missyjord Recipe Reviews (Pg. 1) - Allrecipes.com (13829296)

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Squash Pie

Reviewed: Oct. 14, 2014
I used a Lower Salmon River Squash for this pie, though any Winter squash would do. The stronger flavored the squash, the better. This was good. Not spectacular but pretty good. Some tips to make it even better: 1. Double the spices and add a touch of cloves. 2. Use evaporated milk, or what I did, half heavy cream and half milk. 3. Let the pie sit in the refrigerator overnight after you bake it, it's much better the next day served cold. Don't eat it warm, it's just not good when warm. 4. Purée the squash in a blender before adding other ingredients. It's a great way to use up squash, and it's an easy and quick pie to make.
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Angela's Awesome Enchiladas

Reviewed: Mar. 27, 2012
This recipe was much more involved than the previous one I used, but the results were amazing! Hubby loved them and requested this recipe be the only one used from now on!
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Zucchini Brownies

Reviewed: Sep. 21, 2009
These are great. I did not change anything, followed the recipe exactly and was very impressed. These are the new hit in the house and they went over fabulously at groups too. Everyone says (including the kids) "these have zuccini in them?" they never knew!
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Strawberry Bread

Reviewed: Aug. 6, 2009
I made this according to recipe with no changes. I only rate it 3 stars because there is very little strawberry flavor to it and there is way too much oil in it. The bread literally leaves grease on your hands after touching it. I expect that from pepperoni pizza, not from bread. It had a good flavor but it was more cinnamon not strawberry. I will try it again with the tips from other reviewers... less oil, more berries.
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Baked Fresh Cherry Pie

Reviewed: Jul. 28, 2009
I don't like cherry pie and I thought it was good, not great but good. My husband won't eat any pie except cherry and he did not like this at all. It was too thick for his tastes and not quite sweet enough. Yet the kids both said it was too sweet for them. I won't make it again.
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