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American Medical Association Girl's Guide to Becoming a Teen: Getting Used to Life in Your Changing Body
by American Medical AssociationA girl&’s straightforward, accessible, and nonjudgmental guide to everything they need to know about adolescence and growing up. Becoming a teen is an important milestone in every girl&’s life. It&’s especially important at this time to get answers and advice from a trusted source. The American Medical Association Girl&’s Guide to Becoming a Teen is filled with invaluable advice to get you ready for the changes you will experience during puberty. Learn about these important topics and more: · Puberty and what kinds of physical and emotional changes you can expect—from your developing body to your feelings about boys · The importance of eating the right foods and taking care of your body · Your reproductive system inside and out · Starting your period—what it means and how to handle it · Thinking about relationships and dealing with new feelings The American Medical Association Girl&’s Guide to Becoming a Teen will help you understand the health issues that are of most concern to teenage girls, and will teach you how to be safe, happy, and healthy through these years. &“Girls covers the physical and emotional changes that puberty brings, along with solid tips about grooming, diet, exercise, and other health issues, such as eating disorders. . . . Girls will find plenty of useful information.&” —Booklist
American Pie: My Search for the Perfect Pizza
by Peter ReinhartOn the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles--these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.A fascinating look into the great pizzas and pizzerias of Italy and America.Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. Reviews"Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book."--Edward Behr, editor, The Art of Eating"I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt."--Alan Davidson, author of The Oxford Companion to Food"We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from."--Carol Field, author of The Italian BakerFrom the Hardcover edition.
American Profile Hometown Cookbook: A Celebration of America's Table
by Mary Carter Susan Fisher Candace Floyd"In this extraordinary cookbook, you'll find traditional American favorites with a unique twist alongside ethnic creations from around the world. Also included are helpful tips from American Profile's test kitchen as well as 30 articles on hometown festivals and fairs across the nation that give you a sneak peek into the lives of the ordinary citizens that make up hometown America. Whether it's a simple soup for the family or a full meal for visitors, the American Profile Hometown Cookbook has just the right recipe to make any gathering a special occasion."
American Profile Hometown Cookbook: A Celebration of America's Table
by Mary Carter Susan Fisher Candace FloydDiscover the many flavors of hometown America with American Profile’s cookbook featuring more than four hundred family recipes, plus stories, articles, and more.Dedicated to celebrating American hometown life, American Profile has always invited readers to share their favorite recipes, along with the stories behind them. This cookbook collects more than four hundred of the most memorable and delicious entries. Here are real American recipes passed from generation to generation, traded among dear friends, or created to meet the needs of a family on a budget.In this extraordinary cookbook, you’ll find classic favorites with a unique twist alongside ethnic creations from around the world, such as Apple-Sausage Pancakes, Tamale Soup, Chicken Dumplings, Aunt Lillian’s Pumpkin Bread, Tiramisu Torte, and many others. Also included are helpful tips from American Profile’s test kitchen as well as thirty articles on hometown festivals and fairs across the nation. Whether it’s a simple soup for the family or a full meal for visitors, the American Profile Hometown Cookbook has just the right recipe to make any gathering a special occasion.
American Rhone: How Maverick Winemakers Changed the Way Americans Drink
by Patrick J. ComiskeyNo wine category has seen more dramatic growth in recent years than American Rhône-variety wines. Winemakers are devoting more energy, more acreage, and more bottlings to Rhône varieties than ever before. The flagship Rhône red, Syrah, is routinely touted as one of California's most promising varieties, capable of tremendous adaptability as a vine, wonderfully variable in style, and highly expressive of place. There has never been a better time for American Rhône wine producers. American Rhône is the untold history of the American Rhône wine movement. The popularity of these wines has been hard fought; this is a story of fringe players, unknown varieties, and longshot efforts finding their way to the mainstream. It's the story of winemakers gathering sufficient strength in numbers to forge a triumph of the obscure and the brash. But, more than this, it is the story of the maturation of the American palate and a new republic of wine lovers whose restless tastes and curiosity led them to Rhône wines just as those wines were reaching a critical mass in the marketplace. Patrick J. Comiskey's history of the American Rhône wine movement is both a compelling underdog success story and an essential reference for the wine professional.
