Jenn Profile - (11708896)

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Member Since: Sep. 2009
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Recipe Reviews 6 reviews
Real Fig Preserves
Wow! Very tasty. I doubled the recipe and still only ended up with 4 pint sized jars, but still, totally worth it. Mine ended up freezer jam as my jars were too big/pots too small to do the final immersion. But it is so good that I am perfectly happy with it. I followed the recipe, only difference is when I open a new jar I stick a knife in there and chop everything up a little. My and my husband's favorite way to eat it is on a toasted english muffin with some peanut butter. Mmmmm. Maybe next year I'll make it with the smaller jars and give some away, but this year it is mine, all mine. :)

2 users found this review helpful
Reviewed On: Sep. 18, 2012
Smokin' Scovilles Turkey Chili
Oh yummy yummy! I altered it some as I used what was on hand and I couldn't have handled it as hot as it would have been anyhow. I cooked it in the crock pot for about 1 hr on high and 6 hrs on low. I used leftover thanksgiving turkey, diced, a red and a green bell pepper, a sweet onion, small can of diced green chiles, 10 oz can of chile verde salsa, about a half a small can of diced jalepenos, a 14 oz can of tomatos, most of a 14 oz can of corn, half a can of beer, the worstershire and smoke and all the seasonings except the rep pepper flakes, 8 oz tomato sauce, smoke, and hot chocolate, no beans as I didn't have any. Just dumped it all in the pot, no precooking. Really good, spicy enough for my spice loving husband, and right on the edge of what I can handle. Topped with cheese and sour cream, some sourdough garlic bread on the side. Yum.

3 users found this review helpful
Reviewed On: Nov. 30, 2011
Green Bean and Potato Casserole
I changed this recipe so much that I considered not reviewing it, but it was really good and I want to remember what I did so I can do it again. I used the crockpot, 2 hrs on high and then few hours on low until we were ready for dinner. I used 3 or 4 red potatoes, scalloped; around 1/2 to 3/4 lb fresh green beans, sliced in half; around 2 cups of chopped cooked ham (the leftovers of the non-sliced part of a spiral cut ham), a medium sweet onion, chopped; some garlic, 1 can of cream of mushroom soup, salt & pepper, and maybe 6 oz of shredded Mexican 4 cheese blend cheese. Mixed it all up in the crock. Could probably start it in the morning and let it cook all day on low. I put a little shredded cheese on top of it before serving, both my husband and I loved it.

5 users found this review helpful
Reviewed On: Feb. 18, 2011

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