Chicken Tetrazzini

Easy, quick, cheap, and my family loved it.

1 8oz pkg spaghetti
1 can cream of chicken soup
1/2 cup milk
2 cups diced cooked chicken
1 4oz can of sliced mushrooms (I super chopped them up)
1/4 cup grated Parmesan cheese

Cook spaghetti. Drain and place in a buttered 2 quart casserole pan. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake at 350 in oven for 30 minutes.

Costa Vida/Cafe Rio Salad-Debbie Style

My friend, from back in the day when Andrew was going to school and we lived in Student Housing, contributed this recipe to our ward cookbook. This meat is so super scrummy. I thought it would be perfect for Cafe Rio salad. I prefer the beef to the sweet pork (that pork is just WAY to sugary for me) when I get a salad from Cafe Rio or Costa Vida. The dressings I found online and modified to suit our tastes. Kelsey who usually prefers the creamy tomatillo ranch was hogging the cilantro lime I made for myself. So without further Ado...

Crock pot Mexican Style Meat

by Tiffany Pickett

4 pounds chuck roast or pork roast or chicken breast

1 tsp. salt

1 tsp. black pepper

2 Tbsp. olive oil

1 onion, chopped

1 1/4 c. green chili, diced (I used diced canned green chilies)

2 tsp. chili powder

1/3 c. hot pepper sauce

1 tsp. garlic powder

water as needed

1. Trim the roast of any obvious excess fat (use your kitchen shears) and season with salt and pepper. Heat olive oil in a large skillet over high hear, then sear meat on all sides.

2. Transfer the roast to a crock pot (spray with no-stick cooking spray first). Add onion, chili peppers, chili powder, hot pepper sauce, and garlic powder. Add about 2 inches water.

3. Cover crock pot and cook on high setting for 6 hours, checking to make sure there is always a small amount of liquid at the bottom.

4. Reduce heat to low setting for 2-4 hours, or until meat is totally tender and falls apart.

5. Shred meat with 2 forks ( I prefer to put it in my kitchen aid mixer, wait 10 minutes, and "mix" in with my flat batter blade. It shreds the meat quite nicely, or you can use a hand mixer as well). Use in burritos, chimichangas, enchiladas, etc. It freezes beautifully!

**This recipe is for a fairly mild meat. For more spice, add up to 3/4 cup hot pepper sauce and decrease chili powder to 1 tsp and add 1 tsp. cayenne pepper.

Here are my versions of dressings

Creamy Tomatillo

1 packet (1 0z.) ranch dressing mix

1 c. mayo

1/2 c. milk

1 lime, juiced

2 cloves garlic

1 bunch cilantro, washed

1/4 c. cotija cheese, crumbled (find in the ethnic section)

1/4 c. green salsa *

hot sauce

Mix all ingredients in a food processor except hot sauce. Add hot sauce to taste. This tastes best if refrigerated overnight.

Bet you're wondering where the tomatillos are? The main ingredient in green salsa is tomatillos, just saved you 20 minutes at least :)

* A note about green salsa:

The first one or two ingredients in green salsa is tomatillos. There are several brands of green salsa and they all have varying degrees of heat. Hernandez is quite popular, but I find it to be quite spicy. I've found LaCostena brand to be quite pleasant. Start off with the 1/4 cup and add more if you feel you need it. You can skip the hot sauce altogether too if you prefer.

REVISED Creamy Tomatillo

okay, this our even faster better tasting version

2 soup spoon sized scoops of sour cream (about 1/2 cup)

2 soup spoon sized scoops of mayonnaise (about 1/2 cup)

1/2-3/4 cup ranch dressing from a bottle (we used Kraft)

2- 4 Tablespoons green salsa (LaCostena) (2 was spicy enough for us)

1 lime zested and juiced

1 bunch cilantro washed and bottom trimmed

2 cloves garlic, crushed

Mix all ingredients in a cuisanart. This is great because it chops up the cilantro so you don't have to dink around with a knife and cutting board. Make in the morning or the night before. It needs a LEAST 8 hours for the flavors to meld.

Cilantro Lime Vinaigrette

1/2 cup canola oil

2 limes, zested and juiced

2 cloves garlic

1/2 cup limeade concentrate, thawed

1/2 c. cotija cheese, crumbled

1 bunch cilantro, washed

Mix all ingredients in a food processor. Adjust to taste if needed (may need more sugar or lime juice). Once again this tastes best after sitting overnight.

