The Wild Rose Press

Holiday Cookbook 2009

2009 Garden Gourmet

The Wild Rose Press & The Wilder Roses

The Wild Rose Press Recipes contributed by the authors of the Wild Rose Press. No payments provided to contributors. Garden Gourmet COPYRIGHT 2009 by The Wild Rose Press All rights reserved. Contact Information: info@thewildrosepress.com Cover Art by RJ Morris The Wild Rose Press PO Box 708 Adams Basin, NY 14410-0708 Visit us at www.thewildrosepress.com Publishing History Second Edition, Nov 2009 Published in the United States of America

Holiday Cookbook 2009 The Wild Rose Press Holiday Cookbook 2009 American Rose Casseroles Page 4 Black Rose Vegetarian Page 10 Cactus Rose Soups & Stews Page 16 Champagne Rose Cakes, Pies & Desserts Page 21 Climbing Rose Pasta Page 44 Crimson Rose Main Dishes (Meats, Poultry, Fish) Page 48 English Tea Rose Candy & Chocolates Page 61 Faery Rose Cookies Page 68 Last Rose of Summer Side dishes Page 78 Scarlet Rose - Drinks Page 83 Sweetheart Rose Breads Page 97 Vintage Rose Salads Page 105 Yellow Rose Appetizers Page 111

The Wild Rose Press American Rose The spirit that built a nationthe passion that held it togetherthe love stories you will never forget. French Toast Casserole - Jamie West Squash Casserole - Beth Trissel Dad's Christmas Morning Casserole - PL Parker Chicken Broccoli Casserole - Diane Wylie Spinach-Cheddar Casserole - Sarah Hansen

Holiday Cookbook 2009 Jamie West Senior Editor, Hummingbirds. French Toast Casserole 1 loaf of French bread, Texas Toast or whatever thick bread you prefer to use cut in small slices 1 Cup chopped nuts (walnuts pecans, cashews) cup fresh fruit (blueberries, diced strawberries) 3 heaping Tablespoons sugar Directions: Spray a 9 X 13 casserole dish with Pam. Line the bottom of the pan with sliced bread. Toss the chopped nuts and fresh fruit on top of the bread. Mix 8 eggs (or 4 cups eggbeaters) with 3 cups milk and 3 large heaping spoonfuls of sugar. Pour mixture on top of bread, dot with butter and let stand for 10 minutes. (You can also make this the night before and refrigerate at this point.) Then sprinkle cinnamon sugar on top.

The Wild Rose Press Beth Trissel www.bethtrissel.com Enemy Of The King Through The Fire Squash Casserole As my garden is abundant in squash each summer, I was pleased to receive this recipe from a dear friend, Patricia Joy. Its similar to the popular casserole served in our local diner. 3 lb. yellow squash 2 Tabs. Butter 1 small onion salt & pepper to taste 1/2 cup milk 2 large eggs 1 cup grated cheese 1 cup cracker crumbs 1/2 stick margarine, melted Generous sprinkling of nutmeg (do not omit) Wash and cut squash into small pieces, cook w/onion in salt water until tender. (do not overcook) Drain well. Add salt, pepper, butter and nutmeg. Combine milk, beaten eggs, cheese and margarine. Mix well with squash. Spoon into shallow casserole. Top with cracker crumbs sauted in butter or dot with butter. Bake at 325 degrees for 30 minutes. Enjoy! *I substituted 1/2 cup Smart Balance Omega Oil for the margarine. *I sauted grated squash and chopped onion together instead of boiling. *I used a lot of squash so had to bake longer. Poke a knife into the casserole to see if it's done. *I mixed some of the cracker crumbs into the casserole itself to add flavor and soak up some of the extra liquid. If you use as much squash as I did, an extra egg might help thicken the mixture as well.

Holiday Cookbook 2009 P.L. Parker www.plparker.com Aimee's Locket Riley's Journey It's Christmas morning and who wants to waste time cooking when there are presents to unwrap and families to enjoy. For years, my family has started Christmas Day with Dad's Christmas Breakfast Casserole. Prepared in advance and heated that morning so each person eats as they want. Easy, wonderful and special. Dad's Christmas Breakfast Casserole 9" x 11" pan sprayed with Pam 8 slices bread cut into bite size pieces 1 pounds sausage browned and drained cup cheese grated Layer bread, sausage, cheese Mix: 4 eggs 2 cups milk teaspoon salt teaspoon dry mustard Pour over layered bread and sausage, and refrigerate over night. Next morning: Mix: 1 can cream of mushroom soup or creamy chicken soup (your preference) cup milk 2 cans sliced mushrooms Pour over casserole and bake uncovered at 325 degrees for 1 hour. We make several of these in advance, freeze them and then Christmas Eve, we thaw them and in the morning, pop a helping in the microwave and it's ready to go.

The Wild Rose Press Diane Wylie http://www.dianewylie.com Adams Treasure Chicken Broccoli Casserole 3 cups Broccoli florets (about 1 1/4 lbs) 2 cups Cubed cooked chicken or Turkey 1 can (10 3/4 oz) condensed cream of chicken soup 1/2 cup Mayonnaise 1/2 cup Grated parmesan cheese 1/2 teaspoon Curry powder 1 cup Cubed fresh bread 2 tablespoons Butter or margarine, melted Cook broccoli in water in a covered saucepan or microwave until crisptender; drain. Place broccoli in a greased 11-in x 7-in.x 2-in. (2-quart) baking dish ; set aside. Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350 for 25-30 minutes or until heated through. Chicken casserole serves 4.

Holiday Cookbook 2009 Sarah Hansen TWRP Editor Spinach-Cheddar Casserole 8-10 side-dish servings 4 eggs 2-3 Italian turkey sausages, casings removed* tsp. black pepper 1 10-ounce package frozen spinach, thawed and squeezed dry 1 16-ounch container low-fat cottage cheese 1 bunch green onions, chopped cup all-purpose flour 3 Tbs. fresh dill, chopped OR 1 Tbs. dried dillweed Preheat oven to 350. Coat 9x13 baking dish with nonstick spray. After removing the casings from the sausages, place in a pan. Brown and crumble. Drain if needed. Beat eggs and pepper in large bowl. Mix in spinach. Add remaining ingredients, including sausage, and stir until well-blended. Transfer mixture to prepared pan. Bake casserole until top is firm and golden, about 1 hour. Other tasty additions (may have to adjust bake time with additions): 1 small summer squash, grated 1 cup chopped fresh or frozen thawed asparagas 1 cup chopped bell pepper *Can omit if desired

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The Wild Rose Press Black Rose Step into a mist-shrouded netherworld where vampires, werewolves and shape-shifters roam at will. Vegan Fajitas - Tamelia Tumlin Tuxedo Chili - Mariposa Cruz Spinach Glop - Mary Jo Burke Veggie Bake - Tara Nina Texas Caviar - Joelle

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Holiday Cookbook 2009 Tamelia Tumlin www. tameliatumlin.webs.com Blind Love Seducing the Night Vegan Fajitas Ingredients 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon dried oregano 1 teaspoon chili powder garlic salt to taste salt and pepper to taste 1 teaspoon white sugar

2 small zucchini, julienned 2 medium small yellow squash, julienned 1 large onion, sliced 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 2 tablespoons olive oil 1 (8.75 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, drained Directions 1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours. 2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saut until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

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The Wild Rose Press Mariposa Cruz http://mariposacruz.blogspot.com Howl Tuxedo Chili 4 cans of black beans rinsed and drained 2 cans of pinto beans in chili sauce undrained 2 cans Mexican-style stewed tomatoes undrained cup chunky salsa mild 1 clove garlic chopped red onion chopped tsp chili powder Mix all ingredients in a 3 to 6 quart slow cooker. Cover and cook on low setting 6 to 8 hours. During last hour of cooking add 6 oz Bowtie pasta. Dress up with grated Monterey Jack cheese and sour cream or enjoy naked.

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Holiday Cookbook 2009 Mary Jo Burke All Hours Trading Spinach Glop 6 beaten eggs 6 Tablespoons of flour 6 Tablespoons of butter 2 packages of frozen chopped boxed spinach (thawed and squeezed) 1 large cottage cheese 1 small package of Velveeta (cubed) Mix all ingredients and pour into a 9 x 13 pan Bake at 350 for 1 hour

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The Wild Rose Press Tara Nina www.taranina.com Blue Moon Rising Night Ranges Moon Veggie Bake Ingredients: Large can of V8 juice or 3 cups vegetable stock (your choice) 3 tablespoons soy sauce 2 onions sliced or diced 2 carrots julienned 4 potatoes sliced thin 4 zucchini sliced thin 1 small red bell pepper sliced thin 1 small green bell pepper sliced thin 14 ounce can of stewed tomatoes 1 eggplant sliced thin 8 black olives sliced or diced bunch of finely chopped fresh basil cup finely chopped fresh parsley 1 teaspoon dried mixed herbs (your selection) Fresh ground pepper Pinch of sea salt 8 bay leaves Preheat oven to 325 degrees F. Place some of the V8 or stock in the bottom of a casserole dish and mix in soy sauce. Layer vegetables, fresh herbs, and seasonings alternately until all are placed in dish. Add the rest of the V8 or stock and pepper and salt to taste. Line the sides of the dish with the bay leaves and cover. Bake in the oven for 1 to 1 hours. Serve with rice or pasta. Remember to remove the bay leaves before serving.

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Holiday Cookbook 2009 Joelle Black Rose Editor Texas Caviar A great colorful casserole, served coldespecially perfect on New Year's Day! 2 cans Bush's black-eyed peas, drained 2 cans hominy, drained (I use one white, one yellow for color) 1 can Rotel, drained 1 large tomato, chopped 1 red onion, chopped 1 bunch green onionsstems and allchopped 1 1/2 bell peppers chopped, *again, for color, I use 1/2 green, 1/2 red, 1/2 yellow 1/4 to 1/3 can halved black olives 1 or 2 garlic cloves, minced Dress with Italian dressing. Chill.

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The Wild Rose Press Cactus Rose Here the west is wild and passion burns hotter than the sun at high noon. Chicken Wild Rice Soup - Lauri Robinson Easy Winter Beef Stew - Shannon Robinson Tortellini Primavera Soup - Celia Yeary Venison Stew - Paty Jager

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Holiday Cookbook 2009 Lauri Robinson www.laurirobinson.blogspot.com Shotgun Bride-The Quinter Brides Book 1 Badland Bride-The Quinter Brides Book 2 Chicken Wild Rice Soup 6 tablespoons butter 1 tablespoon chopped onions cup chopped carrots cup chopped celery cup flour 2 cups cooked wild rice 2-3 tablespoons chicken flavored stock granules in 2-3 cups water teaspoon salt 2-3 cups heavy whipping cream 2-3 cups cooked and cubed chicken breasts seasoned with Cavenders Greek seasoning Pepper, salt, and Thyme to taste Cook wild rice per instructions on package, drain. Cook (either fry or microwave chicken sprinkled with Greek seasoning), cube. Heat the 2-3 cups water and add granules as directed on the package. In large soup pot, melt butter and, saut onion, celery and carrots until tender. Blend flour with butter and veggies until thick and lumpy. Pour in hot chicken broth, stirring constantly until creamy. Boil for one minute, while stirring turn down heat and add chicken, pepper, salt and Thyme. Simmer for 510 min, and then stir in rice and cream. Let simmer for 5-10 min or transfer to a crock pot. Disclaimer: Im a pinch and dump type of cook, so Ive estimated the measurements.

