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    11 Recipes

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    This is better than any store-bought dip I have ever tried. I use light cream cheese,but feel free to use regular for added richness.

    Recipe #222773

    Found this in What'sCookingInAmerica.net. I made it today and it was perfect. You can choose whatever toppings you desire. Prep time does not include waiting for the bread machine cycle.

    Recipe #212457

    This doesn't taste low-fat!

    Recipe #407764

    This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!

    Recipe #331682

    I felt like cooking today but didn't know what, so my husband suggested something with a rose sauce, which he loves. So, I thought about it, and decided to make this up as I went. I was worried it wouldn't taste good (because I usually follow a recipe), but it turned out incredible! I'm sharing it with those who aren't too concerned about their waistline.:) You can add bell peppers, if you like.

    Recipe #275720

    From Clean Eating magazine. Posted here for safe-keeping.

    Recipe #272146

    Forget the store bought stuff! Those harsh fumes can burn your lungs if you're not careful. This method produces excellent results with a fresh smell. Thanks to my mom for the tip!

    Recipe #266483

    This is absolutely delectable.

    Recipe #240721

    I love to make dip but I haven't tried this one yet, so I'm posting it here for safe-keeping. Found this in the Early Summer edition of Food & Drink magazine from the LCBO.

    Recipe #226409

    I made this pizza one day for my kids. I originally was going to make a large calzone for them to share, but then creativity took over and this dish was born. It's simple and delicious. As is with every pizza the best part is that you can top it anyway that you want. That's what makes Pizza so fun after all, isn't it? The recipe submitted is a healthy version.

    Recipe #172886

    I prepared this as a snack for my husband this afternoon, as I had made chili and guacamole earlier in the day. At first, I thought I would throw together some classic nachos, but then I remembered that in the past, the results sometimes yielded some soggy chips while others didn't have any of the goods on them. 3 minutes under the broiler for these babies, and you're guaranteed that every chip will burst with that Mexican flavour that everybody loves. The only problem with this recipe, my husband says, is that you're left wanting more.

    Recipe #172883


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