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A no-bake cream cheese pie with sliced bananas, topped with blueberry pie filling and whipped cream.
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Get Raspberry-Ricotta Mousse Recipe from Food Network
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Get Spicy Cheddar Cheese Football Recipe from Food Network
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Because one giant cinnamon roll is obviously better than one regular sized cinnamon roll.
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Golden chicken simmers to tenderness in a heavenly sauce flavored with lemon and asparagus - doesn't it sound delish?  And it's ready in just 20 minutes.
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Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.
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This chocolate cream is a delicious, easy-to-make filling for cream puffs.
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These impressive brownies have Irish cream in both the brownie batter and the frosting, and a sprinkling of toffee bits on top. They always disappear quickly at potlucks.
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Frozen mango, Greek yogurt, and ground ginger are blended together creating a quick and easy, 4-ingredient mango ice cream or smoothie.
Ingredients: greek yogurt, mango, ginger, water