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    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a Rustic recipe that I derived from an old New York Times cookbook. It's very simple and quite good with rice pilaf.

    Recipe #109048

    My mom e-mailed me this recipe last Christmas. It's wonderful for Wintertime and a seriously great adult cookie. Make sure your butter is at room temperature!

    Recipe #108763

    9 Reviews |  By Reed

    My family loves these more than Cheez-its. I like to make them as snacks. Make sure you refrigerate them overnight, or the crisp just won't be there. Extra sharp cheddar is a must! Silpat mats come in handy for these.

    Recipe #108486

    1 Reviews |  By Reed

    This recipe comes from a 1992 Gourmet magazine. My mom was actually the first to use it and it makes a great spread for rye crackers for appetizers. Time includes chill.

    Recipe #108301

    2 Reviews |  By Reed

    This is a recipe from the Los Angeles Times by Russ Parsons. I saw this while flipping through the Food section at the airport and It caught my eye because my husband absolutely loves artichoke dip and I thought I might try something a little different. This is definitely fancier, but very good.

    Recipe #108164

    This is a recipe from the San Francisco-based chocolate company that I retrieved while on vacation there. It's rather decadent and sweet, but looks very pretty on table for company.

    Recipe #107952

    1 Reviews |  By Reed

    This is a very versatile and widely enjoyed pasta dish with chicken. It has an Asian influence with a very nice sesame flavor. I whipped it up one evening with a limited pantry and my little one named it. Joint collaboration on this one, folks! Oh yea, and the key is with the FRESH ginger.

    Recipe #107229

    This is a simple and elegant soup from the late and dear Julia Child. Even my little boy loves this.

    Recipe #106785

    2 Reviews |  By Reed

    From This is a recipe from by Shellagh Connelly and happens to be the favorite breakfast dish of my son. "Keep the eggs tender by slowly scrambling and not overcooking. A heavy non-stick pan is a great help here."

    Recipe #106549

    This recipe comes from the 1994 Sunset Recipe Annual. It's by Marie Mitchell, and our family likes it with our sandwiches.

    Recipe #105875

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