Taco Soup 2: The From Scratch Version

Yesterday I shared my family's new favorite soup recipe - a Quick & Easy Taco Soup - over at Marriage, Motherhood, and Missions.  

I like that version a lot.  You can have a healthy, hearty meal on the table in less than 30 minutes.  It's great for a spontaneous meal with company or for taking to a family in need.  
I don't buy a lot of pre-packaged food, though, and so I've made this same soup completely from scratch, as well.  It takes just a bit longer but is still very simple, and you're not sacrificing any of the flavor - in fact, you can control it even more!

So here's how to make Scratch Taco Soup:

Ingredients: 
- 2 bags of dried black beans, sorted
- 1 onion, diced
- 5 c. water
- 1 small bag of frozen corn
- 4 tablespoons of taco seasoning
- 3 tablespoons of ranch seasoning

Directions:
1.    Put the beans in a large stockpot.  Cover with water.  Bring to a boil, then reduce to a simmer.  Simmer for 2 hours.
2.  Drain beans.  Return to pot.  
3.  Add the diced onion, water, seasonings, and corn.
4.  Cover and simmer for 30 minutes.
5.  Serve with your favorite choice of toppings - cheese, salsa, tortilla chips, etc.

What's your favorite kind of soup?

Our Favorite Picnic Food Recipes

Independence Day is only days away, and many of us celebrate with family and friends while having an old-fashioned picnic.  This year, we'll be doing the same - and we're very excited.

Here are our favorite picnic (or Fourth of July) recipes:

Sweet Strawberry-Watermelon Smoothies (CCC)

Grilled Jalepeno Poppers

Cheeseburger Mac'n'Cheese

Best Ever Cheesy Grilled Potatoes

Guilty Good Green Beans

Healthy Homemade Potato Chips

Party Perfect Cookie Cheesecakes

Simply Delicious Blueberry Pie

Springtime Strawberry Pie

Patriotic Cheesecake Tarts

What are your favorite picnic foods?

For more Menu Plan Mondays, visit OrgJunkie.

Whole Wheat Pumpkin Snickerdoodles

I saw a recipe on Pinterest the other day that fascinated me.  A Pumpkin Snickerdoodle.  We love pumpkin around here, and I can't keep snickerdoodles in the house no matter how hard I try - so this seemed like the perfect recipe to bake, especially with all the fresh pumpkin we currently have.

But when I read the actual recipe, I was disappointed with some of the ingredients.

For a recipe that included pumpkin, it called for lots of butter - and big amounts of multiple sugars, too.  So I decided to play with this recipe a bit and see if I couldn't make it a bit healthier.  I reduced the amount of butter, simplified and reduced the sugars, and swapped out the white flour for white wheat.  Oh, and the pumpkin?  I added more of that good stuff.

In the end, we got soft, old-fashioned snickerdoodles with a spicy, fall finish on the outside that are much better for us.

I can't keep this pumpkin version in the house, either.

I think they were a hit.

Here's how to make your own Pumpkin Snickerdoodles.

Dough Ingredients:

• 1/2 c. butter, softened
• 3/4 c. brown sugar
• 1 c. pumpkin puree
• 1 egg
• 2 t. vanilla extract
• 3 3/4 c. white-wheat flour
• 1 1/2 t. baking powder
• 1/2 t. salt
• 1/2 t. ground cinnamon

Spice Ingredients:

• 1/2 c. sugar
• 1 t. ground cinnamon
• 1/2 t. ground ginger

Directions:

1. Cream butter and sugar.  
2. Add egg and vanilla extract.  Stir until shiny.
3. Add pumpkin puree.
4. In a medium-sized bowl, combine all dry ingredients.  
5. Add the dry ingredients to the wet ingredients slowly.
6. Chill dough for 45 - 60 minutes.
7. Combine spice ingredients in a small bowl.
8. Roll dough into balls.
9. Coat the dough balls with the spice mixture.  Place on cookie sheets.
10. Flatten each dough ball with the bottom of a glass.
11. Bake at 350 for 12-14 minutes.
12. Remove from tray and cool.

These cookies are great with a glass of milk or on a pretty platter shared with friends - and those spices make your house smell great while the cookies are baking!

What is your favorite kind of cookie?

