccoli to it. It's called "guiltless alfredo sauce." I don't think it's really guiltless, but at least you don't use cream in it to make it good!