Melissa's Cuisine: February 2013

Wednesday, February 27, 2013

Strawberries and Cream Cake

Baby girls are so much fun!  As I mentioned on Monday, I know quite a few pregnant women, and my best friend is having a baby girl soon.  On Saturday we had a baby shower for her, and it was so much fun to see all the adorable baby girl clothing.  All the pinks and purples....
Of course, we had plenty of food for the baby shower.  (Another friend took care of the decorations--aren't they adorable?)  For me, the highlight of the food table was this incredible bundt cake.  When I saw the recipe on Joan's blog last month, I knew I had to make it for the baby shower.  The colors were just too perfect not to.

Because this cake is made from a boxed cake mix, it's so simple to put together.  Even the icing is from a can, so it can't get much easier than this.  I didn't mind at all because I had plenty of other things to keep me busy preparing for the baby shower.  It was nice to make such an impressive looking cake in a minimal amount of time. 

The taste of this cake was fabulous too!  It was the perfect density and so moist.  I certainly didn't complain when there were leftovers because that means I get to enjoy a slice for dessert every day.  Sometimes two slices--I am eating for two, after all! :)

Strawberries and Cream Cake

Makes 1 large bundt cake and 6 cupcakes

2 boxes white cake mix (I used Pillsbury Classic White)
ingredients called for on the cake mix boxes
1 (3 ounce) box strawberry Jello
1 can white frosting (I used Pillbsury Classic White)

1.  In a large bowl, prepare the cake mixes according to the instructions on the box.

2.  Pour one third of the cake batter into a well greased bundt pan.

3.  Reserve 1 Tablespoon of the Jello and mix the remaining amount into the cake batter.  Stir until the color is evenly distributed.

4.  Pour pink cake batter on top of the white cake batter, being sure not to fill the bundt pan past 2/3 full. 

5.  Scoop any remaining cake batter into greased or lined cupcake tins.

6.  Bake the cake at 350 for 45-50 minutes, until a toothpick inserted in the middle of the cake comes out clean.  Bake the cupcakes for 20-22 minutes.

7.  Remove the cake from the oven and allow it to cool for 20 minutes before inverting it on a plate to cool completely.

8.  After the cake has cooled, frost the cupcakes if desired.  (You will not need all the frosting for the cake, so it's okay to frost the cupcakes first.)

9.  Place the container of remaining frosting in the microwave for 30 seconds to melt the frosting.  You want it to be smooth and flow freely.  (If it melts too much and looks watery, just stir the frosting and let it sit at room temperature until it reaches the desired consistency.)

10.  Spoon half the white frosting into a piping bag.  Drizzle the frosting over the cake in a back and forth motion.

11.  Stir the reserved Jello into the remaining half of the white frosting until the color is evenly distributed.

12.  Spoon the pink frosting into a piping bag.  Drizzle the frosting over the cake in a back and forth motion.

Cover the cake and store it at room temperature.

Source: Chocolate, Chocolate and More

Monday, February 25, 2013

Fruit Salad

Are you experiencing a baby boom where you live?  Right now, I can think of about 15 women (not including myself) who are currently pregnant.  We joke that there must be something in the water here because "every one" is expecting.  Just this weekend alone, I attended two baby showers for my friends.  One of them is expecting twin girls and the other a baby girl.  It was a lot of fun to see all the adorable baby girl clothes!

I hosted the shower for my best friend on Saturday.  We chose a morning shower, which suited me perfectly because I got to serve brunch.  I made cinnamon rolls, bacon, a cake (recipe coming Wednesday!) and this fruit salad.  Another friend helped with the shower and she provided a quiche and muffins.  Let's just say we didn't go hungry!

This fruit salad was so easy to put together, but so delicious.  I started with a bag of frozen mixed fruit.  Then I added in diced apples and bananas.  The coating is simply a box of instant vanilla pudding mix.  It creates a delicious coating over the fruit that adds just a touch of something special versus a plain fruit salad.  I'll certainly be making this fruit salad again!

Fruit Salad

Serves 10-12

1 large bag frozen mixed fruit, thawed
2 apples, diced
2 bananas, sliced
1 box instant vanilla pudding mix

Combine all the ingredients in a large serving dish.  Stir gently until the pudding dissolves and coats the fruit.

