Summer Salad

1 tbsp of red wine vinegar

1 tbsp orange juice

1 tbsp olive oil

1 tsp sugar

1/4 tsp of dry mustard

6 C. mixed greens (your choice)

1 10.5 oz of mandarin orange, drained

1/2 C. sliced strawberries or raspberries

1/4 C. sliced almonds (can be lightly toasted)

In a jar - combine the vinegar, orange juice, oil, sugar and mustard.

Cover and shake.

Place greens in a large salad bowl or divide onto

individual plates. Pour dressing over salad. Toss to coat.

Arrange orange slices and berries over greens. Sprinkle

with almonds.

Pasta Primavera

1 tbsp Olive oil

1 Onion, chopped

2 Gloves garlic, minced

3 C. chopped fresh vegetables - such as zucchini,

mushrooms, broccoli, bell peppers, etc.

1/4 C. fresh basil, chopped

1 tsp salt

2 tsp pepper

2 tbs all-purpose flour

1 14oz can evaporated fat-free milk

3 C. cooked pasta

1/3 C. grated parmesan cheese

Cook onion and garlic in hot oil for 5 minutes. Stir

in remaining vegetables. 2 tbs each of basil and water,

plus the salt and pepper. Cover and simmer for 5 minutes.

Cook, uncovered, for 1-2 minutes or until almost all the

liquid has evaporated. Stir in flour; stirring for 1 minute.

Pour in milk, stirring for 5 minutes or until thickened.

Meanwhile, in large pot of boiling water, cook pasta, drain

and toss with sauce. Sprinkle with parmesan and remaining

basil, toss again.

Summertime Smoothie

1 kiwi fruit, peeled and chopped

1 C. seedless white grapes

1 C. seedless white grapes

1 C. honeydew melon chunks

1 C. white grape juice

6 to 8 ice cubes

Place all the ingredients in the blender container. Process

or high speed until the mixture is well-blended, the ice is

completely crushed and the drink is smooth and creamy.

A Recipe to Post

To you have a recipe that you

would like for me to post?

E-mail it to me at:

natedebizedlitz@yahoo.com

I will make sure I include your name

with the recipe.

Mulled Cider

8 C. Apple cider

1/2 C. Splenda

16 whole Cloves

6 whole Allspice

5 whole Cinnamon sticks

1/3 C. Fresh lemon juice

1/2 C. Dried cranberries (Craisins)

8 thin Orange slices

8 thin Lemon slices

Place cider, Splenda, spices, lemon juice and craisins in a md

size pot. Heat over md low heat 30-60 minutes. Do not boil

The longer the cider is heated the more intense the flavors

become.

Add fruit slices approx. 10 minutes before serving. Serve warm.

Cranberry Apple Relish

My knowledge and memory of relish - goes back to when I was a little

girl - watching all the ladies in my family in the kitchen. We would

all be at grandma's house cutting up veggies and fruit from

grandma's garden and canning. I learned the whole process of

canning when I was younger. what made is so memorable for me

is the fact that I was with all the women I loved, in the kitchen,

working together. So much fun and love all in one room. It made

it even better because it was at grandma's house. =)

1 (12 oz) bag Fresh cranberries

1 C. Splenda

1 C. Water

3 tbsp Orange juice concentrate

1 md Apple, peeled, cored and diced

1/3 C. Golden raisins

Place cranberries, Splenda, water and orange juice concentrate in a

medium saucepan. Bring to a boil and boil 3-4 minutes or until

cranberries start to thicken and water has reduced by about half.

Remove from pan and place in md bowl. Cover and refrigerate 2-3

hours or overnight.

Add diced apple and half of the raisins to cranberries. Stir well.

Refrigerate until ready to serve. Just before serving, sprinkle

remaining raisins over cranberries as a garnish. Serve chilled

as an accompaniment to roast meat or poultry.

Apple and Pear Crisp

Ingredients:

Topping:

1/2 C. flour

2 tbsp Dark brown sugar

1/4 C. Splenda

1/4 tsp Cinnamon

1 pinch Nutmeg

Filling:

4 large Macintosh or other tart apples

3 ripe Bartlett or Anjou pears

2 tbsp Splenda

3 tbsp Apple juice concentrate

Preheat oven to 400*

Lightly butter a deep 2 to 2 1/2 quart baking dish. Set aside.

