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Mom's Country Gravy

Reviewed: Sep. 19, 2011
This is the typical basic ingredients for making country gravy...but in my mid-west upbringing we use the drippings or grease from meat. Vegetable oil sounds bland. In my family, we start with cooking the sausage or country fried steak then using 1/2 cup of the grease to start the gravy. This is where the flavor is really at! At least if your going to make it fatty you might as well use something that has flavor, right? As some of the reviewers state using butter, I agree, but only as a second choose to using drippings. P.S. Salt and pepper is paramount to any country recipe.
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Refried Beans Without the Refry

Reviewed: Sep. 18, 2011
These are so much better than any canned refried beans even than most Mexican restaurants. My son loves bean burritos but the whole family loves this. I use chicken stock, instead of water, that I freeze from boiling roasted chicken off the bones.
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Japanese Chicken Wings

Reviewed: Sep. 18, 2011
This are by far the best wings I've had! I first grilled them on the BBQ for about half the time and basted them with a favorite Hoisin Sauce I make. Following that I did as one reviewer suggested by oven-frying them. I still coated it with the egg and flour then sprayed them Pam Butter Spray. A bit time consuming but so worth it. We poured some Sweet Thai Chili Sauce over them and Bam! instant family hit.
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Juiciest Hamburgers Ever

Reviewed: Sep. 18, 2011
Oh! My! Gosh! This is the best burger EVER! I hardly ever finish a whole burger but I did on this one! Almost wanting seconds! I added 1 tbls of dried jalapeƱo flakes and topped with sharp white cheddar! I also used grass-feed ground beef and believe me, grass-feed makes a HUGE difference in taste!
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Chocolate Fudge Buttercream Frosting

Reviewed: Jan. 8, 2011
THE BEST frosting EVER! We all fight over who gets the beater. I use it for just about any dessert that calls for chocolate frosting. I've even used caramel topping in a pinch and I was no less impressed.
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Blackberry Jalapeno Jelly

Reviewed: Aug. 30, 2010
I agree with JHala...I was shocked to see this recipe not set up. I reprocessed it and still no luck. I have fresh picked blackberries that I will be attempting another batch within the next day or two with my own modifications. I will say this the combination of the blackberries and jalapenos is fantastic. I used the failed, but flavorful batch, to poach our awesome local salmon in the oven. My husband LOVED it. I will reply back with what modifications I used to get this recipe to really ROCK. I'm back! Ok just follow this recipe fro Sure-Jell. http://www.kraftrecipes.com/recipes/surejell-blackberry-jelly-52038.aspx Add the jalapenos with the pectin and butter and continue with the Sure-Jell directions. It came out EXCELLENT! I'm off to the store for some cream cheese and crackers...ta-ta!
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Tiramisu Layer Cake

Reviewed: Jun. 9, 2010
This is my birthday cake request every year now! Oh and I make the frosting with Cool Whip and a couple tablespoons of sifted coco powder mixed in. It holds up better than whip cream.
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Heavenly Angel Food Cake

Reviewed: Nov. 25, 2009
I am no contisseur of Angel Food Cake so making this for a relative had me on the concerned side. I made 2. The first one came out with too many bubbles in the batter. It was still tasty. On the 2nd batch I was sure to whip the egg whites longer to a stiffer peak. Then I transferred into a bigger stainless steel bowl and added the sifted flour/powdered sugar in 3rds instead of by 1/4 cup at a time. That is what, I believe, helped reduce the air bubbles.
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Glazed Lemon Supreme Pound Cake

Reviewed: Nov. 25, 2009
Zing! Zang! This is a terrific glaze! I added a couple rounded tablespoons of whipped butter. I don't know why but it is something I do to the glazes I make.
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Soft Sugar Cookies IV

Reviewed: Nov. 10, 2009
By far THE best sugar cookies ever! As a girl I couldn't stand making them because they always came out hard. Not with this recipe!! They are perfect and soft, and melt in your mouth. I froze one batch and we just made some more last night. Our family favorite is to cover the top with M&M's before baking!
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Beef and Bean Chimichangas

Reviewed: Nov. 10, 2009
By far the best recipe!! Doubling the recipe isn't enough to satisfy my family's need for thirds on this meal. I loved it! We all loved it! You can use any meat you have on hand. The last batch I made was from leftover Pot Roast. I imagine with Thanksgiving round the corner the next version will be with turkey.
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Sauteed Apples

Reviewed: Nov. 10, 2009
This goes great on everything from toast to pancakes or french toast. I used Asian Pears.
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Key Lime and Pretzel Pie

Reviewed: Nov. 10, 2009
My husband loves Key Lime Pie! I choose this recipe over all others because of the Pretzel Crust. I doubled the recipe, added 4oz of softened cream cheese (beaten in mixer 1st), added 1/2 cup more Key Lime juice. I used the beater with the mixer at high speed to whip all the ingredients. It set up very good overnight! Yummy!
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Cranberry Apple Bread

Reviewed: Nov. 10, 2009
I did as many of the reviewers said to add more liquid. It is still a bit crumbly but my husband said the kiddos don't get any...its all his! Great recipe!
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Photo by designfly

Blackberry Cobbler

Reviewed: Aug. 18, 2009
Fantastic recipe and a delight warm or chilled. Vanilla ice cream on tope makes it even better. I didn't use all the syrup, as the pan could not hold it. I doubled up the recipe and froze the 2nd, uncooked, covered with tin foil and placed in a vacuumed sealed freezer Ziploc bag. My husband said to put "LOTS of crumble" on top. He didn't know the recipe didn't call for it, so I obliqued his craving with a quick recipe of oatmeal crumble on the top. He LOVED it.
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