SLEDGEJOYCE Profile - (1153118)

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Recipe Reviews 2 reviews
Grandma's Peanut Butter Fudge
I have been making this recipe for years. I follow it to the T and it always comes out great. I always use a candy thermometer, a 3 quart pan, etc. It does take quite a while boiling at medium heat to get to 240. I stir it all the time because I find if the it doesn't stay agitated it will burn on the bottom. Once it gets to 240, I pour it into a bowl where I already have the peanut butter and the fluff (I think next time I'll try the marshmallows instead of the cream like others have suggested). I have never had it not set up and the compliments are beyond great! Everyone loves it and my kids ask for it every Christmas.

2 users found this review helpful
Reviewed On: Nov. 24, 2009
Fruited Curry Chicken Salad
This was great. I read all the recommendations and this is what I did: I doubled the recipe, but didn't necessarily double the chicken and it was still enough chicken. I used craisins instead of golden raisins, more than doubled the grapes craisins and apples, cooked the celery with the chicken with curry, used 3/4 c mayonaise and 3/4 c plain yogurt (remember I'm doubling), omitted the onions since I don't like them, served it on a bed of boston bib lettuce and it was wonderful. Thanks!

2 users found this review helpful
Reviewed On: Aug. 12, 2006
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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