Thursday, February 25, 2010

Chicken Parmesan

This has to be one of my favorite dishes to order when we are out. It's something so simple to make, yet I rarely make it! That, however is going to change. For whatever reason I had just been craving this dish lately so I decided it was time to make it. I served this along side spaghetti. I normally make my own tomato sauce but wanted to use up what I had in the pantry so I just used a jar of store bought sauce. I love making my own sauce but usually make a huge pot of it and then store it in lots of containers in the freezer. I have been doing that for years. You can count on spaghetti and meatballs in my house once a week. Maybe it's a tradition I picked up from my grandma. We had this every Sunday and I do mean EVERY Sunday during my childhood!!! I never got tired of it then and still don't now!

Anyhow, this is one simple easy dish to make and it usually approved by the whole family!

6 boneless chicken breasts
2 teaspoons olive oil
2 eggs
1 cup breadcrumbs
2 teaspoons Italian seasoning or to taste
1/2 teaspoon garlic powder or to taste
1 large jar tomato sauce
mozzarella cheese
parmesan cheese
salt and pepper to taste

Heat large skillet and add your olive oil. In a large bowl mix breadcrumbs with Italian seasonings, garlic, salt and pepper. Dip chicken cutlets into egg and then into breadcrumb mixture. Coat well. Cook on medium high heat for several minutes on each side till nicely browned. Using a 9 x 13 inch baking pan, coat bottom of pan with some of the tomato sauce. Arrange browned chicken on top of this and add about 2 tablespoons of sauce on top of each cutlet. Then top with generous amounts of mozzarella. This will melt down somewhat so make sure cheese looks stacked on top of cutlet. Top with freshly grated parmesan cheese and bake in 350 degree oven for approximately 1/2 hour uncovered. Remove from oven and let stand for several minutes and add more parmesan cheese, if desired.

Wednesday, February 24, 2010

Banoffee Pie

Since my banana cream pie had been a disaster I was determined to find another banana recipe that I knew would turn out well. I know I can always count on Paula Deen! I have never had any of her recipes fail. They always turn out wonderful. Of course, you certainly can't cook everyday like Paula does. Her meals and desserts are just so rich, but they are always good. My husband had seen Paula make this on her show and thought it would be really good. I have to say that this is one of my favorite desserts ever. That says alot because my favorite desserts always incorporate chocolate and this one has no chocolate at all! I can't even begin to tell you how good this tastes. It's also extremely easy to make. My only suggestion is that you serve this in a parfait glass. I would make this for a gathering since it really does not keep well. It will get a bit runny in the pie dish. Once this is assembled in your pie plate, divide it up among parfait glasses and refrigerate. I think it would work well serving it this way to company. You can also sprinkle some graham cracker crumbs on top of the cream with a fresh slice of banana for presentation. Of course you can make this just for yourself as long as you realize it will get a little runny in the pie dish after a while. It still tastes absolutely fantastic. I would encourage anyone that likes bananas and caramel to try this. The taste is irresistable! It's also pretty easy on the budget too!!

1 1/2 cups graham cracker crumbs

10 tablespoons butter, softened (I would use a bit less next time)

2 (14 ounce) cans sweetened condensed milk

3 large bananas

1 1/2 cups heavy whipping cream (I used Cool Whip since I had that on hand)

1/3 cup confectioners' sugar (only if you are using whipping cream)

1 teaspoon vanilla extract (only if you are using whipping cream)

Preheat oven to 350 degrees F. Mix graham crackers with softened butter and press mixture into 9 inch pie plate (Paula used a regular pie plate, next time I would use a deep dish). Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling. To create the toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 x 12 x 2 inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until halfway up sides of baking dish. Bake for 1 1/2 hours. (Mine baked for 2 hours).

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside the crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

Tuesday, February 23, 2010

Delicious Ham and Potato Soup

Hi everyone. Sorry I haven't posted in a few days but I was gone this weekend visiting with my son and his family. My grandaughter is now 7 months old and is just an absolute butterball!!! I've also been watching the Olympics and I'm looking forward to the figure skating tonight. It's my favorite sport to watch. Funny because I had been to a "Stars on Ice" years back and had seen many of the Olympic performers skate in person yet I enjoy watching it much more on TV. I can't say why but I just do!!!!