Crazy Cooking Challenge: Grandma's Amazing Apple Pie

The Crazy Cooking Challenge is back with a perfect fall theme:  apple pie!

Few things are as classically American as apple pie, and so is how I learned to make it.  While spending the afternoon with my great-grandmother on the family dairy farm one afternoon, she decided to make a pie - only she stood beside me and coached me through the process.  Together we made an apple pie, crimping the edges together and drawing her special pattern in the top crust, and that is now one of my most special memories of her.  

Grandma was an amazing baker, and everyone loved when she "twisted your arm" and made you stay for lunch, especially if she had cookies or a pie waiting beside the fridge.  Her apple pie was no exception.

So if you like those old-fashioned desserts that put you in mind of your own grandma's kitchen, don't miss  Grandma's Amazing Apple Pie.  

Ingredients:

• 1 1/2 c. flour (white works best)
• 1/2 c. shortening
• 1/2 t. salt
• 3 T. ice-cold water
• 5-6 apples
• 3/4 - 1 c. sugar
• 1-2 t. cinnamon
• butter for dotting

Directions:

• Wash and peel the apples. 
• Slice them to a uniform thickness.
• Stir together flour and salt.
• Cut in shortening until it resembles coarse crumbs.
• Add cold water and form into a ball with your hands.
• Divide in half.
• Roll out the first ball on a well-floured board.
• Put the first crust into your pie pan.
• With a fork, poke holes randomly around the crust.
• Layer the apples into the crust.  Be sure that they fill the pan up well past the top edges because they will cook down while baking.
• Add sugar to the top of the apples.  The pie should look like snowy white mountain peaks.  This is apple pie we're talking about - while I love being healthy, this is no time to skimp on the sugar.
• Sprinkle on the cinnamon and dot with butter.
• Roll out the top crust.
• Cut steam vents into the crust and place it on top of the pie.
• Fold the edges of the top crust under the edges of the bottom crust.  Crimp to seal.
• Poke again with a fork to create more steam holes.
• Sprinkle a bit of water onto the top crust with your fingers.  Sprinkle some sugar on top to stick.
• Bake for 40 - 50 minutes at 350 or until apples are cooked through.  You may need to cover the pie with foil after about 30 minutes.
• Serve hot or cold.  Personally, I like my pie ice cold, so Grandma would run an inch of water or so into the sink, place the pie carefully into the cold water, and add a few ice cubes.  By the time that lunch was ready, our pie was ready to eat!

Slow Cooker Caribbean Chicken & Veggies

Sometimes, you just need something that's quick and easy.

That's this dish.  It's perfect for those days when you're going to be in and out or just all around busy and don't have time to mess around in the kitchen but still want to serve your family a yummy, healthy dinner.

It can even be made as a freezer meal - just pop the ingredients into a large zip-top bag and freeze.  On the morning of the day you want to serve it, just dump the entire contents of the bag into the slow cooker and let it go to town.  When life gets crazy, I love dinners that cook themselves!

When I put this in front of My Little Man, having not cooked this in a while, he looked at me rather skeptically.  Then he tried it - and the next thing I knew, his bowl was empty.  He said that he especially liked the chicken.  For my veggie-lovin' man, that's saying a lot!

So here's how to make your own Caribbean Chicken and Veggies in a slow cooker:

Ingredients:

• 1 lb. chicken tenders
• 1 c. diced pineapple and accompanying juice
• 1 large onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 3/4 c. Caribbean-style marinade
• 2 c. black beans
• 1 lb. broccoli, cleaned 

Directions:

1. Combine chicken, pineapple, onion, pepper, and marinade in a slow cooker.  
2. Cook at low heat for 4-5 hours or until nearly finished.
3. Add black beans and broccoli to the slow cooker.  
4. Cook for another hour or until broccoli is tender.
5. Serve over rice.

What's your favorite kind of no-fuss meal?

Patriotic Cheesecake Tarts

With company in town and a friend's birthday this weekend, I made desserts more than usual - and this was a fun one!

These tarts can be made in just minutes after baking the shells, and with blueberries in season, they have a really bright, summery taste.  I added sliced strawberries to some of them, and the super sweetness of the strawberries definitely added another dimension.  Between the creaminess of the cheesecake filling and the crisp flakiness of the shell, these were a hit at our house.  I can't wait to make them for our next picnic!