American Sfoglino: A Master Class in Handmade Pasta
by Evan Funke Katie Parla*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY*"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISIForget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
American Sour Beer: Innovative Techniques for Mixed Fermentations
by Michael TonsmeireOne of the most exciting and dynamic segments of today&’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world&’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country&’s best known sour beer brewers.
American Spirit: An Exploration of the Craft Distilling Revolution
by James RodewaldCraft distilling has exploded in the United States in recent years, and this in-depth look at the intrepid characters at the forefront of the liquid revolution will have you rethinking whats in your liquor cabinet—and possibly your career choice. James Rodewald, a veteran journalist who spent more than a decade at Gourmet magazine, most of that time as Drinks Editor, traveled the country talking to the men and women at the heart of this remarkable industry about the challenges they face, the rewards of their hard work, and the delicious spirits they make. Along the way, myths are shattered, phonies are unmasked, and drinks-as well as a few tears-are spilled.
American Tacos: A History and Guide
by José R. RalatThis culinary travelogue is “a deeply researched guide to north-of-the-border taco culture and history” (Los Angeles Times).Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.In search of every taco variety from California to Texas and beyond, José Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.“[American Tacos] offers plenty of recommendations on where to get great tacos…But it offers much more than that.” ?Chicago Tribune“A fast-paced cultural survey and travel guide . . . An exceptional book.” ?TASTE“Fabulous.” ?San Francisco Chronicle
American Tacos: A History and Guide
by José R. RalatThis culinary travelogue is “a deeply researched guide to north-of-the-border taco culture and history” (Los Angeles Times).Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.In search of every taco variety from California to Texas and beyond, José Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.“[American Tacos] offers plenty of recommendations on where to get great tacos…But it offers much more than that.” ?Chicago Tribune“A fast-paced cultural survey and travel guide . . . An exceptional book.” ?TASTE“Fabulous.” ?San Francisco Chronicle
American Tuna
by Andrew F. SmithIn a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters-- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others--populate this fascinating chronicle of American tastes and the forces that influence them.
American Wasteland
by Jonathan BloomThe "Traffic" and "Affluenza" of food waste: an eye-opening account of our culture of excess and waste?and what we can do to change it
American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)
by Jonathan BloomThe Traffic and Affluenza of food waste: an eye-opening account of our culture of excess and waste--and what we can do to change it
American Wine Economics
by James ThorntonThe U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. American Wine Economics is intended for students of economics, wine professionals, and general readers who seek to gain a unified and systematic understanding of the economic organization of the wine trade. The wine industry possesses unique characteristics that make it interesting to study from an economic perspective. This volume delivers up-to-date information about complex attributes of wine; grape growing, wine production, and wine distribution activities; wine firms and consumers; grape and wine markets; and wine globalization. Thornton employs economic principles to explain how grape growers, wine producers, distributors, retailers, and consumers interact and influence the wine market. The volume includes a summary of findings and presents insights from the growing body of studies related to wine economics. Economic concepts, supplemented by numerous examples and anecdotes, are used to gain insight into wine firm behavior and the importance of contractual arrangements in the industry. Thornton also provides a detailed analysis of wine consumer behavior and what studies reveal about the factors that dictate wine-buying decisions.
American Wine: A Coming-of-Age Story
by Tom AcitelliThe story of how the United States came to dominate fine wine In 1976, the bicentennial year of American Independence, the nation's wine was an international afterthought--stylistically and commercially. Within a generation, however, the United States would stand unquestionably at the world vanguard of wine, reversing centuries of Euro-centrism and dominating the fruit of the vine so thoroughly that Europeans were forced to adopt American words to describe their own creations. In the process, it spawned a wine culture and became intertwined with a kind of aspirational living: American fine wine became a foundational element of gourmet food, reality TV, a myriad of print publications and blogs, expensive vacation packages, gift catalogues, and even the plot of an Oscar-winning movie. Using primary sources, including interviews with the major figures in the rise of American fine wine, the book traces the controversial personalities and seismic events that led to American commercial and stylistic dominance of the world's most celebrated alcoholic beverage--a dominance that shows no signs of waning.
