|
A to Z Recipes Newsletter
December 4, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end.
Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Diabetic Choices
Publisher's Choice
TGIF. I can say that it is a great Friday because as you read this I am in Florida. Hopefully I am enjoying lots of sunshine and anxiously awaiting the warmth of
friendship in our "Florida Bash" scheduled for tomorrow in Leesburg. It is not too late to join in the fun, so visit the
Discussion Forum section for details.
Happiest of birthdays to Debra in Norfolk, Virginia. I will make sure to drink in a little warmth from the Florida sunshine for you today
Debra. I know your weather will be a lot cooler than here! However the weather, have a lovely day! Please drop by the A to Z Discussion Forum QT to send
Debra a personal wish.
This issue contains recipes for candy, a continuation of Monday's issue. I hope you find some keepers for this other other holiday seasons. My thanks to
Jean in Syracuse, NY for her help with many of the recipes posted here.
Click in on Sunday for our final installment of the monthly theme "Gifts from the
Kitchen". Last Sunday's issue was huge and so is this Sunday's. Make sure you
participate in theme issues by sending in your favorites in each topic. As you know, this month's theme is
Soup's On!
Take good care of yourself, ok?
A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
WHEN YOU THOUGHT I WASN'T LOOKING
Shared with me by my e-pal Patricia, NE
**A message every adult should read, because children are watching you and doing as you do, not as you say. **
When you thought I wasn't looking, I saw you hang my first painting on the refrigerator and I immediately wanted to paint another one.
When you thought I wasn't looking, I saw you feed a stray cat, and I learned that it was good to be kind to animals.
When you thought I wasn't looking, I saw you make my favorite cake for me and I learned that the little things can be the special things in life.
When you thought I wasn't looking I heard you say a prayer, and I knew there is a God I could always talk to and I learned to trust in God.
When You thought I wasn't looking, I saw you make a meal and take it to a friend who was sick, and I learned that we all have to help take care of each other.
When you thought I wasn't looking, I saw you give of your time and money to help people who had nothing and I learned that those who have something should give
to those who don't.
When you thought I wasn't looking, I saw you take care of our house and everyone in it and I learned we have to take care of what we are given.
When you thought I wasn't looking, I saw how you handled your responsibilities, even when you didn't feel good and I learned that I would have to be responsible
when I grow up.
When you thought I wasn't looking, I saw tears come from your eyes and I learned that sometimes things hurt, but it's alright to cry.
When you thought I wasn't looking, I saw that you cared and I wanted to be everything that I could be.
When you thought I wasn't looking, I learned most of life's lessons that I need to know to be a good and productive person when I grow up.
When you thought I wasn't looking, I looked at you and wanted to say, "Thanks for all the things I saw when you thought I wasn't looking."
I AM SENDING THIS TO ALL OF THE PEOPLE I KNOW WHO DO SO MUCH FOR OTHERS THAT THINK NO ONE EVER SEES.
LITTLE EYES SEE A LOT.
Each of us (parent, grandparent, aunt, uncle, teacher or friend) influence the life of a child.
Help make us NUMBER ONE !
Wrap it Up!
Shared by Fancy, NB
Make your gifts of goodies extra special by packaging with a creative flair ? colored waxed paper, ribbons, clear plastic bags or colored cellophane can turn a
simple brown paper box filled with cookies into a magical offering. Here are a few simple ideas to get you started...
Creative containers: Fill boxes (wood and cardboard), recycled rolled oats containers, baskets, lunch boxes, clay pots, cups, mugs, jars or bakeware (bread pans,
cookie sheets, muffin tins).
Stick it on: Use a glue gun to jazz up packages with buttons, old jewelry, candies, fabric trim, jingle bells, fun pasta shapes, glass marbles or feathers.
Wrap it: Dress up plain boxes with stamps, gift wrap, fabric, netting, colored cellophane or children's drawings.
Tie it: Use traditional ribbons and bows, yarn, garland, fabric trim, raffia or jute. Thread your tie with tiny ornaments, cookie cutters, cooking utensils, dried
flowers, cinnamon sticks, recipes or other small items.
Label it: Personalize your gift with unique labels ? hand-painted, rubber-stamped, or printed off your computer. For an extra special touch, use festive heavyweight
paper sold by the sheet at paper warehouse stores.
So start baking and wrapping this weekend, and be sure to make a few extras to have on hand for those unexpected parties or last-minute gifts. The ideas are truly
endless ? keep it simple and let the treats be the stars!
Source: Land O Lakes
A to Z Recipes Handy Links for Diabetics
|
Monthly Theme, Recipe Submissions
|
Help make us NUMBER ONE !
Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Soup's On!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
![]()
Placing a vote takes only a moment and helps promote A to Z Recipes.
![]()
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
Shop Better Homes and Gardens 50% Off
Show your support by voting for this ezine.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Florida Bash Planned!