To make Patriotic Cheesecake Tarts, you'll need:

• mini phyllo dough shells
• 1/3 package (8 oz) cream cheese, softened
• 1-2 T. powdered sugar
• 1 t. vanilla
• fresh fruit to arrange on top

To pull your tarts together, ....

1. Bake the phyllo shells as directed on the package.  Allow to cool.
2. Mix the powdered sugar (to taste) with the vanilla and cream cheese.  I used about a tablespoon.  The sweetness of the fruit adds a lot, so the cheesecake part didn't need to be super sweet for me - but then I don't eat many sweets.  :-)
3. Wash and prepare your fruit.
4. When the shells are cool, fill them up!  I put the cheesecake filling into a small sandwich bag and cut off the corner, then piped it into the shells.
5. Top with fruit.
6. Chill until it's time to serve.

I'm seeing so many possibilities for these little shells and so many flavor combinations for cheesecake ideas.  What are your favorite cheesecake flavors?

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Ready-in-a-Minute Hearty Breakfast Sandwich

Sometimes, there's just not a lot of time to make breakfast.  Others, you need something that will keep you satisfied and undistracted throughout a busy day.  Or, you might be like my husband and want your favorite biscuit flavors - only healthier, so you can eat one more often.

If you ever find yourself in any of those situations, this is the breakfast - or lunch or dinner - for you.

This sandwich takes literally a minute to cook, and if you have the ingredients on hand, you can assemble it in the same amount of time.  With crumbled sausage and cheddar cooked inside the eggs, this hearty sandwich is ready to be eaten on the go.

My husband was so excited to be handed one of these yesterday while working on the deck that he asked for another one today.

Maybe we'll make these for Father's Day Breakfast!

Ingredients:

• 1 or 2 eggs (above sandwich made with 2)
• 2 T. shredded cheddar cheese
• 1 whole grain sandwich round
• 1-2 T. cooked sausage, crumbled (I keep some of this in my freezer for just these sorts of dishes - also good in Guilty Good Green Beans)

Here's how to make your own Ready-in-a-Minute Hearty Breakfast Sandwich.

1. Find a microwave-safe bowl that is the same size as your sandwich round.
2. Spray the bowl with cooking spray.
3. Crack your egg(s) into the bowl and whisk.  Adding a second egg will make your sandwich taller and bigger to appease a bigger appetite.
4. Sprinkle the sausage and cheese over the top.
5. Microwave until the egg is tall and fluffy.  One egg takes 1 minute in my microwave, and 2 eggs takes 1.5 minutes..  Microwaves vary, so be sure that the center of your omelet is firm and not runny.
6. Slide the egg mixture out of the bowl and onto your sandwich round.

Wrap in a napkin or waxed paper if you plan to eat this on the run - if it lasts that long!

What are your plans for Father's Day breakfast?  Do you make anything special?

Applesauce Muffins

I mixed up these muffins during the morning rush one day, and everyone stopped as they came through the kitchen.

"What's that smell?"  they all asked, stopping and sniffing some more.  "It that our breakfast?"

With cinnamon and apples wafting on the air, they hurried to the table, eager to sample these muffins.  My Big Helper didn't have time to add one to her already-full breakfast plate, and upon the promise of one after school, marched off.

When she returned, she walked in the door, immediately asking for her muffin.  Apparently it was on her mind all day.

When the mere smell of something sticks with you throughout seven hours of classes and crazy testing, it must be good.

Ingredients:

• 1 c. sugar
• 1/2 c. softened butter
• 2 eggs
• 2 c. white-wheat flour
• 1 t. baking powder
• 1 t. cinnamon
• 1/2 t. baking soda
• 1/4 t. salt
• 1 c. applesauce

To make your muffins, just:

1. Cream the sugar and the butter.
2. Add the eggs one at a time, beating well after each.
3. Combine dry ingredients in a separate bowl and add alternately with the applesauce. 
4. Mix until just combined.
5. Fill muffin cups 2/3 full. 
6. Bake at 350 degrees for 20 - 25 minutes.

Makes 1 - 1 1/2 dozen muffins.

What are you serving for breakfast today?

Hearty Breakfast Casserole

I love serving lots of delicate, light things for breakfast, but sometimes you need something heartier, something heavier, something that's easy to prepare, tastes fabulous, and will stay hot while serving a crowd.

