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All the flavor of strawberries dipped in sour cream and brown sugar in a pie!
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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Mild oyster taste with a crunch crumb topping.
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Delicate and savory little rounds of rye bread hold a creamy layer of cream cheese and chives, a couple of slices of cucumber, and a fresh basil leaf for the lightest, easiest tea sandwiches.
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!
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Hot sauce and ranch dressing mix make for a spicy and tangy snack mix.
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This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs A cookware set No
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This recipe is by Steven Raichlen and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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