I made this soup a few weeks back and enjoyed it. I'm not much of a soup person but my husband and son both enjoy soup and this one is quite hearty. It's very filling and can be a meal by itself! I found the recipe at Allrecipes. I've found many good recipes there lately but came across a real dud yesterday. Oh man....I had made a banana cream pie I found there that had gotten rave reviews but some negative ones too regarding the filling just turning to mush when baked. Well guess who's filling turned to mush.....yes me! It was so perfect before it went into the oven. Ughhhhh! Frustrating when I think of all the ingredients wasted. Anyhow, this soup turned out very good. The picture doesn't really do it justice at all. I'm not much of a photographer anyhow!

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup chopped onion

1/3 cup diced carrots (my addition)

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1/2 teaspoon ground white or black pepper, to taste

1 teaspoon Mrs. Dash (my addition, it really does need this)

5 tablespoons butter

5 tablespoons all purpose flour

2 cups milk (I used 2%)

Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, about 5 minutes.

Stir the milk mixture into the stock pot, and cook soup until heated through. Serve immediately.

Thursday, February 18, 2010

Cappuccino Cake Recipe

We have had a beautiful sunny day here in Virginia and I am thankful that for right now it is not snowing!!! The kids have even been in school for the past two days.....does it get any better than that!!! Let's just hope it continues. I found the recipe for this wonderful cake at A Twist of Spaghetti. Please check out that blog if you have a chance. I've just recently discovered it and found some really great recipes there. I made this cake over the week when we were snowed in and it definitely helped make the snow more bearable! It's a dense chocolate cake with a rich flavor and very moist. It's simple, but delicious. Of course nothing for me is ever really simple. I managed (once again) to have the chocolate seize because I didn't let it cool before adding my Kahlua. This is nothing new since I had just done the same thing recently with white chocolate. Will I ever learn???? Hmmm, maybe after trying 10 times it will finally sink in. I ended up just drizzling mine with a powdered sugar glaze and orea cookie crumbs. It was good but I think would have been better with the glaze called for.

I will be making it again soon and letting the chocolate cool this time!

1 1/3 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup brown sugar

1/2 cup plain yogurt (I used sour cream since that was what I had)

3/4 cup strong, cold coffee

1 teaspoon coffee liquer (I used Kahlua)

1/4 cup oil

Heat oven to 350 degrees F. Mix all dry ingredients in a large bowl until well blended. In a separate bowl, whish yogurt (or sour cream) and cold coffee, oil and liquer together until smooth. Add wet ingredients to dry ingredients and stir until cake batter is well blended. Pour batter into an 8 inch round pan (wax paper on bottom and grease/flour sides) and bake at 350 degrees for 30 to 35 minutes or until tester comes out clean. Cool cake 10 minutes and remove from pan, then remove wax paper from bottom of cake.

2/3 cup semisweet chocolate (melt for glaze, I used chocolate chips)

2 tablespoons coffee liquer (I used Kahlua)

1/4 cup icing sugar (to dust on top of cake)

When cake has completely cooled, melt chocolate in microwave and let cool. Add 2 tablespoons of coffee liquer and mix well until you get a glaze like consistency. Drizzle melted chocolate in zigzag pattern over top of cake. Once the chocolate has set, sprinkle with powder sugar.

Wednesday, February 17, 2010

Coleen's Banana Pineapple Bread

School is finally back in session and boy is that ever a good thing! There are 2 hour delays for the rest of the week but hey, that works for me! Needless to say my son is not happy. He's just gotten so used to being home. Not only that but the poor thing has a report due and they have to present it orally. Why do they have these things? I absolutely hated getting up in front of the class to present a project. Awful. I can still remember how nervous I would get.

This delicious banana bread recipe comes from Coleen. She has one of my very favorite blogs and her recipes are wonderful. Please check her out if you haven't already. The bread is so flavorful and moist. It's a little different than your average banana bread since it contains pineapple and has coconut extract. Enjoy!

3 large eggs

1 1/4 cup canola oil

2 tsp. vanilla extract

1 tsp coconut extract

2 cups mashed bananas

2/3 cup brown sugar, packed

1 cup white sugar

1 snall can crushed pineapple

Whisk together in a large bowl all the above ingredients. After all is well mixed, stir in

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 1/2 tsp cinnamon
1 cup of chopped pecans

Mix well with wooden spoon. Pour into 2 greased 8 x 4 in pans. Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean. Cool for 20 minutes in pan and then remove and cool on rack.

