Goodies

Trying to get a few goodies made in preparation for Christmas week.  This year is one of the special ones when we'll have the three sons with us, at least for a few days prior to Christmas, if not on Christmas Day (Iowa DIL has to work that day). 

Yesterday I made some Munchy Crunchies, a candy I've been making for about 40 years.  The original recipe called for chow mein noodles, but somewhere along the line I started using shoestring potatoes instead and we like them better. The salt in the potatoes is a nice contrast to the  sweetness of the chips.
Sorry I forgot to take a picture before putting them in the freezer (away from temptation) but here's one I found on the internet

MUNCHY CRUNCHIES

These have been a particular family favorite for many years.

6 oz. chocolate chips     

6 oz. butterscotch chips    

2 (3 oz) cans of chow-mein noodles

1 C. peanuts (optional)

Spread candy evenly in an 11 or 12-inch electric skillet. Set control at 200º. Cover; cook 5 minutes. Stir to combine softened candy; mixture may not be smooth. Add noodles & nuts; stir until coated. Remove from heat. Drop by teaspoons onto waxed paper.

Variations:

**I prefer using shoestring potatoes. The saltiness gives excellent contrast to the sweetness of the chips. I often substitute peanut butter chips for the butterscotch chips and I never include nuts.

I had a big can of shoestring potatoes so there was some left over after making the candy.  I decided to try using them as a substitute (actually in addition to) the potato chips in these long time favorite cookie.  I made them today and they turned out great

POTATO CHIP COOKIES

I first made these cookies about 1972 and they became one of our favorites. A great way to use the last broken chips in the bottom of a bag.

1 C. soft butter or margarine
1 tsp. vanilla
1 C. brown sugar
1 C. chopped walnuts (optional)
1 C. sugar
2 C. crushed potato chips
2 eggs, beaten
1 tsp. baking soda (optional)
2 ½ C. sifted flour (or slightly less)

Combine butter, sugars and egg in large mixing bow. Beat until creamy and smooth. Add remaining ingredients and mix well. Roll in balls and place on greased cookie sheet. Bake at 350 º for 12-15 minutes. Cookies will appear not done when first removed from oven. Let set a few minutes before moving from sheet to cooling racks. Makes about 6 ½ dozen.

Note: Can add butterscotch chips or oatmeal or coconut and less flour. Pecans are good in place of walnuts.

Happy Baking!

My Cornbread Problem

I liked cornbread when I was a kid.  It was served fairly often for the school lunch program.  I don't remember what they served it with, but I remember the cornbread.  They either always made too much, or there weren't that many kids that did like it (this was Iowa..not the deep south), because there was always a lot left over for the next day.  When this happened they would put it on a side table that was an "all you can eat" offer.  And I would eat a lot of it..smothered with white Karo syrup.  (I know..yuck!)  We didn't have it often, if at all, at home, so I took advantage.

One evening, after a day of eating lots of cornbread for lunch I got  sick.  I'm sure it was probably just a flu bug or something, but I always blamed the cornbread.  And for years I could barely look at cornbread.  I still can't eat it often, or much (and definitely not with Karo syrup).

Do any of you have associations that put you off a particular food?

I said all that to share this........one of my new favorite  breads.  I found this recipe for a yeast cornbread in a Taste of Home magazine a year or so ago.  It has enough cornmeal in it to please Tom, and not enough to trigger my bad reaction.  It makes wonderful toast too!  The recipe can be found on the link above.

I made a loaf last night.  Yum!





 
It's setting on the beautiful table runner I won on Stichingquilt.  It came yesterday and I love it.  Thank you, Elaine!
 
 
Update to the temperature issue.  Tom recalled that I turned the thermostat down when our grandson was putting in the new kitchen floor.  Being young and healthy and working hard, he was feeling like he was in a sauna.  Guess we never turned it back up.  No wonder I've been complaining about being cold so much lately! 
 
Additionally we don't have water.  Had it when I got up and made coffee, but now we don't.  Before I panicked and called a plumber, I called the neighbors and they don't have water either, so apparently it's a city problem.  Hope it doesn't take too long to fix.

