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    You are in: Home / Brooke the Cook in WI's Public Recipes
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    103 Recipes

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    I really can't get enough of corn soups, I tend to have these ingredients most of the time too!

    Recipe #498174

    If you are a tofu lover, this is a great one. Strawberries make it a fun summer-time dessert, but could be enjoyed any time of year. This recipe is also raw. Best eaten on the its made.

    Recipe #432635

    A smooth green gazpacho! Eaten right away the soup remains sweet from the honey, once its cooled, the veggies come through loud and clear

    Recipe #432581

    Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

    Recipe #417371

    My co-worker Sue gave me this recipe - she says its a keeper! Serve with crackers - I haven't made it so I guessed on the serving amount

    Recipe #401517

    If you like a little heat with your meatballs....

    Recipe #400791

    Great recipe to use up a few leftover marshmallows and lighter than most! Feel free to throw in a few nuts at the very end. I usually cut these into 36 or even smaller, if you like a larger

    Recipe #398960

    Blackberries, lime and cranberry juice - throw in a little triple sec and brandy and you've got yourself a tart sangria. If you like your drinks sweeter, add a bit of sugar or splenda before mulling in the fridge.

    Recipe #377048

    Classic egg drop soup with corn, ham and water chestnuts!

    Recipe #376390

    Strawberries and cukes over mixed greens with a low fat poppyseed dressing. Great as a main meal or pretty side-dish. Serves 3-4 as a main dish.

    Recipe #376375

    Air popped popcorn lightly coated in caramel. Ready to eat in less than an hour!! Also good with pecans or almonds, add at Instruction #2

    Recipe #376332

    This soup couldn't be easier - just throw together. Makes a big pot of soup with large serving size and very few calories!

    Recipe #376221

    Margarita flavored frozen pie compliments a Mexican style meal.

    Recipe #376219

    Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.

    Recipe #376218

    These are big cookies that have crisp edges and a chewy center. Mini-chocolate chips in every bite!

    Recipe #374988

    Created for ZWT5 by the Rail Riding Rowdies for the Mexican Salsa Challenge! Sweet fruit combines surprisingly well with the spicy chipotle chiles! Each item represents one of us!! Tomatoes - Chef PotPie, cuz she's Tangy * Onions - slimPA, he's the only weed in this garden * Garlic - Brooke, adding a little kic * Chili in Adobo - Boo Chef in W TX, she's in a smoky haze and can't see what's going on! * lime juice - mulligan, leftover from tequila shots because she's such a lush * Peaches - realbirdlady, a cool weather fruit * Mongoes - Heidi in Seattle, because it ryhmes with tango and she's always wanted to * Cilantro - NWGal, A little bit of her is often enough for most people * Midori - AuntSana, because it marries so well * Avocado - Midwest Maven, because its creamy and cool and the green matches her eyes

    Recipe #372476

    Seems I always have a half-ful bottle of Major Peters Bloody Mary mix in my fridge... Here's a great recipe if you do too! This recipes uses frozen meatballs, but one of my favorite homemade meatball recipes is recipe#225660

    Recipe #370290

    Oh come on, try it, you'll like it!

    Recipe #366991

    I've brought this variation of baked beans to many BBQ's, even has made an appearance at Easter dinner - its one of those recipes that people say 'oh would you bring those baked beans again please.' I always make them in the crock-pot, but have included instructions for oven too. Leftovers re-heat very well.

    Recipe #365786

    My Grandma made this pretty layered dessert for Easter dinner this year and it was great! She cut it from a magazine - I can't believe it isn't posted yet! I haven't made it so I'm not certain on time start to finish, if you get to it before me, let me know!

    Recipe #365761

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