Cooks4fun Recipe Reviews (Pg. 1) - (13040390)

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Breakfast Cookies

Reviewed: Jan. 15, 2012
Had a half box of cornflakes that was not being eaten and I found this recipe. These are surprisingly good. I did make two adjustments: less sugar (1/2 cup) and 1/2 the amount of bacon. My kids were excited about "Cookies" for breakfast!
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World's Best Pasta Sauce!

Reviewed: Sep. 30, 2010
This is my fourth time making this sauce in a month, and just want to say we love it! I added more garlic and onion this time, and 1 TBS of brown sugar (only because I like a sweeter sauce). It tastes fabulous. Next time I am going to try sweet italian turkey sausage and ground turkey to make it even lower fat. Also I used salt free crushed tomatoes and sauce. The salt was not missed at all. Thanks John (kissing my fingers to you)!
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Quick Yeast Rolls

Reviewed: Feb. 26, 2010
The recipe was a breeze to make. I am trying to get more fiber into my family's diet so I used half All Purpose and half whole wheat flour. I liked making rolls from scratch and I will play around with this recipe some more to fit our tastes.
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Feb. 11, 2010
I was a bit skeptical because my experience with round steak has been limited to slow cooker recipes because of the toughness of the meat, but I was pleasantly surprised by how this turned out. The garlic mayonnaise and melted cheese (I used provolone) were excellent on this sandwich. My husband said I need to make this when we have guests over, it was that good!
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Chicken and Broccoli Braid

Reviewed: Feb. 3, 2010
This is great made with cubed ham in place of the chicken, and orange bell pepper instead of red. Really you can tweak the meat and vegetables to suit your own tastes. I double the garlic, as well.
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Mom's Peanut Brittle

Reviewed: Dec. 14, 2009
This was my first time making peanut brittle and I followed the advice of other readers and added 1 cup of peanuts, used a candy therm. and cooked it to 300 degrees. Well, this batch I had to throw away! It started burning before it ever got to 300 and there were far to many peanuts...So I adjusted the temp. and added the butter and 3/4 cup of peanuts to the sugar at 250 degrees. I pulled it from the heat at 275 degrees and added the baking soda/salt/vanilla and water, stirred quickly and poured it out on the buttered pan. The peanut brittle is perfect, but I can only give this recipe 4 stars because the lack of details such as what to set the heat at to cook the sugars ( I chose medium/high).
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