Sweet Potato Pound Cake

Reviewed: Nov. 27, 2008

I just made this for our Thanksgiving meal...Oh my goodness this was the best dessert by far! I did modify the recipe a bit but I think as written it would have been great anyway....Instead of the full amount of white sugar I used half white and half brown sugar...I did add a bit more vanilla, just for personal taste...After reading the reviews I came across someone saying they used a brown sugar glaze over it...I couldn't find a recipe for brown sugar glaze, so I made something up. I melted a stick of butter added some brown sugar (just eyeballed it) and a shot of vanilla extract...I baked the cake in a springform pan, and let it rest for a few minutes. I put it on a cake platter poked several holes in it with a wooden skewer and poured the glaze over the cake...The outcome? The most moist wonderful light cake I have ever had!!! Great recipe, this is a keeper and will be on my families table every holiday! Thank you!

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Strawberries with Balsamic Vinegar

Reviewed: Nov. 23, 2008

Sounds like it would be good, though honestly I just put a couple spurts of SWEET balsamic vinegar over my sliced strawberries, shake it in a bowl and it as is...so delicious and simple!

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armonia

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

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Barbara Bush's Chocolate Chips

Reviewed: Nov. 19, 2008

These cookies were good, a little softer and more cake-like than I am use to, but they settled a sweet tooth. I had to double the recipe to make enough cookies to last a few days for my husband and I. I also had to add a little extra flour to thicken it up so it didn't appear so much like pancake mix.

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MarissaW

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Soft Chocolate Chip Cookies II

Reviewed: Nov. 17, 2008

Absolutely decadent! I must admit that I added about 1 1/2 cups flour instead of 2 cups, which created hard-to-manage and sticky dough. However, when the cookies got out of the oven, they were beautifully soft and chewy, even after sitting out in the open air for about 2 days.

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Best Ever Chocolate Chip Cookies III

Reviewed: Nov. 16, 2008

These cookies were good but I definitely wouldn't call them the best ever. They were a little too fluffy, kind of like a cake cookie. We ate the whole batch but I am still searching for a homemade chocolate cookie that is as good as otis spunkmyere's. No luck here.

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MarissaW

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Super Sausage Gravy

Reviewed: Nov. 16, 2008

Wow. fast, easy and sooo delicious.

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armonia

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

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Cordon Bleu Chicken Rolls

Reviewed: Nov. 11, 2008

I really like the chicken, but the sauce is horrible. It just tastes like warmed up cream of chicken soup...wasted a cup of sour cream!

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mhurst86

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Bremerton, Washington, USA

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Amazingly Good Eggnog

Reviewed: Nov. 7, 2008

I cant tell you enough how GREAT this recipe was, I have been wanting to make homemade eggnog for several years now, but concerned of the time involved and wasted ingredients if it turned out poorly, but I made this 2 nights ago just a small batch drank it plain and with my coffee "Eggnog Latte" and it is so good i'm making it again today to sure with family tomorrow, Thanks for the awesome recipe!

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Lbrandau

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Living In: Vancouver, Washington, USA

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Apple Pie by Grandma Ople

Reviewed: Nov. 2, 2008

Absolutely wonderful. I do make some changes each time i make this: I use Marie Callender's double pie crusts, much easier than making my own. I add a tsp of cinnamon, 1 tsp vanilla extract, 2 dashes nutmeg and cloves, then I throw in the apple slices into the pot and heat it up for about 4 minutes. Then I put it into the pie and bake at 350 for 1 hour and it turns out INCREDIBLE everytime! I have it baking right now and it smells wonderful!

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Patrick Henry

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Malasadas

Reviewed: Oct. 19, 2008

Being from Hawaii this was no way near Leonards famous malasadas...but they were a good doughnut! I would recommend maybe rolling in cinnamon sugar or adding some more sugar to the batter.

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Beef Stew VI

Reviewed: Oct. 19, 2008

So flippin good! I used the suggestion of another reviewer and mixed the meat in flour, garlic and onion powder and pepper before browning it in the oil. SO GOOD! I will make this all winter long!

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Mel

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

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Vegan Peanut Butter Fudge

Reviewed: Oct. 9, 2008

Not worth 1 star! Flavorless!

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mhurst86

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Bremerton, Washington, USA

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Vegan Potatoes au Gratin

Reviewed: Oct. 9, 2008

I did not care for this recipe.

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mhurst86

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Bremerton, Washington, USA

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Gelatin-flavored Popcorn

Reviewed: Oct. 8, 2008

So glad I found this recipe! Took the advice of everyone else and used 1/2 c butter and reduced the sugar to 1/2 c. I also added 1/4 tsp. baking soda when I took the candy coating off of the heat. I cooked for 35 minutes at 250, stirring twice. At first I didn't think it would turn out crips and crunchy like I wanted it. It just needed a few minutes to cool off and it was perfect! Brings me back to childhood and I'm so happy to share it with my 4 yr old daughter.

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Mel

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

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Banana Banana Bread

Reviewed: Oct. 6, 2008

This was a decent banana bread recipe. Despite the large number of bananas it called for it didn't really have as much taste as I expected. It's a very heavy recipe, I couldn't eat much of it at a time. The same night I made this recipe I tried another which called for only 3/4 cups bananas and white sugar (instead of brown) and found it tasted better and was much more moist for some reason. I probably won't use this recipe again but it wasn't terrible.

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MarissaW

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Bahama-Mama Pork Chops

Reviewed: Oct. 6, 2008

This was a good recipe. My husband and I both enjoyed the twist the marinade added to our pork chops. Next time I will use a little less chili paste as it made it a little too "tomatoey." Otherwise it was a easy way to jazz up our dinner.

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MarissaW

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Coconut Ambrosia Salad

Reviewed: Oct. 6, 2008

This was a very good dessert salad. My husband is a very picky eater but ate this with dinner and took it for left overs the next day!! I did double the amount of mandarin oranges the recipe called for because I wanted more fruit in my recipe, as is it looks kind of bland. I am sure I will be making this again.

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MarissaW

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Baked Potato Casserole

Reviewed: Oct. 4, 2008

A VERY worthy dish that pleased my 3, 7 and 10 year olds as well as me and my wife. I did everything per the instructions except I used an additional 1/2 tsp of salt & pepper. I may have been a and ounce or two over on my bacon as well. I also scaled the recipe down to 8 servings down from the 20 the original calls for. It made enough to have for a second dinner.

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LWS777

Cooking Level: Expert

Living In: Bremerton, Washington, USA

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Chicken Marsala

Reviewed: Oct. 4, 2008

I used several tips from Previous reviewers as well. I stuck to using the two wines but after browning the chicken I removed it and sauted the mushrooms (Double the batch) in the oil/butter the chicken had just fried in. Then poured in double the amount of wine and made a slurry of the left over seasoned flour and canned chicken broth. Once mostly thickened I poured in about 1 cup of HEAVY CREAM! Turned the fire way down and stired it and put the chicken back in to simmer for the 10 minutes. All I can say is YUMM YUUMMMM!!!

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