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Cajun Chicken

Reviewed: Jun. 21, 2014
This is our favorite go-to recipe for chicken. It is easy, tasty and quick. We cut down on the oil a little and we use pounded chicken. We have tried it marinated for only 20 minutes, tried it marinated overnight and have also tried it frozen with the chicken and let it marinate as it thaws. It has ALWAYS come through with flavor. Thank you for a great never-fail recipe.
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Ultimate Roast Beef Blues Sandwich

Reviewed: Jul. 12, 2010
Absolutely amazing. Definitely not the same old sandwich. Even the family members that don't like bleu cheese and the one that doesn't like nuts, love this. I warm the roast beef right before assembling. I have substituted chunky bleu cheese dressing for the crumbled bleu cheese when I've made many, due to cost. It worked out fine. Toasting the nuts is a must and the basil is great. Thank you for sharing this!
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Smooth Sweet Tea

Reviewed: May 23, 2010
We love this tea! The baking soda is a must. It keeps it clear and cuts the bitterness. We double the recipe to make a gallon. My kids make it all the time, it's so simple. Thanks for sharing this gem.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jan. 29, 2010
These are a huge hit in our house. I haven't been a fan of buffalo wings so I was a little skeptical. I am so glad I tried it. We were also a little afraid our 6yo would think these too spicy. We were wrong. I don't know if it's the chicken being shredded or the ranch dressing and buns toning it down, but he loved them. We even kept the homemade wing sauce the same level of heat.
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Haystacks II

Reviewed: Dec. 25, 2008
We make these every Christmas. We add a little more butterscotch chips than semi sweet chips. We also use less chow mien noodles (maybe 20 oz. instead of the 25 oz.)
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Peppermint Brittle

Reviewed: Dec. 25, 2008
We make this every Christmas. I use about 12 big candy canes instead of the 30 small. I sometimes add about 5 more in bigger chunks pressed into the top before letting it set. Thanks for sharing this gem.
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1 user found this review helpful

Wisconsin Bratwurst

Reviewed: Jun. 6, 2008
This is the only way we eat brats. We don't poke/pierce them though and we haven't tried them with the butter, yet. We do, on occasion, add sliced peppers with the onions to the brats after they have simmered a little first.
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Garlic Cheddar Chicken

Reviewed: Oct. 10, 2007
This was SO good. I did add an extra clove of garlic (we love garlic) and all I had on hand was a pre-shredded mix of Cheddar and Jack cheese. My whole family (7) loved this and some of us are picky eaters. Thank you for sharing this recipe!
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