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Pesto Chicken Penne Casserole

Reviewed: Nov. 7, 2014
This recipe was PHENOMENAL. Honestly, I'm not sure how anyone could give it less than 5 stars. ....I read some reviews saying it was "tasteless".... Others complaining about the fat content, yet didn't even MAKE the recipe.... First of all, pesto is the key ingredient here - hence THE TITLE! If you're going to leave out the pesto due to cost, don't leave a review. OF COURSE, it will be tasteless! Second, no where on this recipe does it claim to be healthy. Besides, I believe in moderation and portion sizes. Having this recipe every now and again, will not hurt you! ANYWAY, my family of 6 LOVED it. From my youngest, who is 4, to grandma at 64! My husband raved about it. ...said it was better than any pasta at a restaurant. The only things I changed was that I cooked my own seasoned chicken, and I used garlic parmesan alfredo sauce. YES, it has LOTS of flavor and YES it has LOTS of calories. My advice, if you don't like flavor or fat, then move on...no need to troll with a cruddy review! I, for one, will DEFINITELY be making again! YUM!
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Summer Squash Bread

Reviewed: Sep. 6, 2012
This bread was perfect AS IS. It's very light, moist and fluffy - not too sweet and I didn't think the nutmeg was overpowering at all as some reviewers thought. The only change that I made was that I baked it in 2 loaf pans and increased the baking time to 55 minutes. My kids, husband and mom LOVED it! Delicious!
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Sugar Cookie Icing

Reviewed: Feb. 14, 2011
Delicious! I added 1 tsp of almond flavoring because I love a lot of almond flavor. I also added a little more corn syrup because the icing wasn't workable with the amount suggested. Loved this recipe!
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The Best Rolled Sugar Cookies

Reviewed: Feb. 14, 2011
I'm not sure why some people had such trouble with this recipe! My daughter and I made Valentine cookies for her class and they came out PERFECT! We did the recipe exactly as written. The dough was easy to work with - not gooey or sticky at all - and the cookies delicious! I followed another readers tip about rolling dough out on parchment paper and then cutting the cookies out right on the paper and just removing the excess dough - then placing paper with cookies on cookie sheet and baking...GENIUS! Also, I separated the dough into 3 smaller balls before I refrigerated it. - This way I could roll out one ball at a time and keep the rest refrigerated until I needed it. I also continually rubbed confectioner's sugar on my rolling pin and sprinkled it on the dough itself...the dough rolled out fabulously! This IS my new sugar cookie recipe! Thank you!
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