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    90 Recipes

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    Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!

    Recipe #169041

    This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

    Recipe #265639

    The easiest recipe I have found for this great sweet/salty treat! (So easy, it doesn't have to be a treat!)

    Recipe #169050

    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

    9 Reviews |  By Dwynnie

    This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

    Recipe #346063

    6 Reviews |  By Dwynnie

    This is the Thunder Cake recipe from Patricia Polacco's "Thunder Cake" picture book. It is a wonderful chocolate cake with a hint of fruit flavor from the secret ingredient! It is perfect frosted with Recipe #169403 and topped with fresh sliced strawberries! (The strawberries and tomato match wonderfully and I promise that no one will know it is tomato, they will only ask what you did to make it so wonderful!)

    Recipe #171669

    5 Reviews |  By Dwynnie

    This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve Red Sangria" as well!)

    Recipe #169028

    5 Reviews |  By Dwynnie

    The title isn't inspired, but I swear the dish is!

    Recipe #186147

    4 Reviews |  By Dwynnie

    This is a super easy, super tasty recipe that my mom used to make all of the time when I was a kid. This is a wonderful dessert (or even breakfast) in the fall--though it is more like a cobbler then a cake (the more apples you use, the more cobbler-like)! Also, I'm not sure that it really is a Swedish recipe as it was shared by a Greek neighbor, but it is still great! Update: I realize that it seems strange, but this recipe really doesn't need extra leavening--I have double-checked a number of times as it seems like it should have some! Though I don't think it would hurt to add some... :-)

    Recipe #258860

    4 Reviews |  By Dwynnie

    This is my version of tuna salad. Great as a sandwich filling, with crackers, or mixed with cold pasta. Depending on what you do with it, this is 1 or 2 servings. Enjoy!

    Recipe #207363

    3 Reviews |  By Dwynnie

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

    Recipe #187842

    3 Reviews |  By Dwynnie

    I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!

    Recipe #458422

    3 Reviews |  By Dwynnie

    This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve White Sangria" as well!) Note: This was updated with new measurements 11/23/2006 when I stopped eye-balling and really measured! Note 2: I was out of Grand Marnier and substituted 1/4 cup of Chambord and the flavor may have been even better!

    Recipe #169027

    3 Reviews |  By Dwynnie

    This is a great Cooking Light recipe--that no longer seems to be on their web site! It is super easy and super delicious! (Note: Time includes squash prep time)

    Recipe #169912

    3 Reviews |  By Dwynnie

    Well, I modified Recipe #73916 enough that I figured I would post my version! And, as I can't make any small batches in the crock pot, this is OAMC. For a smaller crock pot, or for non-OAMC, this recipe can be cut in half. Enjoy! Note: Servings are main-dish dinner sized portions.

    Recipe #333125

    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

    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

    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

    2 Reviews |  By Dwynnie

    This is my variation on the Quaker Oatmeal Vanishing Oatmeal Raisin Cookie recipe. Sometimes you just want something a little different! These are great for breakfast or a snack!

    Recipe #188443

    2 Reviews |  By Dwynnie

    This is a very easy recipe that I got from a neighbor--makes a great lunch with some soup or a salad! I think she said that she got the recipe from Pillsbury... which makes sense as this is a great way to use crescent rolls! I have made these as ham and swiss, turkey and swiss, roast beef and cheddar. There are so many options! Note: You can make these more of a meal sandwich (for the guys) if you use the large crescet rolls and double the meat and cheese for each sandwich. (So 12 slices of meat with 6 slices of cheese.)

    Recipe #351693

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