Laughter in the Kitchen

by Rose Marie

Overview

Author Rose Marie loves to cook and to travel. These two loves come together in Laughter in the Kitchen, a cookbook presenting recipes from her kitchen and from those of her friends and family. Interspersed among the recipes is fun commentary offering simple recipes and tips for success in the kitchen. She includes recipes from her grandmother, the women of her church, her friends, and a sprinkling from the imagination of five- and six-year-olds, explaining how to cook their favorite treats.

Cooks will be torn between the fun of preparing these recipes and the laughs from reading the commentary. From BBQ beef sandwiches prepared in a slow-cooker to red velvet creamy cookies, the tasty recipes included in Laughter in the Kitchen will have everyone asking for more. Bring smiles to the faces of family and friends and a warm feeling into your own heart as you provide them with the delicious dishes in Laughter in the Kitchen.

Product Details

ISBN-13:	9781469738291
Publisher:	iUniverse, Incorporated
Publication date:	02/03/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	260
File size:	402 KB

Read an Excerpt

LAUGHTER In The Kitchen

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By Rose Marie

iUniverse, Inc.

Copyright © 2012 Rose Marie
All right reserved.
ISBN: 978-1-4697-3828-4

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Chapter One

Breakfast

Breakfast Enchiladas

Prepare the recipe, without baking, and refrigerate overnight. The next morning, take out and let stand at room temperature for 30 minutes; bake as directed.

Make the cheese sauce before scrambling the eggs so the sauce will be ready to add at the proper time.

Cheese sauce

1/3 cup Butter 1/3 cup Flour 3 cups Milk 2 cups Shredded Cheddar Cheese 1 (4.5oz) Can Chopped Green Chiles, un-drained 3/4 tsp Salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

Enchiladas

1 (1-pound) Package Hot Ground Pork Sausage 2 Tbs Butter 4 Green Onions, thinly sliced 2 Tbs Chopped Fresh Cilantro 14 Large Eggs, beaten 3/4 tsp Salt 1/2 tsp Pepper 8 (8-inch) Flour Tortillas 1 cup Shredded Monterey Jack cheese with jalapeños

Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly.

Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce (recipe here) and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13 x 9 inch baking dish. Pour remaining cheese sauce evenly over tortillas; sprinkle evenly with monterey jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Pancakes—andrew W, age 6

Flour Eggs Sugar Put it on the stove Set the table

Chocolate Waffles

2 ¼ cup All-Purpose Flour 1/2 cup Sugar 1 Tbs Baking Powder 3/4 tsp Salt 3/4 cup Butter 1 cup Semi-Sweet Chocolate Chips 1 ½ cup Milk 6 Egg Whites 1 Tbs Vanilla

In a medium bowl, stir together the flour, sugar, baking powder and salt. Set aside. Melt the butter and chocolate chips in the microwave for approx. 1 minute. When the chocolate mixture is fairly cool, stir in the milk, egg whites and vanilla. Pour into the dry ingredients, and mix just until blended. Pour into your waffle iron.

Max's Breakfast Bowl

2 Tbs Butter 8 Large Eggs 1(16 oz) bag Frozen Hash Browns 1 lb Pork Sausage 1 lb Bacon 1(9 oz) pkg Cheese and Roasted Garlic Tortellini 10 oz Sharp Cheddar Cheese, grated

Preheat oven 350°

In large skillet, melt the butter and scramble the eggs. In separate large Skillet, cook the hash browns according to the pkg. in a third large skillet, break up the sausage with a wooden spoon and cook until brown, drain off excess, place in a bowl, cook the bacon in the same skillet, drain and set aside. Cook the tortellini according to pkg,

Layer a 9x13 pan with hash browns, sausage, bacon, Tortellini, eggs, and cheese.

Place in 350° oven just till cheese starts to melt.

Pizza Quiche

6 Eggs 1 tsp Dried Oregano 1 ½ cup Shredded Mozzarella cheese 1 cup Frozen Mixed Pepper Stir-Fry 1/4 cup Sliced Pepperoni, halved 1 9" Pie Shell frozen

Place a jellyroll pan on rack in center of oven; preheat to 375°.