Cilantro-Lime Rice

Ingredients:
1 cup uncooked white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and SIMMER 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice, stir. Serve warm.

OTHER INGREDIENTS

Warm flour tortillas

Canned pinto or black beans (or both) drained, rinsed and heated

About 4 heads chopped,washed, and spun (in a salad spinner) romaine lettuce

Cotija cheese

Lime wedges

Chopped tomatoes or salsa

Guacamole

To assemble the salads:

In a large bowl place a warmed flour tortilla.

Add rice and beans

Top with lettuce

Meat

lightly crushed tortilla chips

cotija cheese

cilantro sprig

lime wedge

tomatoes or salsa in a scoop in the corner

guacamole in a scoop in the corner

Add your choice of dressing and ENJOY!!!

If you prefer the PORK please click here to link up to the other recipes this will take you to the salads section, please scroll down till you find it.

Easy Crock Pot Recipes

taco soup

-1 jar of salsa

-2 chicken breast/light cooked before hand

-1 can of black beans

-1/2 bag of frozen corn, lightly thawed

-1 can of V8

-1 can of tomato puree

-1 package of taco seasoning

-we added a little bit of parsley, just a sprinkle.

put all in crock pot for 5-6 hours, and when chicken is fully cooked, take out and shred. then put it back in for a little bit longer. serve with homemade tortilla strips, made out of the uncooked tortillas from costco, and fried with olive oil. also, sour cream is delish on top. Enjoy.

Chili:

-2 cans of kidney beans

-1 can of chili ready tomatoes

-1 can of tomato paste

-1/2 can of tomato puree

-1 package of dry chili powder/mix

1 pound of ground beef OR turkey

put all in crockpot on low for 4-5 hours or high until meat is all cooked through.

more to come....

Schinken Noodlen ( Ham noodles)

This is a great recipe to use up extra ham.

1 yellow onion, chopped

1 clove garlic, crushed

1/2 stick butter

1-2 cups cubed ham ( Can buy a chunck at the deli and cube it)

12- 16 oz package pasta of choice (I use small shell pasta)

12- 16 oz shredded swiss cheese

Saute onion in butter, add garlic and ham. (Use a big skillet)

Cook pasta till aldente or according to taste. Drain and add to skillet. Stir in 3/4 of the shredded cheese. Mix well. Top with remaining cheese. Cover skillet with lid till melted or you can put into a casserole dish, then top with remaining cheese and bake at 350 for 10-15 minutes, till chesse is melted.

Pineapple Chicken

6 chicken breasts

salt and pepper to taste

1 package onion soup mix

1 16 ounce jar apricot pineapple preserves

1 bottle Russian dressing

1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

Candied Chicken

6 chicken breasts

Sauce:
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce

Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!

Cheese Fondue

A must have at our house at least once a month. A dinner my kids gobble up.

2 loaves French bread cut into cubes

1/2 lb. Swiss or Emmenthallar cheese, shredded

1/2 lb. Gruyere or smoked swiss, shredded

2 T. cornstarch

1/2 tsp dry mustard

pinch nutmeg

Combine above ingredients in a bowl so the dry ingredients are evenly mixed throughout the cheese.

1 garlic clove peeled and crushed

1 cup white wine, apple juice or white grape juice

Combine in a fondue pot and set on medium low; if using wine, the alcohol will burn out. When liquid is bubbly, slowly add the cheese mixture one handful at a time. Keep stirring and add more cheese till all is incorporated. Turn pot down to WARM. Serve with bread cubes and enjoy.

We usually add a nice big green salad with tomatoes and cucumbers to round out the meal.

look ma, I cooked fish

Telapia with lemon and garlic:

-telapia, rinsed and patted dry with paper towel

-lemon juice

-1 tablespoon melted butter

-garlic

-parsley

-pepper

-parmesan

--put rinsed and dried telapia on a foil covered pan, that has been sprayed with Pam. Put lemon juice on whole fish, then melted butter, then sprinkle parsley.pepper.and garlic on top. cook at 375* for 30 minutes and no longer. When you take it out of the oven it should break apart with a fork really easily. Sprinkle some parmesan on top for finishing touch and squeeze a little bit more lemon on top for some extra zing!

{i have never cooked fish in my life, let alone enjoyed it. This is a really summery fun recipe}

parmesan chicken

this meal is super duper easy. and the clean up is lovely. 

