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Fresh Peach Trifle

Reviewed: Aug. 13, 2013
this was very easy and tasty, after the first bite, I wanted more yogurt and peach puree, so I would suggest using 1/2 to 3/4 of a large container of yogurt and 1-2 more peaches. I originally used the vanilla yogurt, but when I wanted more, I had peach yogurt, so I used that. Best if tossed together an hour or so before eating.
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Ryan's Reverse Popper Dip

Reviewed: Aug. 13, 2013
DELICIOUS! This is great with crackers or nachos and was a huge hit with everyone. I eyeballed the peppers, then added more:) I chopped the bacon, fried it crisp, drained and used. I divided the dish, made 1/2 as is and added some chopped chipotle peppers with adobo(?) sauce, I had some roasted jalapeno peppers, so I added them in as well. Both dishes were cleaned in no time. Some people used it as a veggie dip for carrots, broccoli and cauliflower. KEEPER, thanks Cat. Quicker and less fuss than stuffing and roasting the peppers.
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Bellepepper's Orzo and Wild Rice Salad

Reviewed: Jul. 30, 2013
Bellepepper, this recipe is worthy of 5 stars. I am a major tweaker, but I made it exact, even the sugar amount was bang on! The currants add a nice subtle, sweet taste. Since currants are so tiny, I would follow the advice from linda2d-if subbing raisins or craisins, chop them first. The texture was fantastic, I would sprinkle the nuts on at the end if making in advance. Wild rice and orzo were 2 new ingredients added to my pantry, this is a very economical, fresh idea for a salad for future potlucks and family gatherings. Thanks for sharing.
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Lemon Coconut cookies

Reviewed: Feb. 9, 2013
these are very tasty cookies, thanks Cheerios. I made them without the c'mon as a personal preference and will make them again with a little more lemon because the family loves lemon flavoured anything.
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1 user found this review helpful

Pecan Pie

Reviewed: Nov. 11, 2012
this is excellent, I use the same recipe to make butter tarts, the corn syrup keeps the tarts juicy but not runny. I tried this for pecan pie with great results. The key is the cooking time, need to find the right jiggle amount in the middle before removing from the oven to ensure it is cooked but not over cooked. Love it Sass
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Halloween Worms Recipe - Food.com - 3092

Reviewed: Oct. 22, 2012
these were a huge success, a little work, but great. I sprayed a piece of waxed paper with a little pam, and the worms remained intact and separate. If you get liquid jello mixed with the worms, they turn into a mass, so remove each worm seperate from the liquid that may ooze out by overheating the straw under water. I also used the bits of jello between the straws as a base under the worms, so I could make 4 small containers full of worms. They are more of a visual treat than a gobble up treat. The kids thought they were great. Adding crushed graham wafers with a bit of cocoa powder was a nice dirt look. Added after I snapped photos.
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Amazing Peanut Butter Cup Biscotti

Reviewed: Oct. 16, 2012
very tasty biscotti, thanks Shorecook. I drizzled dark chocolate on these and they were a hit with coffee. I cut them as soon as they came out of the oven, first time, they seemed a little dense, but rebaked lovely.
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Fresh Fruit Breakfast Lasagna

Reviewed: Oct. 16, 2012
very good and easy to modify, a little time consuming but making extra crepes and freezing them makes this recipe shine. Great for hot day desserts
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Real Strawberry Frosting

Reviewed: Oct. 13, 2012
Love this recipe, Candice but I have yet to make it with strawberries. I have tried it with strained raspberries (strained out some of the seeds), oranges, Saskatoon berries-all delicious. I also dislike the flavour of imitation strawberry, in all products and this is the perfect way to get a good flavour for frostings. I have adjusted the icing sugar and add it slowly to accomodate the level of liquid left in the fruit. I cannot decorate a cake to save my life, but with this recipe, who needs to? I can finally enjoy a pretty cake and eat it too. Let them eat Cake!!!!!
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6 users found this review helpful

Restaurant-Style French Onion Soup

Reviewed: Sep. 20, 2012
this soup is very good, I cooked the onions for nearly an hour, on lower heat so they would not burn. I used some left over whole wheat bread and did not have provolone cheese and was too far from the store. I used plain havarti and a slice of mozza. Still tasted great. Very tasty, rich broth, we all enjoyed very much
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Nana's Prairie Bread

