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    120 Recipes

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    This is a delicious recipe that is easy to make. It was orginally in the January 2010 issue of Cooking Light, but I made a couple of changes, so the ratio of bread to filling would be a bit more even. I also use whatever cheese I have on hand, usually (whatever you'd put in an omelet). Even if your sausage is fully cooked, don't hesitate to brown it with the onions, because it brings out the flavor that much more. This is easy to make for breakfast or brunch. We sometimes have this as "breakfast for dinner" with roasted ranch potatoes, and we can have leftovers for breakfast the next morning!

    Recipe #440455

    I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from myrecipes.com. The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups.

    Recipe #440072

    An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.

    Recipe #437369

    I was in the mood for a tuna sandwich for dinner one night, and I just threw some ingredients in the tuna and mixed it all together. It doesn't have anything crazy in it like blueberries, or anything, but I basically followed the stuff that is usually in salmon/tuna patties. I didn't measure anything when I made this, so feel free to put more or less of whichever ingredient that you like. I was playing Rock Band while I was eating this, and I thought to myself: "Dang, this is a GOOD sandwich!" So here I am - sharing it with you. Rock on! :)

    Recipe #436170

    I've never been to Louisiana for "authentic" red beans and rice, but this is really good. I found this recipe on a blog named "use real butter," and the blogger got it from a friend that clipped it from a newspaper in Farmington, NM. It has a very nice spice mixture and serves a ton of people! I usually make half the recipe when I make it, because it's just my husband and me, and that way I can enjoy it for lunches too. I use a whole bay leaf in the half recipe, and I have found that King Soopers/Kroger sells Aidell's chicken and turkey sausage (12 oz.) that is fully cooked with the flavors of spicy mango and jalapeno. They also have a habenero and green chile one, too. I have used both (at different times), and they are both good, when I half the recipe. I posted the original recipe that was on the blog, so you could do whatever you'd like! Also, I like to serve French bread or cornbread with this.

    Recipe #435771

    I often eat oatmeal for breakfast, I cannot have it the same way over and over, and I find that it's fun to experiment with different flavors. This is what happened Monday morning. ;)

    Recipe #435354

    This recipe came to my e-mail inbox from myrecipes.com, and I think it was originally from the January 2004 issue of Cooking Light. I usually substitute chicken for the lamb, which is also very good, but lamb is the traditional Greek meat to use. I only add tzatziki and tomatoes to my pita, but you can add anything you'd like. You can purchase store-bought tzatziki and pita bread, or I (and many others) have recipes for them on here as well. The pita bread in this recipe is meant to be rolled around the filling like a taco, not stuffed like a pocket (the "taco way" with pita bread is also more Greek, I believe, whereas the "pita pocket way" is more Lebanese or other regions). These are really easy, really good, and go well served with vegetable fritters or roasted vegetables.

    Recipe #433405

    I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).

    Recipe #433391

    Another variation of tzatziki. This recipe is adapted from "The Olive and the Caper," a Greek cookbook that I checked out from the library. This is great over baked salmon, gyro-style sandwiches, as a sauce for vegetable fritters... etc. This is best made several hours (up to the night before) before serving.

    Recipe #433376

    This recipe is adapted from a Greek cookbook called "The Olive and the Caper," that I checked out of the library. A note in the book says that half whole wheat flour can be used in place of half the all-purpose flour (but I don't substitute that much). This IS a tasty pita recipe - much better than store-bought. Note: Prep time includes rise time, but once you get past that, they only take about 5 minutes to bake.

    Recipe #433256

    This is my father-in-law's mother's cake recipe from Oklahoma, and I'm posting it for safe keeping. Word (word in our family, that is) has it that no one made a mayonnaise cake like she did. She would always send one back with my husband's family when they made a trip out to Oklahoma to visit from Colorado. The frosting she put on it was boiled sugar frosting, and my father-in-law's father apparently liked frosting so much it was like, "How about a little cake with your frosting?" That's what I've heard anyway. ;) I've tried to make the boiled sugar frosting a couple times, but it doesn't come out right (maybe it's the Colorado altitude, maybe it's my cooking skills, maybe it was a grandma thing [she did have 50 years of making it behind her]. Who knows.), but my husband - the grandchild that loves mayonnaise cake the most out of all of them, so much so that we were gifted the "mayonnaise cake pan" upon the grandmother's passing - likes it just as much with this chocolate frosting. The frosting recipe is adapted from Hershey's and works swimmingly, whether you're a grandma or not. ;) Oh, this cake is also great when it's chilled - it makes it more dense and SO good.

    Recipe #430870

    Cookies with this baked-on frosting store well and can be stacked, and even frozen, once they have cooled. This works best with cutout cookies and best when it is piped on, as opposed to spread. This is also a great way to decorate delicate-textured cookies that could break by spreading frosting on. I found this recipe on the Land O' Lakes website, and I made up the variations myself. The yield depends on how you pipe the frosting and how big the cookies are, of course, so I just put that it makes enough frosting for 2 dozen cookies. Have fun!

    Recipe #430869

    Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.

    Recipe #430181

    These little bites are a good alternative treat to cookies or candy, with the added benefit of protein! You can substitute agave nectar or maple syrup for the honey, to complement whichever nut butter you choose. I snagged this recipe from the Sunflower Farmer's Market nutrition blog. Cooking time is freezing time.

    Recipe #427441

    This recipe is from the Pioneer Woman's blog (courtesy of her friend, Pastor Ryan). You can roast more than one chicken in the oven at a time (if you have room) and freeze extra cooked chicken, making it a very economical endeavor. *Notes*: You can use dried herbs in place of the fresh, just be sure to use leaves (not ground spices), and use 1/3 of the amount that is called for. Also, the ingredients/instructions are what is required for EACH INDIVIDUAL chicken that is prepared. The chicken might be nice served with a vegetable and Italian bread, or atop Recipe #11808. Enjoy!

    Recipe #421552

    I found this recipe on the Smitten Kitchen blog, and I wanted to post it here, because it is so easy (you don't need a hand mixer and it is a one-bowl recipe), and it is seriously one of the best banana breads I have ever tasted. The title is great too! *Notes*: I did add the baking powder from the original recipe, I also added measurements to the salt, cloves, and bananas, and the original recipe called for an 8x4-inch pan. I usually double the recipe, use unsweetened applesauce for half of the butter, and I have used Cruzan vanilla rum for the alcohol part before. This bread is very good. VERY good. VeRy, vErY, very, VERY good. ;) Thank you Deb!

    Recipe #419773

    I found this recipe on a blog that I frequently read, The Crepes of Wrath, but since then I have seen it around, on a few other sources too, and I think it's adapted from Hershey's. These are easy to make, travel well, and they are a huge hit, especially to S'more lovers. I only found the 8x8 pan version on here, so I am posting the recipe to make a 9x13 pan's worth, because they go quickly! These'll bring back those Girl Scout/Boy Scout/camping days, or just awaken the kid at heart. :)

    Recipe #419590

    You'll definitely need a glass of milk with this one! I adapted this from my Better Homes and Gardens New Baking Book. This cake is sweet and a little time consuming, but SO worth it, especially if you like Oreos! I've made it for a cake walk, as it makes a pretty presentation. Before I even baked all of the batter, my husband asked if there would be any leftovers! :)

    Recipe #419568

    These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of a Chocolate Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. You can also make a mint version by adding the ingredients that are marked as optional. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Recipe #418019!

    Recipe #418020

    These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of an Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. My picture is with French Vanilla cake mix. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Recipe #418020!

    Recipe #418019

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