Prepare topping:

Pour flour, brown sugar, Splenda, cinnamon and nutmeg into a

md mixing bowl and stir well. Add butter and mix with an

electric mixer, using the paddle attachment, until the topping is

crumbly or sandy in texture. Set aside.

Prepare filling:

Peel, core and thickly slice the apples and pears. Place them in the

buttered baking dish. The fruit should be at least 2 1/2 inches deep in

the pan. Add more fruit, if neccessary. Add Splenda and apple juice

concentrate. Toss until coated. Cover with the topping.

Bake in oven 40-5- minutes or until fruit is tender and the topping

has browned. Serve warm with low fat vanilla frozen yogurt.

Old Fashion Apple Pie

Ingredients:

9-inch Double pie crust

7 C. Baking apples, thin-sliced, cored, peeled

1 C. Splenda no-calorie sweetner granular

3 tbsp Cornstarch

3/4 tsp Cinnamon

1/4 tsp Nutmeg

1/8 tsp Salt

Prepare or purchase a double piecrust and set one crust into a 9-inch

pie pan. Preheat oven to 425*.

Placed sliced apples into a large bowl and set aside.

Combine Splenda, cornstarch, cinnamon, nutmeg, and salt in a

small bowl.

Sprinkle the mixture over apples and toss.

Spoon apple mixture into piecrust.

Place the second crust over the filling.

Seal edges, trim, and flute. Make small openings in the top crust

following your preferred pattern.

Bake in oven until the top crust is golden brown (40-45 minutes).

Serve warm or chilled.

Spring Fling Layered White Cake

Ingredients:

Cake:

1 1/2 C. Splenda

3 3/4 C. Cake flour

1 1/2 tsp Baking powder

1 tsp Baking Soda

1/4 C. Sugar (can use apple-sauce instead-optional)

2/3 C. Unsalted butter, softened

7 Egg Whites

1 1/4 C. Buttermilk

1 tbsp Vanilla extract

1/2 tsp. Almond extract

Icing:

1/2 C. Light butter, softened

1 C. Splenda

1 lb Fat-free Cream cheese

2 tsp Vanilla Extract

Filling:

3/4 C. Reduced sugar apricot preserves

1 pint Strawberries, thinly sliced

Preheat oven to 350*. Lightly spray two 9-inch cake pans with baking spray.

Set aside.

Make Cake

Sift flour. Mix Splenda, flour, baking powder, baking soda and sugar together

in md mixing bowl. Mix on low speed until ingredients are blended. Add

softened butter. Mix on low speed until butter is very finely distributed

(about 2-3 minutes). Add egg whites. Mix on low speed until incorporated.

Scrape sides of bowl. Mix on md-high speed 1-2 minutes or until batter

is light and well blended. Scrape sides of bowl. Add buttermilk and extracts.

Mix on medium speed until blended.

Pour cake batter into prepared pans. Bake in oven 20-25 minutes or until

edges of cake appear slightly dry. Allow cake to cool in pans 10-15 minutes.

Remove from pans and cool on wire racks until ready to ice.

Icing

Beat softened butter and Splenda briefly in a md mixing bowl, until

Splenda is just smoothed in. Add cream cheese. Mix until lump free. (about

1 minute). Scrape sides of bowl and add vanilla. Mix well.

Assembling Cake

Slice cooled cake layers in half. Using a serrated knife slice cakes in half

horizontally, to creat 4 cake layers. Spread 1/3 of the preserves over

the cake layer. Top with 1/3 of the strawberries. Repeat process until

all layers are assembled.

Ice cake.

Enjoy~

Place 1 cake layer on cake stand or plate. Spr

Lemon Raspberry Bars

Ingredients:

Crust:

3/4 C. Splenda

3/4 C. Flour

1/4 C. light butter

Pinch of salt

2 tbsp Flour

1 1/4 C. Splenda

1/2 C. Egg substitute

1/2 C. half & half

1/2 C. Fresh lemon juice

1 tbsp Grated fresh lemon peel

1/4 C. Reduced sugar Raspberry preserves

Preheat oven to 350*.

Spray an 8x8 baking pan with butter flavored nonstick spray.

Set aside.

To make crust, mix together 3/4 C.flour, 3/4 C. Splenda, and salt

in a medium sized mixing bowl.

