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    213 Recipes

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    14 Reviews |  By Katzen

    This awesome and easy recipe was posted by Donna Lilacflower from, a Yahoo group I am on. I've made it several times and it always receives rave reviews!

    Recipe #263371

    2 Reviews |  By Katzen

    I used to buy these breakfast "pitas" from the grocery store, but figured out how to make them at home - for a heck of alot less. They're more like small, flatbreads, and I slice them in half, toast them, and spread them with peanut butter, honey, or jam. Yum! They're not very sweet, as there isn't much sugar in them.

    Recipe #362390

    3 Reviews |  By Katzen

    The taste of sweet, layered strudel - without the pastry! From Quinoa 365.

    Recipe #426337

    1 Reviews |  By Katzen

    I found this recipe while looking for recipes for ZWT-Spain - this is served either as tapas, or in larger portions for lunch or dinner. You can substitute cheddar, Monterey jack, or mozzarella for the manchego cheese.

    Recipe #370616

    1 Reviews |  By Katzen

    Perfect for an easy, spring lunch, this uncomplicated pizza just says "Spring!" From the May 2010 issue of Canadian Living.

    Recipe #418882

    10 Reviews |  By Katzen

    This is a recipe my Mom used to make for breakfast when I was a kid. It's cinnamon and buttery apples topped with a light "pancake" that is baked in the oven. We used to eat it with maple syrup. Delicious!!!

    Recipe #372381

    1 Reviews |  By Katzen

    Found on the Blog 101 Cookbooks, this delicious hearty, stick-to-your-ribs cabbage and pasta with cheese casserole dish is sure please on a fall or winter night. Change it up depending on what's on hand, and feel free to make this up ahead, up to a day or two early. Find this fantastic blog here:

    Recipe #445095

    4 Reviews |  By Katzen

    I made these up this morning when we were looking for a different flavour of scone for breakfast - and well, the very ripe bananas were calling me! I went easy on the sugar in the scones, and I sprinkled the top with Turbinado Sugar and oats to mimic a cruchy topping. These are not your typical buttery scones, but hearty, healthy, and hold you till lunch scones! If you don't have cinnamon chips, add a tbsp brown sugar, or you might wish to add raisins or chocolate chips, if you like your banana bread that way. This is my basic scone formula - I just change up the fruit and nuts to keep it interesting!

    Recipe #418854

    2 Reviews |  By Katzen

    Made this up today, based on what was in the freezer and fridge. It was good, so I'm saving it here!

    Recipe #431051

    11 Reviews |  By Katzen

    From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans. Cook time does not include the overnight soak.

    Recipe #418837

    12 Reviews |  By Katzen

    A flavourful pizza dough that I often make ahead and refrigerate (can be frozen as well). Using the bread machine makes homemade pizza crust extremely easy! I use this dough for flatbread for bruschetta, as well. This recipe makes two 12" thin crust pizzas, one 14" thick crust pizza, or one 15x10" thin crust "party" pizza. You can make this a wheat crust by using half whole wheat and half white flour. (Prep time does not include bread machine processing time.)

    Recipe #368470

    5 Reviews |  By Katzen

    From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.

    Recipe #423113

    4 Reviews |  By Katzen

    This is a soup that I found when my husband and I had just met; he loved it so much, I kept the magazine around for years, but it was lost. Just recently, I emailed Canadian Living for it, as I couldn't find it on their website, and they graciously provided it. I'm posting here so I never lose it again! You can adjust the consistency of this thick and hearty soup by adding more stock or water if the barley expands and the soup is too thick.

    Recipe #402554

    7 Reviews |  By Katzen

    Courtesy of Homemakers Magazine, this is a berry infused iced tea blend, perfect for summer entertaining. Cook time is cooling time.

    Recipe #380192

    1 Reviews |  By Katzen

    A refreshing summer salsa with an interesting sweet spicy flavour combination! My spin on another posted recipe. This one receives rave reviews everywhere I take it!

    Recipe #306297

    3 Reviews |  By Katzen

    This wholesome, hot breakfast cereal has the perfect combination of flavour and nutrients. You can substitute old-fashioned rolled oats for the quick cooking oats; just add them to the mixture after seven minutes of cooking time. From Quinoa 365.

    Recipe #426336

    6 Reviews |  By Katzen

    Lemon, blueberries... two of my favourite things! Courtesy of Robin Hood.

    Recipe #380057

    1 Reviews |  By Katzen

    A lovely rice dish with sweet peppers, green beans, and fresh herbs, from Rebar Modern Food Cookbook. Uploaded for Spain ZWT5.

    Recipe #369837

    3 Reviews |  By Katzen

    This is a take on recipe #43744: Bread Machine Cinnamon-Pecan Buns, which I changed a little. The dough is so wonderful and rises incredibly, and the sauce - oh, the sauce! They're just packed with walnuts and raisins, too - a real treat! I've also added an optional drizzle, for those that must have icing on their cinnamon buns!

    Recipe #444733

    This is a cardamom-kissed, brown sugar crusted, squash spice cake that comes from the wonderful blog, 101 Recipes. Making use of winter squash and some warming and assertive spices, this "cake" is definitely not a super sweet cake, more reminiscent of grandma's zucchini loaf... only more fragrant. As with anything from this blog, you'll enjoy, I'm sure.

    Recipe #447024

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