Monday, February 15, 2010

Italian Love Cake

I made this cake for Valentines Day and it is one delicious cake. It's also very easy and that is always a plus. We have quite a bit left here because it bakes up in a 9 x 13 inch pan. And it's pretty filling. This is absolutely perfect to have as dessert if you have company or to bring to a pot luck. This goes a long way and it's tasty without being too sweet. I found this over at Recipezaar.

Tomorrow the schools are reopening (fingers crossed here). Hope the roads are all okay in the morning and there are no delays. I'm waiting for my son to start whining about it soon! Did you know he would rather just hang out at home than go to school??? Lol...Hopefully things will go back to normal and we can resume our routines again. I don't count on anything around here though since winter is not over yet!!!

1 (18 1/4 ounce) box devil's food cake mix or chocolate cake mix (I used devil's food)

1 1/3 cup water (or as called for by your cake mix directions)

1/2 cup vegetable oil (or as called for by your cake mix directions)

3 eggs (or as called for by your cake mix directions)

2 lbs ricotta cheese

3 eggs

2 teaspoons vanilla

3/4 cup sugar

1 (3 1/2 ounce) package instant chocolate pudding mix

1 cup milk

1 (8 ounce) container Cool Whip, defrosted

Preheat oven to 350 degrees.

Prepare cake mix as directed on package with water, oil and eggs.

Pour batter into a greased and floured 9 x 13 inch pan.

Blend together ricotta, eggs, vanilla and sugar until smooth.

Pour evenly over chocolate batter.

Bake for 1 hour.

Cool cake completely and leave in pan.

Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.

Spread on top of cake and chill before serving.

Saturday, February 13, 2010

Never Fail Fudge from Fluff

We've finally had the sun come out for the past three days and I'm feeling like a human again! I was even able to go back to work and I was thrilled! Don't get me wrong - I love being at home with my husband and son but not for 6 days in a row! Enough is enough already. They are mentioning snow again for Monday but that it may not be more than several inches. After what we have been through here in northern Virginia a few inches is certainly not a big deal anymore!

My husband had picked up some Fluff a while back and asked if I could make some fudge (this was really back during the Christmas holidays!). Anyhow, time had gotten away from me but since we were all snowbound last week I kept eyeing the container of Fluff and decided it was finally time to make this. I was reluctant since we were all stuck in the house and I really didn't want to snack all day on fudge! This turned out to be really good and we all enjoyed it. It makes quite a bit and I ended up taking some back to work with me at the end of the week. My coworkers all loved it. I think the next time I would add walnuts to it. The recipe for this was on the back of the Fluff container. It originally calls for adding nuts if desired, but my son prefers chocolate and fudge without them so that is why I omitted them.

I'm quite the horror movie fan and went to see The Wolfman today and I highly recommend it! Benecio Del Toro is terrific in the movie and there are quite few jump out of your seat moments! It's not for the squeamish but if you enjoy horror movies you will like this one.

5 cups sugar

2 small (5 ounce) cans evaporated milk

1/4 lb butter or margarine (I used butter)

1 Jar (16 ounce) marshmallow Fluff

1 tsp salt

1 1/1 tsp vanilla

1 cup walnuts (optional)

2 large (12 ounce) packages semi sweet chocolate pieces or chips

Combine first 5 ingredients in large sauce pan. Stir over low heat until blended.

Bring to a boil over moderate heat. DO NOT mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes.

Remove from heat. Stir in chocolate and vanilla (and nuts, if used) until chocolate is melted. Pour into 2 buttered 9 x 9 inch pans (I used one 9 x 13 inch pan) and let cool.

Wednesday, February 10, 2010

Dreamy Cream Scones

As I sit here typing this post, the winds are blowing like crazy outside my window and northern Virginia has literally shut down. Even the snow plows have been pulled off the road. That is how bad it is outside right now. I can't ever remember a winter this bad in Virginia. I do remember them like this though when I was a child growing up on Long Island. They were fun back then, but they aren't now!!!!

I came across this recipe last week on Smitten Kitchen. Deb has a wonderful site and I've made several of her recipes before and they are always winners!!! I've never made scones before and absolutely love them. They are perfect to have with coffee or a latte. I can't even imagine having them with anything else. These will not disappoint. Thanks Deb for another great recipe!