Adapted from:

Friday, February 22, 2013

Peanut Butter Eclair Dessert

I'm sure I've mentioned it before but our family tries to make birthdays a special occasion.  Growing up, we celebrated the whole day.  First, we had our choice of breakfast--served in bed.  Then we got to pick our lunch (usually pizza) for our birthday party with friends.  For supper, we got to pick out any meal we wanted.  It certainly helped that my brother's birthday was over Summer vacation and mine was over Christmas break, so we never had to worry about school!

In Mike's family, they got to pick a restaurant to go to for dinner, or a special meal to be prepared.  They also got to pick out a dessert (remember, Mike doesn't like cake) that Mike's mom would make.  We've carried these traditions over into our family by combining the two.  Mike and I get to choose a restaurant or a meal for our birthday dinner.  We also get to celebrate with our families--a homemade meal from my parents, and dinner at a restaurant followed by homemade dessert with Mike's family.

This past year, I really didn't know what to choose for my birthday dessert.  We were celebrating a few weeks after my birthday because of every one's busy schedules and I was at the point in my pregnancy where something might sound good one day but absolutely awful the next day.  That makes it pretty difficult to choose a dessert.  I waited until the last minute and then I saw this Peanut Butter Eclair Dessert on Pinterest.  I sent the recipe to Mike's mom and she made if for all of us to enjoy.  It's a rich dessert, full of peanut butter flavor.  This recipe gets better as it sits, so you'll want to be sure to make it at least the day before you plan to serve it. 
Peanut Butter Eclair Dessert

Serves 12-18

1 box  graham crackers
2 (3-1/4 ounce) boxes vanilla instant pudding
1 cup peanut butter
3-1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

1.  Line the bottom of a 9x13" pan with whole graham crackers.

2.  In bowl of your stand mixer, mix pudding, milk and peanut butter. Beat at medium speed for 2 minutes.

3.  Fold in whipped topping.

4.  Pour half the pudding mixture over the graham crackers.

5.  Place another layer of whole graham crackers on top of pudding layer.

6.  Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

7.  Microwave the container of frosting, uncovered for 1 minute. Pour over the top of the graham crackers.

8.  Refrigerate for at least 12 hours before serving.  This dessert gets better the longer it sits.

Source: Plain Chicken

Wednesday, February 20, 2013

Peanut Butter Cookies

My father-in-law is one of the hardest people to shop for.  When it comes to Christmas, his birthday, and Father's Day, Mike and I are always faced with coming up for a gift idea for him.  You see, he doesn't need anything.  And anything he might want is either way out of our budget or he just goes out and buys it himself.  Rumor has it that he asked for cash this year.  Call me old-fashioned, but I'm not giving a parent cash for Christmas--it just seems wrong!

This year, we spent a lot of time thinking about the "perfect" gift.  Finally, my mother-in-law suggested that I bake him something each month.  I had considered that before, but having her suggest it meant that it was something my father-in-law was bound to enjoy!  I made a book of coupons for him, one for each month out of the year.  Since Mike had to be involved somehow (and he doesn't bake), I wrote "baked by Melissa, delivered by Mike". 

The gift has turned out to be the most successful one we've given.  Mike and I are impressed by how seriously his dad takes the decision about what to request each month.  In January he asked for Giant Blueberry Muffins.  After much deliberation, in February he requested peanut butter cookies.  I was happy to oblige--especially since peanut butter cookies are sadly lacking from this blog! 

The best part about these peanut butter cookies (other than the taste) is the simplicity. I was astounded to read the recipe and discover that it has only 4 ingredients, none of which are flour.  Seriously, a cookie with no flour?  It can't possibly be good.  Or so I thought...these cookies were excellent!  They come together in no time at all and require such a small amount of work that I can whip up a batch while I'm making dinner.  They were a hit with Mike's dad, and we have enough left over that Mike was able to enjoy a few for lunch too.
4 Ingredient Peanut Butter Cookies

Makes 18 3-1/2" cookies

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

1.  Mix all the ingredients together in a medium bowl.

2.  Roll dough into 1" balls and place on a parchment paper lined cookie sheet.

3.  Use the tines of a fork to press the cookie flat and create the criss-cross pattern.

4.  Bake at 350 for 10-12 minutes, until the edges become golden brown.

Store in an air-tight container at room temperature.

