Martha Wilson Recipe Reviews (Pg. 1) - (16564666)

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Martha Wilson



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Pumpkin Crumb Cake

Reviewed: Nov. 8, 2014
Fantastic recipe! Easy to make "as is" or adapted to personal taste. To fill the whole pan I doubled the pumpkin filling & crumb topping. I also spiced up the pumpkin filling like I would a pumpkin pie, and used brown instead if white sugar in the crumb topping. Served cold w/ vanilla ice cream had my very picky Latino in-laws going for seconds!
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Sausage and Rice Stuffed Peppers

Reviewed: Sep. 18, 2012
Really good starting recipe; all the ingredients are there, only changes for time & personal taste! I used ground beef instead of sausage, did NOT boil/cook the peppers pre-oven, did not mix in cheese, used left-over rice --- cooked at 350 for only 30 min --- turned out great! Whole fam liked it, including picky husband & picky 7 year old! Will certainly make again!
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Slow Cooker Chicken and Dumplings

Reviewed: Jun. 11, 2012
I want to give this 4 1/2 stars. It was delicious! My cute, but obnoxious 7 year old loved it as well as my husband. I ignored this recipe for almost a year because I don't like "refrigerated biscuits" like "Grands"... but they are completely transformed in this recipe and it is definitely a keeper for my family! I did put my chicken breasts in whole & frozen, but they came apart beautifully when it was time for dinner. Also, I added carrots because I like them and I was looking for a veggie to add. They were great, too. Also, I added some of my favorite "chicken" herbs & spices because I cannot leave well enough alone! It was wonderful I would encourage anyone to try it.
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