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White Chocolate Pumpkin Cookies

Reviewed: Oct. 25, 2009
These are the best!! I get requests for them all the time. I leave out the nuts and add a little more spice. They have officially been renamed "Those Cookies" in our circle and about this time of year I hear "Did you make any of Those Cookies yet?? Those were really good"....Think that's a hint?? LOL They do require a little extra TLC in handling when done but are sooo worth it.
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3 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Oct. 16, 2010
I made this tonight to go with beef tenderloin. Wow, these were really good. My father and husband thought they were great too. I did change a couple things to go with what I had on hand. Yukon golds, frozen chopped spinach and Jarlsberg cheese. For the amount of potatoes I cubed them fairly small and put a generous single layer across the bottom of my 9x 13 dish. Thawed and drained the spinach, pulled out little chunks and placed evenly over the potatoes. When I added the milk and cream I did it in a few batches instead of all at once and had no problem with clumping. Other than as mentioned I followed the directions for cooking and such. Take the time to caramelize the onions, I don't think these would taste nearly as good with just regualr onions. It was a little futzy having to make the cheese sauce but the quality of product makes it so worth it. I think that the next time I will add some cubed ham and make a bit more sauce to make a one dish dinner. My husband said "bacon bacon bacon", that would be good too! I so wish I had taken a picture before it was all gone.
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7 users found this review helpful

Amazing Butternut Squash

Reviewed: Nov. 19, 2011
I have made this several times and just love it. I cut the onions small and carmelize them. We also throw some of the parmesan in with the squash. I've learned to kind of go by eye with the mayo and egg depending on how much squash I have and sometimes it is waterier than others. Makes the house smell so good. I also use ritzs for the topping and double it at least depending on the dish I am using. I typically cook the squash most of the way with out the topping, that way if it is too loose I don't have to worry about the topping getting too dark. I cut parchment paper and press right on top of the squash. Once it is done to where it is pretty firm I remove the parchment and add the topping.
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Chorizo Stuffed Bell Peppers

Reviewed: Jan. 14, 2012
These turned out really good. Modified quite a bit due DH's diabetes and ingredients on hand. Didn't do rice. Browned chorizo with finely diced onions. Added diced tomatoes(drained), garlic, black beans(drained) and chopped spinach(thawed,drained).I didn't drain my chorizo, I just simmered everything together until most of the liquid had dried up. I did as some others and just cut my peppers in half without boiling them. I baked the filled peppers for about 45 minutes until the peppers themselves were fork tender (covered). My mexican cheese had gone bad so I put a slice of fresh mozzarella on top of each and then broiled it until the cheese had melted. Next time I will definitly use the mexican cheese and get it just a little brown under the broiler. The peppers themselves produced a fair amount of liquid in the bottom of the pan but using a slotted spoon solved that and the little bit of liquid in the filling was absorbed. Taking out the rice and using the black beans turned it into a nice lower (better) carb meal for the hubby that was so flavorful they were gone before we knew it.
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Chorizo and Black Bean Stuffed Bell Peppers

Reviewed: Jan. 14, 2012
These turned out really good. Modified quite a bit due DH's diabetes and ingredients on hand. Didn't do rice. Browned chorizo with finely diced onions. Added diced tomatoes(drained), garlic, black beans(drained) and chopped spinach(thawed,drained).I didn't drain my chorizo, I just simmered everything together until most of the liquid had dried up. I did as some others and just cut my peppers in half without boiling them. I baked the filled peppers for about 45 minutes until the peppers themselves were fork tender (covered). My mexican cheese had gone bad so I put a slice of fresh mozzarella on top of each and then broiled it until the cheese had melted. Next time I will definitly use the mexican cheese and get it just a little brown under the broiler. The peppers themselves produced a fair amount of liquid in the bottom of the pan but using a slotted spoon solved that and the little bit of liquid in the filling was absorbed. Taking out the rice and using the black beans turned it into a nice lower (better) carb meal for the hubby that was so flavorful they were gone before we knew it.
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