Raspberry-Almond Thumbprints

*Rhonda gave this recipe to me, so all credit goes to her. I don't care for almond extract so I used vanilla and they are still delicious! Also, I used the handle of my whisk to make the "thumbprints" and it worked really well.

Cream together:
¾ cup softened (real) butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
½ tsp almond extract
1-2 Tbsp milk
enough icing sugar to make a thin icing

If you really only make the balls 1", you will get about 5 dozen.

Soft Lemonade Cookies

1 C butter, softened

1 C sugar

2 eggs

3 C flour

1 tsp baking soda

1 can (16 oz) frozen lemonade concentrate, thawed and divided

additional sugar

Cream butter and sugar. Add eggs, one at a time, beating well. Combine flour and baking soda; add to creamed mixture alternately w/ 1/3 C lemonade concentrate. Drop 2" apart onto ungreased baking sheet. Bake at 400 for 8-10 min Remove and brush warm cookies with remaining concentrate. Sprinkle with sugar.

Wacky Cake

3 c. flour
2 c. sugar
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
3/4 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Mix together and bake in greased 9"x13" cake pan or two 8" layer pans 350 F for 30 minutes.

Anna Mae's Icing

1 egg (or just the white)
2 c. powdered sugar
1/2 c. vegetable shortening
1 tbsp. vanilla
2 tbsp. flour
1 tbsp. margerine
2-3 tbsp. milk
1/2 c. cocoa (for chocolate icing)

Beat egg and 1 cup powdered sugar for 1 minute. Add other ingredients and beat until light and fluffy.

Red Lake Chicken Marinade

1/2 c. vinegar
2 tbsp. margerine
2-3 tsp. salt
1/2 tbsp. Worchestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. water

Bring to a boil and let cool. Marinate chicken thighs and legs for several hours or overnight. Grill chicken, basting with marinade.

HT: Merle Schantz

Mom's Molasses Crinkles

4 1/2 c. flour
4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1 1/2 c. brown sugar
1 1/2 c. vegetable shortening
2/3 c. molasses
2 eggs
white sugar for dipping

Cream sugar, shortening, molasses and eggs thoroughly. Add dry ingredients and mix well. Shape into 1" balls, dip into sugar, and place on ungreased cookie sheets. Bake at 350 F for 12-15 minutes. Makes 3 1/2 dozen.

Spinach, Pesto & Cheese Lasagna

3 c. ricotta cheese
1 c. shredded parmesan cheese
1 lg. egg
20 oz. frozen chopped spinach, thawed and squeezed dry
7 oz. prepared pesto
4 c. chunky pasta sauce
12 no-boil lasagna noodles (8 oz pkg is a little more than enough)
2 c. grated fontina cheese

Blend ricotta and parmesan in medium bowl. Season with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl. Brush 9x13 baking dish with oil. Spread 1 c. pasta sauce in dish. Arrange 3 noodles side by side, atop sauce. Spread 1 1/4 c. ricotta cheese mixture over noodles in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture, and spinach mixture 2 more times. Top with remaining 3 noodles and 1 c. sauce. Preheat oven to 350 F. Cover lasagna with foil. Bake 35 min. Uncover, sprinkle with fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 min. Let stand 10 min. Serves 8.

My notes: I used mozzerella cheese instead of fontina. This is so good that no one will even miss the meat! Also, it's in the Nisly cookbook, but for those who don't have that...

Spiced Pumpkin Muffins

Mix together:

1 cup flour

1 cup whole wheat flour (hey, they’re healthy!!)

1 tsp baking soda

1 tsp baking powder

½ tsp salt

¾ tsp ginger

½ tsp cloves

¼ tsp nutmeg

1 tsp cinnamon

Cream together:

¼ cup softened margarine or butter

½ cup sugar

½ cup brown sugar

Add:

¼ cup sour cream (may use low fat…told you they were healthy!)

¼ cup milk (soy or regular…again, your choice for health: use soy or low-fat! :)

1 ½ cup pumpkin (all that beta-carotene!)

1 egg

1 tsp vanilla

Mix two mixtures together just till combined. Makes 12 large muffins. Bake at 350 for 20ish minutes.

