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Kelsandra's Pumpkin Cinnamon Rolls

Reviewed: Oct. 22, 2010
These were good cinnamon rolls although I felt I tasted more of the spices rather than the pumpkin (ginger and cloves especially). I prefer 'regular' cinnamon rolls - but these ARE fun for the season. One note - only in the footnotes does it say anything about letting the form rolls raise in the pan. I highly suggest you do thisa as it makes the rolls lighter and fluffier and that's how they should be. Allowing a yeast dough to rise in a pan once formed is a given. Because this recipe stated to bake them right after forming, I DID try that and the taste was fine but the rolls were heavy and dense. I then made a second batch, allowing them to rise in the pan for 30 mins before baking and the not only was the texture much better and lighter, but they were much prettier.
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Over the Top Nachos

Reviewed: May 5, 2011
Of course...this is a basic 'nacho' recipe and my rating is based on the homemade nachos I always make which are similar...however- I MUST add taco seasoning to the hamburger as well as topping items such as diced tomatoes, sliced olives, green onions etc! :-) I usually make a big ol' nacho for Saturday lunch, for the whole family a day or two after taco night. All the ingredients are sure to be on hand.
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Maple Bacon Pancake

Reviewed: Oct. 25, 2010
This was a yummy recipe although I did not add the cheese to the top...just put 3/4 cup inside as I didn't want my daughter to freak before finding she liked it - which she did! As other said, we served it with hot maple syrup - really good. My daughter wants to try it with sausage next time :-)
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Pearl Baked Cream Onions

Reviewed: Dec. 2, 2009
This dish is SO awesome.. I've made it for Thanksgiving the past several years and finally joined Allrecipes so I could rate it. It's top notch, savory, creamy and just absolutely to-die-for. I use fresh pearl onions and then boil/shock/peel as I have never found frozen - but the results are always A-1.
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Baked Potato Soup V

Reviewed: Nov. 16, 2010
This soup is AMAZING! A couple of notes though....I used 2% milk as I never buy 'whole'. Have only bought skim as far back as I can remember so 2% seemed indulgent enough. In fact, this soup is so deliciously thick and wonderful, when I made the soup a second time the next day, skim worked perfectly - as thick and yummy as ever. My husband added clams and bay shrimp to his portion of the pot to make 'slumgullion'. I can't wait to try this with half the amount of taters, then adding a bag of sweet corn and a can or two of green chilies - there are 1,0o0's of ways to change up this great soup...think ham, sausage, roasted garlic and peppers and onions! SO many things to toss in! PERFECT soup.
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