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Christmas Dip

Reviewed: Aug. 14, 2013
Made this at Christmas for a party. It was very popular; tastes great. It made a large mound of firm spread, enough for two parties. I trimmed it for the second party and it was great. The pistachio-dried cranberry topping made more than enough, so I saved the leftover topping in a baggie and it is great on oatmeal. I will make this again and again...the red cranberries and green pistachios looked so festive. Only thing: I could only find pistachios in the shell and it took me forever by hand to open the shells and remove the nuts. The pads of the fingers I used to pry open the relatively tight shells were sore afterwards. If you can find shelled pistachios, it will save a lot of time and finger-work.
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Bob's Stuffed Banana Peppers

Reviewed: Jun. 26, 2012
Totally awesome; this will become a Summer Staples recipe. I had grown banana peppers for the first time this year and used 6 long banana peppers plus one mild Big Jim New Mexico chile. I adapted recipe slightly to include only MILD Italian sausage. I didn't have a pastry bag to stuff the peppers, so I used a teaspoon plus a chopstick as a pusher to shove the stuffing down to the tip of the pepper. I had excess stuffing, so I put Pam in a glass oven banking dish, put the excess filling all over the bottom, lay the peppers on this, and poured sauce over all. Baked just as directed and it smelled wonderful. THIS WAS SO DELICIOUS, I am serving it to my new boyfriend, whom I want to impress with my cooking. I intend to serve it with cucumber salad in sour cream, another Summer Staples recipe.
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Deviled Eggs

Reviewed: Oct. 29, 2011
I've made this as directed in the recipe several times and every time every single egg is gobbled up with rave reviews. BUT instead of paprika, I put a dash of McCormick Smoked Paprika on half the eggs, the rest get a garnish of a small spray of fresh dill. The sugar adds a smooth sweetness to the filling.
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Baked Pork Chops I

Reviewed: Jan. 15, 2011
I've made this numerous times and it's PERFECT... but I've substituted cream of celery or other similar soup for the mushroom soup and eliminated the wine and milk (a non-mushroom, non-wine person here) BUT added the following instead of the milk and wine: 1 package of dry pork gravy mix made according to package directions. I use Pioneer Brand Roast Pork Gravy Mix, which makes 2 delicious cups of gravy. Add the gravy with the soup (blend until smooth before adding to pork chops) instead of milk and wine for the last 30 min. AND BE SURE TO GET YOUR CHOPS GOLDEN BROWN/CRISP in Step 2 of the original recipe. EXCELLENT!
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