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    This is from Rachel Ray. This makes a great side dish to piccata and other breaded meat recipes. Also, throwing in some grilled chicken makes this a wonderful light meal!

    Recipe #414176

    My son says he has eaten lasagna in so many restaurants, trying to find one as good as mine, but never has. So every time we visit him in Michigan I'm sure to make this for him.

    Recipe #18888

    My DH makes these when he is counting calories. Very healthy and flavorful!

    Recipe #220587

    From Epicurious. The gnocchi could probably be made ahead of time and frozen in batches.

    Recipe #281750

    These have everything "autumn" in them that you can think of. This recipe came from one of the local churches and I really enjoy these muffins. Another suggestion for this recipe was to omit the pumpkin and use 1 cup of chopped apple.

    Recipe #261339

    This is a fun and different way to make jello for the kids.

    Recipe #109416

    88 Reviews |  By Rita~

    Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.

    Recipe #66294

    Instant potato flakes makes these quick and fast --- instead of pinching off pieces of dough roll the dough into a 1/2-inch diameter rope and then slice into about 1-inch long pieces, you may indent the center with a fork or your finger --- the dough may be shaped covered with plastic wrap and refrigerated until ready to cook or you may freeze the shaped uncooked gnocchi just drop them into boiling water still in their frozen state, do not thaw --- this recipe was developed using instant potato flakes, subsitiuting cooked mashed potatoes will not produce the same results --- these are best if heated up in a tomato or cream sauce or pan fryed with garlic and butter then sprinkled with Parmesan cheese :)

    Recipe #338498

    3 Reviews |  By L'ecole

    Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch -- and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil.

    Recipe #389926

    From the blog of The Pioneer Woman. It's yummy. I let the chicken in the marinade overnight.

    Recipe #401287

    74 Reviews |  By Sara C

    These cookies are known through town. They take a while to make but are well worth it. Be sure to use instant oats. I have tried updating the recipe numerous times to state that, but it defaults to "Quicker Quaker Oats". It helps to stir them in a bit at a time so they cook and you can gauge the dryness of the mixture.

    Recipe #15450

    I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns

    Recipe #246744

    Lime Ponzu, which is a lime seasoned soy dressing, gives these fajitas a burst of savory and tangy flavor.

    Recipe #433137

    Nothing could be simpler than this recipe, and it's great because you can start marinating it the night before, or in the morning, and then all you have to do at dinnertime is take the pork chops out of the bag and grill them. Note: the time listed does not include the time for marinating.

    Recipe #429109

    Delicious marinated pork chops for the grill. From the book "Fix, Freeze, Feast". This makes 3 packages of chops for your freezer. 4 chops per package.

    Recipe #430666

    Incredibly simple and sooo yummy! My 7 yr old loved it and picky 3 yr old gobbled it up!

    Recipe #312849

    I call these "summer" cookies because I made them for a June graduation party. They are very refreshing and light. Top with a lemon glaze and you have perfection! I received this recipe in a newsletter from the Old Farmer's Almanac.

    Recipe #357096

    41 Reviews |  By Marie

    Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

    Recipe #93688

    Recipe #3158

    Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.

    Recipe #163378

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