tag:www.foodfanatic.com,2005:/authors/meaghan-mountford/rssMeaghan Mountford2019-09-05T09:19:00-04:00tag:www.foodfanatic.com,2005:Post/43422019-09-01T10:06:49-04:002021-12-07T17:52:01-05:00Olive Garden Lasagna Dip Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/olive-garden-lasagna-dip-recipe/">Olive Garden Lasagna Dip Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 1/2 tablespoons Olive Oil, divided</li>
<li>2 1/2 cups <a href="https://www.foodfanatic.com/recipes/quick-marinara-sauce-recipe/">Marinara Sauce</a>, (24 ounce jar)</li>
<li>1/4 pound Italian Sausage</li>
<li>1/4 pound Ground Beef</li>
<li>1-2 cloves Garlic, minced</li>
<li>1 1/2 tablespoons Fresh Basil, and/or Oregano, finely chopped</li>
<li>3/4 cup Ricotta Cheese</li>
<li>2 tablespoons Shredded Parmesan Cheese</li>
<li>2 1/2 cups Shredded Mozzarella Cheese, divided</li>
<li>Additional Basil and Oregano, for topping</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat oven to 450°F. </li>
<li>
Heat 1 tablespoon of olive oil in a skillet. Add the sausage and beef and cook, occasionally stirring and breaking up the meat into crumbles, until no longer pink, 7 to 10 minutes. Drain and set aside. </li>
<li>
In a large saucepan, heat 1/2 tablespoon of olive oil. Add the garlic and heat until it becomes fragrant, but not browned, about 1 minute. Add the marinara sauce, meats, and herb(s). Simmer over medium-low heat, stirring occasionally, 7 to 10 minutes. </li>
<li>
Meanwhile, in a small bowl, stir together the ricotta and Parmesan cheese. </li>
<li>
Pour half of the sauce mixture into a baking dish. You may use an 8 x 8-inch baking dish or a pie dish. Spread the ricotta on top of the sauce. Top with 1 cup of the mozzarella cheese. Top with the rest of the sauce mixture and finish with the rest of the mozzarella. </li>
<li>
Bake uncovered 12 to 15 minutes until the edges are very bubbly and the top browns. If you like, broil for the last 2 to 3 minutes to ensure the top browns. </li>
<li>
Serve warm with bread sticks or dippers of your choice.</li>
</ol>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/42822019-08-02T10:00:00-04:002023-05-13T20:11:33-04:00Wendy’s Frosty Recipe<div class="row-fluid">
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups Vanilla Ice Cream</li>
<li>1/3 cup Milk</li>
<li>2 tablespoons Nesquik Chocolate Milk Powder</li>
</ul>
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<h3>Directions</h3>
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<li>
Place ingredients in the blender and blend! For a thicker frosty, add less milk. To thin the frosty, add a bit more milk.</li>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/42122019-06-02T10:00:00-04:002022-04-22T10:40:51-04:00Everything But The Bagel Seasoning Recipe<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/everything-but-the-bagel-seasoning-recipe/">Everything But The Bagel Seasoning Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 tablespoon Poppy Seeds, plus 1 teaspoon</li>
<li>1 tablespoon Sesame Seeds, plus 1 teaspoon</li>
<li>1 tablespoon Minced Dried Garlic</li>
<li>1 tablespoon Minced Dried Onion</li>
<li>2 teaspoons Coarse Sea Salt</li>
</ul>
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<h3>Directions</h3>
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<li>
In a small bowl, mix all of the ingredients. Store in a sealed jar.</li>
</ol>
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</div></div>Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/41792019-05-01T10:00:00-04:002021-10-02T09:27:38-04:00Lofthouse Cookies Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/lofthouse-cookies-recipe/">Lofthouse Cookies Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Cookies:</b>
<ul class="ingredients">
<li>2 cups All-Purpose Flour</li>
<li>3/4 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Salt</li>
<li>1/2 cup Butter, softened</li>
<li>3/4 cup Granulated Sugar</li>
<li>1 Egg</li>
<li>1/2 cup Sour Cream</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
<b>For the Frosting:</b>
<ul class="ingredients">
<li>1/4 cup Butter, (1/2 stick) softened</li>
<li>1/2 cup Vegetable Shortening, (Crisco used here)</li>
<li>1 pound Confectioners Sugar</li>
<li>pinch of Salt</li>
<li>2-3 tablespoons Milk</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Line two baking trays with parchment paper and set aside.</li>