Best Date Bars

Last Saturday I baked (among other things) a pan of these date bars to take to church for coffee fellowship. Arrived at church and realized I'd forgotten them at home. Wisdom says to freeze them for the 31st when we take treats again, but I'm not sure they will last that long! OMG they are good! Back in the 70's I used to buy a packaged mix for date bars (one of the few packaged things I ever used or liked). I loved them and the boys loved them. In the last few years I've been thinking about them and searching for a recipe. Recently I bought a Taste of Home annual and found this recipe. Not quite the same, but every bit as good!

1 pound pitted whole dates


2/3 cup packed brown sugar

2/3 cup orange juice

3 teaspoons vanilla extract



CRUST:

1-1/2 cups all-purpose flour

1-1/2 cups old-fashioned oats

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

Dash salt

1 cup cold butter, cubed

3/4 cup coarsely chopped walnuts

Vanilla ice cream, optional

Directions

In a small saucepan, combine the dates, brown sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened and dates are tender, stirring constantly. Remove from the heat; stir in vanilla.

In a large bowl, combine the flour, oats, brown sugar, cinnamon, baking soda and salt. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish. Carefully spread with date mixture.

Stir walnuts into remaining crumb mixture. Sprinkle over filling; press down gently. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Serve with ice cream if desired. Yield: 2 dozen.

.

Here's a smaller version for an 8x8" pan
1 cup chopped dates


1/2 cup water

1/4 cup sugar

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup butter, melted

1 egg white

It's Fall

Fall is definitely here.  First pot of chili, herbed oatmeal pan bread, and Rumble In The Jungle football  tomorrow.

This is such good bread with any kind of soup.

HERBED OATMEAL PAN BREAD

11/2 C. boiling water

1 C. old fashioned oatmeal

2 pkg. yeast

1/2 C. warm water

1/4 C. sugar

3 T. butter, softened

2 tsp. salt

1 egg

4 - 4 3/4 C. flour

Pour boiling water over oatmeal and let sit until luke warm (110-115 degrees). Dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 C. flour and beat until smooth.. Add enough remaining flour to form a soft dough forms. Knead for 6-8 minutes and let rise until double in a greased bowl. (about 30 minutes). Punch down and press evenly in a 13 x 9 x 2 inch cake pan (greased). With a very sharp knife, cut diagonal lines 1 1/2 inch apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise until double, about an hour. Redefine pattern by gently poking along the cut lines with knife tip. Brush with 2 T. melted butter. Bake at 375 degrees for 15 minutes.

Meanwhile combine:

2 Tbsp. parmesan cheese

1 tsp. basil

1/2 tsp. oregano

1/2 tsp. garlic powder

Brush the bread with another 2 Tbsp. melted butter and sprinkle with the cheese and herb mixture. Bake for another 5 minutes. Loosely cover with foil and bake an additional five minutes. Serve warm.

Have a good weekend everyone.



Roast Sticky Chicken

I was cleaning out some email files last week and found this recipe that someone sent me a few years ago.  So I finally tried it last night and it was delicious!  I used cut up chicken pieces instead of a whole chicken and it worked just fine.  It looks greasy in this picture, but it wasn't at all. The juices start to carmelize as it cooks and if I'd left it in the oven a bit longer all of this would have been absorbed.

Roast Sticky Chicken

4 tsp.salt

2 tsp.paprika

1 tsp. onion powder

1 tsp. thyme

1 1/2 tsp. pepper         

1/2 tsp. garlic powder
( I used 1 1/2 tsp. garlic powder and omitted the onion powder)

1 large roasting chicken

1 cup chopped onion



Combine all the spices. Remove the giblets from chicken; clean the cavity well and pat dry with paper towles. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag; seal and refrigerate overnight.



When ready to roast the chicken, remove from plastic bag, stuff cavity with onion and place in a shallow baking pan. Roast, uncovered, at 250 degrees F. for 5 hours. After the first hour, baste the chicken occasionally (about every 30 minutes or so) with pan juices. The pan juices will start to caramalize on the bottom of the pan and the chicken will turn golden brown. Let the chicken rest about 10 minutes before carving. Enjoy!

