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Connie's signature recipe, this brownie works wonders. Besides the perfect texture, this dark, rich brownie has true chocolate flavor and is the treat you should reach for when you're really craving chocolate.
Connie's signature recipe, this brownie works wonders. Besides the perfect texture, this dark, rich brownie has true chocolate flavor and is the treat you should reach for when you're really craving chocolate.
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Get Caramel Brownies Recipe from Food Network
Get Caramel Brownies Recipe from Food Network
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For the Neapolitan ice cream lover in your life!
For the Neapolitan ice cream lover in your life!
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Peanut butter balls are dipped in chocolate to resemble buckeyes.
Peanut butter balls are dipped in chocolate to resemble buckeyes.
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Who knew guac and grilled cheese were meant to be together?
Who knew guac and grilled cheese were meant to be together?
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A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
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Betcha can't eat just one!
Betcha can't eat just one!
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Use this frosting generously on your favorite cakes and cupcakes.
Use this frosting generously on your favorite cakes and cupcakes.
Ingredients:
cocktails, alcohol, soups, chocolate, cream cheese, vanilla, butter, confectioners sugar
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If you like it hot, this smoky guac is for you.
If you like it hot, this smoky guac is for you.
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Recipe for Samosas in Lettuce Cups with Chili Sauce, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
Recipe for Samosas in Lettuce Cups with Chili Sauce, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
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Perfect for your next fall soiree.
Perfect for your next fall soiree.
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Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.