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    115 Recipes

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    This matches the sharp tang of pumpernickel rye bread with the smooth flavor of pear. You can use other cheeses with this instead of the gouda. I've tried it with feta and blue cheese as well.

    Recipe #260900

    Tasty Cuban fruit shake. You can serve this with or without alcohol.

    Recipe #260505

    Fall time is pear time. Such a nice blend of flavors to warm your tummy. You may top this off with crumbled feta cheese, or blue cheese.

    Recipe #260286

    From Rachel Ray. Yummo!

    Recipe #260241

    This is by and far the best sauce I have ever eaten. My husband finally gave me his recipe and allowed me to take over the task of making it. The longer you simmer this, the more the flavors will blend. It is a nice chunky sauce. Don't cut back on the salt amount...it really is 5 tsps. If you like your green peppers and onion with a little crunch, no need to cook until they are soft. I usually make the sauce around lunch time and keep in the crockpot until supper time.

    Recipe #249395

    This is an appetizer or dessert pizza that combines sweet with piquant. This is made on your outdoor grill, so be sure the racks are as clean as possible. If you don't enjoy blue cheese, this is not for you. Great served with white wine.

    Recipe #228556

    I saw this recipe on a news station segment by Mr. Food in celebration of the Run for the Roses Kentucky Derby. This will definately be on my next Christmas cookie platter. Since this contains alcohol, it is a treat only for adults who are not sensitive to alcohol.

    Recipe #228487

    We found close to 400 Morel mushrooms this spring. I dried quite a few of them using Recipe #153168 and shared them with the family. Those that didn't get fried and otherwise cooked, I had for breakfast every day. A few times, I cooked fresh asparagus with it as well. Try it, you'll like it.

    Recipe #227577

    I came up with this yesterday for lunch when the kids were having barbecued little smokies.

    Recipe #175379

    Recipe #172563

    Using the Azumaya Round wraps as a crust is an easy and quick way to make a fun appetizer that is sure to please.

    Recipe #172562

    From the Azumaya Round Wrap package, which I use them all the time to make wontons, crab rangoon and pierogi, but this is a great fruity appetizer. Use whatever fresh fruit you want if you don't prefer kiwi, strawberries or raspberries.

    Recipe #172561

    The combination of Tofu and Avocado gives this a rich buttery taste. Not for everyone, but I sure enjoy it.

    Recipe #169647

    Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.

    Recipe #169645

    It's best to eat this within 1 hour of making it. It is very refreshing. If you want to take to a picnic, keep the items separate and toss together just before serving.

    Recipe #169120

    This recipe was listed in the Iowa Farmer Today Paper. My FIL made this for me and topped it off with homeade strawberry ice-cream. It is like a cobbler.

    Recipe #168877

    My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!

    Recipe #168876

    Why did the bear cross the road? To eat Mommy's rhubarb cake.....so said my son. This is an easy coffee cake that you will want to let cool completely before cutting into. If you like it more tart, or more sweet, just adjust the sugar amount to your liking. You may use Splenda in the place of sugar. I used my hands to mix up the crust as it makes quite a thick dough. Timing does not include cooling period.

    Recipe #168874

    These are not donuts, but bars. My step-daughter made these and the smell was heavenly. She is entering them in the County Fair this year & hopes to win a blue ribbon. A nice glaze for this would be Recipe #102854

    Recipe #168496

    An easy pastry crust. I can't remember where I got this, but I use it whenever I make eggnog cups and tarts. I use my kitchen-aid mixer with a bread hook for step 3.

    Recipe #168185

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