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This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)
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Get Lighter Chicken Parmesan Recipe from Food Network
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Get Hot Crab Dip Recipe from Food Network
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Get S'mores Recipe from Food Network
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Get Granola Recipe from Food Network
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Get Waldorf Chicken Wraps Recipe from Food Network
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Add a smoky kick to a chicken wrap by mixing chipotle peppers in adobo with mayonnaise.
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These apricot bar cookies have a filling of honeyed dried apricot and apricot jam sandwiched between a crust and topping of oatmeal and whole-wheat flour.
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A wonderfully rich custard pie, this one is made from oodles of delicious plumped raisins, shredded coconut and chopped nuts, spooned in a crust and baked within 35 minutes.
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Tart, firm apples bake to juicy tenderness under a cobbler topping that is a cross between cake and biscuit. It goes nicely with custard sauce.
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A southern favorite made with sweet potatoes, banana, cinnamon, and pecans, this comforting bread recipe has been modified for a vegan diet.