This & That

Finally....a finished project!! Yesterday afternoon I decided I needed something quilted to donate to the auction at our family reunion next Saturday in Iowa. This will be the first time in many years that this particular branch of our family has had a reunion. Last I heard over 150 people planned to attend. We are going to have an auction to raise money for future reunion expenses (the reunion itself is being held at the auction house owned by a family member). It should be fun.

This will be my donation, another of my silk flower and tulle wall hangings. These go together so quickly. I need to make up several more examples as I'm going to be teaching a workshop on making these for our guild next January.

I love using metallic thread to highlight, especially in a fall leave project like this one.

And I have a new favorite recipe. My quilting friend, Betty, made these for our guild's potluck dinner last Monday. They are SOOOOOOOOOOO GOOD....and so simple to make! I made two pans to take to church for coffee fellowship yesterday and everyone loved them. I know what I'm taking to the family reunion next Saturday too!

APPLE DUMPLINGS

2 cans crescent rolls
1 apple cut into 16 wedges (2 apples if you like thicker slices but you may have to bake longer)
2 sticks butter
1 1/2 cups sugar (I cut back to 1 cup and it is still plenty sweet)
1 tsp cinnamon ( I use a little more)
8 oz Mountain Dew (do not use 7 up or Sprite)

Wrap one apple wedge in crescent roll. Tuck ends under. Place them in a 9 x 11 baking dish. Melt butter. Remove from heat. Stir in sugar and cinnamon. DO NOT melt sugar. Spoon over crescents covering each as best you can. Pour in Mountain Dew around and between crescents. Bake 30 to 40 minutes until apples are done

Enjoy!!!!

Finally, Tom and I received a couple of siggies Friday from Ans in The Netherlands. It was hard deciding who got which block since they are both so pretty. I took the bird.

I'm still making good progress on the hand quilting on my Dutch Treat. Another 12 blocks or so and I'll have the center half quilted. I also finished piecing all the blocks for the dark version of Remembering Grandma and set them together. My ideas for a border are still percolating, so no picture yet.

I'm off to Ft. Scott this morning to have a "secondary cataract" on my right eye lasered off. It's actually a small capsule that sometimes forms after cataract surgery. A simple procedure and I should be home by mid-afternoon.

Happy quilting!

Popeye I'm Not

I still maintain I don't like cooked spinach. But over and over again I find recipes with spinach that I really like..make that love! This week I've eaten more than a little spinach and plan to have more tonight.

Tuesday I made a batch of Spinach Bars to take to the covered dish lunch prior to the Town & Country Quilters meeting in Joplin. It's a recipe I've had for several years but I hadn't made it for awhile. They sure tasted good and I have to remember to make them more often. They make great snacks throughout the day.

Yesterday I tried a new recipe for a veggie lasagna. In the past I've made spinach-lasagna roll-ups, a recipe of my own creation. Those are good, but this new recipe with more veggies is totally awesome! I made a big pan and we'll have left-overs tonight. I also froze four single servings that we can pull out for an easy lunch some day when we're quilting or just not wanting to cook.

So I'm still never going to be a fan of eating plain old cooked spinach. But man this is good stuff!

Spinach Bars
3 eggs
1 stick margarine, melted
1 cup flour
¾ lb. Monterrey Jack cheese, grated
1 pkg Original Hidden Valley dressing mix
2 pkg. frozen spinach, thawed & drained

Beat eggs together; add flour & dressing mix. Stir in margarine. Add cheese & spinach (batter will be thick). Spread in 9/13" buttered pan. Bake at 350º for 30 minutes. Cool & cut in 1-inch squares. May top with dab of sour cream to serve. May be frozen ahead of time.

