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Dear ##firstname[Friend]##,
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Tough job, but somebody's got to do. I helped judge the Taste of Home Cheesecake Contest (April/May issue) and sampled dozens and dozens of cheesecakes. (Then I hopped on the treadmill after each taste test!) The winner was a no-bake Chocolate & Peanut Butter Mousse Cheesecake. But I love, love, love the Savory BLT Cheesecake. It's my new-favorite appetizer.

Hello Spring! I'm sure you've figured out by now that we love to celebrate. At this time of year, we'll be going green on St. Paddy's Day, pulling together a feast for Easter and making some foolish treats on April 1. (I make mini meat loaves baked in cupcake liners then topped with mashed potato "frosting.")

We're also celebrating spring with a fresh look for this newsletter. 

Let's all embrace the season…and each other!

Sincerely,
Jeanne's Signature
Jeanne Ambrose, Editor
editors@tasteofhome.com

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  Baked French Toast with Blueberry Sauce      
Baked French Toast with Blueberry Sauce
Reviewed on Feb. 05, 2012 by lydiawoz
You have to try this! It is excellent. Make sure you use Texas toast, as the recipe calls for—I think it really makes a difference. I thought the blueberry sauce was great, but any sauce would work. Next time I may try a banana/caramel or strawberry sauce.
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