Kimberly Bernard Recipe Reviews (Pg. 1) - Allrecipes.com (14632970)

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Kimberly Bernard

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Slow Cooker Creamy Potato Soup

Reviewed: Jul. 2, 2012
We really enjoyed this hearty, body-warming soup. I usually make it a few days after making slow-cooked scalloped potatoes & ham, so that I can use the refrigerated leftovers in this dish. Your website has spoiled my husband; he doesn't enjoy dining out at restaurants as much as he enjoys what is slowly cooking and filling the house with delicious aromas, here at home :D
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Dumplings

Reviewed: Jul. 2, 2012
These were excellent. I made them bite-sized, so they accompanied my soup rather than dominated it. Looking forward to making/enjoying them again tonight.
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Easy Maple Pork Chops

Reviewed: Jan. 14, 2013
We tried this for dinner tonight and liked it. We will be making this again and are looking forward to the leftovers being used in a tasty wrap or on a bun (as in, pulled pork). I don't like to fry anything, so I seared our pork on my small indoor grill instead ;)
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 8, 2013
I've made these and a few variations of this recipe, many times. Hubby & I love them. I mix the oatmeal, chocolate chips and dried cranberries (or cherries) in by hand then refrigerate the mixture before scooping onto my cookie sheet. This eliminates the flattening out, too.
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Photo by Kimberly Bernard

Chewy Chocolate Peanut Butter Chip Cookies

Reviewed: Feb. 12, 2013
Just baked my first sheet of these cookies and they are dee-lish! I used my mixer until just the flour mixture was just folded in, then added the peanut butter chips and stirred a couple times by hand. The secret to cookies not flattening out is to NOT over-mix the dough. These are simple and tasty!
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Campbell's® Cheesy Chicken and Rice Casserole

Reviewed: Feb. 16, 2013
I've made this recipe for a couple years now and we both love it. I use low-fat cream of chicken soup and leave out the frozen veggies (neither of us eats them anyway). I top the chicken breasts with half a can of diced tomatoes and a couple crushed pieces of seasoned stuffing before baking. With just 5 minutes left in the baking time, I top with a mixture of cheddar and mozzarella cheeses, then broil for the remaining time.
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Photo by Kimberly Bernard

Blueberry Coffee Cake I

Reviewed: Mar. 7, 2013
I made this for the first time last night and we really like the results. I did alter the baking instructions because I wanted to use my mini bundt cake pan (6 minis, rather than 1 large). I spooned some topping into the bottom of the mold, then layered the batter, the blueberies (I used frozen), then more batter and topping (to use it all up). I baked the smaller sized bundts for 30 minutes and I think that might have been 5 minutes too long, but not bad for a first attempt at bundt cakes. Having 1 now with my morning coffee ;)
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Giant Bacon-Wrapped Meatballs

Reviewed: Mar. 14, 2013
I tried this recipe idea, but tweaked it in a few ways: 1) I used diced onion rather than onion powder; 2) I omitted the salt and pepper; 3) I added a couple tbsps of tomato sauce; 4) I baked the large meatballs on a rack over my baking pan for 30 minutes, then turned them over and continued baking to evenly cook the bacon. They were delicious and we will be having them again soon ;)
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Refreshing Cucumber Salad

Reviewed: Mar. 27, 2013
I am allergic to pepper(s) of all kinds, so I omitted that ingredient. I also left out the onion. I added some dried dill. We will be making this again ;)
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Italian Meatballs

Reviewed: Sep. 25, 2014
We absolutely love this recipe! I use fresh home-grown herbs and homemade tomato sauce. Being cheese lovers, I add some shredded hard cheese, like Gouda to the meat mixture. I bake my meatballs in my meatloaf pans, so they don't sit in any grease, this way I can buy whatever grade of ground beef is on sale ;) These are the only meatballs we eat now!
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