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    93 Recipes

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    From Rachael Ray's "Just in Time" cookbook. I haven't made it yet but I think I will this week - it sounds so yummy!

    Recipe #337832

    2 Reviews |  By hepcat1

    This is my mom's recipe that she always makes for my girls when she comes to visit. My four-year-old loves these and begs me to make them; I finally broke down so that she can have them even when Nana isn't around. The rest of my family loves these, too! Cook time includes time to let batter rest.

    Recipe #331629

    1 Reviews |  By hepcat1

    This is from the Sept 08 issue of Cook's Country. I made this for a family bbq over the summer and everyone loved it. It's suggested to use a mild blue cheese, such as a gorgonzola, in this recipe. If you don't have a melon baller, cut the melon into 1-inch pieces. Toast the pecans in a dry skillet over medium heat, shaking often until golden, about five minutes.

    Recipe #327823

    These are so yummy! From Pampered Chef.

    Recipe #293518

    This is a low-fat and healthy sandwich filling. It was directly inspired by recipe#238462, which is a fantastic spread for crackers! I'm on a quest to fill my body with only healthy - but tasty - foods, so today when I was scrounging my cupboards for something to make for lunch, I concocted this. It's pretty spicy, but that's what I was going for! Put this on a couple slices of high-fiber bread, and you've got a healthy, tasty and filling lunch!

    Recipe #279961

    1 Reviews |  By hepcat1

    I seem to be addicted to black bean dips. This is a great one!

    Recipe #245427

    1 Reviews |  By hepcat1

    This is such an elegant way to serve a salad, and it tastes so good! I highly recommend taking the time to make the dressing, but I'm sure your favorite store-bought would be good, too.

    Recipe #245390

    2 Reviews |  By hepcat1

    Make sure to use a good-quality bread for this; it really does make all the difference. Costco sells a great olive tapenade.

    Recipe #245282

    This makes a light dinner with a salad or a nice appetizer.

    Recipe #245278

    6 Reviews |  By hepcat1

    I considered not posting this since it's not really a recipe, but I was so happy when I discovered this that maybe someone else will be, too! I'm not a fan of flavored coffees (most are too sweet), but cinnamon is an exception. I make it this way several times a week. The amounts listed are VERY approximate; I always just eyeball my coffee and am not sure how much I use. Just go with however you make your normal brewed coffee and sprinkle cinnamon to taste!

    Recipe #245091

    1 Reviews |  By hepcat1

    I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.

    Recipe #245090

    1 Reviews |  By hepcat1

    Flourless chocolate cake with a swirl of cheesecake...yum! This is very rich, so a small slice is all you'll need per person. To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.

    Recipe #245088

    This is so good! It's very easy to make but tastes like something you would get in a fine restaurant. A Bobby Flay recipe.

    Recipe #244950

    I've been on a hash kick lately. This one is my favorite. It's really best with the sauce, so don't skip it! It's worth it! From Bobby Flay.

    Recipe #244814

    1 Reviews |  By hepcat1

    A delicious spin on hash.

    Recipe #244808

    You haven't really lived until you've had a chorizo breakfast burrito.

    Recipe #244803

    You'll never go back to prepackaged burger meat again! The two different meats that are freshly ground give it really great flavor. Courtesy of Alton.

    Recipe #244405

    These are really good! They're great served for brunch for something a bit different from the norm. I have found that the recipe makes twice the amount as what's stated; if you fill them any more than half full, the egg will overflow, so plan on making about 20-24 cups total - at least that's what I always seem to end up with. Make sure to let them sit the full 20 minutes or they will fall apart when taking them out of the cups. These are great reheated the next day, too! Courtesy of Rachael Ray.

    Recipe #243619

    I admittedly haven't tried this yet, but it's fairly similar to one that I've tried here on 'zaar so I feel very confident that I'll love this one, too! So kudos goes to recipe#175635! That is also a spicy melon salad with even fewer ingredients, so if you're interested in trying something like this that's another great option. I'm really looking forward to trying this one from Cooking Light!

    Recipe #242657

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