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Laurie's Amaretto Mousse Cheesecake

Reviewed: Nov. 18, 2010
I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzles of chocolate ganache. It's important to add a bit more than just one package of the gelatin--I dissolve about 1 1/3 pkg. of gelatin in the 1/2 C. of cold water. I also make my crust with 15 graham crackers, 1/4 cup of sugar, mixed with 1/4 cup melted butter. I bake the crust at 350 degrees for 10 minutes, then allow it to cool before putting the Amaretto Mousse in. Soooo light and yummy!
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Pumpkin Turkey Chili

Reviewed: Nov. 18, 2010
I made this for a bunch of Okie pig farmers and called it Road Kill Chili so they'd give it a try...and they loved it!!! Healthier version of chili is always a nice twist! Served with hot sauce and jalapenoes so they could spice it up to their liking!
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0 users found this review helpful

Disappearing Marshmallow Brownies

Reviewed: Nov. 18, 2010
Sooooo good! We absolutely loved this recipe and will be making it again and again. Chewy, perfect golden brownies!!!!
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 18, 2010
This cake was amazingly delicious! I somehow missed the "stirring in the chocolate chips part of the recipe and instead used the chips mixed with cream to make a delicious ganache. Filled the center with raspberries...perfection! I make cakes for a living and this will be a keeper!
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1 user found this review helpful

Charleston Breakfast Casserole

Reviewed: Mar. 28, 2009
This is such a versatile and delicious recipe!! I usually purchase the seasoned croutons, then use either sausage or ham and occasionally use sausage, ham and bacon to make a meat lovers breakfast casserole. Simply a great breakfast casserole!!
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 26, 2008
This is the very best cheesecake I have ever made or tasted!! Fail proof, goof proof, novice proof!!! Main points to remember for cheesecake perfection: Never overbeat--always beat on slow speed, ingredients at room temperature,grease the sides of the springform pan, bake at 325 degrees for one hour, then leave it in there, just like the recipe says--Perfect every time!!!
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3 users found this review helpful

Four Cheese Macaroni

Reviewed: Sep. 15, 2008
Really, really good! I added leftover ham to it and used a mixture of colby and monterey jack cheeses in addition to velveeta. I made it for an office full of guys and they've all been begging me to make more and I definitely will someday soon!
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1 user found this review helpful

 
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