ademchaoua/GeneralTextCorpus huggingface dataset:
Cashew Butter Crunch
 I made this today doing some individual ones and one bigger round one. I used a pan for the individual ones that are the size of a cupcake pan only with removable bottoms. I sprayed them really well and they came right out. I got 12 individual ones and a larger one. Total this recipe makes 1 1/4 lbs. of cashew butter crunch. It just melts in your mouth. You can use any kind of nuts you want to in this recipe, I love it with pecans too! Cashew Butter Crunch Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy Prep time: 5 mins Cook time: 8 mins Total time: 13 mins Serves: 1 1/4 lbs. 1 cup salted butter 1 cup white sugar ( I use Dixie Crystals) 1 tablespoon corn syrup 1 teaspoon vanilla 1 1/2 cups salted cashews 1 cup salted butter 1 cup white sugar ( I use Dixie Crystals) 1 tablespoon corn syrup 1 teaspoon vanilla 1 1/2 cups salted cashews Add the butter to a 2 1/2 quart heavy bottomed pan. When the butter is melted add the sugar and corn syrup. Cook over medium heat for about 8 minutes, the mixture needs to reach 300 degrees. Stir constantly while it is cooking so that it doesn't scorch on the bottom of the pan. Stir in the cashews and vanilla Pour into a buttered dish or on a cookie sheet. Let cool. Break up in pieces to serve. Add the butter to a 2 1/2 quart heavy bottomed pan. When the butter is melted add the sugar and corn syrup. Cook over medium heat for about 8 minutes, the mixture needs to reach 300 degrees. Stir constantly while it is cooking so that it doesn't scorch on the bottom of the pan. Stir in the cashews and vanilla Pour into a buttered dish or on a cookie sheet. Let cool. Break up in pieces to serve. Slightly adapted from Land of Lakes Pin It!
Halloween Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Brownie Peanut Butter Krispies Bars
 Brownie Peanut Butter Krispies Bars I used to make these years ago and lost the recipe. I found it one day last week and couldn’t wait to make them again. They start with a boxed brownie mix but you could make your favorite recipe too. Just make sure it is enough for a 9 x 13 pan. Then a layer of peanut butter rice krispies tops the brownies when they are cool. Then you are going to top that with a creamy chocolate ganache. The ganache will stay soft, if you want it to harden put it in the refrigerator. I used to love to take these bars to family picnics. Brownie Peanut Butter Krispies Bars Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert, Bars Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 12 servings 1 brownie mix made according to package directions Peanut Butter Rice Krispies 3 tablespoons butter 1 bag marshmallows 1/2 cup peanut butter 6 cups rice krispies Ganache 1 cup chocolate chips 3/4 cup heavy cream 1 brownie mix made according to package directions Peanut Butter Rice Krispies 3 tablespoons butter 1 bag marshmallows 1/2 cup peanut butter 6 cups rice krispies Ganache 1 cup chocolate chips 3/4 cup heavy cream Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray Brownies Make brownies according to package directions Cool Rice krispies When the brownies are cooled make the rice krispies part. Melt the butter in a large pan. Add the marshmallows and melt them. Stir them almost continuously. When melted stir in the peanut butter. Spread evenly over the top of the brownies. Ganche Pour the cream into a bowl. Heat until warm, less than 100 degrees. Stir in chocolate chips and stir until smooth. Pour over top of peanut butter rice krispies. Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray Brownies Make brownies according to package directions Cool Rice krispies When the brownies are cooled make the rice krispies part. Melt the butter in a large pan. Add the marshmallows and melt them. Stir them almost continuously. When melted stir in the peanut butter. Spread evenly over the top of the brownies. Ganche Pour the cream into a bowl. Heat until warm, less than 100 degrees. Stir in chocolate chips and stir until smooth. Pour over top of peanut butter rice krispies. Maybe you’d like to try our recipe for? Blueberry Cake Crumb Bars Almost Candy Bar Cookies Cinnamon Brown Sugar Cookie Bars Deep Dish Chocolate Chip Blondies Pin It!
