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    123 Recipes

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    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

    Recipe #33671

    Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.

    Recipe #28011

    A quick and easy recipe to prepare. Can be used as a side dish or salsa.

    Recipe #27778

    I found this recipe on a pie filling label. I was surprised that such a simple recipe was so good, looked pretty, and tasted fabulous.

    Recipe #21117

    A friend originally made a variation of this recipe, and I later found this version in the Colorado Collage cookbook. Definitely tastes better after a few hours.

    Recipe #21131

    This is such a simple recipe, barely any work at all. The final product is so pretty and can be served as an appetizer or dessert.

    Recipe #89167

    A simple and easy meal to prepare on the grill.

    Recipe #28206

    I first tried this at a friend's house. It was so good I begged for the recipe.

    Recipe #89907

    A rich and delicious dessert. Even got a thumbs up from my father-in-law on this recipe. Adapted from a Holly Berkowitz Clegg cookbook.

    Recipe #28658

    This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.

    Recipe #24308

    This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.

    Recipe #21136

    I've been hanging on an old magazine recipe clipping for years. Finally, I made this recipe and, WOW, it's great. I used jumbo strawberries, but you can also use regular-size strawberries. Serve an appetizer or a dessert! The filling is not overly sweet, and you can add powdered sugar to taste if you want a sweeter cheese mixture. I've found that there's more than enough filling for 12 medium-large strawberries. If you don't have time to pipe the filling, you can serve it in a bowl as a dip.

    Recipe #88951

    The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.

    Recipe #46749

    This is a festive looking spread for winter parties.

    Recipe #22547

    Inspired by a recipe in the Creme de Colorado cookbook

    Recipe #406493

    Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.

    Recipe #21158

    I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

    Recipe #83546

    Found this recipe in a magazine years ago. It's a nice twist on fettuccine alfredo -- using creamed corn as the base for the "alfredo sauce." RitaL suggested adding jalapeño peppers. I think this is a great idea. I'll be making this recipe next week (May, 06) and will try it with serrano or jalapeño chiles.

    Recipe #22452

    A recipe that my mother made frequently in the summer. It's a nice light salad when it's hot outside.

    Recipe #405562

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