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The Wild Rose Press Shannon Robinson http://www.shannonrobinson@fulton.com Lovers Bargain Easy Winter Beef Stew Ingredients: 2 cups diced beef stew 2 medium onions chopped 2 cups baby carrots (NOT chopped) 1 red pepper chopped 1 green pepper chopped 1 cup chopped celery 2 cups chopped potatoes (with skin left on) 2 cans stewed tomatoes V-8 Juice Directions: Place 2 cups of diced beef stew and 2 medium chopped onions in a 4-6 quart cast iron pot. Cook until browned. (Do not use oil the fat on the beef is enough). Add each vegetable as it is chopped (not all at once). Add 2 cups of NOT chopped baby carrots. Cover all vegetables with V-8 juice up to 1 inch above vegetables if there is room in the pot. Cook on medium heat for 30 minutes and then simmer on low for 1 hour. Serve with corn chips.

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Holiday Cookbook 2009 Celia Yeary www.celiayeary.com All My Hopes and Dreams Showdown in Southfork Tortellini Primavera Soup Combine all in one large pot: 8 cups chicken broth 10 oz. bag shredded carrots 9 oz. bag fresh or frozen Cheese Tortellini 1 cup frozen peas Bring to a simmer. Cook until Tortellini is done.

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The Wild Rose Press Paty Jager http://www.patyjager.com Perfectly Good Nanny Miner in Petticoats Venison Stew 2 T. cooking oil 2 lbs. venison stew meat 3 onions coarsely chopped 2 garlic cloves crushed 1 T. Worcestershire sauce 1 bay leaf 1 tsp dried oregano 1 T. salt 1 tsp. pepper 3 C. water 7 red potatoes washed and quartered 1 lb carrots cut into 1-inch pieces C. flour cup cold water Heat oil in Dutch oven. Brown meat.* Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf and serve. Yield: 8-10 servings *at this point you can toss the meat and the rest of the ingredients in the crock pot and cook on low all day. Adding the flour and water before serving.

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Holiday Cookbook 2009 Champagne Rose Like fine wine and good friends, these love stories will warm your heart. Pineapple Cream Delight - Tricia Jones Pina Coloda Pie - Sylvie Kaye The Little Black Dress Chocolate Dessert - Jane Richardson Mikes Best Chocolate Cake - Doreen Alsen Cinnamon Pudding Cake - Lainey Bancroft Italian Cheesecake - Margaret Reyes Dempsey Holiday by Chocolate - Patti Ann Colt Wherever Island Christmas Cake Amber Polo Wet Chocolate Cake - Elaine Cantrell Miss Lucys Praline Dessert - Kate Merrill Myrtles Famous Sweet Potato Pie - Mary Albright Devilish Dark Chocolate Ice Water Cake - Lynn Shurr Fruitcake - M.K. Trent Michelles Lick-The-Ice-cream-Right-Off-Him Sundae - Monique DeVere Grannys Chess Pie - Pamela Hearon Moonlight Pie - Tess Morrison Bailey's Truffles - Tina Gallagher Chocolate Chip Coffee Cake - Ellen Dye Apricot Brandy Pineapple Cake - Eleanor Sullo

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The Wild Rose Press Tricia Jones www.tricia-jones.com No Strings Neighbor A Temporary Arrangement Pineapple Cream Delight Packet of digestive/sweet wholemeal biscuits Canned pineapple rings Double cream Liqueur (to taste) Chocolate Whisk cream and liqueur together Layer biscuit, pineapple rings and cream (upright and horizontally) Cover whole creation with remaining cream and grate chocolate over the top Leave until the biscuit has soaked up the cream and is a little soggy Cut on the diagonal and enjoy!

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Holiday Cookbook 2009 Sylvie Kaye www.sylviekaye.com Her Maine Man Loving Jilly ~ Coming Soon! Quick, yummy holiday pie for harried shoppers! Pina Coloda Pie (Pineapple Coconut Pie) 8oz. cream cheeses (room temp) 3 tablespoons butter (room temp) 1 small can crushed pineapple (drained) cup powdered sugar 1 cup coconut flakes 3 tablespoons pineapple juice (reserved from drained can) 1 small container cool whip I graham pie crust Mix cream cheese, butter, powdered sugar and pineapple. Add the coconut and pineapple juice. Blend in cool whip. Pour into pie shell. Chill 4 hours or overnight.

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The Wild Rose Press Jane Richardson www.janerichardson.co.uk A Different Kind of Honesty The Little Black Dress Chocolate Dessert Minimum effort, maximum impact, and you can dress it up or down its perfect for any occasion! The Basic Wardrobe: 10oz Graham crackers or other sweet wholemeal cookies 7oz butter cut into small pieces Another 4oz melted butter 2 tbsp liqueur of your choice, e.g., Grand Marnier, cognac, amaretto, rum, etc 14oz dark chocolate broken into squares. Getting Dressed: - Crush the biscuits into crumbs in your food processor, or put in a plastic bag and smash with a rolling pin! - Mix the crumbs with the 4oz melted butter and the 2 tbsp liqueur. - Press the crumb mix firmly into the base of a loose-bottomed baking tin. - Meanwhile, melt the chocolate and 7oz butter in a glass bowl over a saucepan of simmering water, and mix gently together. - Pour the chocolate/butter mix over the cookie base and leave in refrigerator until set firm. - Remove from fridge 5-10 mins before serving. - Enjoy! Accessorise! Choose From: - A sprinkle of confectioners sugar. - A circle of crushed Amaretto biscuits. - A heap of white chocolate champagne truffles - A sprig of redcurrants, grapes or cherries, frosted by dipping in water then sugar - A scatter of jewel-like candied fruits. Different Outfits for Different Occasions! Try: - Adding 1oz chopped nuts to the crumb base. - Substituting the same amount of ginger snap biscuits for the Graham crackers. - For a non-boozy but still sophisticated version, omit the liqueur and add 2 tbsp of strong black coffee to the chocolate/butter mix. 25

Holiday Cookbook 2009 Doreen Alsen http://www.doreenalsen.blogspot.com Mikes Best Chocolate Cake This is Mike Kellys (from Mikes Best Bet, a Champagne Rose out in April, 2010) favorite chocolate cake. This recipe makes two cakes. Pre-heat oven to 350 Fahrenheit For the cake Whisk: 6 cups flour 4 cups sugar 1 cup cocoa 4 tsp. baking soda 2 tsp. salt Combine those and add: 4 cups hot water 1 1/2 cups vegetable oil 4 tbs. white vinegar 2 tbs. instant coffee 2 tbs. vanilla extract Pour into 4 greased cake pans Bake until a test toothpick comes out clean. For the icing Melt: 1/2 lb. Butter Stir in: 3 cups sugar 2 1/2 cups cocoa 2 pinches salt Combine and add: 2 1/2 cups heavy cream 1/2 cup sour cream 2 tsp. instant coffee Take off the heat and add: 4 tsp. vanilla extract. Wait until cake and icing cool before frosting the cakes.

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The Wild Rose Press Lainey Bancroft http://www.elaineforlife.com Settling Back Cinnamon Pudding Cake Preheat oven to 375. Grease (or spray with non-stick cooking spray) an 8 baking pan. Cake 1 cup flour 2 tsp baking powder cup brown sugar tsp cinnamon tsp salt cup raisins (or chopped dates, or chopped dried apricots are good too) 1 tsp vanilla cup milk Mix together and pour into baking pan Sauce 1 cup brown sugar 1 tsp cinnamon 1/3 cup butter 1 tsp vanilla 2 cups boiling water Pour hot water over the other sauce ingredients and stir until butter dissolves. Pour sauce over cake and bake 30-35 minutes. This is awesome served warm with custard or vanilla ice cream. (Serves 6, or 2 if they are seventeen year old boys who have just finished shoveling a large, snowfilled driveway)

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Holiday Cookbook 2009 Margaret Reyes Dempsey www.MargaretReyesDempsey.com The Benefactor Grandma Margaret's Italian Cheesecake Preheat oven to 550 degrees 3 lbs. ricotta 1 c. sugar 1 dozen large eggs 1 tbsp. of each: vanilla, orange, lemon extract 1 tsp. anisette Using a hand mixer: Beat eggs until foamy and set aside. Beat ricotta with sugar until smooth. Add flavors. Add eggs to ricotta mixture and beat until all ingredients are combined. Pour mixture into a 3 or 4 qt. round Pyrex baking bowl and place on center shelf in oven. Close oven door and lower oven temperature to 325 degrees. Bake about 1 to 1 hours. Center may be slightly indented and softer than edges. Cool to room temperature and refrigerate overnight. Cut and serve cake directly from Pyrex bowl. If you are making this cake in advance of your event, it freezes well. Let it defrost overnight in the refrigerator.

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The Wild Rose Press Patti Ann Colt www.pattianncolt.com The Daddy Spell The Sweetheart Dance Holiday by Chocolate Ingredients: 1 Chocolate Cake mix (Chocolate Fudge, Devils Food, Milk Chocolate, etc.) 1 Container of Cool Whip, 8 oz. or larger 1 Bottle of Carmel Ice Cream Topping 1 Bag Toffee Bits 2 small box of Chocolate Instant Pudding Mix Food coloring (red or green) 1. Prepare Cake mix per box instructions and bake. After cake has cooled, cut into 3/4 inch squares. 2. Make 2 boxes of pudding per box instructions and then immediately begin these layers: * Line the bottom of a large bowl (glass looks really cool), with 1/3 of the cake chunks. * Top with 1/3 of pudding. * Mix whipped topping with food coloring of choice. Top with 1/3 of whipped topping * Sprinkle with 1/3 of the Toffee Bits * Drizzle with Caramel Topping to Cover * Repeat layers two more times. * Cover with plastic wrap and chill at least three hours or overnight. TIPS: Also can add nuts, mini chocolate chips, crushed Oreos in place of toffee, or use fresh fruit or pie filling instead of toffee & caramel.

