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Easy Pumpkin Pie Bars

Reviewed: Nov. 22, 2014
My family has been using this favorite recipe for years. We call it Peter Pumkin Eater LOL I think the term bars is a little misleading because it is not something you can pick up and eat. It's moist and better than pumpkin pie!
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Self-Filled Cupcakes I

Reviewed: Aug. 14, 2013
I've made these for years and they are always a huge hit. I usually use a dark chocolate cake mix. I think they are rich enough that they don't need frosting, but they are prettier with a dollop of chocolate or cream cheese frosting. The white frosting in the picture does not seem to match the cupcake flavors. I don't know why readers are concerned with seeing the filling on the top or the pit sometimes caused when the filling sinks. It's part of the character of these cupcakes. They are filled and the filling is heavy so naturally, it will sink. Putting the filling in last will keep it from sinking all the way to the bottom. If you put it in the middle it will end up mostly on the bottom. This filling is not light and fluffy. It's more like a cheesecake...heavy and rich.
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Self-Filled Cupcakes II

Reviewed: Aug. 14, 2013
I searched for this recipe because I have been making these for years and couldn't find my recipe. From reading the reviews, I don't think people understand that the filling is supposed to taste more like a cheesecake. It needs the egg. Don't eliminate that. It's not light and fluffy. The heaviness is what makes it sink and self fill. It works well with any chocolate cake mix. Like any cheesecake product, it is rich and does not really need any frosting, although a small dollop makes them look pretty. The recipe I had before mixed the chocolate chips right in with the filling. I like that better. I was a little disappointed with this recipe because it didn't sink and wasn't as heavy as usual, but they still tasted great. My family loves them. If you don't frost them, they are even great for breakfast! I think I may have eliminated the salt and I used mini chips instead of regular. Maybe that is what kept them from sinking. Still, an awesome recipe!
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Cream Cheese Bars II

Reviewed: Jan. 31, 2011
I came here looking for this recipe because I lost my copy. This is exactly like mine. Super easy and delicious! This time I will try it with the leftover egg white on top crust and nuts,cinnamon,and sugar on top. It's so easy to keep these simple ingredients on hand for when you need a quick desert. Yummy!
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2 users found this review helpful

Pumpkin Dessert

Reviewed: Oct. 21, 2010
I've been making this exact recipe for years. At our house we call it Peter Pumpkin Eater. We like this better than pumpkin pie and I always get asked to bring it to Thanksgiving.
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0 users found this review helpful

Homemade Twinkies®

Reviewed: May 23, 2010
OMG! These were such a hit at my party!!! I wouldn't change a thing. You can freeze any unused filling and use it in other recipes later.
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13 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Dec. 12, 2009
I have tried different versions of this recipe but this is my favorite! I think it is so much better with the shredded hashbrowns than the chuncky ones!
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0 users found this review helpful

Sunday Chicken

Reviewed: Oct. 14, 2009
This is one of our favorites. Be sure and used bone-in chicken. It has so much more flavor that way. Also,instead of sprinkling with paprika,I sprinkle lightly. with ceyenne pepper.
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4 users found this review helpful

Chocolate Thumbprints II

Reviewed: Dec. 30, 2008
The men in my family really like these. I also skipped the egg white step. The cookie was pretty delicate and didn't store that well. Next time I will use a different recipe I have for a fudgy brownie type cookie. I topped them with the caramel kisses and put them back in the over for a few seconds,then spread like icing.
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2 users found this review helpful

Frosted Pumpkin Cookies

Reviewed: Dec. 13, 2008
Absolutely delicious and I love the way they store nicely. My mom used to make these and I lost her recipe. These taste just like hers! It's important to work quick with this icing. If it starts to get too thick,add a little milk to make it more spreadable. I left it on the warm burner so that it didn't cool down completely.
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6 users found this review helpful

 
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