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    28 Recipes

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    Doesn't get much easier than this.

    Recipe #398228

    From a Dannon yogurt lid.

    Recipe #317750

    Recipe #334235

    From a Dannon yogurt lid.

    Recipe #416741

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

    Recipe #166377

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

    Recipe #366795

    From the September 2008 Relish magazine.

    Recipe #324110

    From the September 2008 Relish magazine.

    Recipe #324107

    From Gourmet, May 2008.

    Recipe #317596

    Recipe #349817

    From a Dannon yogurt container.

    Recipe #236742

    From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them.

    Recipe #293777

    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 a Dannon Lowfat Vanilla Yogurt lid.

    Recipe #257143

    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 The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

    Recipe #309668

    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

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