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    10 Recipes

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    Brown rice and milk, lightly sweetened, makes a good treat or fun breakfast. This makes a big batch, so my 3 kids and I can have it for breakfast a couple times, and also for snacks. This recipe is based on "rockin' rice pudding", but after all the changes, I needed to enter it on its own. Short grain brown rice is especially good for rice pudding, but we usually use long grain or basmati brown rice, as it's what we have on hand.

    Recipe #517689

    This recipe is from Relish magazine. We liked it, and were interested in the idea of adding tea leaves to food. It may still need a little tweaking. I used less ginger, as my hubby isn't crazy about tons of ginger. I intend to try it with a little orange marmalade instead of peach preserves, for a change. It is good served with basmati rice and a spinach salad.

    Recipe #362996

    This is a tasty basil-spinach pesto, good on bruschetta, chicken, pasta, and more. It is from Relish magazine.

    Recipe #362945

    This recipe is from our newspaper. "This pasta in broccoli and pine nut sauce is richly flavored, yet healthy. The broccoli stalks are pureed with garlic and pine nuts to create a pesto-like sauce, which is then tossed with the florets, pasta, and fresh basil. If you like, top each serving with a sprinkling of grated parmesan cheese." (For vegan option don't add cheese.)

    Recipe #362911

    I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.

    Recipe #351701

    I looked forward to Grandma's fudge every Christmas, and for years I pictured her slaving over a hot stove making this from scratch. When she gave me the recipe, I was shocked at how easy it was. You can leave out the mint for plain fudge, and add toasted walnuts for nut fudge.

    Recipe #351647

    This is the best on those hot summer days. I can almost taste it now. It is best with very fresh ripe juicy peaches. This recipe can also be done with strawberries for a glazed strawberry pie. This may take more or less peaches depending on size. Can be served on it's own or with fresh whipped cream or vanilla ice cream. (Cook time is chill time.)

    Recipe #351645

    This is my mom's basic chocolate chip cookie recipe, and the one I grew up with. It's from a Canadian church cookbook. It's my favorite for oatmeal cookies. The cookies stay nice and moist and chewy. They are good with any combination of dates, raisins, chocolate chips, butterscotch chips, pecans, and walnuts. 1 tsp cinnamon can be added for nuts, dates or raisins. (I decreased the salt from 1 tsp to 1/2 tsp since I use salted butter.)

    Recipe #351643

    Every Christmas our next-door neighbors would give us a plate of these (and many other) cookies. They were a delicious Christmas tradition we never had to make. But when I moved away I begged for the recipe and now I make them every Christmas for us. I also share some with the neighbors if they're lucky. The recipe is easier than it looks, and is different from other rugelach in that it uses sour cream instead of cream cheese. It can be handy to make the dough and just bake a dozen cookies when needed for a cookie plate for Christmas parties. Prep time does not include chilling time.

    Recipe #341855

    This was inspired by all the zucchini from the garden, and leftover rice. It is especially good with Basmati rice. I make some without tomatoes for my husband, who has a thing about tomatoes.

    Recipe #248816

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