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    520 Recipes

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    Wrote this recipe down while watching Food Network while recovering from surgery. It was featured in the "Food Network Caters Your Hawaiian Wedding". This was one of Paula Deen's contributions. I love ginger cookies and can't wait until I can get in the kitchen and whip up a batch. They looked SOO good!

    Recipe #226674

    These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!

    Recipe #226673

    Since I can't make Spanish rice worth a dern, these cheesy potatoes go well with my Mexican night dishes. And...Cinco de Mayo is just around the corner! OLE!

    Recipe #225290

    So many recipes for Hot Spiced Tea have Tang and sugar...This one uses Crystal Light but does not have the typical orange flavor of other recipes. I love to make this on chilly fall evenings and kick back with a good book!

    Recipe #220750

    This is a great appetizer to serve at a shindig. If your shindig is just a casual get-together, you could substitute the canned baby shrimp for the medium shrimp and have the same taste results.

    Recipe #220595

    When, as a diabetic, your sugar supply is removed from life, you start mourning. I turned to fruit to ease my aching sweet tooth. This is one of the recipes I used to treat myself to something that is rich and a bit more sweet than I really should eat. But it's SOOO good!

    Recipe #220592

    This recipe was one I picked up in gourmet class in college. It was my teacher's grandmother's recipe and she made us a batch while we prepared our own cookie recipes. They were SO good and when she spoke of making them with her grandmother, you could tell that those memories were very special to her. Make them a part of your cookie jar stock!

    Recipe #220589

    Ham on the Street on the Food Network is one of my favorite shows because it is a twist on common food that we might not think of. Such the case with this recipe. Who'd have ever thought of making a peanut butter and jelly bread pudding? I mean, this is probably the one sandwich I always have the ingredients on hand, it's good raw or grilled, and you can switch the flavor of jam and it's still something that is a comfort food (even though grape is always going to be my favorite with a big glass of ice cold milk!). So, give this recipe a try and please not only your kids, but the adults too. This recipe is posted exactly as written on the Food Network website.

    Recipe #218618

    A while back, Campbells soup came out with three or four new varieties of soups. The were quite a bit different from the normal stuff on the shelf. The soup used in this one is the Pepper Jack soup, which is a great alternative to just the plain ole cheddar. This is basic and has a lot of potential to be added to or altered to fit your tastes.

    Recipe #218306

    Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday.

    Recipe #218286

    I've noticed that several chefs have been asking for recipes for a breakfast that travels. This is a great glorified muffin. It is made like banana bread, topped with sliced bananas, brushed with butter, and then covered with a cinnamon and sugar mixture. Just grab one on your way out the door and enjoy or take a whole batch to work for everybody. You'll probably have to pass out the recipe for them too.

    Recipe #218245

    This fruit salad is different from other fruit salads because the dressing is raspberry vinaigrette. Something different and new for me to use, since I commonly associate vinaigrette to salads of leafy greens. But it is yummy and worth a try!

    Recipe #218240

    These little mounds would go great on a Christmas cookie tray or at any time of the year for a gift. Everyone loves kitchen gifts and who could turn down candy?? The size of the batch will depend on how large you make them.

    Recipe #218239

    I have always heard of folks using a cola when basting a ham, but never a citrus drink. It's flavorful and the sugar in it works well, giving a sweet delicious glaze that will make your ham shine. The weight and size of the ham does not have to be 7 lbs. This is a rather large ham, so feel free to use a smaller or larger ham, whatever you will need.

    Recipe #218237

    Just the name makes me think of a hammock swinging in a big shaded back yard with a breeze blowing...

    Recipe #216758

    Butterscotch and white chocolate is one of my favorite flavor combinations. These are pretty good and I think that switching out the white chocolate chips for some of those new Swirls would be good too. Gosh, I'm getting hungry!

    Recipe #216382

    When diabetes changed my diet, (I'm a big fan of candy) I started eating more fruit for dessert. I prefer it fresh, but love a good dip. This one had to grow on me a bit, but is none-the-less delish. I like it with summer fruits like cantaloupe. I usually chill mine before serving for about an hour, reflected in the passive cook time.

    Recipe #216164

    This pie is a great frozen treat that is best served after a spicy meal. It's creamy and cold so if you have problems with digesting those spicy things but still love eating them, this will cool down the burn and give you a special treat.

    Recipe #215588

    Upon searching for things that taste like my favorite ice cream bar, I decided that even though this recipe is for dipping fruit, I like to totally go ballistic with a spoon and a big cold bowl of it. Yes, I know, not good for me or you or anybody. But sometimes, you need the comfort that stuff like that supplies. I think this fruit dip is good with cookies too.

    Recipe #215505

    I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.

    Recipe #214981

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