-chicken breast

-butter{melted}

-saltine crackers

-salt/pepper

-parmesan

-First you soak the chicken in the butter, until well soaked and seeped in..just a tad. {we added some of our own herbs to the butter mixture and salt and pepper}

-Then, you crush the saltines in a bag, until broken down. and dip each piece of chicken in mixture until coated.

-put on tin foil covered pan and sprinkle {i doused them} with parmesan cheese.

-put in oven for 30 minutes. at 350 degrees

We put with marinara sauce/ranch. you can put it with the classic pasta dish as well. it's easy and fun. good luck. :D

Cafe Rio Pulled Pork Salad (KSL)

Thanks Mom!

Sweet Pork

Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar

(I've also seen this using a can of Coke and 1 cup brown sugar, which was very good, but I think I would like the salsa one too)

Method:
Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.


Cilantro-Lime Rice

Ingredients:
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.


Creamy Tomatillo Salad Dressing

Ingredients:
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Method:
Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Spaghetti Pie

This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!

8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese

Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.

Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.

Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.

Bake in a 350 oven for 20-25 minutes or till bubbly.

Chicken Cordon Bleu

finished product

pre-cooked

-chicken

-swiss cheese

-bread crumbs

-ham slices (deli slices)

Easiest recipe ever! Slice the chicken in half and place 2 ham slices and a piece

of swiss cheese inside. put flap of chicken back on and put bread crumbs, salt 

and pepper on top. Place in oven at 400 degree's, For 45 minutes.  When it's 

all cooked place another piece of cheese on top and put in oven again, for about

3 minutes, or until cheese is melted. 

Delicious, Easy, Filling meal. 

Creamy Macaroni and Cheese with Ham

Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup (spooned and leveled) all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
Nutmeg
1 1/4 cups (5 ounces) shredded yellow cheddar cheese
1 1/4 cups (5 ounces) shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces
2 white sandwich bread

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne & nutmeg, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham.Transfer to a 9-by-13-inch baking dish or individual dishes (see note, below left). Set aside.

(This topping is the best and would be great on anything where you need a breaded topping....cheesy, crunchy, yum!) In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes

I always add nutmeg. Just add a dash or two. It adds a kick without making you think. Hmmm...there's nutmeg in this. Also, the cyanne pepper is a really great addition. I just add all one kind of cheese.

Enjoy....Em

Skillet Chicken Parmesan

Sauce (this one is fresh and delicious or use your favorite pre-made)
¼ cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
4 boneless skinless chicken breasts
1/3 cup Progresso Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
½ cup shredded mozzarella cheese
2 TBS grated parmesan cheese

1. Heat 2 TBS of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

Chicken Spaghetti

I so love the Pioneer Woman! See her fun picture recipe here or just follow below.

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained (I didn't have, but sure it would be good)
3 cups dry spaghetti, broken into two" pieces (cooked in broth from boiled fryer, or water with chicken bullion...)
2 cups chicken broth (from boiled chicken or can, like I did)
1 tsp Lawry's Seasoned Salt
1/8 to 1/4 tsp Cayenne pepper (or none, zero, niltch for DH who hates spicy anything!)
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

I also added some of my freshly canned tomatoes, drained, and some garlic. Yum!

Cook 1 cut up fryer or chicken of preference and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.) Yum!

Smothered Chicken

Absolutely scrumptious, pretty easy, and quick to pull together. Super Yum!!!! Stole it from my other food blog, Delectable Edibles

4 boneless, skinless chicken breasts
1 t oregano
1/2 t salt
1/2 t garlic powder
1/2 t pepper
1/4 t red pepper
1 T butter (or olive oil)
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 c sliced mushrooms
1/2 c shredded mozzarella
1/2 c shredded cheddar

Spray skillet with cooking spray; heat over med. heat. Sprinkle chicken with seasonings. Cook in skillet until done. Remove from skillet and keep warm.
Heat oil in skillet. Cook pepper, and onion about 5 minutes, until crisp-tender. Stir in mushrooms and continue cooking until veggies are all done. Return chicken to skillet, spooning veggies over it. Sprinkle cheese over mixture and remove from heat. Cover and let stand until cheeses are melted. Mmmm... cheesy goodness!

