Kristen Klimper Recipe Reviews (Pg. 1) - Allrecipes.com (13249793)

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Kristen Klimper

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Buffalo Chicken Dip

Reviewed: Aug. 9, 2014
I've made it several times, only things I've ever changed was to add some green onions and garlic. But it's amazing with to without those add-ins! Try this, you can't go wrong!
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Chicken Enchiladas

Reviewed: Feb. 22, 2014
I love these for when I'm looking for something simple and mild. I love spicy but the kids don't. Add 1 cup salsa, pepper jack cheese, or spicy green chilies instead of the mild. We all love this.
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Baked Spaghetti

Reviewed: Feb. 15, 2014
I made this recipe first exactly as written on a busy weeknight, and it was good. We all liked it, and the left overs were all eaten. I did use a few less noodles because we like it saucy. The second time I made I sautéed green peppers, celery, onions, and mushrooms in the beef, added some garlic and Italian seasoning to the meat and veggie mixture, then deglazed the pan with 1/2 cup of red wine. I then added the jar of spaghetti sauce. I would only do this for company or on weekend when I have more time, but it was EXCELLENT! It turned it from good, to amazing. I was trying to use up the veggies so they wouldn't go bad, and it made a world of difference. My kids said it was the best spaghetti they'd ever had. They are 4 and 6 year old boys.
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Chinese Napa Cabbage Salad

Reviewed: Feb. 10, 2014
I make this all the time but add carrots and broccoli. I usually make it for lunches for the entire week by having 2 zip locks, and a bottle for the dressing. Put all "crunchy" items in a bad, ramen, almonds, sesame seeds. Then put all veggies in a separate bag that way nothing looses it's crunch. Bring the dressing along and toss before eating! If I add chicken I can easily get a weeks worth of healthy salads out of this recipe!
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Fajita Seasoning

Reviewed: Feb. 10, 2014
I made this exactly as is and have some stored so it's very handy! I also do a lot of freezer cooking so I cut up my chicken and steak strips, put in 2 heaping TBSP of seasoning, juice of 1 lime, and 1/8 cup corn oil and froze it in its own marinade. The results are wonderful and can thaw in the fridge if you take it out the night before, no need to add any kind of oil to sauté the onions and peppers in because there is enough left over from doing the meat!
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Quick Sunshine Cake

Reviewed: Jul. 19, 2012
This is my all time favorite cake. It is so moist, but it is light and overly sweet. I hate traditional frosting and will wipe it off, but this one will have you going back for more. Hands down the best cake recipe ever! My mom has added toasted coconut to the frosting a few times, but other than that no alterations are needed.
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Fruit Dip II

Reviewed: Jun. 18, 2010
My family has been making this exact recipe for years and it is still a family favorite. You just can't go wrong. During a summer camp that I teach we get creative and add different things to it like peanut butter, chopped pecans, and mini chocolate chips. They have a great time with it!! We also use it for the "sauce" on fruit pizza!
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D's Famous Salsa

Reviewed: Feb. 6, 2010
I have been making a salsa similar to this for years and it's the best! The only thing I do different is add 1 serano pepper that has been finely diced for some added heat. I always get compliments and is disappears in a flash even with a double batch.
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Blueberry Crumb Pie

Reviewed: Dec. 25, 2009
I made this last thanksgiving and my family now requests it at every holiday function. It is easy and fabulous. The first time I didn't have any lemon so I skipped it and it was still great. We all do like it even better with the lemon in it however. It adds a little zip to it. Classic and easy, also great for those like me who don't really like pie crust!!
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Golden Pork Chops

Reviewed: Sep. 19, 2009
I loved these. I have made them exactly like the recipe and I have changed it up a bit. Try adding a few crumbled strips of bacon before baking. Or about 1/2 cup sour cream to the sauce right before serving, it's great any way you do it. Golden Mushroom soup is now more of a staple in my house than cream of mushroom. I use it in lots of recipes now!!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 19, 2009
This was one of the worst spaghetti sauces I have ever had. I have a meatball recipe handed down 4 generations that I used but I followed the recipe exactly (maybe a bit more garlic), and thought it was horrible. I think I'll stick to my own recipe from now on.
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Tuna Noodle Casserole II

