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Chicken Enchiladas

Reviewed: Feb. 4, 2011
This was really delicious!! The soup and sour cream mixture looked a little unappetizing at first, but once combined with the chicken and baked, it was yummy! I grilled the chicken with some taco seasoning for a little something extra, and also added diced tomatoes to the top during the last few min of baking...definitely will make this again!
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Photo by tink

Italian Creme Layer Cake

Reviewed: Mar. 3, 2011
This is a delicious recipe!!! I only had two cake pans, so since the layers were going to be a little thicker I turned the heat down to 300 after 20 minutes or so and cooked them an additional 15 to 20 min till the center was done. Im not a big fan of buttercream frosting so I added another half a package of cream cheese and cut back on the confectioners' sugar, to my taste. The icing was much more creamy and less sugary and stiff. I had walnuts on hand so I crushed them used those instead of pecans and it turned out just as delicious. A keeper for sure!!!
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Photo by tink

Marinated Pineapple Pork Chops

Reviewed: May 18, 2011
These were really tasty porkchops... I didnt have any wine so instead I used about 1/2 cup pineapple juice from the crushed pineapple can for the marinade. I also threw in some of the pineapple chunks into the marinade as well and then added some chopped fresh rosemary. I marinated the chops for about 5 hours and they were really juicy.
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Blueberry Zucchini Bread

Reviewed: Sep. 17, 2012
Wow...these are delicious! I was looking for a recipe to make to get more goodness in my child who is a picky eater. These hit the spot! I followed others advice and used 1/2 cup applesauce and 1/2 cup oil. Used 1 cup brown sugar and 1 and 1/4 cups white. I also added a pinch of allspice and tossed the blueberries in flour before adding to keep them from sinking to the bottom. I made muffins and the recipe yielded about 23 muffins for me. I baked at 375 for 25-28 min. I also chopped my zucchini into almost a puree so it wouldnt be so noticeable to my kid. Definitely a keeper!
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Chicken Bog

Reviewed: Oct. 20, 2014
I've made this 4 times so far and this is a good recipe, but I have made a few changes along the way. First, know that a well-flavored stock is the secret to a tasty bog. Second, use chicken thighs instead of a whole chicken. The thighs have a little more fat (which lets face-it....adds more flavor to the stock) they cook a little faster, and they are easier to debone. Dont worry about using exactly 6 cups of water. Just throw the chicken in a stock pot and completely cover the chicken with water... if you want extra stock to save for future recipes use more water. I do add salt,pepper, and onion to the water, but I throw the bouillon cubes in also at this point. You can add additional spices to your tasting ( I use some poultry seasoning) but honestly salt and pepper is all you need. I follow the recipe after this, but I do OMIT the italian seasoning. You don't need it. Not for chicken bog. Oh, I also use a whole lb of sliced sausage. We like our bog extra sausagey. Thanks for the recipe!
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