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Place bread cubes in bottem of greased 9 x 13 pan. Mix together pumpkin, vanilla, salt, eggs, milk and pecans. Pour mixture over bread, cover with plastic wrap and refrigerate overnight.
Uncover and bake at 350 degrees until pumpkin is set and toothpick inserted in center comes out clean, about 45 minutes.
Melt butter in a 9 x 13 pan. Combine eggs, cheeses and Bisquick or Jiffy mix and 1 cup milk in mixer. Grease the sides of the pan and then add the butter to the mixture. You may stir in the ham at this point. Bake at 350 degrees for 40 minutes. Let stand a few minutes and cut into squares.
Combine the yogurt and pudding mix in a large bowl, beat with electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9" pie plate. Cover with plastic wrap and refrigerate 2 hours.
Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set the mixture aside at room temperature.
Spoon the chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries and whipped cream, if desired.
Combine all ingredients. Crush some of the BBQ twists and add to the salad immediatly before serving. Serve the remaining twists as a side.
Mix together the flour, 2 cups sugar, cocoa, 1 tsp salt and soda. Add the oil, water, vinegar and vanilla. Mix till well blended and fill cupcake papers 2/3 full.
Combine softened cream cheese, egg, 1/3 cup sugar and 1/4 t. salt, stir until well blended. Add chocolate chips. Drop 1 heaping teaspoon of cream cheese mix onto each cupcake.
Bake at 350 degrees. Frost if desired.