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Holiday Cookbook 2009 Amber Polo www.amberpolo.com Christmas on Wherever Island Romancing Rebecca Wherever Island Christmas Cake (Marti & Cliffs Cake) Fills 1 4x8 loaf pan and 1 9 tube pan 2 cups sifted all purpose flour Reserve 1 cup, re-sift the remainder with: 1 t cinnamon 1 t. ground cloves 1 t. allspice 1 t. nutmeg t. mace t. salt t. baking soda Use some of the mixture to coat: 1 cup raisons 1 cup chopped dates 1 cup citrus peel/citron 1 cup candied cherries 1 cup figs 1 cup nuts of your choice Cook: 1 10 oz can crushed pineapple 1 cup sugar Until thickened about 30 minutes. Stir frequently. Do not burn. Cool. When cool stir in: cup apricot jam or marmalade 1 cup rum or pineapple juice or combo Cream lb butter until soft 1 cup sugar Beat in 6 eggs, one at a time. Stir in dry ingredients slowly, alternating with pineapple mixture. Pour over flour coated fruits and nuts and mix well. Preheat to 275 degrees. Grease cake pans (line with greased brown paper or foil if you do that). Fill pans 1 from top and bake until a skewer comes out clean - 3 to 5 hours depending on size of pans. Cool on rack. If you make the cake ahead of time, go ahead and soak a cheesecloth in 30

The Wild Rose Press rum and wrap in foil, Freezing also helps blend the flavors. When ready to serve decorate with almond paste or icing. Recipe can be doubled to fill 3 graduated wedding cake pans. Serve with a dusting of magic!

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Holiday Cookbook 2009 Elaine Cantrell www.elainecantrell.com Purple Heart Wet Chocolate Cake (The recipe was given to me by my friend Jane Todd and was published in a church cookbook called Heavenly Delights From J.O.Y.) 2 cups flour 2 cups sugar 1 stick butter cup cooking oil 1 cup water 4 TBSP cocoa cup buttermilk 1 tsp soda 2 eggs 1 tsp vanilla Sift flour and sugar together in a large mixing bowl. Place butter, oil, water, and cocoa into a saucepan and bring to a rapid boil. When mixture boils, remove from heat and pour over sugar and flour mixture. Mix well with spoon and add buttermilk, soda, eggs and vanilla. Beat lightly and pour into greased and floured 13 X 9 X 1 inch pan. Bake at 325 degrees for 30 to 40 minutes. Wet Chocolate Frosting 1 stick butter 4TBSP cocoa 6 TBSP evaporated milk 1 box powdered sugar 1 tsp vanilla Place butter, cocoa, and milk in saucepan. When mixture comes to a boil remove from heat and add 1 box powdered sugar and 1 tsp vanilla. Pour over cake while hot.

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The Wild Rose Press Kate Merrill www.merrilljennings.com Flames of Summer Coming 2010. Northern Lights (Release under Christie Cole) Miss Lucys PRALINE Dessert (as southern as they come) 1 lb dark brown sugar 1 cup sweet condensed milk 1/2 stick of butter 1 tsp vanilla 2 cups halved pecans 1 T Bourbon (optional) Cook all ingredients over low heat until mixture is in hard ball stage. Drop on greased cookie sheet by tablespoons. Let cool.

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Holiday Cookbook 2009 Mary Albright Myrtles Famous SWEET POTATO PIE 1 1/2 cups sweet potatoes (2 large or 3 medium) 1 cup brown sugar 1 tsp. cinnamon 1 tsp. ginger 1/4 tsp. salt 1 1/2 cups evaporated milk 2 beaten eggs 1 cup applesauce 2 T Bourbon (optional) 2 unbaked pie shells Topping: Whipped Real Cream Cup of toasted pecans Heat oven to 350. Cook and mash sweet potatoes. Heat milk. Mix all ingredients together. Pour into unbaked pie shells and bake for 45 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Top with Whipped Cream and Pecans.

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The Wild Rose Press Lynn Shurr www.LynnShurr.com Goals For A Sinner (April 30, 2010) Devilish Dark Chocolate Ice Water Cake 2/3 Cup Soft Butter 2 1/2 One ounce Unsweetened Chocolate Squares, melted 1 Cups Sugar 2 Cups Cake Flour, sifted 2 Eggs 1 Teaspoon Baking Soda 1 Teaspoon Vanilla 1 Cups Ice Water Teaspoon Salt Cream together butter, sugar, eggs, and vanilla. Add cooled chocolate. Sift together flour, baking soda and salt. Alternately add flour and ice water. Bake in two 9, paper-lined pans at 350 degrees for 30-35 minutes. Frost lavishly with chocolate buttercream icing or the darkest canned frosting available. My mother made this cake for my October birthday every year until I left for college.

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Holiday Cookbook 2009 M.K. Trent www.mktrent.com Hot Tamales Fruitcake (from my mothers English family recipes) 1 lb. brown sugar 24 oz. raisins 1 cup shortening 1 tsp. cinnamon 1 tsp. nutmeg 2 cups water Simmer above ingredients for 5 minutes. Cool and add: 4 cups flour 1 tsp. salt 2 tsp. baking soda 2 eggs 1 lb. mixed candied fruit 12 oz. citron (you can mix and match the candied fruit to suit your taste) Mix well and pour into greased pan lined with waxed paper. Bake for approximately 2 hrs. Cool and remove from pan. Wrap and store. This tastes better if you make it ahead and allow the flavors to mingle a week or two before serving.

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The Wild Rose Press Monique DeVere www.moniquedevere.co.uk Divorce Etiquette Michelles Lick-The-Ice-cream-Right-Off-Him Sundae 1 Meringue nest 2 scoops of your favourite ice-cream (mine is Ben & Jerrys Cherry Garcia Frozen Yoghurt) 1or 2 tablespoons tinned black cherry fruit filling A drizzle of Monster Crackin chocolate Topping 1 ice-cream sundae dish Crumble the meringue nest into the sundae dish, add the black cherry fruit filling, then your favourite ice-cream/frozen yoghurt, and finally top with a drizzle of chocolate topping. Note: Grab a spoon, your favourite man and enjoy with a cherry on top!

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Holiday Cookbook 2009 Pamela Hearon www.pamelahearon.con His Hotness Grannys Chess Pie 1 Cup sugar 1/3 Cup butter 2 eggs (slightly beaten) 2 Tablespoons all-purpose flour 1 Cup heavy cream 1 teaspoon vanilla 1 pinch of salt Preheat oven to 300 degrees. Mix the flour and sugar and cream them into the butter. Add eggs, mixing well. Add the cream, stirring until it is incorporated into the mixture. Stir in vanilla and salt. Pour into an unbaked pie crust shell. Cook slowly for 60 minutes. Chess Pie is a Southern favorite. This is my grandmothers (Ruth Russell) recipe. Enjoy!

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The Wild Rose Press Tess Morrison www.tessmorrison.com Moonlight Bay Moonlight Pie For a 9 pie 3 cups Blackberries 1 cups water 1 cups sugar 4 Tbsp. corn starch Line baked pie shell with half of the berries. Boil all other ingredients together until thick and cool slightly. Spoon half of filling over berries. Put in rest of berries and spoon over remaining filling. Refrigerate until set. Serve with whipped cream, garnish with a few extra berries and enjoy!

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Holiday Cookbook 2009 Tina Gallagher www.tina-gallagher.com And There are Girls You Marry Romance by the Book Bailey's Truffles 1/2 cup heavy whipping cream 1/4 cup unsalted butter 3 tablespoons sugar 8 ounces semisweet chocolate chips 1/4 cup Baileys Irish Cream Combine cream, butter and sugar in a saucepan. Bring to a boil over medium heat. When fully combined, remove from heat. Add chocolate, stirring until completely melted. (Don't put it on the heat or the chocolate will scorch). Stir in Baileys Irish Cream. Chill mixture until firm, about 4 hours or overnight. Shape into balls (a melon baller works well or you can use a teaspoon and your fingers). Roll in cocoa powder or coat with chocolate topping (recipe below). Store in airtight container in the refrigerator. Makes about 5 dozen truffles. Chocolate Truffle Topping 2 cups semi-sweet chocolate chips 2 tablespoons butter, cut in pieces 4 tablespoons Baileys Irish Cream Melt chocolate chips over medium heat until smooth. Remove from heat and with a fork, stir in butter and Baileys until smooth. Dip truffles into warm topping and place on wax paper to dry.

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The Wild Rose Press Author: Ellen Dye www.ellendye.com Threes The Charm Chocolate Chip Coffee Cake cup butter, softened cup sugar 2 large eggs 2 cups all-purpose flour 1 teaspoons baking soda 1 cup sour cream 1 teaspoon vanilla extract 1 cup chocolate chips Streusel Topping 4 tablespoons unsalted butter, softened 1 teaspoons cinnamon 1/3 cup brown sugar 2 tablespoons sugar cup all-purpose flour Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs one at a time beating just until yellow disappears. Combine flour, baking powder, and soda; add to butter mixture alternately with sour cream. Stir in vanilla. Spread half of batter into a greased 9 inch springform pan. Sprinkle with chocolate chips. Spread remaining batter over chocolate chips. Blend together all streusel topping indgredients together in a food processor with metal blade until crumbly. Sprinkle streusel topping on top of batter and bake for 45 minutes at 350 degrees or until a cake tester inserted in the center of the cake comes out clean.

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Holiday Cookbook 2009 Eleanor Sullo Too Damned Hot Apricot Brandy Pineapple Cake Friend Pat wowed me with this holiday cake she made every Christmas. Once I finagled the recipe from her, I was surprised to find it fairly simple to make. CAKE: Ingredients 2 cups chopped pecans 1 package yellow cake mix 1 package French vanilla instant pudding mix 4 (large) eggs 1 can crushed pineapple in its own juice, well-drained cup drained pineapple juice cup Canola oil cup apricot brandy Directions --Preheat oven to 325degrees --Sprinkle nuts evenly in bottom of greased, lightly floured 10-inch tube or bundt pan --Combine cake mix, pudding mix, eggs, juice, oil and brandy in large mixing bowl --Blend, then beat 2 minutes at medium speed --Add drained pineapple and blend --Pour batter into prepared pan and bake for 60 minutes or until cake springs back when lightly touched --Cool in pan 15 minutes, then turn out onto cake plate with slightly raised edge --Prick cake all over top with cake tester or cooking fork --spoon warm glaze (below) over warm cake. --Let stand 30 minutes to absorb glaze --Serve plain or with whipped cream GLAZE: Ingredients 1 cup brown sugar cup butter cup drained pineapple juice cup Apricot brandy Directions --Combine brown sugar, remaining cup juice and butter in saucepan --Bring to a boil and simmer for 5 minutes, stirring constantly --Stir in remaining apricot brandy and bring just to a boil --Turn off heat, wait 2 minutes and spoon over cake as directed 42

The Wild Rose Press Serve plain or with unsweetened whipped cream.

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Holiday Cookbook 2009 Climbing Roses Romantic reads for the young and the young at heart Greek Chicken Pasta Salad - Donna Bas Noodle Custard Pudding - Nancy Lindley-Gauthier Cold Spaghetti Salad - Lisa Dawn

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The Wild Rose Press Donna Bas Hummingbird Editor I make this all summer long as a meal on hot days. It's very yummy. Enjoy! Greek Chicken Pasta Salad 1 lb. cooked chicken, cubed 16 oz tri-colored spiral noodles 8 oz. Feta cheese 1 large green pepper 1 large onion 1 large carrot, shredded 8oz. bottle Greek Salad Dressing Boil noodles for 8 minutes, drain, and chill for at least 30 minutes. After noodles have cooled, add cubed chicken, crumbled Feta cheese, diced pepper and onion, shredded carrots, and mix well. Pour salad dressing over the mix and serve as a meal on a hot day, or as a side dish.