I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th.
Rusty has selected Ruby Tuesday's restaurant for our special affair. We meet at noon. There are so many of you who live in
the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to
Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all!
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
![Maxine Figgy Pudding]()
Rosh Hashanah
As you know, on Rosh Hashanah there is a ceremony called Tashlich. Jews traditionally go to a body of water, such as the ocean, a stream or a river to pray and
throw in breadcrumbs. This symbolizes throwing away one's sins, which the fish devour. Occasionally, people ask what kinds of breadcrumbs should be thrown.
Here are suggestions for breads which may be most appropriate for specific sins and misbehaviors:
For ordinary sins --White BreadBREAD
For erotic sins - FREnchNBread
For particularly dark sins - Pumpernickel
For complex sins - Multi grain
For sins of indecision - Waffles
For sins committed in haste - Matzos
For sins of chutzpah - Any fresh bread
For substance abuse - Stoned wheat
For committing auto theft - Caraway
For timidity/cowardice - Milk toast
For ill-temperedness - Sourdough
For silliness, eccentricity - Nut bread
For excessive irony - Rye bread
For unnecessary chances - Hero bread
For war-mongering - Kaiser rolls
For dressing immodestly - Tarts
For lechery and promiscuity - Hot buns
For promiscuity with gentiles - Hot cross buns
For racist attitudes - CRACKERSCrackers
For being holier than thou - Bagels
For overeating - Stuffing
For indecent photography - Cheesecake
For raising your voice too often - Challah
For pride and egotism - Puff pastry
For sycophancy, ass-kissing - Brownies
For being overly smothering - Angel food cake
For trashing the environment - Dumplings
For telling bad jokes/puns - Corn bread
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
PEPPERMINT BARK CANDY (MICROWAVE)
1 pkg. Candy Quick (white chocolate), any brand of instant chocolate candy will work)
10 med. or 20 sm. candy canes or peppermint sticks
Green and - or red food coloring
Wax paper
In a sauce pan, melt the white chocolate over LOW heat. You may also follow the microwave instructions on the package for melting the chocolate. While melting,
crush the candy canes. I leave them in their plastic wraps and crush with a hammer. Empty crushed candy in a small bowl. After the chocolate melts, add red or
greed food coloring (a few drops will do). The food coloring is optional. Add crushed candy canes and stir will. Empty contents of saucepan onto wax paper which
had been spread on the counter top. With a large spoon, spread the mixture so that is very thin. Leave to cool at room temperature (less than 1 hour). When cool,
break into pieces.
MICROWAVE CARAMEL CORN
16 c. popped corn
1 stick butter
1/4 c. light corn syrup
1 c. brown sugar
1/4 tsp. salt
1/2 tsp. baking soda
Mix butter, corn syrup, brown sugar and salt. Microwave 2 1/2 minutes on high, until boiling. Continue boiling for 3 minutes on high. Add baking soda and stir. Divide
popcorn into 2 bowls. Pour 1/2 caramel mixture over each bowl; microwave each bowl for 2 1/2 to 3 minutes on high, stirring after each minute. Be careful not to
overcook either caramel sauce or carameled corn.
PECAN PRALINES
1 c. buttermilk
2 c. sugar
1 tsp. baking soda
2 c. pecan halves
1 tsp. vanilla
1 tbsp. butter
Use large pot to prevent boil-over. Stir buttermilk, sugar, and baking soda together until the sugar is completely dissolved. Place pot on low to medium on stove and
boil until mixture is in soft ball stage. Stir constantly. Mixture will turn light brownish. When soft ball stage is reached (it will form a soft ball when a
half-teaspoon or so of the syrup is dropped into a cup of cold water), remove the pot from the heat. Add two cups of pecan halves, butter, and vanilla. Beat mixture
briskly until it becomes glossy and starts to thicken. Quickly spoon it onto greased waxed paper making little patties. Let the candy cool completely before removing
it from the paper.
NEW ORLEANS PECAN PRALINES
2 c. firmly packed brown sugar
1/4 c. water
2 1/2 c. mixed pecans (pieces & halves)
1 tsp. butter
Combine sugar and water in a 2 quart saucepan; heat to boiling, stirring constantly. Stir in pecans. Cook until mixture reaches the soft ball stage (235 degrees).
Remove from heat. Stir in butter. Immediately drop by tablespoonfuls onto waxed paper. Let stand until firm. Yield: about 1- 1/2 dozen.
MICROWAVE PRALINES
1/2 c. dark brown sugar
1 c. white sugar
1/2 c. Pet milk
2 c. pecans
2 tbsp. butter
1 pkg. vanilla pudding (not instant)
Mix all ingredients except nuts, together in a 2 quart Pyrex bowl. Cook 5 minute on High power, stirring every couple minutes. Then, cook 3 minutes on Roast or No.