In large bowl, whisk eggs with 1/3 cup water and oregano until combined.

Stir in 1 cup cheese, stir-fry and pepperoni. Pour mixture into pie shell. Bake on hot jellyroll pan until filling is set, about 30 minutes, sprinkling with remaining 1/2 cup cheese during last 5 minutes. If desired, sprinkle with chopped fresh parsley and serve with pizza sauce.

Sausage Egg Hash Brown Casserole

Shared by: Vikki h.

1 lb. Sausage—any flavor you like 9 lg. Eggs, slightly beaten 3/4 cup Milk 1/4 cup melted Butter 24 oz. pkg. Hash Browns—I use the shredded ones, use any flavor you like 8 oz. Shredded Cheddar Cheese

Preheat oven to 350 degrees.

Layer sausage on bottom of well greased 9 X 13 pan.

Add milk and butter to beaten eggs and pour over sausage.

Add hash browns and top with shredded cheese.

Bake 1 hour

Breads

Crisscross Croissants

1 (8oz) Can Ready-Made Refrigerated Croissant Dough 1/2 cup Melted Butter Salt

Pre-heat oven to 350°.

Pull each triangle apart and roll into a stick. Form into a pretzel shape, brush with melted butter and sprinkle with salt.

Bake according to package directions.

Toast—Eric h, age 5

You put the bread in a toaster When it pops up it is toast Put it on a plate Then put jelly and butter on it

Easy Beer Bread

Shared by: Michael rebman

3 cups Self-Rising ** 3 Tbs Sugar 1 Can (12oz) Beer (the stronger the beer, the stronger the flavor)

Pre-heat oven to 350°.

Grease 9x5x3 inch bread loaf pan. Pile flour and sugar into a tower in a large bowl. Make a fist size hole in the center of the tower, and pour the beer into the hole. Slowly stir with a spoon, until all the flour is incorporated. Do not worry if the consistency does not seem correct. Place the dough into the loaf pan, and bake for 50 minutes.

Remove bread from pan, serve immediately, or let cool wrapped in a towel.

** If you do not have self-rising flour you can substitute 3 cups all purpose, 3/8 tsp salt, 3 3/4 tsp baking powder)

Parmesan Pull-Apart Bread

3 Tbs Butter Melted—divided 1/2 cup Grated Parmesan Cheese 1 (10oz) pkg Refrigerated Buttermilk Flaky Biscuits

Preheat oven 350°

Butter loaf pan

Pour cheese into small bowl, cut each biscuit into quarters, dip each quarter into remaining butter, then into cheese lightly coat all sides.

Place in loaf pan with edges touching.

Bake until loaf is browned 30-35 minutes.

This is the easiest bread to make. Shelton B.

Praline Pull-Apart Bread

Don't skip the quick step of whipping the cream before stirring in the brown sugar, that's the secret to the smooth texture of the caramel-flavored sauce.

1 (2lb) Pkg Frozen Bread Roll Dough 4 tsp Ground Cinnamon, divided 1/2 cup Butter, melted 1 cup Sugar 1 cup Chopped Pecans 3/4 cup Whipping Cream 3/4 cup Brown Sugar, firmly packed

Stir together sugar and 3 tsp cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8-18 hours.

Preheat oven to 325°.

Beat whipping cream at high speed with electric mixture until soft peaks form; stir in brown sugar and remaining 1tsp cinnamon. Pour mixture on an aluminum foiled—lined baking sheet.

Bake at 325° for 1 hour or until golden brown. Cool on wire rack

10 minutes; invert onto a serving plate, drizzle with any remaining glaze in pan.

Eggs—Jonathan W, age 5

You put them in the pan Then you cook' um up You take 'um out of the pan Then you eat 'um up.

Prosciutto Breadsticks

1/4 tsp Fennel Seed, crushed 1/4 tsp Pepper 1 tube (11oz) Refrigerated Breadstick Dough 6 Thin Slices Prosciutto 1 Egg, lightly beaten

Preheat Oven 375°

Line large baking sheet with foil; coat with cooking spray. In small bowl, combine the fennel and pepper. On large cutting board, unroll breadstick dough; separate into 12 strips.

