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I had this as an appetizer at a local Italian restaurant, and worked it out at home. It's our current favorite! The asparagus is crisp-tender, and the cheese is crispy and salty.

Recipe #504109

11 Reviews |  By Kibbie

This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.

Recipe #20936

I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."

Recipe #80084

147 Reviews |  By Dib's

Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.

Recipe #49609

Think that all deviled eggs are basically the same?? Think again!!! The first time I made these, I literally piped the filing right into my mouth. I give props to Ann Hodgman for this one.

Recipe #90941

28 Reviews |  By Aileen

It's a tasty, refreshing, nutritious, easy to make drink.

Recipe #10836

3 Reviews |  By KandB

We serve this when we have guests over on a hot day and are sitting on the patio. If you like grapefruit juice, this is great.

Recipe #301584

I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.

Recipe #135048

Bring authentic Mexican flavors home with seasoned pork wrapped in cheesy tortillas. Source:

Recipe #278090

a one dish skillet supper, that is a real big hit with kids.

Recipe #328985

These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!

Recipe #171703

1 Reviews |  By Kim D.

I found this in a Taste of Home Magazine (Oct./Nov. 2002). I haven't tried it yet, but plan on trying it for Halloween! I guessed on the prep-time.

Recipe #42228

A scrumptious twist on popcorn balls. The jello flavor can be changed for specific colors or flavors.

Recipe #52664

These are a favorite of children in the fall.

Recipe #23603

I found this recipe @ It is so easy healthy and very yummy my 3 kids love them!

Recipe #329768

Creamy, chewy, sweet and crunchy all in one bite! This would be a good 2 person job. One to coat the apples and the other to roll in nuts or sprinkles etc.

Recipe #293387

I'm ashamed to admit an unhealthy predilection for Starbucks pumpkin scones -- they have way too many empty calories and the icing is enough to induce diabetes -- so I found a copycat recipe and modified it to add fiber and lower fat & sugar.

Recipe #497788

I found this recipe at My huband loves almonds but the already roasted pre-package variety are by far too salty for him. And the Smoked ones he does not care for the flavor. So thus started my hunt for the below recipe.

Recipe #108311

2 Reviews |  By KaraRN

This was on food network show Down Home with the Neely's. Posting for safe keeping.

Recipe #290938

Another use for mincemeat. My friend, Dayle, made this for a Sharing Circle evening. I loved it and have made it for the holidays ever since. It sounds strange, but is rich and delicious. This is a big part of our traditional Christmas Eve "fondue" night, cause it's make ahead and ready to serve. You'll want smaller sized servings.

Recipe #191866

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