Spiced Pumpkin Cheesecake

Submitted by: steeser03

Prep Time:  45 min

Total Time: 6 hr

Makes: 16 servings

 

Ingredients:

• 1-1/2 cups finely crushed  Ginger Snaps (about 38 cookies)
• 1/4 cup  finely chopped  Pecans
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkg.  (8 oz. each) Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp.  flour
• 1 container (8 oz.)  Sour Cream
• 1 cup  mashed cooked fresh pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp.  vanilla
• 4 eggs

 

Directions:

• PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Chutney

Submitted by: D74LeadinLady

Here is the recipe I listed the other day when trying to figure out what a cooking apple meant.  I did a test run with this chutney and it was pretty awesome if I do say so myself.  Some people use this a a condiment with a poultry dish (so you can eat it with your Thanksgiving turkey!) I've been eating it with Rtiz crackers and some cream cheese.

Ingredients:

• 1 (12 ounce) bag fresh or frozen cranberries 
• 1 1/4 cups sugar 
• 3/4 cup water 
• 1 large cooking apple, chopped 
• 2 teaspoons ground cinnamon 
• 1 teaspoon ground ginger 
• 1/4 teaspoon ground cloves

Directions:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
• Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

"To die for" Chocolate Pecan Pie

Submitted by: MrsPH

Every year, my mom takes pie requests from the men in the family for Thanksgiving.  Last year, my husband requested a pecan pie and so my mom made this recipe from Emeril... And let me tell you it is "to die for". I have made it a few times since then (it's incredibly easy to make esp. when you use a ready made crust) and I have yet to hear anyone say they didn't like it.

*Recipe from Emeril Lagasse*

Ingredients:

• 1 1/2 cups pecans 
• 1 cup semisweet chocolate chips 
• 1 unbaked 9-inch pie shell 
• 4 eggs, beaten 
• 1/2 cup sugar 
• 1/2 cup light brown sugar 
• 1/2 cup corn syrup 
• 1/2 teaspoon vanilla extract 
• Pinch salt

Directions:

• Preheat the oven to 375 degrees F.
• Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
• In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing.
• Serving suggestions include: Caramel or confectioners' sugar on top or with vanilla ice cream.  We never served it with any as it is pretty perfect on its own. 

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Harvest Pumpkin Bread

Submitted by: maryandkirk0909

Recipe adapted from Recipe Zaar

Ingredients:

• 1 1/2 c. all-purpose flour 
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. sugar
• 1/4 c. dark brown sugar
• 1 can, 15 oz. canned pumpkin 
• 2 large eggs 
• 1/4 c. oil
• 1/4 c. applesauce

Directions:

• Preheat oven to 350 degrees.
• Spray 9x5 loaf pan (or your desired bread shaping device) with baking spray.
• Combine flour, cinnamon, nutmeg, baking soda, and salt in large bowl.
• Combine sugars, pumpkin, eggs, oil, and applesauce in medium bowl (I wouldn't recommend a metal mixing bowl for this part- it just tastes tinny to me if you mix liquids in one). Mix until blended.
• Add pumpkin mixture to flour mixture and stir until just moistened.
• Spoon batter into prepared pan.
• Bake for 60-70 minutes or until wooden pick inserted into center comes out clean.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Roasted Maple Sweet Potatoes

Submitted by: melpfaff

Ingredients:

• 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup 
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt Freshly ground pepper to taste

Directions:

• Preheat oven to 400°F.
• Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
• Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Worlds Best Mashed Potatoes

Sumbitted by: melpfaff

There is no exact recipe here.

Ingredients:

• about 5 lbs mashed potatoes
• buttermilk
• butter
• garlic powder
• ground white pepper
• fresh chives

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Pumpkin Cheesecake

Submitted by:melpfaff

Recipe from *Cooking Light*

Crust Ingredients:

• 56  reduced-fat vanilla wafers (about 8 ounces) 
• 1  tablespoon  butter or stick margarine, melted 
• Cooking spray

Filling Ingredients:

• 3  (8-ounce) blocks fat-free cream cheese, softened 
• 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened 
• 1/2  cup  granulated sugar 
• 1/2  cup  packed brown sugar 
• 3  tablespoons  all-purpose flour 
• 1  teaspoon  ground cinnamon 
• 1/2  teaspoon  ground nutmeg 
• 1/2  teaspoon  ground ginger 
• 1/4  teaspoon  salt 
• Dash of allspice 
• 2  teaspoons vanilla extract 
• 4  large eggs 
• 1  (15-ounce) can pumpkin

Directions:

• Preheat oven to 400°. 
• To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. 
• Reduce oven temperature to 325°. 
• To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. 
• Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry-Cider Sauce (whole berry)

Submitted by: melpfaff

Ingredients:

• 3 cups apple cider
• 3/4 cup white sugar
• 4 cinnamon sticks
• 1 tablespoon grated orange zest
• 12 whole cloves
• 2 1/2 cups fresh cranberries

Directions:

• Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
• Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Green Beans (from Giada Delaurentis)

Submitted by: melpfaff

Ingredients:

• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
• 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons finely grated Parmesan

Directions:

• Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Roasted Vegetable Soup

Submitted by: aortiz59
 

A good rule of thumb for this recipe is for every cup of pureed vegetables use the same amount of stock. Be careful to re-season with salt and pepper.

