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    22 Recipes

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    From Gourmet magazine, December 1994. When I was growing up, my grandma's sister would send us a tin of Basler Lackerli every year for Christmas. I loved those cookies so much and haven't forgotten the taste. I picked up a few issues of Gourmet magazine at a library sale. Imagine my surprise when I came across this recipe. I even made my own candied orange peel. Although this isn't the exact recipe I remember, it is pretty close, and I hope to surprise, and delight, a few people at Christmas this year.

    Recipe #491539

    Not sure who to give credit to for this delcious recipe. One site says it is a copycat from Taste of Wisconsin. Anyway, it is easy to prepare and you might as well double it because it is very good!

    Recipe #487327

    From 2000 Taste of Home Annual Recipes.

    Recipe #480345

    From 2000 Taste of Home Annual Recipes

    Recipe #480344

    The original recipe came from Grandma's Great Desserts. The original recipe is made in a spring-form pan. I wanted to feed more so I increased the filling by a third. For the crust, I followed a box of graham cracker crumbs for the directions for a no-bake crust for a 13 x 9-in pan. Also the original recipe calls for making a glaze with 4 squares (1 oz ea) of semisweet chocolate, 1/2 c whipping cream and 1/2 tsp vanilla. This part I ended up omitting, although, it is a nice topping for this delicious dessert. Below are my changes.

    Recipe #480343

    From 2000 Taste of Home Annual Recipes. With chicken and pasta served over lettuce, this salad is a meal within itself. If you are planning for leftovers, only pour dressing on the portion you will eatting that day.

    Recipe #480026

    From 1999 Taste of Home Annual Recipes. Preparation time includes the 30 minutes chilling time to harden the chocolate.

    Recipe #480001

    From 1999 Taste of Home Annual Recipes. It takes 6-8 hours or overnight to marinade.

    Recipe #480000

    From 1999 Taste of Home Annual Recipes

    Recipe #479998

    From 1999 Taste of Home Annual Recipes

    Recipe #479996

    I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers.

    Recipe #479592

    From "1998 Taste of Home Annual Recipes". Instead of milk and sour cream, I substituted almond milk and plain Greek Yogurt. Creamy & tasty!

    Recipe #478699

    My favorite deviled egg recipe!

    Recipe #477999

    From My Great Recipes. One of my favorites!

    Recipe #474121

    The topping puffs up slightly to a golden brown. It's a perfect topping for a mild fish. I never had good luck cooking under a broiler, so I wrapped the fish in foil and baked at 400 degrees for about 15 mins. Then I carefully transferred the filets to a foil-covered baking sheet, topped with the egg mixture and broiled about 5 mins. Don't prepare the topping too far in advance, it becomes watery.

    Recipe #473669

    A great topping for enchiladas and dip for tortilla chips. This also freezes well. If you want more of a salsa verde, don't process in the food processor as long.

    Recipe #473252

    I got the recipe off the Internet years ago. It is very good, and I always received very favorable feedback.

    Recipe #467122

    Tasy filling for tacos, burritos, enchildas, chicken salad... Easy to prepare ahead of time. From "Authentic Mexican" by Rick Bayless.

    Recipe #466223

    From 2010 Taste of Home Annual Recipes, submitted by A Russell, Florence, SC. "Serve with crusty bread to soak up all of the delicious, garlicky sauce."

    Recipe #463094

    Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.

    Recipe #462372

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