Veggie Lasagna

2 C. chopped fresh or frozen broccoli
1 1/2 C shredded or julienned carrots
1 C chopped green onions ( I used yellow)
1/2 C. chopped sweet red or green pepper
3 garlic cloves, minced
2 tsp. olive oil
1/2 C flour
3 C milk
1/2 C grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp pepper
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 1/2 C small-curd cottage cheese
1 C (4 oz) shredded mozzarella cheese
1/2 C shredded Swiss cheese
12 lasagna noodles, cooked and drained

Saute' the vegetables and garlic in oil until crisp-tender. Remove from heat and set aside. In a heavy saucepan, whisk the flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add 1/4 C. Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat and stir in spinach. Set 1 cup aside.

In a bowl, combine the cottage cheese, mozzarella and Swiss. Spread 1/2 cup of the spinach mixture in a greased 13 X 9 X 2" baking dish. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 cup of the spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375º for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting. 12 servings

I used a blend of cheeses..Parmesan, Romano, asiago, mozzarella. An awesome vegetarian dish!

Let me know if you try either and like them (or not).

Recipes

Not much quilting or sewing happening here. Baked two more loaves of rye bread yesterday and then this morning baked 7 dozen crescent rolls for a funeral at noon. By the time we got home from the funeral, the major part of the afternoon was gone.

A friend sent me a link to a wonderful recipe site. Check it out. Lots of good stuff!

New York Rye Bread

Here's the recipe:

NEW YORK RYE BREAD
2 pkg. yeast
4 tsp. sugar
2 C. warm water
2 C. buttermilk
½ C. honey
2 T. vegetable oil
2 T. salt
2 tsp. cider vinegar
2 C. rye flour
8 ½-9 C. flour

Dissolve yeast; let stand 5-10 minutes. Stir in liquids and salt; add rye flour. Beat in white flour ½ cup at a time. Knead 5-10 minutes. Let rise double (about 1 hour). Knead 30 seconds. Divide in half and shape into desired shapes. Place on greased baking sheets. Cover; let rise until almost double (about 45 minutes). Brush loaves with water and slash tops. Bake at 400º 35-40 minutes.

Note: I usually make ½ recipe at a time. This will still make 1 very large loaf or 2 smaller ones. I use my mixer to knead the dough and I brush with butter upon removing from the oven

Snails, Pears, Fennel & Oranges

Two people contacted me yesterday to say they'd like to swap siggy blocks. So I had to get some more ready.

Then the mail came with two more siggys from people on the list. It is such fun to see all the different fabrics and designs.

Gerry in The Netherlands put a lot of work into hand appliqueing this beautiful pear because she lives in an area with many fruit trees.

Renate from Germany did a wonderful job on this cute snail siggy.

Then, even though our air conditioning was struggling to keep up with the high 90's yesterday, I decided I needed to bake some bread. I pulled out a recipe I hadn't made for awhile, but one of our favorites. The ingredients are a bit unusual but it has a wonderful flavor and texture, especially toasted. I didn't have fresh orange peel so had to use dried, which works, but isn't as good as fresh.

If you like to bake bread, give this one a try and don't be put off by the white pepper. It gives a nice zing to the flavor.

ORANGE FENNEL LOAVES

1 pkg. yeast
1 C. warm water
1 1/4 C. milk
1/4 C. butter, melted and cooled
1/4 C. sugar
1 1/2 T. grated orange peel (fresh is best, dried will work)
1 T. fennel seeds, crushed
2 tsp. salt
1/2 tsp. white pepper (if you have it, otherwise black is okay)
6-7 C. flour

Dissolve yeast in water and let stand until foamy. Stir in remaining ingredients, adding flour last. Let rise in greased bowl until double (1 1/2 hours). Divide in half (or fourths like I do) and form into loaves. Let rise until almost double (1 hours). I like to cut a cross or other pattern in the tops just before baking--suit your fancy, but you need to pierce it somehow to allow for expansion. If you just snip a "plus" sign on the top it looks pretty.

Bake about 25-30 minutes for smaller loaves or 45 minutes for larger at 375 degrees. Brush with butter after taking out of oven (of course!)

Be sure and try this toasted!

Cinnamon Rolls

I've had several requests for the recipe for the cinnamon rolls so thought I'd just go ahead and share it here.

