This is cool. I think we're on to something. Maybe next swap should be a roving box...somebody starts it, maybe puts in two things and sends it to the next person. That person chooses one and replaces it and sends it along to the next...hmmmm.... Anyway, Ann, that's definitely not a screw up. I think it worked out very well. I'm a big fan of biscotti and almost sent some in my package. These look good. I know you'll enjoy that cookbook, and hopefully you've already enjoyed the wine. Jazzed, that was super sweet of you to add something and send it along.

Thanks guys. I am glad that there are many boring people here (LOL). Now you will all leave me alone. I got to read a few telephone directories. (heheheeee) dcarch Spice= Allspice. Spice= basil Spice= basil Spice= basil Spice= basil Spice= Black pepper Spice= Cardamom Spice= chili pepper/thyme Spice= chili peppers Spice= cilantro Spice= cinnamon Spice= cinnamon Spice= cinnamon Spice= Cinnamon Spice= cinnamon Spice= Cinnamon Spice= cinnamon Spice= cinnamon Spice= Cloves Spice= cumin Spice= cumin Spice= cumin Spice= Dill Weed Spice= garlic Spice= garlic Spice= garlic Spice= garlic Spice= Garlic Spice= Garlic if for food or Old Bay Spice= garlic powder Spice= Ginger Spice= ginger Spice= ground coriander Spice= Nutmeg Spice= Nutmeg Spice= pepper Spice= pepper Spice= Tarragon Spice= thyme (ok it's a herb I know - but I love it) Spice= Tie between garlic and black pepper Summer Meal= anything from the grill Summer Meal= BBQ Summer Meal= BLT Summer Meal= BLT (during tomato season) Summer Meal= BLT Sandwich with fresh local tomatoes and sweet corn Summer Meal= burgers on the grill Summer Meal= chicken harvest salad Summer Meal= Chicken Shish Ke Bob Summer Meal= Creamy Lemon Potato Salad/Burger Summer Meal= fresh veggies with sliced tomatoes and cornbread and lots of sweet iced tea with lemon Summer Meal= Gazpacho, and grilled veggies Summer Meal= grilled bacon & potato kabobs, corn on the cob, sliced tomatoes Summer Meal= Grilled Bone-in Chicken Breasts w/ grilled mixed vegetables Summer Meal= grilled burgers Summer Meal= grilled chicken and pineapple Summer Meal= grilled langoustines with a fresh salad Summer Meal= grilled pork tenderloin Summer Meal= Grilled rib-eye, corn-on-the-cob, watermelon Summer Meal= grilled shrimp and fresh corn on the cob Summer Meal= grilled shrimp, stuffed tomatoes Summer Meal= grilled steaks Summer Meal= Grilled veggies and good bread, followed with ice-cold watermelon Summer Meal= Hummus with pita chips Summer Meal= lobster and corn on the cob - both steamed Summer Meal= Pork salad, like taco salad but with sweet pork, or a burrito on a plate Summer Meal= ribs with corn on the cob Summer Meal= salad Summer Meal= Salad, big layered salad Summer Meal= Salad, Chef Salad Summer Meal= Salad, chicken caesar salad Summer Meal= Salad, chicken salad, cantaloupe,and garlic toast Summer Meal= Salad, cold pasta salad Summer Meal= Salad, my mom's warm potato salad & chili con carne & green salad Summer Meal= Salad, Taco Salad Summer Meal= Salad, Tomato, Onion and Cucumber Salad Summer Meal= salads Summer Meal= Salads. Summer Meal= sashimi Summer Meal= Seafood Buffet at the Hilton, AC, NJ. Summer Meal= steamed mussels/shioyaki Summer Meal= watermelon & grilled cheese sandwich Veggie= All Root Vegetables. Veggie= artichoke Veggie= artichoke, This is tough. I love 'em all, but maybe steamed artichoke. Veggie= artichokes Veggie= asparagus Veggie= asparagus Veggie= asparagus Veggie= asparagus Veggie= broccoli Veggie= broccoli Veggie= Brussels Sprouts Veggie= carrot Veggie= Carrots Veggie= Carrots Veggie= cauliflower Veggie= corn Veggie= Corn Veggie= Corn Fresh Veggie= Corn on the cob Veggie= corn on the cob Veggie= corn on the cob Veggie= eggplant Veggie= fresh garden peas Veggie= Green Beans Veggie= leek Veggie= lettuce Veggie= okra/greens Veggie= parsnips Veggie= parsnips Veggie= potato Veggie= red peppers Veggie= roasted Red Peppers Veggie= snap peas Veggie= snow peas Veggie= Spinach Veggie= Stir fries. Veggie= Tomato Veggie= Tomatoes Veggie= tomatoes fresh field Veggie= Tomatoes sliced from my garden (Yes, I know it's really a fruit) Veggie= tomatoes vine-ripened "Th-th-th-that's all folks!"

I made Slow-Cooker Dressing last year for Christmas, and again this year for our Canadian Thanksgiving. It's the "only" way I'll make it from now on. I always add cooked rice to my stuffing/dressing, as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

I've got it up and ready to go so here it is (last year I made it with croissants): Creme Brulee French Toast 1 stick (1/2 cup) butter 1 C. packed brown sugar 2 T. maple syrup 1/2 t. rum extract 1 country-style bread (an 8- to 9-inch round) 6 eggs 1 3/4 C. half-and-half 1 t. vanilla extract 2 teaspoons Grand Marnier 1/4 t. salt Butter a 9 x 13-inch baking dish. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish. Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit. In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day. Let the dish sit at room temperature for 30 minutes. Set the oven at 350° F. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.