TreeGazer Recipe Reviews (Pg. 1) - Allrecipes.com (13703823)

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Chicken Noodle Casserole I

Reviewed: Sep. 30, 2013
A nice, quick dinner. I used 2 cans of chicken breast in order to save time. I also used a 9x13 casserole dish and altered as follows: boil 12 oz egg noodles for 4 minutes, add 1 12 oz bag frozen mixed vegetables. When water begins to boil drain the eggs/veggies. Put back in pot, add 2 cans chicken and mix. Combine 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 cup sour cream, onion powder and garlic powder in separate bowl. Pour over noodle mixture and combine well. Add 1/2 cup milk if mixture seems dry. Pour into ungreased 9x13 pan, and top with crushed butter round crackers. Bake at 350 for 30 minutes. Leftovers were great. I will be making this again!
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Florida Strawberry Muffins

Reviewed: Jun. 28, 2013
This was a great way for me to use up a package of strawberries that were almost ready to be thrown away. The only changes I made were to use a half cup brown sugar in place of the white sugar in the batter, substituted cinnamon for nutmeg and I baked at 400 in a nonstick muffin pan. They are excellent!
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French Toast Bake

Reviewed: Sep. 18, 2012
I made this for a baby shower brunch. It was a hit!
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No Bake Cookies III

Reviewed: Sep. 18, 2012
Excellent recipe. I've had problems in the past with my cookies not holding together very well. I think the key (as others have pointed out) is to start timing the minute AFTER the ingredients come to a rolling boil.
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Oven Fried Chicken III

Reviewed: Oct. 1, 2010
I made this recipe with a few changes. I used boneless skinless breasts, used a half cup mayo whisked with a half cup milk, and added onion powder to the breading. I also had to bake them longer than the recommended time, probably closer to an hour and fifteen minutes. They turned out great and I will be making them again!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 30, 2010
These cookies turned out great. I agree with the reviewer who said they were "very forgiving." I misread the recipe and cooked them at 350 instead of 325 for 13 minutes and they are still excellent. I also followed the suggestions to bake these in the upper third of my oven, cut back the white sugar just a bit, use room temperature eggs and refrigerate the dough before baking. (I left mine in the refrigerator for 3 hours.) I also left out the salt since I used salted butter. I will be making these again. Thanks for a great recipe!
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Slow Cooker Chicken Taco Soup

Reviewed: Sep. 12, 2010
I followed the recipe as directed. It was excellent! This has quickly become a regular on our dinner rotation. It also reheats very well for lunch!
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