Debra Thommen Reynolds Profile - (10111044)

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Debra Thommen Reynolds

Debra Thommen Reynolds
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Member Since: Aug. 2007
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Seasoned Oyster Crackers
1 C. oil,1 pkg hidden valley Dressing,1/2 tsp. garlic powder,1/4 tsp. lemon pepper,1/4 tsp. dill weed,2 pkgs. oyster crackers. I preheat the oven to 200,then I mix the oil,dressing garlic powder,lemon pepper,dill weed,then toss them to the crackers,spread them out on a jelly roll pan,turn off oven,leave them in the oven for about 1 hour.

1 user found this review helpful
Reviewed On: Dec. 20, 2010
Fluffy French Toast
This is the best French Toast recipe..wasn't soggy {my old recipe was always a little on the soggy side..Not this one! The flour must be the secret ingredient]. The only changes I made was the serving size,I used the 'calculate' to 6 servings instead of 12 servings. I probably could ate all the 12 servings..LOL! Then I served it w/syrup and sprinkled powder sugar on top..Yum Yum!! Glad I gave this recipe a try.I Thanks for sharing a great recipe!!! this is a Keeper!

0 users found this review helpful
Reviewed On: Feb. 16, 2009
Apple Crisp III
Oct. 27 2008 I made this recipe lastnight, and it is Yummy for my tummy!! I used 2 med. Granny Smith and 1 Braeburn apple[these apples are a tart apple, which really gives it a good apple taste,not a sweet taste},I did use 1/2 C. white sugar and 1/2 C. brown sugar,instead of 1 C.all white sugar.I only added 1/4 C. water instead of the 1/2 Cup that it called for.Also sprinkled more ground cinnamom and ground nutmeg on the top before I put in the oven.I baked it for 40 mins. and did what one suggested and placed it under the broiler for about 1 get the top brown,but it seemed to make the top crust a little hard,so I put the cover on the baking pan while it was still warm and it seemed to softened up. I think the apples that I used is what gave this recipe a good flavor. I will make this again..I think this spring I will make it with Rhubarb instead of apples...yum yum! Thanks for sharing a darn good recipe.

2 users found this review helpful
Reviewed On: Oct. 28, 2008

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