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Recipe #398354
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Recipe #397772
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Recipe #397578
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Recipe #397548
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Recipe #397526
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Recipe #396957
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Recipe #396907
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Recipe #396660
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Recipe #396573
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Recipe #396039
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(1 reviews) Posted by 2Bleu (Bird&Buddha)
Recipe #395655
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Recipe #395456
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Recipe #394893
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Recipe #394839
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From: Southern Polar Bear
On Sunday, November 08, 2009
My parents are visiting in a few days and I want to make a pot roast, but I'm not sure what kind of cut to buy. What kind of cut do you have good results with?
By: 89240
Incredibly Delicious Cheese Garlic Bread Spread
By: SaraFish
By: Guava Girl
By: Dee514
Garlic and Herb Cream Cheese (France)
By: Sydney Mike
Creamy Baked Brie With Apples and Maple Syrup
By: swissms
By: Jellyqueen
Review From: Michelle S.
On Nov 8, 2009
RECIPE: Garlic and Herb Cream Cheese (France)
This is amazing stuff! It could not be easier and is pretty cost effective too! I did add about 1/2 t. of dried chives to the blend as well. I love this stuff schmeered over EVERYTHING!!! It will be repeated often here, thanks Mike for sharing...
Review From: LizzieP
On Nov 8, 2009
RECIPE: Jalapeno Jelly & Cream Cheese Spread
love this stuff. usually use the pepper jelly from Harry and Davids. I do let the cream cheese soften and then mix it together. I get a lot of "ooh boy you made your puke dip again!" lol It's not that pretty but it does seem to disappear really...
Review From: farmchick #2
On Nov 8, 2009
RECIPE: Pumpkin Butter (Crock Pot)
This is really good. I cut the sugar to 3 c. and added 3 pkgs. of truvia. Increased the spices a bit too. My son ate this on his oatmeal and had 3 bowls. He Loves it. I froze it instead of canning.
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