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    28 Recipes

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    From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.

    Recipe #277270

    From a Dannon yogurt container.

    Recipe #236742

    This one's a bit different than other recipes with a similar name. Found on the back of a Wilton cake pan label.

    Recipe #198818

    Yogurt and fruit treat. Found on a Dannon yogurt container.

    Recipe #166377

    Found on a Cool Whip container. A little more interesting than the traditional double layer chocolate pie.

    Recipe #159579

    From a Dannon yogurt lid.

    Recipe #416741

    Doesn't get much easier than this.

    Recipe #398228

    From Hallmark Magazine, November 2007. I have not made this yet, but if I do I will probably sub red potatoes, skin on.

    Recipe #389383

    From Cooking with Paula Deen, May/June 2007. I have not made these, but I wanted to save the recipe online. I guessed on the prep/cook times.

    Recipe #389313

    From a Stonyfield vanilla yogurt container. Cooking time is freezing/refrigeration time.

    Recipe #369498

    From allrecipes.com, originally submitted by Shopill. An easy way to spice up traditional Rice Krispie Treats.

    Recipe #366795

    Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can also serve cold by allowing it to cool 15 minutes, then chilling 4 hours.

    Recipe #366176

    From the March 2009 Cooking Light. This makes a lot of chutney, so in the future I will halve the chutney recipe. The porkchop portion alone would make a good sandwich. The most time-consuming aspect of this recipe is dicing the apples.

    Recipe #360120

    From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days.

    Recipe #349827

    Recipe #349817

    Recipe #334235

    From the September 2008 Relish magazine.

    Recipe #324110

    From the September 2008 Relish magazine.

    Recipe #324107

    From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows--the aroma from the cooking spices will definitely clear out your sinuses (or, at least, they cleared mine!). I used diced chicken breast and served over basmati rice.

    Recipe #323804

    From a Dannon yogurt lid.

    Recipe #317750

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