Kath, the mini cheesecakes are DD's fav so I had to make those! The brownie pops were something new I tried and she has now added them to her new favorites list. Of course, the cupcakes had to be pink!!! Marlene, this will make the DGK count at 10, 6 girls and 4 boys. Our oldest DGD just graduated from HS this past June and now we will have a brand new one, so quite a stair step range on the ages. Karen, I am not much of a game person, but DD requested the diaper game, so I had to honor her request. It turned out to really be a lot of fun with all of the adults laughing hysterically and as the picture shows, grossing out the little ones!! Luvs, thank you! I was very excited to find the castle as it was just what I had been looking for and the alternative was a $20 pinata from Target that was much larger and not as cute. Also, all of the items that came from Doll. Tree really helped out on the budget. I was amazed to find the baking section in one of the larger stores and then to find the pink cupcake and the pink mini cupcake liners!! Score!! They didn't even have them in the baking section at Jo*Ann's. Just the pastel assorted ones, no solid color choices at all! I really like the strawberries, the only drawback is they can't be made too far in advance. Kathleen, clever pun!! Thank you for the prayers. Can't have too many of those. Now we are working on the nursery, getting everything ready. The bassinet is the one I used for both my daughters, so that is very special to me. 4 of my 5 DGK's will have used it. The oldest DGS was born in Fla. so he was the only one not to use it. (The other 5 DGK's are my DH's) Thanks everybody. Candy

anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Well, I wondered because the bottom is removable, and I have visions of the batter leaking through. The recipe I wanted to use is on the thin side, so I didn't know how well this would work. I'd prefer to not have a mess, especially the first time out, as unfortunately, I can see this too well in my mind's eye. It is advertised as a cheesecake pan, which typically has a crust. You know, I bought some very thin drinking glasses, and saw my dh breaking them the first time he picked one up. I told him not to touch them, and he ended up breaking a glass out of the cabinet anyway. That stuff about ''visualizing'' is powerful stuff! Which makes me wonder if I need to use a batter that is thicker, like brownies or a coffeecake?

How does the size of the mini-cheesecake pan compare to the size of a standard cupcake pan? If they're larger, you need to adjust the cooking time and temp appropriately. Usually, you would lower the oven temp, and cook longer. Always keep in mind, with ANY recipe the temp and time given are just estimates. You still need to know how to adapt the recipe to your own conditions--different ovens cook differently, altitude, humidity, different brands of ingredients can all affect the results of pretty much any recipe, so you need to be able to make the necessary changes as you go. To be honest, I find most recipes tend to underestimate the cooking time--no matter what oven I use, I almost always have to add a few more minutes than called for, for the item to be properly cooked. I'd strongly recommend, if the cheesecakes really weren't done in the center, that you NOT EAT THEM, and definitely not serve to anyone who is very young, very old or who may have a compromised immune system. Raw/undercooked eggs run the risk of having salmonella, and freezing the mixture is NOT going to kill the bacteria--just puts them in suspended animation (freezing is how labs preserve bacteria for future use). Don't take any chances with your family's health.