Cut in light butter until the mixture is crumbly, like a streusel

topping. Do not over mix.

Press dough into prepared baking pan.

Bake in preheated oven 15-20 minutes or until lightly browned.

Place 1 1/4 C. Splenda and 2 tbsp flour in a medium sized mixing

bowl. Stir well.

Add egg substitute and half & half. Stir until blended.

Slowly add lemon juice while stirring constantly. Add lemon peel.

Stir raspberry preserves until they loosen up.

Spread the preserves evenly over warm crust.

Gently pour lemon mixture over preserves.

Bake in preheated oven 20-25 minutes or until set.

Remove from oven and allow to cool before placing in

refrigerator. Chill in refrigerator 2 hours before serving.

No-Sugar Sugar Cookies

Okay! I know that title does not sound appealing, but if you are trying to watch

your weight or you are a Diabetic - then this one is for you.

Ingredients:

3/4 C. Unsalted Butter

1/4 C. Light Butter

1 C. Splenda Granular

1 tbsp Vanilla Extract

1/4 C. Egg Substitute

1/4 C. Water

3/4 tsp. Vinegar (white or cider)

1 1/2 C. All purpose flour

1 1/2 C. Cake flour

1/4 tsp. Salt

1 tsp. Baking powder

Preheat oven 350*. Lightly grease a cookie sheet and set aside.

Blend together butters, Splenda and vanilla in a medium bowl until butter is

softened.

Add egg substitute, water and vinegar. Mix briefly.

Add flours, salt and baking powder. Mix using low speed (or by hand)

until dough is formed. Do not mix.

Remove dough from bowl and place on a floured work surface. Divide dough

in half. Pat each half into a circle. Cover with plastic wrap and refrigerate approx

1 hour, allowing dough to chill. Remove dough from refrigerator and roll out

on a floured work surface to desired thickness. Cut with cookie cutters.

Place cookies on a lightly greased cookie sheet.

Bake in a preheated 350* oven 10-12 or until lightly browned.

Cool on a wire rack.

French Cream Cookies

Makes 6 Dozen

6 oz. cream cheese

1 C. butter - not margarine

2 tsp. vanilla

2 C. sugar

2 C. Flour

1 C. chopped pecans

Mix first 4 ingredients together. Then add flour & pecans. Drop by tsp

onto ungreased cookie sheet. Bake at 350* until edges are barely brown.

About 9 to 12 minutes. Cookies will not appear done. These freeze

well.

Enjoy!!

Mixed Fruit Cream Cheese Pie

1 Graham cracker crust

1 pkg (8 oz) cream cheese, softened

1 tub of frozen whipped topping - thawed, divided

1/2 C. red raspberry and/or strawberry/ or both preserves

3 C. assort fresh fruit (strawberries,blueberries,raspberries, peaches,

nectarines or kiwi fruit)

1/3 C. currant jelly

1/4 tsp. almond extract

Cinnamon

Beat cream cheese and preserves with electric mixer on md speed

until smooth. Fold in whipped topping and mix on low speed.

Evenly spread the filling over the bottom of the crust.

Pour fruit over filling. Heat jelly in a saucepan or you can

heat in the microwave until melted.

Stir in the almond extract.

Brush glaze over fruit and serve/ or you can chill for 30 minutes

before serving.

Orange Nut Muffins

1 box (4 1/2 C.) unprocessed oat bran

2 tbsp baking powder

1/2 C. granulated sugar

1 - 12 oz can frozen concentrated orange juice

1- 1/2 C. skim milk

2 tbsp light corn syrup

2 tbsp olive oil

1 8-oz carton of egg substitute, or 4 egg whites

2 tbsp grated orange peel

1/4 C. chopped walnuts

Preheat oven to 425*

Mix the dry ingredients in a large bowl.

Mix the oj, skim milk, corn syrup, oil and egg in a bowl

or blender.

Add to the dry ingredients and mix.

Stir in orange peel and walnuts.

Line a muffin pan with paper baking cups and fill

them with batter.

Bake for 17 minutes.

Makes 24 muffins.

Guacamole Dip

4 ripe avocados

1 can (9 0z) of picante sauce

2 tbsp lime juice

2 tbsp of chopped cilantro

1 md jalapeno pepper, seeded and chopped (optional)

1/2 tsp seasoning salt

2 cloves garlic

2 tbsp of sour cream (optional)

Halve avocados; scoop pulp into large bowl and mash with fork. Add remaining

ingredients to avocado and stir to blend.

