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Chicken Breasts with Herb Basting Sauce

Reviewed: Feb. 14, 2011
My husband and I absolutely loved this recipe. We altered the spices to our tastes (next time, I will not use nearly so much thyme), and I guarantee this will become a staple in our kitchen. I'll probably mix it up by varying the spices and making complimentary sauces to go with it. We used a nice mushroom/onion/garlic bechamel, and this was just delicious. We used the recipe for two boneless skinless breasts and three thighs. Because they were skinless, I started it out at 400 to get the internal temp up and try to keep from burning the outside. Then, we they were almost done, we upped it to 425 to get the internal temperature right. Probably took a total of 50 minutes. I basted twice during the process, and they came out perfect and oh-so-juicy. Like I said, we will be making this recipe multiple times in the future. Thanks for sharing!
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Basic Crepes

Reviewed: Jan. 15, 2011
This recipe was perfect for our breakfast night. We actually ended up doing it two nights in a row! But we had to double the recipe to have enough for a full meal for four. I came from a pancake family, but my husband is a crepes kind of guy. He specifically requested that I make crepes, and he was not disappointed with this recipe. Neither was I, considering how quickly these cook up in comparison with pancakes! When I had roughly a third of the batter left, I added a few tablespoons of white sugar and used those as dessert crepes. We filled the normal ones with meat and cheese and topped with sour cream, and we filled the dessert crepes with either a mixture of cream cheese, confectioners sugar, and coolwhip and topped it with strawberries, or we spread butter and cinnamon/sugar over it before topping with a sweet cinnamon pear sauce, or we simply filled them with a custard pudding. So delicious! We will definitely be using this recipe again and again!
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All-Day Apple Butter

Reviewed: Dec. 28, 2010
I made this apple butter using Golden Delicious apples. I peeled, cored, and sliced them, and ran them through the blender on a low setting to get a nice, smooth, applesauce texture. I started with 1 1/2 cups of sugar based on the rest of the reviews. Considering Golden Delicious are rather sweet, its sensible that some varieties of apples would need less sugar and others would need more for the right flavor. I also doubled the amount of ground cloves for a little more spice! I cooked mine in the crockpot overnight. I was not aware that my crockpot had "hot spots," but I found that out in the morning when the butter was burned to the sides in a few spots. If you know yours has burn spots, plan to be awake and able to stir the butter occasionally to prevent burning. If it does burn, though, just pour the butter out, and the burned portions will stick to the crockpot sides. You can clean it and go back to cooking the salvaged butter when you have finished. I was easily able to can this using a hot water bath. I loved this recipe and have wonderful apple butter in the middle of winter to share with family and friends. Thanks for sharing!
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