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Chip Chicken Lollipops

Reviewed: Sep. 16, 2008
I have made this several times and it was a bit with EVERYONE. I have used bbq, plain, doritos, and sour cream and onion. They all taste great! Make sure to crunch the chips really really well so it sticks better! I use my meat tenderizer and crunch the hec out of them!
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Banana Cake VI

Reviewed: Jun. 16, 2010
I have used this website for years and read the reviews constantly before I cook something but have never left a review before! Well I had to because this cake was excellent! Made it for my daughters Birthday last night! It is unlike any cake I have had before- very dense but incredibly moist!! My husband is very strict about eating sweets and rarely does but after I cut into it he even had a slice and said it was the best cake ever! I used two 9 inch cake pans and still had to cook it for 1 hr 20 min! I put banana cream pudding and fresh sliced bananas as a filling in between the layers as well!
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Chicken Cordon Bleu II

Reviewed: Feb. 15, 2013
I have made this recipe many times and it is quite simple but fantastic. It is a very rich meal so I only make it on special occasions. A trick I use is to cut the chicken breasts lengthwise in half while they are still somewhat frozen. Very little pounding is necessary when I do this and if still frozen they cut easily.. Plus, I only need three breasts and it makes plenty for a family of 5. I always coat the chicken in egg/milk mixture and roll them in seasoned bread crumbs as other reviewers suggest. I add paprika to the bread crumbs as well. When I'm browning the chicken, I make sure to get the ends real good because it somewhat sears the chicken edges and keeps the Swiss from escaping! After browning them, I bake them in the oven for about 20 minutes on 350, while I make the sauce separately. I use the same saucepan and keep the pan leavings right in and just add the wine and heavy cream and corn starch and let it cook while the chicken does. I do suggest doubling the sauce!
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