White Chocolate Cranberry Bars

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white chocolate chips
1-1/2 cups dried cranberries
1 (14-ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup pecan halves

 

 

Pre-heat oven to 350F. 

In a small bowl, combine graham cracker crumbs and butter until crumbly; 

press into a greased 13" x 9" baking pan. 

In a large bowl, combine the remaining ingredients. 

Gently spread over crust. 

Bake for 25-28 minutes or until edges are golden brown. 

Cool on a wire rack. 

When cooled, cut into bars.

Makes about 30

Tomato Soup Cake with Cream Cheese Frosting

 Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten

1/2 c Crisco

1 c sugar

1/8 tsp. salt

2 c flour

1 c raisins

1 tsp baking soda

1 can undiluted tomato soup

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp. baking powder

1/2 c chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add egg and soup mix together. Fold in floured raisins and nuts. Pour into well greased tube pan and bake for 60 minutes at 350 degrees. When cool frost with Cream Cheese Frosting.

Frosting:

Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4 cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat until creamy. Gradually add the contents of a 2 lb bag of powdered sugar, beating after each addition. You may or may not have to use the whole bag before getting a good, thick consistency.

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies

Makes: 36 servings Prep: 30 minutes Bake: 325°F 1 hour

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut up
• 2 1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 teaspoons vanilla
• 3/4 cup coarsely chopped walnuts, toasted (optional)

Preheat oven to 325 degrees F. 

Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Cranberry Jello Recipe

2-1/2 cups orange juice

1 tsp.  ground cinnamon

1/4 tsp. ground cloves

1 pkg.  (4-serving size) cranberry Jello

1 cup finely chopped mixed dried fruit (apricots, raisins, dates)

1 cup  chopped walnuts, toasted

1 Tbsp. grated orange or lemon peel (optional)

 

Mix juice, cinnamon and cloves in medium saucepan. Bring to boil on medium-high heat. Add to dry gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)

 

Stir in fruit, walnuts and orange peel. Refrigerate 1 hour or until chilled.

 

Spoon fruit mixture into 1-quart serving bowl. Serve with cooked chicken, turkey or pork. Or, serve as a dessert sauce spooned over ice cream or pound cake slices.

Fried Potato, Bacon, Corn Chowder

8 slices bacon, cut into 1" pieces

2 cups cubed potatoes

1 cup chopped onion

1 cup sour cream

1-1/4 cups milk

1 can cream of chicken soup

1 can whole-kernel corn, drained

1/4 teaspoon pepper.

Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

• 1/4 cup poppy seeds
• 1/4 cup milk
• 1 (18.25 ounce) package lemon cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs

Directions

1. Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 

Drizzle on some white glaze - a spoonful of water added to at least 1/4 cup of confectioner's sugar until it's not too runny or too thick

Dirt Cake

•  1 bag Oreo cookies
• 1/4 cup butter or 1/4 cup margarine
• 1 (8 ounce) packages cream cheese
• 2 boxes instant vanilla pudding ( 4 serving size)
• 2 cups milk
• 1 (8 ounce) containers Cool Whip
• 8 inches flower pot
• artificial flower

My daughter brought two pots of this to a family dinner, and we couldn't stop laughing. Delicious!

1. Crush the Oreo cookies in a blender or food processor; set aside.
2. Cream together butter or margarine and cream cheese.
3. In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
4. Add cream cheese mixture and 8 ounces of Cool Whip.
5. Beat together until mixed.
6. In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
7. End up with the cookie mixture (this looks like dirt).
8. Add an artificial flower on top.

Creamed Corn

1 egg, beaten 1 14-ounce can whole corn, drained 1 14-ounce can creamed corn 2 tablespoons melted butter 1/3 cup cream or half-and-half 2 or 3 dozen saltine crackers, crushed Salt and pepper to taste

Mix all ingredients together and place in a greased casserole dish. Dot the top with butter. Bake at 350 degrees for 45-60 minutes.

