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    65 Recipes

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    2 Reviews |  By Pumpkie

    A quick and easy dinner, great for the summer does not heat up your kitchen. This is not a very spicy dinner if you like it spicy feel free to change the spices. Also if you use a thick chicken breast you will need to pound it or adjust the cooking time.

    Recipe #118353

    1 Reviews |  By Pumpkie

    This recipe is from Walt Disney's Pop Century Resort. I have not made it yet but my hubby loves Tiramisu and this looks fun and different.

    Recipe #118347

    1 Reviews |  By Pumpkie

    I love these cheesecakes because they are fingersize and I love the chocolate base. Not only cute but taste great. Faster than baking a whole cheesecake. You can also drizzle additonal chocolate on top of these.

    Recipe #116978

    I use this recipe to make both Shrimp Fra Diavolo and Lobster Fra Diavolo, just substitute the shrimp with Lobster meat. We usually serve it over linguine. If you like it hot just increase the red pepper flakes we always do!

    Recipe #116839

    7 Reviews |  By Pumpkie

    This can be served hot or at room temperature. From Everyday Italian. I love orecchiette pasta and broccoli rabe and usually they are together in dishes but I love the additon of the sausage.

    Recipe #116720

    3 Reviews |  By Pumpkie

    This is from Everyday Italian Giada De Laurentiis's first cookbook. I made these for a sleepover as a snack. The recipe does not call for butter to grille the bread, I did put a light coating of butter on the bread. I'm sure you can do it either way.

    Recipe #116713

    5 Reviews |  By Pumpkie

    I was looking for something to do with all the hard boiled Easter eggs and wanted a different egg salad, this a recipe she would make for her daughter. I love the different flavors in this instead of plain egg salad. I made mine with the mustard powders and another batch with the cayenne pepper. Hope you enjoy a different twist on this egg salad. Preparation time does not include time for boiling eggs.

    Recipe #115961

    Its salad time! A great pasta salad that is different that your typical pasta salad. Great on a hot summer day.

    Recipe #115959

    1 Reviews |  By Pumpkie

    Its beginning to look like spring which leads to summer. This is a great summer salad when the vegetables are fresh and abundant. The key is using a very good olive oil, it is best served at room temperature and should not be made in advance it will taste fresher and at its peak flavor if made when needed.

    Recipe #115958

    A twist on the usual cutout cookies. I love to make these in the fall and at Christmas time. Make sure you use fresh spices for the best flavor.

    Recipe #115774

    2 Reviews |  By Pumpkie

    Yes another wedding soup recipe! This is how my aunt makes it and I like the combination of sausage and chicken. I love to serve it with garlic bread.

    Recipe #115649

    2 Reviews |  By Pumpkie

    Just like a soft Tootsie Roll. From the Chocolate Bar cookbook. The trick to taffy is to begin pulling taffy as soon as it is cool enough to handle and continue until it reaches room temperature. Be sure to have a heatproof surface to wok on and clean latex gloves to protect your hands. I have not made this taffy but have made taffy before, it takes a lot of work and patience and this recipe should probably be made by someone who has already made taffy before. My first attempt at taffy was very frustrating but the more you make the better you get at it. I love the idea of having a chocolate taffy.

    Recipe #115451

    Yes it is chocolate jello! This recipe is from the Chocolate Bar cookbook. I made this for my best friend and I it was a bad week for both of us and what's more fun that Jello, well a grown up Jello is. You can serve it with the espresso sauce or without. Cooking time includes chill time.

    Recipe #115265

    A mini version of an old classic. From Family Circle. I love the fact that you can have a small individual serving instead of a whole cake!

    Recipe #115012

    This recipe is from Woman's Day. My aunt made them for Easter they are a beautiful cookie that look wonderful on cookie trays.

    Recipe #114902

    4 Reviews |  By Pumpkie

    A mini brownie with a snickes inside, from Woman's Day. My aunt made these for the kids for easter but there were more adults eating them! She made half with the m&m topping and half without.

    Recipe #114884

    2 Reviews |  By Pumpkie

    This recipe comes from our local paper. I love to make these for my kids or for a brunch. Baked in individual muffin cups so everyone can get the mix ins that they like and none that they don't.

    Recipe #114321

    4 Reviews |  By Pumpkie

    A light and moist bread, a good change from pumpernickel. This recipe is from my old stand by cookbook by Fannie Farmer. The recipe called for milk but I had buttermilk that I needed to use and it came out wonderful so you can use either one, I think you will have a better rye taste with milk, This is a very sticky dough to work with, keep your hands floured and be patient. I mixed this by hand but I'm sure you can use your large mixer.

    Recipe #114126

    This has been a family tradition of ours for years. We make 20-25 loaves the day before Easter to share with family and friends. I will post a picture next week of our babies. This is not the Easter egg bread with the frosting and sprinkles. When baking bread make sure your kitchen is warm, I like to keep my kitchen temp around 70 degrees. I let my bread and dough rise on top of my dryer while running it. Another good place is in a sunny spot. Do not raise your bread on top of oven or in a low heated oven it can start to cook.

    Recipe #113662

    3 Reviews |  By Pumpkie

    This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.

    Recipe #111166

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