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2. The 4-Ingredient Appetizer I’m Making for the Holidays This Year

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   1 sleeve Club (or similar) crackers, about 38 crackers 2 ounces cream cheese or Boursin cheese, room temperature 8 strips bacon (not thick-cut), cut into fifths

3. I Tried Over 50 Different Cracker Brands—These Are The 10 ...

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   We tested over 50 different cracker brands across five main categories and identified the 10 best ones that deserve a spot on your charcuterie board. ... Blue Diamond Almond Nut-Thins. Blue ...

4. Nutcracker - Wikipedia

   en.wikipedia.org/wiki/Nutcracker

   A crab cracker (also known as a lobster cracker or crab claw cracker) is a specialized food utensil, similar in construction (and sometimes appearance) to certain types of nutcrackers, used to crack the hard shells of crabs and lobsters by pulling the two handles together to access the flesh inside, while preparing or eating them.

5. Juglans nigra - Wikipedia

   en.wikipedia.org/wiki/Juglans_nigra

   Juglans nigra, the eastern American black walnut, is a species of deciduous tree in the walnut family, Juglandaceae, native to central and eastern North America, growing mostly in riparian zones. Black walnut is susceptible to thousand cankers disease , which provoked a decline of walnut trees in some regions.

6. This Homemade Graham Cracker Crust Is as Easy as Pie - AOL

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   Yields: 1. Prep Time: 10 mins. Total Time: 20 mins. Ingredients. 12. graham cracker sheets (about 6.4 oz.) 2 tbsp. granulated sugar. 6 tbsp. salted butter, melted

7. Pickled walnuts - Wikipedia

   en.wikipedia.org/wiki/Pickled_walnuts

   Pickled walnuts are a traditional English pickle, made from walnuts. [1] They are considered a suitable accompaniment for a dish of cold turkey or ham, as well as blue cheese. [ 2 ] There is a reference to "a mutton chop and a pickled walnut" in The Pickwick Papers by Charles Dickens and a mention in Evelyn Waugh ’s Brideshead Revisited .

8. 50 Old-Fashioned Recipes from the Midwest

   www.aol.com/50-old-fashioned-recipes-midwest...

   This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.

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