North Georgia Apple Cake

North Georgia Apple Cake

1 ½ c. oil                                       ½ t. ground nutmeg
1 ½ c. granulated sugar            ½ t. salt
½ c. light brown sugar               3 ½ c. peeled, chopped, tart green apples
3 eggs                                        2 or 3 cups flour
1 t. baking soda                        1 c. chopped walnuts
2 t. ground cinnamon                2 t. vanilla

GLAZE:
3 T. butter                                3 T. heavy cream
3 T. light brown sugar               ¼ t. vanilla
3 T. granulated sugar

In a large bowl, combine oil, granulated sugar and brown sugar; blend well.  Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix with spoon. Pour batter into a buttered, floured cake pan. Bake in a preheated 325 degree oven for 1 ¼ hours, or until cake tests done. Remove from oven and let rest in the pan 20 minutes. While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat. Remove cake from pan and put on a wire rack or platter. Spoon glaze over warm cake. Serve warm.


SCALLOPED CORN

I got this from my friend, Cindy T.

 

8 OZ SOUR CREAM

1 EGG

1 STICK OF BUTTER (SOFTEN)

1 15 1/2 OZ CAN OF WHOLE CORN

1 15 1/2 OZ CAN OF CREAM CORN

1 BOX OF JIFFY CORN MUFFIN MIX

 

Mix it all together, bake in 9X13 greased baking dish @ 350 degrees for about 45 min or golden brown.

Chicken Taco Casserole

2  cups   cooked rice  

2 cups cooked chicken, shredded  

1 (14 1/2 ounce) can tomato sauce 

1 (1 1/4 ounce) envelope taco seasoning  

1 (15 -30 ounce) can refried beans  

1 cup cheese, grated

1 cup tomato, chopped  

1 cup guacamole

1/2 cup sour cream  

5 cups tortilla chips

Mix taco seasoning and tomato sauce.

Add shredded chicken and coat it well with tomato mixture
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.

Top with chicken mixture.

Top with 1-2 cans of refried beans so you have a nice even coating.

Top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F until hot and cheese is bubbly.
Top with your favorite toppings or dip with tortilla chips

Shoo-fly Cake - 2 recipes

Mix together:
1 cup molasses
1 teaspoon baking soda
2 cups hot water


Mix together:
4 cups flour
3/4 cup shortening
2 cups brown sugar
1 teaspoon salt


Set aside 1 cup of crumbs.
Add liquid to the remaining crumbs.
Mix, pour into loaf pan and sprinkle with the cup of crumbs.
Bake at 350 degrees for 35-40 minutes
------------------------------------------------------------------------------------
Second recipe:
 
4 cups flour

2 cups packed light brown sugar
1 cup shortening
1/4 teaspoon cinnamon
1 (16 ounce) bottle light molasses
1 tablespoon baking soda
2 cups boiling water

Combine flour and brown sugar in a bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Reserve 1 cup of the crumbs.
Stir in the cinnamon and molasses.

Dissolve baking soda in 1/4 cup boiling water.
Stir the remaining boiling water into the molasses mixture gradually.
Stir in the baking soda mixture.

Pour into a greased 9x13 inch cake pan.
Sprinkle with the reserved crumbs.
Bake at 375 degrees for 45 minutes.

BLACK FOREST CHERRY CAKE

This is probably my favorite cake recipe in all of time. I've made it for more years than I want to say. I can tear up a cake mix, let me tell you, and I have a couple of cake mix recipe cookbooks, but I still fall back on this one. It's in the oven right now.

I only use silicone bundt pans, a great investment to be sure.

Black Forest Cherry Cake

1 pkg (2 layer, not pudding mix) chocolate cake mix
2 cans (21 oz each) cherry pie filling
1/4 cup oil
3 eggs

Combine all ingredients except one can of cherry pie filling; beat well with mixer. Pour into greased silicone bundt pan or greased and floured metal bundt pan.

Bake in 350 degree oven 45 minutes.
Cool in pan. 25 minutes if metal pan, less if silicone.
Invert on a cake plate with a lip to finish cooling.
When ready to serve, heat the remaining can of cherry pie filling and spoon over cake, letting excess pour into center hole.

