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Chocolate Covered Blueberry Smoothie

Reviewed: Oct. 9, 2008
Surprisingly good. The taste threw me for a bit, but once I try it again I'm sure it'll become a new favorite.
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One Bowl Brownies

Reviewed: Oct. 9, 2008
My new go-to brownie recipe! Big hit with the entire family and easy to make. One hint though - never substitute chocolate syrup for the chocolate necessary in the recipe. I did once and it did not turn out so well (it was the ONLY chocolate we had in the house).
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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 9, 2008
I made this a while ago - before I knew what capers were - and substituted canned peas for them. You may be surprised, but it still turned out wonderfully. It was a good way to get veggies into the meal and worked perfect for my mother who doesn't like the taste of capers anyway. I have tried it again with the capers, and while I will make the recipe again and again and again, I will probably change out the capers often.
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Red, White and Blue Ambrosia

Reviewed: Oct. 9, 2008
Soooo good. I only made it because my boyfriend LOVES ambrosia - I'd never even had it! But it turned out so well I keep making it again and again for no reason at all! Instead of just the strawberries and blueberries, though, I add whatever I have around the house. No watermelon because there's just too much liquid there, but it's great with small cantelope balls, frozen blueberries, fresh chunked peaches or anything!
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Meringue Mushrooms

Reviewed: Oct. 9, 2008
This is so easy and so fun! I just made them today with my younger sister (something we could actually bond over!) and we had a blast. We mixed a little food colouring with light corn syrup to paint Alyce in Wonderland polka dots onto the mushrooms instead of making them look real. We also added a chocolate base to make sure they stood up since some of the stalks fell over while baking. It really didn't take much chocolate to connect everything together perfectly, or much piping skill to get workable stalks and caps for the mushrooms. They looked great, tasted great, and were a blast to make. Oh - and as a tip, I wasn't sure what a "half cup" of egg whites would turn out to be since I was going egg by egg - it's three egg whites. (Which is perfect for when I make the "cracked sugar cookies I" that calls for three egg yolks!)
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