Spring is here so break out the Peanut Butter Pie. What can be better than a cool piece of rich and yet delicately sweet peanut butter pie resting in a chocolate cookie crust. It is soothing on a warm spring day. It gets your taste buds going and yet satisfies them at the same time.
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Recipe: Chocolate Strawberry Butter Crisp Summary: My sister and I ate lunch at a Tea Room in town and ordered a dessert that was delicious. I decided to come up with my own version and share it with my family. It was a hit!  It was simply chocolate spread on a butter crisp cookie topped
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Recipe: Crescent French Toast Summary: I used reduced fat crescent rolls, fat free half and half and egg substitute to cut back on the fat. I used part sugar free syrup and pure maple to sweeten up without all the sugar and calories. Gourmet without Guilt! Ingredients 1/2 cup Egg Beaters egg substitute 1/4 cup
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Recipe: Buttermilk Pancakes for Every Season! Summary: We love these buttermilk pancakes. They can be lowfat and your family will never know it. Diebetic in the family or just cutting back on sugar? Just use SPLENDA sugar blend without compromising taste or texture. We pick fresh blueberries in the summer and have blueberry buttermilk pancakes.
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  These nuts have a nice savory and sweet taste and then finish with a nice kick. Change it up to your taste by subbing in half of your favorite nuts or change it up all together.  These are so good to make for game time goodies, thanksgiving appetizers and in Christmas goodie bag gifts.
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Recipe: Pumpkin Pie Dip Summary: If you like pumpkin pie, you will love this dip. Serve this dip with ginger snaps, apple slices or pear slices. Yummy way to bring in fall. Ingredients 8 oz cream cheese, softened (go low or no fat) 2 cups powdered sugar 1 (15 oz.) can pure pumpkin (not pumpkin
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Recipe: Cheese Cake ‘SIN’sation Summary: Cheese Cake with puff pastry that can be served as a dessert, dessert squares or even a breakfast pastry. This is my recipe that ALWAYS  has rave reviews. Double cream cheese mixture for a 9×13 size pan. Try this! This recipe has evolved. I originally started with canned crescent rolls
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