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Cheesy Chicken Pot Pie

Reviewed: Feb. 6, 2011
Wonderful recipe! There was an awkward moment when I was raving about it and my mom asked if it was better than hers. She insisted I make it for her so she could see for herself, and she loved it too! I did make a few changes, I increased the veggies to 1 cup each and used potatoes instead of celery. I also increased the chicken to 1 1/2 cups. Rather than waiting 5 min to thicken I just increased the temp instead, and I didn't wait an hour for it to cool, I added the cheese and poured it into the pie shell immediately. Yum!
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19 users found this review helpful

Pumpkin Bread Puddin'

Reviewed: Jan. 9, 2011
Delicious! I doubled the recipe and baked it in a 9x13 pan instead of custard cups. Per other reviewers suggestions I used whole eggs and omitted the chocolate chips. I also used fat free milk, a whole 15oz can of pumpkin and increased the spices slightly. I have served it with both whipped cream and custard and have gotten rave reviews!
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8 users found this review helpful

Green Grog

Reviewed: Jan. 9, 2011
Very good, I left out the rum since there were kids there and it was still a big hit. Make sure to use a citrus sherbert! We were running out so asked some friends if they could pick up some more ingredients on their way but didn't specify flavors. They brought raspberry sherbert and the second batch did not taste very good.
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5 users found this review helpful

Zucchini Brownies

Reviewed: Jan. 9, 2011
So good! To save time I threw the zucchini in my food processor and I used olive oil instead of vegetable and butter for the icing instead of margarine but those were my only changes. Great way to use up zucchini from the garden. These also freeze well, so you can just thaw, ice and serve.
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3 users found this review helpful

Breakfast Quiches to Go

Reviewed: Jan. 9, 2010
I made these for a bridesmaids' brunch and they were a huge hit! Two of my friends in particular loved them and now whenever we get together they ask me to make them. The first time I made them I didn't have crescent rolls so I used refrigerated pie crust instead, and to make them go farther I made them a little smaller (didn't have the crust go all the way up the sides of the cups) and they turned out great, the slight sweetness of the pie crust complemented the filling very well. I have also made them using the crescent rolls as well as full size and they are very good that way too, great recipe!
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3 users found this review helpful

Carmel Apple Martini

Reviewed: Jan. 9, 2011
This is VERY strong in my opinion. I gave it three stars because even though I couldn't drink it, some guests at my Halloween party liked it
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2 users found this review helpful

Pumpkin Cheesecake I

Reviewed: May 25, 2010
Wonderful recipe! My husband and I love it, definitely one of our favorites. I've made it multiple times and using low fat cream cheese and chocolate crusts, very good.
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2 users found this review helpful

Slow Cooker Honey Garlic Chicken

Reviewed: Jun. 1, 2010
Not one of my favorites. Normally I like sweet sauces, but this one was too sweet for me, and even though I added extra garlic I could hardly taste it against the sweet honey taste. This was nice and easy though, so if I try it again I will definitely cut down on the honey and add some other things to counter the sweetness.
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1 user found this review helpful

 
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