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page 1 The Pink Lady Cookbook Preview Edition


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An Ordinary Collection of Recipes?

I suppose from the outside, this looks like an ordinary collection of recipes. But really, its

extraordinary. Its an outward reflection of an extraordinary bond between extraordi-

nary women brought together through extraordinary circumstances.

The bond? Diaper bags.

The women? Diaper bag addicts.

The circumstances? A diaper bag chat room.

Ju-Ju-Be diaper bags, to be exact.

Aside from Ju-Ju-Be bags being gorgeous, ingenious, and of the highest quality, they

seem to breed a fanaticism among the women who buy them. So perhaps it was only

natural that the siren song of Ju-Ju-Be would eventually draw them together. Thats

how the Pink Room, a chat space at the Ju-Ju-Be website, came to be.

But a passion for Ju-Ju-Bes is only the backdrop here. The true story is that the Pink

Room is an emotional sanctuary for us Pink Ladies. Its free of the normal drama of

chat rooms and full of the love, support, and, well, "mothering" that we all need some-

times. If one of us can't afford new baby clothes, ten Pink Ladies will offer to send boxes

of hand-me-downs. If a new mama's daughter can't sleep through the night, she'll get

hugs and suggestions from the veterans. Pink Ladies understand how tough it is to

manage family, life, and love...how delightful sloppy soft baby kisses are...how relieving it


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is to know that any hour of day or night, someone really nice is waiting to hear from

you. As Pink Lady jmommy put it recently: You may be looking into a screen, but real

women with real hearts are on the other side looking back.

These women have truly become my best friends...even though hardly any of us have

ever met. Thats one of the reasons Im so glad that we decided to create this cookbook.

My Pink Ladies wont feel so far away theyll be right there in my kitchen with me.

Its my sincere wish that in picking up this cookbook, youll feel for yourself the thing we

call Pink Lady love.

I dont think the wonderful people behind Ju-Ju-Be ever imagined that their little fo-

rum would branch out so beautifully and become a cooling shelter for women around

the world. I certainly never would have predicted that Id find a home for my heart

somewhere out in cyberspace. But thats what makes the Pink Room, the Pink Ladies

even the Pink Ladies Cookbook so extraordinary.

Carolyn Feola de Rugamas

pickled tink


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Table of Contents

Appetizers -- page 1Soups, Salads, and Sandwiches -- page 19

Vegetables and Side Dishes -- page 32

Main Dishes -- page 45

Breads and Muffins -- page 97

Desserts -- page 111

Cookies and Bars -- page 131

Sauces and Dressings -- page 143

This and That -- page 149


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meat:

3 lbs hamburger

1 can evaporated milk

2 cups quick oats

2 eggs

1/2 chopped onion

2 tsp salt

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp pepper

sauce:

2 cups ketchup

1 cup brown sugar

1 tbsp liquid smoke

1/2 tsp garlic powder

1/2 cup chopped onion

Meatballssubmitted by: Mandyangel

Combine meat ingredients and

form meatballs. Combine sauce in-

gredients and pour over meatballs.

Bake 1 hour at 350 degrees.


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Creamy Dill Cucumber Toastiessubmitted by: ptdlrd

8 oz. package cream cheese, softened

.7 oz. pkg dry Italian style salad

dressing mix

1/2 cup mayonnaise

1 loaf Pepperidge Farm Party

Bread, Rye

2 cucumbers, peeled & sliced in

1/4"-1/2" slices

dried dill

In a medium bowl, mix together cream

cheese, dressing mix and mayonnaise.

Spread a think layer of cream cheese

mixture on each slice of bread and top

with a slice of cucumber. Sprinkle with

dill.

Bacon Wrapped Smokiessubmitted by: MistyMommy

bacon

Lil' Smokies

brown sugar

Wrap a Lil Smoky in half a strip of bacon and

secure with a toothpick. Repeat process for as

many little appetizers as needed. Lay on a

greased cookie sheet and sprinkle with brown

sugar. Bake until the bacon and brown sugarcaramelize together.


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Corn Dipsubmitted by: kellyjean

2 (11 ounce) cans Mexicorn

16 ounces sour cream

1 cup mayonnaise

1/2-1 bunch cilantro, chopped3-4 green onions, chopped

2 cups four-cheese Mexican

blend cheese, shredded

1 teaspoon cumin

1 teaspoon cayenne pepper

1 lime

2 (12 ounce) bags tortilla chips

Mix together the corn, sour cream,

mayonnaise, cumin, and cayenne pep-

per. Slice the lime in half and squeeze

the juice from one half over corn mix-ture; mix well. Mix in cilantro and

green onion. This is much better if it is

refrigerated overnight or for several

hours before serving. Serve with tor-

tilla chips.

*Don't try to be healthy with this one!Use real mayonnaise; Miracle Whip

will not give this the same flavor.


