Carrot Souffle

This is a wonderful side dish. It was served at a minister's/wives banquet we attended this year. Everyone raved over it. It tasted more like a very delish sweet potato dish. Try it this year. You will love it :)

3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)

Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.

Creamy Hash Brown Casserole

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Carmel Pretzel Snacks

15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt

Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.

In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

Nuts and Bolts

2 pounds salted nuts and cashews
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt

Heat oven to 250 degrees F.

Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.

Super Easy Peanut Butter Fudge

16 oz can vanilla frosting
18 oz jar creamy peanut butter

Empty jar of peanut butter into mixing bowl. Remove lid and foil from frosting. Heat frosting in microwave for 60 seconds or until completely melted. Pour melted frosting over peanut butter. Mix well. Pour into 13x9x2 pan. Allow fudge to set and cut into small squares.

Variation:

Make the above recipe as stated. Then make another batch using chocolate frosting and pour over the first batch.

Snickers Salad

6 SNICKERS candy bars
6 Granny Smith green apples
1 (8 oz.) container Cool Whip
1/2 can Condensed Milk

Chop candy bars into small squares. Core and chop apples into small bite size pieces. Mix all ingredients and chill. Enjoy!

Gooey Butter Toffee Cake Bars

1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits


Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Southwest Soup

2 lbs ground chuck
1 large onion, chopped
1 – 16 oz ranch style beans
2 – 15.25 oz cans corn
1 – 10 oz can Ro-Tel Tomatoes with green chilies
2 – 10 oz cans minestrone soup
1 – 16 oz can beef broth
Shredded cheese
Cornbread

Brown meat with onion, stirring until done & crumbly; drain. Add beans, tomatoes, soup & beef broth; mix well. Simmer for 45 minutes. Serve with shredded cheese and cornbread. Serves 8 – 10.

Creamy Macaroni & Cheese

2 C Velveeta, cubed
2 C Whole Milk
2 T Flour
2 T Margarine
2 C Dry Macaroni

Cover Macaroni with water and cook until almost done, drain well. In bowl, melt margarine in microwave. Stir in flour. Stir in milk. Salt and Pepper to taste. Pour cubed cheese into milk mixture and microwave at 30 second intervals until melted, stirring often. Stir in cooked macaroni. Place in oven safe dish and bake, uncovered, at 350 for twenty minutes.

Creamy Chicken Enchilada

1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream

Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.

NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES: 4 or 5

Easy Strawberry Shortcakes

2 (16-oz.) containers fresh strawberries, quartered
1 cup sugar, divided
1/4 teaspoon almond extract
1 cup whipping cream
2 tablespoons sugar
8 frozen biscuits
Garnish: fresh mint sprigs

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Mix in almond extract if desired. Cover and chill up to 2 hours.

Roll frozen biscuits in sugar and bake according to package directions.

Split biscuits in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Strawberry Spinach Salad

1(10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded, and finely diced

Dressing:
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:
In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Dress the salad right before serving

Squash Ribbons

3 Yellow Squash
3 Zucchini
½ stick margarine, melted
4 oz of chive & onion Cream Cheese (spreadable)
Cilantro, grn onions, or parsley
1.5 fresh limes
Kosher Salt
Coarse Ground Pepper

Cut squash & zucchini into thin long ribbons. Melt margarine in skillet over low heat. Add cream cheese & juice of one lime. Add squash and cover. Steam over low heat for 5 - 7 minutes. Do not overcook. Squash should not go limp. Pour into serving dish. Top with cilantro, onions, or parsley. Squeeze ½ fresh lime over top. Sprinkle with kosher salt and pepper.

Spicy Chicken Tenders

2 cups buttermilk
Tony Chachere’s Seasoning
3 cups self-rising flour Oil

Sprinkle chicken tenders with seasoning. Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown

Butter Pecan Ice Cream

4 eggs, beaten
2-1/4 cups sugar
5 cups milk
4 cups whipping cream
4-1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup butter
2 cups chopped pecans
1/4 cup brown sugar

In a large mixing bowl gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter add pecans and sauté over low heat. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer as directed on freezer. Yield 1 Gallon

Easy Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 12 oz can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Butterfinger Cake

1 box marble cake mix
1 (14 oz.) can sweetened condensed milk
1 jar prepared caramel topping
1 bag snack size Butterfinger candies
1 cup prepared chocolate syrup
Whipped Topping (recipe follows)

Pre-heat oven to 350ºF.

Bake cake as directed in a 9x13 pan. Let cool. Poke holes all over cake. In a medium-mixing bowl mix condensed milk and caramel topping. Pour over cake. Break Butterfinger candy and sprinkle half all over cake. Top with whipped topping and sprinkle with remaining candy. Drizzle with chocolate syrup.

Whipped Topping

1 cup heavy cream
¼ cup confectioners sugar

Whip cream until stiff peaks form. Mix in confectioners sugar.

Lemon Poppyseed Mini Cheesecakes

Yield: 18 mini cheesecakes

Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted

Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed. Bake for 10 minutes.

Cheesecake Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds

Cheesecake Directions:
Preheat oven to 325 F.

Mix cream cheese and sugar until integrated. Mix in eggs, one at a time. Mix in sour cream. Add zest, ginger, and poppy seeds. Spoon mixture over pre-baked crusts.Bake for 30 minutes.Remove cheesecakes from oven and allow to come to room temperature. Place in the refrigerator to chill.

Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy. Mix in ginger. Spread or pipe frosting onto the chilled cheesecakes. Optionally, decorate with colored sugar and a gingersnap cookie

Blueberry Cream Cheese Tarts

12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2(8-ounce) packages cream cheese, softened
1(21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

Oh Henry Bars

3/4 cup butter
1 cup brown sugar
1/2 cup dark corn syrup
1/2 cup peanut butter
2 cups quick cooking oatmeal
2 cups regular rolled oats
1 tablespoon vanilla
1 (12-ounce) package semisweet chocolate chips
1 cup milk chocolate chips
1 cup peanut butter

Preheat oven to 350 degrees. Line a 15-1/2 x 10-1/2" jelly roll pan with heavy duty foil and spray with nonstick baking spray using flour; set aside.

In large saucepan, melt butter with brown sugar, corn syrup, and 1/2 cup peanut butter. Cook over low heat until smooth, stirring frequently.

Combine quick cooking oatmeal and rolled oats in large bowl. Stir vanilla into butter mixture and pour over oat mixture. Stir to coat. Spoon into prepared pan and pat down with back of spoon until even.

Bake for 10-12 minutes only; do not over bake. Let cool 10 minutes, then place in freezer for 1 hour.

When base is cold, combine semisweet and milk chocolate chips in microwave-safe bowl. Add 1 cup peanut butter and microwave for 1 minute. Remove from microwave; stir. Continue microwaving for 1 minute intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Pour over bars.

Refrigerate bars until firm, then cut into squares to serve. Store covered in refrigerator. Makes about 48 bar cookies

Baked French Toast Casserole

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Corn Casserole

15 1/4-ounce can whole kernel corn, drained
14 3/4-ounce can cream-style corn
8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Gooey Butter Cake

Cake:
1 yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Gooey Butter Cake

Cake:
1 yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Simply Delicious Strawberry Cake

1 white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.


Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional


In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Cake Balls

1 cake mix
Ingredients needed for cake mix
3/4 can of frosting
1 pkg of Almond Bark or Wilton Confectionary Wafer Coating

Bake the cake according to package instructions. While warm, crumble the cake into a bowl. Using a hand mixer continue to crumble to a fine texture. Mix in frosting to make a paste.

Using a melon baller, small cookie scoop, or your hands form the mixture into 1 ½ -inch balls. (Walnut size) Place the balls on wax paper; freeze uncovered for 2 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden

For Chocolate Dipped Strawberry Cake Balls:

Strawberry Cake Mix
Strawberry Frosting
Chocolate Bark

Cake Balls can be drizzled with red melted wafers or sprinkled with decorating sugars or candies.

Cupcake Frostings

Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
1 tsp vanilla
2 tsp hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)


Chocolate Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
2 tbls cocoa powder
2 tsp very hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)

Lemon Cream Cheese Frosting

1 oz butter, softened
3 oz cream cheese, softened
1½ cups confectioners sugar
1 tsp grated lemon rind

Sift the sugar. Beat all ingredients together in a small bowl, until smooth and combined. (Frosts 12 lg cupcakes)

Cucake Frostings

Butter Cream Frosting

5 oz Butterm, softened
8 oz confectioners sugar
1 tsp vanilla
2 tsphot water

Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)


Chocolate Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
2 tbls cocoa powder
2 tsp very hot water

Beat together the butter and sugar with an electric beater.
Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.

Makes enough for 12 cakes.

Lemon Cream Cheese Frosting

1 oz butter - softened
3 oz cream cheese - softened
1½ cups confectioners (icing) sugar
1 tsp grated lemon rind

1. Sift the sugar.
2. Beat all ingredients together in a small bowl, until smooth and combined.

Makes enough for 12 cakes.

Potato Cheese

1 qt. diced potatoes
1 tablespoon minced onions
1/2 teaspoon garlic salt
1/2 cup shredded carrots
1 1b loaf Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 qt whole milk
Salt and pepper to taste

Barely cover potatoes with water and add minced onions. Cook until potatoes are tender. Dran and add soups, milk, carrots, garlic salt, salt, and pepper. Stirring often to prevent scorching. When potatoes are tender add cheese. Reduce heat and cook till well blended and bubbly.

Lemon Cream Cheese Bars

1 pkg. lemon cake mix
1/2 c. butter
3 eggs
2 c. canned lemon frosting
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Combine cake mix, butter and 1egg. Stir until moist. Press into pan. Blend together frosting and cream cheese and reserve 1/2 cup of the mixture. Add 2 eggs to remaining frosting mixture. Beat 3 to 5minutes at high speed. Spread over cake layer in pan. Bake about 30 minutes. Cool slightly and spread with reserved frosting mixture. Cut into bars.

French Apple Cream Cheese Pie

2 (3 oz. each) pkg. cream cheese
1/4 c. sugar
1 egg
2 tsp. lemon juice
1 frozen Marie Callender’s deep dish pie crust
1 can (21 oz.) apple pie filling
2 c. corn flakes, coarsely crushed
1/2 c. chopped pecans
1/2 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter

Preheat oven to 375 degrees. Beat together cream cheese, sugar, egg and lemon juice. Spread in pie shell. Spoon pie filling over cream cheese mixture. Combine crushed corn flakes, nuts, sugar and spices. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle streusel mixture over pie. Bake 30 to 40 minutes. Allow to cool slightly before serving.