This recipe is aptly named. They are heavily spiced. They are really good, but if I make them often I will likely cut down on the spices just a bit, especially the cloves and ginger. The texture and flavour of these muffins is really good, but just wanted to warn you about the spices. :)

Buttermilk Drop Donuts

Mix:

2 cups flour

¼ cup sugar

1 tsp salt

1 tsp baking powder

1 tsp nutmeg

½ tsp soda

Add:

¼ cup oil

¾ cup buttermilk (or plain yogurt)

1 egg

1 tsp vanilla

Stir together well. Heat oil to deep-frying temperature and drop dough into hot oil by spoonfuls. Fry for 3-4 minutes or till golden brown. Remove from oil, drain for several minutes on paper towels and then roll in cinnamon-sugar, icing sugar or glaze. Makes about 20, I think. We rolled ours in cinnamon-sugar and they were good! The kids thought we had Timbits in Madagascar! :) They are a teensy bit like the sour cream donuts at Timmy’s.

Pumpkin Pie Bars

(from allrecipes.com, with minor changes)

Crust:

1 ½ cup flour

½ - 1 cup finely chopped nuts

½ cup sugar

½ cup brown sugar

1 tsp cinnamon

¾ cup margarine

Mix till crumbly. Reserve 1 ¼ cup crumbs. Press the rest into 9x13” pan.

Pumpkin filling:

15 oz pumpkin (slightly less than 2 cups)

1 can sweetened condensed milk

2 eggs

1 tsp cinnamon

¼ tsp each cloves, nutmeg, ginger and salt

Mix well and pour over crust in pan.

Mix reserved crumbs with 1 Tbsp flour. Sprinkle over pumpkin. Bake at 375 for 30ish minutes or till lightly browned. Cool several minutes, cut into squares and serve warm or at room temperature.

I took these to a potluck the first time I made them. I thought we would be able to bring leftovers home, but they were such a hit that the pan was nearly licked clean. :) The combination of the crust and filling is a winner for sure. I know I’ll make these again because a) I get to lick the lid of the sweetened condensed milk can and b) they taste like pumpkin pie without making pie crust. It’s a win-win situation.

Rhubarb Sticky Muffins

Cut ¼ cup cold butter or margarine into ½ cup packed brown sugar. Stir in 1 cup chopped rhubarb (fresh or frozen). Spoon evenly into 12 greased muffin cups.

Cream together 1/3 cup softened butter or margarine and 1/3 cup sugar. Beat in 1 egg. Combine 1 ½ cup flour, 2 tsp baking powder, ½ tsp salt, ¼ tsp nutmeg, ½ tsp cinnamon. Add alternately to creamed mixture with ½ cup milk.

Spoon dough over rhubarb mixture. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes, then invert pan on serving plate. Serve warm.

These are totally delicious when they are warm! If you wanted to make a dessert out of them and put ice-cream with them, that would really be good. When they are cold, they are still good, but not as good as fresh out of the oven. Also, you want the rhubarb to not be in huge pieces. Maybe ¼” slices?

(June 2013 - I'm editing this recipe to say that instead of the ingredients listed in red, I now use 1 tsp baking powder, 1/2 tsp baking soda, and a generous 1/2 cup buttermilk. So much better than all baking powder, which leaves my teeth feeling funny. :) )

Michele's (Amazing) Peanut Butter Icing

1 C icing sugar
1 C creamy peanut butter
5 Tbsp butter, at room temperature
3/4 tsp vanilla
1/4 tsp salt
1/3 C heavy cream

Place the icing sugar, peanut butter, butter, vanilla and salt into bowl. Beat with electric mixer on medium-low speed until creamy, scraping down sides as you go. Add the cream and beat on high speed until the mixture is light and smooth.
Lick the beaters, the bowl, and whatever you don't put on the cake.

Cherry Crisp

Pour 2 cans of cherry pie filling into a 9x13 pan. If you have real cherries that need to be thickened, consider yourself blessed and then thicken them. Now get a big bowl and use a pastry blender to mix together ¾ cup packed brown sugar, ½ cup flour, ½ cup oats, 1/3 cup butter or margarine, ¾ tsp cinnamon, ½ tsp nutmeg. Taste the crumbs. Sprinkle these crumbs over the cherries. Bake at 375* F for about 30 minutes or until topping is browned. Serve warm with vanilla ice-cream. Eat the leftovers for breakfast. If you can’t get real cherries, I suggest making something else so you’re not disappointed.

Easy BBQ Bork Sandwiches

Put 2-4 lbs of beef and/or pork roast in slow cooker. Make sure that you’ve taken off any strings if your meat is tied up, but don’t worry about trimming fat. (A combination of beef and pork is really tasty!) Pour enough Coke (That’s right. Good ol’ Coca Cola.) over the meat to come up to ½ the depth of the meat. Cook on high for 6-8 hours, turning the meat over after 3-4 hours, then turn the slow cooker to low or off.

