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    133 Recipes

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    1 Reviews |  By Charmed

    After having stuffed peppers a few times I finally just decided I didn't like them. That was until a neighbor brought me some stuffed peppers for dinner one evening while I was ill. I decided to eat them just because I felt too sick to make anything for myself, and I'm glad I did. They were absolutely wonderful, with a different, richer flavor than the traditional stuffed peppers I had always tried before. She was hesitant to give up her secret, but I begged and begged until she did. So here it is. Note that the lemon juice and sugar are optional. They were my adaptation to the recipe, and I like the flavor they impart to the sauce. But it is a matter of personal taste and the peppers are still excellent without them. Just use the "secret ingredient" that replaces the traditional tomato sauce as is. A 4th tablespoon of rice can also be added if you prefer, but if you do, add 2 more tablespoons of the liquid to the meat mixture. There is also a note at the bottom which gives directions on preparing these on top of the stove or in an electric skillet if you'd prefer.

    Recipe #341816

    These cinnamon and sugar coated muffins are a delight to the senses. They are my own personal favorites.

    Recipe #89328

    1 Reviews |  By Charmed

    This is really delicious, one of my favorite crock pot recipes that can as easily be made as a casserole and baked in the oven. It lends itself easily to your favorite variations. I did not include boiling the chicken in the time since that is an option, and you can use already prepared cooked chicken, and I listed the time for oven baking, not the crock pot version. You can either cook a whole chicken in water with your favorite seasonings to make the broth, or use cooked chicken use canned broth. Works well either way. I've had it a long time and can't remember the source.

    Recipe #89325

    I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.

    Recipe #94164

    This is a great treat for breakfast, and it's so good for something so easy. Use a non-stick pan for the best results. I found it in a magazine I had picked up at a dollar stores years ago. It's a pancake. No, it's apple bread pudding. No, it's Apple Schmarren! A Note: Bev, who made and reviewed this recipe, gave her technique for turning the Schmarren in one piece. It tastes great either way, but if you have the time and patience, I would suggest Bev's technique. It's a much nicer presentation!

    Recipe #89223

    3 Reviews |  By Charmed

    This is a lovely, light side dish I got many years ago from an article in the New York Times Food Section.

    Recipe #89508

    7 Reviews |  By Charmed

    This is a very nice recipe I found on the web. The chicken comes out lightly sweet, it's low in fat, and it's very easy to prepare. I enjoyed it very much, will definitely make it again, and I hope you enjoy it too. Note: Although the recipe calls for peeling the potatoes, I leave the peel on.

    Recipe #90894

    1 Reviews |  By Charmed

    This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)

    Recipe #88000

    2 Reviews |  By Charmed

    I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.

    Recipe #336438

    2 Reviews |  By Charmed

    This is a really good version of a crustless cheeseburger pie. It's from the Better Homes and Gardens Quick and Easy Cookbook.

    Recipe #90701

    5 Reviews |  By Charmed

    A change from traditional meatloaf. Serve with your favorite gravy, if desired.

    Recipe #93473

    These is my favorite recipe for apple fritters. I got it from the Berk's County website. I don't think they need maple syrup...I think it's perfect just dusted with powdered sugar and cinnamon, and that's exactly how I serve them. Never had a complaint yet.

    Recipe #92060

    8 Reviews |  By Charmed

    I really love this salad. I had found it somewhere on the web.

    Recipe #89624

    2 Reviews |  By Charmed

    I found this recipe from Crisco Oil in a very old Hadassah magazine stuffed in the back of a drawer in my grandmother's house. It's a favorite of mine. I think the nutmeg and lemon give the blueberries an exceptional flavor. I usually make it with milk (1 or 2%, but you can use water if you want to make it dairy-free. And if you can get them, try it with fresh blueberries. It is heavenly! (Although frozen work quite well, just taste for sweetness and adjust accordingly). These blintzes freeze very well, and I'll usually freeze them wrapped in packets of two. You can cook them up straight from the freezer; no thawing is needed. It's a really nice treat for kids with a dollop of sour cream, or even dusted with some powdered sugar, with or without cinnamon. They are surprisingly low in fat and calories.

    Recipe #91372

    3 Reviews |  By Charmed

    These are lovely little streusel topped, cake-like mini-muffins with a blueberry surprise hidden inside. They are a really special treat. It's a recipe I got a while back from Penzey's.

    Recipe #90508

    This is an easy, delicious chicken dish you make on top of the stove, especially great when you don't want to heat the house up by using the oven. The sauce is very thin, but very flavorful. Make enough for one meal. In my opinion it was better when made, and seemed to lose something when reheated.

    Recipe #88167

    2 Reviews |  By Charmed

    This is a delicious and easy way to make chicken, lightly sweet from the addition of raspberry vinegar, wonderful served on rice or noodles. The recipe is from Williams Sonoma.

    Recipe #92256

    This is one of my favorites. The recipe came from Eagle Mills. If you don't have buttermilk, you can substitute 1 cup milk plus 1 teaspoon cider vinegar, and let it sit about 10 minutes before using. You can also add 4 tbs. buttermilk powder to the dry ingredients and substitute water for the buttermilk. I have also used plain all-purpose flour with excellent results.

    Recipe #90151

    This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it.

    Recipe #90050

    This is a very nice, basic oatmeal bread for your bread machine that I do make fairly often. The ingredients are simple, and great for those avoiding dairy products, since it's made with water. I think you'll like it. NOTE: I never tried it with wheat germ, but I'd bet it would be great! Baking time will vary based on your machine.

    Recipe #94271

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