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Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 9, 2013
I love blueberries and I was visiting friends on my vacation and when I got this recipe in an email I printed it out and their son and his fiance made it twice while I was there and it is awesome! Moist and flavorful and served warm with vanilla ice cream it was a perfect treat! They followed the recipe exactly and it was quickly devoured both times. I wouldn't suggest changing a thing and plan on making it myself to bring to work.
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Finnish Pulla

Reviewed: Apr. 5, 2012
I am half Finnish and this is one of my absolute favorite homemade breads. I love cardamom so I use at least 2 teaspoons and have used 3 without it being overwhelming. You can also add another fourth cup of sugar if you prefer it a little sweeter. I bake it at 350 because it does tend to bake too fast on the outside at higher temps. As others have said, the bread freezes really well so it's worth it to make extra loaves and put them in the freezer.
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Easy Vodka Sauce

Reviewed: Oct. 22, 2011
I made this once and it was excellent! The second time I added minced garlic and a bit of salt. It really is easy to make and it's great over spaghetti for a very tasty meal.
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Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011
This is one of my favorite foods from childhood and one I occasionally make but my mom's recipe was 2 tbs of butter and 2 tbs of flour to 1 cup of milk and no cayenne pepper. I prefer it with dried, sliced corned beef for even more flavor. I've never had it with ground beef but I have friends who make it that way as learned from their grandfather who was in the military. This stuff is really great on a cold winter day for stick to your ribs comfort food.
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World's Best Lasagna

Reviewed: Jun. 22, 2009
I made the sauce tonight minus the meat and quadrupling the ingredients for a full 8 qt stock pot of sauce. It sounded so good and I've been wanting to try making my own sauce. I left the meat out so I can use the sauce for just about anything. I'll brown meat and stir in the sauce depending on the dish. The sauce is amazing!!!! I simmered it for 3 hours and now I'm letting it cool. I am going to bag it up in freezer bags and freeze it so I'll have some on hand on short notice. I did cut the amount of salt to 1/3 based on some previous reviews. The sauce is so fantastic I just can't wait to try it after it's had some time to age as it cools! I already have plans for the lasagna part of the recipe, stuffed shells, spaghetti, ziti, maybe even homemade pizza or calzones. I'm going to really enjoy trying this sauce in all kinds of Italian dishes. It is so beautiful to look at and tastes so much better than anything premade from a jar. Thanks, John for this wonderful recipe!!!
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Four Cheese Macaroni

Reviewed: Apr. 24, 2008
This was good mac and cheese and not difficult at all to make but I prefer a stronger flavor. I intend to add some hot pepper sauce to it the next time I make it and maybe some pepper jack cheese. I might omit the eggs as well and increase the half and half for a creamier texture.
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