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Fruity Fun Skewers

Reviewed: Jun. 21, 2007
I make these to sell in the concession stand at our summer swim meets and we always sell out and have folks asking for more. I try to choose fruits that will not brown if they are prepared ahead of time. My usual combo is cantaloupe, honeydew, pineapple (either fresh or canned chunks), strawberries, & red grapes. But there are lots of great choices that work well.
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152 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Aug. 7, 2011
I have been making this for years and it is always a big hit whenever I take it anywhere. I usually chop up my peach pie filling so the peach sizes match other fruit sizes and use pineapple tidbits for smaller bites. Recently I have been using 1 can peach pie filling and one large can drained and chopped peaches to cut down on the added sugar and also makes it a bit cheaper to make. And it's not any less wonderful. It's very flexible, I often just use what I have on hand rather than make a trip to the store. Fresh orange slices, canned mandarin oranges, frozen blueberries or strawberries....It's ALWAYS good.
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9 users found this review helpful

Ham Breakfast Braid

Reviewed: Dec. 31, 2011
Wonderful. Made it as listed, except I chopped my ham rather than sliced. Served with salsa on the side. Probably very good with other ingredients such as onion and peppers that many added, but I really enjoyed the simplicity of ingredients.
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3 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Sep. 21, 2008
I have used this many times as per your directions and have also made with many substitutions. The flavor possibilities are endless-chocolate with cream cheese filling, lemon with strawberry filling, chocolate with caramel. Use your imagination!
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3 users found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Dec. 21, 2014
I think the nutmeg flavor was overpowering. And I only used 1/2 tsp. I overcooked the caramel sauce for the bottom layer and it wasn't a gooey sauce in the bottom, it got a bit hard after baking and then cooling on your plate. So just heat it until the sugar is dissolved. (I am not rating the recipe down because of that-it was my error.) If I were to make it again, I would probably use 1/4 to 1/2 cup less milk. It was just a little soggy in the center when nicely browned on top. But overall, my fmaily just really did not care for the taste. This was convenient for a make ahead, but I will try something else instead. Presentation was nice, it did look visually apealing.
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1 user found this review helpful

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