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www.allrecipes.com
These gluten-free scalloped potatoes with a tasty cheese sauce start out in the microwave and then finish baking in the oven.
These gluten-free scalloped potatoes with a tasty cheese sauce start out in the microwave and then finish baking in the oven.
Ingredients:
butter, cornstarch, cayenne pepper, milk, cheddar cheese, potatoes, parmesan cheese, paprika
www.foodnetwork.com
Get Creamy Cheddar Grits Recipe from Food Network
Get Creamy Cheddar Grits Recipe from Food Network
www.simplyrecipes.com
Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.
Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.
www.chowhound.com
These very chocolatey, chewy cookies are a favorite with my young nephews and nieces. When they come to visit we make them together and they have so much fun...
These very chocolatey, chewy cookies are a favorite with my young nephews and nieces. When they come to visit we make them together and they have so much fun...
www.allrecipes.com
This is a great finger food ideal for parties. Additions are endless too - bacon, spinach, cream. Simply garnish with fresh parsley for color!
This is a great finger food ideal for parties. Additions are endless too - bacon, spinach, cream. Simply garnish with fresh parsley for color!
www.foodnetwork.com
Get Vanilla Dutch Baby (Puffed Pancake) Recipe from Food Network
Get Vanilla Dutch Baby (Puffed Pancake) Recipe from Food Network
www.delish.com
Binging is totally allowed when eating these kicked-up shrimp.
Binging is totally allowed when eating these kicked-up shrimp.
www.foodnetwork.com
Get Crispy Mashed Potato Cakes Recipe from Food Network
Get Crispy Mashed Potato Cakes Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Sciolino and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite The flavor is heavenly, the smell ambrosial — and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite The flavor is heavenly, the smell ambrosial — and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.