<li>
In a bowl, place the flour, baking powder, baking soda, and salt. Briefly mix with a whisk. </li>
<li>
In a large bowl with an electric hand mixer, or in the bowl of a standing mixer, place the butter and sugar. Beat until fluffy. Add the egg, sour cream, and vanilla and blend well. Gradually stir in the flour mixture. </li>
<li>
Chill the dough for 1 hour. Roll the dough on a generously floured surface with a floured rolling pin about 1/4-inch thick. Use a two-inch circle cookie cutter to cut out the dough. Place the cookies on the prepared baking tray. Alternatively, roll about 1 1/2 tablespoons of dough into a ball and gently flatten with your floured palm. </li>
<li>
Bake one tray at a time in the middle of the oven until edges start to brown, 12 to 14 minutes. Keep the other tray of cookies in the refrigerator while the first tray bakes. Let cool completely before frosting. </li>
<li>
In the bowl of a standing mixer or in a large bowl with an electric hand mixer, blend the butter and shortening on low speed.</li>
<li>
Gradually add about half of the confectioner’s sugar. Blend in the vanilla, salt and two tablespoons of the milk. Gradually add the rest of the confectioner’s sugar and mix very well until the frosting is smooth. If necessary, add additional milk or water to desired consistency.</li>
<li>
Tint the frosting with food coloring. Use the frosting to top Lofthouse cookies and add sprinkles if desired. You may not use all of the frosting. </li>
</ol>
<p>
</p>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/40952019-03-08T10:00:00-05:002023-08-10T11:17:00-04:00Homemade Orange Julius Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-orange-julius-recipe/">Homemade Orange Julius Recipe</a></h2>
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<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>6 ounces Frozen Orange Juice Concentrate</li>
<li>1 cup Milk, (2 percent used here, may also use soy or nut milk)</li>
<li>1/2 cup Plain Greek Yogurt, (nonfat used here)</li>
<li>2 teaspoons Pure Vanilla Extract</li>
<li>1 cup Ice Cubes</li>
<li>1 tablespoon Confectioners Sugar, honey, or sweetener of choice (optional, I did not use sweetener)</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Blend all of the ingredients very well. Instead of a traditional blender, I recommend a blender designed for smoothies, such as the Ninja Pro. </li>
</ol>
</div>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/40662019-02-06T10:00:00-05:002023-12-22T17:57:03-05:00Instant Pot Panera Mac and Cheese Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Instant Pot Panera Mac and Cheese Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/instant-pot-panera-mac-and-cheese-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/instant-pot-panera-mac-and-cheese-recipe/">Instant Pot Panera Mac and Cheese Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 pound Pasta Shells, (16 ounce box - large size shell)</li>
<li>1 1/2 teaspoons Coarse Sea Salt</li>
<li>4 tablespoons Butter</li>
<li>8 ounces White Cheddar Cheese, freshly shredded, about 2 rounded cups</li>
<li>4 ounces White American Cheese, 4-6 slices</li>
<li>1 cup Milk, skim, low fat or whole</li>
<li>1 teaspoon Dijon Mustard</li>
<li>Black Pepper, optional</li>
<li>dash Hot Sauce, optional</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Place the pasta, 4 cups water, salt, and butter in the Instant Pot. Give it a quick stir. Secure the top and seal the valve. Use the pressure setting and set the clock to 4 minutes. The Pot will take about ten minutes to pressurize before the clock starts counting down. </li>
<li>
When the 4 minutes is up, use the quick release valve to release the steam. <em>Protect your hands with a potholder or silicone gloves</em> and turn the valve. If the pasta water starts to spurt, close the valve, wait about 15 seconds, and continue to turn the valve in brief intervals until the spurting stops. Let all of the steam release until the float valve descends and it is safe to remove the lid. </li>
<li>
If there is a significant amount of water in the pot, drain the water by gently pouring the water off into the sink. You needn’t drain every last drop. Keep a colander in the sink just in case any pasta falls from the pot. </li>