Source: Bakers Royale

Monday, February 18, 2013

Rocky Road Oatmeal

Last year I went through a phase where I ate nothing by steel cut oatmeal for breakfast every day for about six months.  I continued this trend until after I completed my half-marathon and I decided to branch out.  About a month later, I tried oatmeal again but was only able to eat a few bites.  It just didn't sit well with me.  I had no idea what was going on until I found out I was pregnant--crazy taste buds.

Thankfully, my tastes are pretty much back to normal.  It was perfect timing too, because as I browsed through My Catholic Kitchen for this month's Secret Recipe Club assignment, I was intrigued by Veronica's recipe for Rocky Road Oatmeal.  It is made with steel cut oats (my favorite) and chocolate.  I figured I couldn't go wrong!  Veronica gives directions to make this breakfast in the slow cooker, but timing-wise that wasn't going to work for me.  I just made mine in a pot on the stove and it worked out just fine. 

This made for a great breakfast--you can't beat chocolate and marshmallows first thing in the morning!  It was pretty sweet, so I'd suggest cutting down on the sugar or taking a smaller portion.  I topped mine with some milk chocolate chips and marshmallow bits.  While I wouldn't eat this every day for breakfast, I'll definitely make it again for a special treat!
Rocky Road Oatmeal

Serves 4

3-1/4 cups water
1 cup steel cut oats
3/4 cup brown sugar
1/2 cup cocoa powder
4 teaspoons milk chocolate chips
4 teaspoons marshmallow bits

1.  In a medium pan, bring the water to a rolling boil.

2.  Add the steel cut oats, brown sugar, and cocoa powder to the water and stir to dissolve the sugar.

3.  Allow the oats to cook for 30 minutes, until they are tender.

4.  Scoop oatmeal into a bowl and top oats with milk chocolate chips and marshmallow bits before serving.

Store any leftovers in an airtight container in the fridge.  I add a splash of milk before reheating and the oats taste freshly made.

Source: My Catholic Kitchen

Saturday, February 16, 2013

Saturday Sweetness

After missing the last couple Saturday Sweetness posts, I'm back. I have plenty of excuses for why I didn't post, but they're just that...excuses. Either way, Saturday Sweetness is back this week!

In case you missed it, the biggest event here this week is that I'm now my own .com! Please update your readers, bookmarks, and other information to my new web address: Thanks

Since I was busy with the transition, and since the Dessert Challenge posted on Thursday (not a usual posting day around here), I have just two posts for this week. But don't worry, they're good ones!

Blackberry Peach Cobbler--Is it breakfast or is it dessert? I say it goes for both!

Chocolate Cherry Cake--With just two ingredients (probably found in your pantry), this cake can't get any easier!
Here's what I pinned this week:

Dessert Nachos--These look absolutely delicious!  I can't wait to make these for Mike! 

Peanut Butter S'mores Cups--These combine so many of my favorite things!  Yum!

Hard Rock Cafe Twisted Mac and Cheese--I love Mac and Cheese, and I'm always up for a delicious new recipe.
Chocolate Brownies--Is there anything better than brownies for breakfast?
Red Velvet Crinkle Sandwiches--I love crinkle cookies, and red velvet cake, so to combine the two is even better!

Asian Turkey Lettuce Wraps--Mike and I love lettuce wraps, so I'm super excited to be able to make them at home!

What did you make or pin this week?

Thursday, February 14, 2013

Chocolate Cherry Cake

Happy Valentine's Day!  I made you chocolate!

I am so excited about this new dessert challenge hosted by Sheryl, of Lady Behind the Curtain.  Today is the inaugural posting for the Behind the Curtain Dessert Challenge.  Each month, Sheryl will announce the two must-have ingredients and a group of bloggers will get to work creating recipes featuring those ingredients.
This month's ingredients are chocolate and cherries.  I immediately started brainstorming recipes I could make: Mike's Grandma's Chocolate and Cherry Cookies, Chocolate Waffles with Cherry Sauce (not a dessert...oops!), Chocolate Filled Cream Puffs with Cherry Sauce, Granola with Chocolate  and Cherries (again, not a dessert!), Chocolate and Cherry mind was swirling with great ideas.  Unfortunately, time got the best of me and after procrastinating, I realized I had only a few days to come up with the perfect recipe. 

