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    131 Recipes

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    I was reading through a past issue of Better Homes & Gardens when I came across this recipe. I had to make it immediately (well the next day, since I didn't have any grape jam on hand). Delicious! From March 2013 BHG.

    Recipe #511194

    At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.

    Recipe #508647

    Adapted from The Joy of Rhubarb by Theresa Millang. Cooking and prep time does not include refrigerator chilling time but does include freezing time.

    Recipe #506835

    This year was my first time experiencing garlic scapes. I grilled some, added some to a salad, and made this lovely recipe. These are great with barbecue or any other way you might enjoy a garlic-y pickle. Cook time does not include cooling time.

    Recipe #502561

    This is originally from Sara Moulton, with a few changes for personal taste preference. We had this today with our Easter dinner and it was the hit of the day!

    Recipe #498350

    I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.

    Recipe #494127

    From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.

    Recipe #493532

    From Betty Crocker. This originally had a chocolate glaze and crushed peppermint candies added to the top but I found they weren't necessary. Tip: Cut the rounds into wedges while they are warm, but do not remove them from the pie plates until they are completely cool so they won’t break.

    Recipe #492285

    1 Reviews |  By flower7

    From BHG, Oct 2012. We had this for Thanksgiving and it was gorgeous but most of all delicious! Prep time includes marinating the squash.

    Recipe #490756

    From Pillsbury (Cheesy Chorizo Chili), with a few modifications. The canned chipotle chile can be substituted with 1/2 tsp ground chipotle powder if desired. This had a nice slow after-burn made as is; if you like it spicier, add additional chipotles or chipotle powder. Be sure to use the Mexican style fresh chorizo not the Spanish style smoked chorizo.

    Recipe #490480

    From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."

    Recipe #489923

    1 Reviews |  By flower7

    From the Farm Journal's Complete Home Baking Book, pg 300. This was different from other buttermilk pie recipes already posted. I did increase the lemon zest a bit when I made it (probably closer to 1 tsp). Per the cookbook: "A lemony custard pie with the texture of a cheesecake, topped with a sprinkle of ground nutmeg."

    Recipe #489922

    I created these to use up some items in the fridge and really liked them. Hope you enjoy too!

    Recipe #488941

    1 Reviews |  By flower7

    I have not yet tried these but they look and sound delicious. From Vegetarian Times, Dec. 2011. Prep time includes chilling time.

    Recipe #488746

    Based on a recipe from Progresso, with a couple changes.

    Recipe #487528

    From Kraft. Raspberry or cherry jello also works. Cook time includes chilling time.

    Recipe #479546

    1 Reviews |  By flower7

    From BHG. Delicious! You may want to add sweetener but I enjoyed without :)

    Recipe #478264

    2 Reviews |  By flower7

    From austria.org, with a few adjustments after making. Serve with potatoes or spaetzle.

    Recipe #477141

    All of the other recipes here for Cheeseburger Quiche were low-carb, crustless versions, which was not what I was after, since I had a pie crust to use. After some googling, I found a few recipes which I combined to make this one. Serve with your favorite burger toppings if desired!

    Recipe #476322

    From Pillsbury. Different from the (also delicious) Jalapeno Popper Cups posted by AZPARZYCH.

    Recipe #475486

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