Krysta Leydsman Fecke Recipe Reviews (Pg. 1) - Allrecipes.com (1149269)

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Krysta Leydsman Fecke

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Southern Potato Salad

Reviewed: Apr. 28, 2006
I love this recipe. It is SIMPLE, tastes great, and I get requests for it all the time! I can make this salad on only a few hours notice, thats how easy it is! I do like to marinate my potatoes in a little italian style dressing, and I also occasionally replace a portion of the mayo with sour cream. Excellent, failproof recipe!
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2 users found this review helpful

Summer Sub Sandwich

Reviewed: Jun. 25, 2011
Fast, easy, tasty and perfect for summer when I don't want to turn on the oven! We served it with chips, fruit and veggies.
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5 users found this review helpful

Autumn Apple Salad

Reviewed: Mar. 16, 2011
Delicious! I love gelatin salads with a lot of different flavors and textures, and this fits the bill perfectly! Love the crunchy apples, celery and nuts, as well as the creaminess of the gelatin. Yummy!
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4 users found this review helpful

Caramel Apple Salad

Reviewed: Mar. 16, 2011
This is always a hit at potlucks. Love this salad/dessert!
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0 users found this review helpful

Chocolate and Fruit Trifle

Reviewed: Nov. 9, 2009
This is easy and delicious. I have made it a few times now for guests and potlucks, and in both situations, I have gotten rave reviews! It is very versatile...as others have mentioned, you can change the cake flavor or even go with brownies. The fruit can be changed up, too, to suit your tastes. You really can't mess this up and there are so many possiblities! But as for the actual recipe itself, I think it is really good just as it is written!
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1 user found this review helpful
Photo by Krysta Leydsman Fecke

Peanut Butter Fruit Dip

Reviewed: Feb. 7, 2008
YUM! This is wonderful, simply because it IS, but also because it can be made really healthily. I use natural PB, Dannon Light N Fit (sugar free) vanilla yogurt, and Sugar Free Cool Whip. I keep a container in my fridge to have it on hand for a yummy snack and I think it taste even better if it's been in the fridge overnight!
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14 users found this review helpful
Photo by Krysta Leydsman Fecke

Buster Bar Ice Cream Dessert

Reviewed: Jan. 25, 2008
Colossal success! I served this at a dinner party and everyone raved about it. One of my guests ended up having 4 pieces before the night was over! I don't normally like ice cream desserts, but the combination of flavors in this is just too good. Just as everyone has said, it really does taste just like a Buster Bar! The only thing I did differently was add an 8 oz. container of Cool Whip on top. I will definitely be making this again...it's a keeper!
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6 users found this review helpful

Frosted Fruit Gelatin

Reviewed: Jun. 10, 2007
This is a lovely dish, full of fresh fruit, but the topping is what earns it the 5 stars! I have used it on a variety of flavors and combinations of fruited jello and they disappear every time! The only difference in how I make this dish is that I use both sugar free jello, and I use Splenda in the topping instead of sugar.
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4 users found this review helpful

Pumpkin Fudge

Reviewed: Oct. 28, 2006
This recipe was simple and tasty. I don't know why a lot of others seemed to have a problem with it, mine turned out great! the only things I did differently was I replaced the cinnamon with pumpkin pie spice, and I added a whole bag of white chocolate chips instead of half. Everyone loved it. The day affter I made it, I came home from work and half of it was gone! I am turning this one in for my recipe swap this month.
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2 users found this review helpful

Poppy Seed Chicken

Reviewed: Aug. 9, 2005
This is my husbands FAVORITE dish, although I make a few changes to it. I like it because it is so versitile and goof-proof! I usually poach the chicken with some onion, celery and carrots for flavor, and use Wheatsworth crackers in the topping, processing them in a food processor with the butter and poppyseeds to make a sand-like topping that bakes together nicely. I also mix the sauce with the chicken rather than spreading it on top of the chicken to keep the chicken nice and moist. I also add leftover veggies (ie: peas, broccoli, carrots, etc) to the chicken mixture more often than not. Its a good way to sneak in veggies since my hubby doesn't like to eat them plain!
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9 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 30, 2012
Delicious! And not only that, but it is SO easy, as well. I took previous reviewers advice and baked the squash for about an hour beforehand. I also only used one 8 oz. package of cream cheese and it was plenty. I also salted it to taste, which ended up being about 1/2 - 1 teaspoon. I was surprised salt isn't in the original recipe, as it truly enhances the flavor. I will most definitely be making this again and again. And again!
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4 users found this review helpful

