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    8 Recipes

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    I started to develop this recipe for the RSC #10, but was not able to perfect it in time to submit. This was inspired one day as I was eating apples celery and peanut butter for lunch and fondly remembering my Girl Scout days eating ants-on-a-log and coring apples and stuffing them with peanut butter & raisins. So, I thought I would bring in the Asian chicken satay twist to tie it all together. This would be great if you were wanting to do something different with that leftover grilled chicken. Don't let the long ingredient list deter you, it comes together rather quickly. Hope you enjoy.

    Recipe #250563

    This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.

    Recipe #250525

    I grew up eating Rotel dip and have always made it the traditional way until a friend told me about this method. It is so easy to make smooth rotel dip that will stay creamy even after refrigeration. The secret is to heat the Rotel tomatoes instead of the cheese.

    Recipe #250316

    I volunteer for my local public TV station and was co-chair of the food committee that provided food and snacks for volunteers & staff at a major fund raiser in the late spring. The food tent is always located in the outdoor court yard next to the grill. I developed this recipe as an alternative for mayonnaise based coleslaw dressing since the food needed to hold up in the heat of the outdoors. They ate it as a side dish, and on their hot dogs and burgers. They even came back for seconds! This is great for regular salads and dipping too. Enjoy!

    Recipe #250265

    This is another one of the "chicken stuff" recipes my friends and family request. I love that it has tons of garlic. Yummy! It was on the back of a Riceland Brown Rice box. Serve with a mixed green salad and you're in for a satisfying meal.

    Recipe #250229

    I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

    Recipe #249742

    This recipe actually came from a Sunday newspaper circular for McCormick spice coupons. After I tried this recipe I have never gone back to any other spice mix or package for chili with or without meat. I would even go so far to say that it would be good for taco meat (minus the sugar). For a heartier one bowl meal serve over rice.

    Recipe #249722

    This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!

    Recipe #249511

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