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Please your favorite chocoholic with three flavors of Petits Fours: peanut butter, rocky road and chocolate toffee. Rich chocolate cake is layered with peanut butter creme, toffee butter creme or fluffy marshmallow creme, then covered in chips of chocolate, peanut butter or toffee. 24 pieces. Chocolate and raspberry...two delectable flavors come together in one sinfully rich gift to give or treat your family to. Smooth barbecueribscooking chocolate Petits Fours are made of moist cake layered with creamy chocolate and raspberry creme filling. 36 pieces. A sure cure for the munchies, this collectible canister offers a trio of gourmet fresh popcorn in three flavors: butter, caramel, and cheddar cheese. 3.5 gallon tin.Our chocolate mousse mix is simple to use. Just add cold water and whip to produce a light, absolutely irresistible fluffy mousse. Makes 16 servings in 1 hour. 16 oz. bag. But for barbecueribscooking those who enjoy an even lighter, leaner steak, we''ve created Trim Steaks. Completely trimmed of all fat, these are the lightest, leanest From your first succulent bite of a Famous Filet, you will know you are enjoying something very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, its tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being. From your first succulent bite of a Famous Filet, you will know you''re enjoying something very, very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, barbecueribscooking its tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being. From your first succulent bite of a Famous Filet, you will know you are enjoying something very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, its tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being. ©2003 www.recipes-drinks.com All rights reserved. |
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