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    190 Recipes

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    Recipe #473793

    These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!

    Recipe #473519

    Another favorite from Mark Bittman!

    Recipe #473162

    This is like Mexican street corn on the cob but easier to eat and whip up and it serves as a great side for any Mexican entree or with potatoes and eggs for breakfast.Trader Joe's sells delicious pre-roasted corn in their frozen aisle

    Recipe #472489

    I got this recipe in an exchange. Originally from Chef Chloe.

    Recipe #471731

    These are a small soft cookie from Martha Stewart.

    Recipe #469734

    adapted from a recipe exchange - great, imaginative fall dinner. delicious served with roasted vegetables and crusty bread.

    Recipe #468940

    from smittenkitchen.com. she says: "This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. We are completely obsessed with it already. Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there’s wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler’s birthday party, if you get my drift... the final cake is only 3/4- to 1-inch tall, and bakes quickly.... Oh, and it’s still a one-bowl cake."

    Recipe #468874

    Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!

    Recipe #468575

    From Around My French Table, got in a recipe exchange. A great fall entree and an impressive addition to a Thanksgiving table!

    Recipe #468473

    This was my friend's favorite dessert growing up. Zabaglione is an Italian dessert custard served hot. This dish is not so much about the ingredients bu the preparation.

    Recipe #468183

    Got this is a recipe exchange from my cousin! This is sort of like a deconstructed white veggie lasagna.

    Recipe #468048

    Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.

    Recipe #467964

    This is a recipe I made up! Subtle sweet potato taste with beautiful colors!

    Recipe #465223

    Passed along to me by a family friend. This is equally good but very different with goat cheese or cheddar cheese.

    Recipe #465165

    An out of this world appetizer. The flavors together are fantastic. A sure fire way to impress!

    Recipe #464443

    From smittenkitchen.com

    Recipe #464115

    Delicious with tomatoes fresh from the garden.

    Recipe #463976

    From What's Cookin, Chicago? Feel free to substitute basil for spinach - I did, then added some wilted spinach into the pasta later. Delicious!

    Recipe #463643

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