Reviewed: Sep. 20, 2012
Beautiful. light bread, B'Nana. I had this saved for a very long time. Wanted to try it so many times. I figured it would be sweet and I finally broke down and made it. I was looking for a bread to make toast for my guys to eat with PBnJ or PBnhoney. This bread was not as sweet as I thought it would be. We loved it. I used craisins for the dried cherries. Do be careful with the flour in this recipe. I added just over 6 cups of flour, kneaded, let sit and kneaded again. I love your directions to help people new to bread making. Very good instructions. Important to give this bread time and lots of elbow grease to get a nice textured loaf-made 2 great loafs for me. The colour from the raisins and craisins made a very nice rustic looking bread, the crust was nice a crunchy. mmmm Will make again. Edit-I used rye flour, whole wheat and all purpose flour, that would make a difference in the amounts:)
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Carrot Cake Oatmeal

Reviewed: Sep. 20, 2012
tasty way to use up some SCOs I purchased for another recipe. The type of apple will alter the sweetness of this recipe. Very tasty, filling breakfast. I added a splash of maple syrup and a bit of crushed cloves at the table. The dish seemed to be screaming for some syrup. Thanks
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Hawaiian Fruit Crumble

Reviewed: Sep. 17, 2012
I enjoyed the fruit medley, it was a very interesting and tasty mixture. The crumble seemed a little dry and I wanted more crumble. I would do 1 1/2 batches of crumble and add a little more butter for texture and to help it hold together
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Wedding Gift Spaghetti Sauce

Reviewed: Sep. 13, 2012
well Fabius, this is fantabulous. Of course it was tweaked-used moose burger, spicy pork sausage we made last winter. Used my own canned toms, and since my herbs were dried, I used them too. The ratios are great. The tomato paste is importantn to thicken the sauce. I built a lasagna dish with this sauce, the family loved it.
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My Mother-in-Law's Plum Bread

Reviewed: Sep. 12, 2012
Thank you for a great recipe, I made two loaves yesterday, one with plums, the other with apples and added cinnamon. Making more today to use up the last of the plums. Very nice loaf. Easily adapted for any fruit-apples, peaches, pears and will easily freeze. Great to have around for unexpected company.
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Dine In with Take Out

Reviewed: Aug. 22, 2012
simply delicious, so versatile, no tweaking, followed the recipe to a T. Loved it and will make again. Thanks for sharing!!!!!
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6 users found this review helpful

Alabama Fire Crackers

Reviewed: Jul. 17, 2012
these are so good, rather than cutting back on oil, I added a few more crackers. I do not buy ranch dressing, but used Scotdog's recipe for the ranch seasoning and it was great. After shaking in a bag and letting it sit overnight, I placed the crackers onto a cookie sheet and baked at 275 degrees for 30 minutes, then left to cool. Delicious with salmon, cream cheese toppings. They last several weeks, if they are not gobbled up, and taste better as they age. Note-I added more crackers the second time I tried these they seemed a little oily the first time. Baking helped to crispen them up a bit more
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Barbara's Cookie Crumbs

Reviewed: Jun. 26, 2012
very tasty, very quick to put together. They could store a very long time and freeze great. I love the texture of these. They can handle abuse in a lunch kit or ziploc bag while banging around on the boat (or through the mail) without breaking and falling apart. Thanks for introducing the family to these wonderful bars Barbie. Mine were tasty, but the ones you sent me were down right heart warming as they traveled across the border:)
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Hungarian Dumplings (Nokedli)

Reviewed: Jun. 16, 2012
great noodles, easy, quick to put together. I prefer these over the rolled/dried noodles. Thanks Sass, had them with goulash, left overs will be fried.
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Linda's Mom's Peanut Butter Pie

Reviewed: Jun. 5, 2012
I was going to make this with my pie palooza a few weeks ago, I never did. I had the crust for the cream puff cake from this site ready and needed a filling. I had done one with pudding the previous night, so I tried this filling. GREAT stuff Linda. Your mom made awesome pie. The boys loved it warm, I feared there would be filling missing from the pie before it cooled. I drizzled a bit of melted chocolate after it cooled and it was very well received.
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