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Too Much Chocolate Cake

Reviewed: Feb. 7, 2014
I've made this cake many times now and it always comes out really well. This time I used yellow cake mix, coconut cream pudding mix, sweetened, flaked coconut, semi-sweet chocolate chips and a 1/4t. rum flavor. I made a boo-boo and forgot the sour cream... we took the cake back out of the oven, mixed in the sour cream and voila! It was now chocolate coconut cream cake. The semi-sweet pieces had just been in there long enough to melt. Once it was cooled completely I drizzled bottled warmed up caramel ice cream topping and then sprinked the whole thing with toasted coconut and almonds. Even the big BOO-BOO didn't factor in to it's deliciousness!!! Really Decadent to the MAX!
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Pork Steaks

Reviewed: May 14, 2011
I like the basis for this recipe because found out that boston butt steaks are a real bargain and VERY tasty. I don't like to fry so I coat them in poultry seasoning, granulated garlic, and sliced Vidalia onions (in season) and drizzle with olive oil. I cook in the oven at 375 unil golden brown turning once. Not only is this great, but it is also a Cuban dish called Lechon Asado!!!
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Chicken Puffs

Reviewed: Nov. 2, 2010
I've made these for years. I've also added defrosted and drained frozen green peas, and sauteed mushrooms. I always add garlic to everything and poultry seasoning makes it more savory. As another reader mentioned, shredding rather than cubing the chicken is easier and it also makes the texture better. Also, the original recipe calls for brushing the tops with a bit of butter and sprinkling crushed croutons (you pick the flavor) which gives a nice topping. Great the next day and freezable too.
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