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These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.
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Marinated asparagus is served cold with crunchy pecans and green onions.
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This is a delicous hearty appetizer that is not too difficult to make. You need a mini cupcake baking pan to bake them. If you don't have one you can form the...
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Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
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The soft bread made with buttermilk smells great right out of the bread machine!
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This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles, and smoked Spanish paprika. It's delicious served with Alyssa Gorelick's Tofu-and-Vegetable Tacos.
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This recipe uses rice and tapioca flour instead of wheat and it still tastes yummy!
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Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate. These candies are best left 1-2 weeks before eating.
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Buttermilk sorbet can be used to make a rhubarb float (pictured).
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