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Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 30, 2013
I made this recipe with technique changes as suggested by another reviewer. I kept the ingredients the same but sweated the veggies about 10 minutes, then added the flour and browned, then added liquids and remainder of the ingredients except the cheese. I simmered the soup about ten minutes stirring frequently. I then removed from the heat and stirred in the cheese a little at a time. It turned out so smooth and delicious. I definitely recommend this recipe to anyone in the mood for a great cheese soup!
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Fresh Southern Peach Cobbler

Reviewed: Jul. 4, 2013
This is a wonderful base recipe. I did not give the full five stars because I made a few adjustments. The first adjustment I made was to double the amount of fruit, just because that is what I had on hand and did not want it to spoil. The second adjustment was to correspondingly increase the amount of sugar to go with the increase in fruit. Please note that I did NOT increase the amount of cornstarch. The third adjustment I made was to double the topping - as it tends to be my favorite part of the dessert. Instead of mixing the topping with boiling water, I just melted the butter. I know this goes against everything you've ever believed but it works out just fine. Finally, I shortened the cooking time to around 20 minutes. This kept the cobbler wetter rather than allowing it to set up like cake - a problem other reviewers mentioned. Turns out really well with these adjustments! I've made with strawberries as well as peaches. Everyone comes back for seconds and thirds!
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Pound Cake III

Reviewed: Sep. 15, 2011
Excellent. Followed directions exactly, and creamed butter, shortening and sugar 25 minutes. Stuck to my pan, but is still delicious. Just baked for family, and they won't care if it isn't exactly perfect looking since it tastes so good!
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Cream Corn Like No Other

Reviewed: May 12, 2014
This recipe was delectable. Absolutely delicious. I added much more fresh cracked pepper (we love the stuff) and I used two heaping tablespoons of flour in my milk mixture. It quickly thickened my sauce no problem. I recommend doing this if you like a thicker sauce or you don't want to stir and stir until the sauce thickens. Otherwise, the recipe is perfect. Thank you Ms. Yockey for a wonderful, down-home, old-timey, style creamed corn recipe!
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Thai Chicken Vegetable Soup

Reviewed: Jan. 2, 2014
This was great! I made it without the chicken (had none on hand) and added a bit of cayenne pepper but otherwise followed the directions exactly as written. Easy, quick, delicious lunch!
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Fusion Chili

Reviewed: Dec. 3, 2013
This chili is AMAZEBALLS! When the days start to shorten and the air starts to get a little cooler I start craving chili and this recipe hits the spot every time! I make the recipe just about as it is written except that I only use about 1.5 pounds of hot sausage and no other meat. This makes for a slightly soupier chili than what the recipe calls for but we like it that way. We also like it a little spicier so I usually jack up the heat with 1/2 cup of hot sauce or so. But the base recipe is killer. Make this one and you won't make another chili recipe ever again! We serve over mashed potatoes and garnish with fresh cilantro and avocado. Makes a really filling meal full of comfort food!
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Stuffed Mushrooms IV

Reviewed: Dec. 15, 2012
This recipe is delicious, and can be made ahead which is extremely convenience when making these for a party. I made these exactly by the recipe the first time and they were delicious. The second time I made these I made a few changes: used sage pork sausage in lieu of the ground beef and sprinkled gruyere over the top instead of the chili powder. Both recipes were a huge hit! Definitely recommend them to anyone preparing an appetizer for a holiday (or any) party!
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