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    You are in: Home / The Amazing Christy!'s Public Recipes
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    9 Recipes

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    It's a nice change from apple pie.

    Recipe #145377

    Found this on a Tillamook butter package. And they do make me think of my Grandmother.

    Recipe #145376

    This recipe was published in a Southern Living magazine and my sister and I love it. YOU MUST USE A KITCHEN AID MIXER OR SIMILAR STAND MIXER! You cannot use a hand mixer or rotary bowl mixer. Easy and Yummy. You can glaze with thinned apricot preserves for a little more decadence. I have used the recipe for petit fours baked in a 10 x 15 pan with a poured/dipped fondant. This recipe always brings compliments. Prep time includes cooling.

    Recipe #144841

    My husband was having a stint of wanting Kool Aid Pies this summer and one day I wanted something chocolaty. So I tried something different on an old favorite. You could also use a prepared Nilla Wafer Crust. Cooking time is a good chill time.

    Recipe #134807

    In my quest to find alternatives to pasta salads (trying to live on the low glycemic index), I found some grain recipes, and many call for tabbouleh. We have a hard time finding it or bulgar wheat. A little unbelievable to me with Arrowhead Mills down the street, but I digress. I decided to try to use barley and this is one of my recipes. I took it to a 4th of July Party and everyone loved it. I hope you do too. Time does not include the barley cooking and cooling times. As a side note, my husband loved it, but thought I could have made a bit more dressing. If you can't find concentrated Pesto paste (NOT pesto in the deli, but the paste) use 1/2 tsp dried basil.

    Recipe #129328

    I wanted to develop a marinade that was different than what we had been using. I introduced my DH to Tandoori and he loves it. He also loves Asian and Mexican food, so 'Voila'. We used a skirt steak the first time and when there should have been seconds there were none. He wants to try it on chicken next week. Time is for prep time of marinade and minimum marinade time. Cook times will vary with meat selection.

    Recipe #127045

    Hubby and I were dying for hummous and we live where we can't always get it or the ingredients. Found a Mexican grocer that carried sesame seeds by the bag. Thought to myself "Self, you can do this" and it turned out soooo much better than store bought. I don't know how authentic it is, as both my husband and I are Scotch/Irish, Indian, and I am half Ukranian, but I will be making this over and over again.

    Recipe #126409

    Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container. Now this recipe is not for the actually cooking of the meat. That is left to your creative juices.

    Recipe #126397

    This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!

    Recipe #116051

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