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Sunflower Seeds

Posted: 05/20/2009 - It seems that practically every day we’re bombarded with information about healthy eating, from recommendations for whole grains, healthy fats and fiber to antioxidants and healthier snack options.

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Mother’s Day French Toast

Posted: 05/08/2009 - In a medium bowl, beat the eggs. Add the milk and cinnamon; mix well. In a large skillet, melt 1 tablespoon butter over medium heat. Dip each bread slice in the egg mixture then cook 2 to 4 minutes, until golden on both sides, turning halfway through cooking, and adding the remaining butter to the skillet as needed. Cut the French toast in half diagonally and serve with your favorite topping.

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Homestyle Coleslaw

Posted: 05/08/2009 - In a large bowl, whisk together the mayonnaise, milk, vinegar, sugar, and salt; mix until smooth and creamy. Add the coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving.

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Corn Grilling Secrets

Posted: 05/08/2009 - It’s supersweet corn season and, since corn fits grilling to a “T,” we have some ideas to share: Unlike traditional corn, the supersweet variety has more natural sugars and stays sweet a lot longer, especially if stored in the refrigerator.

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Orzo & Pea Salad

Posted: 05/08/2009 - In a large bowl, combine the cooked pasta, green peas, onion, parsley, basil, and mint. In a medium bowl, combine the seasoned rice vinegar, olive oil, garlic, lemon zest, salt, and pepper; whisk until well combined. Add to the pasta mixture and toss gently until well combined. Serve immediately or refrigerate until ready to chill.

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Mexican Fish Tacos

Posted: 05/08/2009 - In a small bowl, combine the sour cream, mayonnaise, cilantro, and 2 tablespoons taco seasoning; mix well and set aside. In a medium bowl, mix the oil and remaining taco seasoning. Add the fish and stir gently to coat.

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Meatball Soup

Posted: 05/08/2009 - In a large saucepan, bring the broth, meatballs, corn, salsa, and cumin to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 7 to 8 minutes. Ladle soup into bowls, sprinkle with tortilla chips, and serve.

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Food Gifts for Mom

Posted: 05/08/2009 - No matter what size your budget is, we have an idea that’ll surely make you the apple of your mom’s eye! Create homemade “Mom’s Day Off” cards offering to go grocery shopping, make dinner or do the dishes. Cook Mom breakfast in bed.

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Lip Smackin’ Spareribs

Posted: 05/08/2009 - Place spareribs in a large pot and add just enough water to cover them; boil ribs over medium-high heat 30 minutes, or until fork-tender. Preheat oven to 375°F. In a small bowl, combine remaining ingredients; mix well.

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Chunky Apple Bran Muffins

Updated: 05/08/2009 - Preheat oven to 400ºF. In a large bowl, combine all ingredients. Spoon mixture evenly into 8 lined muffin cups and bake 15 to 20 minutes, or until muffins are golden.

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Tips to Cool Down Hot Peppers

Posted: 04/23/2009 - When handling any fresh chili peppers, the oils, seeds, and juices in the flesh of the pepper can burn fingers just as they can burn our tongues – and if we touch our eyes, they’ll burn too! Usually, the smaller the pepper, the hotter it can be!

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Pot Roast Cacciatore

Posted: 04/23/2009 - Place bell pepper strips and onions in a 6-quart slow cooker. Place roast over vegetables. Place mushrooms over roast then pour spaghetti sauce and water over top. Add garlic, basil, salt, and pepper. Stir gently, cover, and cook on low setting for 8 hours, or until meat is fork-tender.

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American Éclairs

Posted: 04/23/2009 - In a small bowl, combine the whipped topping and jam; mix well. Split each ladyfinger and spread the mixture equally between the halves. Replace the tops of the ladyfingers and place on a baking sheet.

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Festival Food Gets a Makeover: The Taste of Buffalo

Posted: 04/23/2009 - The Taste of Buffalo is one of the largest food festivals in the nation –- and what makes it a stand-out is all the healthy eating options they’ve been dishing up in the past few years.

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Giant Chocolate Chip Cookies

Posted: 04/23/2009 - Preheat oven to 375°F. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, beat butter, sugars, and vanilla until creamy. Beat in the eggs. Gradually blend in the flour mixture. Stir in the chocolate chips and form into 13 balls. Flatten the balls onto un-greased cookie sheets. Bake 9 to 12 minutes, until the edges are brown.

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A Variety of Raisins

Posted: 04/23/2009 - A raisin is like a grape with a suntan, because that’s how the dark varieties are created – from the heat and light of the sun. It’s probably safe to say that raisins were discovered accidentally by man when grapes dried on the vine. After tasting them…they were a hit!

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Greek Isles Chicken

Posted: 04/23/2009 - Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken in the baking dish. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.

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Egg Salad Week

Posted: 04/23/2009 - If you think it’s wasteful to throw out decorated hard-boiled Easter eggs once the festivities are over, think again. Food safety comes first, and we should never eat an egg that’s been out of the fridge for more than 2 hours. So, if eggs have sat out in Easter baskets, were used for an egg hunt and/or are cracked, toss them out!

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Easter Egg Nests

Posted: 04/13/2009 - Preheat oven to 350°F. Coat cookie sheets with nonstick cooking spray. In a medium bowl, beat sugar, egg, vanilla, and food color with an electric beater on medium speed until well blended. Beat in flour until smooth then fold in coconut. Drop by heaping teaspoonfuls 2 inches apart on cookie sheets. Flour your thumb and make an indentation in the center of each cookie to create a "nest." Bake 10 to 12 minutes, or until the edges are golden. Remove from the oven and gently push 2 jelly beans into each nest. Let nests cool slightly on cookie sheets then remove to wire racks to cool completely. Store in airtight containers.

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Homestyle Potato Salad

Posted: 04/13/2009 - Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly. Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside. In a medium bowl, combine the remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.

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Jezebel Sauce

Posted: 04/13/2009 - In a large bowl, combine all ingredients and mix with a wire whisk until well blended. Refrigerate until ready to serve. SERVING SUGGESTIONS: Serve with baked ham or spoon over a block of cream cheese with crackers to make a festive hors d’oeuvre.

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Anytime Ham

Posted: 04/13/2009 - Preheat oven to 400ºF. Trim ham of all excess fat and place cut-side down in a large roasting pan. Bake 45 minutes then drain off any pan drippings and reduce heat to 350ºF. Meanwhile, place yams, white potatoes, peaches and apricots in a large bowl and toss gently; set aside. In a medium saucepan, combine 1 cup of the reserved peach syrup, 1/2 cup of the reserved apricot syrup, the maple syrup, dry mustard, and ginger; bring to a boil over medium-high heat then remove from the heat. In a small bowl, mix 3 tablespoons of the remaining reserved apricot or peach syrup with the cornstarch and add to the hot syrup mixture, stirring until thickened. Place the potatoes and fruit around the ham and pour the syrup mixture over everything. Bake 35 to 45 minutes, uncovered, basting occasionally.

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Flourless Chocolate Cake

Posted: 04/13/2009 - Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.

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Artichokes: From the Field to the Table

Posted: 03/31/2009 - There are certain favorite foods that most of us are afraid to tackle at home, and only order at restaurants. Artichokes are one of those foods that fit into this category, but I'll change that!

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