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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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We like our snack cakes SUPERSIZED!
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Confetti spaghetti pasta salad has plenty of diced veggies, crabmeat, and tuna for a hearty summer salad.
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A mixture of imitation crabmeat, asparagus, tomatoes, and hearts of palm are dressed with a simple lemon dressing in this salad recipe.
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Rhubarb layered between a buttery oat crust and oat crumble topping in this recipe for rhubarb crisp is a great way to use extra rhubarb in the spring.
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In Chef John's brunch recipe, stale bread is transformed into a decadent French toast dish reminiscent of coconut cream pie. Garnish with mango slices, toasted coconut, and lime wedges.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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When was the last time you tasted authentic butterscotch? A classic butterscotch sauce recipe with brown sugar, butter, and cream.
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Spiced almond pudding is simmered and chilled creating a rich, grain-free dessert perfect for any occasion.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.