BBQ Chili

1 cup(s) chopped onion

2 teaspoon(s) chopped garlic

1 pound(s) ground beef

1 cup(s) barbecue sauce

1 teaspoon(s) chili powder

1 teaspoon(s) ground cumin

 Ketchup

Brown Sugar

Sausage

Pork and beans

Kidney Beans

Red Beans

Basil

Oreagno

Salt and Pepper

Tomatos

Corn

 

Dump it in a crock pot.

Chocolate Fondue

Ingredients

• 2/3  cup half-and-half
• 12  oz milk chocolate or 1 bag (11.5 oz) milk chocolate chips (2 cups))
• 2  tablespoons kirsch, brandy or half-and-half
• 1 tsp. Vanilla
• Dippers (pound cake cubes, strawberries, pineapple chunks, apple slices, marshmallows)

Directions

1. 1In 2-quart heavy saucepan, heat half-and-half and chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish.
2. 2Spear Dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)

Chocolate Souffle

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners' sugar for garnish

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Lemon Souffle

 

Ingredients

 1/2 cup plus 2 tablespoons granulated sugar

• 1/2 cup milk $
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• 1 teaspoon grated lemon zest $
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• 3 large eggs, separated and divided
• 2 tablespoons all-purpose flour
• 1/4 cup fresh lemon juice $
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• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• Powdered sugar

Preparation

1. 1. Adjust oven rack to the lowest possible position. Preheat oven to 400°.
2. 2. Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.
3. 3. Scald milk and lemon zest over medium heat. Remove from heat, and cool.
4. 4. With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Gradually mix in flour until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)
5. 5. Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not overbeat; if the whites appear dry and granular, they are overbeaten.)
6. 6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not overmix.
7. 7. Pour mixture gently into prepared soufflé cups to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 350°, and continue to bake 4 minutes or until exterior is set and center is slightly loose when shaken and soufflé has risen above dish. Dust with powdered sugar, and serve immediately.

Buffalo Chicken Cupcakes

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Reese’s Peanut Butter Cookie Dough Dip

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi sweet mini chocolate chips
• 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

Instructions

1. In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Skinny Brownie Batter Dip

Ingredients

• 1 (18.4 oz) box Brownie Mix Dry
• 2 cups fat free PLAIN yogurt I have tried it with greek yogurt and it gives it more of a sour flavor
• 2 cups lite cool whip thawed
• mini chocolate chips optional

Instructions

1. Combine brownie mix, yogurt and cool whip together in a large bowl. Stir until completely combined. If desired you can stir in some mini chocolate chips as well.
2. I garnished mine with some mini chocolate chips and served with graham crackers, nilla wafers and teddy grams.

Reese's Brownies with Peanut Butter Buttercream

Ingredients

• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 cup cocoa
• 1 1/3 cup flour
• 24 Mini Reese's Peanut Butter cups unwrapped
• . . PEANUT BUTTER BUTTERCREAM FROSTING .
• 1/2 cup butter softened
• 3 cups powdered sugar
• 1 tsp. vanilla
• 3 Tbsp. milk more if needed to reach desired consistency
• 1/4 cup peanut butter
• 7 Mini Reese's Peanut Butter cups unwrapped and chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together in a large bowl.
3. Add eggs and beat well.
4. Add vanilla and salt and mix until well incorporated.
5. Stir in cocoa and flour until evenly mixed in. Be careful not to over-beat. I usually stir them in with a wooden spoon to avoid over-beating.
6. Spray a 9x13 with cooking spray and spread half of the brownie batter on the bottom.
7. Place align unwrapped Mini Reese's cups 6x4 evenly across pan (6 down by 4 across).
8. Carefully spread remaining half of brownie batter over the top. I find it easiest to drop by spoonfuls evenly over the top and then spread to connect the spoonfuls evenly.
9. Bake at 350 degrees F for 20-25 minutes or until batter is cooked through and toothpick comes out clean. Don't overcook and make sure to do the toothpick test in the batter and not a Reese's cup :)
10. Let cool completely.
11. While brownies are cooling, make Peanut Butter Buttercream Frosting. To make: Beat butter, powdered sugar, vanilla, milk and peanut butter until smooth or creamy. Add more powdered sugar/milk to reach desired consistency.
12. Spread frosting over cooled brownies and top with chopped Mini Reese's cups.

