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Creme de Menthe Cake I

Reviewed: Dec. 24, 2008
Our family has passed down a similar version. However, we add 3 Tablespoons of the green creme de menthe and do not leave out any water (it stays moist this way). You may also use 1.5 box of cake mix as the cake mix today has less in it than 30-40 years ago when my grandmother used to make this. We also top ours with a thin layer of melted chocolate instead of syrup - it hardens and adds a kind of crunch texture that goes great with the creamy whipped cream & cake. Just be sure not to spread it on too thick or you can't cut through it!
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White Peach Sangria

Reviewed: Jul. 27, 2008
I made this for a casual barbecue with friends during the hottest week of the year so far and it was a hit! I doubled the recipe and it was almost gone by the end of the night. My liquor store didn't have peach vodka so I used white grape vodka which turned out to be tasty, too. I was worried it would be too strong when I tasted it the night before and planned to add lemon lime soda, but after letting it sit overnight in the fridge - it came out great the next day with no need to use the mixer (unless you want to make it weaker and bubbly). Got rave reviews of it and how refreshing it was. Caution - the peaches end up soaking up more of the vodka than the other fruit and end up being a bit strong!
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Orzo and Tomato Salad with Feta Cheese

Reviewed: Jul. 27, 2008
I made this for a casual barbecue instead of the usual pasta salad and doubled the batch. I used the ingredients as a guide and made a couple of adjustments - using sweet "cherub" grape tomatoes instead of a large tomato which added a good contrast and used the whole 4 oz package of crumbled feta which was just about right. I also used fresh dill & parsley out of my garden - but used less than double so it wasn't too overpowering. I only had 30-40 min to make and chill it and it still came out wonderfully. There was only a tiny bit left that night - it was a huge hit! Everyone kept commenting on how fresh & tasteful it was. I'll be adding this to my repertoire.
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Broiled Tilapia Parmesan

Reviewed: Dec. 30, 2006
This was a great recipe I tried a couple of months ago. My boyfriend showed up last night with the exact same recipe (great minds think alike!) We made a few modifications - adding lemon zest and fresh basil which really lightened it up. If you like fresh herbs it really brightens the dish. I like it better when it is broiled a little more so the parmesan cheese browns even more on top. I may try adding more cheese to the top after adding the mixture on it. Spectacular base recipe to play with - thanks!
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