Makes about 4 cups.

Enjoy wth hot tortilla chips right out of the oven.

No-Bake Strawberry-Bottom Cheesecake

1 graham cracker crust of your choice - 6 oz.

4 oz. cream cheese

1/4 C. sugar

1/2 C. sour cream

1 tsp vanilla

4 oz. frozen non-dairy whipped topping

1 pint fresh strawberries thinly sliced

1 C. strawberry glaze

Slice strawberries and place on paper towels to drain. Beat cream cheese

until smooth. Gradually beat in sugar. Blend in sour cream and vanilla.

Fold in whipped topping, blending well. Spread thin layer of glaze over

bottom of crust. Place straberry slices on glaze and cover with another

thin layer of glaze. Gently spoon mixture over glazed berries in crust. Cover

with inverted dome and chill until set. At least 4 hours.

Delicious!!

Chicken and Drop Dumplings

1 stewing chicken, cut up (I normally just do breast in mine - optional)

2 tsp salt

1/4 tsp black pepper

1 1/2 C. sifted all-purpose flour

2 tsp baking powder

1 tsp salt

1/4 tsp black pepper

4 tbsp shortening

3/4 C. milk

Place cut chicken in large pan. Add salt and pepper and cover with water.

Simmer gently until tender. Sift together flour, baking powder, salt and

black pepper. Cut in shortening with pastry blender until the mixture

resembles corn meal. Add milk and stir only enough to mix well.

Drop by tbsps onto stewed chicken in boiling broth.

Cook 10 minutes with the pot covered and 10 minutes with the pot

uncovered.

Serve.

Chicken Jambalaya

Now this dish is delicious. Try it out for yourself and see.

4 chicken breasts, boned

1 1/2 C. flour

1 C. oil

1 C. bell pepper, chopped

1 C. celery, chopped

1 C. onion, chopped

1 clove garlic, crushed

1/2 tsp tabasco sauce

1/2 tsp ground red pepper

2 tbsp worcestershire sauce

Salt and peper to taste

4 links red sausage - chopped

Add Rice

Cooked and cool - cut chicken in bite-size pieces, with flour.

Sprinkle with salt and pepper. IN deep pot, brown chicken in 1 C.

of oil. Remove chicken and set aside. Add 1 C. flour to remaining

oil and bown lightly. Add bell peper, celery, onion, garlic.

Simmer 30 minutes, covered. Stir occasionally. Add tobasco sauce,

red pepper, worcestershire sauce, salt, pepper, and chicken.

Simmer 45 minutes. Then add sausage...cook 10 minutes.

Stir in rice (optional of how much) just before serving.

Fried Mushrooms

I cannot believe this recipe was in my mom's recipe box.

For one: she hates mushrooms. When I questioned her about it,

she said that she always made it for dad when we were kids. Of course,

it must have been when I was little, because if she had made it when

I was a teenager - dad would have not gotten any of it. lol* Now that

I'm older - my husband makes it totally different from what is below -

but the below looks delicious also.

Fresh mushrooms

1/2 C. milk

1 egg

1 tsp worcestershire sauce

2 C. flour

3/4 C. instant mash potatoes

1/2 tsp lemon pepper

Salt & pepper to taste

Wash mushrooms thoroughly and drain. Mix flour, instant

potatoes, lemon pepper, salt and pepper. Marinate mushroom

a few at a time about 3-5 minutes in egg and milk mixture.

Press into flour and potato mixture. Make sure the mushrooms

are coated.

Fry about 5-10 minutes.

Ready to serve and eat.

Shepherd's Pie

I have not had this pie in a long time. I think the last time my mom made

it was before I got married. I think I might make it for old times sake.

1 md onion, chopped

1 C. chopped celery

3 tbsp butter

3 C. diced cooked roast beef

1 1/2 C. beef gravy

1 tsp oregano leaves

1/2 tsp salt

1/4 tsp black pepper

1 tbsp worcestershire sauce

4 C. seasoned mashed potatoes

2 tbsp grated parmesan or romano cheese

Paprika

Saute onion and celery in butter until tender. Stir in meat oregano and gravy.