*Recipe taken from Barefoot Contessa Family Style*

Yields 3 to 4 servings.

Ingredients:

• 3 to 4 c. chicken stock
• 3 to 4 c. roasted vegetables
• Salt and pepper, to taste

Directions:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the vegetables and the stock in the bowl of a food processor. Pour the soup back into the pot and season to taste. Thin the soup with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it is the consistency that you like.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Autumn Vegetable Medley

Submitted by: aortiz59

My family doesn't put this on the table for Thanksgiving, but I made this for my H and I a few days ago for our own mini-Thanksgiving at home. It makes a lot of vegetables, so if you are making this for just two people you will have a ton of leftovers. I've included a recipe for roasted vegetable soup, which is a great way to use leftovers because leftover roasted vegetables get soggy when heated up again.

*Recipe taken from Taste of Home*

Yields 7 servings.

Ingredients:

• 3 medium Yukon Gold potatoes, cut into small wedges
• 2 medium red peppers, cut into 1-inch pieces
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium red onion, quartered
• 3 tbs. olive oil
• 2 tbs. balsamic vinegar
• 2 tsp. dried rosemary, crushed
• 1 tsp. dried thyme
• 1 tsp. salt
• ½ tsp. pepper

Directions:

• Preheat oven to 425°.
• In a large bowl, combine potatoes, red peppers, squash, sweet potato, and onion. In a small bowl, whisk the oil, vinegar, and seasonings. Pour over vegetables and toss to coat.
• Transfer to a lightly greased baking sheet, lined with foil. Bake, uncovered, for 30-40 minutes or until tender, stirring occasionally.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cypress Inn Pie

Submitted by: Diamond_Doll

Cypress Inn Pie is the signature pie from a small inn in my hometown of Tuscaloosa, Alabama. The inn is now closed, but my mother has been making the pie for years, and it has become a family tradition. It's a fool-proof recipe and a crowd pleaser. Who doesn't like toffee?

Ingredients:

• 8oz cream cheese, softened
• 8oz cool whip
• 1 cup powdered sugar
• 1/2 cup chopped pecans
• 1 crushed Heath bar OR Heath toffee bits
• Graham cracker crust
• Shaved chocolate, for garnish

Directions:

• Mix 1st 4 ingredients with mixer until smooth. Spread into pie crust. Sprinkle with Heath bar and chocolate shavings on top. Chill in refrigerator for several hours.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Autumn Cheesecake

Submitted by: Eli845

This recipe is from http://www.allrecipes.com/. It's a foolproof recipe and comes out perfect everytime I make it. People always request this one over and over.

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 4 cups apples - peeled, cored and thinly sliced
• 1/3 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake in preheated oven for 60 to 70 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Crockpot Macaroni and Cheese

Submitted by: Tanlynn1987

This is one of my favorite side dishes during Thanksgiving. I like it b/c you can just let it cook in the crockpot and pretty much forget about it for an hour or two. Warning though: Very Creamy!

(prepare 2-3 hours before serving)

Ingredients:

• 1 can carnation milk
• 1 can (10 ¾ oz. Chicken broth)
• 1 medium block velveeta cheese
• 1 medium box elbow macaroni
• 1 jar diced pimientos
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
  

Directions:

• Cook ¾ box of elbow macroni according to box directions and drain
• Cut velveeta cheese into small pieces and mix with warm noodles and allow to melt completely
• Put in crockpot on low heat and add pimientos
• Pour in carnation milk, garlic salt, and pepper
• Add ¼ can of chicken broth and stir
• Let cook on low heat for 1-2 hours before eating adding a little bit of chicken broth at a time to keep from drying out and occasionally, some regular milk (1-2% milk, not whole milk)

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry Cheesecake

Submitted by: wamozart12

This is a great way to use up leftover cranberry sauce. I've alwaysjust used canned whole berry cranberry sauce if I don't have leftover homemade sauce.

Ingredients for Crust:

• 1/2 cup flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup light brown sugar
• 4 tablespoons butter, melted
• 1/8 teaspoon salt

Ingredients for Filling:

• 1/2 cup whole berry cranberry sauce (homemade or canned)
• 16 oz cream cheese, at room temperature
• 1/2 cup sugar
• 2 tablespoons flour
• 2 large eggs
• 1 heaping tablespoon frozen orange juice concentrate
• zest of 1 orange (optional)

Directions:

• Preheat oven to 350. Grease or spray with baking spray a 9" round or14x4" tart pan (or 8x8 square baking dish to make cheesecake bars). In a small bowl, add the butter, sugar, flour, oats and salt, mix thoroughly with a fork. Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly. Bake 15 minutes or until just golden.
• Meanwhile, cream together the cream cheese and sugar. Add the egg, orange juice concentrate and flour, beat until smooth. Pour over the crust. Dot with cranberry sauce and swirl with the tip of a knife. Bake 30-35 minutes or until set. Cool in pan on wire rack. Serve tartat room temperature.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Broccoli & Cheese Casserole

