by Betty Bryant

full-color • 256 pages • 7 x 9
ISBN 978-1-934817-34-6

Sample Recipes
Sample Pages
About the Author


Betty B's Having a Party!


A Holiday Dinner Party Cookbook

Betty B’s Having a Party… and now you can too with 32 holiday-themed dinner-party menus that will make your friends and family rave.  With 250 easy-to-follow recipes, you will host the perfect party for a range of special occasions, including:

• Holiday Dinner Party: Sweet Bourbon Salmon Fillet, Sauteed Julienne Carrots, Roasted Asparagus and Fuzzy Navel Cake. 
• New Year’s Eve Celebration: Show-Stopping Torte, Burgundy Mushrooms and Upside Down Bananas Foster Cake
• German Lenten Dinner: Brats & Kraut Spatzel, German Potato Pancakes, Red Cabbage, Black Forest Cherry Cake
• Easter Dinner:  Strawberry-Melon Spinach Salad, Stuffed Fresh Ham, Chet’s Potatoes, Black and White Cream Pie
• Mexican Fiesta: Mexican Two-Bean Salad, Tangy Taco Ring, King Ranch Cheesy Casserole, and Mexican Banana Pudding
• Thanksgiving Dinner: Orange Fluff Salad, Green Beans Almondine, Corn Pudding, Pecan-Cranberry Pie. 

Nothing beats a cozy dinner party celebrating with friends gathering around your table for a delicious meal. The recipes in the book are doable and affordable and are made with familiar ingredients that you can find in your local grocery store.  Betty B takes the guesswork out of putting together flavorful and practical menus making you a confident and stress-free party host.



#bettybryant #dinnerparty #holidaycookbook #menucookbook

Black Bean Salsa

Baked Potato Soup

Black Forest Cream Pie

Sample Pages from Betty B's Having a Party:

Sample Page 1

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About the Author:      

Betty Bryant was born in Houston, Texas, and grew up watching her grandmother, mother, and aunt cook most days.  Because their cooking was primarily done by scratch, Betty learned the importance of smell and how things should look when done. 
As a Registered Nurse and a retired Certified Case Manager for a major health insurance company, Betty says, “Working in the health industry, I realize how important nutrition and variety is and keep this in mind as I develop new menus.”  

Betty attended the University of Arkansas in Fayetteville, and flew with a major airline for 8 years as a flight attendant.  Her time traveling the United States increased Betty’s love and knowledge about food.  She says, “During my travels, I learned a lot about different types of food and so many dishes that I had not known in the past.  In the past several years, I have traveled extensively in Europe.  I love to discover dishes then come home and replicate them in my own kitchen.” 

Betty currently lives in Little Rock, Arkansas, with her husband Bob. 


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