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Using cauliflower instead of potatoes and less cheese and cream than usual, this lighter take on gratin is hearty and full of flavor.
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Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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These cute cupcakes with a fresh strawberry cream cheese filling and a swirl of whipped cream are like strawberry shortcakes in cupcake form.
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The holiday clafouti is given a twist by replacing the traditional black cherries with cranberries, then baking them in a delicious custard. A perfect addition to your holiday table!
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A novel blend of herbs and cayenne revamps an old favorite. Serve with cornmeal waffles and apple cider syrup for a perfect balance of savory and sweet.
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No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.
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Lightened-up vanilla cupcakes are filled with sugar-free pudding mix, topped with light whipped cream, and given a pretty red and blue star decoration made of fresh blueberries and strawberries for a patriotic dessert that's served cold.
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While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
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These scones are light yet hearty and the most healthful of the bunch. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
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A delicious family favorite made with seasoned chicken, green beans and condensed chicken soup.
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This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.