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Cowboy Caviarsubmitted by: Marymom

2T red wine vinegar

1 1/2 to 2 tsp hot sauce

1 1/2 tsp salad oil

1 garlic clove, minced1/8 tsp pepper

1 avocado

1 15 ounce can black eyed peas

1 11 ounce can corn kernels

2/3 C thinly sliced green onions

2/3 C chopped fresh cilantro

1/2 pound Roma tomatoescoarsely chopped

salt

1 bag tortilla chips

or 2 C finely chopped cabbage

In a large bowl mix: vinegar, hot

sauce, oil, garlic, pepper. Peel and pit

the avocado into 1/2 inch cubes. Add

to vinegar mixture and mix gently tocoat.

Drain and rinse peas and corn. Add

peas, corn, onions, cilantro, and to-

matoes to avocado; mix gently to

coat. Add salt to taste. Serve as an

appetizer with tortilla chips or addcabbage to make as a salad.


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40 small-medium mushrooms

(not too big or the mush-

rooms don't cook through)

1 lb. sausage (regular flavor)

8 oz. cream cheese

1 bunch green onions,

chopped

Brown the sausage and then mix the

sausage, cream cheese, and onions to-

gether. Stuff the mushrooms and place

them in a shallow baking dish or a

cookie sheet with raised sides (a lot of

water comes off the mushrooms, so

there's a lot of liquid). Bake at 350 for

about 20 minutes or until the mush-

rooms are done to your liking. You can

even make the filling a couple of days

ahead. Delicious, easy, and impressive!

Stuffed Mushroomssubmitted by: jpsandberg


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Cheddar Potato Bakesubmitted by: brc023

3 cups mashed potatoes

1 can Cheddar Cheese Soup

1/3 c sour cream or yogurt

ground black pepper1 green onion chopped

1. Stir potatoes, soup, sour cream,

pepper and onion

spoon into a 1 1/2 quart baking dish

2. bake 350 for 30 minutes

Meatball Appetizersubmitted by: MJ123

2 pounds frozen meatballs10 ounces grape jelly

1/4 cup chili sauce

2 tablespoons prepared

mustard

Mix together jelly, chili sauce, andmustard in a crock pot. Add the

meatballs to the mixture in your

crock pot. Cover and simmer on high

for 4 hours. Serve hot, straight from

the crock pot with toothpicks.


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Tortilla Pinwheelssubmitted by: jebtunc

1 8 oz package cream cheese, softened

1 8 oz can chopped green chilies,

drained

1 4 oz can chopped olives, drained8-10 tortillas ( try green or red wraps

for Christmas appetizers)

combine cheese and chilies. spread

mixture evenly on tortilla. roll up

tightly and wrap in plastic. chill in

fridge for 1-2 hours. when ready toserve, remove plastic and slice into 1

inch pieces. makes about 60-70 pin-

wheels.

Tortilla Roll-Upssubmitted by: rb5arts

block of cream cheese

(can be low fat)

couple spoonfuls of

your favorite salsa

Spread a thin layer of the mixture on a

tortilla and roll up. Cut into bite sized

pieces. Keep in the fridge until ready to

serve. Great little finger food appetizers

that disappear right before your eyes.


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Salsa

submitted by: yazzy

the quantities of your ingredients will de-

pend on how spicy you like your salsa.

I usually do 2 big tomatoes, 3 jalapeoes, 1Garlic clove, and 1/2 tsp of salt.

Put around 2 or 3 cups of water to boil;

add the tomatoes, chilies, garlic, and salt;

then cook until they get nice and soft. Put

them into the blender (do not put the wa-

ter in it since will be enough with the juice

of the tomatoes) blend until your desired

consistency. Allow to cool.

Recommendation: turn on the fan while

cooking!

Jalapeo peppers

Tomatoes

Garlic

Salt


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2 packages (8 ounces) cream

cheese, softened

3/4 cup hot pepper sauce (I use

Frank's Red Hot)

1 cup bleu cheese salad dressing

(or Ranch)

2 cans (10 oz) chunk white

chicken, drained and shred

ded (about 1 lb. fresh

chicken)

1 1/2 cups shredded cheddar

cheese

In mixing bowl, combine the cream

cheese, hot pepper sauce and salad

dressing. Stir in chicken. Spread into 11-

in. x 7-in. baking dish. Sprinkle with

cheddar cheese. Bake, uncovered, at

350 for 20-22 minutes or until heated

through. Makes about 5 cups.

You can also make this ahead of time

and heat it in a slow cooker if you want.

The dip stays hot during a party that

way, too. I use can chicken for conven-

ience, but have used fresh chicken if I

have time. If you don't want it spicy, you

can use less hot sauce. You can also layer

it instead of mixing it all together. Just

put the dressing/cream cheese mixture

on the bottom, chicken and wing sauce

mixed together in middle layer, and topwith the cheese.

Buffalo Chicken Dipsubmitted by: Kris0812


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Potato mixture:

2 lbs frozen hash browns

1 pt sour cream

1 can cream of chicken soup1/2 cup chopped onions

2 cups grated cheddar cheese

1/2 cup melted butter

Topping:

2 cups crushed cornflakes

3 tablespoons melted butter

Preheat oven to 350. Mix potato mixture

and blend well. Place in 9x13 baking

dish. Mix topping ingredients and layer

on top of potatoes. Bake uncovered for45 minutes to a hour. Serve hot.

