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Southern Okra

Reviewed: Jul. 14, 2010
This recipe is great. I have made it twice now, my neighbors have a garden, and they shared some of their bounty with us. I doubled the recipe, I did use olive oil instead of the vegetable oil. I also diced up some beef kielbasa sausage, I added that in with the peppers and onions. I served with white rice and homemade biscuits. Thanks for the great recipe.
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2010
We love this recipe...I have made it for the last couple of years now. I use 1 box (32 ounces) chicken broth with 2 cups water, I use a garlic press for the garlic, I don't add the jalapeno chili, instead I do add a can of rotel (mostly drained). Everything else I do is the same. This works for my family because we do have a toddler. I serve with rice and cornbread. It makes a great meal for anytime of the year. Thanks for sharing this recipe.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Dec. 23, 2009
Yummy....I made 2 batches of these cookies. The only change I made was to add some M&M's to the second batch, I still added all the chocolate chunks also. I also made the cookies in my second batch a little smaller. The first batch I got 18 extra large cookies. The second batch I got 24 large cookies. I had 2 baking sheets, lined with parchment paper. I only put 6 cookies on each baking sheet. As one pan came out the other went in. I baked the cookies for about 13 minutes, till golden. They turned out great. Another great cookie recipe that not only looks but tastes professional. Thank You for this wonderful recipe. Also, Thanks for the idea of adding the M&M's, it makes them very festive.
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Sugar Cookie Frosting

Reviewed: Dec. 23, 2009
I used this frosting with the "Thick Cut-Outs" from this site, they compliment each other nicely. This frosting is very easy to work with. The cookies not only look, but taste like a professional bakery. I left ours simple, our cookies were all 3 1/2 inches round, so I just frosted with the white frosting, and added different sprinkles. When frosting I put the cooling racks on top on the baking pan, still lined with parchment paper, the baking pan caught all the sprinkles so the mess stays contained, with easy cleanup. Especially working with my little one. Thanks for sharing this recipe. It is a keeper.
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Thick Cut-Outs

Reviewed: Dec. 20, 2009
Wow....Excellent Recipe....I did add the additional 1/4 cup sugar, doubled the vanilla, and added about a teaspoon of almond extract, as others had suggested. I made the dough up yesterday, and let it chill overnight, it was very easy to work with. I used a 3 1/2 inch round cookie cutter and got 2 1/2 dozen of cookies, which is plenty for my family. Instead of greasing the pans, I used parchment paper, I baked for 10 minutes, I did let them rest on the pan for about 5 minutes before placing them on the racks to finish cooling. To decorate I used the "Sugar Cookie Frosting" from this site, then just added different sprinkles. One thing I did do is put the dough back into the fridge, while the other cookies baked, when the dough gets warm it is harder to work with, so keep it chilled. I also dusted any excess flour off both sides of the cookie before baking, I always do this, I don't like flour caked onto a cookie after it is baked, plus it doesn't look pretty. Another thing is just take your time, don't try to rush, have fun making the cookies, even my little guy (3 year old) had fun helping make the dough, and decorate the cookies. My hubby said if he wasn't home to see us make them, he would of thought I bought them from a bakery. They not only look professional, but taste it as well. This is now our new sugar cookie recipe. Thanks so much for sharing this recipe, also Thanks to those that have given advice on "tweaking" the recipe for additiional flavor.
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Neat Sloppy Joes

Reviewed: May 21, 2009
This was great at dinner tonight. I did add some to it. Earlier today I cut up the onion, celery, plus a green pepper. I added pepper and garlic power, did a quick stir, and then put it in the fridge for a few hours. I used my electric skillet and browned the meat, then added the veggies, drained then added the other ingredients as stated. Seemed like it was still missing something for me, so I added some homemade bbq sauce, and also a can of rotel (drained). It gave it a bit of kick that I was looking for. We really enjoyed this. Was so quick and simple to make. I served on jumbo sandwich buns with french fries. This will be added to recipe box. Thanks for sharing this recipe.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 20, 2009
This sauce is FABULOUS....Hours after dinner our taste buds were still dancing with joy. I made the "BBQ Pork for Sandwiches" from this site. I was going to buy a bbq sauce, but so glad I didn't. This was so easy and quick to make. We like our sauce thick, so I just let it simmer for about 45 minutes on low. Removed it from the heat and let it cool down for an hour and a half. Thank You for this FABULOUS recipe. This is a KEEPER.
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BBQ Pork for Sandwiches

