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Blackberry Cobbler II

Reviewed: Sep. 19, 2010
Easy and pretty quick prep too. Made for my grandpa's birthday and we all loved it. I used just slightly less sugar. This would be good with lots of fruits. Thanks for a perfect recipe!
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Chocolate Brittle Surprise

Reviewed: Apr. 23, 2010
Super easy and delicious! I almost always have these ingredients around so this will be a staple now for parties and might add to my Christmas baking. I followed directions almost exactly. Left in oven for about 11 minutes and watched carefully. Since I had semi sweet chocolate chunks, I put the pan back in the oven for a minute or two after sprinkling them on since they were bigger. Never thought saltines could be a base for something so yummy! Thanks for a new favorite recipe !
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Scallops with White Wine Sauce II

Reviewed: Jan. 30, 2010
I actually was just looking for a good sauce base I could use for various dishes. I haven't even tried this with scallops yet but it sounds delish!!!! I also just used an onion and doubled the ingredients. Quick and yummy! I served with chicken and pasta.
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Sugar Cookie Cutouts

Reviewed: Dec. 22, 2009
This is a great recipe because every batch was consistently perfect in appearance. The cookies came out of the oven almost exactly like the shape of the cookie cutters used and they did not burn or spread like past recipes I have tried. The chill time was short and not much extra flour was needed for rolling them. In my opinion the flavor was somewhat bland. Frosting of course changes this and all in all it's a great recipe that I will use again. I couldn't eat these plain though.
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Photo by blythe

Chocolate Mice

Reviewed: Dec. 4, 2009
These were perfect for my Halloween party. I was a bit leary of them because I didn't think something so cute would be easy but it was. I used nerds candy for the nose and for the eyes I just used colored sprinkles. They are very rich and chocolatey! My guests ate them up!
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Aunt Bev's Famous Apple Pie

Reviewed: Dec. 4, 2009
Easy and delicious. I like to cut shapes into the crust to make it even more appealing. I used red and green apples and it turned out great!
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Chicken Cordon Bleu II

Reviewed: Dec. 4, 2009
So rich and delicious! One of the best recipes I have tried. The cheese melted out and it was somewhat tricky to make but the sauce alone is so worth it!!! Can't wait to make it again! I think this one takes practice and I hope to master it because it would be very impressive to serve at a dinner party.
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Pistachio Cake II

Reviewed: Dec. 4, 2009
I usually stick to baking from scratch but this is an exception. I saw it in Family Circle and after making it for Easter once I have had subsequent requests for it. It looks great on a cake stand and tastes so good cold. I used store brand "cool whip."
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Country Green Beans

Reviewed: Dec. 4, 2009
I used bacon and these turned out pretty good considering I am not a huge green bean fan. It takes a lot of fattening ingredients to give these flavor but this is the way my family likes them and I was asked to bring them for Thanksgiving and everyone seemed to like them. Pretty quick and easy too which is a plus. I used frozen beans.
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Cider Cheese Fondue

Reviewed: Dec. 4, 2009
This turmed out to be more bland than I expected. Next time if I try it again maybe I'll add garlic or more spices. The consistency was good so I may use it as a base recipe in the future.
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Buffalo Chicken Dip

Reviewed: Dec. 4, 2009
This is very good and whenever I make it it's eaten quickly. I boil chicken breasts instead and shred in my blender. I just think canned chicken is too much like cat food and can't bring myself to use it. I once made it withour the cheese and it was still very good.
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Beer Butt Chicken

Reviewed: Dec. 4, 2009
This is so good and pretty easy and cheap too. I use smaller chickens and bake them in the oven. I son't always use butter and it's still just as good. I use sea salt and have used pabst and even miller lite and it's been perfect each time. Another review said to stuff the neck cavity with foil so the moisture wouln't escape and I always do that. I used a potato once too and that worked.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 4, 2009
I was happy to find this recipe as my aunt makes these and I always liked them. They are pretty and taste so good. There are never any left when I make them. After making them several times I have learned not to use too much jam or make the "thumbprint" to deep or the jam will seep threw the bottom of the cookie and make a sticky mess. The jam spreads out when it's in the oven too so keep that in mind and try to use a small round measuring spoon to apple to the cookie so they will be uniform. I have the glaze down now too and after trial and error in found it works best to use a very small ziplock bag and poke a very small hole in the corner to pipe it out with a safety pin. Using parchment paper is a must too.
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Big Soft Ginger Cookies

Reviewed: Dec. 4, 2009
These are easy and tasty and I have had consistently good results with them. They are exactly as stated in the description and in my opinion a nice change from the standard gingerbread cookie. Very sticky when transferring the dough to the pan so it's nice to have someone else around to open the oven or answe the phone. Your hands will be a mess!
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 4, 2009
This is an amazing recipe! I have never been disappointed by it. It tastes great and presents well. I have used both frozen and fresh rasberries and both worked equally as well. I usually use double chocolate oreos and crush them in a blender for the crust and add a few more than the recipe calls for because I think my pan must be an inch bigger than standard size. Make sure you make this with enough time to let it chill for at least 4 hours. 8 is best though. Once I didn't have time so even though it looked and tasted perfect it wasn't quite set and we found that out after cutting it.
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American Lasagna

Reviewed: Dec. 4, 2009
I personally don't like lasagna but my boyfriend/family/friend love it and I have been making this for years. The only reason I don't rate it 5 stars is because I think it should call for more ricotta to give it a nicer layered look.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Dec. 4, 2009
Perfect cookie. Followed directions exactly. My boyfriend who thought he didn't like these ate about 10 already. The combination of chewy and crunchy is exactly how it should be. Will be adding these to my Xmas cookie baking list. I baked them for 10 minutes.
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