This simple casserole fits the bill.

It's a wonderful brunch item.  I've served it for Christmas brunch, en masse at church breakfasts, and for all sorts of company.  You can even prepare most of it the night before, which is a great advantage to this morning-challenged girl.

The flavors are easily adjusted, making it possible to appear to be a completely different dish with no fuss, so you can tailor it to your family's personal preferences or to whatever you happen to have on hand.

Here's how to make your own Hearty Breakfast Casserole:

Ingredients:

• 32 oz. frozen shredded potatoes (Southwest for a spicy version, plain for a milder one)
• 1 lb. of your favorite breakfast meat, sausage, ham, or bacon
• 1 onion and 1 bell pepper, chopped (optional)
• 12 eggs
• about 1/2 c. milk
• 1-2 c. shredded cheddar cheese

Prepping this dish is easy:

1. Prepare your dish(es).  You can make this dish in either a 9x13" pan or two smaller casserole dishes.  Choose your style and then spray with non-stick spray for easy clean-up.
2. In a large skillet over medium heat, brown the potatoes.  You may need to add a small amount of olive oil or butter to prevent sticking.
3. When potatoes are cooked through and beginning to get crispy, remove from heat and spread them evenly into the bottom of your dish(es).
4. Return the pan to the stovetop and add your meat (if necessary).  If using sausage or bacon, cook and crumble that now.  When cooked through, drain off grease and sprinkle on top of potatoes.
5. If using veggies, add those to the pan and cook now.  Spread those atop the meat.
6. If preparing the night before, you can cover the dish and fridge it now to be finished in the morning.
7. Crack eggs (6 for two smaller dishes, all 12 for a 13x9" pan.  Whisk together and add milk as you would to make scrambled eggs.  
8. Pour egg mixture gently over potato/meat mixture in your baking dish.
9. Top with shredded cheddar. 
10. Bake at 350 for about 45 minutes or until edges are beginning to brown and the middle is set.
11. Let stand for 3-4 minutes before cutting.

*This is great served with fruit and muffins!

What's your favorite company/holiday breakfast dish?

Healthy Homemade Potato Chips

When I read about baking potato chips online, I was rather skeptical - but not so much that I wouldn't try it.


Try it I did - but I was disappointed.  Despite shortening the baking time drastically, nearly every chip burned. 


With a bowlful of sliced potatoes that didn't fit onto the baking sheets I decided to try again - and this time we all liked the results. 


Now, compared to the general fried-and-in-a-plastic-bag kind of chips you buy in the store, these are going to be waaaaayyyy healthier.  With only two main ingredients, both of which we can all pronounce, it doesn't get much simpler than this.


These chips are rather labor-intensive, however.  If you're used to eating a bag a day, these might not be for you.


If you're planning a pool party with a hundred guests, I'd buy the grocery store variety by the case.


But if you want a good, flavorful, healthy, crunchy chip to feed your family alongside a really tasty sandwich, then these are for you.


Here's how you can make your own healthy potato chips in just minutes:


Ingredients:

• 4 medium Russet potatoes
• olive oil
• salt to taste

Making these chips is really easy.  I recommend a comfortable pair of tongs, however!

1. Slice your potatoes in super thin, uniform slices.  I used my mandolin and put it on the crinkle-cut setting.
2. Put the sliced potatoes in a bowl and toss with 1/4 c. of olive oil.  Work with your hands to be sure that all the slices are evenly coated.
3. With an electric skillet or griddle preheated to 400 degrees, spread out the chips in a single layer with no overlap.  Unless you have a monstrous griddle, you'll need to batch-cook these.
4. Watch closely - as they begin to brown, flip them with tongs.
5. Give the second side just a minute or two more and then remove to a paper towel-lined bowl.
6. Sprinkle with salt to taste.
7. You want your chips to look like this:

and not like this:

They cook on the griddle surprisingly fast, and as they cool, they gain a rich, satisfying crunch.  Yum!

I think I'll go make some more.

 

Hugs and Kisses Banana Bread Pancakes

When I first heard of banana bread pancakes, I knew I had to try them.  It sounded simple and healthy, but who doesn't love banana bread?  It's delicious!

