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Hot Artichoke Spinach Dip

Reviewed: Mar. 13, 2013
Amazing restaurant style dip. I did make a few small changes. Two 8 oz pkg of cream cheese instead of heavy cream, 14 oz marinated artichoke hearts chopped, two pkg of mozz, romano, parm mix cheese, three teaspoons roasted minced garlic and 12 oz frozen bagged spinach. I made it for my family steak dinner and they loved it so much they requested it to be served as an appetizer for the crawfish boil the next day. This is definetly a keeper.
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Apple Pie by Grandma Ople

Reviewed: Jun. 17, 2012
Great recipe but I changed the crust. Instead of lattice I used a full crust which I vented with small holes, spayed with butter and sprinkled with cinnamon and sugar. When crust cooked to a light brown I cooked a mixture of butter, brown sugar, and vanilla flavor until thick then spread over entire surface of pie crust and allowed the pie to cook for ten more minutes. Then add pecan pieces and cook till done.
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Pesto Chicken Florentine

Reviewed: Mar. 17, 2012
Great recipe. I boiled a whole chicken and seasoned it with cajun spice and used the breast from that. I used a whole bag of fresh spinach and sauteed a small onion along with the garlic. For the alfredo sauce I used two packets instead of one and a whole packet of dried pesto and added a half cup of parmesan cheese to the sauce. When mixing I added tomatoes. For a bread side I used a store bought crescent roll topped with thyme and parmesan cheese. This will definitely be added to my recipe file!
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