Cut each prosciutto slice lengthwise into 4 strips. Place 2 strips on top each breadstick to cover; gently press to adhere. Twist each breadstick like a corkscrew; place on sheet. Brush each with egg, sprinkle with fennel mixture.

Bake for 12-15 minutes until brown.

Main Dishes

Asian Pork/Chicken & Noodle Skillet

This is a great recipe for nights that you're pressed for time. Really easy & really yummy.

2 Carrots, peeled & julienned 1 Red Bell Pepper, sliced 5-6 Green Onions with tops, sliced 2 lbs Pork Tenderloins or Chicken, sliced into thin strips 2 Tbs Sesame oil 2 Tbs Asian Seasoning, Mix 4 (3oz) Pkg Oriental-flavor instant noodles 1 Tbs Oil 4 cups Water

Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets, mix well. Add oil to a large skillet; heat over medium-high heat. Add half the meat. Cook and stir 2-3 minutes until browned; remove from skillet and keep warm, repeat with remaining meat. Add carrots and bell pepper to skillet.

Cook 2 minutes/until tender crisp.

Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet. Add noodles and white parts of onion to skillet.

Cover; simmer 4-5 minutes until noodles are softened.

Add the meat; remove skillet from heat and let stand covered

3-4 minutes (until meat is heated through).

Garnish with green onion tops.

Baked Potato Soup

3 lbs Potatoes, scrubbed and pierced in several places 1 Tbs Butter 1 1/2 cups Finely Chopped Onions 2 Tbs Minced Garlic 14 oz Can Chicken Broth 3 cups Milk 1 tsp Salt 1/4 tsp Pepper

Bake potatoes until tender when pierced. Peel when cool enough to handle. Melt Butter in a 4—to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher.

Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.

Sprinkle each serving with toppings.

Pancakes—Jason k,—age 7

2 eggs Milk Pancake Mix Mix it up. Pour it in a pan. Make little circle pancakes. Ad set the table. Put the pancakes on your plate. Pour butter and honey and syrup on your pancake. Add eggs with bacon.

BBQ Beef Sandwiches

1 (15oz) can Tomato Sauce 1 cup Brown Sugar 1 cup Ketchup 1 cup Mustard 1 cup water 1/8 Tbs Worcestershire Sauce 1 Tbs Minced onion 2 Beef Bouillon Cubes 3 lbs. Beef, Eye of Round Hamburger Bun or Dinner Rolls 2 Dashes Hot Sauce

Slice eye of round roast into thin slices. Place in Crockpot. Add all ingredients.

Cook over Medium heat for 4-6 hours.

Serve on Hamburger Rolls.

BBQ Pizza

1 (13.8 oz) can Ready Made Pizza Crust 1 (6 oz) Pre-Cooked BBQ (premade in refrigerator section) 1/4 cup Mozzarella 1/4 cup Onion, chopped 1/4 cup Green Peppers, sliced

Pre-heat oven to 450°.

Spread BBQ over pizza crust and top with remaining ingredients.

Bake on pizza stone at 450° for 10-15 minutes.

Burritos

1 ½ lb Ground Beef 1 ¼ cup Chunky Salsa 1/2 lb Pasteurized process cheese spread, cut up 8 (8 inches) Flour Tortillas—Warmed

In large skillet, brown ground beef, pour off drippings. Stir in salsa and cheese, heat till cheese is melted. Spoon ½ cup beef mixture in center of each warmed tortilla. Then roll it up, serve with topping of your choice.

Topping: lettuce, chopped tomatoes, slice olives, sour cream

Mexican food—tammie r, age 7

Get a tortilla Put cheese on it Put some bologna on it Now put cheese on it again Then put a tortilla on top Warm up Roll up and eat

Chicken And Cheese Enchiladas

1 (10.75 oz) can Cream of Chicken Soup 1/2 cup Sour Cream 1 cup Picante Sauce 2 tsp Chili Powder 2 cup Chicken—Cooked—chopped 1 cup Shredded Monterey Jack Cheese 1/2 cup Shredded Cheddar Cheese 6 Flour Tortillas (6") Warmed 1 Small Tomato—chopped 1 Green Onion—sliced

Preheat oven to 350°

Stir the soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup of the mixture, chicken and ½ cup of the Monterey cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 qt shallow baking dish. Pour remaining Picante sauce over filled tortillas; sprinkle the remaining cheese on top.

