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    You are in: Home / Teresa in CO's Public Recipes
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    10 Recipes

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    I found a similar recipe online and thought it turned out delicious. I made a few changes and this is great! It's lower fat than buttercream or cream cheese frostings, and you can make it with ingredients you already have in your pantry. If you want to put it on as a glaze for a shinier, thinner preparation, you can pour it over a cake while it's still warm. You can also dip cupcakes into it, and they'll end up with a beautiful, shiny glaze on top. For use as a fudgey, thicker frosting, allow the frosting to cool more before putting on your cake.

    Recipe #425798

    I was looking around for a curried egg salad recipe and couldn't find one that I liked...so I made my own! The addition of the sriracha sauce and green onion gives it a distinctly "ethnic" flavor and is a nice variation from your typical, boring egg salad. This is my new favorite recipe! Would be delicious made into little sliders for a brunch. I rarely/never measure, so this is my best estimation of amounts.

    Recipe #395278

    Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.

    Recipe #395623

    I concocted this recipe as an amalgamation of a few other recipes I came across that didn't quite have *everything* that I like. This one combines all the things I like into one. It's salty and sweet and spicy all in one. Use 2 cups of whatever veggies you like- I like bell peppers, onions, and broccoli, but I bet zucchini would be good in there too! I hope you enjoy it!

    Recipe #422649

    I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.

    Recipe #428130

    I got this recipe from a friend who described them as "edible meth"- they're just that addictive! I am not a huge fan of white choc chips or of Craisins, but the combination of the two things is absolutely fantastic! EVERYONE who has tried these has loved them. They're a standby in my kitchen and I hope you enjoy them too! Once you get the recipe down, you can substitute semisweet or dark chocolate chips and any other dried fruits, too! The possibilities are really endless.

    Recipe #420131

    The brownie recipe is "Brownies Cockaigne" from the Joy of Cooking. I had to adapt the directions a bit to make them more readable in this format. They are absolutely the BEST brownies I've ever had. They're more fudgey and dense than cakey. I've added all kinds of things to this brownie recipe and it's always turned out good. The addition of caramel was all mine, though, so I feel like I can take a bit of the credit!

    Recipe #422730

    A friend and I made this baklava when we were kids in 4H. I've been making it ever since. For those who have never worked with Phyllo dough, don't be scared of this recipe! Sometimes the Phyllo can be naughty, but you can always slap another layer over it. Once you open the package of phyllo, cover it with a damp towel or paper towels to keep it from drying out. This is not difficult to make but it IS time-consuming, so I like to make 2 trays at once. My brother always requests this when he visits, and I send him home with a tray full and then have some left to give away. This is quite an impressive recipe to make, as most people have never had homemade baklava and can't believe you'd go to the trouble to make it. But let's be clear....it's not low-fat. It's not healthy. It is a guilty pleasure and a damn good one! Good luck and happy baking!

    Recipe #420190

    This recipe combines elements that I love of my normal marinade "recipe" and an uncle's Whiskey Steak recipe. The longer you marinate the meat, the better it will be- from a few hours to overnight. The flavor is a little sweet, tangy, salty, and garlicky. The nutrition info is not accurate, since it's including all the marinade ingredients in it, so don't be afraid. :-) Prep time includes time to marinate.

    Recipe #424420

    I was fed this (or something like it) by a fantastic Mexican lady a few months ago. I tried to piece together the recipe based on what she told me (in Spanish) was in it- but she gave me no amounts and no specific directions. My kind of cooking! All the ingredients can be adjusted, to taste. You can marinate this and cook it as a roast, or you can cook it in the crockpot with the marinade. If you start out as a roast, you can just throw leftovers in the crock for carnitas the next day (or freeze it and Crock it weeks later!).

    Recipe #423524


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