When the meat is very tender, take the meat out of the Coke and shred it with two forks in a pan large enough to add the BBQ sauce to the meat. If the pieces are too long, snip it with a kitchen scissors (if you don’t have a kitchen scissors, I’m sorry) right in the pan*. Just point the scissors straight down and snip away. Take it from me, kids don’t like to eat this if the meat is in long strands that are hard to bite.

Ok, now dump in about 1 cup of your favourite BBQ sauce**, 1/3 cup of the Coke/broth mixture in the slow cooker, ½ - ¾ cup ketchup, 3 tbsp vinegar, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tsp mustard and ½ tsp liquid smoke and salt to taste. (These measurements are for about 4 lbs of meat.) Stir it all up and heat till it’s steaming. Add more of the broth if it’s too dry. Serve on buns or rolls of some kind.

This is really good with homemade mac and cheese or potato salad or potato wedges or veggies and dip or coleslaw or 3-bean salad. Or all of the above. I would guess that 4 lbs of meat serves about 10-12 adults.

*I give all the credit for cutting it this way to my sister, Robyn. She is a brain in the kitchen.

**I suppose you could use all bottled BBQ sauce, but for me BBQ sauce is a little expensive so this is what I do.

Homemade Mac and Cheese

In a microwaveable 4-cup measure, melt ¼ cup margarine. Whisk in ¼ cup flour, ½ tsp mustard, ½ tsp Worcestershire sauce, ½ tsp salt and ¼ tsp pepper. Gradually stir in 2 cups milk and microwave till thickened, stirring at 1 minute intervals. Stir in 2 cups grated cheddar cheese.

Boil 2 heaping cups macaroni as directed on package. Drain and return to pan. Pour cheese sauce over macaroni and heat. Taste it to see if it needs more salt. Don’t worry if it looks a little soupy at first, it will thicken up.

If you use a larger pasta (spirals or shells) use 3 cups. I use about ¼ cup cream cheese, 1 ½ cups grated cheese that’s kind of like strong mozzarella and about 4-5 cheese slices. Once in awhile I add a big glob of the “sour cream” we have here, or more cream cheese. Or spreadable bleu cheese. Use your imagination. I also add some yellow food coloring because we don’t have yellow cheese and isn’t mac and cheese supposed to be yellow? Also, the original recipe says to bake this till it’s bubbly, but in my opinion that just dries it out. It’s nice and creamy this way, so why bother?

Pavlova (or Meringue Nests)

4 eggs whites

1/4 tsp cream of tartar

1/8 tsp salt
1 C white sugar

Combine egg whites, cream of tartar and salt. Beat until frothy. Add sugar and beat until stiff peaks form.

Spread waxed paper on cookie sheets. Fill icing bag with meringue and pipe onto waxed paper in the shape you want (basic round nests are nice too), about 4" in diameter. Fill in the middle but leave edges slightly higher.

Bake in preheated oven at 300F for about 40 minutes, or until they start turning very slightly brownish around the edges. Turn off the oven and leave them in until cool. Do not refrigerate.

Fill with sliced strawberries and whipped cream or lemon pudding topped with fruit.

*Note: This was the first time I made these and I'm not sure what to think about the baking time/oven temp. Part of them was melt-in-your-mouth and part of them was chewy (on the same piece). I couldn't tell if the chewy part was underbaked or overbaked. I liked them melty and Daryl liked them chewy. If you know what the secret is, please tell me! Either way, they are quite delicious.

Grilled Teriyaki Salmon

1/2 c. vegetable oil
1/4 c. lemon juice
1/4 c. soy sauce
1 tsp. ground ginger
1 tsp. ground mustard
1/2 tsp. garlic powder
4 salmon fillets (approx. 6 oz. each)

In a large resealable bag or shallow glass container, combine the first 6 ingredients. Add salmon, skin side up, to marinade; cover and refrigerate for 1 1/2 hours. Drain and discard marinade, or use it to baste the salmon while grilling. Grill salmon, skin side down, over medium heat for 15 to 20 minutes or until fish flakes easily with fork. Do not overcook or salmon will be dry.

my salmon had no skin, and i flipped it over half way through marinading so the flavor was all the way through. this is very easy and very, very delicious.

Summer Salad

Romaine lettuce - however much you will eat!
Strawberries, sliced
Grapes, halved

Dressing:
1/2 C mayo
2 Tbsp vinegar
1/4 C sugar
1/4 C milk
1 Tbsp poppy seeds

Next time I will throw in some carmelized pecans or toasted almonds.
Yummy!