Cover and bake at 350° for 40 minutes or until enchiladas are hot and bubbling.

Top with tomatoes and onions.

Chicken And Okra Gumbo Shared by: ruby L

Make the day before you want to serve it. 1 Whole Chicken—cooked, cut-up Summer Sausage—cut up 1 Big Onion—cut up 1 Bell Pepper—cut up Red Pepper chopped—to taste 4-5 Stalks Celery with Leaves—cut up 1 or 2 Bay Leaves Garlic Clove—chopped 1/2 tsp each Thyme, Salt, Black Pepper 1 (16 oz) bag Sliced Okra 2 (28oz) can Chopped Tomatoes (then fill cans of water) 1/2 tsp Gumbo File—after heated up 2 (14.5oz) can Chicken Broth 2 lbs Shrimp—cooked—boiled

In large stock pot, add chicken broth, tomatoes with juice and water, bay leaves, thyme, salt, black pepper, garlic, and onions, bell peppers, celery, bring to a boil, turn down and simmer.

Add okra, shrimp and red pepper; simmer until shrimp and okra are done.

Cool down then put in refrigerator.

The next day take out heat and up.

Before serving add Gumbo File, serve over rice.

It's better made the day before.

Can also add Fish, Crab, Crawfish, Oyster,

Chicken Spaghetti

1 Chicken—cooked—cooled—shredded Small package Spaghetti—cooked—drained 1 Small Onion—chopped 3 Tbs Butter 1 (10.75 oz) can Cream of Mushroom Soup 1 (10.75 oz) can Cream of Celery Soup 1 (10 .75 oz) can Cheddar Cheese Soup 2 cups Mild Cheddar Cheese—Shredded Season Salt

Preheat oven to 350°

Put aside 1 cup of shredded Cheese. Mix everything else together, then top with 1 cup of Shredded cheese that you set aside. Sprinkle with season salt lightly on top

Bake in oven at 350° for 20-30 minutes till cheese is melted on top.

Muffins—Lisa M, age 7

You need some dough. You mix it. Cook it.

Chicken Taco's

1 Chicken—cooked—shredded 1/2 cup Picante sauce 1/2 cup Onion—chopped 1/2 tsp Cumin 1 cup Cheddar Cheese—Shredded

Combine everything except cheese in large pot on stove.

Cook until all is warm. Then put a spoonful in Taco Shells,

Garnish with Cheese, Lettuce, Sour Cream, Tomatoes.

Chicken Tortilla Bake 3 cups—cooked—shredded—Chicken 2 Cans (4 oz) chopped Green Chilies 1 (10.5 oz) can Chicken Broth 1 (10.75 oz) can Cream of Mushroom Soup 1 (10.75 oz) can Cream of Chicken Soup 1 Small Onion, finely, chopped 12 (8 inches) Tortillas 2 cups Shredded Cheddar Cheese

Preheat oven to 350°

In bowl, combine the chicken, chilies, broth, soups, and onion; set aside.

Warm tortillas in microwave according to package. Layer ½ of the tortillas on the bottom of a greased 13x9x2 baking dish. Top with ½ of the chicken mixture and the cheese, then repeat.

Bake uncovered at 350° for 30 minutes

Chili Rellenos Casserole

1 (7oz) can Whole Green Chilies 1 ½ cup Shredded Colby / Monterey Jack Cheese 3/4 lb Ground Beef 1/4 cup Onion—chopped 1 cup Milk 4 Eggs 1/4 cup All-Purpose Flour 1/4 tsp Salt 1/8 tsp Pepper

Preheat oven to 350°

Spilt chilies and remove seeds; dry on paper towels.

Brown ground meat with onion and drain.

Arrange chilies on bottom of greased 2 qt dish top with cheese, spoon beef, & onion over the cheese. In a mixing bowl, beat milk, eggs, flour salt and pepper until smooth. Pour over beef mixture.