Chicken Tikka Masala

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup plain yogurt
• 1 Tbsp. lemon juice
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 2 tsp. cayenne pepper
• 2 tsp. black pepper
• 1/2 tsp. ground ginger
• 3 tsp. salt
• . . SAUCE .
• 1 Tbsp. butter
• 1 Tbsp. minced garlic
• 1 jalapeño pepper finely chopped
• 2 tsp. ground cumin
• 2 tsp. paprika
• 2 tsp. salt more if needed TT
• 1 (8 oz.) can tomato sauce
• 1 cup heavy cream

Instructions

1. Cut chicken breasts up into bite size pieces and toss in a large zip lock bag. Set aside.
2. In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Stir to thoroughly combine.
3. Pour into zip lock bag with chicken. Seal tight and shake and move chicken in bag to evenly coat. Place in fridge and marinate at least one hour.
4. After chicken has marinated for at least one hour, dump into large frying pan (marinade included) and cook on medium-high heat until chicken is done and cooked through.
5. Place chicken in strainer and let remaining marinade drip off. Do not rinse. Set aside.
6. In a large sauce pan, melt butter. Add in finely diced jalapeños and minced garlic and saute for one minute.
7. Next, add the cumin, paprika, and salt and stir to evenly combine.
8. Add tomato sauce and heavy cream to sauce pan. Stir to evenly combine. Once sauce has started to simmer, turn heat down to low and let simmer until thickened. This takes about 20 minutes.
9. Add chicken to sauce and stir to evenly coat and combine. Let simmer a little more if needed until it thickens up how you would like it to.
10. Serve with naan and/or rice.

Sweet Balsamic Glazed Pork Tenderloin Recipe

Ingredients

• 2 pound boneless pork tenderloin NOTE: I use two (2) 1 lb boneless pork tenderloins
• 1/2 cup water
• For Dry Rub1 teaspoon ground sage
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1 clove garlic, crushed (or 1 tsp dried minced garlic)
• For Glaze1/2 cup brown sugar
  1 tablespoon cornstarch
  1/4 cup balsamic vinegar
  2 tablespoons soy sauce
  1/4 cup water

Combine and mix together sage, salt, pepper and garlic. Rub over tenderloin. Place 1/2 cup water in slow cooker and then pork tenderloin. Cook on low for 6-8 hours. NOTE: It usually takes 6 hours on low for tenderloin to cook in my slow cooker – cooking time will vary based on your slow cooker.
About 1 hour before tenderloin is done, combine ingredients for glaze (brown sugar, cornstarch, balsamic vinegar, soy sauce and water) in small sauce pan. Heat and stir until mixture starts to thicken slightly. Brush glaze on pork tenderloin 2 or 3 times during the last hour of cooking.
You could pour the rest of glaze on top of the tenderloin. We choose to serve the remaining glaze on the side. We LOVE the glaze!

Triple Salted Caramel Cupcakes

Cupcakes

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or heavy cream or half-and-half,  do not use skim milk or 1% milk)

Preheat oven to 350F degrees.  Line 12-cup muffin pan with paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt.  In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.  Add the eggs and vanilla.  Beat until combined.  Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.  Slowly stir in the milk.  Do not overmix the batter.
Fill each cupcake liner about 2/3 full, dividing the batter between all 12.  Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let the cupcakes cool before frosting, about 1 hour.
Thick Salted Caramel Frosting

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 3-4 cups powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

While the cupcakes are cooling, melt the butter in a small saucepan.  Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt.  Allow to bubble for 3 full minutes, no more. Remove from heat and allow to cool to room temperature, about 30 minutes.  Do not place in the refrigerator to cool.  With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency.  I used 4 cups.  Add more salt if the frosting tastes too sweet.  Frost cooled cupcakes and adorn with salted caramel candies.

*Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

Cupcakes stay fresh in an airtight container for up to 5 days.

Hamburger Potato Casserole

1 lb. lean ground beef
3 cups thinly sliced potatoes (either peeled or with thin skins)
1/2 cup chopped onions
1 can Cream of Mushroom soup
3/4 cup milk
1 1/2 cups shredded cheese
salt and pepper to taste

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Sweet Bacon Chili

1/2 pound bacon
1 pound hamburger
1/2 pound sausage, optional (I always leave it out because I'm too lazy to buy any)
1 15 oz can baked beans
1 15 oz can red beans
1 15 oz can pinto beans
1 C ketchup
1 T Worcestershire sauce
1 T vinegar
1 onion, chopped
1 bell pepper, chopped
1 T mustard
1 T brown sugar
salt and pepper to taste
Use kitchen shears to cut bacon into small pieces and brown in a large pot on the stove, adding in onion and pepper as bacon begins to cook. When bacon is cooked through drain the fat, then add ground beef (and sausage if desired) and brown. Mix in all remaining ingredients and bring to a simmer. Cover and turn down heat to maintain simmer. Let cook for one hour, stirring occasionally. Serve with cheese. Delish!

