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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This was one of the LA Times' best recipes of 2010. It was delicious. It is quick enough for a weeknight meal but special enough for company. I especially liked the chermoula sauce. I actually made just the sauce recently to use on grilled ribeye steaks. It was perfect for the steak. I hope you like this as much as we do!

    Recipe #448235

    I have this recipe on a yellowed newspaper clipping. We have been making this for Thanksgiving forever. It is a slightly tart, spicy whole cranberry sauce. It is our favorite. We have doubled and tripled it and it is always great.

    Recipe #401513

    Another from my stash of yellowed newspaper clippings. This is the best creamed corn recipe I have ever tasted. It is definitely not low-cal, but is is delicious. I have doubled and tripled this for large gatherings. Enjoy!

    Recipe #401828

    Quick, easy and delicious salmon recipe from a long ago recipe box. No matter how many salmon recipes I try, I always come back to this one.

    Recipe #418368

    I just love anything that has the ingredients of a turtle--chocolate, caramel and pecans. So when I was looking through a Taste of Home cookie book and saw this recipe, I had to try it. These do NOT disappoint. Absolutely yummy especially with a good cup of coffee. This will definitely be a repeat recipe in our home! NOTE: I did make extra of the caramel and chocolate drizzles for extra goodness.

    Recipe #445028

    Another from my stash of yellowed newspaper clippings. This is an absolutely amazing creamed spinach, thick and full of flavor. Just make sure you really squeeze as much moisture from the spinach as possible. We have doubled and tripled this just fine. I hope you enjoy this as much as we do.

    Recipe #401514

    Delicious chicken recipe that is quick and easy to make. I don't remember where I got it from, but I've tweaked it around quite a bit. My DSs love when I tell them this is for dinner. I hope you enjoy it!

    Recipe #418265

    This is a recipe I watched Aaron McCargo Jr make on Food Network. It looked amazing! I HAD to make it and it was soooooo good. I am submitting the recipe as he wrote it, but I made a few changes. First, I doubled it into a 9x13 pan which I sprayed instead of buttering. I didn't double the olive oil. I used petite diced tomatoes and let them cook down a bit. I cubed raw chicken breast and sauteed it with a bit of onion and garlic and added it with the gnocchi as written. I used regular mozzarella instead of smoked. Just little changes that really didn't change the recipe. Enjoy! It is delicious.

    Recipe #452434

    I found this in a Betty Crocker cookie book. It is like a chocolate shortbread cookie molded around a truffle with glaze on the top. Sound yummy? It is! It's a bit more labor intensive than a simple drop cookie, but it is SO worth it. I made it for Christmas, but, honestly, any time of the year is great for this cookie. NOTE: Prep time includes freezing time.

    Recipe #445036

    This is one of those recipes that I got from a friend who got it from a friend who got it from a friend. It has no spinach unlike many artichoke dips. When we bring treats to work, if I don't bring this, everyone is very unhappy. While it is most certainly NOT lo-cal, it is scrumptious and a nice treat. I always make it in a 9 x 13 but you can cut the recipe in half and put in a 9 x 9 pan. I usually serve it with a thin cracker like Wheat Thins. I hope you enjoy!

    Recipe #445265

    I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.

    Recipe #445024

    I found the original recipe in the LA Times when I was on maternity leave 17 years ago. I have made it many, many times and tweaked it to make it my own. It takes some time prepping all the veggies, but it is worth it. Most of the time, I will double this recipe. It also freezes well. We usually serve it over rice with sour cream and sliced avocado.

    Recipe #265921


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