Bake uncovered at 350° 45-50 minutes or until a knife comes out clean.

Chili—Brian W, age 6

First you open a can of chili Pour it in a pan to cook it Put some in a bowl Then put some chips in it Smash them all up Then you put some cheese on top Then you eat it

Chipotle Shrimp Scampi

12 oz uncooked Angel Hair pasta 1/2 cup Fresh Cilantro Leaves, Lightly packed divided 1 Tbs Olive Oil 1½ lb large uncooked Shrimp about 21-25 per pound), peeled and deveined 6 Garlic Cloves, pressed 1 Tbs Chipotle Rub 2 Limes 1 Cup Dry White Wine such as Chardonnay 6 Tbs Butter 3/4 cup Chicken broth 1/2 tsp Salt

Bring salted water to a boil in covered Casserole. Cook pasta according to package directions.

(Continues...)

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Excerpted from LAUGHTER In The Kitchen by Rose Marie Copyright © 2012 by Rose Marie. Excerpted by permission of iUniverse, Inc.. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Forward....................xiii
About Me....................xv
BREAKFAST....................1
Breakfast Enchiladas....................2-3 Chocolate Waffles....................5
Max's Breakfast Bowl....................6
Pizza Quiche....................7
Sausage Egg Hash Brown Casserole....................8
BREADS....................9
Crisscross Croissants....................10
Easy Beer Bread....................12
Parmesan Pull-Apart Bread....................13
Praline Pull-Apart Bread....................14
Prosciutto Breadsticks....................16
MAIN DISHES....................17
Asian Pork/Chicken & Noodle Skillet....................18
Baked Potato Soup....................19
BBQ Beef Sandwiches....................21
BBQ Pizza....................22
Burritos....................23
Chicken And Cheese Enchiladas....................25
Chicken And Okra Gumbo....................26
Chicken Spaghetti....................27
Chicken Taco's....................29
Chicken Tortilla Bake....................30
Chili Rellenos Casserole....................31
Chipotle Shrimp Scampi....................33
Cornbread Blini....................34
Creamy Chicken Alfredo....................35
Crunchy Baked Chicken....................37
Easy—Chicken N' Dumplings....................38
Easy Chili....................39
Enchilada Chili....................41
Gazpacho....................42
Glazed Teriyaki Meatballs & Noodles....................43
Green Chile Chicken Enchiladas....................45
Mexican Beef Stew....................46
Mexican Cornbread....................47
Mexican Lasagna....................49
Mexican Meat Loaf....................50
New Orleans-Style Chicken & Sausage Gumbo....................52
Oven Baked Chicken Parmesan....................53
Picante Chicken Enchiladas....................54
Pork Chop Casserole....................56
Salmon Patties....................57
Slow-Cooked Pulled Pork Sandwiches....................58
Smoked Salmon—Wasabi Tea Sandwiches....................60
Southwest Taco Ring....................61
Spicy Chicken....................62
Stacked Quesadilla Torte....................64
Stuffed Poblanos with Queso Ranching Dressing....................65
Sweet and Sour Meatballs....................66
Taco Stew....................68
Thai Peanut Chicken Stir-Fry Salad....................69
Tortilla Soup....................71
Tortilla Soup for One (1)....................72
Tuna Casserole....................73
VEGGIE'S....................75
10 Layer Salad....................76
Acorn Squash Casserole....................78
Baked Beans....................79
Baked Macaroni & Cheese....................80
Broccoli-Rice Casserole....................82
Buttermilk Onion Rings....................83
Classic Macaroni Salad....................85
Corn Casserole....................86
Corn Relish....................87
Creamy Loaded Mashed Potatoes....................89
Creamy Sweet Corn....................90
Crunchy Slaw....................91
Deep Fried Black Eyed Peas....................93
Delicious Jalapeño Relish....................94
English Green Pea Casserole....................95
Green Bean Casserole....................96
Grilled Creamed Corn....................98
Layered Pizza Dip....................99
Loaded Baked Potato Casserole....................100
Mac and Cheese from Scratch....................102
Onion Dip....................103
Pizza Dip....................105
Potato Salad....................106
Red Hot Baked Apple Chunks....................107
Salsa....................108
