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    278 Recipes

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    This is a tasty chocolate treat that a friend of mine shared with me. I haven’t made it but I have enjoyed it. This is one chocolate that I can see myself eating a lot of ! Sorry, she didn't say if her minitray had 12 or 24 cupcake servings

    Recipe #516822

    Another favorite. I hope you enjoy this as much as we do. If you like your cookies a little sweeter, just increase the brown sugar.

    Recipe #516821

    This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.

    Recipe #512881

    Came up with this trying to use up leftovers. The servings depend on how much you eat! This would be 1-2 servings for myself...I have a large appetite : ) Sometimes I add a scrambled egg or two.

    Recipe #512367

    This is a Martha Stewart recipe that I'm posting here to try later. The prep time includes two rising times. 4 oz portion=1/2 cup dough.

    Recipe #512347

    I haven't tried this yet but it sounds delicious. I found it on an advertisement from a community development group. There's an optional glaze recipe at the bottom. This recipe didn't give prep & baking times so the times are estimates looking at the instructions.Saving it here to try as soon as I can find some lilikoi juice..

    Recipe #511567

    Found this in Cooking Light October 2012. The full name is Roasted Chicken Thighs with Mustard-thyme Sauce with Roasted Potatoes and Green Beans. I made this for dinner tonight and thoroughly enjoyed it.

    Recipe #491803

    This recipe is from a friend of a friend. I used one of the Enjoy brand mini sized arare without seaweed so I wouldn't have to crush them but I think it would be fine with it. The ingredients might make you hesitate to try it but you must try this. I tried one of the cookies and I'm tempted to eat this batch and make another to give away : )

    Recipe #491768

    Another recipe being posted for safe keeping. This one is from the December 2012 Food and Wine Magazine.

    Recipe #491737

    Found this in a Food and Wine Magazine in my doctor's office. Posting for safe keeping.

    Recipe #491735

    This is our twist on the CPK recipe. It is a lot of work but well worth it. The original recipe called for 3/4 c Parmesan cheese, 12 ounces of the spinach, and 3/4 t tobasco. I increased the spinach and P.Cheese to make it thicker and more gooey. The tobasco because I couldn't taste it at 3/4...might need even more. I preferred it better the next day...cold, but that's my preference. The prep time was a bit long but then I was doing everything by hand. I forgot to measure how much it made but I think it was around five cups. Serve with blue and white corn tortilla chips.

    Recipe #490842

    Found this in Oprah.com. Posting to save/share. I don't normally care for cheesecake but the picture in the magazine looked so delicious I'm going to try it. I know, it's a little ambitious for my first cheese cake but it has very easy instructions so hopefully it'll turn out. The time does not include the four hour refrigeration time.

    Recipe #490633

    FoodNetwork.com: Chef Stephanie Izard Top Chef, Season 4, Episode 7. The ingredient Fromage blanc with fat content may be added to hot liquids to make a sauce that will not curdle. It can also be whipped for increased volume.

    Recipe #484791

    I use a small ice cream scoop to ensure uniform size and rolled them just a bit between my hands before dropping on the cookie sheet. I get 32 3-inch cookies. My cookies were larger (4-inches) and more fragile when I didn’t roll them. Sorry, I forgot to take a picture before I gave them to our neighborhood’s finest to thank them for all that they do…I have attached a picture of the chocolate shavings though. The cook time is 12 minutes per cookie sheet. Reeses Peanut Butter Pieces look like M&Ms with peanut butter insides (these are not peanut butter chips but you could probably use them).

    Recipe #484789

    This is a tasty chocolate treat that a friend of mine shared with me. I haven’t made it but I have enjoyed it. This is one chocolate that I can see myself eating a lot of ! Sorry, she didn't say if her minitray had 12 or 24 cupcake servings. Please note that this needs to be stored in the fridge as it will melt at 72 degrees.

    Recipe #474457

    One of my co-workers brought this to the office. It makes a great little appetizer. Sorry, amount of meatballs is an estimate.

    Recipe #474453

    I don’t know what to say except… WOW! I’m diabetic so I only took a spoonful to taste … I ended up eating a full serving and more! I had to leave the room or I would probably finished off the whole thing! This is a very light dessert that just melts in your mouth. Box cake mix works better than scratch for this recipe; use your preferred brand…weight doesn’t have to match exactly. As for the syrup, you’ll need about a half bottle of whichever syrup you chose to use. I wasn’t given sizes so there’s a little guesswork in the amounts, sizes and timing. Servings will depend on the amount taken by each person (in my case, 1 serving!) Timing DOES NOT included the cake and pudding preparation.

    Recipe #474450

    This easy one pot meal is hard to mess up. I use Iceberg lettuce but you can use your favorite. If you don’t care for sesame oil, you can substitute with Kikkoman Mirin Style Sweet Cooking Seasoning. It has a different flavor but it works out well. Also, fresh ginger may be used in place of the pickled ginger. Just thought I'd mention that the chili sauce is hot. You may want to start with less and add to your taste. The total prep/cooking time is around 30 minutes...I was prepping as I was cooking (adding to the pan as I went along.

    Recipe #467043

    A Foodnetwork recipe courtesy: Paula Deen, 2009. I haven't tried this yet but it looked sooo ono!

    Recipe #465409

    A hair conditioning recipe found on the Magic Bullet website.

    Recipe #465309

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