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Extreme Chocolate Cake

Reviewed: Aug. 18, 2009
I made this cake two days ago, and I'm glad I waited to review it, because it improved with age. It is not my favorite, but it is very chocolatey and moist. If I make this again, I think I will use a different frosting. I think I'd like this with a milk chocolate mousse between the layers and the outside frosted with homemade whipped cream. Update - made again with milk chocolate mousse in between the layers and homemade whipped cream on the top and sides. I didn't take the time to do chocolate curls on top, but next time I will. Wait a day to serve this cake. It really improves with age. With the mousse filling, it deserves five stars in my book.
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Baked Cheese Olives

Reviewed: Aug. 18, 2009
I made these quite a while ago. Olive lover that I am, I thought they were a nice addition to my appetizer selection.
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Easy and Elegant Pork Tenderloin

Reviewed: Aug. 18, 2009
This is now one of my son's favorite dishes. I had some problems with the breading also. I place the tenderloin on parchment when breading and use the parchment to "pack" the breading. I cook it on a rack in the roasting pan. I have also prepared this the night before and refrigerated it, which seemed to really help keep the breading in place. I have overcooked this at times, and it still tastes great.
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Grilled Marinated Shrimp

Reviewed: Aug. 18, 2009
Nice spicy shrimp, and happy to find a recipe that doesn't call for butter. I cooked mine in a grill pan on the stove, then heated the marinade to boiling and mixed everything with some seashell pasta.
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Garlic Cheese Biscuits

Reviewed: Aug. 17, 2009
I found this exact recipe on a copy cat site years ago, and I've been making these atleast once a month ever since. In my humble opinion, for 5 stars increase the garlic powder to a full tsp. and add a tsp each of onion powder and dried parsley flakes. A touch of Old Bay can't hurt either. Also, using parchment paper is, for me, essential.
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Busy Day Chicken Rice Casserole

Reviewed: Aug. 16, 2009
My 14 year old loves this, so I gave it 5 stars. Also because it is quick and easy for a week night supper. I've made this several times and have at times added more liquid and rice because my son is a rice fiend. Me, not so crazy about canned soup recipes in general, but this one really is pretty good.
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4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jul. 28, 2009
I added these to my reipe box some time ago, but just got around to baking them. For me, they are sugar cookie perfection. These are similar to what I baked as a young girl to leave out for Santa on Christmas Eve.
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Cream Cheese Pound Cake III

Reviewed: Jan. 4, 2009
Just took this out of the oven. I used this recipe to make 2 loaves, which were slightly brown and crunchy on the outside, and perfectly textured inside - dense, but still light, if that makes sense. Thanks for this keeper!( I did increase vanilla to 2 tsp.)
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 14, 2008
Just took my first batch out of the oven. Very, very gooey but slightly crisp on the outside - excellent. I did goof by failing to melt the butter first - so I sat the mixing bowl in some hot water after the sugar was added, melted the butter and then creamed the mixture again. On the advice of others, I too reduced the vanilla extract significantly - the only reason the recipe didn't get 5 stars.
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Ultimate Twice Baked Potatoes

Reviewed: Nov. 7, 2008
These are almost identical to "my" recipe - I use a little bacon fat to cook some diced yellow, white, and/or red onions, and sometimes a diced shallot or two and add it to the potato mixture. I top mine with a dollop of sour cream, freshly snipped chives and bacon pieces.
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New Orleans Barbequed Shrimp

Reviewed: Sep. 11, 2008
Very quick and easy. The Italian dressing is very prominent, so use one you really like. Next time I'll try red wine vinegarette. Also - I had already peeled my shrimp when I found this recipe. Came out fine with peeled shrimp.
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Corn and Crab Bisque

Reviewed: Jan. 21, 2007
Great recipe! I mistakenly doubled the flour, but found the consistency perfect with the additional flour. I tried it with a topping of grated parmesan, but preferred a sprinkling of finely chopped green onion. I will serve this next Christmas topped with the green onion and a little paprika.
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