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    91 Recipes

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    I had this Fruit Punch this summer at a small family reunion of sorts at my Uncle's place,made by my cousin Katherine. I have since made it several times for events surrounding my sister-in-laws wedding, which also took place this summer, and it was a huge hit each time...I made frozen fruit ice rings each time I made it, with varied fruit, I especially liked using sliced oranges & lemons with sliced strawberries & /or cherries, it looked very nice,made a nice presentation, as the punch is a nice deep colour...... and it is soooo simple to throw together!

    Recipe #74995

    Posting in response to a requst for recipes using Nutella. I too love the stuff, and i also LOVE a good cheesecake so I thought this sounded GREAT! Got this from The Eaglebrand website.

    Recipe #74105

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

    Recipe #72672

    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

    This is not a recipe that I have actually tried yet, though it sounds quite yummy! Posting in response to a request.

    Recipe #72071

    These are so easy to make, and are great for a quick chocolate fix! A favourite since childhood!

    Recipe #72044

    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 a Pampered Chef recipe, that I had at a girlfriends party that she hosted, where it was of course , served as a party snack/appetizer. I thought it was quite yummy and I have since made it at home as a main dish with a salad.

    Recipe #70168

    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

    This is a recipe i was considering posting, but have not tried, am now posting in response to a request on the boards. It sounds like a good dip, and a little different,I hope to try it myself soon!Cook time listed is chill time. From Better Homes & Gardens.

    Recipe #67081

    I was having a craving for meatballs over rice and when I went through my usual recipesI was missing one ingredient or another, either pineapple chunks, or green peppers,cranberry sauce, sour cream, jelly, this ingredient or that ingredient...gee I felt like poor old mother hubbarb that day!!!! So I went on the internet in search of a "simpler" recipe...this is what I found and it was very very tasty & easy,and needless to say, great for when you are short on ingredients and due for your next grocery order!!(Actually , even for this recipe,I was out of onions too, which is why I used onion soup mix!!) My hubby even really liked it quite a bit, sometimes less is more! It ended up a keeper that I will make even when I do have a fully stocked kitchen! HA!

    Recipe #66866

    Came across this surfing somewhere....think it was at

    Recipe #66825

    We really love this dish when everything else gets a little boring! We serve it on a bed of fettuccine or spaghetti with the extra sauce(in the baking pan & from the jar if you do not use it all) & garlic bread...gotta have the garlic bread!And if we are REALLY hungry or having company a caesar salad is nice too to strech things a little further!

    Recipe #65997

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

    Recipe #65639

    Got this recipe from my Mom, hence the title. I put one hour for cook time but most of it is for cooling and refrigeration.

    Recipe #65616

    Peanut Butter & banana bread.... with frosting!Got this recipe from Better Homes & Gardens.

    Recipe #65599

    Got this recipe when I was a teenager and spent many a meal eating this at a friends house! I just loved it and have never glazed my hams any other way. I quite often halve the glaze when cooking a small ham and it works just fine.

    Recipe #65328

    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

    Got this from a magazine quite some time ago,from the makers of Catelli Pasta.

    Recipe #65230

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