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    90 Recipes

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    This is my all purpose BBQ sauce--for brisket, ribs, etc. It is a pretty traditional sauce, a little sweet and a little tangy! (It is also included in my brisket recipe.)

    Recipe #305970

    This is based on a sugar cookie recipe that I found through Pinterest ( I really like the flavor, and for all that does spread a little bit (note: the more you work the dough, the more it spreads), it is my new favorite sugar cookie recipe. I especially like making half batches--just enough for two cookie sheets worth! I made a few modifications and made a few changes to the directions. Prep time includes chill time and cook time is for 4 cookie sheets. (As a side note, I really like the three stages of the recipe--10 minutes to mix, then chill, --10 minutes to cut out, then chill, then bake. With the breaks, I find it easier to fit this recipe into an afternoon playing with my children) Added here are the measurements for a 3/4 size batch, as I have found it helpful: 3/4 cup butter 3/4 cup shortening 3/8 cup granulated sugar 1 1/8 cup brown sugar 1 1/2 egg 1 1/2 Tbs vanilla 3/16 tsp almond 4.5 cups flour

    Recipe #499456

    This is a recipe from Alton Brown's show Good Eats. (He is my hero!) It is modified from the original by using 1/2 tsp instead of 1 tsp of Adobo sauce and extra salt. A great side to go with a steak and a salad!

    Recipe #186141

    A good, light salad for picnics with a great, fresh flavor! Can also be used as a main dish for those hot summer days! I like to use rotelle (wheel shaped pasta) as the ingredients get stuck in the spokes!

    Recipe #171088

    1 Reviews |  By Dwynnie

    I think this is based on a Cooking Light recipe, but I can't remember! A very easy side dish for a dinner party or brunch! Note: DH and I both really like this dish, so the serving size is big! Update 12/31/2011: I finally found the original recipe from Cooking Light. The original sauce was: 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 1/4 teaspoon salt, 1 tablespoon mustard seeds

    Recipe #194343

    1 Reviews |  By Dwynnie

    This is a great potato salad that my Aunt makes--my favorite non-garlic, non-blue cheese salad! Recipe time counts standing time.

    Recipe #236090

    2 Reviews |  By Dwynnie

    I love risotto and needed to find one I could bake in the oven while I cooked dinner on the stove top. This is a very easy risotto that tastes great and was described as "no fail" on the Cooking Light website. To me, risotto is the ultimate comfort food that can always be served to company! And this one requires no slaving over the pot!

    Recipe #188556

    1 Reviews |  By Dwynnie

    This recipe is essentially for stuffed artichokes, without the mess, in a bite size! A quick and easy side dish or appetizer, this recipe can be baked in the oven, or even put out on the grill (in an aluminum pan), and is great for company! As a plus, the goat cheese topping can be made ahead of time. Note: The serving size is for this recipe as a side dish.

    Recipe #333130

    This is based on the recipe posted on the "Sam the Cooking Guy" website. I simplified it a bit, but it turned out great! I hope that you enjoy!

    Recipe #210672

    2 Reviews |  By Dwynnie

    This is a recipe that was given in the packet from a workshop I took at the Wilton school. It is a very good recipe and isn't exactly like any of the other buttercream recipes I saw! Great for decoration or for icing (once it is thinned with a little milk/cream). The picture is of a cake with royal icing roses and 3 Tbs of Kahlua added to the buttercream.

    Recipe #211373

    I love risotto and this is the recipe that I always use. This is the base recipe for risotto, from the "Risotto" cookbook by Judith Barrett and Norma Wasserman. Cheese, herbs, cooked vegetables, etc. (the condimenti) is added at the end after the basic recipe is complete.

    Recipe #188557

    This is my version of my great-Grandmother's Greek meat pie recipe. (I don't think that she would mind me adding some additional flavors!) I like to make it as a baked large pie with eggs to bind the filling, but originally the pies were deep-fried pinwheels. Time does not include browning the meat, cooking the rice, or preparing the pie crust. Note: Recipe #171806 is a great oil pastry recipe!

    Recipe #189535

    I really need to work on better names for my recipes! This is a good one-pot dinner that I made from pantry ingredients. (Yes, I generally have goat cheese around the house!) It is a little similar to a couple of other recipes, but with slightly different seasoning. I hope that you like it!

    Recipe #186230

    2 Reviews |  By Dwynnie

    These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!

    Recipe #199268

    This recipe for honey cookies comes from and I didn't want to misplace it (or have it disappear on me for some reason)

    Recipe #241479

    A great light lunch salad! This is somewhat similar to other recipes, but not quite the same--and it can be made year-round! Note: Cooking time is chill time.

    Recipe #349636

    2 Reviews |  By Dwynnie

    I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!

    Recipe #177640

    3 Reviews |  By Dwynnie

    This is a copy cat recipe that I found on and it is the best cajun seasoning I have found!

    Recipe #187842

    This is a good dressing recipe that we like with pork chops or duck. (It can also be used as a stuffing.) I based it on a few different recipes for brown rice dressing, but think it has an extra richness with the butter and the egg. The seasonings, of course, should be adjusted to your taste!

    Recipe #294242

    This is based on a recipe from the Buitoni web site, but with changes of course! You can use parmesean, but the gorgonzolla cheese is a great combination with the Caesar dressing!

    Recipe #178410

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