Maple-Glazed Chicken Breasts with Pears

This sounds a little odd, but the combination of flavors is delicious

2 Tbs butter
1-2 onions, coarsely chopped
salt
ground black pepper
2 Bartlett pears (or other firm pears) peeled cored, and thickly sliced (I've also used canned in a pinch)
2 Tbs chopped fresh sage (or some dry to sprinkle)
4 chicken breast halves, skinless & boneless (about 3 lbs)
2 Tbs mustard (preferably grainy)
2 Tbs maple syrup (real maple syrup if you have it)

Set oven to 450 degrees

In a large skillet with an oven-proof handle (cast-iron works well), heat 1 Tbs of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.

Meanwhile, sprinkle the chicken breasts with salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1 Tbs butter and set the breasts in the pan top down. Cook over medium heat for 5 minutes, or until browned.

In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the top of the chicken. Return the onion and pears to the pan, tucking them under the breasts.

Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. You can also cook pear mixture and brown the breasts in advance, then roast them together just before serving.

Ham & Garden Vegetable Stir-Fry

Sauce:
4 Tbs cold water
1 Tbs cornstarch
¼ cup soy sauce
2 Tbs orange juice
4 tsp sugar
Pepper
(Or just use Yoshida sauce (sp?...I've always just called it Yoshi sauce) that you can thicken a little with cornstarch which is super yummy!)

1-2 cups chopped ham (or it would also be good with cooked, chopped chicken)
Fresh or frozen vegetables (ie: carrots, onion, green beans, cauliflower, broccoli, zucchini, yellow squash)

Combine water and cornstarch. Stir in soy sauce, orange juice, sugar and dash pepper; set aside).

If fresh beans, steam for 2 minutes. Add cauliflower and broccoli and steam for additional 2 minutes.

Pour oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Add onion, ham and carrot; stir-fry 2 minutes. Add beans, cauliflower, broccoli, squash and zucchini. Stir fry 3-4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok (or large pan). Stir sauce and add to the center of wok. Cook and stir till thickened and bubbly. Stir to coat vegetables with sauce. Cook and stir 1 minute or till heated through. Serve over rice (I prefer the brown rice)

This meal is my personal favorite!

Zucchini Casserole

“Vegetable garden season and I love it!  This is actually super yummy.  I'm surprised every time I make it how much I like it.” Sara Sandburg

2 lbs zucchini, sliced/quartered (6-8 cups...I usually do 8ish)
1/4 cup chopped or sliced onions
1 can (10 oz) condensed cream of chicken soup
1 cup Sour Cream
1 cup shredded carrots1 pkg (8 oz) herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Set aside.  Combine soup and sour cream.  Stir in carrots.  Fold in the drained squash and onion.  Combine stuffing mix and melted butter.  Spread half of stuffing on bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.

Bake at 350 for 25 to 30 minutes, uncovered.  Makes 6 servings.

Easy Meatballs

O.K. folks, these are my super- easy -look- like -you -took- all- day- meatballs. I've used these in a meatball buffet when Kelsey was baptized. Whenever I'm entertaining for a crowd, I write down the entire menu, from drinks to dessert. This helps me to remember everything when it comes time to serve.

Cranberry Meatballs
1/2 package of frozen meatballs from Costco (Italian Style)
1 jar of "Homemade" brand chili sauce. This can be found by the ketchup, it's in a glass bottle which is kinda in the shape of an apple. It distinctly says Homemade on the lid.
1 can of jellied cranberry sauce.

You put the chili sauce and cranberry sauce in a crockpot and stir it up. Double the sauce if you're serving it with rice. Then add the meatballs. Cover and cook 4-6 hours or until hot. Stir before serving. Can serve with rice or use as an appetizer.

Swedish Meatballs
1/2 package frozen meatballs from Costco (Italian Style)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms in water
milk to thin

Again, mix the sauce up in the crockpot. Use the mushroom water too, it has lots of flavor. Add the meatballs and heat through till hot, 4-6 hours in the crockpot. Stir before serving. Definately good with rice. This is my signature dish whenever I have to bring dinner to someone. I bring them my little crockpot filled with these meatballs, my rice cooker full of hot steamed rice and a salad or green peas. Usually it's cupcakes for dessert. Everyone always wants the recipe. Gotta love that!

Oriental meatballs
1/2 package of those Costco meatballs
Yoshida sauce to fill the crockpot 2/3 full.

Add the meatballs FIRST, then put the Yoshida sauce in. Heat and serve with rice.

Well, I hope these recipes keep you on the "ball" ha, ha, ha!