American Wino: A Tale of Reds, Whites, and One Man's Blues
by Dan DunnA professional booze writer whose life spins out of control tries to piece it back together by embarking upon an epic wine-fueled adventure that takes him to every corner of the U.S. Part vision quest, part guidebook, part journey into the bizarre tapestry of American life, it will make you laugh, make you cry and teach you a whole lot about wine.Former Playboy magazine nightlife columnist Dan Dunn has a made a career out of drinking. Yet this man’s man—a connoisseur of beer and whiskey—knew next to nothing about one of the major drinks enjoyed the world over: wine. When a fateful tasting experience coincided with a serious existential crisis, Dunn decided to hit the road on a journey of discovery. To quench his thirst for knowledge (and be able to throw down with the experts), he would educate himself about the industry glass by glass, from winery to winery, in nearly every region in the United States.His bold 15,000-mile road trip took Dunn from Sonoma, California, to Pawley’s Island, South Carolina, where he twirled, sniffed, and sipped glass after glass of a vast array of wines with vintners, savants, and celebrities, including Kurt Russell and “The Most Interesting Man in the World,” Jonathan Goldsmith. Dunn’s mission was to transform himself from a heartbroken schlub who barely knew the difference between Merlot and Meritage, into a confident connoisseur capable of wowing others simply by swirling some fermented grape juice around in his mouth and pronouncing it “troubling, yet brilliant.”In American Wino, Dunn shares it all—the good, the bad, the sublime. As his wine knowledge grows and becomes more complex, he shares it with the reader in the form of digestible, actionable nuggets in each chapter. It’s like a wine-tasting course at your local community college extension program, only with more sex and less crushing despair. An intoxicating blend of travel writing, memoir, and booze journalism that pairs earthy humor with fine wine for hilarious and enlightening results, it is the story of one man’s journey to find himself—and everyman’s journey to better understand the true spirit of this divine elixir.
Amino Acid Chelation in Human and Animal Nutrition
by H. DeWayne AshmeadAlthough introduction of amino acid chelates in mineral nutrition initially met considerable skepticism and controversy, the greater absorption and bioavailability of amino acid chelated minerals compared to nonchelated minerals have been well-documented for decades. Amino Acid Chelation in Human and Animal Nutrition compiles published chemical, nu
Amino Acids and Proteins for the Athlete: The Anabolic Edge (Nutrition in Exercise & Sport)
by Mauro G. Di PasqualeExtensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking
Amino Acids: Biochemistry and Nutrition
by Guoyao WuFollowing its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals. Substantially revised, expanded and updated to reflect scientific advances, this book introduces the basic principles of amino acid biochemistry and nutrition, while highlighting the current knowledge of the field and its future possibilities. The book begins with the basic chemical concepts of amnio acids, peptides and proteins, and their digestion and absorption. Subsequent chapters cover cell-, tissue-, and species-specific synthesis and catabolism of amino acids and related bioactive metabolites, and the use of isotopes to study amino acids metabolism in cells and the body. The book details protein turnover, physiological functions of amino acids, as well as both the regulation and inborn errors of amino acid metabolism. The book concludes with a presentation on human and animal dietary requirements of amino acids and evaluates dietary protein quality. Features: Encompasses a comprehensive coverage of basic to applied concepts in amino acid metabolism in humans and other animals. Highlights important roles of dietary amino acids and protein intake in growth, physical performance and health, including sarcopenia mitigation and immunity. Discusses concerns over the excess intakes of amino acids or protein in the development of diseases, including cardiovascular disorders, diabetes and cancers, as well as bone integrity Each chapter contains select references to provide comprehensive reviews and original experimental data on the topics discussed. Each chapter is backed by original experimental data on various topics discussed and contains select references to aid the reader further in research. Written by Distinguished Professor of Animal Nutrition, Guoyao Wu, Ph.D., this book is an authoritative reference for students and researchers in both biomedicine and agriculture.
