kir Recipe Reviews (Pg. 1) - Allrecipes.com (10884373)

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Hot Chocolate Mix

Reviewed: Dec. 14, 2013
Looking for something to put in spaghetti sauce jars I've been saving all year for Christmas gifts and choose hot cocoa. After looking at lots of recipes and comments, I chose this one because of its simplicity and preference not to use powdered creamers (unhealthy and full of ). Unfortunately, the cocoa tastes much better with the powdered creamer. However, it can be made as is, and then add real half-and-half to the cocoa when making it. I increased the sugar to 1-1/2 cups, increased the cocoa powder to 2/3 cup, and added 2 cups powdered creamer. I also blended all the ingredients in a food processor to make more refined. Next I'm going to try a batch and add crushed up candy canes while in the food processor. Thanks for the great recipe!
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6 users found this review helpful

Stuffed Green Peppers I

Reviewed: Nov. 10, 2013
Followed the recipe except for three suggestions: (1) fill peppers halfway, add tomato soup, then continue to fill the pepper, (2) increase Worcestershire sauce, (3) use 5 peppers instead of 6. I love that everything for the filling is done in one pan and the rice cooked beautifully. I cooked the stuffed peppers in a stoneware Bundt pan - they stand nicely packed together.
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Chicken Alfredo

Reviewed: Jun. 8, 2013
I was skeptical because the only cheese is cream cheese, but I was very surprised at how delicious and easy this Alfredo recipe is. I followed the recommendation to use 12 oz. cream cheese, 1/2 cup butter, and 1 cup milk and it was pretty tasty. Then I added about 1/2 cup freshly shredded Asiago cheese and used fresh pressed garlic instead of garlic powder, and the flavor went over the top. Absolutely fantastic! I omitted veggies, but will experiment with those another time. There are so many possibilities with this basic sauce. A KEEPER!
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Jimmy Dean Breakfast Casserole

Reviewed: Jan. 1, 2013
I had several left over rolls that were hardened through and through. I was determined to use them instead of throwing out and came upon this recipe. It worked great and was delicious for a New Years breakfast. There were several other improvisions to accomodate what I had on hand. I used 2 packages (10 links each) breakfast sausage links, heated and sliced; 5 slices swiss cheese, shredded pepper jack cheese and grated Parmesean cheese instead of cheddar cheese; added fresh diced mushrooms, green pepper, and onion; the bread amount was slightly more than 6 cups, so I threw in an exta egg but left milk amount alone; used 1-1/2 cup milk and 1-1/2 cup half-and-half. After cooking full 60 minutes in stoneware the consistency was perfect. Maybe using very dry bread helped soak up the liquid.
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3 users found this review helpful

Indian Relish

Reviewed: Jan. 1, 2013
I've made this several times and it's always a hit. I use one red, one orange, and one yellow pepper when making (because the store where I frequently shop pre-packages the colored peppers) and it looks and tastes great. I also put over cream cheese when serving. This is definitley a addictive and a favorite.
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1 user found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Jan. 1, 2013
Easy and delicious. Nice alternative for chocolate cakes
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Sweet and Spicy Almonds

Reviewed: Jan. 1, 2013
Loved this recipe! Had company coming in about 1-1/2 hours and wanted something to make plain almonds more exciting to serve. The recipe was super easy and when done I put it into the cold garage on a cookie sheet to speed up the cooling process. First time making it some of the dry ingredients clumped and didn't disburse evenly. I may try either a bit less liquid or sprinkling dry ingredients over moistened almonds then mix to avoid clumping. Not overly sweet and has a nice bite without being too spicy. Recipe is a keeper.
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Amazing Pecan Coffee Cake

Reviewed: Jan. 30, 2008
DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour before putting batter into pan. After cooling in pan overnight, the cake literally fell out the next morning. Don't overdo the topping in the center of the bundt pan. The first time I did that and the cake separated when I tried to get it out of the pan. Using real vanilla extract instead of imitation gave it a better flavor. I also used slivered almonds, but didn't have almond extract to add to the batter. It was still delicious, but want to try it with almond extract next time. Using the 9 x 13 pan didn't work too well. The topping sunk a bit into the cake, so I served it out of the pan "as is". It didn't seem as moist as when cooked as a bundt cake, either. Definitely a keeper!
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119 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jan. 14, 2007
This is an absolutely delicious soup! I made it according to directions, with no alterations. It seems like it wouldn't be tasty because there are no spices added, but I wouldn't change a thing.
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2 users found this review helpful

Pumpkin Cookies VI

Reviewed: Oct. 15, 2006
Delicious cookies! I followed the others' advice and added LOTS more spices (cinnamon, nutmeg, cloves, and allspice),extra oatmeal and flour, choc chips, and walnuts. I doubled the recipe and had no problems. I also sprayed the pan with oil.
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