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Holiday Cookbook 2009 Nancy Lindley-Gauthier www.anothershoestringadventure.com Spinning the Baiji Periwinkle Way This fun recipe is always tasty and gains a bit of holiday color if you opt to use the cherry pie filling as topping! Noodle Custard Pudding 1 (8 oz.) pkg. wide noodles 1/2 pt. sour cream 1 stick butter, melted 1 pkg. instant vanilla pudding 1 1/2 c. raisins 3 eggs, beaten 2 c. cottage cheese 3/4 c. sugar Toppings: 2 tsp cinnamon blended with 2 tsp sugar, or 1 can cherry pie filling Cook noodles, then drain. Add sour cream, butter, & cottage cheese, and gently blend, then add: vanilla pudding (pudding straight from box, not made up), one cup sugar, raisins, eggs, and mix thoroughly. IF using cinnamon, dust top before baking. IF using cherry pie filling as top, add after pudding is cooked and slightly cooled. Bake at 350 degrees for 1 hour.

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The Wild Rose Press Lisa Dawn Marketing Director The Wild Rose Press Cold Spaghetti Salad 1 lb. thin spaghetti, cooked to package directions 16 oz. Italian dressing 1 bottle McCormick salad supreme seasoning 1 sm. onion, chopped 1 sm. Green pepper, chopped 1 small can sliced black olives 2 firm fresh small tomatoes, diced (cherry tomatoes can be used) Grated parmesan Combine chopped onion, olives, tomatoes and pepper; mix with salad dressing and salad supreme. Cook spaghetti; rinse and drain with cold water. Add above ingredients to cold spaghetti. Refrigerate. Mix again and sprinkle with grated parmesan before serving.

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Holiday Cookbook 2009 Crimson Rose Spine tingling suspense and heart pounding passion Camarao Mozambique (Portuguese Shrimp) - Clare Austin Sweet and Sour Pork - Carol Henry Olivers Orange Roughy and Asparagus - Sharon Donovan White Chicken Chile - Barbara Scott Chicken and Ham Roll-Ups - Jannine Gallant Italian Pot Roast - Marie-Nicole Ryan Cheesy Chicken - Nancy J. Parra Sour Cream and Chicken Breasts - Sheridon Smythe Savory Sweet & Sour Salmon - Tess Thieler Coconut Shrimp - Ann Yost

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The Wild Rose Press Clare Austin www.clareaustin.com Butterfly Angels Share - March 2010 Camarao Mozambique (Portuguese Shrimp) This is the shrimp dish Cade made for Flannery in Butterfly. Ingredients 4 tablespoons butter 1/4 cup onion, minced 1/2 cup water 3 cloves garlic, minced 4 tablespoons fresh flat-leaf parsley, chopped 1 teaspoon turmeric 1/2 teaspoon saffron thread, soaked in 1 tbsp. warm water for 15 minutes 1/2 cup red wine 2 teaspoons fresh lemon juice 1 teaspoon coarse sea salt black pepper 1/4 teaspoon crushed red pepper flakes 1 lb shrimp, raw, peeled and cleaned Directions Saut onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric. Saut another 5 minutes then add water and saffron water. Cover and simmer for 5 more minutes. Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol. Add shrimp, salt, black pepper to taste and crushed red peppers. Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender. This is normally served in small bowls with crusty bread for dipping. Cade serves it over rice, as that is how his Tia Ana taught him. Carol Henry www.carolhenry.org Amazon Connection Sweet and Sour Pork 1 lb. pork loin 1 Tbsp. soy sauce 1 egg yolk 1 Tbsp. cornstarch 49

Holiday Cookbook 2009 Cut pork into thick chunks and mix with soy sauce, egg yolk and 1 tablespoon corn starch. Soak for 20 30 minutes. Roll each piece in 6 tablespoons of cornstarch. Fry in peanut oil in wok for approximately 3 4 minutes. Remove from pan, drain, and set aside. Stir-fry: - 1 teaspoon chopped garlic (1 2 cloves) 1 green pepper chopped 1 small to medium onion chopped 1 carrot sliced 1 can (8 oz) chunk pineapple Fresh Mushrooms (optional) In same wok, make sure there is at least 3 tablespoons peanut oil. Stir-fry garlic until fragrant (do not burn). Remove and set aside. Add green pepper, carrot, onion, pineapple, mushrooms, and stir-fry briefly. Remove and set aside. Sauce: 10 Tbsp. ketchup 10 Tbsp. vinegar 10 Tbsp sugar 10 Tbsp pineapple juice 12 tsp. cornstarch with approximately 2 Tbsp. water to make paste) 2 Tbsp. water Mix ketchup, vinegar, sugar and pineapple juice in wok with drippings from above pork and vegetables. When mixture begins to boil add cornstarch paste. Stir. Add the meat and vegetables, toss lightly to coat with sauce. Remove and serve with or over rice.

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The Wild Rose Press Sharon Donovan www.sharonadonovan.com Her Biggest Fan Olivers Orange Roughy and Asparagus Ingredients: 2 cups minute rice (cook as directed) 1 pound fresh asparagus cut in 1 inch pieces 6 Orange Roughy fillets (6 oz. Each) 3 tablespoons margarine 1 medium chopped onion 3 tablespoons flour 1 cup skim milk 1 cup shredded cheddar cheese teaspoon each salt and pepper 1 cup unseasoned bread crumbs Directions: Preheat oven to 350 degrees Spread rice and asparagus evenly on bottom of a 13 x 9 baking pan Arrange the fillets, slightly overlapping on top of asparagus Set aside In a small saucepan melt margarine over medium heat Add onion and cook 3 to 5 minutes Stir in flour, gradually adding milk Heat additional 3 to 5 minutes until mixture thickens, stirring continuously Stir in cheese, salt, and pepper Spoon sauce evenly over fish Sprinkle bread crumbs over sauce Cover and bake at 350 degrees 35 minutes Uncover and bake for 10 minutes more Let stand for 10 minutes - Serves 6

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Holiday Cookbook 2009 Barbara Scott www.barbarascottink.com Cast a Pale Shadow Hero and Heroine Nicholas and Trissa find a temporary safe haven at Augusta Blackburn's boarding house. I like to think the recipe below would be included in the fare of her eclectic assortment of boarders who form a sort of family for the two. It is adapted from a recipe that appeared in Cooking Light. White Chicken Chile Ingredients Cooking spray 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces 2 cups finely chopped onion 2 garlic cloves, minced 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1 teaspoon ground coriander 2 (4.5-ounce) cans chopped green chiles, undrained 1 cup water 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya) 1 (14-ounce) can low-sodium chicken broth 1/2 teaspoon hot pepper sauce 1 cup (4 ounces) shredded Monterey Jack cheese 1/2 cup chopped fresh cilantro 1/2 cup chopped green onions Brown chicken in a skillet sprayed with cooking spray, about 10 minutes, stir frequently. In a large Dutch oven over medium-high heat saut onion in more cooking spray 6 minutes or until tender, stirring frequently. Stir in garlic, saut for 2 more minutes. Stir in cumin, dried oregano, and coriander. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. To serve: ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

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The Wild Rose Press Jannine Gallant Victim of Desire Chicken and Ham Roll-Ups 4 boneless, skinless chicken breast halves 4 thin slices deli ham 4 slices provolone cheese 1 egg cup seasoned bread crumbs cup freshly grated parmesan cheese 1 tsp. Italian seasoning salt and pepper to taste 2 Tbsp. butter or margarine Heat oven to 400 Pound chicken breasts to inch thickness. Top each with 1 slice of ham and 1 slice of provolone cheese trimmed to fit. Roll chicken into bundles. Tuck in ends and secure each roll-up with a short skewer. Beat egg in a shallow bowl. In a second bowl mix together bread crumbs, parmesan cheese, Italian seasoning, salt and pepper. Dip chicken bundles in egg and then roll in crumb mixture. Melt butter or margarine in an oven proof skillet over medium heat. Brown chicken roll-ups, turning carefully to brown evenly on all sides. Transfer skillet to oven and bake for 15 min. or until chicken is cooked through. NoteIf your skillet is not oven proof, wrap the handle in foil. Remove skewers and serve. 4 Servings

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Holiday Cookbook 2009 Marie-Nicole Ryan www.marienicoleryan.com Love Me If You Can (Release date TBA) Italian Pot Roast (*adapted from original recipe to suit my tastes) (Servings 8 three oz. portions) 2008 Weight Watchers International, Inc. 1 2 lb boneless beef round roast 1 medium onion sliced tsp pepper 2 8oz cans of no-salt-added tomato sauce Original recipe calls for 1 (0.7oz) package of Italian salad dressing mix, but I prefer the *seasonings below instead. *1 tsp oregano--dried * tsp basildried *3 tablespoons Worcestershire Sauce * 1 Bay leaf * 2 cloves garlic chopped Slice roast in half for even cooking. Place in a 3 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting for 1 hour, then reduce to low setting and cook for 7 more hours. Slice meat to serve. May also add carrots and potatoes for a one dish meal.

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The Wild Rose Press Nancy J. Parra www.nancyjparra.com Mr. Charming Dream Man Family favorite Cheesy Chicken Ingredients: 4 skinless, boneless chicken breasts 2 tablespoons of butter 1/2 cup cornflake crumbs or cup flour can be substituted for crumbs 4 slices of Swiss cheese cut in half lengthwise cup of chicken broth 1/4 teaspoon of oregano Salt and pepper to taste Slice the chicken breasts in half lengthwise to create two thin pieces, pound to flatten to inch. Place a half a piece of cheese on each of the eight pieces of chicken. Roll so that cheese is on the inside. Melt butter in a 10 inch skillet. Dip rolled chicken pieces in cornflake crumbs and place in pan with melted butter. Brown chicken on both sides until golden. (3-5 min per side.) Then pour chicken broth into pan. Sprinkle on oregano, salt and pepper. Cover and cook on low heat until chicken is cooked through, (10 to 15 min.) and sauce is thickened. Serve over brown rice. Makes 4 servings.

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Holiday Cookbook 2009 Sheridon Smythe Shane's Hideaway Mr. Complete Sour Cream And Chicken Breasts 4 Chicken Breasts, cut into strips (three strips per chicken breast of use tenderloins) 1 16 Ounce Carton of Sour Cream 2 Cans Cream of Mushroom Soup 3 Cans of Sliced Mushrooms (Optional) or Fresh Mushrooms 1 Pound of Bacon Wrap each strip of tenderloin in a half piece of bacon. Place in large cake pan or casserole dish. Mix sour cream and cream of Mushroom soup together. Add canned mushrooms, if using. Pour over chicken. If youre using whole fresh mushrooms, poke them around the chicken into sour cream/soup mixture. Bake at 275 for 3 hours. Note: If you cook this any faster, the gravy will be thin. I double this recipe.

