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    16 Recipes

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    Bring an extra demension to buttercream frosting with Blackberry preserves.

    Recipe #372538

    Sauteed shrimp with with pearl couscous. The smple tomato and white-wine sauce adds spark.

    Recipe #400959

    An easy, healthy meal

    Recipe #378065

    Credited to Sarah Howard- printed on May 12 edition of Creative Loafing. This cake calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy, and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you're done scraping out the tiny seeds, throw the pod into a mason jar with baker's sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimnsion to your recipes.

    Recipe #372246

    From Self Magazine. Oats replace part of the coconut to make this lowfat yet still satisfying.

    Recipe #391142

    Delicious hazelnut waffles

    Recipe #388949

    From Cooking with Paula Deen May/June 2007

    Recipe #404487

    This recipe comes from Wrights Gourmet House in Tampa, FL. Tip- For moist brownies, always let melted chocolate cool before adding to other ingredients.

    Recipe #380148

    An easy recipe from Publix Greenwise Market. Unlike many other dried legumes, split peas do not need to be presoaked before use.

    Recipe #378109

    From Cooking with Paula Deen May/June 2007

    Recipe #404488

    This recipe came with my Giant Cupcake Pan

    Recipe #401579

    Cumin, coriander, and cinnamon give this soup a Moroccan flavor. Lemon gives it extra zing. If you make it ahead of time, skim the fat off of the top before reheating for a lower fat option. Delicious and simple.

    Recipe #440909

    Tricking and treating may be all about the kids, but this grownup use for candy corn will give adults yet another reason to raid the little ones' goodie bags. This martini-style cocktail uses vodka infused with candy corn, which needs to be made at least 3 hours ahead. From Food Network magazine.

    Recipe #417497

    This is a recipe I am still tweaking. Please feel free to provide feedback.

    Recipe #375446

    Classic gingerbead cookies

    Recipe #162086

    My own creation. Easy and delicious chili.

    Recipe #408835

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