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    12 Recipes

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    I found this adaptation of a Swiss lamb stew in the Wall Street Journal, and it sure is easy, yet tasty. I served it with mashed potatoes, but I think I'll try it with mashed cauliflower next time.

    Recipe #509570

    My mother-in-law makes these muffins, and they are delicious. She adds 1/4 cup flax seeds, and then increase buttermilk to 1 cup. She has also decreases the oil to about 1 tsp, and adds apple sauce (the ones that come in a cup. The recipe as posted is from Company's Coming Muffins and More cookbook.

    Recipe #476516

    My favorite dish at my local chinese restaurant is Mala Green Beans with Beef. So I've been looking for a similar restaurant. This one gets close on the flavors, I just have to refine how to include the beef to get it more flavorful. I did add largely cut jalapenos and roughly cut cremini mushrooms to the recipe, along with some grated ginger, which I love.

    Recipe #448193

    This recipe is from the Cooking Light October 2010 magazine, and is very tasty! I did make some changes, as I rarely make a recipe exactly as it is listed. The changes I made, where using cardamom rather than nutmeg (as I don't like nutmeg), using about increasing all the amounts on the spices slightly for extra flavor, using sage rather than thyme (as I didn't have thyme), and using white wine rather than cider. My husband's only complaint was that there wasn't enough of the sauce!

    Recipe #438827

    I found this receipe in Joanne Fluke's book "Plum Pudding Murder". If you like a dense Oatmeal Cookie and like chocolate, this is definately the cookie for you! Next time I want to try adding in dried cherries! Note, I used semi-sweet chocolate as that is what I had in the house, and I made the cookies about the size of two teaspoonfulls, which made 24 cookies.

    Recipe #417938

    I haven't tried this receipe yet, but it sounds so good, so I'm putting it here for safe keeping. It's originally from Southern Living. Note, I've estimated the prep time, and the cooking time is the chill time.

    Recipe #406286

    This is the cover-page recipe for the Jan/Feb 2009 Cooking Light Magazine. I made it for dinner tonight, letting it simmer all day on low in my slow cooker. It is definately my favorite chili recipe I have tried so far. The flavors are wonderful! I'm definately going to try it out with both beef and chicken too. Just beware, the prep is a little more time-consuming than your average slow cooker recipe. But it's well worth the extra effort when you open the door after a long day at work and have the wonderful smells greeting you! Note, I did make some minor changes, based on what I had at hand (used just cubed pork, omitted tomato paste, added a can of green chilies), but I'm posting the original recipe, as I don't think my changes affected the flavor much.

    Recipe #352335

    This recipe is my modified version of Paula Dean's crab cakes.

    Recipe #352025

    This is Rachael Ray's recipe, and it is quite tasty! I am posting it the original recipe, but I used a full box of squash for only half the recipe, reduced the oil significantly, used 1% milk, and added sage rather than nutmeg, as I am not a fan of nutmeg. It still has a very creamy texture, without all the cheese of your regular mac and cheese.

    Recipe #333219

    I saw Rachel Ray making this on her TV show, and I just had to try it. It was very tasty! I made a couple slight modifications: I used pork rather than veal, reduced the amount of blue cheese (I didn't have as much), omitted the oil on the meat balls, as well as the oil and butter in the sauce, and used substituted a bit of cream cheese for the cream in the sauce. My hubby was a huge fan of the blue cheese flavoring. I served this over mashed potatoes, which was yummy!

    Recipe #327847

    This recipe is from the Cooking Light September 2008 magazine. I just finished enjoying my 2nd roll, and they are delicious! I think the key to keeping them "light" is to stick to the quantities in the recipe (ie don't add more sugar, etc). I didn't have Pecan's in the house, so I used walnuts, and they also add a good flavor. Enjoy!

    Recipe #321362

    I haven't tried this recipe yet, but it sounds tasty! The recipe is courtesy of

    Recipe #298280

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