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    11 Recipes

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    This is so simple, but beautiful and extremely tasty!

    Recipe #453082

    Overload yourself with deliciousness! Makes a wonderful Fall/holiday dessert. I found this in Cooking Light under a less pretty name (though for the life of me can't figure out how it counts as light.) I am presenting here with the amount of icing doubled--it really needs it. But be warned--frosting sets VERY quickly. I recommend just pouring it on top and letting it spill down the sides, guiding it a bit. I personally prefer it a little light on the spices and served with milk.

    Recipe #447239

    This is super quick and easy to throw together. It's once of those dishes you can "hide" extra veggies in without affecting taste much.

    Recipe #446793

    This is a Giada De Laurentiis recipe. It is light and incredibly flavorful! I prefer to chop a couple fresh tomatoes instead of using canned.

    Recipe #446791

    This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!

    Recipe #446789

    My mother-in-law made this recipe up and wrote brief directions down for me. I hope I'm getting the details correct--it's a juicy chicken dish!

    Recipe #441609

    My husband's grandmother's recipe. We eat it every year with Christmas dinner!

    Recipe #441608

    A family-favorite way to eat those black-eyed peas at New Year's. Serve over rice or, even better, cornbread. I sometimes use Ro-tel for the diced tomatoes for an extra kick. Cook the day before to allow flavors to meld.

    Recipe #441422

    If you don't like frying them, try baking! Quesadillas can be made with whatever filling ingredients you have on hand and can easily be made into a vegetarian meal. (I've merely included what I normally use.) Ingredient amounts are very rough, adjust to suit your taste. You can saute the veggies first if you like, but I personally can't tell a difference in taste, so I leave them raw.

    Recipe #419448

    I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)

    Recipe #118320

    This is my own modified version of the jambalaya recipe at The ingredient list is long, but it's simple. I have always used instant/minute rice, and it has always cooked just fine. Some reviewers have needed more liquid, perhaps it varies by what type of rice is used.

    Recipe #118318

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