Then I remembered a cake I'd had at Mike's Grandma's house.  It was a chocolate and cherry cake and I remember it being so moist and just delicious!  Someone had told me it was quite easy to make--just a box of chocolate cake mix and a can of cherry pie filling.  Easy and delicious?  I was sold! 

After a quick stop at the grocery store to pick up my ingredients, I was ready.  This cake was everything I'd hoped for and then some!  Luckily for me, Mike doesn't like cake, so I get to eat it all myself (just another benefit of being pregnant!)

Chocolate Cherry Cake

Makes 1 9x13" cake

1 box Devil's Food Cake mix
1 (21 oz.) can Cherry Pie Filling

1.  In a medium bowl, mix together the cake mix and the pie filling.  (The cherries will likely break up, this is normal.)

2.  Pour into a greased 9x13" cake pan.

3.  Bake at 350 for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Allow cake to cool before slicing.  Store covered, at room temperature.

Monday, February 11, 2013

Blackberry Peach Cobbler

It's said that breakfast is the most important meal of the day.  I would have to whole-heartedly agree.  Not only do I love breakfast foods, I also have found that if I don't eat, bad things happen.  Not only do I get irritable, I also get headaches and in times of serious hunger, I've been known to faint.

Just ask my mom.  I've done it to her.  Twice. 

The first time was when I was a teenager.  It was my birthday so I had slept later than usual and came downstairs for breakfast.  I talked to my mom and brother for a little bit before declaring that I was hungry.  I turned around to go to the fridge and did a face plant on the kitchen floor.  Ouch.

Then a couple years ago, we were singing in church.  I had eaten breakfast, but apparently it wasn't enough.  I got lightheaded and then next thing you know I was going down.  I think I scared my mom pretty bad.

Now I make sure that I keep candy or a granola bar in my purse at all times so when I feel my sugar levels dropping I have something to eat.  It's even worse now that I'm pregnant--my breakfast portions are huge!

I especially love cinnamon rolls for breakfast, but who has time to make those in the morning before work?  Certainly not me!  When I saw this recipe for Cobbler (that looks suspiciously like cinnamon rolls), I knew it was a feasible weekday breakfast.  Though not something I would typically take the time to make on a regular workday, this breakfast was so easy to make. 

A little mixing.  A little filling.  A quick roll.  Slice it up and bake.  Easy as pie.  (Who says pie is easy?  I'd like to know...).  Anyway, I didn't have blackberry jam in the house, but I did have peach jam.  I love the combination of peaches and blackberries and the peach jam added the perfect amount of sweetness to contrast with the slightly sour blackberries.  I added a drizzle of icing over the top and breakfast was served!
Blackberry Peach Cobbler

Serves 6-8

2-1/4 cups self-rising flour
1/2 teaspoon salt
1 teaspoon sugar
3 Tablespoons shortening
1 Tablespoon cold butter
1 cup half-and-half
1 teaspoon vinegar
1/2 cup peach jam
1 pint blackberries
3 Tablespoons butter, melted
1 Tablespoon sugar

1.  Add the flour, salt, sugar, shortening, and butter to a medium bowl.  Cut together with a pastry blender or two knives until the mixture forms coarse crumbs.

2.  Add the half-and-half and vinegar to the dough and mix together.

3.  Scoop the dough onto a floured surface and knead a few times until the dough holds together and forms a ball.

4.  Press the dough into a long rectangle, about 1/2 inch thick.

5.  Spread the jam onto the dough.

6.  Sprinkle fresh blackberries down the center of the dough.

7.  Begin with the long side of the dough and fold the top third down over the middle, covering the blackberries.  Fold the bottom third up over the middle.

8.  Cut the dough into 2 inch thick slices and place in a greased round cake pan.

9.  Drizzle the melted butter over the slices and sprinkle with sugar.

10.  Bake a 475 for 10-12 minutes, until the top of the cobbler is lightly browned.

Allow the cobbler to cool slightly before serving.

Slightly adapted from: Add A Pinch

Friday, February 08, 2013

S'mores Brownies

What is better than an ooey-gooey brownie? How about a brownie with toasted marshmallows on top?  Oh, and graham crackers on the bottom. It's a s'mores brownie!

