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    101 Recipes

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    8 Reviews |  By Malriah

    Good enough for a dinner party, easy enough for every day. (and good for you to boot)

    Recipe #42754

    Southern Christmas treat! As hard as it may be to not eat them immediately, the balls get better after they sit for a day or two.

    Recipe #46726

    3 Reviews |  By Malriah

    Spicy, cheesy dipping sauce that I threw together to have with Barbara Mooers' Cajun Fireballs (recipe#26684)

    Recipe #48661

    2 Reviews |  By Malriah

    Fresh salsa that puts the bottled versions to shame. The fresher the ingredients the better the Salsa. The heat can be adjusted to taste by adding or subtracting peppers.

    Recipe #22097

    2 Reviews |  By Malriah

    Summery Salsa perfect for topping grilled meats. Also good on scrambled eggs or omlets.

    Recipe #45628

    3 Reviews |  By Malriah

    A more sophisticated hot chocolate from Cooking Light Magazine. You can still indulge yourself and stick to the New Years resolution of eating lighter! Since you use low fat milk, you can even top with a tiny bit of whipped cream!

    Recipe #51365

    When I was a little girl and I would get sick, my Mama (Mary in LA) would always serve me Creamed Peas on Toast. It was light enough for an upset tummy but filling enough to make a sick little girl not be hungry anymore. I never could make it like Mama could until now. I finally figured out where the recipe came from! It is from a book called "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. I decide to post this recipe as a tribute to my Mama. Now all mommies can help their daughters sick tummies feel better just like mine did all those years ago. Thanks Mama!

    Recipe #79309

    5 Reviews |  By Malriah

    Dress up plain green beans to make them something special!

    Recipe #68507

    Looks like "junk food" but are a good way to sneak some veggies into your (or your kids) diet. Also great for game day. I make them for our poker parties or anytime we want a "good for you" snack.

    Recipe #19433

    A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

    Recipe #47651

    1 Reviews |  By Malriah

    Simple, satisfying and sweet!

    Recipe #65725

    I love Mirj's Funky Chicken with Sesame Noodles. I decided to use the noodles as my inspiration for this recipe. It's really similar but totally different. We liked it and I hope others will too! Cook time is the time it takes to make the pasta. *UPDATE* Since posting this, I tried adding about 1/2 teaspoon of red pepper flakes and it turned out wonderfully so I decided to add it as a suggestion.

    Recipe #90921

    9 Reviews |  By Malriah

    Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.

    Recipe #45462

    6 Reviews |  By Malriah

    I loved Mirj's Crockpot Garlic Brown Sugar Chicken (#16531) so much that it inspired me to create a rice dish to serve it over and POOF this recipe was born.

    Recipe #40562

    4 Reviews |  By Malriah

    The other day I had a sammich similar to this for lunch. I couldn't get over how good it was! So yesterday for Valentine's Day, I decided to recreate it in my kitchen for my honey. (Hence the "love" in the name) Dan really liked it so I decided to share it with the world. If you decide to try this sammich, I BEG you, don't use the "convenience food" stuff. This is a gourmet sammich and if you do not use the fresh ingredients, you will not get the full effect of the flavors.

    Recipe #84582

    6 Reviews |  By Malriah

    Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion)

    Recipe #51373

    4 Reviews |  By Malriah

    Refreshing, easy and delicious!

    Recipe #42756

    4 Reviews |  By Malriah

    Due to some health issues, we have been limiting our intake of meat recently. This was a dinner that I threw together last night. Its very light but also very filling. (If food can be both at the same time...) It is 10 times better than bruschetta that you find in any restaurant but you have got to use fresh ingredients! The serving sizes will change dramatically depending on how you are serving it. If it is an appetizer, it will serve more people. Since we had it as a dinner, it served closer to 4.

    Recipe #85187

    7 Reviews |  By Malriah

    A new, more exciting way to eat "baby cabbages". It helps that it is also lower in fat and has less sodium. Might as well make them TOTALLY good for you! From Cooking Light Magazine. (I really am trying to keep my New Years resolution!)

    Recipe #51377

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