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Fudgy Chocolate Cream Pie

Reviewed: Dec. 24, 2012
Absolutely love this pie! I changed the serving size to 12 and follow the amounts to make a very full deep dish pie. I have made this pie several times. Recently I adapted it to make a coconut cream pie. I cut the sugar in half, omitted the chocolate and added 1 cup shredded coconut. It was wonderful too! Thanks for posting Nancy!
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Charline's Sweet Potato Casserole

Reviewed: Nov. 24, 2012
Yummy! First time I every made sweet potato casserole and everyone at Thanksgiving loved it. I did make some changes based on all the reviews that said it was very sweet. Even though I like sweet, we have several diabetics so I cut down the sugar and butter. Some noted some confusion about the cooking of the potatoes as well. I used 5 large sweet potatoes. Wrapped them in foil and baked in oven 400 degrees 1 1/2 hours or until tender. Cool, peel and mash. Then added all other ingredients cutting down the sugar (using 1/2 cup white and 3/4 cup brown), cut eggs down to 3, used 1/2 cup butter (one stick). In the topping I also only used one stick of butter. I made the sweet potato mix the day before. They next day I warmed it up, added the topping and baked the additional 10 minutes. It was great! Thanks
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Sweet Dinner Rolls

Reviewed: Jan. 15, 2010
These were really good and easy to make. To make it even easier, I did not even roll out the dough. I just buttered my hands and pinched off balls of dough, placed them into a muffin pan, let them rise 1 hour and baked for 12 minutes. This is my new favorite dinner roll. Thanks for the recipe.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 13, 2009
This chicken is so moist! It is wondeful. I did change the spices slightly using what I had on hand. In addition to the onion in the cavity, I added lemon wedges and fresh rosemary. I also cooked with the breast down. It was ready in a little over 4 hours. I'm glad I did not cook it the full 5 hours. It might not have been as moist. I will certainly cook this again! Thanks for the recipe Update: I made this again and this time instead of the rosemary and lemon, I put a sliced fresh jalapeno (seeded) and some honey in the cavity. It gave it a wonderful flavor. It was not spicy at all. I cooked one 4 lb chicken and it was done in 3 1/2 hours.
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