OVERNIGHT CINNAMON ROLLS

1 1/2 cup warm milk
1 1/4 cup warm water
1 pkg. dry yeast
1 cup warm water
2 eggs
1 cup sugar
2 tsp. salt
1/2 cup vegetable oil
10-12 cups flour or enough to make a soft dough
butter or margarine, softened
cinnamon
brown sugar

Warm milk and combine with 1 1/4 cup warm water. Dissolve yeast in 1 cup warm water. Combine eggs, sugar, salt and oil; add to milk and water mixture, then add yeast mixture. Using an electric mixer fitted with a dough hook, add flour a little at a time, until stiff dough is formed.

Mix dough together at 5:00 P.M. Let stand in a greased bowl until 10:00 P.M. Cut dough in half; roll each half into a rectangle about 1/2 inch thick and spread with softened butter or margarine. Sprinkle generously with cinnamon and brown sugar. Roll up from long end; cut into 1-inch slices. Place in greased pans until morning. DO NOT COVER OR REFRIGERATE! In the morning, bake rolls 10-13 minutes in 350º oven.

Drizzle with powdered sugar icing, if desired, after removing from oven. I use strong coffee and half and half to thin my icing. Makes about 3 dozen large rolls.

( I usually punch the dough down a time or two or three between 5:00 and 10:00 p.m. as needed.)
I also usually only make a half of a batch..you can easily get 18 large rolls.

Hope you enjoy!

Rohlicky and Kolaches

At Deputywife's request here is the recipe that I've used for years to make rohlicky and kolaches. Actually the butter semmel dough works well too.

For the uninitiated, kolaches are dessert rolls with fruit or other filling; rohlicky are crescent poppy seed dinner rolls. In the area of Iowa where I spent the first 40 years of my life there are literally hundreds of different recipes for the basic dough. Through trial and error this is the recipe I came to like best and I've used it now for over 20 years. I don't live in Iowa anymore, but my family still expects to see these on the menu. The dough can also be used to shape any dinner roll you desire.

MY FAVORITE KOLACHE OR ROHLICKY DOUGH

1 cup warm milk
1 cup warm water
2 pkg. dry yeast
3/4 cup corn oil (I insist on Mazola)
1/2 cup sugar
2 eggs
1 tsp. salt
5 - 6 cups flour

Dissolve yeast in warm water. Stir in milk, oil, sugar, eggs and salt. Beat in flour to make a soft dough (I use my electric mixer fitted with dough hooks). Let rise until double; punch down. Proceed with directions for kolaches, rohlicky or roll of choice. [This process of rising and punching down can be repeated several times; just be sure not to let the dough rise more than double each time. I prefer 2 or 3 risings as I believe it results in a more tender finished product, but one rising is sufficient.]

To Make Kolaches

Form dough into small balls, approximately the size of a walnut. Place on greased cookie sheet and brush with melted butter; let rise again until light. Using two fingers on each hand make an indentation in the center of each ball, pulling dough to form a ridge around the outside. Fill with approximately 1 Tablespoon of desired filling. Let rise until doubled. Bake at 375º until lightly browned, about 15 minutes. Remove from oven and brush crust with melted butter.
Traditional Czech fillings are prune, apricot, cherry, pineapple, poppyseed, date, etc.
My family likes cherry best.


To Make Rohlicky

The traditional Czech way to form rohlikcy is to roll pieces of dough into a circle about 12 inches in diameter and about 1/2 inch thick. Cut circle into 8 wedges. Form each wedge into a crescent by rolling from the wide end towards the point. Place formed rolls in pan with point underneath.

I prefer to form my rolicky this way: Divide above dough into fourths. Divide each fourth into 12 equal pieces. Form each piece into a short, thick rope, approximately 6 inches long. Twisting the rope slightly, place in a slightly curved shape in a greased 10 X 15-inch baking pan with high sides, spacing slightly apart. You should be able to fit 2 rows of 12 rolicky in each pan.

Brush tops of rohlicky with 1 egg yolk beaten with 1 tablespoon water. Sprinkle generously with poppy seed. Let rise until double.

