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Cindy's Pumpkin Pie

Reviewed: Nov. 25, 2011
THANK YOU for this recipe!!! I just followed all of Headmeister's additional directions and it turned out beautifully. My dad is lactose intolerant, and they make lactose-free vanilla ice cream but not lactose-free evaporated milk (so far as I know). I made this last Thanksgiving, and it was the first pumpkin pie he'd eaten in fifteen years!
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2 users found this review helpful

Black Beans

Reviewed: Feb. 16, 2010
The taste of this is decent, but Sheepcrk is right--you can't salt it if you use dry beans. This would be fine with canned beans, or adding the spices later, but it takes over five hours of boiling as-is. It's worth making if you do use canned, though, and since the flavor isn't particularly strong, it makes a nice, mellow side dish for pretty much any meal.
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7 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: May 9, 2009
YUM!!! This is sinfully delicious! Like many others, I used 2/3 cup of Nutella instead of hot fudge. If you do that, though, the chocolatey taste isn't as strong, so I also added an extra tablespoon of cocoa powder and it was perfect! I'm going to make this frosting all the time!
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Cherry Chocolate Cake

Reviewed: May 9, 2009
This is one of my very favorites. It's delicious but super-easy, and since it does involve more work than a dump cake, you can make it for special occasions without feeling like you're cheating. ;) One thing I've learned, though: you can't make it with a frosting that's too chocolatey, or it overpowers the cherry taste, and instead of a cherry chocolate cake you have a chocolate-cake-and-oh-yeah-cherries-I-guess. As delicious as this site's chocolate fudge buttercream is, give it a pass for this one. Otherwise, yum!
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Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Jan. 27, 2009
My husband and I were looking for a good way to slow cook our whole chicken, and this was DELICIOUS! Since our grocery store doesn't have many smaller chickens, we used a 7-pound bird, doubled all the sauce ingredients, and cooked it breast side down for 6 hrs 30 mins on high. We also threw some sliced mushrooms in with it and cut the oil, as many others did (we used 1/4 cup for a double batch of sauce). It turned out perfectly, and was SO easy to prepare for the slow cooker! We're definitely making this again next time we have a whole chicken to prepare!
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