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    38 Recipes

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    Received from another Feingold Mom (www.feingold.org) these bars fit the bill for good, clean eating! Make sure to use acceptable ingredients if following Feingold. The flavor combinations are endless!

    Recipe #317980

    The perfect blend of creaminess with a hint of garlic!

    Recipe #298409

    The very best homemade baked macaroni and cheese recipe ever! My picky son loves mac and cheese and this recipe is his favorite!! It was originally on a Mueller's Elbow Macaroni box, but I use less mustard and love the cream or half-n-half instead of all milk.

    Recipe #322986

    This is a foolproof recipe. The dough can be made up in the morning and placed in the refrigerator until evening when they are ready to be rolled out and cut.

    Recipe #239941

    This is an adaptation on a recipe that was in a cookbook I received when I first married. It was one of our favorites and one the first ones I adapted after getting more comfortable in the kitchen as a young bride.

    Recipe #417766

    This recipe comes from the Southern Living Cookbook Classics. We have made a few changes to suit our needs. One of our most requested recipes!

    Recipe #298149

    This is a variation of Recipe #23478. I adjusted the recipe to what I had on hand and we loved it - my mother-in-law especially! I had to get it down so we could duplicate it again!

    Recipe #395872

    This is our adaptation of the original Eagle Brand Magic Cookie Bar recipe. We have adjusted it to suit our dietary needs and personal taste preference. The original recipe calls for a graham cracker crust and pecans as part of the topping. We prefer the pecan crust instead. Enjoy!

    Recipe #427996

    I got this recipe from the first cookbook I ever purchased through a fundraiser for my church youth group. This is still one of favorite cookbooks and my most requested recipe.

    Recipe #298306

    This recipe is an adaptation of several recipes and the way I prefer to have my ranch dressing. Add more milk as needed for a thinner dressing. Chill at least 30 minutes for flavors to blend. Will keep about a week in the refrigerator.

    Recipe #421187

    After a full year of looking for the best recipe, the one we chose was the one I created. Keep in mind that quality ingredients make a quality recipe!

    Recipe #435019

    This recipe is from another Feingold mom (www.feingold.org) and is my absolute fave for regular bread. I use for sandwiches, french toast, buns, anything I need a good-bodied bread for. It's heaven on earth when freshly baked and spread with real butter! This bread has enough body to slice for sandwiches. Sometimes I substitute 3 T molasses for the sugar or add 1 T Italian seasoning. You can also put it on the dough cycle and shape into hamburger buns, hot dog buns or hoagie rolls.

    Recipe #322464

    This is a simple recipe from my sister. I love it (though I use Recipe#41602.)

    Recipe #409617

    This recipe is from my husband's parents and is incredible. The original recipe was chocolate and it tasted like a Wendy's Frosty. You can achieve this by using chocolate milk instead of plain whole milk. I have used any combination of half-n-half, whipping cream and different kinds of plain milk (whole, 2% and 1%) however, the original recipe without variations makes the creamiest. We add fresh pureed strawberries in the spring and peaches in the summer. Enjoy!

    Recipe #426402

    This is a recipe I modified to suit our needs.

    Recipe #417530

    This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.

    Recipe #315139

    Description from Laurie: I've been using this recipe for 17 years. A friend of mine was a nurse's aide at a nursing home, and was given this recipe by a sweet old Italian lady there--so what a surprise, since this recipe calls for all powdered spices. Besides this recipe making really delicious sauce, it is consistently good because everything is measured. I also measure the spices into a baggie and take it on vacation to make for dinner at the rental. I make the sauce nearly every week because it is a family favorite and the price is right (the sauce costs .88 per can and the paste is .33 a can, and all my spices are the cheapie brand. Sometimes I double it and freeze some --- but the armona is so enticing that it makes it worth it to cook it up fresh.

    Recipe #320340

    A quick and easy dessert for the low carb dieter.

    Recipe #115095

    My MIL got these from her student assistant years ago and we have been making them ever since! My husband and I fight over them when she would send them to us in a care package when we didn't make it home for the holidays. Now I make them as well and we still fight over them! I bake them on my baking stones which makes them softer. If using a metal cookie sheet they will be harder.

    Recipe #401958

    Made every year at Christmas, this incredible drink takes us back to the holidays of yesteryear.

    Recipe #239942

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