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    91 Recipes

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    Yet another one I have not made, but have had for awhile. Sounds good and very versatile as you choose what kind of cookies to use! Also sounds extremely easy(not to mention quick) as you whip this all up in a blender and put into a storebought crust!! Most of my cheesecake making has been baked ones so I hope this "no bake" is good! From a magazine add for Knox gelatin quite a few years ago now.

    Recipe #71635

    This is not your usual macaroni salad....there is no Miracle Whip in this. When i first saw it i was a little put off because of the looks of it, but was sooo surprised when i tasted it!!Glad i did! Tasty & a nice change.(I put 1 day for cook time as this is best made ahead of time,i am guessing on servings also as it depends on the appetites and the venue!)

    Recipe #64302

    I wrote this recipe down once while visiting a girl friend(she just had it on an index card) I hadn't even tried it and boy was i not sorry...this is the best! I get rave reviews whenever i make this. My sister in law has actually brought me all the ingredients on several occasions to make this for her to take to work, etc.. If you like cheesecake i do not think this will disappoint!

    Recipe #62368

    A minty, dressed up variation of the Nanaimo bar!Recipe from Canadian Living Magazine.

    Recipe #65639

    This is yummy & a nice change from the usual chocolate, cherry, etc. cheesecakes.The crust is a nice change also from the graham & chocolate ones. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.

    Recipe #64355

    This is the meatloaf my Mom always made,a recipe from my fathers aunt. I really like the sauce on this one.

    Recipe #62357

    Posting in response to a request for recipes using Eaglebrand. Sounds like a quick & easy little fall dessert!

    Recipe #72672

    I especially like this recipe as it makes a 9x13 pan as opposed to a 9x9, which I find handy when I have some extra mouths to feed. I first made this instead of my usual smaller version, at Christmas when invited to my sisters for dinner,she already had pumpkin pie, so she asked for an apple crisp, everyone really enjoyed it, and the next time we were invited for dinner, guess what they wanted me to bring? ( original recipe did not call for lemon juice, but my other version does,so I add it out of habit I guess!)

    Recipe #87824

    I cut this recipe from my local paper years ago now, and I FINALLY made them for breakfast this morning, and they were great! I didn't have any buttermilk so I added 2 tbsp. of lemon juice to the 2 cups milk and it worked out just fine! I think these would be great with chocolate chips added in, or strawberries & Cool Whip on top(or all three!!) for an extra special & decadent breakfast treat!I guess then you could call them Banana Split Pancakes! Cook time is per pancake, so it depends on how many you make.

    Recipe #72296

    A basic& easy cheese sauce that I sometimes use over cooked cauliflower or broccoli.

    Recipe #165722

    I found this recipe at a Pilsbury site.I haven't made it yet but thought it sounded tasty while being quick & easy!

    Recipe #64303

    Printed this recipe from Better Homes & Gardens site,and it is so good! I chop up any unused banana or ones that are getting too ripe and toss them in the freezer so i have them on hand when i want one of these.Buy a frozen triple berry mix and you are all set! You can use regular orange juice or i have even tried using the Tropicana blends(such as the tropical blend,Peach&Mango etc....) I whip them up for a healthy addition to my little ones breakfasts or snack and they love them! Have also served to brunch/breakfast guests and they have been very well received.

    Recipe #62895

    This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

    Recipe #67256

    If you make this ahead of time, do not whip the cream until serving time. You could probably substitute Cool Whip if you prefer.Ymmmm.

    Recipe #63735

    I got this recipe from a local cable TV cooking show.

    Recipe #63477

    This are very rich but oh so yummy if you have a sweet tooth. Kids really like them. Another recipe of my Mom's.

    Recipe #62358

    I love a good cheesecake and am always collecting recipes for them, so i have many to try, this is one of them. Got this from a Readers Digest Magazine.

    Recipe #64786

    I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.

    Recipe #65327

    My hubby and i are pretty big bruschetta fans,so when i came across this recipe i had to write it down(from a Readers Digest magazine)have not yet tried it but definitely will.

    Recipe #62867

    Another of Mom's dishes! So yummy!

    Recipe #62347

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