Garnish each slice with Cool Whip.

You will love me for this recipe. Your family and friends will be dazzled, I guarantee. Let me know how it turns out!

crock pot chocolate cake

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover.
Cook 3-4 hours on high or 6-8 hours on low.

No Fail Quick and Easy Quiche

No Fail Quick and Easy Quiche


I was hungry for quiche, but wanted to make it fast, so I came up with this idea. This recipe is so versatile, you can’t mess it up. You may substitute or add ingredients to your liking. It’s quick because instead of a pastry crust, I use hash browns.



30 oz bag Mr. Dell’s frozen shredded hash browns, thawed
½ cup (I stick) butter or margarine, melted
salt and pepper
1 thinly sliced small onion or 2 Tbsp dried onion flakes
5 cups fresh chopped baby spinach leaves
8 oz bag shredded Mexican-style cheddar jack cheese
14 eggs
1 1/3 cups milk
2 cups sour cream (optional)
1 21 oz pkg ready to eat bacon or fry 12-15 slices.
       Chopped or cut into small pieces with scissors


substitutes for bacon:
      Canadian bacon, chopped ham, turkey
     - about ¾ cup for each dish



Preheat oven to 425 degrees.
Spray or butter two quiche dishes or two 9” glass pie plates.
Divide hash browns in half and press onto the bottom and sides of the dishes. The bottom of a sprayed glass or jar will help. Don’t leave any hash browns above the edge of the dish or they’ll brown too quickly and burn when you bake the entire quiche.

Drizzle with melted butter; spread butter to sides with a spoon.

Season with salt and pepper.

Bake for 20 minutes or until golden.
Reduce oven temperature to 350 degrees.


Whisk eggs. Add milk.
When crust is baked, spread half the sour cream onto each crust. Spread half the spinach in each dish.
Top with cheese and chopped bacon.

Pour egg mixture evenly over the layers.
Press down any ingredients that aren’t covered until egg mixture is above.

Bake 20 to 25 minutes.

Let stand about 5 minutes before slicing.

Serve with a side vegetable or a fruit, such as melon and grapes.

You can make these quiches ahead, serve the next day, and they are equally delicious.

You can also make each one different, such as one bacon and one turkey and add parmesan to one. Exchange the spinach for steamed broccoli if you prefer.

Let me know if you try it!

Mary Connealy's Lasagna

From Mary Connealy:

"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."

Lasagna

1 lb. hamburger (browned)

Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce

Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese

Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.

Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.

Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.

A three in one collection including:

BUFFALO GAL
CLUELESS COWBOY
THE BOSSY BRIDEGROOM






BUFFALO GAL
They'll never see eye-to-eye.

Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.

When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.

CLUELESS COWBOY
American Christian Fiction Writer's Book of the Year Finalist

Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.


THE BOSSY BRIDEGROOM
Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.

Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.

They commit to building a healthy marriage but his new job as her boss slips them back into old habits.

Reuben Dip

1 pound corned beef, julienned
1 cup sauerkraut, drained
1/2 cup 1000 island dressing
8 ounces cream cheese, softened
8 ounces Swiss cheese, julienned

Combine the ingredients in a mixing bowl and mix by hand. Place finished dip in a bowl. Surround with pumpernickel pretzel rods, rye toast, and crostini.

Make Ahead Cream Cheese and Fruit Dessert

Love this for pot luck because I can make it the day before.







7-1/2 graham crackers, broken in half (15 squares)
1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) Jell-o vanilla INSTANT pudding
1 tub (8 oz.) Cool Whip, thawed, divided
1 cup quartered strawberries
4 kiwis, chopped
1/3 cup flake coconut, toasted


Cover bottom of 13x9-inch pan with graham crackers.
Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the Cool Whip; spread over grahams. Cover with remaining Cool Whip and fruit.
Refridgerate several hours. Top with coconut just before serving.


How to Toast Coconut
Spread coconut evenly into thin layer on baking sheet.
Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.

Black Forest Chocolate Cheesecake

Need something decadent, yet quick and easy for your sweetheart? This cheesecake is the perfect choice.

