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    20 Recipes

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    Got this one from Kraft Foods as well. Looking forward to trying it.

    Recipe #466265

    Haven't even tried it yet...found it in the Food and Family Fall 2011 magazine. I will be trying it very soon! I may just use canned chicken breast for simplicity. You can also substitute 1/2 lb lean ground beef for the chicken and 1/4 cup BBQ sauce for the salsa.

    Recipe #466264

    Probably found this in a Kraft Foods magazine, but haven't made it yet.

    Recipe #463524

    Similar to others on this site, but I have a nut allergy, so we use a graham cracker crust instead of walnuts! The first 3 ingredients are the crust, and the rest is the filling. Cut this recipe in half to make an 8x8 square dish. Cooking time is freezing time but I don't know if it's accurate - I've never timed it before...usually just leave it overnight.

    Recipe #463512

    From Kraft Foods. part of cooking time is cooling time

    Recipe #463511

    Brownies from scratch - oh so good. Add frosting or just powdered sugar!

    Recipe #463391

    This is a family favorite and a family joke...anyone that wishes to marry into our family must eat and like the veggie enchiladas :) As is typical for me, I don't really pay attention to servings/yield, so sorry I'm not helpful in that.

    Recipe #463308

    These are the only cut-outs I really like. We really only make them for Christmas because that makes them special! I have NO idea how much this yields...because we usually double it, so I'll guess. Plus depends on if you do little stars or big frosty the snowmen :)

    Recipe #463307

    Grandma called it a "bowl of S**T" because it isn't exactly visually appealing. It was a staple because it was cheap, easy, made a lot of food and a comfort food. I don't really know how much milk to use...so I will just put in an amount...sorry...I don't always measure out everything i cook!? For potatoes/onions/carrots, that's kind of a personal thing. Depends on what you like most.

    Recipe #463306

    I like thick lasagna, so this recipe is for a square dish. If you need a 9x13 size lasagna, I would double this, especially the meat and sauce...never seems to be enough :) Lasagna can be made a day ahead and put in fridge, or several days ahead, if covered properly and put in freezer.

    Recipe #463305

    You will need to make a taco beef mixture to fill the enchiladas. You can find mine, your use your own seasoned meat.

    Recipe #463304

    This was a staple in our home growing up. Fairly cheap, easy and delicious! You can reduce the ingredients to make a square pan instead. These amounts produce a 9 x 13 dish.

    Recipe #463303

    this is the only kind I will eat - the way my mom always made 'em! Tweak the ingredient amounts to suit your tastes!

    Recipe #463273

    I use this mixture for tacos, taco salad, and beef enchiladas. It's our 'all-around' taco meat mixture. Not sure on the servings/yield...never measured it before.

    Recipe #463236

    This is great for breakfast/snack and could be easily personalized with different toppings/fruits.

    Recipe #463235

    My grandma's recipe - grandmas are always the best cooks :) Tried it a couple of years ago for in-laws thanksgiving - bit hit. I'm actually not sure on the yield and servings...I can't remember.

    Recipe #463192

    The only fudge my family eats around the holidays. For the marshmallow creme, we always get one large jar and one small, because you can never get all the marshmallow cleaned out in time. Also, this is at least a 2-person gig. usually it's my mom, brother, and me. not too sure on cooking time, I never pay attention. When I was younger, it felt like forever, but doesn't feel so long now. Servings depends on how big you cut the pieces. we usually do 1-inch square.

    Recipe #463188

    Chocolate frosting from scratch. Not sure how much it yields, but very simple to add/subtract to get perfect amount.

    Recipe #463187

    Delicious breakfast/brunch when you have guests.

    Recipe #463186

    Found this at Meijer, but it's really a Kraft recipe.

    Recipe #463185


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