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Graham Cracker Crust I

Reviewed: Jun. 8, 2012
I just made this for a key lime pie. I increased the amounts slightly, as I like a thicker crust. It turned out awesome. I didn't add the cinnamon for this pie, but I totally will when I make my pumpkin cheesecake in the fall.
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Burgundy Pork Tenderloin

Reviewed: Apr. 5, 2011
I only had a tenderloin that was just over one pound, so I used one cup of wine. I omitted the celery and used sliced portabella mushrooms. Once the meat was up to temp, I poured the remaining wine, onions, and mushrooms into a saucepan. Then I added the gravy mix and heated on the stove top. Oh, and I used a low sodium gravy mix. It was fabulous and SOOO easy (but looks fancy)! This will definitely be on the dinner rotation!!
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