Season with salt, pepper, and worcestershire sauce. Heat thoroughly.

Pour hot mixture into buttered shallow 2 quart casserole dish.

Spoon mashed potatoes over hash. Sprinkle with cheese and paprika.

Bake at 350* for 4o minutes.

Yummy!

Cheese Ball

Ya know, 4th of July is coming up and this Cheese Ball is delicious. My mom's recipe. Try it out to see if you like. If you are not a spicy eater - than you can add something in the place of the tobasco.

1 - 8 oz cream cheese

2 tbsp heinz steak sauce

1 tbsp tobasco sauce

1 C. chopped pecans

Garlic salt to taste

Cream cheese until it is smooth. Add both sauces and garlic salt. Mix in the 1/2 C.

of pecans into the mixture. Shape into a ball and roll it into the other 1/2 of nuts.

Awesome on wheat thins.

Chilaquiles

Now these are some good eating. My mom has made these before and they are delicious.

1/2 C. finely chopped onion

1 chili pepper or green pepper, chopped fine

3/4 lb Monterey Jack cheese or cheddar

8 tortillas

1/4 C. olive oil

1 1/2 C. tomato puree

1 tsp of salt

1/4 tsp ground cumin

Cut cheese into small cubes. Cut your tortillas into wedge-shaped pieces.

In skillet, heat oil over md heat. Add tortilla wedges and fry them until

they are crisp.

Remove, drain on paper towel.

Add onion and chili pepper to oil left in skillet.

Add the salt, cumin and tomato puree.

Simmer uncovered for at least 10 minutes.

Preheat oven to 300*.

Reserve 1/3 of cheese.

In a 1 1/2 quart baking dish, layer of tortillas and cheese cubes.

End with tortillas on top.

Pour puree mixture over tortillas.

Top with the 1/3 of cheese cubes.

Bake at 25 minutes. Serve hot with salsa and sour cream.

Makes around 6 servings.

Cherry Crumb Coffee Cake

Ingredient List:

2 C. of flour

1 C. granulated sugar

2 tsp baking powder

1/2 tsp salt

1/2 C. butter

2 egg yolks, beaten

1/2 C. milk

2 egg whites, beaten stiff

1 can cherry pie filling

Preheat oven to 350*

Grease a 9" pan

Sift together - the sugar, salt, flour and baking powder.

Soften butter and cut into flour mixture until its crumbly. A pastry cutter

works wonders at this. Reserve 1/2 c of mixture for topping.

Separate the eggs into two different small bowls.

Combine the 2 egg whites until stiff.

Fold into batter mix.

Spread into a greased pan or dish.

Over the mixture, spread the cherry pie filling evenly.

With the other 1/2 c of crumbs - put on top of pie filling.

Bake at 45-50 minutes.

Cool slightly.

Banana Bread

1 stick of margarine

1 C. sugar

2 eggs

1/2 C. nuts

2 C. flour

1 tsp baking soda

3 ripe bananas - mashed

Mix in order given. Pour into a large greased loaf pan.

Bake at 325* or until golden brown

Delicious with butter and cinnamon sprinkle on it as soon as it comes

out of the oven.

Hamburger Pie

2 - pie crust

1 - lb of hamburger meat

ketchep

mustard

mayo

onions

cheese

pickles

Optional (jalenpenos, green & red peppers, mushrooms, etc)

This is my mom's recipe and we loved it as kids. You purchase frozen pie crust that is in the foil pan.

All you have to do is

brown the one in the pan as directed on the package.

After the pie shell is browned. In the bottom - put your condiments in.

If you do not like all three in your burger pie...just put the one that you do want.

Drain your ground Hamburger meat and put part of it over the condiments.

Then your cheese and other ingredients. Layering them and the condiments.

The two things to add is the rest of the meat and then cheese.

Take the uncook pie shell (this needed to be sitting out thawing out while putting the pie together)

Mold it to the edges of the pie with the fixings.

Poke several fork criss-crosses in the top shell before putting into the oven to bake.

It is done when it has browned on top.

Slice into pies and enjoy!

Almond Fudge Topped Shortbread

Makes 2 to 3 dozen

1 C. butter or margarine, softened

1/2 C. powdered sugar

1/4 tsp.salt

1 1/4 C. flour

2 C. chocolate chips

1 (14 oz.) can sweetened condensed milk

1/2 tsp. almond extract

1/2 C. sliced almonds, toasted

Preheat oven to 350*

Grease 9x13 baking dish and set aside.