And that's exactly what my kids said when I made these for them for breakfast.  At first, I must admit, My Little Man didn't want to eat these unusual-looking pancakes, but he was hooked at the first nibble.

My Big Helper, on the other hand, took one bite and yelled, "Mommy!  These are delicious!  I'll give you 100 hugs and 100 kisses for these!"

So there you have it.  This well-squeezed mommy will be making these often.

To make Hugs and Kisses Banana Bread Pancakes, you'll need:

• 2 c. white wheat flour
• 2 t. baking powder
• 1/4 t. salt
• 1/4 c. honey
• 1 t. cinnamon
• 3/4 c. milk
• 1 t. vanilla
• 2 T. melted butter
• 3 large ripe bananas, mashed

To make your pancakes, simply:

1. Mix all dry ingredients together.
2. In a separate bowl, mix all wet ingredients together.  Slowly pour the wet ingredients into the dry ingredients and stir them together.
3. Add the mashed bananas and stir to combine.  **Batter will not be overly runny!  Add a tad more milk if you must, but these do fry up well.
4. Heat your griddle to 325 - 350.  Grease lightly (I used butter) and spoon about 1/3 c. of batter onto the griddle.  
5. Cook for 2 - 3 minutes or until bubbles begin to form on top and then flip.  
6. Cook for another 2 - 3 minutes on the other side and remove from heat.  
7. Serve with maple syrup and chopped walnuts - or just eat them plain!  

After eating a plate full of these pancakes for breakfast yesterday, My Big Helper was upset that she didn't have time for more - so she grabbed her coat, put on her backpack, and grabbed one to eat on the way.  She said that it was so good it didn't need syrup.

That's my kind of breakfast.  Easy.  Healthy.  Versatile.

What's your favorite way to eat pancakes?

Cinnamon Almond Granola

I love granola, and when I realized how easy it is to make, it became a regular part of my diet.

Crunchy and rich, full of wholesome ingredients, this granola is a great addition to yogurt - or skip the yogurt and eat it plain.  It's yummy on top of spiced applesauce bread or with fresh fruit for an added crunch.

The best part is that you can easily personalize this to fit your family's tastes.

This is how I make ours:

Ingredients:

• 5 1/2 c. oats
• 1/2 c. sliced almonds
• 1/2 c. sunflower kernels, roasted
• 1/2 c. coconut
• 1/2 c. melted butter
• 1/2 c. honey
• 1 t. cinnamon
• 1 t. almond or vanilla extract

This granola is super simple to make, and you can even get other things done while it bakes!  All you do is:

1. Stir together the dry ingredients.  (Use whatever you like, just be sure to have a total of 7 c. of dried stuff, nothing melty.)
2. Stir together the melted butter, honey, cinnamon, and almond extract.
3. Pour the liquid mixture over the dry ingredients - and then stir and stir some more until it has all been soaked up and mixed well.
4. Spread out on two large baking sheets, spreading as evenly and as thinly as possible.
5. Bake at 200 degrees F for 20 minutes, then stir and redistribute.
6. Repeat twice more until mixture just barely begins to brown.  If the mixture is layered more thickly on the pans, it may take more than an hour until the proper toasting can occur.
7. Allow the mixture to cool completely, and then store in an airtight container for up to two weeks - but mine never lasts that long.

Enjoy!

Sprinkly Blueberry Pancakes

My Big Helper decided to make pancakes for breakfast this week, and so she created pancakes in her very favorite colors: pink and purple!  Both kids loved them and ate them sans syrup, which makes me happy, and they were thrilled to have such a colorful, tasty breakfast.

I think that my Little Man ate about 6 of these for breakfast this morning - and he wouldn't even wait until they were heated.  He ate them straight from the fridge, in his hand, bouncing around in his seat!

I'm not sure how I'll keep the fridge stocked by the time he's a teen.  He's already a bottomless pit.

