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Key Lime Cheesecake II

Reviewed: May 25, 2015
I make this cheesecake with chocolate cookie crumb crust. I also heat seeded raspberry jam and spread this on top when the cheesecake cools. The jam will thicken and set as it cools. The raspberry jam helps to offset the tart lime flavor.
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Bertolli Baked Eggplant Parmigiana

Reviewed: Sep. 4, 2013
I have made this recipe before, and it is very good. I cook some linguine and put this underneath the eggplant when I put it in the oven. It makes a meal in a dish, along with a salad it is so good. You need to use a little more sauce under the linguine but that is the only other thing I do to change the recipe.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 11, 2012
This is a good barbecue sauce for anything. I used Jack Daniels baarbecue sauce and I added about one-quarter cup of chopped onion, as I had cut the receipe in half. The sauce as made was sweet and spicy--so good!
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Cranberry, Apple, and Fresh Ginger Chutney

Reviewed: Nov. 2, 2011
Believe it or not, this chutney is great with a bread pudding! I had this combination in a small restaurant in the Smokey Mountains where the owner made all her own dishes from scratch. I couldn't believe the chutney had onions in it, but it was wonderful with that bread pudding!
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Key Lime Cheesecake I

Reviewed: Dec. 21, 2010
This is a good, different cheesecake. I use chocolate cookie crumbs for the crust sometimes and I like to use seedless raspberry jam for the topping. Just warm the jam until you can spread it on the cake. It will stiffen again when you chill the cake.
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