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The Wild Rose Press Tess Thieler The Stranger Behind the Kiss Savory Sweet & Sour Salmon For those of you who would like to add salmon to your diet, but cant get past the strong flavor, I urge you to please give this extremely simple recipe I created a try. Ingredients: Salmon (1 lb. frozen or 1 lb. fresh) 10 oz. (1 bottle) La Choy Sweet & Sour Sauce (sauce is red in color) In a 9 X 13 baking dish (smaller if you have less fish) spread some of the sauce over the areas where the fish will be. This will help to keep the fish from sticking. Place the salmon on these areas then cover each piece with the rest of the sauce (or as much as desired). Bake salmon uncovered at 350 degrees for 25 30 minutes, or if using frozen salmon, follow thawing and baking directions on package. Fish is done when it flakes easily with a fork.

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Holiday Cookbook 2009 Ann Yost www.annyost.com That Voodoo That You Do Coconut Shrimp 1 pounds unpeeled large Fresh shrimp 1 1/3 cups all-purpose flour 1 tsp. salt tsp. pepper 1/8 tsp. paprika 1 cups beer 2 cups shredded coconut Olive oil Orange Mustard Sauce Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well; make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter and dredge in shredded coconut. Fry shrimp in hot oil (350 degrees) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. Makes 6 servings. Orange Mustard Sauce cup plus 2 Tbsp. orange marmalade cup plus 2 Tbsp. orange juice 2 Tbsp. Dijon mustard Combine orange marmalade, orange juice and Dijon mustard in a small bowl, stirring well. Yield: 1 cup.

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The Wild Rose Press English Tea Rose Conquering heroes, high seas adventure, and scandalous gossip. The love stories that will take you back in time Peanut Brittle - Loreen Augeri Peanut Butter Pinwheels - Lynda Lukow Christmas Dixies - Amy Corwin Ohio Buckeyes - Mary Campisi Mocha Pretzels - Kathye Quick

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Holiday Cookbook 2009 Loreen Augeri www.loreenaugeri.com Tormented Hearts Peanut Brittle 1 cup sugar 1/2 cup white Karo 1/8 tsp. salt 1 1/2 cup raw peanuts with skins 1 tsp. butter 1 tsp. vanilla 1 tsp. baking soda Lightly grease a baking sheet and set aside. Microwave on high the first four ingredients for four minutes in a 1 quart glass measure. Stir well. Microwave for four more minutes. Add butter and vanilla. Blend well. Microwave on high for two minutes. Add soda and stir quickly until light and foamy. Pour onto the baking sheet as thin as possible. Cool - 1 hour. Break into small pieces and store in an airtight container.

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The Wild Rose Press Lynda Lukow http://lyndalukow.blogspot.com/ Every Heart Has Its Day Peanut Butter Pinwheels (Potato Candy) 1 medium potato, peeled and cooked 6 Cups powdered (10X) sugar 1 teaspoon vanilla Cup creamy peanut butter With stand or hand mixer, mash the potato. Add vanilla. Mix in powdered sugar, one or so cup at a time, until well blended. Divide dough into two equal parts. Wrap and refrigerate for one hour. On wax paper dusted with powdered sugar, roll a ball into an eight inch square. Spread peanut butter on entire surface. Roll into a tight spiral (like a jelly roll). Wrap in wax paper and refrigerate for two hours. Repeat with second ball. Cut into inch slices and serve. Refrigerate candy in airtight container.

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Holiday Cookbook 2009 Amy Corwin www.amycorwin.com I Bid One American The Bricklayers Helper (coming soon) Christmas Dixies 2 c. sugar 1 c. dark brown sugar 1 c. water 3 Tbsp. butter 1 tsp. vanilla tsp. lemon extract c. toasted cocoanut c. pecans c. candied cherries c. candied pineapple Boil sugars, water and butter. Stir frequently until soft ball stage (a soft ball forms when a drop is dribbled into cold water). Remove from fire. Let stand 20 minutes. Add extracts and beat until creamy. Add rest of ingredients and drop portions from tip of spoon onto wax paper to cool.

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The Wild Rose Press Mary Campisi www.marycampisi.com A Taste Of Seduction Ohio Buckeyes 2 cups creamy Peanut Butter cup (1/2 stick) of butter or margarine, softened 3 cups powdered sugar (16 oz. box) 2 cups (12 oz pkg.) Nestle Toll House semi sweet morsels 2 Tablespoons vegetable shortening Beat peanut butter & margarine in large bowl until creamy. Beat in powdered sugar until mixture holds together. Shape into 1 inch balls. Freeze 1 hour. Melt morsels & shortenings in medium uncovered microwaveable bowl on high for 1 minute. Stir. Dip peanut butter balls into chocolate using toothpick. Refrigerate until set. Store in covered container in refrigerator.

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Holiday Cookbook 2009 Kathye Quick www.kathyequick.com Cynthia and Constantine Mocha Pretzels These elegant pretzels are great with coffee and make a nice addition to a holiday cookie platter. Ingredients: cup softened butter cup sugar 1 egg 2 squares unsweetened chocolate 1 ounce each melted and cooled 1 teaspoon vanilla extract 2 cups cake flour teaspoon salt Glaze 1 cup semi-sweet chocolate chips 1 teaspoon shortening 1 teaspoon light corn syrup 1 cup confectioners' sugar 3 to 5 tablespoons hot brewed coffee 2 squares white baking chocolate 1 ounce each chopped Green colored sugar optional In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt. Gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour until dough is easy to handle. Divide dough into fourths divided each portion into 12 pieces. Shape each piece into a 6-inch rope and twist into pretzel shape. Place 1 inch apart onto a lightly greased baking sheet. Bake at 400 for 7 9 minutes or until set. Remove to wire racks to cool. For glaze, in a microwave, melt the semi-sweet chips, shortening and corn syrup. Stir until smooth. Stir in confectioners sugar and enough coffee to get a glaze consistency. Dip pretzels into the glaze; allow excess to dip off and put on wax paper until set. In the microwave melt white chocolate at 30% power and stir until smooth. Drizzle over pretzels and decorate with green sugar if desired. Allow to set

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The Wild Rose Press FOR AN EASIER TIME- skip to glaze and use store-bought pretzels

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Holiday Cookbook 2009 Faery Rose A world of fantasy where romance includes mystical and mythical creatures of all realms. Easiest Peanut Butter Cookies - Sarah Hansen Orange Cookies - Tia Dani Iced Gingerbread Cookies - C.H. Admirand Spritz Dainties - Helen C. Johannes Chocolate Chip Cookies - Jana Richards Beths No-Bake Cookies - Maureen L. Bonatch Holiday Shortbread Logs - Nancy Fraser

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The Wild Rose Press Sarah Hansen Faery Rose Editor Easiest Peanut Butter Cookies (Great for kids) 1 cup peanut butter (not natural) 1 cup granulated sugar, plus more for rolling 1 egg Heat oven to 375. Stir together all ingredients in medium mixing bowl. Roll 1-inch balls between palms. Pour additional sugar on plate and roll each ball to coat. Place 2 inches apart on ungreased cookie sheet (nonstick okay). Using a fork, press each ball with a crisscross. Bake for 10 minutes, or until browning slightly on edges. Remove from oven and allow to cool on racks.

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Holiday Cookbook 2009 Tia Dani www.tiadani.com Color of Dreams Orange Cookies cup shortening 2 1/4 c. flour 1 cup sugar 1 tsp. Baking powder 1 egg 1/4 tsp. Baking soda 3/4 cup orange juice Pinch of salt T. Orange rind Blend sugar, egg and shortening. Add dry ingredients, alternately with juice. Bake at 375 for 10 minutes. Frost with Orange Frosting. (Powdered sugar with orange juice and rind). This is a favorite of our friend and neighbor Sandy Kriess. Her mother always made them.

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The Wild Rose Press C.H. Admirand www.chadmirand.com Patience Bridgets Rainbow C.H. Admirands Iced Gingerbread Cookies Youll need Gingerbread Cookie Dough (recipe follows) Confectioners Icing (recipe follows) Red Hots (optional) Raisins or Dried Currants (optional) Gingerbread Cookie Dough: cup molasses (I only use Grandmas Unsulphured Molasses) cup white sugar cup butter (regular lightly salted) 2 cups sifted all purpose flour (I only use Heckers Unbleached Flour) 2 tsp ground ginger tsp salt (iodized) 1 tsp baking soda cup buttermilk (You can substitute regular milk, but the flavor and consistency will not be the same) Mix the first three ingredients well; add the sifted dry ingredients alternately with the buttermilk, stirring until smooth. I always use a wooden spoon for my cookies, the consistency is always smoother. Chill for several hours divide cookie dough into 3 or 4 workable pieces (using one piece at a time and refrigerating the unused pieces) roll out onto a floured board (wood or marble is fine)and cut into desired shapes with floured cookie cutter or lay wax paper cutout on top of cookie dough and use a sharp knife to cut out around the design. Repeat until all of the dough has been used. My familys favorite shapes when they were kids: Gingerbread Bear (I designed one using wax paper) or Reindeer. Place on ungreased cookie sheets and bake in pre-heated oven @ 375 degrees * for 15 minutes or until bottom edge of cookies are lightly browned and cookies spring back to touch. Cool on wire racks. * I have a gas oven and so I adjust the temperature depending on the weather and time of year, etc.* Confectioners Buttercream Icing 1/3 cup soft butter 69

Holiday Cookbook 2009 cup milk - NOTE: variation for other recipes- strong coffee can be substituted for the milk tsp salt (optional depending on your flavor preferenceI always taste-test when Im baking!) 1 tsp vanilla (I only use PURE vanilla extract) - NOTE: variation for other cookie/cake recipes substitute the flavoring of your choice, i.e., almond, raspberry, anise, orange, etc. 1 pound Confectioners Sugar (siftedno lumps!) Cream butter and salt; add sifted Confectioners Sugar alternately with milk until smooth and fluffy. For the smoothest consistency, use a wooden spoon. Add vanilla extract. NOTE: for a thicker icing, add more sifted Confectioners Sugar by eye until desire thickness is achieved. Dont worry if you add too much sugar, you can thin it out again by adding more milk. Ice cooled cookies and decorate with red hots, raisins or currants depending on whos helping you in the kitchen! My kids favorites were to give the reindeer a red hot nose, give the gingerbread bear a smiling face using dried currants or raisinsremember to give your gingerbread bear a snout by rolling up a small ball of dough, flatten it before laying it on the bears face If my oldest son was helping me, EVERYTHING was decorated everything with red hotswe had some very interesting looking gingerbread bears! My grandmother used to cook by eye and she never added salt to her icingjust a stick of softened butter and the Confectioners sugar, milk and flavoring. Shed adjust the recipe depending on whether or not it was for cookies or a cakeshe had a sixth sense about proportions and the results were always fabulous! Enjoy! C.H. Admirand

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The Wild Rose Press Helen C. Johannes www.helencjohannes.com The Prince of Val-Feyridge Spritz Dainties This is a tiny but rich cookie with a kiss of lemon. Cook 6 egg yolks. (Separate yolks from whites; drop yolks from saucer one at a time into boiling, salted water.) Simmer the yolks until hard cookedabout 10 min. Remove from water with a slotted spoon. Place on a paper towel to drain and cool. When cool, press the yolks through a wire mesh sieve or use a fine grater to reduce the yolks to a fine crumble. Set aside. Sift together and set aside: 2 cups flour teaspoon salt Cream in a separate bowl: cup shortening cup sugar, adding gradually to the shortening and beating until light and fluffy. Add: Cooked and crumbled egg yolks teaspoon lemon extract Blend in, adding alternately to creamed mixture and beating well after each addition: 3 tablespoons cream or milk and dry ingredients Using a cookie press with a star design, squeeze out dough in 2-3 inch long pieces onto a cookie sheet. Sprinkle with colored sugar and bake at 375 until edges are delicately browned, about 6-8 minutes. Makes about 5 dozen cookies.

