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These fried salmon fritters, based on Caribbean accras, get their kick from a filling of jalapeno, parsley, and onion.
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This easy cobbler is made with sliced peaches topped with a lightly spiced batter.
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This versatile and quick lemon breakfast bread is a great way to start your day.
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When Portia Walker, the Editor-in-Chief of the blog, "She’s So New York", asked for a guest post about aphrodisiac foods, I knew peanuts would be the impromptu...
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With cocoa powder, chocolate chips, chile powder, walnuts, and zucchini, there's something in this cake recipe for almost everyone to enjoy.
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A sponge cake is soaked in a mixture of three kinds of milk and topped with whipped cream and optional strawberries.
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These cake-like gingerbread cookies are frosted with a marshmallow frosting. They are also known as Sally Ann Cookies.
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These black and white cookies are famous for their residence in New York delicatessens. Use this recipe to avoid the airfare and have them at home.
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.