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Get Fruit Tarts Recipe from Food Network
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Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
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With layers of milk chocolate pudding, chocolate wafer cookies and bananas, this nostalgic dessert beats all grandmotherly versions by a landslide.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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This black and blueberry smoothie is a hearty and filling way to start the day thanks to chia seeds and coconut butter. Make in a NutriBullet® or blender!
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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Dates, cashews, hazelnuts, and coconut are blended with cinnamon and salt creating a filling, on-the-go snack that is grain-free and vegan.
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This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A white cake mix is livened up with mashed strawberries and strawberry-flavored gelatin, then baked in three 9-inch pans. It is then frosted with Strawberry Cream Cheese Frosting.
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Get Strawberry Mango Pound Cake Shortcakes Recipe from Food Network
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These coconut cupcakes with curry lemon curd and a sweet basil cream topping are regal enough for a queen! They take time to create, but the end result is worth it.