7 power. Take out of microwave, beat for couple minutes. Add the pecans and whip together. Drop by spoonfuls on waxed paper. (Put a couple
thickness of newspaper under the waxed paper to keep the pralines from sticking to the counter).
PECAN TURTLES
1 c. pecan halves
36 caramels
2 (1 oz.) sq. semi-sweet chocolate
Arrange clusters of pecans on cookie sheet. Put 1 caramel on each cluster. Place pan in oven at 350 degrees for 8 minutes or until the caramel starts to melt. Remove
pan and flatten caramel and frost with melted chocolate.
BUTTER PECAN CANDY
Toast 2 cups pecans with 2 tablespoons butter in moderate oven for about 15 minutes.
Mix 8 oz. pkg. Philadelphia cream cheese and 1 box powdered sugar.
Add 1 teaspoon vanilla. Add pecans and pour in buttered pan. Chill.
PECAN KISSES
3 egg whites
3/4 c. brown sugar
2 c. pecans
1/2 tsp. vanilla
Beat egg whites until stands in soft peak. Gradually mix in brown sugar and vanilla. Fold in pecans, place pecan halves (well coated in egg and sugar mixture) on
greased cookie sheet about 1 inch apart. Bake at 250 degrees for 30 minutes. Turn oven off and let set for 30 minutes store in airtight container. Freezes well.
PECAN BRITTLE GRAHAMS
Graham crackers
2 c. chopped pecans
1 stick margarine
1 stick butter
1/2 c. sugar
Spread honey graham crackers (broken into 4 sections) over entire cookie sheet with sides. Put chopped pecans over crackers. Bring to a boil margarine, butter and
sugar. Let boil 2 minutes stirring constantly. Pour over crackers. Cook 8-10 minutes at 350 degrees. Separate cookies on wax paper.
PECAN CLUSTERS
5 c. sugar
1 stick butter
1 lg. can pet milk
1/2 tsp. salt
4 c. pecans
1 1/2 lb. chocolate kisses
1 (9 oz.) jar marshmallow cream
Combine sugar, milk, butter and salt, boil 7 minutes. Stir constantly. Set off heat. Add nuts, kisses and marshmallow cream. Mix well and drop on wax paper. Makes
about 6 pounds.
MICROWAVE PECAN BRITTLE
1 c. sugar
1 c. pecans
1/2 c. white syrup
1/4 tsp. salt
1 tsp. butter
1 tsp. vanilla
Put ingredients in glass dish. Cook for 4 minutes, then stir it. Cook for another 3 minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla. Cook for 1 minute. Take
out and add 1 teaspoon baking soda. Stir. Pour into buttered tin foil. Let set up, crack in pieces
SPICY SUGARED WALNUTS
1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cream of tartar
1/2 c. water
2 c. walnut halves
1/2 tsp. vanilla
Combine sugar, salt, cinnamon, nutmeg, cream of tartar and water. Boil together, stirring often to soft ball stage. Remove from heat and add vanilla and walnuts. Stir
until sugared. Turn out on waxed paper and separate walnuts.
TOFFEE CRACKER BARS
Saltine crackers
1 c. brown sugar
1 (6 oz.) milk chocolate chips
1 c. butter
1 c. chopped nuts
Line a cookie sheet with foil. Line bottom with crackers. Combine sugar and butter in pan and boil for 3 minutes. Pour over crackers. Bake at 400 degrees for 5
minutes. Sprinkle hot surface with chips and spread evenly. Sprinkle nuts on top. Cool and break into pieces. You may use peanut butter or butterscotch flavor chips.
ENGLISH TOFFEE
3/4 c. almonds, sliced
1 c. sugar
3/4 c. margarine
1/4 tsp. salt
1/3 c. water
1 c. chocolate chips, melted
Combine sugar, butter, salt and water. Cook to 284 degrees while stirring. Add almonds, continue cooking to 350 degrees or until syrup is light brown. Pour into
buttered baking sheet. Spread thin; cool. Spread chocolate over top. Sprinkle more ground nuts on top. Cool and break.
TOFFEE
1 c. chopped pecans, walnuts or almonds
3/4 c. brown sugar
1/2 c. butter or margarine
1/2 pkg. (3 oz.) semi-sweet chocolate
chips (butterscotch can be
substituted)
Butter 8 x 8 inch pan. Spread nuts in pan. Heat sugar and butter to boiling, stirring constantly. Over medium heat, stir constantly exactly 7 minutes (burns easily).
Immediately spread mixture over nuts in pan. Sprinkle cocoa pieces over hot mixture. Place baking sheet over pan as a lid so heat from mixture will melt chips.
Spread melted chips over candy while hot (optional additional nuts can be sprinkled over cocoa). Cut into 1 1/2 inch squares. Chill.