Vegetable-Beef Soup

This is the most delicious homemade vegetable-beef soup that I’ve ever tasted. I adjusted another recipe a lot for what I had and the fact that I can’t serve chunky tomato things to my family. The broth turned out to be SO good, so I would recommend pureeing the tomatoes and onions, even if you don’t mind the chunks. It makes a huge batch and for me that’s fine cause I could eat this every day. If you leave out the potatoes I think you could freeze this well. Just add the potatoes when you reheat it. The original recipe called for celery and peas, but I couldn’t get either one. Also, keep in mind that my onions are very small, but strong.

Brown one kilo diced beef (roast) with one chopped onion and ½ chopped green pepper. When beef is nearly browned, add 5 cloves minced garlic. Brown completely and add 8 cups beef broth. Puree 3 tomatoes and 3 small onions in blender, adding a bit of water if needed. Add to soup with 2-3 Tbsp tomato paste, 2 Tbsp sugar and pepper and salt to taste. Simmer for 1-2 hours. Add 1 cup chopped fresh green beans, 1 cup diced carrots, 1 ½ - 2 cups finely diced cabbage, 1 ½ cups diced potatoes, 1 small can corn, 1 small can kidney or white beans. Simmer 20-30 minutes, or until vegetables are done. Add salt if needed. Serve with biscuits or cornbread.

Pumpkin Cheesecake Bars

(i got all these recipes from allrecipes.com, but i thought i'd put them on here anyway. here goes...)

1 (16 oz) package pound cake mix
3 eggs
2 T. butter, melted
4 t. pumpkin pie spice, divided
1 (8 oz) softened cream cheese
1 (14 oz) can sweetened condensed milk
1 (15 oz) can pumpkin puree
1/2 t. salt
1 c. chopped pecans (optional)
Directions:
1. Preheat oven to 350 degrees. Coat a 15x10 in. jelly roll pan with non-stick spray.
2. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 t. pumpkin pie spice until crumbly. Press onto bottom of prepared pan.
3. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 t. pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.
4. Bake 30-45 min., or until set.
5. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

these bars are phenomenal. they remind me a bit of those pumpkin things they used to sell at jim's bakery. yum!

Unbelievable Chicken

1/4 c. vinegar
3 T. prepared mustard
3 cloves minced garlic
1 lime, juiced
1/2 lemon, juiced
1/2 c. brown sugar
1 1/2 t. salt
ground black pepper to taste
6 T. olive oil
6 boneless, skinless chicken breast
Directions:
1. In a large glass bowl, mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in mixture. Cover, and marinate 8 hours, or overnight. (I marinated it over 24 hours and it was great)
2. Preheat an outdoor grill on high heat.
3. Grill 6 to 8 minutes per side, until juices run clear. Baste during grilling, then discard marinade.

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

1 T. tomato paste
1/2 t. salt
1 t. white sugar
1 t. garam masala
1/2 t. ground cumin
1/8 t. cayenne pepper
3 T. chopped, fresh cilantro
1 fresh jalapeno, chopped
1 T. fresh lemon juice
1 c. coconut milk
3 T. vegetable oil
1 t. black mustard seed
3 cloves minced garlic
1 1/4 lb. medium shrimp, peeled and deveined
1 T. cornstarch
1 T. cold water

Directions:
1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin, cayenne pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should only take a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick. Serve over rice.

Vegetable Curry

I made this up, with inspiration from the Indian Chicken recipe in More With Less.

Chop up cabbage, onions, red bell pepper, potatoes and green beans. Fry in a mixture of olive oil and margarine until the cabbage starts to wilt. Add equal amounts of weak chicken broth and soy sauce, and about 1/3 as much honey. (That should make enough sauce to almost cover the vegetables.) Season with minced garlic, ginger (I don’t use real ginger), turmeric, cumin, curry and salt and pepper to taste. Stir in a bunch of chickpeas. Simmer till the potatoes are done. Serve on rice.

Crepes

These are so good just sprinkled with cinnamon sugar while they are hot, and then rolled up and eaten quickly. :) Another great way to serve them is with pie filling that has whipped cream folded into it. I tried it with peach sauce that we get here (like chunky applesauce) and it was great. In restaurants here you can get them with vanilla ice-cream inside and hot chocolate sauce over them.

