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    You are in: Home / Cookbooks / Think Pink 2012
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    9 recipes in

    Think Pink 2012

    In order of my Mom who died from Breast Cancer and my sister Jackie who's currently batteling it.

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    Found this in a Good Housekeeping magazine under "good health". We love Salmon and thought this sounded good. Haven't tried it yet, but will once the Salmon start to run again. It sounds pretty simple and quick, yet a nice blend of flavors. Edited to say I fnally got around to making this. Wonderful blend of flavors, but must say I could not bring myself to nuke DH's fresh caught salmon so grilled it on a cedar plank and brushed the marinade over it. The left over marinade we poured over the salmon and noodles when serving a turned out great.

    Recipe #276148

    Found this recipe in a Taste of Home Magazine and made for my Holiday Cookie Tray. They look cute with lots of color, fairly easy to make, and the taste of peppermint and chocolate - what more could you want!! If you decide to try this I hope you enjoy as much as I did. Preparation time does not include chilling time

    Recipe #277161

    Here's another one of those recipes I found in a Taste of Home magazine that sounds good, but I've yet to try. It states "this tangy pink fluff gets "crunch" from chopped apples and nuts. Terrific as a salad or dessert and keeps well the the refrigerator. Will have to try this as soon as I have time, maybe you will too. Prep time does not include overnight refrigeration. Also you can use fresh or frozen cranberries, but for whatever reason, it wouldn't accept that in the ingredients.

    Recipe #277163

    Found this in Taste of Home magazine and with rhubarb soon to be in season wanted to save it here. Hope to try it soon as sounds light and refreshing and not to difficult to make. Preparation time does not include refrigeration time. Rhubarb season and I finally got around to making this. If you like the tang of rhubarb you'll love this - I think it might be even better with strawberries added and might give that a try.

    Recipe #297433

    Found this in Food & Wine magazine, sounds easy and a little different salsa, that would go well with all kinds of grilled food. Described as chunky, tangy salsa, fragrant with garam masala the spice that includes coriander, cardamom and cumin. Can be made ahead and refrigerated for up to 3 days.

    Recipe #303781

    Was grocery shopping and saw one of those small Taste of Homes recipe books and saw this photo on the cover. Had to have it and give it a try. It starts with a simple cake mix and produces a lovely, bakery looking cake just as it claims. Taste wonderful, looks pretty and not to hard, but is time consuming so plan ahead. Great for this time of year when all my rasberries are coming in. YUM

    Recipe #478623

    A TOH recipe that I got in an email. Described as light and refreshing dessert that's creamy and pretty with the tart raspberry sauce, no one will ever guess that it's fat-free. I've been trying to eat healthier so this seems to fit the bill. Finally got around to making this for family and it was enjoyed by all. Not terribly sweet but the raspberry sauce really set it off - pretty easy also. If you decide to try it hope you'll like it as much as we did.

    Recipe #361718

    Found this on a tag that came with a jar of Sundried Tomatoes (in oil) that I purschased and it makes a lovely tangy dressing with just a taste of the sweet tomatoes. Very simple and just a little differant from so many dressings. I guessed at the serving size at it didn't mention and probably depends on how much dressing you prefer. When I made this, we prefer a tanger (is that a word) dressing so I added 1/4 cup balsamic vinger and we really enjoyed it that way, but I've posted as the orginal recipe was listed.

    Recipe #487856

    Got this on line from Tast of Home and it looks so rich and creamy yet refreshing. I think this would be great to make in early summer when rhubarb is readily available. There are several other recipes called this here also from Taste of Home but this is a little differant. I think I'll add a few drops of red food coloring to make it a little brighter and then use additinal slices of fresh strawberries to garnish the tops. I may even prefer to puree the rhubarb to get a really creamy texture. Prep time does not include chilling time

    Recipe #426746


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