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    84 Recipes

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    Tired of eating Candy-Cane Joe-Joe cookies straight out of the box? Try them in this recipe! (note: this year I've also seen peppermint Oreos, so you could use those if you don't have a Trader Joes near you). These delicious, fudge-y brownies are made with the popular candy-cane chocolate wafer cookie available at Trader Joe's during the holidays. Make these early in the day as they slice best when cooled completely.

    Recipe #270259

    I realized that with Absolut Apeach vodka, you could skip adding the traditional peach schnapps to this drink. It still has great peach & orange flavor.

    Recipe #394927

    Fudge-y, chewy, and delicious. From Southern Living.

    Recipe #377187

    More sweet goodness from Southern Living. Although a candy thermometer is recommended for this recipe, if you don't have one, you can follow the directions and go by time and color.

    Recipe #377189

    From Cooking Light. It's actually somewhat "light" in calories until you top with ice cream or whipped cream...

    Recipe #377192

    These are adapted from the El Paso Chile Company's cookbook. They are incredibly good and are my favorite late-night snack.

    Recipe #198467

    A great summer side dish from Southern Living. I adjusted their recipe slightly, since the original had too much mustard and not enough bacon for my taste!

    Recipe #377360

    Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.

    Recipe #326858

    These are delicious with macadamia nuts, but are also very good with the more traditional pecans or walnuts. This recipe is less sweet than some muffin recipes - which I think makes them perfect for breakfast. Try them plain, or cut in half and toast in a toaster oven with butter.

    Recipe #218474

    This sounds yummy...from the Frangelico website.

    Recipe #330056

    This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.

    Recipe #389950

    Sweet, sugary, buttery goodness in a pan. This recipe is from Marsee Baking Company in Portland, Oregon. When we lived in that area, we used to pick wild blackberries and I could make this delicious dessert at a very low cost. It was heaven. The original recipe called for marionberries, but they are interchangeable in this recipe. I have never tried using frozen berries for this, so I recommend fresh.

    Recipe #355871

    I love flank steak because it's usually one of the cheapest cuts of beef, but it doesn't taste cheap! This is a great way to cook it for serving alongside grilled corn or other veggies. Or, you can serve it in tortillas as fajita tacos, which is what we usually do. From Cooking Light.

    Recipe #391317

    These are from the May 2001 issue of Creative Home magazine. They make a very rich sugar cookie that melts in your mouth. I use the large Wilton cookie cutters with the rubber grippers. My kids and I make flowers and butterflies in the spring, and leaves and sunflowers in the fall.

    Recipe #188686

    Easy, yummy, individual coffee cakes from Sunset magazine.

    Recipe #391318

    This tasty chicken salad is from Cuisine at Home magazine. They recommend using a purchased rotisserie chicken, which will yield the amount of chicken meat needed for the recipe. You can also use any type of chicken grilled or roasted at home. Just don't use boiled or canned chicken, because the flavor won't be as good.

    Recipe #389776

    Inspired by the classic Waldorf salad, this low-fat version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. From Cooking Light.

    Recipe #391369

    This is another delicious cake from the Cake Mix Doctor's Chocolate book. Since it stays in the pan, it's easy to take to a potluck. Everyone will ask for the recipe. The frosting is divine; good enough to eat with a spoon.

    Recipe #368166

    Chocolate-y peanut-buttery goodness! These bar cookies will definitely satisfy your sweet tooth! I found this recipe in America's Test Kitchen's Family Baking Book. I wanted to make their Recipe #343983 but didn't have unsweetened chocolate on hand, so I decided to try something else for my chocolate-peanut butter fix. The Test Kitchen suggests letting the blondies cool for 2 hours before removing from the pan. Ha ha - as if anybody could wait that long! They are also most delicious when slightly warm. So I wait only 1 hour, just enough time for them to cool and firm up a bit before removing from the pan.

    Recipe #359922

    This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.

    Recipe #376855

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