The following inns have been featured in

• Carol Gordon's Sleep On It Cookbook, published by Hyperion in 2006: Artist's Inn and Gallery, Flowers and Thyme Bed and Breakfast, King's Cottage, Vogt Farm Bed and Breakfast
• Best Recipes from American Country Inns and Bed and Breakfasts, published by Rutledge Hill Press, 2004: Artist's Inn and Gallery, Cocalico Creek Bed and Breakfast, E. J. Bowman House Bed and Breakfast, Flowers and Thyme Bed and Breakfast
• Pennsylvania Bed & Breakfast Cookbook (The Award-Winning Bed & Breakfast Cookbook Series), published by Big Earth Publishing and 3D Press, 2007: Apple Bin Inn, Artist's Inn and Gallery, Blue Ball Bed & Breakfast, Flowers & Thyme Bed & Breakfast, Furnace Hills Bed & Breakfast, Harvest Moon Bed & Breakfast, Vogt Farm Bed & Breakfast

LAYERED HOLIDAY SALAD
from Ruth Harnish, Flowers and Thyme Bed & Breakfast

• 1 (3-oz) cherry Jello
• 1 (3 oz) lime Jello
• 1 (3 oz) lemon Jello
• 1 (15-oz) can crushed pineapple
• 1 (3 oz) cream cheese
• 1 1/2 cup boiling water for each Jello for mixing
• 1 cup whipped cream

Dissolve cherry Jello and chill in large dish. Dissolve lemon Jello; add cream cheese. Chill, fold in whipped cream. Pour over first layer. Dissolve lime Jello. Chill. Stir in crushed pineapple. Pour over second layer. Chill. Serves 12-15.

FESTIVE EGG SQUARES
from Kathy Vogt, Vogt Farm Bed & Breakfast

• 1 lb bulk sausage, cooked and drained
• 1 1/4 cup buttermilk baking mix
• 4 oz mushrooms, sliced
• 12 eggs
• 1/2 cup chopped onions
• 1 cup milk
• 2 medium tomatoes, chopped
• 1 1/2 tsp. salt
• 2 cups shredded mozzarella cheese
• 1/2 tsp. Oregano

Layer sausage, mushrooms, onions, tomatoes and cheese in a greased 13x9x2" baking dish. Beat together the remaining ingredients and pour over sausage mixture. Cook uncovered at 350o until golden brown and set, about 45 minutes. Makes 12 servings

CARAMEL FRENCH TOAST BAKE
From Liz Ehrhart, Furnace Hills Bed & Breakfast

• 1 1/2 cup brown sugar
• 4 eggs, beaten
• 3/4 cup butter
• 2 1/2 cups milk
• 1/4 cup plus 2 Tablespoons
• 1 Tablespoon vanilla extract
• corn syrup
• 3 Tablespoons sugar
• 10 slices French Bread, cut 1/3" thick slices
• 1 1/2 tsp. Cinnamon
• 1/4 cup butter, melted

In saucepan on medium heat, stir together first three ingredients until bubbly. Pour evenly in a 9x13x2" baking dish. Arrange bread evenly over syrup. Combine eggs, milk, and vanilla. Stir well and pour over bread. Cover and chill at least 8 hours. Combine sugar and cinnamon. Sprinkle over bread. Drizzle melted butter over cinnamon/sugar mix. Bake uncovered for 45 minutes at 350o until golden brown.