Shannon Recipe Reviews (Pg. 1) - (15018527)

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Crispy Cereal Mix

Reviewed: Jun. 20, 2013
I have absolutely become addicted to this! I do double the seasonings since we like a little stronger flavor. I also have added 1 teaspoon dried mustard and a dash of paprika. I make a big batch to take on road trips, but it's usually gone before we reach our destination! Thanks for posting Tawny.
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Dreamy Nighttime Drink

Reviewed: Jan. 20, 2013
This is sooo yummy. Made it tonite before bed...added a little extra honey. Didn't add nutmeg but may try that tomorrow night and (dare I say) a dollop of whipped cream! Nighty night!
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Chicken Pot Pies with Puff Pastry

Reviewed: Jan. 6, 2013
This is my go-to recipe when I have left over rotisserie chicken from the market. I did take a tip from another reviewer and cut back on the chicken broth and added a can of cream of chicken soup with herbs. I also prefer fresh veggies, so I dice Yukon gold potatoes and carrots, boil them in water for about 15 minutes, then add them to the sauce (after draining of course). I didn't have cheese the last time, but it turned out really good anyway. Thanks for the recipe!
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Holiday Green Gelatin Salad

Reviewed: Nov. 29, 2012
I made this recipe as a trial run for Christmas dinner. Very similar to the gelatin salad my mother-in-law used to make, and it was delicious. My husband couldn't get enough of it. Next time I think I'll substitute pears for the pineapple. Thanks for posting a recipe that holds wonderful memories!
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Busy Day Ham Bake

Reviewed: Jan. 4, 2012
I was looking for a recipe to used leftover frozen ham from the holidays and other things I had in the pantry, and found this. It was really good. The only change I made was instead of bread crumbs I topped it with some shredded sharp chedder and french fried onions during the last 10 minutes. I will definitely make this again.
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Remarkable Fudge

Reviewed: Dec. 10, 2011
I made this yesterday to send to friends and relatives out of town and it turned out very good. Like other reviewers I didn't use a double boiler, but buttered a 4 quart saucepan, which makes sure the mixture doesn't stick to the pan. I also cooked it using a candy thermometer (essential I think for making fudge) and heated it to almost 250 degrees and it came out great. With these few tweaks, I will be making this fudge recipe from now on.
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