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    174 Recipes

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    These are my most requested cookies during the holidays. Ever so good! From Fine cooking magazine.

    Recipe #289360

    1 Reviews |  By Marz

    This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen. Published in Cooking Light Magazine

    Recipe #289095

    1 Reviews |  By Marz

    From Gourmet Magazine (Feb 2008 edition). Makes a nicely moist case, which can be a great way to use up your overly ripe bananas. The chocolate addition is awesome!

    Recipe #289016

    1 Reviews |  By Marz

    This is a very moist cake. It was published in Bon Appetit 2002.

    Recipe #289010

    If you like cornbread, this is a twist, because of the added blueberry. Not too sweet, just right.

    Recipe #289007

    3 Reviews |  By Marz

    From Bon Appitit, although this muffin is so simple and basic, it is pretty tasty and deserves to be posted.

    Recipe #289003

    1 Reviews |  By Marz

    This recipe is a bit time consuming, without doubt. However, the final product is to die for!! Once decorated this cake is soo beautiful. This was published in Bon Appetit, March 2007 edition. This cake should be done a day before.

    Recipe #288998

    2 Reviews |  By Marz

    Got this recipe from King Arthur's catalog. Although, I have not tried it yet, it looks good. Posting for safe keeping.

    Recipe #288735

    14 Reviews |  By Marz

    I got this recipe from Robin Miller's Quick Fix Meals. I have made this several times and my husband loves it. And it is so easy to make! I usually just buy Tyson's ready cooked chicken breast strips (two 6oz pkgs) pre-seasoned with southwestern spices. I sometimes use multi-grain flour tortillas, when I can find them in the store.

    Recipe #288582

    1 Reviews |  By Marz

    This recipe came from the Martha Stewart's web site. It is probably best to use fresh blueberries in this recipe, or if you use frozen make sure they are well thawed out. The sugar topping makes a crunchy topping. I love the addition of lemon zest in the scones, because it brings out the blueberry taste. Instead of zest you can also use lemon oil (1/4 tsp), and you will get a mild background lemony taste. Probably best to make these on the day you will eat them. They are not as good the day after. Right out of the oven with a pipping hot cup of coffee is the way to go!

    Recipe #288503

    1 Reviews |  By Marz

    From Martha Stewart's Everyday Food magazine. Instead of regular blueberry this recipe calls for cranberries. Yummy scone recipe!

    Recipe #288499

    This recipe contains muesli cereal. Got it from Martha Stewart Living Magazine. Although I have not made it, it sure looks good!

    Recipe #288496

    These go nice with a hot cup of coffee in the morning. You can bake this in a bundt pan, the cake has a cinnamon sugar filling in the middle and a lemony glaze on top. A must try.

    Recipe #288459

    This recipe makes a nice bar cookie.

    Recipe #288451

    By using this SIMPLE crust recipe, you end up enhancing and improving on the store bought pie crust. Just a few easy steps, sealing the crust with parmesan cheese prevents a soggy crust The melted cheese creates a somewhat water proof barrier that helps keep moisture IN the filling. The cheese also enhances the over flavor of the crust. After trying this recipe, I always use this recipe for making quiche crusts.

    Recipe #288450

    This is a Brazilian is super popular in Brazil. The brigadeiros (you can find a few of these recipes already posted on this site) are a smaller version of this dessert. This is the bigger version....a cross between flan and chocolate pudding. You have to bake this in baine marie...meaning the baking pan must be submerged into a larger pan (I use a turkey roasting pan) filled about 1/5 full of boiling water. Then you place the whole thing in the oven to bake. This creates a more delicate baking process.

    Recipe #288447

    This is a very fast pasta dish to make. My son loves this! It is so easy to make! Top this with grated parmesan cheese and you are good to go!

    Recipe #288442

    2 Reviews |  By Marz

    From Cook's Country Aug/Sept 2007 edition. This muffin tastes like a coffee cake, it is so good! There is cinnamon sugar streusel in the middle and top of the muffin. Very crunchy and sinful!

    Recipe #288441

    A freind gave me this recipe and I am not sure where she got it from. Al I know is that when she made it, I said I WANT THAT RECIPE!! So, here it is:

    Recipe #288433

    This recipe also makes a dozen standard muffins. A spin off from the regular cornmeal muffins. Goes well with a cup of soup.

    Recipe #288425

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