<li>
Stir in the cheeses and milk. Stir in the mustard. If you drained the pasta, you may also add another tablespoon of butter and a pinch of salt, to taste. Add pepper and hot sauce if you like. You may put the Instant Pot in warming mode to help melt the cheese.</li>
</ol>
<p>
</p>
</div>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/39972018-12-01T10:00:00-05:002021-05-13T15:05:57-04:00Homemade Williams-Sonoma Peppermint Bark Cookies Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Homemade Williams-Sonoma Peppermint Bark Cookies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/homemade-williams-sonoma-peppermint-bark-cookies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-williams-sonoma-peppermint-bark-cookies-recipe/">Homemade Williams-Sonoma Peppermint Bark Cookies Recipe</a></h2>
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<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>12 ounces White Chocolate Chips</li>
<li>9 ounces Chocolate Wafers</li>
<li>8-10 Peppermint Candy Canes, OR 30 peppermint candies, crushed</li>
<li>1/2 teaspoon Peppermint Oil, optional</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Line a baking tray (or trays) with wax paper and set aside. Place the crushed candy in a bowl and set aside.</li>
<li>
In a microwave-safe bowl, place the white chocolate chips. Microwave at 70 percent power for 90 seconds. Stir, using the residual heat to fully melt the chips. If needed, microwave for additional 15 second intervals.</li>
<li>
If using, stir in the peppermint oil.</li>
<li>
Dip a chocolate wafer into the melted chocolate and place on the prepared baking tray.</li>
<li>
Sprinkle crushed candy over the melted chocolate.</li>
<li>
Let the chocolate set well before serving or packaging.</li>
</ol>
<p>
<br>
</p>
</div>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/39602018-11-03T10:00:00-04:002021-12-09T11:31:35-05:00Homemade Williams-Sonoma Marshmallow Snowmen Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-williams-sonoma-marshmallow-snowmen-recipe/">Homemade Williams-Sonoma Marshmallow Snowmen Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 bag Marshmallows, (store-bought, large)</li>
<li>1/3 cup Milk Chocolate Chips, or cocoa candy melts</li>
<li>1/3 cup Orange Candy Melts</li>
<li>1/3 cup Blue Candy Melts, (optional)</li>
<li>1/3 cup Pink Candy Melts, (optional)</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Place marshmallows on a baking tray lined with wax paper flat-side up.</li>
<li>
In a microwave-safe bowl, place the chocolate chips. Microwave at 70 percent power for 90 seconds. Stir, using the residual heat to fully melt the chips. If needed, microwave for additional 15 second intervals.</li>
<li>
Transfer the chocolate to a disposable decorating bag and snip a bit from the tip.</li>
<li>
Pipe dots for eyes and dots for a smile on the marshmallows.</li>
<li>
Melt the orange candy melts as you did the chocolate. Pipe carrots on each of the marshmallows.</li>
<li>
If using, melt the pink and blue candy separately and pipe rosy cheeks and ear muffs.</li>
<li>
Let set before packaging. </li>
</ol>
</div>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/39462018-10-20T10:00:00-04:002022-09-10T08:37:35-04:00Homemade Cheez-It Crackers Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-cheez-it-crackers-recipe/">Homemade Cheez-It Crackers Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>8 ounces Freshly Shredded Extra-Sharp Cheddar Cheese</li>
<li>1/4 cup Butter, (1/2 a stick), softened</li>
<li>1 teaspoon Coarse Sea Salt</li>
<li>1 cup All-Purpose Flour</li>
<li>2-3 tablespoons Cold Water</li>
</ul>
<b>Optional Mix-Ins:</b>
<ul class="ingredients">
<li>Black Pepper</li>
<li>Garlic Powder</li>
<li>Onion Powder</li>
<li>Dried Herbs</li>
<li>Paprika</li>
<li>Chili Powder</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 375°F. Line two baking trays with parchment paper and set aside.</li>
<li>
In the bowl of a standing mixer fitted with the paddle attachment, place the cheese, butter, salt, and flour. Stir to combine until the mixture is crumbly. Add 2 tablespoons of water and mix until a dough forms (this may take a minute or so). If needed, add an additional tablespoon of water.</li>
<li>
