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    You are in: Home / Erin K. Brown's Public Recipes
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    54 Recipes

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    A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.)

    Recipe #329097

    These are SO moist and very sweet. I recommend cutting them into very small, bite-sized squares. This is a recipe adapted from Woman’s Day Specials Halloween Celebrations Woman’s Day Select Series Vol XIV, No. 2, 2004 (pg. 54, Scaredy Cats)

    Recipe #264245

    This recipe came on the back of an Andes Mint coupon. Looks good, but I haven't tried it yet.

    Recipe #509640

    This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.

    Recipe #268744

    Russian Christmas' staple for years! Deliciously creamy with blanched apricots.

    Recipe #493523

    I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!

    Recipe #268769

    My mom made this all the time when I was a kid, it is so delicious! The recipe came from "Favorite Recipes; Award-Winning Chicken Recipes" on pg. 30.

    Recipe #509642

    This is a family recipe that I got by watching my Oma and Opa cook. Amounts are estimates since they use terms like "about like so", "enough", and "til it's good" to describe how much to every experienced cook. <3

    Recipe #509893

    Served with Vanilla Carrots. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.

    Recipe #464357

    Hummus made with Black beans instead of the traditional chick peas.

    Recipe #251839

    This recipe is great for parties, and you can store it ready-to-go in the freezer for up to two months. It's very handy to keep some frozen for those random black-tie affairs that sometimes pop up at one's residence unexpectedly. This recipe came from "Southern Living, 1993 Annual Recipes". I have found this a great gift for batchelor friends, stores easily, broils easily and impresses ladies and parents alike!

    Recipe #268756

    After book after book of this delicious drink being talked about I decided to make it myself! After several attempts, beginning with imitation butter extract, I ended up with this simple and yummy recipe.

    Recipe #340933

    Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist.

    Recipe #332959

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454536

    Tara's Russian Christmas classic

    Recipe #493527

    By far the best mac & cheese I have ever had. Slightly adapted from “Macaroni and Lots of Cheese,” by Julia Moskin, The New York Times, 4 January 2006

    Recipe #251829

    Recipe #251812

    Great, healthier substitute for chips! I love the crunch, Very helpful with those crunchy food cravings that often accompany the early stages of trying to eat better. The spices can be altered to your own tastes. You can go as simple as salt, or prepare the curry-style mix I use here. (Thanks Kari!) The spice list I give makes enough for --3 batches.

    Recipe #497812

    Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have.

    Recipe #268761

    My dad makes perfect hard boiled eggs, so I finally asked him how.

    Recipe #509641

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