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    15 Recipes

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    I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.

    Recipe #194588

    This is a delicious recipe that I found in the Mrs. Fields Cookie Book. I have made it several times and the brownies have always turned out moist and tasty with a gooey ribbon of caramel through the middle. It's a little extra work as the caramel is made from scratch, but it is very worth it. Hope you enjoy!

    Recipe #207432

    I ripped this recipe from a magazine a long time ago. I made it many times and it always turned out delicious as well as beautiful. Since then, I misplaced my box of recipes torn from magazines until the other day. I had previously tried to find this recipe on Zaar, but couldn't so I was happy to find the clipping so now I can share the recipe with all of you. Since the layers are baked separately, the cook time and the prep time overlap somewhat. Prep time does not include refrigeration time. I have used low-fat cream cheese and it turns out just as good. Enjoy!

    Recipe #189444

    I came up with this recipe myself. I hope you like it. It isn't as sweet as some quick breads because of the cranberries, but I like the tartness. Let me warn you, though. It smells really good fresh out of the oven, but PLEASE let it sit overnight in the refrigerator before trying it. When it is still warm, but flavors haven't blended and it is extremely tart. The longer it's allowed to sit, the better it gets. We had this for Thanksgiving and I received several compliments on it. Prep time is an estimate. Enjoy!

    Recipe #198117

    Here is another recipe for cheese curds. It's from the back of a bag of them from a creamery in Wisconsin. I haven't actually tried these yet. I will update when I do. I am sure that like other cheese curd recipes, it is not recommended that you substitute regular cheese as it WILL make a mess. String cheese should work instead of cheese curds if necessary, though.

    Recipe #201946

    I tweaked a recipe from the back of a can of Rotel Tomatoes to suit my friends and I. I have made it this way for many parties and have always gotten rave reviews. It works well in the crock pot also, and that way is recommended if you are making it for a party, etc. where it will need to be kept warm.

    Recipe #203207

    This is a great salad dressing that I found in a raw cookbook. It's a thin dressing, but I think thin dressings coat the salad better. I use a little more honey than it calls for (about an extra tablespoon or so). I use an electric juicer to squeeze the lemons, which makes the prep time very quick. This recipe makes 4 cups and will last over a week in the refrigerator..

    Recipe #393261

    I love making asparagus this way. It's quick and easy and tastes like you went to a lot of trouble.

    Recipe #231238

    Crepes are surprisingly simple to make. These are great filled with blueberry sauce and vanilla yogurt.

    Recipe #213392

    This is my favorite way to make baked beans. They can be made in a crock pot, in a skillet, or even in a dutch oven. I use smoked Italian sausage, but other types of smoked sausage can be used as well.

    Recipe #362067

    This recipe is from my Mom. She made these a lot when we were growing up because they are so easy and good. I called her the other day to get the recipe, and I saw that it wasn't on here, so I decided to post it.

    Recipe #426378

    I grew up eating these. This is a recipe originally from an old Nestle cookbook that my mom adapted to suit us.

    Recipe #197135

    This is one of my favorite recipes to make when I need to make a snack really quick. I have made these nuts a couple of times and packaged them for Christmas gifts. They also make a good snack on a cold evening. I often make a double batch and use both pecans and walnuts. Salt can be varied depending on how salty you would like them to be. This recipe was originally from a really old Betty Crocker cookbook, but I varied it a little.

    Recipe #298923

    This came in my e-mail today from Very Best Baking. I haven't tried it yet, but it looks delicious and Very Best Baking usually has good recipes. It actually calls for Nestle Toll House Milk Chocolate and Caramel Swirl Morsels, but the computer would not let me put that. I'm sure that it would also be good with regular milk chocolate chips. I will update as soon as I make it.

    Recipe #221814

    This is one of the first bread recipes that I ever tried. It has some seriously weird ingredients, but it is so good and has never failed me. Don't be scared by the fairly lengthy instructions. This bread really is pretty easy to make and is absolutely worth it. It's great for sandwiches. If I'm making it for sandwiches, though, I generally leave out the cinnamon. The recipe originally came from one of those brand name recipe books. The prep time varies quite a lot depending on the temperature as the dough is rising, etc. I tried to include the time that it takes for the dough to rise in the prep time. **IMPORTANT NOTE** The computer would not let me put 2 packages of yeast in the ingredients. 1/2 ounce is equal to 2 packages of active dry yeast.

    Recipe #193488

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