Reviewed: May 20, 2009
WOW......This was the BEST BBQ I have had in a long time. I did follow the recipe and used 3 pounds of country style ribs, with 1 can beef broth. The ribs were falling apart as I took them out of the crockpot. Shredding them was no problem, there was hardly any fat at all. The pork was so moist. I did put it in a dutch oven uncovered for about 35 minutes. I added extra sauce, we like ours saucy. Glad I did, because they came out PERFECT. I made the "Big Al's K.C. Bar-B-Q Sauce" from this site. I am so glad I did. Not only have I found my new pork Sandwich recipe, but also a new BBQ Sauce recipe. They compliment each other nicely. I served on jumbo sandwich buns, with coleslaw and baked beans. My husband said it was better than going down the street to one of the local BBQ places. I have been craving a Great BBQ sandwich for a couple of weeks now, this definitely hit the spot. Thanks so much for this FABULOUS Recipe.
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Sausage Potato Bake

Reviewed: May 15, 2009
We enjoyed this recipe. I did change somethings. I used 2 packages of beef sausage, 2 cans of mushroom soup, 2 cans of vegetable beef soup, about a 1/2 cup water, also used a 5 pound bag of potatoes (the potatoes were small). I added in fresh carrots, onion, green pepper, 1 can of corn, frozen peas. For seasoning I added roasted garlic and herb, pepper, also Emerils original essence. I baked covered for 1 hour 45 minutes, then added some cheese, put back in oven for about 10 minutes, uncovered. It was great; very flavorful. I served with French Rolls. My husband and toddler both had seconds. Hubby said this is a dish that he would like to have again. I was a bit skeptical about trying this recipe, but it is definitely worth it. It is a great base recipe to add your favorites to. Thanks for the recipe.
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Pizza Casserole

Reviewed: Apr. 21, 2009
This recipe was Great. I did add a little to it. I used 1 pound lean ground beef, 1 jimmy dean sage flavor sausage. I used 2 green peppers, 1 large onion, I also added Italian Seasoning, 2 cloves minced garlic and pepper. I browned all together, then drained. For Pasta I used a mixture of Rotini and Piccolini (mini wheels)for my little guy. I also added 3 jars 14 ounce each of pizza sauce, 1 whole bag of pepperoni, and 8 tablespoons of milk. After mixing all ingredients together, I put it into a 13x9 pan. I sprayed with pam, for easy cleanup. I put into oven for 25-30 minutes, then added 3 cups of pizza cheese and parmesan cheese. I kept it in until the cheese was a little brown. I removed from oven and let set for 10 minutes. I had mushrooms, black olives, and extra fixins on the side so my family could add what they liked. My hubby and toddler loved it. I made enough for tomorrows dinner. This is a great dish to do that with, especially with a busy day ahead.
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Enchilada Casserole III

Reviewed: Mar. 28, 2009
This recipe was GREAT. I did make some changes to it. I used 2 1/2 pounds of ground meat. I added my own spices to it, also added finely chopped onion. After draining the meat, I added a can of refried beans, black beans (drained and rinsed), 2 cans mexican corn (drained), 1 can rotel (drained) I used about a cup of enchilada sauce with the meat mixture, the rest went to the shells and poured on top. I used 2 cans of bought enchilada sauce 28 ounces each. I then followed the recipe and dipped the shells, I didn't saturate the shells, I didn't want them to be mushy. I also bought 2 packs of shells because only 9 came in a pack. I also bought two packs of mexican cheese for a total of 4 cups. I used a 13x9 pan and everything fit perfectly. I used foil, but sprayed first with Pam so the cheese did not stick. I baked it for about 25-30 minutes. I made this recipe to fit my family, that is what is great about this recipe. Add or delete. Make Mild, Medium, or HOT. I made ours medium, because I have a toddler. I did use mild enchilada sauce and rotel, but added my own spices to give it a bit more kick. I served with chunky salsa, sour cream, and also had scoop chips. My toddler actually ate 2 full plates. This recipe has found a home in my recipe box. Thank You for the recipe.
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Oatmeal Raisin Cookies IV

Reviewed: Oct. 7, 2008
Great Cookies....I read some reviews before baking. I went with 4 eggs, 1 tsp baking soda, 1 tsp baking powder, 2 tsps cinnamon. I omitted the nuts, only because I have a toddler. Everything else I did the same. I mixed the butter and sugars in my Kitchen Aid Mixer, then added the flour mixture, I mixed that with a spatula, I then added the egg mix and oats, I started mixing with a spatula, found it did look dry, so I washed my hands and I mixed it the "good old fashioned way" I found that it did the trick. Even though hands were gooey, batter looked good. I used a small scoop to put them on the cookie sheet. I did bake them between 10-12 minutes. The cookies not only looked great but tasted fantasic. I just took the last batch out of the oven. Does make alot of cookies, but my family will not complain. I would recommend this recipe to anyone craving oatmeal raisin cookies. This is a keeper. Thanks for the recipe.
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