Bake at 375º until lightly browned, approximately 15-20 minutes. Brush with melted butter immediately upon removing from oven.

MY FAVORITE FILLING FOR KOLACHES
(the Czech answer to cheese strudel!)

1 lb. dry cottage cheese or ricotta
1/4 cup sugar
1 egg yolk
1/4 tsp. salt
1 Tablspoon flour
1/4 tsp. cinnamon
1/4 tsp. vanilla

Mix all ingredients together well. Use to fill kolaches.
The flavor improves if the mixture is allowed to set in the refrigerator overnight. Left-over filling can be frozen for future use.

I also like to use this dough to make what I call fruit braids. I just roll the dough into a rectangle however big I want, spread my choice of filling lengthwise down the center third, cut the outside edges into strips and braid across the filling. You can add icing or not. These taste just like kolaches..just more dough and less filling and much faster to make. I made several of these when I was baking for Jeff and Deb's wedding and they were gone pretty quickly.

Good luck with your baking, Chris. I'll be anxious to hear how it turns out. The next time I'm up that way you'll have to join us for some baked goods and visiting.


.

Butter Semmels Recipe

Judy asked for the recipe so here it is.


Butter Semmels
3/4 C. milk
1/4 C. sugar
2 1/4 tsp. salt
4 ½ T. Mazola oil
1 pkg. yeast
3 1/4 C. warm water
4 ½ C. flour

Scald milk and stir in sugar, salt and shortening. Set aside to cool to lukewarm. Sprinkle the yeast into water; stir to dissolve. Combine milk and yeast mixtures. Add and stir in half the flour; beat until smooth. Stir in remaining flour or enough to make a soft dough.

Turn out on a lightly floured board and knead 8-10 minutes. Put in greased bowl and brush lightly with soft butter or oil. Cover. Let rise until double, about 1 ½ hrs.

Punch down, turn out on floured board and roll to 1/4" thickness. Cut into 3" squares; put ½ tsp. hard butter into center of each square. Bring diagonal corners of each square together and pinch edges to secure. Arrange on greased baking sheet, folded side up. Let rise and bake at 425º about 20 minutes or until nicely browned. Yields about 1 ½ dozen rolls.

These are very, very light. I usually let mine rise a lot longer..just keep punching down and let rise 3 or 4 times at least..just my personal perference. I think I get a more tender bread or roll. The original recipe (which I’ve had about 30 years or longer) said to put folded side down, but then all the butter leaks out so I do just the opposite.

You can also roll the dough into circles, spread liberally with soft butter, cut wedges and form into crescents. You could also make the dough into just about any shape you prefer.

My husband has named these his favorite rolls..but that rotates with my rohlicky (Czech poppy seed crescents) and garlic-ricotta bowknots. Whichever I make is his favorite that day..however he almost swooned over these Thanksgiving so it must have been an extra good batch.

Hope you enjoy if you make these. Definitely worth a little extra time preparing.

Pumpkin Crunch

If you are looking for a change from the usual pumpkin pie this Thanksgiving, give this recipe a try. It was served last month at coffee fellowship following church and I had to have the recipe. It might be the best pumpkin recipe I've ever tasted.

PUMPKIN CRUNCH

1 pkg yellow cake mix
1 large #6 can pumpkin (or 2 small cans)
1 12 oz. can evaporated milk
3 or 4 eggs (depending on size) I used 3 large ones
1 ½ c. sugar
4 tsp. pumpkin pie spice or 2 tsp cinnamon + ½ tsp nutmeg
½ tsp. salt
1 cup chopped pecans
1 cup melted margarine (2 sticks)
Whipped topping

Mix pumpkin, eggs, sugar, spices, milk. Pour into 9 x 13 greased pan. Sprinkle dry cake mix evenly over pumpkin. Top with pecans. Drizzle with melted butter. Bake 350 degrees 50-55 minutes or until golden brown. Serve with whipped cream.


Since then I've been seeing the recipe all over blog-land so maybe I'm the last person on earth to learn of this recipe. Anyway...you should try it...it's yummy!