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This is a good wholesome cake, especially for the fall.
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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Peanut butter is the secret ingredient in these sweet potato and black bean roll-ups that everyone in the family will devour. Serve with sour cream and salsa!
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This frittata recipe is packed with zucchini and onion for a easy and versatile baked egg dish.
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Moist and delicious. The cranberries are a nice change from the raisins most people use.
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An easy quick bread with plenty of zing, this pumpkin bread features nuts, orange zest and the tartness of whole berry cranberry sauce mixed in.
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Get Deep-Fried Cheesecake Bites Recipe from Food Network
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Cranberry sauce and bananas are blended deliciously in this easy, moist holiday bread.
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Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
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These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the young tender stalks. There are a great tasting...