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    You are in: Home / Cookbooks / CHEFBLUEROSE Best of 2011
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    37 recipes in

    CHEFBLUEROSE Best of 2011

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    My niece made these for our 4th of July party and they were gone before dessert was even served! Everyone loved them and kept going back for one more of "those pretzel things"! So easy to make- a definite for my Christmas cookie baskets.

    Recipe #95220

    Toss aside your peanut butter and jelly sandwiches, little kids, and see how the big kids like their peanut butter! :)

    Recipe #25007

    Out of a WW cookbook called "In Season" dated 1999. The longer they marinate the hotter their flavor gets. This make-ahead salad transports well for all those outdoor Barbecues. Cooking time is chill time. Hope you enjoy!

    Recipe #302003

    With these treats in the freezer, you're never without dessert. Cooking time does not include freezing time.

    Recipe #273041

    This is out of one of my old 2000 weight watchers cookbooks called, "Just like home". There is 8 points for 1 patty and about 6 tablespoons of gravy. This was marked in my book to make again. (That means DH really liked it). I have served it with noodles and mashed potatoes. Hope you enjoy!

    Recipe #215098

    "Tourist Thai", but very tasty - and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980's Harrowsmith Cookbook, and do it on occasion with chicken breasts.

    Recipe #51406

    10 Reviews |  By ~Nimz~

    These are really good with just a touch of spice to them. The hash brown potatoes are nice and crisp and filled with a tasteful egg and cheese mixture with lots of tomatoes. Original recipe from my Southern Cooking book and altered to suit our taste.

    Recipe #199868

    8 Reviews |  By WiGal

    DH and I eat a lot of sweet potatoes-usually baked- so this is special treat for us and can easily be split for only the two of us. It is faster this way than baked and I always have the ingredients on hand. It originally came from Better Homes and Gardens. I have reduced the sugar after Kumquat's kind review.

    Recipe #277610

    7 Reviews |  By I'mPat

    This is from a small cookbook titled Herb Recipes which I received in a swap.

    Recipe #439102

    Love these moist burgers that don't even need a bun! (although my kids still eat them as a "traditional" burgers with ketchup on a bun) Weight Watcher's only 5 points (without a bun) and they don't taste like traditional "diet" burgers!

    Recipe #302703

    6 Reviews |  By awalde

    Meatballs recipe inpired by the maroccan recipe of My Lubia Chala With Kefta Recipe #134474 By ElizabethAuthorAKAHajar

    Recipe #441310

    This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.

    Recipe #280757

    This is how we cook ham for the holidays guys. Check baking time for the size of ham you have; this is just how to prepare it. All sizes are different. You can use a boneless ham but it's not as good, and may need more cloves. Save the bone for bean soup.

    Recipe #108843

    From saving dinner by Leanne Ely. Nice mid-week dinner to have as a change of pace.

    Recipe #399231

    4 Reviews |  By CoCaShe

    This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings

    Recipe #248553

    4 Reviews |  By swissms

    Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."

    Recipe #353790

    Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity.

    Recipe #405535

    Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce.

    Recipe #396960

    I got the original recipe from taste of home but changed it to suit our tastes. A delicious Muffin! I think this is my favorite of all! I highly recommend using the nutmeg.

    Recipe #417254

    3 Reviews |  By PaulaG

    A friend of mine sent me this recipe. She got it out of a magazine but I'm not sure which one. It is a wonderful summer salad when fresh berries are in season. Enjoy!

    Recipe #243225

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