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    8 Recipes

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    A very simple, quick, and easy version of cream cheese frosting that's as smooth as a baby's bottom. Incredibly versatile - you can add any flavors or colors, and use this for frosting the entire cake as well as piping by simply changing the consistency with less or more sugar. GREAT with chocolate cakes.

    Recipe #514641

    Alfredo is simple to make -- it's basically cream gravy with a pinch of nutmeg and a bay leaf, then Parmesan cheese added at the end. If you don't have any Parmesan on hand, do try it with different cheeses. I've used Romano, white and/or yellow Cheddar (for a great mac-n-cheese), Muenster, Gouda, and whatever else I've had on hand. For an even creamier sauce, melt in some cream cheese. And definitely experiment with multiple cheeses. Some of the best cheese sauces I've made were with two or three cheeses. Every time I've done any of the above, provided I kept the total cheese amount to a reasonable level (somewhere around a cup or so), it always turns out great. One final note: if you don't have nutmeg or bay leaf, make it anyway. It still tastes good without those.

    Recipe #514631

    This is a recipe for condensed milk, not dulce de leche (though I imagine you could make ddl from the condensed milk afterwards). It's adapted from's Homemade Condensed Milk recipe here:

    Recipe #514628

    This goes absolutely PERFECTLY with Mexican Chocolate Cake (Recipe # 69917). The cream cheese compliments the chocolate very well, while the tang of the lime ever so slightly cools off the cayenne. Apparently everyone at work thinks so, too - February's birthday cakes (a tripling of the cake recipe smothered in this frosting) were gone in a few hours.

    Recipe #514072

    An all-natural frosting containing no nutrient-devoid ingredients. Since organic honey, organic cream, real (pure) vanilla extract, and organic cream cheese can be found in most mainstream grocery stores, it can easily be made without having to go to a specialty grocery store. From

    Recipe #512229

    Great simple comfort food. Good for you, too! For the vegan version, simply substitute a plant-based oil such as coconut or walnut for the butter when you saute the onions.

    Recipe #498091

    Easy to make side dish that can go in the oven with the main course. Save time and electricity and the same time.

    Recipe #498089

    It's Springtime, so that means my chickens are laying their butts off (hee hee) and the Swiss Chard (aka Silverbeet) is growing like crazy. What to do? Make quiche! I make a large amount of this in a big roasting pan, then freeze individual pieces in ziplocs. It's great cold or hot: for those nights I just don't feel like cooking, for taking to work for lunch or on road trips (just out of the freezer and into the lunch bag), or for leaving in the freezer for later in the year when there's a dearth of eggs and chard.

    Recipe #498088

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