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Holiday Cookbook 2009 Jana Richards www.janarichards.net Burning Love Chocolate Chip Cookies Cream cup margarine, cup white sugar and cup firmly packed brown sugar until light and fluffy. Add 1 egg and 1 tsp. vanilla. Beat until smooth. Stir in 1 cup flour, tsp. baking soda and tsp. salt until well blended. Stir in cup chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes. Makes about 2 dozen. Variations: Follow above recipe but add any of the following with the chocolate chips cup chopped walnuts, cup butterscotch chips, or cup raisins.

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The Wild Rose Press Maureen L. Bonatch http://maureensmuse.blogspot.com/ That Magic Moment Beths No-Bake Cookies 2 cups sugar 1/3 cup hershey cocoa 1/2 cup butter 1/2 cup milk 1/2 cup peanut butter 1 tsp vanilla 2 cups quick rolled oats On medium heat, mix : sugar, cocoa, butter and milk. Stir consistently. Do not boil until at least 3 minutes, if it starts earlier, turn the heat down. Boil 2 minutes. Remove from the stove. Stir in peanut butter, then vanilla, then oats. Mix well after adding each ingredient. As soon as oats are mixed, drop onto waxed paper. **For Peanut Butter cookies: omit cocoa. Increase to 3 cups oats and 1 cup peanut butter TIP: May need a little extra oats if mix is not a thick enough consistency. High humidity makes it more difficult for the cookies to set up.

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Holiday Cookbook 2009 Nancy Fraser www.nancyfraser.net Time and Again Holiday Shortbread Logs 1. Ingredients 1 cup butter, softened 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 4 teaspoons shortening 3/4 cup ground walnuts

Directions In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well. 2. With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks. 3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

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The Wild Rose Press Last Rose of Summer Who said love is for the young? Clam Chowder - Brenda Whiteside Curried Broccoli & Cauliflower Bake - Lainey Bancroft Carrots with Orange Sauce - Linda Swift Christmas Potatoes - Lisa MacDonald

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Holiday Cookbook 2009 Brenda Whiteside www.brendawhiteside.com Sleeping With the Lights On Clam Chowder Ingredients: 1-3 slices of bacon, diced 1 cup chopped onion 3 cups cooked diced potatoes 1 bottle (8 ounces) clam juice 3 cans (approximately 7 ounces each) minced clams 2 cups half and half 1 cup milk teaspoon red pepper powder (or more if you like it spicier) Salt and pepper to taste Instant potato flakes to thicken to desired consistency Preparation: Cook bacon until crisp in large heavy saucepan. Remove bacon to paper towels with slotted spoon to drain. Saut onions in drippings until softened. Add potatoes, clam juice, half and half, milk, and spices. Heat to nearly boiling. Add clams and bacon. Stir in instant potato flakes gradually. Let cook and thicken before adding more until you reach the consistency desired. Remember they will thicken as they cook. When you have the consistency wanted, remove from heat and serve. Recipe serves four.

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The Wild Rose Press Lainey Bancroft http://www.elaineforlife.com The Trouble With Tessa Ready To Reel Curried Broccoli & Cauliflower Bake 1 broccoli cut in flowerets 1 cauliflower cut in flowerets 1 10 oz tin of cream soup (cream of chicken, mushroom, celerywhatever you have on hand they all work) cup mayonnaise cup grated cheddar 2 tbsp milk 1 tsp curry powder (or more to taste) 2 tbsp melted butter 1 cup cracker crumbs (a buttery cracker like Ritz works best, but crumpled plain potato chips also work well) Cook broccoli and cauliflower to tender crisp and place in large baking dish. In a medium bowl mix together soup, mayo, milk, curry powder and half the cheese. Spoon mixture over veggiesit will be lumpy and wont cover everything but the sauce spreads as it bakes. Mix remaining cheese with cracker crumbs, sprinkle over veggies and drizzle with melted butter. (Can be made ahead up to this point and refrigerated) Bake at 350 degrees for 30 minutes. Enjoy! This is great served with pork chops or roasted chicken and the veggies mix in wonderfully with rice.

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Holiday Cookbook 2009 Linda Swift www.lindaswift.net Let Nothing You Dismay Circle of Love Carrots with Orange Sauce 2 pound bag small carrots, cooked and drained 2 tablespoons butter or margarine 1 tablespoons cornstarch cup brown sugar 1 cup sugar Juice of 2 lemons 1 cup orange juice 2 teaspoons orange rind Prepare sauce: Melt butter, stir in corn starch, continue cooking, while stirring in other ingredients. Pour over cooked, drained carrots. Refrigerate overnight. May be served cold or warmed.

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The Wild Rose Press Lisa Dawn MacDonald www.LisaDawnMacDonald.com Secret Surrender Wild Fires Christmas Potatoes (served at our family Christmas Party) Ingredients: 32 oz bag of frozen shredded hash browns 2 (10 3/4 oz) cans cond. Cream of Chicken Soup 1 soup can milk 1 cups Sour Cream 1 cups grated sharp Cheddar Cheese 1/2 c. chopped onion (optional) Topping 2 cups crushed corn flakes 2 Tablespoons melted butter or margarine Grease 9x13 baking dish and preheat oven to 350 In large bowl, combine soups, sour cream, cheese, and onions Gently fold hash browns into mixture. Pour mixture into pan. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture. Bake for 30 to 45 minutes. Serves 10 There are many variations of this recipe. Try adding diced ham or bacon to mixture.

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Holiday Cookbook 2009 Scarlet Rose Where passion burns, desire rules, and love is only a heartbeat away Hot & Creamy Apple Cider - Diana Carlile Pickle Shot - Ann Campbell Irish Crme Liquor - Sylvie Kaye Steamy Passion Punch - KyAnn Waters Sangria - Anita Philmar Coffee Liqueur - Kelli Zel Pomegranate Martinis with Limeade Ice Cubes - Eliza Knight Banana Punch - Tia Dani Irish Coffee Lynne Roberts Buttery Nipple - Darah Lace Holiday Mimosa and a Peppermint Kiss - Lara Dien Between the Sheets - Lori LeBonde Peppermint Hot Cocoa - Marie Tuhart

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The Wild Rose Press Diana Carlile www.thewilderroses.com Senior Editor Scarlet Rose Hot & Creamy Apple Cider Heat apple cider to desired temperature in microwave (approx. 2 mins). Spray 2 tbsp Reddi Whip topping per 6 ozs. of cider on top then sprinkle with cinnamon. Add a cinnamon stir stick for decoration and extra flavor. *I prefer stirring the cream and cinnamon into the cider so that its thick and creamy.

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Holiday Cookbook 2009 Ann Campbell www.anncampbell.webs.com Lights Out Purr-fect Man coming soon Pickle Shot 2 shot glasses Tequila Salt Pickle juice Fill one glass with Tequila and the other with Dill pickle juice. Lick the skin between your index finger and thumb and cover liberally with salt. Lick the salt, drink the Tequila and follow with the Pickle Juice chaser. YUMMY

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The Wild Rose Press Sylvie Kaye www.sylviekaye.com Devil In Cowboy Boots Homemade Irish Crme Liquor 4 eggs 1can eagle brand ( sweetened condensed milk) 1 Tablespoon vanilla pint heavy cream Add chocolate syrup (like Hersheys) to taste Fill can with whiskey and add. Blend all ingredients

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Holiday Cookbook 2009 KyAnn Waters www.KyAnnWaters.com Executive Positions Tie Me Up, Tie Me Down Steamy Passion * 2 bottles Pinot Grigio 1 cup brandy 4 cups Goya passion fruit nectar 1 cup sugar 4 sliced plums Plums for garnish In a saucepan over medium heat, stir together 2 bottles Pinot Grigio, 1 cup brandy, 4 cups Goya passion fruit nectar and 1 cup sugar. Stir until sugar dissolves. Add 4 sliced plums. Serve hot or cold from a punch bowl. Garnish with plum slices. * This Pinot Grigio-based punch recipe was created by Serena Bar & Lounge in New York City.

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The Wild Rose Press Anita Philmar www.anitaphilmar.com Black Dragons Heart Banished Hero Sangria 1 bottle of Lambrusco or red wine cup sugar 1/3 cup orange juice 2/3 cup lemon juice cup strawberries Pour juices, sugar and strawberries in a blender. Once the sugar has melted add wine and enjoy. Pour Sangria over ice and garnish with lemon, lime, or orange slices.

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Holiday Cookbook 2009 Kelli Zel KelliZel.com Master Sergeant Coffee Liqueur 1 cups dark brown sugar, Firmly Packed. 1 cup granulated sugar 2 cups water 1/3 cup coffee crystals 3 cups vodka 2 tablespoons vanilla extract 1 tablespoon glycerin 10 coffee beans, whole In a heavy medium saucepan, combine the brown and granulated sugars with the water. Bring to a boil over moderately high heat, stirring occasionally. Lower the heat. Simmer until the mixture forms syrup, about 5 minutes. Stir the coffee into the syrup with a whisk until the coffee crystals dissolve and the mixture is lump-free. Remove the pan from the heat. Let cool completely. Stir in the remaining ingredients until smooth. Funnel the mixture into a half-gallon glass bottle; drop in the coffee beans. Cover tightly. Let mature for at least 2 weeks. Strain out the coffee beans and enjoy. Makes about 5 cups / 40 servings.

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The Wild Rose Press Eliza Knight www.elizaknight.com Warrior in a Box Lady in a Box Pomegranate Martinis with Limeade Ice Cubes Looking for a fun and festive drink for the holidays? This red and green martini is sure to shake up any party you host/attend as well as spice up any evening you have with a loved one. Ingredients: (Makes 2 Martinis) 4 Lemonade Ice cubes (Pour limeade into ice cube tray and freeze.) 2 shots of Citrus Vodka 1 cup of Pomegranate Juice 1 shot of Cointreau Liquor Cup of Ice Red Sugar (You can order this online or find at most stores during the holidays.) Directions: ~ Wet the rim of your martini glass with a little bit of water and then swirl into the red sugar. ~ Place two limeade ice cubes in each glass. ~ In a shaker pour the vodka, juice, cointreau and cup of ice, and shake well. ~ Strain the liquid into two martini glasses. Enjoy!

