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    17 Recipes

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    This is a tasty recipe I made on the spur-of-the-moment, not realising that most cheese grits recipes are baked. These are also delicious with goat cheese in place of the cream cheese.

    Recipe #501925

    This inexpensive recipe is for your busiest nights. It is easily doubled or tripled to feed a large family. I haven't tried freezing it, but I don't see why it couldn't be. If anyone tries it, please let us know! We serve it with cottage cheese and a green salad.

    Recipe #475710

    These muffins are wicked- so very good, but so very bad for you! They're delicious as an accompaniment to dinner, or on their own for breakfast with some jam.But watch out- they're addictive! (Taken from the 2000 Southern Living Annual)

    Recipe #470633

    1 Reviews |  By scfl76

    This recipe is based on one found in The Neely's Celebration Cookbook. The variations are things I've experimented with and had success. It is easily doubled.

    Recipe #469510

    This is based on a pie served at our favorite breakfast spot. The lemon curd recipe was taken from Joy of Baking, and the blueberry topping from Martha Stewart. The cheesecake is an amalgamation of several different recipes. You can speed this up by using jarred lemon curd and canned blueberry topping, but the homemade versions are very easy.

    Recipe #463670

    Taken from the blog Cupcake Bakeshop. Used to frost Chili Chocolate Cupcakes, posted separately. In place of the ground pequin chilies, I will be using chipotle chili powder.

    Recipe #369560

    I found this recipe on a blog called Cupcake Bakeshop, which is now closed. I haven't tried it yet, but wanted to save it for safe-keeping. It calls for a specialty item, ground pequin chilies, but I will be using chipotle chili powder, as I already have that. Top with Chili Chocolate Ganache Frosting, which I will post seperately.

    Recipe #369397

    1 Reviews |  By scfl76

    Taken from Gourmet magazine. They recommend using the finest-quality chocolate you can. Cookies will keep in an airtight container at cool room temperature for five days.

    Recipe #367103

    This recipe has several steps, but is not difficult. And it is so worth it! Taken from Gourmet magazine.

    Recipe #367099

    3 Reviews |  By scfl76

    Another gem from my mom's former co-worker, the Domestic Goddess! Frozen strawberries do not work in this recipe.

    Recipe #362433

    1 Reviews |  By scfl76

    So easy for so much deliciousness! This is especially refreshing during the worst of our southern summers. Don't get this too far from the refrigerator, though- the icing melts easily. The original recipe, from my mom's former co-worker, recommends using Duncan Hines cake mix.

    Recipe #362431

    1 Reviews |  By scfl76

    From Christmas with Southern Living 1998. I use frozen shredded hash browns in place of the new potatoes.

    Recipe #345869

    1 Reviews |  By scfl76

    This is taken from Better Homes and Gardens' 9x13: The Pan That Can, a cookbook I highly recommend. I plan to switch up the veggies in this recipe, maybe broccoli, zucchini, or bell peppers.

    Recipe #345610

    This one comes from a Junior League of Atlanta cookbook. The book says it freezes nicely, but it's never in our house long enough to find out! I use Khalua in place of the rum.

    Recipe #344702

    This is taken from several different recipes. The measurements are 'flexible' because I don't really measure when I make it. I usually use Bisquick biscuits, they have a good texture for this recipe.

    Recipe #344519

    4 Reviews |  By scfl76

    This is my Dad's favorite meal. It's great with a tossed salad. To make things easier, I started using shredded rotisserie chicken meat.

    Recipe #343689

    2 Reviews |  By scfl76

    This recipe, a family staple in the winter, comes from Rachel Ray. It is quick, easy, & very tasty. The original calls for "small potatoes"; I use buttery Yukon Golds for optimum flavor. Note: I just made this again for supper. The potatoes took longer to cook than the recipe said. Next time I will start them cooking first and give them a little longer to soften up before I add the other veggies.

    Recipe #343674

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