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Banana Bread II

Reviewed: Jul. 30, 2013
I used this as a base recipe and used what was available in the pantry as had some overripe bananas that I did not wish to waste ( isn't that what banana bread is for?) So I used 1 cup all purpose flour and 3/4 cup of w/w flour, 1/3 cup sugar and 1/3 cup brown sugar, 4 small bananas and from reading other reviews, splashed in some half & half and added cinnamon, nutmeg, vanilla and a combo of pecans and walnuts. This came out as I had hoped , sweet but not too sweet and fluffy ( I mixed with a hand blender over 2 min) and just moist enough, not wet and not dry/ crumbly. I will save and make again! Thanks for the recipe!
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Shrimp Scampi with Pasta

Reviewed: Jul. 22, 2013
This recipe was easy and quick to make. We loved the flavors and will make again and again. We prepared as written except we used spinach linguini and also added artichokes. Next time we will add half the pasta as we are only serving two. It was a little dry with 16 oz.
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Peanut Butter Cup Dessert Pizza

Reviewed: Aug. 5, 2012
I made this for a 7 yr old's birthday party & it was a hit ( especially with grandpa!). I also made this in a 13 x 9 jelly roll pan as I was transporting this. I let the peanut butter and sugar cookie dough come to room temperature to make sure it would spread. It was easy and quick to put together & looked great. I also used mini peanut butter cups and cut each piece into square bite sized cookies just before serving. I suggest keeping this in the refrigerator until ready to serve as it quickly began to 'melt'. Will do again and maybe try different 'candy' toppings or drizzle chocolate on top.
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Krista's Sticky Honey Garlic Wings

Reviewed: Apr. 20, 2012
We did not enjoy these as they were not crisp enough as there was too much liquid. The flavor was bland as we poured off the sauce to brown a bit in the oven. We would not make these again.
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Lemony Chicken with Artichoke Hearts

Reviewed: Jan. 7, 2012
This turned out wonderful and was great left over as well the next day. We used boneless skinless chicken thighs and white wine instead of vermouth. The only other change was that after reading some reviews cut the worchestire sauce to about 1/2 tsp. We served it over healthy vegetable spagetti. We did not think using 2 lemons was too much, but we happen to really like fresh lemon flavor.
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Lentil Soup

Reviewed: May 18, 2011
This was my first attempt at making Lentil soup and it was a hit, even my fussy teenaged son enjoyed it. I followed the recipe exactly except that I used the entire bag of lentils which after soaking was about 4 -5 cups. I also added a couple of diced chicken sausages after the onions and eliminated the paprika because the sausages are loaded with spicy peppers. Added no extra salt as I thought there was plenty in the chicken stock & crushed tomatoes. I've added a picture and agree with the other reviews that stated this was even better the next day. I will be making this again!
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Pesto Chicken

Reviewed: Jan. 18, 2011
My family gave this rave reviews, 'make again anytime you want'! I sliced each breast to make thinner and smaller portions & used bacon which I just curled on top so it would brown. Cooked for 35 minutes and served with a side of vegetable fettucini. We usually grill chicken strips and just top with fresh pesto, this version was more convenient as we were having an ice storm. Was a little concerned as we usually don't cook pesto, but it was delicious!
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