Reviewed: Aug. 23, 2009
My whole family loved this. I tried this instead of my traditional Tuna Noodle Recipe because I think my original one was dry. I used less noodles and did the tiny corckscrew noodles. I also topped with French's Fried Onions because I didn't have any potato chips left. I also used only the 98% fat free soups because I can't ever taste the difference in casseroles. It was wonderful!!! Try it you won't be sorry.
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10 Minute Zesty Salsa

Reviewed: Jul. 31, 2009
I love this recipe! It's very similar to one I've been making for years. I use the petite diced tomatoes so the chunks aren't to big. And depending on my mood I drain all of the juice for a thicker chunkier salsa or I keep the juice an pulse it in a blender or food processor to get a picante sauce. I also add green pepper and a diced tomatillo to it. It is better the next day so if you are entertaining make it the night before so the flavors meld together. It's just a great easy recipe. You can also substitute 1 large ripe tomato and a can of green chilies if you want.
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Blueberry Buckle

Reviewed: Jul. 31, 2009
I've been making this exact recipe for about 10 years, it was my grandmothers before I started making it. We have never messed with it because it is wonderful just as written. (If you use cream as some suggested the fat content doubles!) It's a light, moist, coffee cake that is perfect with coffee and no so sweet or rich that you can't eat more than one piece. A true family classic!
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Honey Roasted Red Potatoes

Reviewed: Jul. 26, 2009
I thought these were great, but they have a mild flavor so if you are expecting an intense flavor you will be disappointed. My kids loved them, I served them with Honey BBQ Meatloaf from the Taste of Homes cook book.
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Beef Stroganoff II

Reviewed: Jul. 26, 2009
Easily a 5 star with these healthy modifications. 1. Use the 98% fat free cream of mushroom soup (I promise you won't be able to tell the difference). 2. Add 1 can of Golden Mushroom soup. 3. Add 2 cups or 1 can of beef broth. 4. Add a package of onion soup mix and omit chopped onion. Can also add 1/2 cup light cream cheese and 1/2 cup light sour cream at the end. This dish is far from bland, has a deep rich color to it, and lots of aroma and flavor with hardly any work.
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Best Steak Marinade in Existence

Reviewed: Jul. 26, 2009
Everyone loved this at my house. Be careful of marinating it too long, it will be really salty. (Had a family emergency the night we were going to cook it, so it sat for two days before we got to cook it.) Otherwise it was wonderful and next few times I've made it and marinated it overnight it was fabulous. I've also added about 1/2 cup of red wine if I have some around, and it's great with that too.
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Slow Cooker Chicken Taco Soup

Reviewed: Jul. 1, 2009
This was an instant family favorite, even my really picky 19 month old liked the beans in it. I made it exactly like the recipe except added 2 chicken bouillon cubes to it. This was the easiest time I've ever had shredding chicken. Fantastic!!! Thanks. My kids are now 5 and 6, and they "make" the soup with a little supervision! Still a family favorite, and my most requested recipe ever. It's also my go to recipe for potlucks and freezes amazing.
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Salsafied Chicken and Rice

Reviewed: Jun. 26, 2009
This is simple and very good. I will be making it often, my whole family loved it! I loved that it only took about 30 minutes if that. I seasoned the chicken a little more and used brown instant rice instead of the while. Couldn't even tell the difference. Try this you won't be sorry!!!
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Angel Hair Pasta with Lemon and Chicken

Reviewed: Jun. 11, 2009
I sauted the chicken with some garlic, green onion, and fresh mushrooms mostly because I had them on hand and was looking for a way to use them. I also threw in 1/4 of white wine that I needed to use up, and it was fabulous and not nearly as bland as others had said.
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