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    209 Recipes

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    I make these for Christmas and other special holidays. It seems like there are a lot of steps but this is actually a super easy recipe. These yummy cookies bring a smile to everyone's face. I usually sprinkle them with multi-colored sprinkles while the chocolate is still wet for a little extra color. If you don't want to make your own marshmallows, you can just use a bag of ready made marshmallows in white or fun assorted colors. That's what I do sometimes. You can use whatever flavor of chocolate that you like. Semi-sweet will give a more authentic flavor but I like milk chocolate and my daughter likes dark chocolate. Using high quality chocolate will take these to a whole new level. Whatever you use, they'll be great. You can even use white chocolate if you like. Note: chilling time for the dough is not included in the prep time given so be sure to allow enough time for chilling.

    Recipe #493156

    The oooh's and ahhhh's that you'll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you'll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It's such a special dessert. There are multiple steps here because basically, you'll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory's cake. I've tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were. Enjoy!

    Recipe #492049

    These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

    Recipe #474979

    I found this recipe in a book from www.cookiesforcancerkids.org "the best bake sale cookbook" by Gretchen Holt-Witt. They are absolutely amazing. Beware- these are not for dieters. They're rich and chocolatey. YUMMMMMMY!!!!

    Recipe #470193

    These are so good that they are just beyond words! Try them, you'll love them. We do.

    Recipe #459011

    Sometimes you just need a small amount of icing to write on a cake or cookies. I don't like buying those ready made tubes because they're so expensive for such a small amount of icing. They don't taste that good either. Here's the recipe I use when I just need a small batch. You can tint it any color you want by adding food coloring. The paste coloring is best but the drops will work fine, too.

    Recipe #458842

    This is one of my daughter's favorite cakes. It's super moist and sweet enough on it's own that it doesn't need frosting. It's delicious as-is. It was originally from a Pillsbury book but I've made a few very small changes to suit our tastes.

    Recipe #458524

    This is a fantastic recipe. It's one that my husband really loves. Most men seem to love peppers, don't they? It originally came from the cookbook "Lidia's Italian-American Kitchen" by Lidia Bastianich. I've tweaked it a little for our tastes and made some changes to make it a little bit simpler to do. You can serve them hot or at room temp. for an appetizer or a wonderful, tasty side dish. I use them both ways.

    Recipe #456295

    I found this recipe on the internet. I made a change or two and my family loves it. I serve this over chicken flavored rice. It goes together so well.

    Recipe #448577

    I make this several times each summer. My little girl loves them!

    Recipe #437160

    These are much healthier than fried chips and they taste great. You can vary the flavor by using different spices. Try taco seasoning, garlic, cinnamon... the variations are endless. We like them with just salt and pepper. The thickness you make them will greatly effect the baking time. If you do them with a vegetable peeler, they'll take about 20 minutes. If you slice them in super thin slices, they'll take about 30 minutes. Just watch them until you get them just right.

    Recipe #437159

    This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's recipe #419104

    Recipe #429423

    This is one of my favorite recipes for potatoes au gratin. I make this is an enameled cast iron casserole so I can make the sauce and bake the potatoes all in the same pan. If you don't have one of those, just make the sauce, stir in the potatoes and then pour the mixture into a buttered 2 or 3 qt. casserole dish.

    Recipe #428749

    This yummy vinaigrette comes from Country Living. I use half oil and half water to cut down on the fat and calories in this and all my other dressings.

    Recipe #416791

    This is my personal alfredo recipe that I've been tweaking for 20 years. It is the best alfredo I've ever tasted and it's restaurant quality all the way. You'll be surprised how easy it is to make something that tastes so good. It's NOT diet food but well worth the occasional indulgence! This recipe makes enough sauce for a 4 layer, 13x9 white lasagna (about 5 cups of sauce). If you're using no-boil lasagna noodles, add an extra half cup of milk and a half cup of cream. If you're using the sauce for something like shrimp or chicken alfredo and you're using a pound of pasta, cut this recipe in half.

    Recipe #408297

    This is very quick and easy to make with things you already have in your kitchen. One taste of this and you'll never buy another bottle of that expensive, chemical-filled dressing from the store again!

    Recipe #407676

    Here are all my pizza secrets. I have been making this for several years and perfecting it as I went. This is really a set of directions for making the PERFECT thin crust pizza, directions for Sausage and Carmelized Onion Pizza plus my personal dough recipe- all in one. I always make this dough in the bread machine. It's a little sticky but I like it that way and I use a liberal amount of flour on my hands, rolling pin and parchment. The end result is a tender, lightly crispy, thin crust. This makes a 2 pound dough ball. It will be enough for two 10x12 rectangle shaped pizzas. Feel free to add your favorite toppings and personalize your pizza!

    Recipe #406455

    Add this yummy treat to your gift baskets. I gave this to my Mother for Christmas and she just loved it. I kept a little for myself and I thought it was pretty good, too. It gives your coffee that extra special taste. This will make 1 1/4 or 1 1/2 cups of creamer, depending on whether you choose to use sugar or splenda.

    Recipe #404746

    Yummy! This one is awesome, folks! Give it a try on your salad tonight. It's fabulous on spinach salad and most other greens.

    Recipe #403213

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