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Holiday Cookbook 2009 Tia Dani www.tiadani.com Layover Banana Punch 4 ripe bananas 2 cups white sugar 3 cups water 1 (46 fluid ounce) can pineapple juice 2 (12 fluid ounce) cans frozen orange juice concentrate 1 (12 fluid ounce) can frozen lemonade concentrate 3 cups water 3 liters ginger ale Directions In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid. Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

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The Wild Rose Press Lynne Roberts www.Lynneroberts.com First Date After Hours Irish Coffee 1 cup of hot coffee 1 oz. good Irish whiskey 1 Tbsp. brown sugar, packed (more or less to taste) whipped cream (homemade is best.) Add the brown sugar to the coffee, stir to dissolve. Place in the microwave and heat for 30 seconds. Add in the Irish whiskey and top with whipped cream.

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Holiday Cookbook 2009 Darah Lace www.darahlace.com Unmasking Zorro Bachelor Auction Buttery Nipple Put ice in a mixing cup, add oz. Baileys Irish cream (or any brand of Irish cream) and oz. butterscotch schnapps (or butterscotch brandy) and shake. Drain fluid from ice and serve.

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The Wild Rose Press Lara Dien www.laradien.blogspot.com Bad Enough Hungarian Masquerade Holiday Mimosa Cranberry Juice Champagne (chilled) Using a tall highball glass or a champagne flute, fill about halfway with crushed ice. Fill about with champagne, then carefully finish filling with cranberry juice. Garnish with an orange slice. Peppermint Kiss ounce Thin Mint 1 ounce Godiva Chocolate liqueur Pour over ice in an old-fashioned or rocks glass, stir gently. Garnish with fresh mint. If its cool enough, you can add this to hot chocolate (or even coffee) for a hot treat.

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Holiday Cookbook 2009 Lori LeBonde Editor, Scarlet Rose Between the Sheets 2 oz. brandy 2 oz. light rum 1.5 ozs. lemon juice 1 oz. Cointreau or Triple Sec Twist of lemon or lime peel Shake ingredients with ice. Strain into a cocktail glass. Then, slide in...between the sheets! Source: American Bar & Cocktail

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The Wild Rose Press Marie Tuhart www.marietuhart.com In Plain Sight

Peppermint Hot Cocoa Using either packaged Hot Cocoa or your own homemade recipe, Mix Hot Cocoa as directed, pour into large mug Add 1 shot of RumpleMinze peppermint schnapps Top with whip cream and crushed candy canes Can use whole candy canes as garnish and as stir sticks too

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Holiday Cookbook 2009 Sweetheart Rose Sigh, cry, and everything in between in these tender tales of the first blush of love Cornbread - Alice Audrey Banana Cherry Bread - Christine Columbus Autumn Muffins - Gina Ardito Sweet Potato Biscuits - Lainey Bancroft Tasty Zucchini Bread - Christine Bush Sweet Family Muffins - Beverly Breton

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The Wild Rose Press Alice Audrey www.AliceAudrey.com Moving In Cornbread 1 c flour 1 c cornmeal 1/4 c sugar (optional) 4 tsp baking powder 1 scant tsp salt 2 eggs 1 c milk 1/4 c vegetable oil Combine dry ingredients. Add eggs, milk and oil. Mix until smooth. Pour into 99x2 inch pan. Bake at 425 for 20 to 25 min. If using this in cornbread dressing, leave the sugar out.

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Holiday Cookbook 2009 Christine Columbus www.ChristineColumbus.net Trust Your Heart Christmas Mischief Banana Cherry Bread 1 cup sugar cup butter 2 eggs 3 cups mashed bananas 2 cups flour 1 tsp baking soda 1 (10 ounce) jar maraschino cherries, cut in half (juice included) 1 large or 2 small pans bottoms greased/or lightly coated with non-stick spray Cream together sugar and butter, beat in eggs and mashed bananas. Blend in the flour and soda. Fold in the maraschino cherries, including the juice. Bake at 350 for 45 to 50 minutes. PTA Treats 8 ounces of cream cheese, softened 1 egg yolk 1 large loaf sliced white bread cup of white sugar cup of butter/margarine 2 tsp cinnamon In one bowl mix cup of sugar with the cinnamon. In a separate bowl cream the egg yolk with cup of sugar and cream cheese. Cut the crusts from the bread and roll the slices of bread thin. Spread the cream cheese mixture on the bread and roll like a jelly roll. In a microwave safe bowl melt the butter/margarine. Dip in butter/margarine and then into cinnamon/sugar mixture. Bake at 400 for 10-15 minutes. Makes about 2 dozen. Can be frozen before baking.

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The Wild Rose Press Gina Ardito www.ginaardito.com A Little Slice of Heaven Autumn Muffins Every autumn, my kids look forward to these hearty muffins that bring out the best of fall's flavors! 2 c all-purpose flour 1 c sugar 2 tsp cinnamon 1 tsp nutmeg 1 tsp ground cloves 1 tsp baking soda tsp salt 2 eggs, slightly beaten 1 c canned pumpkin 1 c vegetable oil 2 c chopped apple 1 c semi-sweet chocolate chips Preheat oven to 350 degrees. Grease or line 18 muffin cups with paper liners. In a large mixing bowl, combine first seven ingredients. In a separate bowl mix together, eggs, pumpkin and oil. Slowly fold into dry mixture; add apple and chocolate chips until just combined. Fill muffin cups 2/3 of the way full and bake in preheated oven for 30-35 minutes. Let cool for 5 minutes, remove from muffin tins. Cool completely.

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Holiday Cookbook 2009 Lainey Bancroft www.elaineforlife.com The Bridesmaid Blues (January 13th, 2010) Sweet Potato Biscuits Light. Fluffy. Delish! Preheat oven to 400. 2 cups flour 1 tbsp sugar 2 tsps baking powder tsp salt 5 tbsps butter 1/3 cup milk 1 cup cooked pureed sweet potato Mix together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir milk into sweet potato. Combine everything and pat or roll out to 1/3 thickness. Cut 10-12 biscuits. Bake for 15 minutes. Enjoy. These are great served with soup or stew on a chilly evening. I usually double the recipe or the breadbasket would be empty before it hit the table. My kids gobble these up the second they come out of the oven.

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The Wild Rose Press Christine Bush www.ChristineBush.com Cindys Prince Tasty Zucchini Bread (That sneaky, delicious way to get them to eat vegetables!) Ingredients 3 eggs 1 cup vegetable oil 3 cups flour 2 cups sugar 3 tsp vanilla 2 cups grated zucchini 1 tsp baking soda tsp baking powder 1 tsp salt 3 tsp ground cinnamon cup chopped walnuts (or other nuts if desired) 1. 2. 3. 4. 5. Preheat oven to 325 degrees, and grease 2 loaf pans Mix eggs, oil and sugar. Mix in zucchini and vanilla Add all dry ingredients and stir well. Spoon batter into pans, and bake for approximately 60 minutes, until done! 6. Enjoy! Eat a loaf, freeze a loaf!

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Holiday Cookbook 2009 Beverly Breton www.beverlybreton.com Stars In Her Eyes Specs Appeal (2010 release) Sweet Family Muffins When my son was pre-school age, he particularly loved sweet moist muffins, but I didn't want him eating a lot of white sugar and white flour. So I began playing with recipes to come up with a muffin that passed both his sweetness test and my healthier-ingredients test. Here's the result, a muffin that turned out to be a hit with the whole family. Enjoy! 1 egg !/2 cup rice or cow's milk, or mixed 1/2 cup canned pumpkin 1/4 melted butter 1/4 cup sugar 1/4 cup molasses 3/4 cup unbleached white flour 3/4 cup whole wheat pastry 2 tsps. baking powder 1/2 tsp. salt 3/4 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup raisins Combine egg, milk, pumpkin, butter, sugar, and molasses in a bowl. Stir until blended. Mix flour, baking powder, salt, cinnamon and nutmeg together, then add to pumpkin mixture. Stir until moistened. Batter will be lumpy. Fold in raisins. Fill greased muffin cups about 2/3 full. Bake at 400 degrees for 18-20 minutes, or until toothpick comes out clean. Makes 12 muffins.

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The Wild Rose Press Vintage Rose Remember When Nostalgia Once In A Blue Moon Love Panzanella - Sarah Hansen Warm Spinach Salad - Nancy Fraser Creamy Fruit Salad - Ilona Fridl Spinach, Oriental, and Broccoli Salads - Eve Mallary Sannas Taco Salad - Nan Swanson

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Holiday Cookbook 2009 Sarah Hansen Faery Rose Editor Panzanella (Bread Salad) 3 Tbs olive oil 1 loaf French bread, cubed Salt 2 large tomatoes (1-inch cubes) 1 cucumber, sliced inch thick 1 red bell pepper (1-inch cubes) 1 orange bell pepper (1-inch cubes) large red onion, thinly sliced 20 large basil leaves, torn Vinaigrette 1 tsp. garlic, diced tsp. Dijon mustard 3 Tbs. Champagne vinegar cup olive oil tsp. sea salt tsp. black pepper Heat oil in large pan. Add bread and sprinkle with salt. Cook over low heat, tossing bread occasionally, for 10 minutes. Set aside. Toss remaining salad ingredients in a large bowl. Set aside. Whisk together dressing ingredients in a small bowl until emulsified. Add vinaigrette to salad ingredients and stir gently. Add toasted bread cubes and stir again. Serves 6-8

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The Wild Rose Press Nancy Fraser www.nancyfraser.net Love Me Tender, Jan. 2010 Wake Up Little Susie Warm Spinach Salad Ingredients: Ranch dressing 1 bunch Fresh Spinach broken into bite size pieces Cooked crispy bacon (1/4 package) drain grease, pat well with paper towel. 4 hard boiled eggs (peeled and chopped) 10 chopped fresh Mushrooms 1/2 chopped Green pepper Green onion (as much as desired) 1/4 cup finely chopped cheese (marble cheddar or whatever kind you desire) Instructions: Saut mushrooms, green peppers and green onion. While that's cooking put spinach into bowl and pour in (generous) desired amt of dressing, add bacon and chopped eggs. When the saut mixture is finished, add it to the spinach mixture. Add cheese. Mix all together and serve.

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Holiday Cookbook 2009 Ilona Fridl www.ilonafridl.com Silver Screen Heroes Creamy Fruit Salad 1 pt strawberries, quartered 1 pt blueberries 3 bananas, sliced 1 16oz can of sliced peaches with light syrup 1 cup mini marshmallows, white or colored cup pecan pieces 1 cup craisins or raisins 1 small box instant vanilla pudding Mix first three ingredients together. Pour in the can of peaches with the syrup. Do not drain. Fold in the next three ingredients until well mixed. Pour in the dry instant pudding and mix until it is all moist. Refrigerate for at least an hour. *Note: You can use any kind of fruit with this, but for some reason pineapple doesn't work well. The mixture here is what I usually do.