TOFFEE BUTTER KRUNCH COOKIE BARS
1 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
12 plain Hershey milk chocolate bars
1/2 c. finely chopped walnuts
Cream butter and sugar until fluffy. Beat in egg and vanilla. Add flour, mixing well. Spread in 11"x17" pan. Bake 10 to 15 minutes at 350 degrees. Remove from oven
immediately. Place milk chocolate on top of crust. If bars do not fully melt, place in oven for 1 to 2 more minutes. Spread melted candy evenly over crust. Sprinkle
with chopped nuts and lightly press them in chocolate. Cut while still warm.
Help make us NUMBER ONE !
DOUBLE FUDGE BALLS
Yield: 60 balls
Ingredients:
1/3 cup (90 mL) margarine (soft)
3 tblsp (45 mL) evaporated skimmed milk
dash salt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) cocoa
1 cup (250 mL) Powdered Sugar Replacement
1 recipe Semisweet Dipping Chocolate
Instructions:
Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough
into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool.
Exchange 1 ball: 1/3 bread; 1/2 fat
Calories 1 ball: 50
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
COOKIE BRITTLE
Yield: 60 pieces
Ingredients:
1/2 cup (125 mL) margarine
2 tsp (10 mL) vanilla
1 tsp (5 mL) salt
3 tblsp (45 mL) granulated sugar replacement
2 cups (500 mL) flour (sifted)
1 cup (250 mL) semisweet chocolate chips
1/2 cup (125 mL) walnuts (chopped fine)
Instructions:
Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts. Press into
ungreased 15 x 10-in. (39 x 25-cm) pan. Bake at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into 2 x 1-in. (5 x 2.5-cm) pieces and cool
completely. Break into candy pieces.
Exchange 1 piece: 1/2 fat; 1/3 bread
Calories 1 piece: 48
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Help make us NUMBER ONE !
![Jingle Bells Chocolate Pretzels]()
JINGLE BELLS CHOCOLATE PRETZELS
Ingredients:
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 cup HERSHEY'S Premier White Chips, divided
1 tablespoon plus 1/2 teaspoon shortening (do not use butter, margarine, spread or oil), divided
About 24 salted or unsalted pretzels (3x2 inches)
Directions:
1. Cover tray or cookie sheet with wax paper.
2. Place chocolate chips, 2/3 cup white chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at
HIGH an additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred.
3. Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared tray.
4. Place remaining 1/3 cup white chips and remaining 1/2 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH 15 to 30 seconds or until chips are
melted when stirred. Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight container in cool, dry place. About 2
dozen coated pretzels.
VARIATION:
WHITE DIPPED PRETZELS: Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips and 2 tablespoons shortening (do not use butter,
margarine, spread or oil) in medium microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred. Dip pretzels as directed above.
Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle melted chocolate across pretzels, using tines of fork. Refrigerate and
store as directed above.
Source: Hershey's
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
A to Z Recipes Website Archives
View recent issue archives at Zinester
A to Z Recipes Theme Issues
View vintage issue archives at Topica
Make a donation
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
Your support keeps A to Z Recipes coming your way...
![]()
Anolon 5-Quart Hard-Anodized Sauteuse with Glass Lid
The best deal I've seen on this kitchen essential!
You Save: $84.01 (84%)
![]()
Anolon 3-Piece Chef's Cutlery Set
You Save: $60.01 (60%)
Ships F-R-E-E, too!
![]()
OXO Softworks 19-pc. Tool Set
F-R-E-E shipping
![]()
Farberware Nonstick Bakeware Promo Twin Pack (2 Cookie Pans)
Price: $8.95
![]()
Pyrex 16-pc. Starter Set
Quality and affordability!
![]()
Wilton 36-Piece Deluxe Decorating Set
Price: $23.75
![]()
Brand-Name Diabetic Meals in Minutes
Quick & Healthy Recipes to Make Your Meals Tastier & Your Life Easier
by American Dietetic Association, American Diabetes Association
MAGGIE'S PERSONAL PICKS:
![]()
Kamenstein Chrome Spice Rack and Spices
Barely the cost of the spices alone!
Price: $29.99
![]()
Gourmet Stainless Steel Chafing Dish (3-qt.)
Price: $29.99
![]()
FoodSaver Premier Series Vacuum Sealing Kit
This will pay for itself in no time.
![]()
Rayovac I-C3 2 Position AA/AAA 15 Minute Charger + 2 AA I-C3 Batteries
OMG! Saves Moms like me from buying batteries for the teens every other day!
Re-chargeable batteries available at a fraction of the cost of buying fresh.
![FREE Shipping on Orders over $40 - Walter Drake]()
![Tools to prepare, serve and enjoy your food.]()
![468x60 $6, $8, $10 Sale (Expires 12-31-05)]()
|
|
|
