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    115 Recipes

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    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

    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

    My son asks for this almost every morning for breakfast. I like it because I don't really have to mess up the kitchen & it is quick. Different wattage microwaves may cause a slight change in the times that you cook. Using less eggs will change the time as well. If you forget the cooking spray, clean up is not as easy.

    Recipe #164143

    These are best if you let them sit in the refrigerator up to 2 days to allow the juices to soak into the eggs. I just cut open tea bags, since I don't have bulk tea. All passive time is cooking & cooling. Very pretty.

    Recipe #161291

    From www.TopSecretRecipes.com OF COURSE it's NOT the real thing....so don't try to review it as if it were. Just enjoy it for what it is. If you enjoy it....Great. If not, provide a suggestion as to what I can do to make it better.....My husband will be the first to tell anyone that a copycat recipe isn't quite the same as the real thing. I found this on cdkitchen.com last night & tried it last night. Be sure to let it cool completely. DH said - - "THIS IS IT!"....so, we've thrown away all the store boughten dressings. Montana Heart Song wanted to know if it can be made with splenda & so I tried it & the answer is yes!!! (updated recipe)

    Recipe #157895

    From Betty Crocker Quick & Easy. Dip these in pizza sauce, salsa, or spaghetti sauce that has been warmed up.

    Recipe #156489

    A light refreshing mixture to serve for breakfast or as a summery dessert. I use Splenda as I cannot digest sugar, but you can use sugar in its place if you wish. I haven't used ginger powder in place of fresh ginger. If you do, let me know the results!

    Recipe #156488

    You do not need an ice cream maker for this. Pistachio ice cream is my favorite & hard to find. I cannot digest sugar, so I took a woman's day recipe and changed it to fit my needs. I prefer salted pistachios, but feel free to use unsalted. You can use regular sugared pudding as well, but if you do, use the 3.4 oz size. This freezes very hard, so it's best to eat it up shortly after the first 2 hours!

    Recipe #156485

    Since having gastric bypass, eating hamburger is like digesting gravel! So, here is one of my veggie burger recipes. Feel free to add spices to fit your taste, such as cilantro. A bit of green chile or jalepeno will warm the taste of it as well! I've updated the recipe (4/22) per Jilibean's suggestion to bind the patties together more...thanks Jilibean!

    Recipe #156332

    From Cooking Light - -Tangy dip that is great on hard bread sticks.

    Recipe #156003

    Fresh Star Fruit is one of the things I miss most about living in Guam. Carambola (Star Fruit) looks just like a star when sliced. The skin is a glossy golden yellow when ripe, its matching flesh beautifully translucent and dotted occasionally with a dark seed. When ripe, it is juicy and fragrant. Its flavor, depending on the variety, can range from exotically sweet to refreshingly tart. In general, the broader set the ribs, the sweeter the fruit. This recipe is from a Martha Stewart cookbook. Most of the time listed is cooling time for the ginger broth.

    Recipe #155520

    This is light & refrshing. Slicing melon in thin strips gives you the wrapper for the "sushi"

    Recipe #155513

    The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.

    Recipe #155118

    A little sweet, a little salt - - great for that "PMS" time where you want to mix the two and have a dip for crackers, veggies, or chips. To save on time - use the Oscar Mayer Ready to Serve Bacon

    Recipe #154929

    No one did it better than Gigi. She made this little salad for us all the time using different fruits - -sometimes peaches, sometimes pears. I always loved it. This recipe shows how to make it for 1 person, but it doesn't take much to increase it for however many you wish to serve.

    Recipe #154630

    I got this recipe when with a rolling pin set that I got from QVC in '96. They make HUGE rolls. I almost always put fruit in them as well - - cherry pie filling, cooked apples, dried apricots and the like. It makes way too many rolls for my family to enjoy while they are fresh, so once I roll them up and cut them, I only cook 3 of them and the rest go into the freezer. Then, I can take a few out at a time, thaw them & allow them to raise, then pop them into the oven.

    Recipe #153916

    My mom used to make these outside on the firepit. We hated to wait until Fair Time to have them - - so she endulged our sweet tooth often. The recipe shows how to make them inside!

    Recipe #153798

    These elusive tasty mushrooms are only available for hunting for a short time in the spring. When hunting - -please use a net bag such as the bag that covers your onions. The reason for this: While they are in your bag & you are moving around, the spores can shake free and fall to the ground to produce more mushrooms. Morels take 5 years to produce a nice crop in the wild.

    Recipe #153168

    This was in a collection of recipe cards by my grandma (Gigi). It is quite simple and delicious.

    Recipe #152954

    I made Recipe #148947 last night & needed a quick sweet and sour sauce & didn't have time to run to the computer to find one here on Zaar. So, here is my concoction. My husband loved it!

    Recipe #152434

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