Easter Cupcakes with a Hidden Surprise
 Easter Cupcakes with a Hidden Surprise These are so fun! Watch the faces of everyone when they take a bite of my favorite carrot cake recipe and find the hidden surprise inside. Use your favorite jelly beans inside. This are so easy peasy to make and the best part is everyone gets a Peep too! So first bake your favorite cupcake recipe or use my carrot cake and frosting recipe, I know you’ll love it. It has been a favorite here forever! Here’s how you do it. First scoop a hole out of the center of the cupcake. Try not to break it up. I used a melon baller and went in on one side and then the other to remove the center. Then fill the cavity with the jelly beans. Put the scooped out piece back on top. Then you frost the top, add some sprinkles and a Peep! Maybe you’d like to try our? Chocolate Peanut Butter Bird Nests Or our Easter Sugar House Chocolate Marshmallow Peeps Peeps Bunny Cake Pin It!
Candies Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Coconut and Fruit No Bake Cookies
 Coconut and Fruit No Bake Cookies This is a variation of one of my grandmother’s recipes. She made these easy to make no bake cookies often. I had some dried fruits left from my Christmas baking so decided to give her recipe a twist. I made 2 cups of dried fruits using dried cherries, dried cranberries and raisins to substitute for some of the oatmeal. They were a hit around my house. To make her version you use 3 cups of oatmeal, 1 cup walnuts and 1 cup coconut instead. Let the cookies harden for about 4 hours before serving or speed them up by putting them in the refrigerator on a cookie sheet lined with waxed or parchment paper. They are best eaten the first 3 days or so but as long as they are in an airtight container they are still good for up to a week. You will see that they loose some of their shine as they sit, but it won’t affect the taste. Coconut and Fruit No Bake Cookies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookie, Dessert Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 30 cookies 1/2 cup butter 2 cups sugar small pinch of salt 6 tablespoons cocoa 1/2 cup milk 1 1/2 cups oatmeal (not quick) 2 cups mixed dried fruits ( I used dried cherries, cranberries and raisins) 1 cup coconut 1 cup walnuts - optional 1/2 cup butter 2 cups sugar small pinch of salt 6 tablespoons cocoa 1/2 cup milk 1 1/2 cups oatmeal (not quick) 2 cups mixed dried fruits ( I used dried cherries, cranberries and raisins) 1 cup coconut 1 cup walnuts - optional Add the butter, sugar, salt, cocoa and milk to a large saucepan. Mix together and put the mixture on the stove. Bring to a full rolling boil (one that can not be stirred down) and cook for 2 minutes. Add the oatmeal, fruit, coconut and nuts (if using). Stir to combine. Drop the cookies onto wax paper with a large tablespoon (cookies will be a little flatter) of use a scoop to make them like in the picture. Let cookies set for about 4 hours to harden. (The oatmeal will soften as they sit.) Add the butter, sugar, salt, cocoa and milk to a large saucepan. Mix together and put the mixture on the stove. Bring to a full rolling boil (one that can not be stirred down) and cook for 2 minutes. Add the oatmeal, fruit, coconut and nuts (if using). Stir to combine. Drop the cookies onto wax paper with a large tablespoon (cookies will be a little flatter) of use a scoop to make them like in the picture. Let cookies set for about 4 hours to harden. (The oatmeal will soften as they sit.) Maybe you’d like to try our recipe for? Copycat Lofthouse Sugar Cookies No Bake Biscoff Cookies Soft Molasses Cookies Pin It!
