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    8 Recipes

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    This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy!

    Recipe #410092

    This comes from an old issue of Real Simple magazine. Shredding rotisserie chickens can be messy, but I think it is well worth the effort! The rotisserie chicken really adds a lot of flavor to this sandwich. But the real flavor will depend on what BBQ sauce you choose. Get creative!

    Recipe #275668

    This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!

    Recipe #275591

    I found this recipe on a bulletin board at my nephew's elementary school in Tecumseh, KS. It was part of a collection of recipes encouraging kids to 'get in the kitchen'. Later that night, I turned on the Christmas lights, lit the fireplace and enjoyed this decadent beverage! It tastes just like Reese's PB cups! WARNING: While this is a delicious drink, it is incredibly rich. 1/2 a cup was plenty for me personally. I doubt I'll make this again, but it was sure fun and easy to make! Enjoy!

    Recipe #270161

    Are you tired of boring old nachos? Want to kick up your wine & cheese party a notch or two? Then give these nachos a try! This appetizer is an inspiration from a hotel bar my coworkers and I sometimes visit after a long day at work. You can also use gorgonzola and it tastes great too. I have only used original flavor kettle chips because I think using flavored may compete with the pungent blue cheese. Please note: I eyeball the ingredients so the below measurements are approximate. Measure to your personal taste. Servings are approximate. This appy pairs very nicely with a glass of red.

    Recipe #281242

    I found this in a Hellmann's add a long time ago & thought it was great. Feel free to add some heat to this sauce--I sometimes do! The sauce can be used in so many ways--as a dip with veggies, a spread for sandwiches, you name it!

    Recipe #275725

    This is a simple but elegant salad prepared by Chef Vandegrift at the Kansas City Culinary Center where I volunteer. It was part of a collection of French recipes for Spring. It is one of my favorite salads! I have also used Brie instead of Camembert because of availability and it tastes great. Also, I like to keep cooked bacon ready to go in the freezer. It is a real time saver! Please note: The recipe makes nearly a cup of vinaigrette. You only need a small amount so store the remaining in an air tight jar in the refrigerator. Bring it to room temperature for a few moments and shake well before using. Bon Appetit!

    Recipe #274489

    I found this delightful cocktail in Paula Deen's magazine. Prep time includes chill time. Cheers!

    Recipe #271549

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