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    263 Recipes

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    1 Reviews |  By ms_bold

    A friend found this is a Pilsbury cookbook a few years back. They can be assembled up to 2 hours ahead and refrigerated (covered tightly). I make these frequently for appetizers when we get together. They are also an interesting addition to a brunch buffet.

    Recipe #73602

    8 Reviews |  By ms_bold

    This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

    Recipe #136057

    1 Reviews |  By ms_bold

    From November 2007 Holiday Appetizers & Mini Desserts cookbook from Pillsbury.

    Recipe #347078

    This is an adopted recipe that I have not yet tried. The original chef states that these are best served warm.

    Recipe #94327

    My love of cranberries led to me to adopted this recipe. I think that it is the perfect fall pie with the crisp tartness of the berries shining about the sweetness of the apples. Original poster's comments: "Found this in the Sunday paper in the coupon section and it's become a huge hit. I'm not usually a fan of cranberries, but I like the flavor of this pie! I hope you like it, too!"

    Recipe #78555

    4 Reviews |  By ms_bold

    This is a very easy recipe with a lot of flavor. The english muffins can be replaced with baguettes, french bread, or other base.

    Recipe #85743

    5 Reviews |  By ms_bold

    This is an adopted recipe that I haven't yet tried. The original chef comments: "From Tender at the Bone by Ruth Reichl. The better the chocolate you use, the better the brownie you get….Please make sure that your oven temperature is accurate!"

    Recipe #114963

    5 Reviews |  By ms_bold

    From the December 2005 issue of Gourmet magazine. They state that these crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

    Recipe #146073

    From CookingLight.com. I seldom have sliced mozzarella cheese on hand and used shredded when I prepared this.

    Recipe #163615

    4 Reviews |  By ms_bold

    From the May 2008 issue of Everyday with Rachael Ray. This is super easy and makes a quick breakfast, lunch or dinner. She suggests that for a change, you may want to sprinkle cooked bacon into the batter.

    Recipe #299296

    From the December 2008 / January 2009 issue of Every Day with Rachael Ray. So simple that it almost really isn't even a recipe.

    Recipe #347080

    I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp.

    Recipe #76494

    8 Reviews |  By ms_bold

    An easy savory appetizer that usually goes quickly. I have also used non-layer biscuits, cut into thirds and pressed into mini-muffin tins before topping with the filling.

    Recipe #75496

    All of your favorite baked potato toppings in a chip dip. I don't always follow the amounts exactly, and adjust to my current cravings (more bacon, etc.).

    Recipe #71604

    1 Reviews |  By ms_bold

    An excellent dip to be served with tortilla chips or crackers. I have also transferred it to a small crockpot to keep warm while serving. Adjust the onion and garlic to taste...I don't usually measure, and it isn't the same twice.

    Recipe #72863

    3 Reviews |  By ms_bold

    I adopted this recipe and have not yet tried it. I also have a fear of yeast, but believe that Mean Chef's original pizza dough would work well for this recipe (recipe #62554). The original chef recommended another crust that was supposed to be so good your head would spin, but I trust Mean Chef's recipe. Original intro comments are: "This is a great combination. Try it! The tomato mixture is enough for two 12 inch pizzas. Adjust accordingly depending on how many pizzas you are interested in making."

    Recipe #115228

    8 Reviews |  By ms_bold

    Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

    Recipe #288202

    9 Reviews |  By ms_bold

    I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

    Recipe #285307

    This is an Ina Garten recipe from the Barefoot Contessa Cookbook. My husband is fussy about his meatloaf, but really likes the texture and flavor of this.

    Recipe #77992

    3 Reviews |  By ms_bold

    A yummy appetizer that is quick to go on the buffet table. The beef should be thinly sliced, but not shaved. Also, don't be afraid to experiment with different cream cheese combinations.

    Recipe #71902

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