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cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These freeze well. I make them mostly for the holidays.
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Get The Calvert (Stink's Favorite) Recipe from Food Network
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This pie is absolutely decadent. The crust is made with melted chocolate, butter and crispy rice cereal that 's stirred up and pressed into a 9-inch pie pan. Then it 's filled with scoops of vanilla, mint chocolate and strawberry ice cream. And for the grand finale, a fabulous chocolate topping is drizzled over the top.
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Get 'Flix Mix Recipe from Food Network
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
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Get Homemade Applesauce Recipe from Food Network
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This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
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This is a breakfast spread for purists. The natural sweetness in this spread comes from the apple juice and the concentrated flavor in the dried apples.
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Miniature caramel apple pops, made by scooping small apple balls with a melon baller and dipping them into caramel, are perfect for Halloween parties.
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Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.