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Easiest Peanut Butter Fudge

Reviewed: Dec. 18, 2008
I accidentally purchased low sugar/low sodium peanut butter but decided to use it anyway. It still turned out great! My husband said it was the best fudge he'd ever had, and I used to send him fudge from Michigan, the Fudge Capital of the world! So forget paying $10 a pound for the fancy stuff--just buy some JIF and whip this up in five minutes!
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White Cheese Chicken Lasagna

Reviewed: Dec. 18, 2008
Bake this for Date Night and you'll be considered a domestic goddess! I've made this many times with lots of variations: fresh spinach, low fat ricotta and mozzarella, extra chicken...it always turns out superb. You can even use no-cook noodles, although I usually made extra sauce when I do otherwise it tends to be too dry. This lasagna freezes beautifully so make two!
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Grilled Bacon Jalapeno Wraps

Reviewed: Dec. 26, 2008
I made a huge batch of these little devils so I was lucky enough to have leftovers. Here are a few of the great ways I used them up: 1) Slice them up and use them to top pizza (with a little chicken and roasted red pepper), hamburgers, quesadillas, or nachos 2) Mix them into potato soup or chili 3) Add them to artichoke or spinach dip 4) Make a baked potato happy 5) Add to cornbread batter 6) Stir into ranch dressing for an amazing salad topper Is anyone else getting hungry? Time to get cooking!
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Granny Mabel's Best Bar Cookies

Reviewed: Feb. 13, 2009
Fabulous if you cut the butter down to 1 c. I made my own caramel sauce and it was divine. The hubby asked me several times if I had saved the recipe! An added bonus is the similarity to the Potbelly's treat called Sheila's Dream Bars. I used to work for the real Sheila back in the day and she kept these stashed in her freezer. Now I live thousands of miles away from a Potbelly's, so when I get a craving, I'll be whipping up a batch of these!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Apr. 15, 2010
Excellent! I'd give it more stars if I could because its so healthy (especially if made with olive oil, which I did). I served it over brown rice and all five of my kids, ages 7 and under, gobbled it right up. My 19-month-old twins, who had already eaten dinner, fought over my bowl until it was devoured. I'm looking forward to playing with some fun variations (topping it with fried sage? adding rosemary and garlic and a little more heat...?).
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Magic Peanut Butter Middles

Reviewed: Jul. 20, 2010
Excellent right out of the oven! I made it exactly as stated except I used Hershey's Special Dark cocoa because that's what I had on hand. The flavor was perfect! The dough was very easy to manipulate (not dry at all). I did this assembly-line style and it didn't take long at all. I chilled the peanut butter dough while rolling and flattening all the chocolate dough. Add a ball of PB dough to each one, then go back and roll them up. Working this way, it goes very fast. And they're sooooo worth it!
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Focaccia Bread

Reviewed: Sep. 19, 2010
Perfect! Easily adaptable by using whatever fresh herbs or cheese you have on hand. It's a quick, simple recipe when you need bread in a hurry.
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Mock Chocolate Cookie Crust

Reviewed: Dec. 26, 2012
I have made this recipe several times in the last few days. The first time, I made it exactly as the recipe stated. It was wonderful, except the sugar crystals crunched a little (might have been the brand of sugar). My husband liked that; I didn't. The second time, I used powdered sugar instead and liked the consistency of the crust much better. Also, I reduce the sugar to 1 c. and even added subbed in some whole wheat flour with success. I will never make an Oreo crust again!
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Cranberry Orange Cookies

Reviewed: Dec. 7, 2008
These were yummy, particularly the next day. I gave it four stars because I only give five stars to those recipes that are so good, I'm willing to sacrifice friendships by spamming the recipe to everyone in my address book. These were good, but I'd just made a five-star molasses cookie the week before and these just didn't measure up to those bad boys. However, I didn't have time to deal with the icing (I've got newborn twins in the house), so I added a cup of white chocolate chips instead. The extra texture was nice. I also chilled the batter to prevent it from spreading, but I've found that if you're careful not to over-grease the cookie sheet, you won't have this problem anyway. Enjoy!
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Breadsticks with Parmesan Butter

Reviewed: Dec. 26, 2008
I gave these 4 stars because the recipe isn't accurate. You need WAY more flour--about 6 cups. I also thought they were a little bland, even though I brushed them with butter and sprinkled on Parmesan cheese. But, if you shake on a little garlic salt with the Parmesan, these are perfect. The breadsticks turn out light and chewy if you don't overbake them. The dough is very easy to work with, and if you have kids old enough to make play dough snakes, they'll love to help!
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Patriotic Gelatin Salad

Reviewed: Jun. 29, 2009
It looks great but even my kids weren't wild about the taste. I thought the creamy layer would give it more sparkle but it disappointed me even though I added twice the vanilla the recipe called for. My two-year-old left hers mostly uneaten on her plate and went back instead for more carrots and celery!
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Flourless Peanut Butter Cookies

Reviewed: Dec. 9, 2009
I wanted a cookie with extra peanut butter flavor and was hoping this was it! We found the texture to be kind of weird (it's definitely dense) and we ended up liking the flavor of our old standby recipe better.
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Cake Balls

Reviewed: Dec. 19, 2008
I guess my first clue that this wasn't going to be a worthy recipe should have been the title. The phrase "Cake Balls" doesn't exactly make my mouth salivate. But the pictures looked great and I thought this might be a poor man's truffle. The only thing accurate about that statement is the word "poor." I thought the texture was, well, kind of like cake coated in frosting, not smooth and creamy like cookie dough. I made my own frosting, which was the best thing about this, next to the melted chocolate coating. The cake mixture was mushy, even though I was careful not to add too much frosting on the advice of other reviewers. The balls were as easy to roll as other truffles I've made, and I had no trouble coating them in chocolate. But, biting into them is a bit like eating a wet chocolate coated sponge. I gave it two stars because my husband was willing to eat them and said they weren't that bad. Poor guy. He never gets fed.
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