Sweet Potato Casserole
 Sweet Potato Casserole With Thanksgiving right around the corner I thought I would share with you a sweet potato casserole recipe that isn’t overly sweet. I love sweet potatoes and really like that they have became so popular. They are so good for you and a pleasant change from regular potatoes. What I don’t like is that we take a wonderful sweet potato and use it as a vehicle for more sugar to be piled on top. Not that it isn’t good but the days of our mama’s sweet potatoes well, I am not sorry to say “not in my house”. My mom was a fantastic cook, don’t get me wrong but since she didn’t like sweet potatoes she always used canned ones, then added like a ton of brown sugar, butter and topped it all with mini marshmallows. I don’t miss this dish at all and sorry if I offend you that do I promise that is not what I am trying to do. It’s just my opinion. I know for some of you it isn’t Thanksgiving without it, so try this one after Thanksgiving. You might find sweet potatoes on your table more often and this recipe is even kid approved by a child that we tricked into believing it was pumpkin. She loved pumpkin pie so we just told her this was another version of it and she bought it. Sometimes I switch things up and mash the sweet potatoes before adding the topping. Sweet Potato Casserole Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Vegetable, Side Dish Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: Serves 5 5 - 6 sweet potatoes 1/4 - 1/2 cup brown sugar salt 1/4 cup water 3 tablespoons butter Topping 1/2 cup chopped pecans 10 - 12 vanilla wafers - crushed 1/4 cup brown sugar 1/4 cup melted butter 5 - 6 sweet potatoes 1/4 - 1/2 cup brown sugar salt 1/4 cup water 3 tablespoons butter Topping 1/2 cup chopped pecans 10 - 12 vanilla wafers - crushed 1/4 cup brown sugar 1/4 cup melted butter Spray a casserole dish with cooking spray. Boil the sweet potatoes until almost tender. Drain in a colander. When you can handle them, take the skins off and cut sweet potatoes into 4 - 5 pieces, depending on the size of the potatoes. Put the potatoes in the casserole dish. Salt lightly. Add the brown sugar and water to the dish. Stir slightly. Top with the butter. Mix the topping ingredients together in a bowl. Sprinkle over the sweet potatoes. Bake at 350 degrees for 30 - 35 minutes. Spray a casserole dish with cooking spray. Boil the sweet potatoes until almost tender. Drain in a colander. When you can handle them, take the skins off and cut sweet potatoes into 4 - 5 pieces, depending on the size of the potatoes. Put the potatoes in the casserole dish. Salt lightly. Add the brown sugar and water to the dish. Stir slightly. Top with the butter. Mix the topping ingredients together in a bowl. Sprinkle over the sweet potatoes. Bake at 350 degrees for 30 - 35 minutes. Maybe you’d like to try? Acorn Squash with Pecan Butter Grandma’s Baked Corn Butternut Squash Potato Bake Pin It!
Strawberry Margarita Valentine’s Day Cake
 Strawberry Margarita Valentine’s Day Cake I am bringing you today a real easy cake to make for Valentine’s Day using a Strawberry Cake Mix and Non-Alcoholic Strawberry Margarita Mix. I used candy hearts and sprinkles to decorate the cake with. Do you know that Necco has been making these heart candies since 1901? Generation after generation has grown up loving these candies. A few years ago the updated the sayings to include email me, LOL and call me. Makes me wonder if Text Me is coming out next. If you’re concerned about what to do with the rest of the margarita mix you can also use it to make the kids a simple drink. Add the margarita mix to a glass with ice and 7 Up. We did it at Christmas and the kids all loved it. Strawberry Margarita Valentine's Day Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert, Holiday Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 10 Cake 1 box (18.25 ounces) yellow cake mix 3/4 cup non-alcoholic strawberry margarita mix 1/2 cup water 1/2 cup vegetable oil 3 eggs 1 tablespoon lime zest (about 1 medium lime) Glaze 2 cups powdered sugar 2 tablespoons non-alcoholic strawberry margarita mix 1 tablespoon of lime juice (about 1 medium lime) Cake 1 box (18.25 ounces) yellow cake mix 3/4 cup non-alcoholic strawberry margarita mix 1/2 cup water 1/2 cup vegetable oil 3 eggs 1 tablespoon lime zest (about 1 medium lime) Glaze 2 cups powdered sugar 2 tablespoons non-alcoholic strawberry margarita mix 1 tablespoon of lime juice (about 1 medium lime) Preheat the oven to 350 degrees. Combine the water and strawberry margarita mix together. In a large bowl beat the cake mix, strawberry margarita mixture, vegetable oil, eggs, and lime zest for 2 minutes. Pour the batter into a greased bundt pan. Bake the cake for 40-45 minutes or until golden brown. Cool the cake and place it on a cake plate. Whisk together all of the ingredients for the glaze in a small bowl. Drizzle the glaze onto the cooled cake. Top with the Candy Hearts. Preheat the oven to 350 degrees. Combine the water and strawberry margarita mix together. In a large bowl beat the cake mix, strawberry margarita mixture, vegetable oil, eggs, and lime zest for 2 minutes. Pour the batter into a greased bundt pan. Bake the cake for 40-45 minutes or until golden brown. Cool the cake and place it on a cake plate. Whisk together all of the ingredients for the glaze in a small bowl. Drizzle the glaze onto the cooled cake. Top with the Candy Hearts. Would you like to try another of our recipes for Valentine’s Day? Chocolate Brownie Hearts with Ganache Valentine’s Day Sugar House Raspberry and Chocolate Mousse Ghirardelli Cake Pin It!