BLT Pasta Salad

Reviewed: May 4, 2006
I like this recipe. More importantly, my husband LOVES this recipe. It is terribly simple to make, which is a plus. However, I have made a few changes as I have made this recipe again. I thought the pasta soaked up too much of the dressing as it sat and it kindof lost it's ranch flavor. I add more ranch as it sits until it is the consistency I like. Also, I started using Bacon Ranch to up the ranch flavor. Also, I use green onions instead of regular onions, and add about 2 cups of peas.
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228 users found this review helpful

Ham and Bean Soup I

Reviewed: Jan. 19, 2003
Very good. I made this to use up some leftover ham from Christmas dinner. Everyone loved it. We left out the potatoes and added only one can of beans. Very thick, meaty and flavorful. Will definately make it again.
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16 users found this review helpful

Country House Fudge

Reviewed: Aug. 23, 2006
For all those who think part of the recipe is missing, its not. You add the milk and sugar mixture to the chocolate in the bowl and beat it. Its just like every other fudge recipe. I like the different types of chocolate in this recipe. Be sure to use the highest quality chocolate you can afford.
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46 users found this review helpful

Toasted Coconut Cream Pie

Reviewed: Jun. 4, 2005
I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract,a drop or two of yellow food coloring, then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it, my aunt asked for the recipe so she can make it for my uncle, who is diabetic. If you know how to make a custard, this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!!
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8 users found this review helpful

BB's Chicken

Reviewed: Feb. 7, 2008
I had some leftover Swiss cheese and wanted to use it up, so I was looking for recipes and am sure glad I found this one! This dish has wonderful flavor and is SO easy to make! It really does taste like you spent hours. The only changes I made was I shredded the Swiss instead of slicing it, and I didn't have sherry, so I used milk. I will be making this again!
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11 users found this review helpful

Creamy Cheesecake

Reviewed: Jan. 21, 2005
For a simple cheesecake recipe it turned out quite good. It is the Philly 3-step cheesecake recipe with a few variations....and the variations make it much better. I never liked the 3-step cheesecake because I felt the texture wasn't right...usually too dry, but I think with the reduced bake time on this one, it made it a lot more creamy, especially after it had been sitting with the cherries on top for about an hour before we served it. It has more sugar in it than the 3-step, and I think it was a little too much for me (I did use Splenda/Sugar blend)...I think I will try reducing it to about 2/3 c. next time, but other than that I will definitely keep this one for when I need a quick baked cheesecake.
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1 user found this review helpful

White Cheese Chicken Lasagna

Reviewed: Sep. 18, 2005
This recipe was really good. I don't know why some of the other reviews said that it was bland, because it really has a great flavor. I made it for guests and they all devoured it. Even my picky husband had a big serving of the leftovers the next day. Trust me, if he goes for leftovers, it's a big success! The reason I am only giving it 4 stars, is because it did come out pretty greasy on top, which I had to mop up with a paper towel before presenting it to my guests. Now, part of that could have been my fault because I made it the night before and refrigerated it before baking, and the cooling down process could have caused the grease to separate while baking, but other than that, it was teriffic and I will DEFINITELY be making this again.
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0 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Sep. 25, 2005
It took me a second time making this to really like it. The second time, I did as others suggested and put half the brown sugar sauce on the bottom and half on top and I liked it SO much better! Definately a keeper.
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2 users found this review helpful

Homemade Chicken Gravy

Reviewed: Oct. 16, 2012
I use this simple recipe as the replacement in any recipe that calls for "cream of" canned soup as a "gravy." (I do NOT use it IN recipes as a replacement...it is not the right consistency for that. I use it just in the recipes that call for thinned soup as a gravy or sauce to an already cooked dish). It is easy and quick to prepare, light, and a wonderful alternative to the processed condensed soups.
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3 users found this review helpful

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