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Slow Cooker Stuffing

Reviewed: Nov. 28, 2014
Made this for Thanksgiving dinner, and we all loved it! I only used 1 tsp of salt, and I followed ChefNan's review, and I just set the crock pot on low for 4 hours (skipped the HIGH setting part). The sides were a little well done for our liking at 4 hours, but the majority of it was great! The spices and vegetable amounts were perfect! One of my little nieces is gluten-sensitive, so I made a gluten-free version, using a combination of GF bread cubes that I found at Whole Foods (in the freezer case), and some toasted bread cubes from some GF cornbread that I had previously made. I used the whole 4 1/2 cups broth, and added 1/2 cup more broth, because we like a more moist stuffing. It was so nice not to have to think about this side, but just to let it do its thing! This was great, and it would probably be awesome with sausage in it, I'll have to try that next year. I am saving it as my go-to stuffing recipe (GF or not)! Thank you!
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Boardwalk Quality Maple Walnut Fudge

Reviewed: Dec. 8, 2013
Oh my gosh!! I have never made maple nut fudge, and I thought I'd try this new flavor for my holiday baskets this year. I always make fudge using the stovetop way, but I have to say - this was so easy, and even though it hasn't completely set, I can tell it is going to be amazing!! The thing I really like about this recipe is that it frees up my only fudge-making pot so I can make chocolate the same morning, without having to wash the pan in between batches. As another reviewer confirmed, I made this using a double boiler method, and I used Watkins brand maple extract, and a teaspoon was enough! The leftover in the bowl once I poured it into the pan that I taste tested was AWESOME!! This is definitely a keeper recipe. Thank you so much!!!
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 4, 2008
I have never made snickerdoodles before and I was excited to try them, so I decided to choose this recipe based on the high ratings. They came out puffy, a bit dry in the middle, and kind of plain tasting. I did follow another reviewer's suggestion to increase the cinnamon sugar to 3 T sugar to 3 tsp. cinnamon, which was a very good idea. I also substituted 1/2 cup of the sugar in the dough for Splenda (which probably accounted for the texture in the middle of the cookies). I baked for 8 minutes, and I immediately removed them from the baking sheets. I think I would like these a lot if they were chewy in the center, as some others have said they turned out for them. Maybe I will use all sugar and no splenda, and cut the flour by 1/4 to 1/2 a cup? I might play around with this one.... Thanks.
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Roasted Vegetables

Reviewed: Oct. 29, 2007
This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jan. 4, 2007
These cookies are AWESOME!!! My mother in law is diabetic, and I have made these several times. I subtitute Splenda for the sugar and sugar-free preserves for the jam, and they are just wonderful! They come out perfect every time. Thank you for sharing the recipe! They also look very pretty on a holiday tray!
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Amazing Asparagus

Reviewed: Jan. 4, 2007
This recipe truly is amazing!! I did make a few changes, however...I used 2 cans of asparagus to line the bottom of a 9x13 pan, and I added 2 (4 oz.) cans of sliced button mushrooms on top of the peas. Following other reviewer's suggestions, I also halved the amount of butter and used half the amount of english muffin bread from Safeway(I did not trim the crusts), and it was the perfect amount that way. The taste was excellent, a great combo of flavors, thank you so much for sharing the recipe!! I will definately make this again!
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