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    174 Recipes

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    3 Reviews |  By Marz

    From Real Simple. You can use any berries for these...such as blueberry or blackberry! Or better yet, use a combination of berries.

    Recipe #313977

    2 Reviews |  By Marz

    From Cooking Light. Posting for safe keeping sake.

    Recipe #313974

    This bundt cake is so moist and the chocolate and cinnamon combo resembles Mexican chocolate Yummy! From Southern Living.

    Recipe #313781

    1 Reviews |  By Marz

    Peach season is coming, so I thought I would post this cobbler recipe. This is nice because it doesn't yield a whole bunch, just enough for four servings. And Oh So Yummy! From Cook's Illustrated.

    Recipe #313773

    1 Reviews |  By Marz

    Recipe from Fine Cooking Magazine. Great way to use up summer berries! This recipe yields a smaller amount than the average cobbler recipe, so it is great for small gatherings....

    Recipe #313179

    1 Reviews |  By Marz

    A middle eastern salad, that is so good! Especially if you like a lemon overload. From Quick and Simple.

    Recipe #307099

    Published in Quick and Simple...although I have not tried this, it sure looks yummy!

    Recipe #306902

    1 Reviews |  By Marz

    To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over. Published in Cook's Illustrated May, 2008.

    Recipe #303265

    This recipe, submitted by Angie Rumer and Joy Buckingham of New Sharon, Iowa, was one of the winner of our 2005 Holiday Cookie Contest. Once cookies are frosted, sprinkle them immediately with the crushed peppermint candies; if you allow the frosting to dry, the candy won’t stick to it.

    Recipe #303259

    2 Reviews |  By Marz

    Published in Cooks Illustrated May 2008. 'Sandy,' 'crumbly,' and 'bland' shouldn't be words used to describe a raspberry bar. 'Tender', 'fruity,' and 'crunchy' -- that's more like it.

    Recipe #303256

    Published in Family Circle, Dec 2007 edition. The combination of flavors in this recipe are amazing, and it also produces a moist cake.

    Recipe #303246

    This recipe was published in the Chicago Tribune, Good Eating section and it caught my eye. The recipe was adapted from "Bundt Bliss", by Susanna Short. It is said to make a very dense cake, and YES, you put the entire orange in the cake peel and all. This gives the cake an intense flavor.

    Recipe #303190

    2 Reviews |  By Marz

    Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.

    Recipe #303188

    Rich, moist, and dainty, without the bother of creaming butter or finding great fresh berries, best describes these muffins. From Cook's Illustrated, published, Sept 2001.

    Recipe #303157

    2 Reviews |  By Marz

    From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

    Recipe #303143

    From Fine Cooking. Feel free to leave it out of these bars—you’ll still get a luscious, tart and tangy, sweet lemon bar.

    Recipe #302691

    1 Reviews |  By Marz

    This recipe was published in Quick and Simple magazine and it is a great way to use up apples during the fall season.

    Recipe #302640

    This recipe was printed in Quick and Simple Magazine and it looks good, although I have yet to make it.

    Recipe #302636

    10 Reviews |  By Marz

    These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.

    Recipe #302200

    No meat is added in here! Instead an interesting ingredient that has the texture of ground meat...bulgar wheat!! Also, there is pumpkin that makes this smooth and creamy with lots of vitamin A. Who can ask for anything else?? This came from Woman's Day magazine (May 2008)

    Recipe #302188

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