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A yummy pound cake that disappears fast! Especially good around the holidays for gift giving.
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These savory muffins with chives and dill are ideal for a weekend breakfast.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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This cake was created in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!
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Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
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Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready.
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.
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Tropical fruits married with cabbage to make a superlative coleslaw.
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Get Frothy-Chilly Fruit Smoothies Recipe from Food Network
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This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.