Bitsy01 Profile - (13735755)

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Recipe Reviews 3 reviews
Cream of Pumpkin Soup
Yes, I made adjustments; but had I not read this great recipe, I could not have modified it! I omitted the croutons. Cooked the chopped onion in butter, added the chicken broth, pureed with an immersion blender, added 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 1 tsp creole seasoning and 1/4 tsp cayenne. Added two 15 oz cans of pumpkin puree, blended with immersion blender and heated through; added 1 cup heavy whipping cream, blended with immersion blender. Top with sliced green onions and crumbled bacon. (Hint: Store cooked bacon in a baggie in freezer - handy to pull out a couple of strips at a time, crumble, heat in microwave and sprinkle on top of yummy pumpkin soup with sliced green onions.)

1 user found this review helpful
Reviewed On: Dec. 29, 2014
Currant Jelly Wiener Sauce
I followed it exactly, sauce never thickened up - after four hours in the slow cooker, I drained much of the sauce off and served it. By then the little smokies were overcooked. No one came back for seconds in the potluck line. My personal taste test resulted in dissatisfaction - not worth eating.

1 user found this review helpful
Reviewed On: May 7, 2014
Saltine Toffee Cookies
GLUTEN-FREE VERSION... I followed this recipe exactly... had to come up with a gluten-free treat I could make within 15 minutes of leaving the house! ...took time to read only one review. I had a box of gluten-free crispbread mfg by Schar (a crispy saltine-type of cracker.) Walked away from the pan to quickly get ready while butter/dark brown sugar was boiling for 3 minutes - never thinking to stir! Returned to the stove - hoped I hadn't ruined it... but after reading reviews later, found that was the correct way! I did use foil - just to keep things neater, so that worked out great! Baked at 400 for 5 minutes. Used Ghiradelli semi-sweet chocolate chips - put back in oven for a minute, as recommended, then spread with spatula. Used walnuts chopped finely in food processor, then toasted in toaster oven to bring out nutty flavor. Hurried and put hot baked "toffee cookies" still in jelly-roll pan (which I use as a cookie sheet) in a box and back of truck to cool in winter weather while we drove to granddaughter Lily's dance recital. When the recital was over, we all met at the back of our truck, broke up the "toffee cookies" and dug in. No one could believe they were made with crackers - or that they were gluten free! Absolutely delicious! Thanks for all the hints!

2 users found this review helpful
Reviewed On: Dec. 9, 2012

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