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    12 Recipes

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

    Base mix for all types of muffins

    Recipe #281359

    Katherine Hinrichs, West Boothbay Harbor, Maine , Cooking Light, JANUARY 2008

    Recipe #281574

    We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat. (Cooking Light)

    Recipe #281358

    I can't wait to try this recipe. Very simple but beautiful and tasty. From Rachael Ray.

    Recipe #281572

    These look great, can't wait to try them.

    Recipe #281573

    The texture after rehydrating isn't so good I would serve this on it's own. I find keeping this mix around is great when you want to make 7 layer dip or use refried beans in burritos, tacos or enchiladas. It's a great way to use that big bag of dried beans as well!

    Recipe #439991

    My Mother always made these cookies for the Holidays and I've continued the tradition. They are a very nice drop cookie with a bit of icing.

    Recipe #444057

    Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.

    Recipe #281372

    Michol Negrin , Cooking Light, MAY 2004

    Recipe #281484

    I first made this recipe for a cookie swap about 5 years ago and it has been a Holiday staple ever since. These are fabulous cookies. Make sure you try one when it is still warm, it literally melts in your mouth.

    Recipe #444059

    Recipe #322722


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