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    You are in: Home / Claire #3's Public Recipes
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    55 Recipes

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    Adapted From Food & Wine's "Quick From Scratch Soups & Salads Cookbook".

    Recipe #208069

    This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.

    Recipe #191604

    These are high in protein, relatively low in calories, and made with wholesome ingredients. For a healthy dessert cookie, drizzle with melted chocolate chips.

    Recipe #184899

    This is the easiest way I know to make delicious, homemade chicken stock. Plus, it's a very useful way to get rid of rotisserie chicken leftovers. We eat the chicken, then put it in the crock pot over night.

    Recipe #141539

    The surprise is a big bite of pecan pie! I usually use frozen pecan pie singles (Edwards), but you can also take homemade prepared pecan pie and freeze a couple of slices for the muffins.

    Recipe #136156

    I've eaten a lot of peanut butter cookies in my time, but this recipe, which is adapted from a King Arthur recipe called "Triple Play Peanut Butter Cookies" is my new favorite. These cookies are slightly crispy on the outside but chewy on the inside. They are puffy, but not cakey.

    Recipe #130272

    This is a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer, a master sommelier and gourmet cook. She made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with Chianti. This is an excellent, easy chicken dish. I use small chicken breast halves – 5-6 ounces each. If you have very large (8-12 oz) chicken breast halves, start with 2 and split them in half cross-wise to make 4. It’s very important to use the right size chicken breast here so the cooking time will be accurate.

    Recipe #130233

    This recipe comes from the vanilla company, Nielsen Massey. It's definitely one of my most requested chocolate chip cookie recipes. My friend Val made up a variation using chunks of Oreos along with or instead of the chocolate chips -- makes for a very interesting cookie!

    Recipe #126465

    These are huge. They're crispy on the outside and chewy on the inside thanks to the butter flavored shortening and corn syrup combo. I usually get about 12 giant cookies, but you may get a different yield depending on how big you make yours. Also, don't skip the chilling step because it helps keep the cookies fat.

    Recipe #126460

    Variations of this recipe have been floating around the Internet for awhile. I do not know the original source, but it was a bit different than this. This is how we like it.

    Recipe #125405

    This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

    Recipe #120426

    This is my adaptation of a Cooking Light dressing. It has a lot of strong Asian flavors and I've found it tastes best over simple iceberg lettuce type crisp green salads -- kind of like the salad you'd find at a Japanese restaurant. I took this to my supper club. Everyone was skeptical at first, due to the shockingly orange color, but we gobbled it up. This recipe makes enough for quite a few salads, so keep it in a tupperware container with lid.

    Recipe #118015

    An easy, delicious recipe from the Houston Junior League. You can vary the flavors by using different liqueurs. My favorite is Kahlua.

    Recipe #117241

    This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers.

    Recipe #104307

    Chilling the dough is a key step in making these sturdy but tender, high and dense chocolate chunk cookies. The toasted oats are subtle and give the cookie some complexity without making them taste like an oatmeal cookie. I package these cookies in cellophane gift bags and tie with a twisty for little gifts.

    Recipe #103489

    I created this recipe in an attempt to use a bag of Hershey's cinnamon chips someone gave me. These brownies are dense and have a bold cinnamon flavor. They taste a bit like carrot cake, but without the carrot. I like frosting them with a basic cream cheese icing.

    Recipe #96470

    This is a recipe I made up when I wanted the flavor of Tres Leches without a whole cake. The "secret" ingredient is cream of coconut, which is different than coconut milk. Cream of coconut can be found in the beverage aisle under the brand name "Coco Lopez".

    Recipe #95849

    Last year I became addicted to those sugary little pre-sweetened flavored oatmeal packets and loaded up. In an attempt to make some room in my cabinet for other things, I made up this recipe. I used Honey Nut packets, but you can use French Vanilla, Maple & Brown Sugar or whatever your favorite "packet" happens to be. These cookies are puffy, cakey and not overly sweet.

    Recipe #93313

    Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.

    Recipe #85809

    This recipe is similar to a contest winning recipe featured by our local electrical coop. Sounds crazy, but this bread is addictive!

    Recipe #80063

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