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Get Brick Red Raspberry Hearts Recipe from Food Network
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This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
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These are THE BEST cookies I ever made! They are a great hit with my family and friends. One variation is to add 1 cup of walnuts and 3/4 cup of dried cranberries in place of the apricots and almonds.
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These sliced chocolate and almond cookies are the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices.
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A chocolaty, minty cookie dough with a surprise peppermint patty inside!
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These bar cookies made without butter are filled with dates and almonds, with honey being the primary sweetener.
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This recipe makes traditional crab cakes. Enjoy!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.
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These cute and creamy individual desserts will satisfy your sweet tooth.
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Get Mexican Iced Coffee with Almond Milk Recipe from Food Network