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Chicken and Bacon Shish Kabobs

Reviewed: Jan. 27, 2012
I make these when we are camping, for something other then your typical hamburgers and hotdogs! I also make them for company, and they think I`m some kind of hero every time! so good! Thanks for the recipe
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2 users found this review helpful

JIF® Buckeyes

Reviewed: Jan. 27, 2012
These were melt in your mouth delicious......can`t make them again, as I`ll eat them all! Thanks!
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3 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Nov. 14, 2009
I have made this recipe a few times now, and so have a couple of people I know. For me, the recipe worked exactly as described...the only difference was I only cooked it to 125 degrees for your typical med-rare. For those out there that think it should be cooked slower, at a lower temperature, I think that if you just follow it exact you will realize how amazing this recipe is. Trust me on this one, don't mess with a good thing!!! Thanks for the Recipe!!!!
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4 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Nov. 13, 2009
awesome recipe. The only changes I made was I dipped the chicken in egg, then breadcrumb mixture. used the butter and garlic, but browned the chicken in the butter and garlic, before transferring to a casserole dish!! Will definately make again. Thanks
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Cheddar Beef Enchiladas

Reviewed: Nov. 13, 2009
This is definetly a keeper. I used another reviewers advice, and cooked everything together. browned the ground beef, added 2 cups of water, spanish rice uncooked and taco seasoning mix....let it simmer for about 20 minutes until juices soaked up, then added the can of refried beans. I mixed mushroom, and cream of chicken soup in with the salsa, put about 2/3 of the sauce in one casserole. and put cheese on top. These are extremely filling. Loved them!!!! Thanks for the recipe. This is my favorite so far!!!
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Easy OREO Truffles

Reviewed: Nov. 11, 2009
yummy!!!! using this recipe for a bake exchange. Might try using mint oreos and white chocolate. These truffles have to be kept chilled for obvious reasons, and they are definately easier to dip when they are frozen, and the chocolate sets almost instantly.
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