2 cups (10 ounces) unbleached all purpose flour, preferably a low protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1/2 cup dried cranberries, chopped

1 cup heavy cream

Adjust oven rack to middle position and heat oven to 425 degrees F

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in dried cranberries. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add dried cranberries and pulse one more time. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch round cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (this is the method that I used) or b) patting the dough onto a lightly floured work surface into a 3/4 inch thick circle, cutting pieces with a biscuit cutter and pressing remaining scraps back into another piece and cutting until dough has been used up.

Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Monday, February 8, 2010

Spicy Indian Roast Chicken

Well we are still pretty snowed in here in northern Virginia and they are calling for more snow tomorrow afternoon going into Wednesday. I already told my son that I doubt if the schools will even be opening this week. I would like to try and go to work tomorrow if possible, but who knows. I only live about 8 miles from where I work but even 8 miles is a distance if the roads are snowy and icy. We'll see. Hopefully we can at least get to the store again tomorrow before the next storm hits. There's not all that much else to do but cook and have snowball fights!!!
I found this recipe quite some time ago on a food blog but cannot remember which one. I do know that this is my favorite roast chicken recipe. Love it! The chicken stays so moist. I don't know if it comes from stuffing it with onions and lemons but it is the juiciest chicken I've ever made and the spices just push it over the top! This rates a perfect 10 in my book!

1 4 -5 lb chicken
1 large onion
4 carrots
4 potatoes
1 large lemon
2 Tbs Dijon mustard
2 tsp curry powder
2 tsp garlic-chili sauce
1/4 cup EVOO
salt and pepper to taste

Preheat oven to 400 degrees F. (I lowered mine to 375 F). Cut lemon in 1/2, then one half into quarters. Slice onion lengthwise and cut into large wedges. Take half of onion wedges and quartered lemon sections and stuff into chicken. Mix together juice of halved lemon, 2 Tbs Dijon mustard, 2 tsp curry powder, 2 tsp garlic chili sauce and 1/4 cup EVOO. Brush this onto chicken. Place cut up carrots, potatoes and onions around the chicken and brush with sauce. Pour any remaining sauce over chicken and vegetables. Bake approximately 1 1/2 to 2 hours. If you are using a larger chicken just double the sauce recipe. I also made a gravy from the pan drippings which was delicious.

Saturday, February 6, 2010

Banana Cake with Cream Cheese Frosting

Well the monster blizzard came and buried us under 30 inches of snow....but at this point who is counting. I have not seen this much snow since I was living on Long Island about 30 years ago. I didn't like it then and I don't like it now! But I did promise my son that he and I and my husband will go outside with him and have a snowball fight and that does sound like fun. Don't think that will happen until tomorrow though. I have my hands full right now just trying to take out my little chihuahua so she can do her business. I have to clear a path for the poor baby.....You can barely even see the cars out there. Wonder when school will start back up. I have a feeling since they are calling for more snow, a light one though on Tueday, that there won't even be school this week. One thing I can promise you though is that you will never, ever hear me complain about the heat during the summer. No way......I will welcome it!!! Now on to the recipe for this delicious banana cake!

I've made several banana cakes in the past, one in particular, that goes directly from the oven, once it's finished baking to the freezer and not many can rival that cake. This comes close. It is really good with a strong banana flavor and using egg whites for a fluffy, lighter texture. I highly recommend this if you love your banana cake! I found this recipe in the latest issue of Country I am not a country girl by any stretch of the imagination but I happen to like the pictures in the magazine. I'm leaving the country living to our friend Ree, Pioneer Woman....she is a real life city girl, gone country. Do any of you have her cookbook? I have it and love it!!! Anyhow, give this cake a try if you like bananas, it is worth the extra effort!

2/3 cup shortening

1 1/2 cups sugar

2 eggs, separated

2 cups mashed bananas (approximately 4 medium)

1 cup milk

3 cups all purpose flour

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

Cream Cheese Frosting (do NOT omit's great on the cake)

1 pkg (8 oz) cream cheese, softened

1/4 cup butter, softened

4 cups confectioners' sugar

1 tsp. vanilla

dash salt

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix until just combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.

In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 9 x 13 inch baking pan. Bake at 350 for 30 - 35 minutes (mine took closer to 45 minutes) or until toothpick in center comes out clean. Cool on a wire rack.

