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White chocolate chips mix with lemon juice and zest to give these bar cookies a deliciously different flavor combination.
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These are my own special cookies that are so good, you'll have to make a batch every day!
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Breakfast in a bun? Why not! This recipe has all the usual suspects – eggs, sausage, cheese – plus a little spice to kick your morning into high gear.
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Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
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Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli.
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The name says it all! Yummy on its own or with chocolate frosting!
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Using coconut milk keeps this flan dairy-free, while adding dark spiced rum gives it Caribbean flair and offsets the rich, smooth caramel.
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When you take a bite of this luscious, creamy pumpkin pie, you won't even notice there's no crust.
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Mint and chocolate meet again in everyone's favorite chocolate cookie.
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You'll love these crunchy biscotti-type cookies. Add almonds (mandeln) or maraschino cherries for variety. We gave these as teacher gifts last year and got lots of compliments!
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This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
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Make this sausage-, egg-, and cheese-stuffed casserole for your next weekend breakfast as a hearty and crowd-pleasing start to the day.