Cheddar Party Potatoessubmitted by: fyrgrl


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1lb. tub spreadable cream cheese

plain, garlic onion, or garden

veggie

2 C. finely shredded cheese ( I use

1 3/4C. cheddar and 1/4 C.

Parmesan)

1/2 to full package cooked

chopped bacon, drained on paper

towel and cooled

2 green onions chopped extra fine

spices to taste ( I use salt, pepper,

paprika, and parsley flakes. But,

If you use a flavored cream cheese

this is almost done for you.)

With an electric mixer combine all

ingredients... shape in to ball using

hands (you can just dump it all in a

pretty bowl too!) and roll in a bit of

grated cheese and parsley to add

color.

Serve with crackers.

Really Easy Cheese Ballsubmitted by: my_baby's_mama


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Guacamolesubmitted by: yazzy

2 avocados

1 tomato

1 small onion

salt1 jalapeo pepper

(optional)

1 lime

Cut the avocado in half and take the

seed out. This can be easily done by

hitting the side with the sharp end of

the knife; the seed will get stuck in theknife and then you can give it a little

hit with the handle of a butter knife

and will come out.

Put the avocado in a bowl, smashed,

then dice the tomato and onion. Add

to the avocado, mix well. Add salt andlime, as desire.


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Bacon Wrapped Jalapeno ShrimpRMG Winner, Week 45, 2009

submitted by: pickled tink

1 cup teriyaki sauce

1 tablespoon toasted sesame oil

juice of 1 lime

1 pound large shrimp,

peeled and deveined, tail-on

1 pound thin-sliced bacon

3-4 fresh jalapeno peppers

1. Preheat broiler.

2. Mix together the teriyaki sauce, ses-

ame oil, and lime juice. Reserve half and

set aside.

3. Add in shrimp to the remaining sauce

mixture and marinate for 30 minutes.

4. Cut the bacon strips in half

(lengthwise, so they're about 4 inches

long).

5. Cut the jalapenos into julienne strips.

6. Place a slice of jalapeno into the

shrimp slit.

7. Wrap a strip of bacon around the

shrimp and secure with a toothpick.

Place on a broiler pan. Repeat the proc-

ess to wrap all pieces of shrimp.

8. Using a brush, baste each shrimp with

the reserved sauce.

9. Broil for 5-10 minutes, basting once

or twice, until the shrimp turn pink and

are cooked through.


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1 package of chicken wings

1 bottle Frank's Red Hot

Original Sauce

Hot Chicken Wingssubmitted by: yazzy

Preheat oven to 400 F. Deep fry the

wings until crispy. Coat the wings with

hot sauce and place in a baking pan.

Cover, bake for 10 minutes. Serve with

homemade fries -- if you fry the fries in

the same oil as the chicken you'll get a

great flavor.

Combine olive oil, vinegar, and

sugar in a large bowl. Add corn,

black beans, red pepper, feta

cheese, and scallions. Stir well.

Add vinegar as needed for desired

flavoring. Chill. Goes great withtraditional corn chips.

2 Cans of Shoepeg Corn, drained

1 Can of Black Beans, drained

1 Red Pepper; 1 Package of Feta Cheese

4-5 Scallions, diced; 1/4 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/4 cup Sugar

Not Your Everyday Salsasubmitted by: garrettsmom678


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1 can Bean & Bacon Soup

1 tub sour cream (equal mix of

sour cream & soup )

1 package (or more) Taco Sea-

soning

1 C shredded cheese

Mix ingredients together & serve. For

super goodness, heat in microwave. Al-

ways make more than you anticipate

needing...everyone LOVES this.

"The" Dipsubmitted by: ajfries

Sausage Roll-Upssubmitted by: Marymom

1 pkg crescent rolls

1 pkg Jimmy Dean sausage

in the plastic tube

1 pkg cream cheese

Cook and brown sausage. Unroll crescent

rolls and push the perforations together so it

is one large rectangle. Spread the cream

cheese onto the crescent rolls. Place sausage

on top. Roll the dough long ways. Bake ac-

cording to the crescent dough package. When

done slice and enjoy! Serve warm!


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2 cups Bisquick

1 pound roll Jimmy Dean sausage

10 ounces shredded Sharp Cheddar cheese

Mix well in a bowl; using your

hands is the best way to get

it mixed well. Roll into balls

about the size of walnuts.Bake on a foil lined cookie

sheet at 350 for 20 minutes.

Sausage Ballssubmitted by: kellyjean

Avocado Salsasubmitted by: yazzy

2 avocados, sliced and remove pit

1 jalapeo pepper, sliced in half

milk

salt

Place avocado and jalapeo in

blender. Add a little bit of milk at

a time until you get the desired

consistency and add salt to your

taste. If the salsa is thick you can

use it as a chip dip and if it is more

liquid, you can pour it on tacos.


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