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The Wild Rose Press Eve Mallary Historical Editor Spinach Salad 1 quart spinach 1 8 ounce can of mandarin oranges, drained cup almond slivers cup craisins Toss ingredients. Top with ranch dressing Oriental Salad 2 large boneless chicken breasts boiled, chopped 1 head lettuce 1 bag chow mein noodles 1 Tbsp poppy seeds 4 oz slivered almonds Dressing: 4 Tbsp sugar 4 Tbsp vinegar (white) cup oil 2 tsp salt Note: Add chow mein noodles just before serving Broccoli Salad 1 bunch broccoli, raw, chopped cup bacon bits sharp cheddar cheese Dressing: 4 Tbsp sugar 4 Tbsp vinegar (white) cup oil 2 tsp salt

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Holiday Cookbook 2009 Nan Swanson Editor Sannas Taco Salad 1 lb. ground beef 1 onion, finely chopped 1 Tbsp. cumin black pepper and chili powder to taste Brown these together till meat is cooked & onion is translucent. 1 medium head of lettuce, torn up 2 or 3 tomatoes, diced 2 or 3 ripe avocados, peeled & diced 1 can black olives, sliced 1 8-oz. pkg grated cheddar or Mexican cheese Assemble & combine these while meat & onion cook. Add meat mixture to lettuce combo and toss. Just before serving, add: 1 regular pkg taco or corn chips, broken up 1 bottle Catalina (or similar) salad dressing and toss well.

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The Wild Rose Press Yellow Rose Got your heart set on a cowboy? Check out these contemporary stories with cowboy themes. Cream Cheese and Pepper Jelly Dip Recipe - Sylvie Kaye Spinach Balls - Rhonda Penders Bacon Wrapped Smokies - Christine Columbus Artichoke Appetizer - Jenny Andersen Chicken Wing Dip - Roni Adams Hot Crab Dip - Jamie West

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Holiday Cookbook 2009 Sylvie Kaye www.sylviekaye.com Wrong Side Of Love, Wayback, Texas Wild Wayback Nights Cream Cheese and Pepper Jelly Dip Recipe Put a brick of softened cream cheese on a plate and then pour on a jar of pepper jelly. (Also, can mix pepper jelly and pineapple jelly together. This is my favorite!) (Or mix pineapple jelly with horseradish to taste) Add crackers and serve.

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The Wild Rose Press Rhonda Penders Editor-in-Chief Spinach Balls 1/4 c. butter, melted 1 box frozen chopped spinach, cooked & drained well 1 c. Pepperidge Farm seasoned crumbs for stuffing 1 tbsp. onion, minced 1/2 c. Parmesan cheese Pinch of salt, pepper and garlic 3 whole eggs, beaten Mix together all ingredients and refrigerate until mixture "sets up". Form into balls and bake at 350 degrees 8 to 10 minutes or freeze. If frozen, bake 20 minutes at 350 degrees.

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Holiday Cookbook 2009 Christine Columbus ChristineColumbus.net The Perfect Country And Western Story Bacon Wrapped Smokies (The Best Appetizer Ever)

Ingredients 1 (16 ounce) package Lit'l Smokies hotdogs 1 (12 ounce) package Bacon 1 cup packed brown sugar Although this amount is sometimes disputedsome say a whole bag of brown sugar, other a half of bag me I think a cup is sufficient. Directions Preheat oven to 400 degrees F. Cut each bacon slice into thirds. Wrap bacon around the Lit'l Smokies hotdog and secure with a toothpick. Place in a 13x9x2 inch baking pan. Sprinkle evenly with brown sugar. Bake for 30 to 35 minutes or until bacon is crisp and sugar is melted. If needed carefully drain the bacon grease from pan. Cool slightly before serving.

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The Wild Rose Press Jenny Andersen www.jennysfiction.com Loving Luke Artichoke Appetizer 2 - 6 oz. jars pickled artichokes, diced 1 small onion, chopped 1 clove garlic, crushed jalapeo pepper, finely diced [or to taste] lb. cheddar, shredded 4 eggs t. salt t. pepper 1/8 t. oregano 2 T. minced parsley Heat oven to 325. Drain 1 jar artichokes into a frying pan. Drain the other and discard juice. Cook onion, garlic, and jalapeo in the marinade until soft. Beat the eggs. Add remaining ingredients. Turn into a greased 7" x 11" or 9" x 9" baking dish. Bake 30 minutes, until set. Cut into 1" squares and serve hot or cold.

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Holiday Cookbook 2009 Roni Adams www.roniadams.com To Tame A Cowgirl The Cowboy Comes Home Chicken Wing Dip 1 8oz pkg cream cheese softened 2 Cups cooked and shredded (or finely chopped) chicken cup any bottled blue cheese salad dressing cup Franks Red Hot Sauce (Franks is best but if you cant get it then any Buffalo Wing Sauce or hot sauce) 1 cup shredded cheddar cheese In a cake pan (9x12 size is good) smooth cream cheese to cover the bottom. Pour blue cheese dressing and spread across the cream cheese Pour Franks Hot Sauce on top of the blue cheese. (About cup more will make your dip spicier and less will make it obviously less spicy use your own judgment) Sprinkle cooked chicken on top of hot sauce Spread shredded cheddar on top of chicken Bake uncovered in oven set to 350 for about 20 minutes or until cheese is bubbling. Can also be microwaved for 5 minutes or until hot. Best served with scoops brand Tostitos chips or any type of tortilla chip. Could also be served with crackers.

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The Wild Rose Press Jamie West Senior Editor, Hummingbirds Hot Crab Dip 5 ounces cream cheese 2 Tablespoons chopped green onions cup almonds 8 ounces canned crab meat cup horseradish sauce Sprinkle of dill and paprika Blend cream cheese, crab, onions and horseradish together. Spread in ovenproof dish. Top with almonds. Sprinkle dill and paprika on top. Bake at 350 degrees uncovered for 20 minutes or until golden brown.

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Holiday Cookbook 2009 Index American Rose Casseroles French Toast Casserole - Jamie West Squash Casserole - Beth Trissel Dad's Christmas Morning Casserole - PL Parker Chicken Broccoli Casserole - Diane Wylie Spinach-Cheddar Casserole - Sarah Hansen Black Rose Vegetarian Vegan Fajitas - Tamelia Tumlin Tuxedo Chili - Mariposa Cruz Spinach Glop - Mary Jo Burke Veggie Bake - Tara Nina Texas Caviar - Joelle Cactus Rose Soups & Stews Chicken Wild Rice Soup - Lauri Robinson Easy Winter Beef Stew - Shannon Robinson Tortellini Primavera Soup - Celia Yeary Venison Stew - Paty Jager Champagne Rose Cakes, Pies & Desserts Pineapple Cream Delight - Tricia Jones Pina Coloda Pie - Sylvie Kaye The Little Black Dress Chocolate Dessert - Jane Richardson Mikes best chocolate cake - Doreen Alsen Cinnamon Pudding Cake - Lainey Bancroft Italian Cheesecake - Margaret Reyes Dempsey Holiday by Chocolate - Patti Ann Colt Wherever Island Christmas Cake Amber Polo Wet Chocolate Cake - Elaine Cantrell Miss Lucys Praline Dessert - Kate Merrill Myrtles Famous Sweet Potato Pie - Mary Albright Devilish Dark Chocolate Ice Water Cake - Lynn Shurr Fruitcake - M.K. Trent Michelles Lick-The-Ice-cream-Right-Off-Him Sundae - Monique DeVere Grannys Chess Pie - Pamela Hearon Moonlight Pie - Tess Morrison Bailey's Truffles - Tina Gallagher Chocolate Chip Coffee Cake - Ellen Dye Apricot Brandy Pineapple Cake Eleanor Sullo

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The Wild Rose Press Climbing Rose Pasta Greek Chicken Pasta Salad - Donna Bas Noodle Custard Pudding - Nancy Lindley-Gauthier Cold Spaghetti Salad - Lisa Dawn Crimson Rose Main Dishes (Meats, Poultry, Fish) Camarao Mozambique (Portuguese Shrimp) - Clare Austin Sweet and Sour Pork - Carol Henry Olivers Orange Roughy and Asparagus - Sharon Donovan White Chicken Chile - Barbara Scott Chicken and Ham Roll-Ups - Jannine Gallant Italian Pot Roast - Marie-Nicole Ryan Cheesy Chicken - Nancy J. Parra Sour Cream and Chicken Breasts - Sheridon Smythe Savory Sweet & Sour Salmon - Tess Thieler Coconut Shrimp - Ann Yost English Tea Rose Candy & Chocolates Peanut Brittle - Loreen Augeri Peanut Butter Pinwheels - Lynda Lukow Christmas Dixies - Amy Corwin Ohio Buckeyes - Mary Campisi Mocha Pretzels - Kathye Quick Faery Rose Cookies Easiest Peanut Butter Cookies - Sarah Hansen Orange Cookies - Tia Dani Iced Gingerbread Cookies - C.H. Admirand Spritz Dainties - Helen C. Johannes Chocolate Chip Cookies - Jana Richards Beths No-Bake Cookies - Maureen L. Bonatch Holiday Shortbread Logs - Nancy Fraser Last Rose of Summer Side dishes Clam Chowder - Brenda Whiteside Curried Broccoli & Cauliflower Bake - Lainey Bancroft Carrots with Orange Sauce - Linda Swift Christmas Potatoes - Lisa MacDonald Scarlet Rose - Drinks Hot & Creamy Apple Cider - Diana Carlile Pickle Shot - Ann Campbell 115

Holiday Cookbook 2009 Irish Crme Liquor - Sylvie Kaye Steamy Passion Punch - KyAnn Waters Sangria - Anita Philmar Coffee Liqueur - Kelli Zel Pomegranate Martinis with Limeade Ice Cubes - Eliza Knight Banana Punch - Tia Dani Irish Coffee Lynne Roberts Buttery Nipple - Darah Lace Holiday Mimosa and a Peppermint Kiss - Lara Dien Between the Sheets - Lori LeBonde Peppermint Hot Cocoa - Marie Tuhart Sweetheart Rose Breads Cornbread - Alice Audrey Banana Cherry Bread - Christine Columbus Autumn Muffins - Gina Ardito Sweet Potato Biscuits - Lainey Bancroft Zucchini Bread - Christine Bush Sweet Family Muffins - Beverly Breton Vintage Rose Salads Panzanella - Sarah Hansen Warm Spinach Salad - Nancy Fraser Creamy Fruit Salad - Ilona Fridl Spinach, Oriental, and Broccoli Salads - Eve Mallary Sannas Taco Salad - Nan Swanson Yellow Rose Appetizers Cream Cheese and Pepper Jelly Dip Recipe - Sylvie Kaye Spinach Balls - Rhonda Penders Bacon Wrapped Smokies - Christine Columbus Artichoke Appetizer - Jenny Andersen Chicken Wing Dip - Roni Adams Hot Crab Dip - Jamie West

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The Wild Rose Press Recipes contained in this cookbook were donated by the authors and editors of the Wild Rose Press and the Wilder Roses. Happy Holidays from all of us. www.TheWildRosePress.com www.TheWilderRoses.com

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