Combine in blender:

5 eggs

1 ¼ cup flour

2 tbsp sugar

rounded ¼ tsp baking powder

1 ¼ cup milk

5 tbsp water

4 tsp melted butter

Blend for one minute, scrape down sides and blend 15-30 seconds longer. Heat buttered omelet pan and fry scant ¼ cup batter at a time. Tilt pan quickly to spread batter in a circle. Fry till the top appears almost dry, then flip the crepe. Stack on a plate or fill and roll immediately. Crepes should appear slightly ‘lacy’ around the edges and slightly thicker in the middle.

Makes about 14, I think.

Tomato Soup for One

Fill a large mug almost to the top with pure tomato juice. Add a bit of milk until it looks creamy enough (or you could add some water too to tone it down).
Add:
seasoning salt
garlic powder
basil
pepper
hot pepper sauce
Microwave on medium power (so the milk doesn't curdle, but even if it does it still tastes good). Drink it up with a slice of whole wheat toast, a slice of cheese, and you have a full meal deal. What a great way to get a big serving of veggies in! This will be my new handy lunch.

Stuffed Italian Meatloaf

1 lb. ground beef or turkey (I used turkey and it's fine if it's good quality)
1 egg
1/2 c. Italian bread crumbs
Worcestershire sauce
ketchup
mustard
1/4 c. chopped onion
garlic powder
salt
pepper
Italian seasoning

Mix together and put half the mixture into a loaf pan. Push some of it up the sides of the pan a bit to make room for the filling.

Filling:
1/2-3/4 c. ricotta cheese
Italian seasoning
garlic salt
1/4 c. parmesan cheese

Put filling on first layer of meat and then put the rest of the meat on top of the filling. Squirt a little ketchup on top and sprinkle on some garlic powder and a little more Italian seasoning. Bake at 350 for 1 hour.

Yes, I did make this up and I didn't measure so you're guess is almost as good as mine. Just make meatloaf like you know how, except use these general ingredients. You won't be sorry. If you are, just don't ever make it again. Also, treat it well by serving it with mashed potatoes.

Breakfast Casserole

3 cups hashbrowns (thawed, if using frozen)
1 1/2 cups ham or 1 lb. sausage
1 1/2 cups shredded Colby cheese
Onion flakes or onion to taste
6 eggs
3/4 cup milk
1 teaspoon salt

Mix hashbrowns, ham, cheese, and onion flakes together. Beat eggs and milk; add salt and mix together. Pour mixture in greased pan and bake at 325 for 1 hour.

Note: this is all the info the recipe gives. If you put this into a 9x13 it will be kind of thin, but it works. Also, it serves about 5 people. It works fine to double it, put it in a 9x13 and bake it just 5 or 10 minutes longer. And, last but not least, I've never bothered with onions of any sort and it still tastes great.

Indian Chicken

This recipe is from the More with Less cookbook. I change it a bit when I make it, so here is my slightly-altered version.

Heat in large skillet:
2 T margarine
1 T vegetable oil (basically enough of both/either to saute the onion in)
Saute 1 med. onion, chopped
Combine and add to onions:
3 T flour
2 T curry powder (I like madras curry for an extra kick, and I add extra)
1 t ground ginger
2 t salt
Combine and add to onion mixture:
1/3 c honey
1/4 c soy sauce
3 c chicken broth or bullion
3-4 c drained chick peas
approx. 1 lb. cooked, shredded chicken
Cook over high heat, stirring, until sauce thickens. Serve over rice.

In the original recipe it says to use a "3-lb fryer" for the chicken. I usually just cook a bunch of chicken legs and take the meat off the bones ahead of time. It's cheaper than using other chicken parts, I think. :)

Mocha Mousse Brownies

2/3 c. semisweet chocolate chips
1/2 c. butter
1 c. plus 2 tbsp. sugar
2 eggs
1/4 c. hot water
2 tbsp instant coffee granules
1/2 c. flour
1/2 c. baking cocoa
1 tsp. baking powder

Mousse:
1 envelope unflavored gelatin
1/4 c. cold water
2 tbsp. instant coffee granules
3 oz. cream cheese, softened
1/4 c. sweetened condensed milk
1/2 c. semisweet chocolate chips, melted
1 c. heavy whipping cream

In a saucepan over low heat, melt the chips and butter; pour into a mixing bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; beat into chocolate mixture.
Spread into a greased 9x13" pan. Bake at 350 for 15-20 min. until a toothpick comes out clean (brownies will be thin). Cool completely.
For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 min. Cook and stir over low heat until gelatin in dissolved. Remove from the heat; stir in coffee granules until dissolved.
In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until firm. Cut into squares. Yield: 2 dozen.

These take a little time to make, but they're worth it!