From my friend Chrissy -- posted by invictus read more »
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A great way to get your fiber and nutrients! You can make it up in big batches and portion it into small containers to grab and go in the morning. Adapted from Rachael Ray's Yum-O Family cookbook. -- posted by Sharon123 read more »
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This came from Rachael Ray's Yum-O (the Family) Cookbook. Fun and kids of all ages will have fun building these! -- posted by Sharon123 read more »
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Have you ever grilled a corned beef? It adds more flavor to the meat than just boiling it. -- posted by ~Rita~ read more »
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This is from Pioneer Woman Cooks. I lightened it up a tiny bit. -- posted by newmama read more »
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From Two Peas and their Pod -- posted by Redsie read more »
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Nifty Japanese recipe with a tangy sauce; you really get the ginger in this! Comes together quite easily. From Mark Bittman in the New York Times. -- posted by L'ecole read more »
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It may take some time, but it is so worth having tapioca pudding made from scratch. -- posted by Cupcake-Princess read more »
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Yum!!! If you like this kind of dip, you will like the light version of it. Sauteing the garlic and artichokes first adds a really nice flavour. You can eat this cold or heated in the microwave of oven. Enjoy! -- posted by Nif read more »
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The blackberry-swirled tops of these individual lemon desserts conceal a delicious surprise: the rich citrus pudding underneath. There's no trick to creating the two layers - simply fill remekins, dot with blackberry sauce, swirl, and bake in a pan with water. The moist, gentle heat makes the top light and cakey and centers smooth and creamy. These treats are fitting summer fare; their flavors are a sweet and tart nod to the season. -- posted by Chef mariajane read more »
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