Sausage Cheese Balls....................110
Spicy Mexican Rice with Cilantro....................111
Sweet Potato Casserole....................113
Texas Two Step Slaw....................114
Western Baked Beans....................115
DESSERTS & DRINKS....................117
Apple Pie—(Make the day before)....................118-119 Baby Banana Bites....................121
Banana Nut Bread....................122
Banana Pudding....................123
BBQ Bash Party Mix....................125
Best Champagne Punch....................126
Blueberry Muffins....................127
Brown Sugar Shortbread Puffs....................129
Butter Cookies....................130
Cake Balls....................131
Carrot Cake....................133
Cherry Mini Cakes....................134-135 Chewy White Chocolate Macadamia Cookies....................136
Chocolate Bread Pudding....................138
Chocolate Brownie Trifle....................139
Chocolate Cheese Cake....................140
Chocolate Cherry Cake....................142
Chocolate Chip Cheesecake....................143
Chocolate Chip Macaroons....................144
Chocolate Christmas Cookies....................146-147 Chocolate Chunk Cookie Mix In A Jar....................148
Chocolate Fudge Pie....................150
Chocolate Pillows....................151
Chocolate Smores Doughnuts....................152-153 Chocolate Spritz Cookies....................155
Chocolate Tarts with Peppermint Crème....................156
Christmas Candy....................157
Cinnamon Roll Cookies....................158
Cinnamon Rolls....................160-161 Classic Spritz Cookies....................162
Cocoa Cream Pie....................163
Crockpot Cake—Carrot Cake....................165
Crock-Pot Chocolate Candy (SO EASY)....................166
Death By Chocolate Cake....................167
Easy Chocolate Turtles....................169
Easy Peach Cobbler....................170
Eggnog Truffles....................171
First Class Coconut Cake....................173
Fresh Strawberry Margaritas....................174
Funnel Cake....................175
Gingerbread Cake With Lemon Sauce....................177
Holiday Peppermint Bark....................178
Hot Cocoa Mug Cakes....................179
Italian Bread Pudding....................181
Johnny's Chocolate Cake....................182
Kit Kat Bars....................183
Lemon Meringue Pie Milk Shakes....................185
Lemon Raspberry Mouse....................186
Lickety—Split Spoons....................187
Maple Nut Sticky Buns....................189
Melting Chocolate Cake With Vanilla Ice Cream....................190
Milk Chocolate Truffles....................191
Mini Banana Bread....................192
Mini Churros....................194
Old-Time Oatmeal Cookies....................195
Overnight Cinnamon-Pecan Coffee Cake....................196
Party Mix....................197
Peach Cobbler....................198
Peanut Butter Cookies....................200
Peanut Butter Crispy....................201
Peanut-Butter Balls....................202
Peppermint Stick Cheesecake....................203
Pralines And Cream Cheesecake....................205
Pumpkin Cake Delight....................206
Pumpkin Cheesecake....................207
Pumpkin Cheesecake Bars....................209
Pumpkin Pie....................210
Puppy Chow....................211
Quick Fudgy Brownies....................213
Red Velvet Rich And Creamy Cookies....................214
Rum Punch....................215
Santa Snack Mix....................217
Soft Gingerbread Cookies....................218
Soft Sugar Cookies....................219
Sopapilla Cheesecake....................220
Sparkling Peach Punch....................221
Sparkling Sangria....................222
Strawberry Bruschetta....................223
Summer Peach Pie Twisters....................224-225 Sweet And Salty Party....................226
Texas Cow Chip Cookies....................227
Traditional Rolled Sugar Cookies....................228
Warm Chocolate Melting Cake....................229
Watermelon Cooler....................230
White Chips—Blueberry Bread Pudding with Amaretto Topping....................231-232 White Chocolate And Cranberry Cookies....................233
White Chocolate Bread Pudding With White Chocolate Sauce....................234-235 White Chocolate Chip Oatmeal Cranberry Bars....................236
Zucchini Spice Bread....................237
OTHER....................239
Doggie Treats....................240