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    You are in: Home / Baking Barb's Public Recipes
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    10 Recipes

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    I hated broccoli growing up and still only like it in a very few ways. This is by far my family's favorite.

    Recipe #513009

    These are a chocolate chip cookie based on one of my favorite candies - the Mounds bar. Change the dark chocolate chips to milk chocolate and add some chopped toasted almonds and you have an Almond Joy in cookie form.

    Recipe #509943

    This is the best Pumpkin Pie I have ever had and it is based on a recipe from a blog called pick your own. I use my Roasted Pumpkin Puree (recipe #509728) from farmer's market pumpkins and any pie crust you like. I have made it with store bought, homemade, graham cracker, gingersnap, or even none at all. It makes a lot of filling so you can make 2 smaller 8" pies or a extra large 10" deep dish and a mini.

    Recipe #509766

    This is a very green recipe and a great way to sneak in extra veggies as the pesto sauce is made with spinach and I often use a "hidden veggie" tri-color pasta. Add in sun-dried or chopped fresh tomatoes if your tastes run that way. I will often times plan this meal ahead and make extra chicken at a previous meal and then slice it thin and store for this recipe. Serve with garlic bread and a fruit salad.

    Recipe #509764

    Easy way to get homemade pumpkin puree that is rich and velvety. This works well with butternut squash too - simply adjust the roasting time.

    Recipe #509728

    These are similar to the recipe found on the back of the oatmeal container but adjusted to copy a cookie my grandfather fell in love with while stuck in the hospital for a summer and my own tastes.

    Recipe #507175

    I inherited a old recipe from a family friend for a traditional (read unhealthy) zucchini and set about fixing it and making it just a bit different. I use cherries as I spent my summers in Northern Michigan eating the cherries right off the trees but feel free to mix it up according to your tastes - my sons favorite is cherry and chocolate chip and my husband prefers chocolate pecan. The recipe can handle up to 2 cups of "add-ins"

    Recipe #507122

    Also called "Freezer Cookies" or "Brad Cookies" A friend likes them so much he helped us move into our new house in exchange for an entire batch of these - best deal I ever made!

    Recipe #507117

    I have always hated tomato based sauces (even ketchup) until my neighbor had us over for dinner and served this. Makes a huge batch so I generally use half for spaghetti and then make lasagna's with the rest.

    Recipe #507109

    This is the only way my husband will eat macaroni and cheese, a food our 4 year old asks for constantly. It is my take on a mac and cheese I had at a nice bistro on our first date. I serve it 2 ways - extra creamy or baked. If you prefer your mac and cheese baked, reduce the half & half by 1/2 cup and reserve 1/2 cup or so of the cheeses or simply shred some extra. I also cut a minute or so off the pasta cooking time so they don't get mushy when baking. Feel free to add or substitute other veggies (broccoli and tomatoes are especially good) or leave out the sausage for a meatless meal. Leftover Easter ham also works great with this. It is a bit of work because I highly recommend shredding your own cheese from the block as the pre-shredded cheese in a bag has a powder substance on it that can make the sauce grainy.

    Recipe #505085

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