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    Recipes to try

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    4 Reviews |  By Dee514

    I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory)...it could take longer to cook down to a thick spreading consistency.

    Recipe #59696

    12 Reviews |  By Zwerg

    This is the recipe my Grandma used to make. I've tried others with regrets, but this is the Best!!!

    Recipe #188446

    A quick and easy way to prepare a tasty and filling pasta dish, originally from Mr. Food. Just use your favorite bottled spaghetti sauce. You can use any shape of pasta. I do add more cheese, but I love cheese!

    Recipe #38669

    Tender, flaky, buttery...it's a biscuit lover's dream. These rise HUGE. My mom's recipe, I hope you enjoy these as much as I do. :)

    Recipe #201583

    This is a foolproof recipe. The dough can be made up in the morning and placed in the refrigerator until evening when they are ready to be rolled out and cut.

    Recipe #239941

    This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.

    Recipe #212019

    You don't need a lot of ingredients for this bread and it always turns out the same, which is why I love it. From The Bread Machine Cookbook by Donna German, who always gives amounts for small, medium and large machine. I'm posting the large recipe.

    Recipe #144746

    I have a co-worker that is addicted to those hot cafe mocha drinks...So for Christmas, last year, I decided to make them their own 'instant' mix...I even bought a 60 oz 'coffee-themed' container (that came with it's own TBSP measure) for them to store it in! A few TBSP of the 'mix' and some hot water and voila! Cafe Mocha!

    Recipe #155100

    This recipe is good and fast. Served with salad it makes a great filling meal on a busy night.

    Recipe #104312

    Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.

    Recipe #61900

    Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

    Recipe #53164

    Edited recipe from other viewers recomendations

    Recipe #198

    3 Reviews |  By Toropop

    This recipe helped me with my diet and also helped me to stretch my dollar through the lean college years. It's an adaptation from another recipe for vegetarians and those pursuing a healthier lifestyle.

    Recipe #45774

    I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

    Recipe #143307

    easy good later to use with french toast..

    Recipe #88123

    This Cake is Delicious and Beautiful whether you tint the coconut green to make an egg studded lawn or leave it white with like the Easter Bunny's tail.Bake time depends on pan used.

    Recipe #55682

    This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)

    Recipe #35805

    This is a wonderful recipe to do with children. I have done with kids as young as 3 and as old as 9. This is also a good recipe for anyone who is intimidated by yeast breads. The recipe originated with Jane Zukin's Dairy-Free Cookbook, which helped me not panic when we figured out that my daughter is severely allergic to milk protein. Monkey Bread is somewhat traditional in the South. It is called Monkey Bread because you eat it like monkeys - tearing off chunks to eat.

    Recipe #35076

    GREAT for potlucks. This makes a ENORMOUS amount of potato salad. I've never had left overs! Crowd pleaser! The Dijon mustard gives this a unique flavor.

    Recipe #200103

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