Amish Baking: Traditional Recipes for Bread, Cookies, Cakes, and Pies
by Good Books100 authentic Amish yeast breads, quick breads, cakes, cookies, bars, pies, and more! Gathered from interviews with real Amish grandmothers, tattered recipe boxes, and old books and diaries, here is an assortment of delicious baked goods that have been and continue to be popular in eastern Pennsylvania, particularly in the Lancaster area. Now you too can experience the warm, comforting recipes of old order Amish cooks. Prepare to make wonderful treats such as: Potato BunsGlazed DoughnutsSchnitz PieShoofly PieHot Milk Sponge CakeMolasses CookiesOatmeal Whoopie PiesWhole Wheat BreadCorn BreadAnd more! These recipes will soon become your family favorites and go-to desserts for bake sales or potluck dinners. With simple ingredients and instructions that are easy to follow, you'll find yourself whipping up the same wonderful baked goods you can find in Amish markets or farm stands.
Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
by Laura Anne Lapp60 traditional Amish recipes for apple butter, cranberry chutney, corn salsa, and more!The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Butters & Salsas offers sixty classic recipes for all varieties of spreads, fruit butters, sweet and savory chutneys, salsas, and more.Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of preserves that are perfect for storing in your own pantry or gifting to friends and family. Find recipes such as:Peach-ginger butterPumpkin spice butterTomato basil salsaAmish wedding salsaAmish church spreadAmish peanut butter spreadCheese spreadAnd much more!Amish Butters & Salsas gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.&“Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition.&”
Amish Candy Shop Holidays Bundle (An Amish Candy Shop Mystery)
by Amanda FlowerCRIMINALLY COCOA As if being in New York City for Easter isn&’t exciting enough, Charlotte Weaver is helping her cousin, Bailey, on the set of her first cable TV show, Bailey&’s Amish Sweets. Charlotte notices odd events intended to make Bailey look bad . . . and realizes her cousin has a dangerously jealous rival. Can she find out who—before someone&’s sour grapes turn fatally bitter? BOTCHED BUTTERSCOTCH Mother&’s Day is a sweet and busy time at the candy shop Bailey King runs with her Amish grandmother. This year, Bailey&’s parents are visiting, and for Mother&’s Day Tea at the local church, Bailey&’s whipping up her mom&’s favorite: butterscotch fudge. All&’s going well, until a sticky-fingered thief makes off with the money raised for a local women&’s support group. Can Bailey find the culprit before events boil over into disaster? CANDY CANE CRIME Thanks to her new cable TV show, Bailey&’s shop has more orders than she can handle this Christmas. Fortunately, her beloved Cousin Charlotte is organizing the Candy Cane Exchange, pairing sweet notes with a peppermint treat. Charlotte is delighted to discover she may have a secret admirer…until she sees something underhanded going on beneath the merrymaking. Can she stop a local Grinch before the holiday, and her fledgling romance, are ruined? Recipes Included! Praise for Amanda Flower and her Amish cozies &“As it turns out, Amanda Flower may have just written the first Amish rom com.&”—USA Today &“Flower has hit it out of the ballpark . . . and continues to amaze with her knowledge of the Amish way of life.&”—RT Book Reviews &“At turns playful and engaging . . . a satisfyingly complex cozy.&”—Library Journal
Amish Canning & Preserving: How to Make Soups, Sauces, Pickles, Relishes, and More
by Laura Anne LappEnter the Amish world of hard work, sturdy families, and the freshest produce. The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more!Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.
Amish Christmas Cookbook: Authentic Favorites from Three Generations of Amish Cooks
by Linda Byler Laura Anne Lapp Anna Kauffman100 authentic Amish Christmas treats to share with loved ones this holiday season. Gathered from interviews with real Amish grandmothers, tattered recipe boxes, and old books and diaries, here is an assortment of delicious baked goods, casseroles, snacks, and other festive treats that have been and continue to be popular in eastern Pennsylvania, particularly in the Lancaster area. Christmas is a special time in Amish country—candles in the windows, preparations for the school Christmas play, and gas-powered ovens filling homes with the smells of home-baked goodness. Now you too can experience the warm, comforting recipes of old order Amish cooks. Prepare to make wonderful treats such as: Shoofly PieMolasses CookiesFrosted Cinnamon RollsChurch Peanut Butter Marshmallow SpreadBreakfast CasseroleBaked French ToastRed Beet EggsChristmas SaladChristmas Cake"Roasht" or Chicken FillingPotpie NoodlesOatmeal Whoopie PiesAnd more! With simple ingredients and instructions that are easy to follow, you'll find yourself whipping up new mealtime traditions for your loved ones this holiday season.