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Slow Cooker Texas Smoked Beef Brisket

Reviewed: Mar. 8, 2014
The rub is quite versatile! I added a bit more liquid smoke to the sauce and used Sweet Baby Ray's Original. Cooked on HIGH for 5 hours (1-1/2 lb. brisket) till fork-tender. To the juices I whisked in 1/2 cup ketchup and 1/2 cup apple butter and reduced by half over medium heat on the stovetop. Delicious!
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Goldbrick Sundae Sauce

Reviewed: Jun. 16, 2010
A decent flavor, but did not live up to promise of hardening "as soon as it hits the cold ice cream." I'll keep looking for a Magic Shell stand-in that I can make at home.
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BREAKSTONE'S Sensational Creamy Strawberry Shortcake

Reviewed: Jun. 22, 2009
I make the shortcake portion of this recipe (and have to remind myself everytime to only use 1/2 cup milk!) I've always made shortcake "biscuits" like my mom; when I stumbled on this recipe and gave it a shot, WOW! It's my go-to recipe now. Easy, and I love the inclusion of sour cream. I sprinkle granulated sugar on top of the cake before baking. Though not a traditional "shape" for shortcake in my family, the taste is gaining acceptance. I serve wedges of shortcake with slightly mashed and sweetened berries and a touch of whipped cream. No pudding for us -- that's a bit too far out of my comfort zone. *Grin*
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Thin Mint Crackers

Reviewed: Aug. 27, 2008
My husband and I enjoyed these immensely -- and experimented a bit too. We liked the taste of Keebler Club Crackers (multi-grain is what I had in the pantry) as well as the Nabisco Famous Chocolate Wafer for the "cookie" base. The buttery flavor of the Club cracker with the mint was surprisingly good, and the texture great! For the chocolate, we tried melted Andes baking chips first as well as melted chocolate CHUNKS w/ extract. Both had good mint taste, but we felt the Andes tasted more like an original Thin Mint and were easier to work with. Excellent!
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