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    You are in: Home / juniperwoman's Public Recipes
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    114 Recipes

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    This deliciously refreshing cocktail is from http://www.drinksmixer.com/, where it's called "Cherries From Heaven".

    Recipe #500491

    This is a great recipe (slightly altered) from http://www.incredibleegg.org/. You can size it up or down, and personalize the ingredients however you'd like. The recipe calls for 1 cup of "filling", which can be any combination of cooked meat, seafood or poultry, cheese, vegetables and/or cooked pasta or grains. Chop the filling into fairly small and make sure it's well-drained. To make fewer or more servings: Adjust the amounts of filling, liquid, seasonings and the pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, use an 8- or 10-inch pan; for 8 eggs, use a 10- to 12-inch pan.

    Recipe #499239

    This is a somewhat simplified recipe from a great vegan website, http://ohsheglows.com/. It tastes amazing, with very little effort! Add in some vegan ground round, and you've got cheeseburger sauce for macaroni. We did that, and added frozen veggies, too. Awesome instant supper.

    Recipe #498285

    This is super simple way to make mini pizzas. The olive oil spray will prevent the pizzas from being soggy in the middle--yay! Feel free to add whatever additional toppings you have on hand. We especially like to add caramelized onions.

    Recipe #496499

    We first had "Manmosas" at our favorite breakfast joint in the world: The Victorian Cafe in Bend, Oregon. There, the drinks are served in pint glasses... yes, that's a pint of mimosa. Bliss. I have no idea if this is how the Victorian Cafe makes their Manmosas, but this is how we do it at our house.

    Recipe #496481

    These are the perfect biscuits for biscuits and gravy (unlike most biscuits, these are toothsome and plain enough to stand up to lashings of salty, sausage-y gravy). I actually made them with the Heart Smart Bisquick. The recipe is slightly changed from bettycrocker.com.

    Recipe #493926

    This was a hit at our recent Christmas Eve dinner party. It's simple and delicious! The recipe is from a Pillsbury Thanksgiving-themed magazine.

    Recipe #492612

    Do you need a simple, delicious and low-sugar dessert item? Look no further than this recipe.

    Recipe #492327

    I'm always in search of cocktails that are made by the pitcher--so much easier for parties--and this one certainly looks great! Note that the original recipe (from semihomemade.com) does not list the servings, I am guessing.

    Recipe #486978

    This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. I found it on the Cooking Channel's website on a list of Best Brunch Beverages. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer.

    Recipe #481881

    I am storing this here for safekeeping. This is from a Cooking Channel recipe, from a show called French Food at Home, which stars Laura Calder. It's from the channel's list of best brunch beverages, and I can't wait to try it!

    Recipe #481880

    I found this on the Martha Stewart website. As the website says, "Don't let an abundance of herbs go to waste. Pluck several types of sprigs -- we chose basil, mint, and thyme -- and use them to flavor a basic sugar syrup. Mix the concoction with ice and sparkling water, then garnish the drinks with additional sprigs. You can also freeze the infused syrup in ice cube trays and enjoy it for up to a month." I have not made the recipe yet, but look forward to doing so!

    Recipe #479985

    This is so easy! Ridiculously easy. It's from Better Homes and Gardens 5-Ingredient Slow Cooker. The original recipes did not call for any spices, which I think makes for a dull soup! I listed the spices I used below, but feel free to use your creativity. We also added hot sauce.

    Recipe #467723

    This is a recipe we made up, and I have to say, it came out really well! Use whatever meat you have on hand--leftover ham, chicken, or sausage would all be nice. Add some leftover roasted veggies, chopped fine. This recipe is incredibly adaptable.

    Recipe #440332

    This is a (slightly modified) recipe from Nava Atlas' fabulous The Vegetarian Family Cookbook. Yes, you really can bake risotto! I am never making it on the stove-top again--this is so much easier.

    Recipe #419057

    My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.

    Recipe #418988

    This is modified from a package of Turtle Island Tempeh. It was my first tempeh recipe, and it won't be my last. Yum!

    Recipe #418978

    This is based on a recipe from an Eating Well cookbook, but with some major changes. The chard is a toothsome and delicious addition. Trust me--you will like it! Even my chard-hating husband liked this recipe.

    Recipe #412544

    This is a modified version of a recipe from Krusteaz's website. It uses boxed mix to make something quite delicious!

    Recipe #406734

    This recipe is originally from BHG, but I adapted a ton to make it even more flavorful. Be warned: this is a very salmon-y, very piquant dish. Yum!

    Recipe #406368

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