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    221 Recipes

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    Rich and delicious, I got this from a cookbook of blue-ribbon winning recipes.

    Recipe #309867

    Here is a healthy version from the cookbook The Food You Crave

    Recipe #308279

    My kids love these. I make them with lowfat crescent rolls and light butter. They take less time than 15 minutes in my oven, but it tends to run hot.

    Recipe #308241

    This is from a kids' cookbook, so it's simple to make -- but it tastes wonderful!

    Recipe #308239

    From the recipe book A Man, A Can, A Plan. I served this over rice to rave reviews from my family, including the picky children. I couldn't find a 9-oz can of chedder cheese dip (the pic showed Fritos brand), so I used half a 16 oz jar of medium spiced Tostito brand cheese dip. I typed the recipe instructions as he had them in the cookbook, but I cooked my chicken for a bit longer than 5 minutes, and I added a bit of water to the pan with the vegetables so they didn't burn.

    Recipe #299980

    From the cookbook Allrecipes Tried & True Cookies. I've tried various kinds of chips in these, but like the semisweet chocolate best.

    Recipe #299907

    From the recipe book A Man, A Can, A Plan. This is yummy with Fritos, tortilla chips, or crackers. Cooking time is chilling time.

    Recipe #299906

    From a kids' cookbook - easy for kids to make on their own. This is best served immediately because the cones get soggy after being in the refrigerator overnight.

    Recipe #297683

    from the recipe book The Food You Crave

    Recipe #297594

    From a kids' cookbook. The cooking time is actually chilling time. My 10-year-old made this with very little help from me. The recipe called for gummy fish to put in and on top of it, but we thought that sounded disgusting. We didn't crush the wafers into tiny crumbs, but left some pea sized ones in the mix.

    Recipe #295959

    From the magazine. Though it doesn't call for chicken breast, that's what I use. I imagine it isn't quite as rich without dark chicken, I don't care for non-white parts. Make this ahead of time -- it has to sit in the fridge for 8 hours. I don't think the nutritional info Zaar gives this will be accurate, since you remove the skin and skim it, but the magazine gives it for one cup as: 137 calories, 16 g protein, 2.7 g fat, 11.3 g carb, 56 mg cholesterol, 247 mg sodium.

    Recipe #294363

    From a children's cookbook called Monkey Pudding, this is simple to make and very tasty. I cut the sugar -- it originally called for 1/2 cup, and it was plenty sweet. The original recipe said to chill for 30 minutes, but 24 hours is needed if you want the cookies to be nice and soft (so cooking time is actually chilling time). I use Voortman Vanilla Wafer Cookies -- about 3/4 of the package.

    Recipe #294360

    This was from either Taste of Home or Light & Tasty. Serve over rice. I usually cut up the pork the night before and let it marinate, since it needs 2-4 hours.

    Recipe #293339

    No clue where this recipe came from, but it's yummy. I've used skim milk just fine, as well as reduced fat cream cheese.

    Recipe #292275

    Recipe #292272

    From Evelyn Tribole's Healthy Homestyle Cooking. I usually layer the tortillas with the filling ingredients to make a casserole rather than fiddle with filling them. We eat them with chopped onions, shredded lettuce, and salsa over the top.

    Recipe #292221

    This is what we used to call goulash growing up. I have no idea where I got the recipe.

    Recipe #290261

    I've made these a few times now and my family LOVES them. I got the recipe from Cooking Light.

    Recipe #283390

    I don't know who Toni is, but I got this recipe from Cooking Light.

    Recipe #283391

    I usually start with frozen chicken breasts so it doesn't fall apart -- though if it does, it kind of turns into stew. My family likes this over rice. Ro-tel works instead of diced tomatoes if you like a "kick".

    Recipe #282809

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