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Nebraska Raisin Bars

Reviewed: Nov. 7, 2011
My mom has been making these for years! They are fantastic and remind me of my childhood. The only thing we do differently is omit the nuts.We also like to mix some powdered sugar with a little milk or lemon juice and drizzle the glaze over the bars.... soooo wonderful!
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jan. 21, 2010
This is a great recipe and I can honestly say that everyone in the house LOVES it... even my picky little one year old! I was out of green chilies so I just threw in a cup of picante sauce and nixed the water and it came out great. I was actually a bit nervous about the enchilada sauce because of the soup/sour cream mixture but I think it is what makes them so great. Thanks for a great dinner recipe!
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Sweet Blackberry and Brandy Sauce

Reviewed: Jan. 18, 2010
This sauce is delicious... no changes needed! We served it with Monte Cristo sandwiches on Christmas Day and everyone raved! Now my husband tries to find an excuse to put it on anything... shameless. Thanks for a great recipe, it's a keeper!
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10 users found this review helpful

Three Cheese Baked Pasta

Reviewed: Sep. 28, 2009
This has become my "go-to recipe" for when I need to take a dinner to friends. It freezes so well and it makes so much that it leaves plenty of leftovers for another meal. Whenever any of my friends have a circumstance where they know I'll be bringing them a meal they get excited because they know they're going to get "Jenny's Pasta Bake" (as it is now known in my circle of friends)... I just wish I could take the credit for this wonderful recipe! My only suggestion would be to use a deep roasting pan or two average size casserole dishes as it does make a lot of food!
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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Sep. 28, 2009
These are so great! I take them anywhere I'm asked to bring something and they are always the first item to disappear from the table. The only changes I make is I use walnuts instead of pecans and I sub the water for 1/2 Tbsp. vanilla and 1/2 Tbsp. water. I've also added nutmeg and cloves to the sugar and cinnamon mixture and it adds a great flavor. I don't feel there is a need for a second egg white like some users say if you are, in fact, only baking one pound of nuts. They are crunchy, delicious and are not only great for snacking but are also wonderful in salads!
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Mark's English Sausage Rolls

Reviewed: Jul. 12, 2009
I come from a British family and we were all thrown off by the mustard. My mom and aunt had never seen the mustard rolled directly into the roll (and they've eaten plenty of sausage rolls in their time) and much preferred the mustard as a condiment to dip in. We always just roll the sausage up in the puff pastry and bake... you just can't go wrong with simple. They're so good you can't eat just one... or two. Thanks for the idea of the mustard, I'll be making them both ways from now on.
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2 users found this review helpful

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