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    You are in: Home / Cookbooks / Tried and True-I like them!
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    37 recipes in

    Tried and True-I like them!

    These are some of my FAVORITE recipes from zaar! I would highly recommend them to anyone!
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    I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

    Recipe #80470

    Baking time is estimated. Sometimes it varies, depending on the roast.

    Recipe #25304

    37 Reviews |  By MaryMc

    This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.

    Recipe #50089

    2 Reviews |  By CIndytc

    This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.

    Recipe #251084

    This is a nice, easy recipe that is delicious!

    Recipe #14175

    You HAVE to try this!! What a great combination-how can you go wrong with peanut butter, chocolate, and bananas?? This recipe is from the Better Homes and Gardens Annual Recipes cook book (1998).

    Recipe #35348

    96 Reviews |  By Rita~

    Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken broth. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.

    Recipe #99843

    This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning.

    Recipe #149654

    This is just one of my comfort foods. I love it slathered on homemade biscuits. MMMMmmmm...so good.

    Recipe #93886

    For large gatherings, I think this salad would go over great! This is one of the best tasting macaroni salads I have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on Food Network's 'Calling All Cooks', and got the recipe from the website. This recipe serves about 25 people. NOTE: The ORIGINAL recipe calls for 1-2 Tbsps. garlic salt, and that's the way I entered the recipe. If you are salt sensitive, I suggest you use less. You can always add more.

    Recipe #44133

    Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

    Recipe #203920

    A classic from the Official Vermont Maple Cookbook

    Recipe #260188

    2 Reviews |  By Oolala

    Torn from a cookbook and folded into the recipe box where it has been lost. Here it is set free!

    Recipe #217367

    19 Reviews |  By Mystia

    This is my mom's recipe and it's always a hit at parties and get-togethers. Even the kids love will love these pinwheels!

    Recipe #144623

    5 Reviews |  By Annacia

    This is a very good cake with the flavors of rum and pecans and it's oh so simple.

    Recipe #190783

    My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

    Recipe #56846

    A very quick weekday meal, and very tasty too...the coating keeps the pork chops moist.

    Recipe #77758

    17 Reviews |  By Kim D.

    This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.

    Recipe #110458

    My mom has been using this recipe since she was married in the 50's and it's as good now as then. She still makes it for me when I visit. :) It's wonderful when first served, but is even better chilled... cold meatloaf sandwiches, mmm! A versatile recipe, you can easily alter it to your own tastes. Experiment and enjoy! :)

    Recipe #43262

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