Divide the dough in half and roll into logs. Wrap the logs of dough in plastic wrap and chill in the refrigerator for one hour.</li>
<li>
Roll each log of dough out on a lightly floured surface to 1/8-inch thickness. (The crackers will puff up in the oven.) Use a dough scraper or a straight-edge ruler and a pastry wheel to cut the crackers into one-inch squares. Spread on the baking trays with space between the crackers.</li>
<li>
With a toothpick, make holes in the centers of each cracker. Bake until the crackers are crispy, 15 to 20 minutes. Make sure the crackers do not overcook and brown too much!</li>
<li>
To re-crisp leftover crackers, toss on a baking sheet and heat in the oven or toaster oven for a few minutes.</li>
</ol>
</div>
</div>
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Meaghan Mountfordtag:www.foodfanatic.com,2005:Post/38562018-08-29T10:00:00-04:002021-05-13T15:05:54-04:00Homemade Thin Mints Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-thin-mints-recipe/">Homemade Thin Mints Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup All-Purpose Flour</li>
<li>1/4 cup Unsweetened Cocoa Powder</li>
<li>1/4 teaspoon Baking Soda</li>
<li>1/4 teaspoon Salt</li>
<li>1/2 cup Softened Butter, (1 stick)</li>
<li>1/2 cup Granulated Sugar</li>
<li>1 Large Egg Yolk</li>
<li>1/2 teaspoon Pure Vanilla Extract</li>
<li>1 teaspoon Peppermint Extract, divided</li>
<li>1 cup Semisweet Chocolate Chips</li>
<li>1 tablespoon Vegetable Shortening</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 375°F. In a bowl, briefly whisk together the flour, cocoa powder, baking soda, and salt. Set aside.</li>
<li>
In the bowl of a standing mixer or in a bowl with an electric hand mixer, blend together the butter and sugar until fluffy.</li>
<li>
Blend in the egg yolk, vanilla, and 1/2 teaspoon of peppermint extract.</li>
<li>
Gradually mix in the dry ingredients.</li>
<li>
Scrape the dough into a zip-top bag and refrigerate for an hour.</li>
<li>
When chilled, roll out the dough 1/4-inch thick on a floured surface. Cut out desired shapes. Here, I cut out cookie sticks using a dough scraper (or knife) 1/2-inch wide by 4-inches long.</li>
<li>
Place on a parchment paper lined baking tray and bake until set and edges begin to brown, 10 to 12 minutes.</li>
<li>
In a microwave-safe bowl, place the chocolate chips and shortening. Heat for 90 seconds at 70 percent power. Stir the chocolate and use the residual heat to fully melt the chocolate. If necessary, microwave at additional 15 second intervals. Stir in the remaining 1/2 teaspoon of peppermint extract.</li>
<li>
When the chocolate cools a bit, transfer to a disposable decorating bag. Snip the tip and pipe chocolate on the cookies. Let set at room temperature or in the refrigerator. </li>
</ol>
</div>
</div>
<span class="hidden-print">
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<a href="https://www.foodfanatic.com/products/kitchenaid-artisan-5-quart-stand-mixer/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="KitchenAid Artisan Mixer - 5-Quart Stand Mixer" data-src="https://food-fanatic-res.cloudinary.com/iu/s--W8YEjkHa--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1370011407/product/kitchenaid-artisan-5-quart-stand-mixer.jpg" class="lazyload"></div></div>
<div class="caption">KitchenAid Stand Mixer</div>
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<a href="https://www.foodfanatic.com/products/demarle-silpat-non-stick-baking-mat/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="Demarle Silpat Non-Stick Baking Mat" data-src="https://food-fanatic-res.cloudinary.com/iu/s--gGtigyre--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1377693264/product/demarle-silpat-non-stick-baking-mat.jpg" class="lazyload"></div></div>
<div class="caption">Demarle Silpat Non-Stick Baking Mat</div>
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<a href="https://www.foodfanatic.com/products/360-bakeware-jelly-roll-pan/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="360 Bakeware Jelly Roll Pan" data-src="https://food-fanatic-res.cloudinary.com/iu/s--S6fSp1d7--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1417970590/product/360-bakeware-jelly-roll-pan.jpg" class="lazyload"></div></div>
<div class="caption">360 Bakeware Jelly Roll Pan</div>
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Meaghan Mountford