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    584 Recipes

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    Kids are already huge Cheerios fans but we've taken them to a new snacking level by turning them into "doughnut seeds"! Additional materials needed: 6 sandwich baggies and donut seed labels which can be printed from this site.

    Recipe #446869

    Really crunchy and delicious. I used the full 2 quarts of peanut oil in my deep fryer. Use as much as your pan needs. I found the strips (twisted or not) difficult to turn so I started cutting them in circles, keeping the round dough in tack. Delicious with or without the chocolate sauce. Compliments of The Neelys.

    Recipe #443437

    This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.

    Recipe #441794

    Jordan Marsh Blueberry Muffins were once a staple and tradition in Boston. I thought I would pass on this recipe for those who may remember the store and love a great muffin. I've also made these just as muffin tops (see photo).

    Recipe #438568

    1 Reviews |  By dojemi

    This is a great topping for store-bought pies of any kind to bring it over the top. Try it on your homemade (pre cooked) pies too. I've never used it on a crustless pie but I suspect it would work just as well.

    Recipe #437932

    2 Reviews |  By dojemi

    This is a great muffin for those who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (minus the deep-fat frying) than anything else. Try adding dried fruit and/or nuts to the batter, as well as a garnish of your favorite jam or preserves. Recipe courtesy of King Arthur Flour.

    Recipe #431614

    3 Reviews |  By dojemi

    This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.

    Recipe #430843

    4 Reviews |  By dojemi

    This a wonderful recipe for Brussel sprouts with not much embellishment......just the way we like them. Courtesy of Ina Garten, The Barefoot Contessa.

    Recipe #429463

    This is my take on a Moroccan salad from a local restaurant. The listed measurements are all approximate because the Zaar computer must have amounts listed - so use the amounts you desire of each ingredient. I used Raspberry Vinaigrette for the dressing, the original salad uses Champagne Vinaigrette and includes roasted butternut squash (in place of the sweet potato, however, I loved the sweetness of the potato in the salad), chopped egg, red peppers and avocado. I went with what I had on hand. My niece suggested using mandarin oranges and feta. Just let your imagination go wild and enjoy!

    Recipe #420072

    1 Reviews |  By dojemi

    This is such an easy recipe to throw together. Easily prepared in a toasted oven or conventional over.

    Recipe #413367

    1 Reviews |  By dojemi

    This recipe comes from Bokx 109 at the Hotel Indigo in Newton, Mass.

    Recipe #408407

    1 Reviews |  By dojemi

    This recipe is courtesy of King Arthur Flour. As stated on the site......."In ancient times, Scotsmen marked the winter solstice — the first day of winter — with bonfires, entreating the sun to return over the course of the year's longest night. From this tradition was born first a round cake, notched on the side to represent the sun's rays; and then today's familiar wedge-shaped shortbread."

    Recipe #404740

    1 Reviews |  By dojemi

    Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract.

    Recipe #399699

    This recipe recently appeared in our local newspaper. It's a great way to use up all that extra Halloween candy. NOTE: All candy you choose to use should equal a total of 1 1/2 cups. Toppings such as the M&M's, and pretzels should be broken into pieces.

    Recipe #397021

    Paula Deen recently made this on The Bonnie Hunt Show. Looked yummy and Bonnie loved it so much she posted this recipe on her Twitter page.

    Recipe #379134

    12 Reviews |  By dojemi

    Found this recipe on the web. Honestly, I've never had a White Castle slider but the photos looked so amazing I just had to keep this recipe and share it. They can be prepared ahead of time and reheated.....see 'note'.

    Recipe #377716

    3 Reviews |  By dojemi

    Courtesy of King Arthur Flour but, I suspect, any unbleached flour can be used. "Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake." This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.

    Recipe #367949

    1 Reviews |  By dojemi

    A nice appetizer with a nice blend of flavors.

    Recipe #341138

    1 Reviews |  By dojemi

    I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.

    Recipe #309026

    1 Reviews |  By dojemi

    This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers.

    Recipe #304208

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