Submitted by: MrsMcC091909

Ingredients:

• 1/2 lb. cold sliced chicken
  1 lb. broccoli crowns
  3 tbsp. freshly grated Parmigiano-Reggiano cheese
• 2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
• 2 cloves finely minced garlic
• 1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
• 1/2 tsp. paprika
• 3 tbsp. fresh parsley, minced

Directions:

• Steam or briefly boil broccoli until for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.
• In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.
• Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).
• Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.
• Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

**Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.

Sauce Ingredients:

• 1 cup milk or cream
• 1/2 tsp. salt2 tbsp. butter
• 2 tbsp. flour
• 1/2 cup Gruyere or sharp Cheddar cheese
• 1/2 tsp. Coleman's Mustard

Sauce Directions:

• In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add 1/2 cup Gruyere or sharp Cheddar cheese and 1/2 teaspoon dry mustard. Microwave another 1 or 2 minutes or until cheese has melted.

Tip:

To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Double Layer Pumpkin Cheesecake

Sumbitted by: tdmd09

(Serves 8)

Ingredients:

• 2 (8 oz) packages softened cream cheese
• 1/2 c. white sugar
• 1/2 tsp. vanilla extract2 eggs
• 1/2 c. pumpkin puree
• 1/2 tsp. ground cinnamon
• pinch ground cloves
• pinch ground nutmeg
• 1 graham cracker crust
• 1/2 c. whipped topping

Directions:

• Preheat oven to 325 degees. In bowl, beat cream cheese, sugar and vanilla until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread on bottom of crust.
  
• Add pumpkin and spices to remaining batter and stir until blended.
  
• Spread batter onto crust and bake 35-40 minutes. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry Jello Salad

Submitted by: lneuner09

This recipe has been in my family for as long as I can remember, and it's usually my mom that's in change of making it. One of the only ways I'll eat cranberries. Also found on http://peaceloveandfrenchfries.weebly.com!

Ingredients:

• 2 cans jellied cranberry sauce
• 2 6oz lemon jello
• 2 cups ginger ale
• 2 13.5oz cans crushed pineapple
  

Topping:

• 1 package Dream Whip
• 8oz cream cheese, softened

Directions:

• Drain pineapple and reserve juice. Add enough water to make 2 cups liquid total. Heat and boil liquid and dissolve jello. Remove from heat and gently stir in ginger ale. Chill until partially set (consistency of egg whites).
  
• Stir pineapple and cranberry sauce togather. Fold into the partially set jello mixture. Pour into 9x13 dish, chill until firm.
  
• Prepare Dream Whip per package instructions. Fold in cream cheese. Spread over top of firm salad.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Pumpkin Molasses Pie

Submitted by: Mrs. Zee

This is from Rachel Ray Magazine.

Ingredients:

• 1 sheet frozen piecrust, thawed (I just used a regular frozen pie crust already in the tin)


• One 15-ounce can pure pumpkin puree


• 1/2 cup granulated sugar


• 1/4 cup light brown sugar


• 2 large eggs


• 1 cup evaporated milk


• 2 tablespoons unsulfured molasses


• 1 1/4 teaspoons pumpkin pie spice


• 1 teaspoon pure vanilla extract


• 1/8 teaspoon salt

Top this
Garnish with piecrust baked in cookie-cutter shapes.

Directions:

• Position a rack on the lowest shelf of the oven and preheat to 450°. Fit the piecrust into the bottom and up the sides of a 9-inch pie dish. Crimp the edges to form a 1/4-inch-high border. Prick the bottom and sides of the crust with a fork. Bake until pale golden-brown, 8 to 10 minutes. Lower the oven temperature to 325°.


• Meanwhile, in a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar and eggs until smooth. Whisk in the milk, molasses, pumpkin pie spice, vanilla and salt. Pour the mixture into the piecrust and bake until the center is just set, about 55 minutes. Transfer to a rack and let cool completely.

***I probably baked mine for closer to 90 minutes, depends on your oven!

What was left of the pie :o):

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Share Your Recipes!!

Our first theme will be: FAVORITE THANKSGIVING RECIPE

It can be anything! Your favorite side dish, pumpkin pie or even your famous "secret" turkey recipe!

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next round/theme of recipes will be held starting December 4th.

*posted by michelle142*

Welcome to the Niner Recipe Exchange!

Welcome everyone!

Bare with me while I try to get the layout of the blog figured out. This is my first blogging experience believe it or not!

Lets start with an explanation of how this works:

• We're going to start by doing this bi-weekly, but if that gets to be too much, we'll switch to Monthly.
• Each time there will be a category or theme for the recipes to be submitted (ex: dessert, appetizer.. etc.).
• If you have a recipe to share, please include an ingredient list and step-by-step instructions whenever possible.
• If you have pictures to go with your recipe, that's even better!
• Recipes will be categorized for easy navigation on this blog.
• After you try out a recipe, feel free to share a review!

Shortly, I will be choosing the first category and will start taking recipes to be posted here.

*posted by michelle142*