So to make these pit-filling, colorful, actually-very-healthy pancakes, you'll need:

• 2 c. white-wheat flour
• 2 c. milk
• 2 eggs
• 1 T. honey
• 1/3 c. melted butter
• 2 t. baking powder
• 1/2 t. salt
• fresh or frozen blueberries
• your choice of sprinkles

My Big Helper loved operating the whisk to make these pancakes.  They come together quickly:

1. Whisk the eggs, then the milk, then the butter and honey into a medium bowl. 
2. When smooth, add the dry ingredients, whisking after each.
3. Let rise for 10 minutes while the griddle heats.
4. Lightly butter the griddle.
5. Plot out where you want your pancakes, and then drop a few blueberries onto each spot.
6. Ladle out a spoonful of batter onto each clump of blueberries, and then immediately sprinkle the sprinkles over the top.
7. When the pancakes bubble on top, flip gently.
8. Cook for another minute or two and then remove to a plate.  
9. Enjoy!

What's your favorite breakfast food?

Caramel Pumpkin Doughnut Hole (Muffins)

Do you ever just want to try something different?  

My Big Helper and I were in that kind of mood last week.  We saw these and thought they looked great - but we didn't have all of those ingredients, nor did we have a doughnut pan.  

So we decided to play, and this is what we came up with. These bake up like doughnut holes but in mini-muffin tins.  They're sweet and decadent, yet somehow not too bad for you (at least without the icing).  And although the kids and I were all about the gooey caramel icing on top of this little doughnut bite, my husband liked them just fine without it.  

These will definitely be made again here soon.

Needed ingredients:

• 1/4 c. butter
• 1 egg
• 1/3 c. brown sugar
• 2 c. canned pumpkin
• 1/3 - 1/2 c. milk
• 3/4 c. sour cream
• 2 tsp. cinnamon
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. white wheat flour
• 1/2 c. chocolate chips (optional)

Caramel Glaze ingredients:

• 1 c. powdered sugar
• 1-2 T. caramel sundae topping
• 2 T. milk

Here's how to make your own gooey caramel pumpkin-y doughnut holes:

1. In a large bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt together.  Set aside.
2. In another bowl, cream the butter and brown sugar.  Add the egg, pumpkin, milk, and sour cream until smooth.
3. Slowly add the dry ingredients to the wet ones until just combined.
4. Add chocolate chips if desired.
5. Spray the bottoms of each mini muffin cup with non-stick spray.  Add a tablespoon-sized dollop of batter to each one.  Batter will be thick!  
6. Bake for 9 - 15 minutes at 325 or until a toothpick comes out clean.
7. Cool in the pan for a few minutes, then loosen gently and pop out - I used a toothpick and a fork.
8. When completely cool, ice with caramel glaze.
9. To make the glaze, mix all ingredients together until smooth.
10. ** Store carefully - doughnut holes can absorb glaze overnight.  That's if they last that long.  Ours barely made it until breakfast.

Taco Won-tons

My Big Helper and I decided to make our favorite dinner the other day:  a snack supper.  We often do this on Sunday nights.  We throw together simple things that we can serve on platters and put them where we can all reach them, and then we watch a movie, play a game, or do some other family type activity.  Usually it's pretty basic - chicken, sliced apples, cheese wedges, crackers, carrots, something like that.

But not this week.

I saw on Pinterest where someone used won-ton wrappers to make little cupcake-like appetizers, and while there weren't specific directions given for what to put inside them, we got busy.

The whole family liked these, and while they were cute and fun to eat, they were also filling and fairly healthy.  Even My Little Man, who didn't want to try them, finally did and yelled, "I like these guys!"

• First, we browned 1/2 lb. of ground beef with 1/2 of an onion and 1/2 of a green pepper.
• After draining it, we added 1 c. of black beans, 1 c. of frozen corn, and 1 t. of mesquite seasoning.
• Toss that around in a hot skillet just a bit, then add 1/2 c. salsa and 3 oz. of cream cheese.  
• Stir over low heat until the cream cheese is melted and incorporated well. (I did these first few steps in advance, partly because of our schedule that day, and partly so that the filling would be cold when My Big Helper helped me put these together.  You wouldn't need to do this in advance - this pulls together very quickly.)
• Place your won-ton wrappers in mini muffin cups and fill with the above seasoning.  Top with a pinch of shredded cheddar.  
• Bake at 400 degrees for 4-6 minutes or until the edges begin to brown.
• Top with diced tomato, fresh cilantro, a mini-dollop of sour cream, or your favorite salsa.  Yum!

This was our first won-ton adventure.  They're quite fun to work with.  I wonder what else we could put inside.  Any ideas??