Christmas Gingerbread Farmhouse
Christmas Gingerbread Farmhouse This is the last house I intend to make this year. It has been fun but it is really time to start getting some holiday baking done to share with you. I think I was brain dead when I went to put this together, it took me a hour to figure out how the roof went on it. I sure made it more difficult than it was. You can find the recipe for the gingerbread to make the house here and the Royal Icing Recipe to frost and put it together here. There are some details at Razzle Dazzle Recipes on how to construct a gingerbread house as well as some other tips that can help you along. Christmas Gingerbread Farmhouse Author: Mary Ellen @ Recipes Food and Cooking Prep time: 15 mins Total time: 15 mins Serves: 3 cups icing 3 level tablespoons Meringue Powder 4 cups sifted confectioners’ sugar (approx. 1 lb.) 6 tablespoons water 3 level tablespoons Meringue Powder 4 cups sifted confectioners’ sugar (approx. 1 lb.) 6 tablespoons water Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use. Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look. Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use. Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look. See our other gingerbread houses. Gingerbread Houses Oreo Balls Frozen Gingerbread House Christmas Gingerbread House Pin It!
Gingerbread Cookies
 Gingerbread Cookies Run, run, fast as you can, You can’t catch me, I’m the gingerbread man! ~ The Gingerbread Man, a fairy tale I always think of this fairy tale when I bake gingerbread cookies. It takes me back to the house where I grew up. I remember reading it to my brothers when they were little and we would laugh like it was the funniest book ever. Who doesn’t love a fresh hot from the oven Gingerbread cookie? I know I sure do, a big glass of milk and I am good! This recipe claimed to be a soft gingerbread cookie and I did not find that to be true. It isn’t a crispy gingerbread cookie but it isn’t what I would call a soft cookie either, it is somewhere in between. It bursts with gingerbread flavor however and that makes it a keeper in my book. Gingerbread Cookies Author: Mary Ellen @ Recipes Food and Cooking Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Makes 2 dozen 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup shortening 1/2 cup butter, softened 1 cup white sugar 1 egg 1/4 cup molasses 1/4 cup white sugar - for rolling cookies in 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup shortening 1/2 cup butter, softened 1 cup white sugar 1 egg 1/4 cup molasses 1/4 cup white sugar - for rolling cookies in Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and shortening and 1 cup sugar until light and fluffy. Beat in the egg and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 10 minutes in the preheated oven. Remove to a wire rack to cool completely. Store in an airtight container. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and shortening and 1 cup sugar until light and fluffy. Beat in the egg and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 10 minutes in the preheated oven. Remove to a wire rack to cool completely. Store in an airtight container. Adapted from Martha Stewart Cookies Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Maybe you’d like? Gingersnaps Soft Molasses Cookies Chocolate Sugar Cookies Pin It!
Holidays Archives - Page 2 of 5 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Holidays Archives - Page 3 of 5 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search