Sweet and Spicy Chicken Tacos

Ingredients

• 2 tablespoon brown sugar
• 1 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder
• salt and pepper
• 1 pound boneless skinless chicken breast
• 1/2 pound boneless skinless chicken thighs
• 4 teaspoons olive oil
• 1 yellow onion, finely diced
• 1 can (4 ounces) diced green chiles
• 1 cup orange orange juice
• 1 can (6 oz) tomato paste
• 3 tbsp fresh lime juice
• 1 1/2 tbsp cider vinegar
• 3 cloves garlic, chopped
• 1 tsp hot-pepper sauce
• 12 corn tortillas, warmed

Instructions

1. Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.
2. Rub half the spice mixture all over the chicken breast and thighs.
3. Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken and add the diced green chiles.
4. Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
5. Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.

Dr Pepper Chili

2 tablespoon olive oil

• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons of chili powder
• 2 chipotle chile en adobo chopped, plus 1 tablespoon of sauce from the can
• 1 pound of lean ground beef
• 1 can of Dr Pepper 
• 1 large can (28 ounces) whole peeled tomatoes
• 1 medium can (14.5 ounces) of diced fire-roasted tomatoes 
• 1 small can (8 ounces) tomato sauce
• 1 (15 1/2-ounce) can of dark red kidney beans, drained

• Saute onion and garlic in olive oil, just until they start to soften. Add salt, chili powder, chipotles and chipotle sauce and stir until combined over heat. Just a minute or two.
• Add ground beef and break up as it browns. Once browned, add Dr Pepper and scrape all the yummies from the bottom of the pan. Let reduce over medium heat to half the amount of liquid. 
• Use kitchen shears (or your hands if you prefer) to cut (or crush) up the whole peeled tomatoes. You don't need to go crazy. Just a few snip, snips to break up the tomatoes. Add tomatoes, and their juices to the pan as well as the tomato sauce and fire roasted tomatoes. Let your chili simmer on the stove for at least 30 minutes until nice and thick. Add the beans during the last five minutes so they can heat through.
• 
  This chili is very flavorful and spicy, reduce the spiciness by using only one chipotle in the recipe.  

Cookie Oreo Brownie Stackers

• FOR THE BROWNIE LAYER:
• 10 Tablespoons Unsalted Butter
• 1-¼ cup White Sugar
• ¾ cups Cocoa Powder
• ½ teaspoons Salt
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• ½ cups Flour

FOR THE COOKIE DOUGH LAYER:

• 1 cup Butter
• ½ cups Brown Sugar
• 1-½ cup White Sugar
• 2 whole Eggs
• 2-½ teaspoons Vanilla Extract
• 2-½ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Semi-Sweet Chocolate Chips
• 1 package Oreo Cookies, 15 Ounce Package

Preparation Instructions

For the brownie layer:In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

For the assembly:Preheat the oven to 350 F.
Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the dessert. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream!

Chocolate Cinnamon Rolls with Peanut Butter Icing Recipe

Ingredients:

• 2 tbspn dry yeast
• 1/2 cp warm water
• 3 eggs
• 1 tspn salt
• 1 cp warm milk
• 1/2 cp sugar
• 1/2 cp brown sugar
• 1cp shortening
• 1 box of instant vanilla or chocolate pudding mix about 2/3 cups
• 2/3 cp of cacoa/cocoa
• 7-8 cps of flour

Filling:

• 1/2 cp of melted butter
• 2/3cps brown sugar
• 2tsp cinnamon
• 3/4 cps chocolate chips

Directions:

-In a large mixing bowl dissolve yeast and water, let it sit for 10min or until bubbly.

-Add eggs, salt, milk, sugar, shortening and pudding.  Slowly add all the flour (reserve 1/2 cp).  The dough will be sticky.

-Use remaining 1/2 cup as needed to flour surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

-Punch dough down, divide in half. Flour surface and roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Sprinkle brown sugar  over dough to the edges. Add chocolate chips if you want it filled with more chocolate yumminess add more.

-Roll up jelly roll style, starting with a long side; pinch seams to seal. Cut into slices using my handy dandy slicing method.

-Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown.

I learned this cool trick: use thread to cut your cinnamon rolls. It works!

Peanut Butter Icing

4 cups of powdered sugar

1/4 cup of peanut butter

6-7 tablespoons of milk

In a small bowl, combine glaze ingredients. Spread over buns. Serve warm. Depending on size of your rolls it makes about 30 rolls.

Yogurt Chicken

The recipe:

4 boneless/skinless chicken breasts
1 cup plain greek yogurt
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Directions:
1) Preheat oven to 375 degrees.

2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes.