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Down Home Baked Beans

Reviewed: Jul. 7, 2013
I have made this recipe twice now; for Memorial Day and for the 4th of July (because everyone who had it at Memorial Day requested that I bring it again)! I use the original flavor Bush's Baked Beans. I cut the brown sugar down to 1/2 cup, which still makes it plenty sweet because they are already flavored with brown sugar. The first time I made them, I only used a small onion because I am not a big onion fan, but with the amount of the other ingredients, the onion got washed out. So the second time, I used an entire large onion and that was much better. For those saying their beans turned out to soupy, I think maybe you just didn't bake them long enough. I baked my beans for 1 hr 15 minutes the first time and 1 hr 30 minutes the second time, and they turned out great the first time and even better the second. Not soupy at all. I will probably have to make these for every family holiday or cookout from now on. And by the way, the chili sauce is a great touch, but it doesn't really make them "spicy" the way I would have thought.
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Cheesy Buffalo Chicken Dip

Reviewed: Jan. 5, 2013
I made this recipe for NYE and it was a hit! I used the exact measurement of ranch and blue cheese dressing and 1-8oz countainer of regular cream cheese. I used 1/2 cup of Franks Buffalo Wingsauce (because less than that is not enough to compete with the amount of dressing imo). And I used a 48oz package of boneless skinless chicken breast. It could have actually used a little more meat than that just to soak up some more of the dressing-cream cheese mixture, I think. I mixed the cream cheese and dressing together and the chicken and wingsauce together and then mixed them all together. Then, I put them in my 8x8 dish with the cup of shredded cheese on top. I put it in the oven for 25 minutes and then I just turned the broiler on high for less than five minutes and that really got the cheese on top a golden color. I think the broiler helped a lot with that layer of grease that I have seen other people mention, because when I took it out of the oven, I had only a very thin layer of grease to blot up. The people at the party (there were only 7 of us) destroyed that dip with Fritos scoops. My husband kept saying he wanted to wrap it up in tortillas. Also, I think it is important to use the full flavor dressings and cream cheese so that it is not too runny. I think that may be the problem some people here had who are saying their's came out too runny (and maybe they did not use enough chicken). Will make this again!
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Apricot Glazed Pork Roast

Reviewed: Nov. 16, 2011
This was very good and very easy to make. I've never cooked a pork roast before so I was surprised at how tender it really was. I could barely pick it up out of the crockpot without it falling apart. I could not find condensed chicken broth, so I just bought regular chicken broth and used the whole can. The only kind of criticism I have is that my roast was only about 2lbs and even using a whole jar of apricot preserves, the flavor was not as strong or sweet as I would have expected. Did anyone else run into that? If so, do you think using a 2nd jar of preserves would be ok? I will definitely make this again!
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Seven Layer Taco Dip

Reviewed: Jul. 4, 2011
I get asked to bring this to every family get together!
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The Best Vegetarian Chili in the World

Reviewed: Jan. 28, 2008
I was specifically looking for a vegetarian chili that was easy to make and a little different from my normal chili. I couldn't have found anything better (even my husband really liked it)! I did modify it slightly because i am not a big fan of whole tomatoes or chunks of tomatoes in chile and I noticed it also called for 2 cans of chopped green chili peppers. Instead of the tomatoes and chili peppers, I just substituted 2 cans of Rotel which is basically just tomatoes and chili peppers diced (that substitute worked out wonderfully, although the chili did turn out a bit thick but t can be thinned by adding tomato juice). I also only used 1 jalapeno pepper because with that and the cumin, black pepper, and chili pepper this is a very spicy chili. I think the corn really made a difference with the texture and it was a nice change. We ate it for two days and it was better every time.
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