In large mixing bowl, beat butter, salt, and powdered sugar on low speed until its blended.

Add flour and mix until these ingredients are combined.

Flour hands and press mixture into ready pan.

Bake in oven for 20 minutes or until lightly browned.

In a heavy saucepan over low heat, combine chocolate chips and sweetened

condensed milk.

Heat, constantly stirring until the chocolate is melted.

Stir in the almond extract and spread melted chocolate mixture over baked shortbread.

Sprinkle with toasted almonds. Let it cool slightly and then chill in the refrigerator until

the chocolate is set.

This will take approx. 3 hours or so.

Cut it into bars

If you would like to toast the sliced almonds - lay in a single layer on a baking sheet.

Bake them at 350* for approx. 10 minutes or until the almonds are golden brown.

Enjoy!

My Tribute to my Dad on Father's Day

**Finding the day to be a perfect moment to make a memory with my dad**

F-for every moment that I can speak to you while the minute stays

I- is a minute that I will not get back - it is lost in eternity.

N - no matter how little you speak or how much you speak,

D- days don't matter to me - as long you speak to me.

I- In every season that turns - I know that you will love me still.

N- nothing can take a father's love away from me.

G - giving or receiving - I'm happy for either from you.

T -the little things matter the most; whether its a word or smile.

H - hugs are important too; and I value them when I receive them. Thank you for the one I got yesterday.

E - everything you say matters - and what you don't say does too.

D- day after day, I wait for you to recognize me

A - agonizing sometimes over the fact that you slip into your own world without us.

Y -your children love you very much and want all your attention.

T - to be involved with you and miss that from you when you are alone to yourself.

O - only if you can notice that time keeps slipping into the future.

B- before you know it - all your little ones will be grown and gone

E - ending the little moments that you could have had all to yourself.

A - always treasure these moments now dad - we need you.

P- patiently waiting for when you will finally come out of your shell

E - enjoying each passing day with your kids and grand-children.

R - reaching their little arms up for you to hold them tightly

F - freely giving of their love to their papa-daddy

E - energetic bundles of joy wrapped in flesh

C - caring unreservedly

T - taking the joys of life with glee surrounded in love by their family.

M - me - I love you bunches - with all my heart.

O- only family can love you this way

M- moments like these last a lifetime of memories

E- easily given and easily gone

N -nothing can step in between blood

T - taking nothing for granted.

T - today is that day to live, love, and laugh

O-open arms, open heart, open life

M - merrily given for-ever and ever

A - always thine, ever mine, for-ever more.

K - keeping sacred - family - love for a life-time.

E - every day.

A - A second is too fast

M- minutes are too

E - eons I would prefer with you

M - milli-seconds fly by without thought

O - only if I could slow down time and the aging process

R - regrettably I cannot and with a blink of an eye - another day has passed.

Y - year after year. It needs to slow down.

W - why can't I just say "STOP” to time?

I - if only we could get back the time that was stolen from us.

T – today is the day that the Lord has made. I will be glad and rejoice in it.

H – holding fast to every memory I have of our past together.

M – my dad is a great guy

Y – you are one-of-a-kind dad. Especially with that tarzan yell. Oui~ I hated it on Saturdays growing up. The ONLY day I got to sleep in. Gee thanks.

D – dad, I love you

A – always and for-ever

D – dad, you are the best dad to me.

Written by: Debbie Zedlitz - June 20'2009

In honor of my dad

Father's Day Recipes - Links to the Rescue

If you are looking for quick tips for meal planning for tomorrow - I have ran across some wonderful websites to the rescue. Its not that you are procrastinating or waiting to the last minute - it may be because you want his day to be perfect. Well, for the king of your home - here are some places to search for that great meal.

http://www.examiner.com

Donna Diegel - Providence Examiner with last minute recipes for Father's Day.

Father's Day recipes that kids can cook for breakfast, lunch, & dinner for their special dad of the day.

http://recipes.kaboose.com

Another place to travel to on the www...is

http://www.garvick.com

Or...if you want to travel the net on your own...go to google.com and type in Father's Day for all types of ideas. Let your finger's do the walking.

Happy trails!