I've had this idea churning in my head for a while.  It started as a s'mores cupcake idea, but then since I was short on time, it morphed into s'mores brownies. I cheated and used a boxed brownie mix, but you could certainly make your favorite brownie recipe.  I brought these on our youth group retreat a couple of weeks ago and they were a hit!

As a side note: I made these in a non-stick pan that you can't use a knife in.  Because the bottom is graham crackers, it took a bit of work to cut these brownies with a plastic spatula.  I'd recommend either breaking the graham crackers into smaller pieces if you must use a non-stick pan, or baking these in a glass pan so you can use a sharp knife!
S'mores Brownies 

Serves 24

1 package graham crackers
1 boxed brownie mix, plus ingredients required to make it
12 regular sized marshmallows, halved

1.  Break the graham crackers into quarters (along the "lines") and line the bottom of a greased 9x13" pan with the graham crackers.

2.  Make the brownie mix according to the directions on the box.  Pour the brownie batter over the graham crackers.

3.  Bake at 350 for 25-28 minutes (or according to the directions on your brownie mix box), until a toothpick inserted in the middle of the brownies comes out mostly clean.

4.  Remove the brownies from the oven and turn your oven onto broil.

5.  Sprinkle the halved marshmallows on top of the brownies and place under the broiler for about 1 minute (watch closely!), until the the marshmallows are golden brown.

Allow the brownies to completely cool before cutting into squares.  

Wednesday, February 06, 2013

Pepper Jelly Appetizer

Have you ever had the opportunity to visit Amish country?  We live about 2 hours away from Shipshewana, Indiana where much of the community is Amish.  They are well known for their delicious foods, especially at the Rise and Roll Bakery.  I've been there a few times now, and each time, the store is packed with people.  Samples of their baked goods and canned goods are available to try and there is always a long line to purchase fresh baked donuts and breakfast foods.

The last time I was there was with Mike and his parents.  It was Mike's first time and he was impressed with all the food he could sample.  One of the things he tried was Peach Jalapeno Jelly.  It's similar to red pepper jelly, but much sweeter and with a bold aftertaste.  We ended up purchasing a jar to take home with us.

Superbowl Sunday night was spent on the couch, with a table full of food in front of us.  We had cheese quesadillas, chips and pickle dip, cheese and summer sausage, and this Peach Jalapeno Jelly Appetizer.  It's the most simple thing you can make and it tastes like you've been slaving for hours in the kitchen.  It's just a softened block of cream cheese topped with the pepper jelly and served on crackers.  So simple, and so delicious!
Pepper Jelly Appetizer

Serves at least 10

1 (8 ounce) block of cream cheese
1 cup pepper jelly of your choice (red pepper jelly, peach jalapeno, etc)

1.  Place the block of cream cheese in the center of a serving dish.  Let it sit at room temperature for about 30 minutes until softened.

2.  Using the back of a spoon, gently spread out the cream cheese so it's about 1/2" thick.

3.  Pour the pepper jelly on top of the cream cheese.

Serve with crackers. 

Store any leftovers in the fridge.

Monday, February 04, 2013

Lemon and Basil Pasta with Chicken

For my birthday last year, I received a bottle of Strawberry Balsamic Vinegar along with a gift card to a local Specialty Vinegar and Oil store.  I have to admit, I was totally intimidated.  Sure, I cook with Olive Oil quite often, but I'd never used these fancy flavored vinegars and oils. 

Mike and I ventured to the store one afternoon, not really knowing what to expect.  Thankfully, the store was run by a knowledgeable and patient lady.  She took the time to figure out what kind of cook I am, and then suggest vinegar and oil pairings that might appeal to us.  I left the store with a swarm of ideas forming, and a new love for flavored vinegars and oils.