If you have a can of condensed milk already or can't find chocolate, add 2 or 3 tablesoons of Ghirardelli unsweetened cocoa to the mixture.


1 1/2 cups chocolate cookie crumbs
3 tablespoons margarine or butter; melted
16 ounces cream cheese; softened
14 ounces can creamy chocolate sweetened condensed milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
21 ounces can cherry pie filling; chilled


Preheat oven to 300 degrees F.
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into prepared pan.



Bake 55 minutes, or until center is set.
Cool; chill.
Top with cherry pie filling before serving.
Refrigerate leftovers.

How to peel a boiled potato

Sour Cream Enchiladas

I got this recipe from coolestmommy

1 to 1.5 lb. ground beef
1 pkg. 10 inch flour tortillas
1 pkg. taco seasoning mix
1 small can chopped green chilies
1 small can evaporated milk
1 (8 oz) sour cream
1 can cream of mushroom soup
5 oz. grated cheddar cheese

Brown ground beef and drain off fat. Mix in taco seasoning and green chilies. Add 1/2 cup water and simmer for 15 minutes. Mix canned milk, sour cream and soup in another pan. Cook over low heat until boiling and thick. Put 2 tablespoons meat mixture on each tortilla and roll up. Pour sauce over enchiladas and cover with cheese. Place in oven at 350 until cheese melts.

Spud and Corn Chowder

4 slices bacon, chopped
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/4 lb. baking potatoes (about 3), peeled, cubed
1 pkg. (10 oz.) frozen corn, thawed, drained
2 stalks celery, sliced
1/2 cup chopped onions
1/2 cup melted butter
2 Tbsp. flour
2 cups milk


COOK bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
ADD broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.

MIX melted butter and flour in medium bowl. Stir in milk. Add to potato mixture; cook 3 to 5 min. or until heated through, stirring constantly.

Sprinkle individual servings with additional chopped cooked bacon, shredded cheese and/or chopped fresh parsley.

Gingerbread Molasses Cake - Ann Stephens

Every year, my family revives the old custom of eating a King Cake on Twelfth Night. It harkens back to my both my English ancestry and my hubby's French heritage. On January 5th or 6th, we have a nice dinner and follow it with a cake that has a quarter baked into it. I've tried a dried bean, like in the King cakes my mother-in-law enjoyed as a child in France, but they get mushy and are hard to find. The quarter is easier to find and harder for small children to swallow, but check their slices VERY, VERY carefully before you serve them!
Any cake your family likes works as a King Cake, but this is the one I'm making this year:

1 1/4 C all purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
4 T butter (1/2 stick)
1/2 C sugar
1/2 C unsulfured molasses
1 large egg
1 tsp baking soda
1/2 C boiling water

1 thoroughly washed quarter! ;) Leave this out if you want to use this recipe as a dessert for another time of year.

In a large bowl, sift together the flour, ground ginger, cinnamon, cloves and salt.

In another bowl cream the butter and sugar together until fluffy. Beat in the molasses and egg until the mixture is smooth.

In a measuring cup, combine the baking soda and boiling water till the soda is dissolved. Add the baking soda & water to the molasses mixture and stir (it will now appear curdled).

Add the molasses mixture to the dry ingredients and combine the ingredients well. I use an electric mixer for 2 minutes.

Pour the mixture into ONE greased and floured 8" or 9" pan, OR into a muffin tin with 12 paper liners. Bake at 350 degrees for 32 minutes for the round pan, or for 20 minutes for the cupcakes.

I serve this cake with cream cheese frosting or sprinkled with powdered sugar.
For a little more about Twelfth Night and my upcoming book, To be Seduced, visit my blog or my Facebook page!

Ann

Sneaky Mac and Cheese

This came from my friend Eve Savage's Mom:

Macaroni and Cheese

1 ½ cup elbow macaroni
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat milk (skim)
1/2 cup butternut squash or cauliflower, puree
8 ounces cheddar cheese, shredded
4 ounces cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper


Directions:
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.

Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).

Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).

Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.