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator.

Friday, February 5, 2010

Texas Fudge Cake

I found this recipe over at Cookie Baker Lynn's site and it is one delicious chocolate cake! Thank you Lynn for this recipe! The best thing about this cake is that most, if not all of the ingredients are things we all keep in our pantries. No going out and buying an ingredient that we use only once or twice and end up throwing away. I can't stand that and have done that countless times. This is my kind of recipe. My son had asked if I could make a chocolate cake and since we all love chocolate here there was no problem filling that request! Of course, I wanted to try a new recipe and this fit the bill. It is so chocolatey and moist.

I also thought since some of you may live in areas where we will be snowbound this weekend, most of you will already have these ingredients on hand. Yes, we are expecting a massive amount of snow here. Up to 2 ft. This is very, very unusual. It's not like this is upstate New York you know. We are talking Virginia here. Schools today have already been closed simply due to the fact of the massive storm approaching. It has just started snowing outside and I am already dreading walking my poor little chihuahua....I will have to go out hourly and keep shoveling a little path for her so she can "go" when she needs too!!!! I'm sure I will be posting over the weekend since I'll be home....with plenty of sugar and eggs this time! No running out of anything this weekend.

For the cake:

1 cup butter (2 sticks)

5 Tbsp cocoa

1 cup water

2 cups sifted flour

2 cups sugar

1/2 tsp salt

1/2 tsp baking soda

2 eggs

1/2 cup milk

1 tsp vanilla

Preheat oven to 375 degrees F with rack in the center of the oven. Butter and flour a 9 x 13 metal pan. In a medium saucepan combine the butter, cocoa and water. Bring to a boil. In a large bowl whisk together the flour, sugar, salt and baking soda. Pour the hot ingredients in the dry ingredients. Stir well with a wooden spoon. Add the eggs, milk and vanilla. Stir until the batter is smooth. Pour the batter into the prepared pan and place it in the oven. Bake for 25 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack to cool. Immediately make the frosting and pour the frosting over the warm cake. Spread the frosting evenly and let the cake cool before cutting.


1/4 cup (1/2 stick) butter

3 Tbsp milk

2 Tbsp cocoa

dash salt

1 tsp vanilla

2 cups powdered sugar

In medium saucepan combine the butter, milk, cocoa, salt and vanilla. Bring to a boil. Place the powdered sugar in a large bowl (I always sift powdered sugar first). Pour the hot ingredients over the powdered sugar and beat with a wooden spoon until the frosting is smooth.


Tuesday, February 2, 2010

German Brownie Torte

This cake was another "husband request." It's very easy to make and delicious. As I was making this I was wondering who was going to eat this thing since both of us are trying to ease off sweets and drop a few pounds. This is not the kind of cake my son would like since it has coconut. No need to worry, WE ate it!!! How could we resist? I have to admit though that the picture in the magazine was a lot better than how mine looked. I had a hard time getting all the layers the same size and it just wasn't perfectly shaped. But my husband is a whiz at frosting so I had him frost it up and put it together. Whenever I am in a pinch with a cake he comes to the rescue. That is where his years of catering pay off!

My son's school called this morning around 5am and left a message that the school had no heat and was closed. I had a gut feeling something was up when I had seen about 10 electrical company vans parked out there yesterday in the parking lot!!!! So he has been off since last Friday and who knows if there will even be school tomorrow with more snow coming in tonight. I am at the point where I just don't know if I can survive all this snow!!!! They are even calling for another storm on the weekend.....Man, enough is enough!!!!

My husband found this cake I believe in a recent issue of Woman's Day.........

1 1/2 cups sweetened, flaked coconut

1 1/2 cups chopped pecans

1/2 cup firmly packed light brown sugar

1/2 stick (4 Tbsp) butter, melted

1 box (21 oz) Family Style Chewy Fudge Brownies mix

2 cups heavy cream

1/3 cup confectioners' sugar

Heat oven to 350 degrees F. Line a 15 x 10 in rimmed baking sheet with heavy duty foil, letting foil extend above pan on both ends. Coat with nonstick spray.

Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside. Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.

Bake 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack.

Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners' sugar in a bowl with mixer on medium high speed until moist, stiff peaks form when beaters are lifted.

To assemble:

Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.

To serve:

Cut with a serrated knife in 1 inch slices.