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Pecan Pie III

Submitted by: Pat

The proportions of sugar, corn syrup, eggs, vanilla, and pecans are perfectly balanced. This is the quintessential pecan pie, made even more wonderful with a dollop of whipped cream.

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Holiday Mimosa

Submitted by: SILVREZS

Home Town: Santa Cruz, California, USA

Serve up these festive champagne and orange juice classics in glasses rimmed with orange liqueur and sugar.

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'If you like blueberries and pecans, you'll love this take on a breakfast favorite,' writes Melissa Winona of Salt Lake City, Utah. 'I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting.'

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Amish Breakfast Casserole

Submitted by: Beth Notaro

'We enjoyed a hearty breakfast bake during a visit to an Amish inn,' recalls Beth Notaro of Kokomo, Indiana. 'When I asked for the recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this version my family loves. Try breakfast sausage in place of bacon.'

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Sweet Potato Casserole I

Submitted by: Nancy

Sweet, rich, and crunchy. A lovely addition to your feast. Originally submitted to ThanksgivingRecipe.com.

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Delicious Ham and Potato Soup

Submitted by: ELLIE11

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

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Baked Lemon Chicken

Submitted by: Marion Lowery

THIS lovely chicken is as good cold as it is right out of the oven. It's moist, tender and lemony with a nice crunch. It's a delicious picnic entree as well as a wonderful meal with scalloped or baked potatoes and a fresh green salad on the side. -Marion Lowery, Medford, Oregon

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Honey Baked Chicken II

Submitted by: Gretchen Ramey

Curried honey mustard imparts a golden hue to tender baked chicken.

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Crispy Baked Chicken

Submitted by: Karen Wingate

My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas

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Caramelized Baked Chicken

Submitted by: Sandy

Soy and ketchup, laced with honey and garlic, make for a potent sauce. This chicken is ideal for appetizers or a main course.

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Lentil Soup

Submitted by: Marie

Lentils are added to sauteed onions, carrots and celery. Lots of crushed tomatoes and water are added, and the magic begins. An hour later the soup is thick and wonderful and ready for a bit of shredded fresh spinach and a splash of vinegar.

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Chocolate-Filled Spritz

Submitted by: Theresa Ryan

I found this delicious cookie recipe years ago. Over time, I decided to liven them up with a creamy chocolate filling.

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Oatmeal Carmelitas

Submitted by: Sharon M.

Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.

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The Most Incredible Garlic Bread

Submitted by: lalala71

Buttery bread, spread with garlic, two melted cheeses, zesty spices, drizzled with olive oil, and broiled to a crispy perfection.

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No-Guilt Zesty Ranch Dip

Submitted by: tat2whttrsh aka Lambchop's Mom

Living In: Seattle, Washington, USA

This flavorful dip is great for homemade jo-jo potatoes, raw vegetables, chips, and even baked potatoes!

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EAGLE BRAND® Peanut Butter Fudge

Provided by: EAGLE BRAND®

The family will go wild for this peanutty fudge. Peanut butter, chopped peanuts, and white chocolate really make it special.

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Fudge

Submitted by: Dana

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

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Rick's Special Buttercream Frosting

Submitted by: Rick Mazzuca

Ideal buttercream for frosting and borders.

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New England Potato Soup

Submitted by: Priscilla Beaujon

While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close.

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