I plan to use the Strawberry Balsamic as a base for salad dressings and as a drink flavoring.  Yes, you read that right...apparently if you mix the fruit flavored vinegars into tonic water, it creates a delicious drink.  I'll be trying it as soon as I buy some tonic water.  I used my gift certificate to purchase a bottle of Sicilian Lemon Balsamic and Basil Extra-Virgin Olive Oil.  We had taste-tested a combination of the two at the store and really enjoyed it.  The store worker suggested that I use the combination over hot pasta.  I created this Lemon and Basil Pasta with Chicken, and Mike and I both really enjoyed it.  Since I have a lot of oil and vinegar left, we'll be making this quite often, and experimenting with other dishes!
Lemon and Basil Pasta with Chicken

Serves 4

1 (16 ounce) box of rotini pasta
3 Tablespoons Lemon Balsamic vinegar
3 Tablespoons Basil Extra-Virgin Olive Oil
1 teaspoon salt
1 teaspoon basil
2 Tablespoons Parmesan cheese
1 pint cherry tomatoes, halved
2 chicken breasts, cooked and sliced

1.  Cook the pasta according to the directions on the box and drain.

2.  While the pasta is still hot, drizzle the Lemon Balsamic over the pasta and toss.

3.  Drizzle the Basil EVOO over the warm pasta and toss.  (If the pasta appears too dry, add equal amounts of Balsamic and EVOO to reach your desired taste and amount of sauce.)

4.  Stir in salt, basil, and Parmesan cheese.

5.  Just before serving, add in the halved tomatoes and sliced chicken breasts.

Serve hot or cold.

Friday, February 01, 2013

Layered Finger Jello

Snow day!  I'm sure those two words brought lots of joy to many houses in our community.  We are currently being slammed by another lake effect snow system.  Since we live so close to the lake shore, we are getting the brunt of the storm.  Since yesterday we've got about 10 inches of snow dumped on us.  And it's supposed to keep snowing until tomorrow afternoon!

Mike and I were thankful that he has 4-wheel drive on his truck because otherwise we probably would have ended up in a ditch last night.  I have all-wheel drive on my vehicle but I was still sliding around corners on my way home from work yesterday.  He was able to get to work this morning with out an issue.  I was supposed to work a side job for a couple hours, but I ended up cancelling because there's no way I'm driving even closer to the lake this morning!

I'm using my snow day to bake.  I have quite a few recipes that I'd love to make and I've decided that today is the day for that!  I'm sure many kids are spending their snow days outside making snowmen.  Of course, an afternoon curled up on the couch with blankets, popcorn, and a marathon of good movies doesn't sound too bad either!

Speaking of kids, what kid doesn't love Jello?  This is such a fun recipe to make, and to eat.  While it is time consuming because you have to wait for each layer to set before moving on to the next one, the visual effect makes it worth it.  I made this for a Christmas party, but decided to just use white and red layers so that I could post it for Valentine's Day.  (This year, I'm planning ahead!)  Everyone loved this dessert and because you can use any flavor of Jello, you can switch up the colors if you want to use this for certain holidays or special occasions.

Layered Finger Jello

24 servings

5 (3 ounce) boxes Cherry or Strawberry Jello 
2 (14 ounce) cans Sweetened Condensed Milk
9 envelopes unflavored Knox Gelatin

1.  Spray a 9x13" pan with nonstick cooking spray.  Wipe off any excess with a paper towel.

2.  Pour a red layer into the bottom of the pan.  Place in the refrigerator for 15 minutes, until the layer is set.

3.  While the red layer is setting in the fridge, mix up your first batch of the white layer.

4.  Pour 1/2 of the white layer on top of the set red layer.  Refrigerate for 15 minutes.

5.  While the white layer is setting, mix up the next batch of the red layer.

6.  Pour red layer over white layer and return to the fridge for 15 minutes.  Continue alternating white and red layers until all 9 layers have been completed.

7.  After all the layers are poured, allow the Jello to set for at least 2 hours before cutting.

For the red layers:

One layer at a time, mix 1 envelope gelatin with 1/4 cup cold water in a small mixing bowl.

Add 1 cup boiling water and 1 box of Jello and stir gently until the Jello is dissolved.

For the white layers:

In a small measuring cup, combine 1/2 cup cold water with 2 envelopes gelatin.  Stir until dissolved.

Pour 1 can of sweetened condensed milk into a medium bowl.  Add 1 cup of boiling water and stir.

Pour dissolved gelatin mixture into the condensed milk mixture.  Add 1/2 cup boiling water and stir.

**This will make enough for two white layers (use 1/2 of the mixture for each layer).  You will make another batch halfway through.

Source: The Pioneer Woman
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