Rhonda_Quilts Recipe Reviews (Pg. 1) - Allrecipes.com (1667327)

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Lime Gelatin Salad I

Reviewed: Dec. 24, 2012
This is the fifth or sixth year I have been making this recipe and we love it. It is one of the things that my family asks for every single Christmas.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Dec. 31, 2011
This is without a doubt the best banana bread I have ever tasted. I did as one reviewer suggested and creamed the sugar and butter together and then added the eggs one at a time. I did add 1 tsp of vanilla, although I am not sure it would have needed it with all that yummy banana flavor. I added the 2 cups of mashed ripe bananas (about 4-1/2 bananas), and then added the dry ingredients that I had previously stirred up. I mixed that up and then added the nuts. I could not find my loaf pan, so I simply greased and floured a 9 x 13 cake pan and baked it for 50 minutes. We ate it in squares instead of slices and it was simply perfect. This is the only banana bread recipe I will ever use. Thank you so much for sharing such a wonderful recipe with us.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 6, 2011
I am not a candy maker, or at least thought I was not, because my previous attempts at fudge were unsuccessful to put it mildly. I can do cookies, cakes, pies, breads, muffins ... but just thought I would have to leave the candy making to someone else. That was BEFORE I tried this recipe this morning. Oh My Goodness is all I can say. I followed the recipe to the letter and it is perfect. I used a very heavy pan to reduce the chance of scorching, used a rubber spatula spoon to stir, and heated up the ingredients very slowly on low heat to start with until it was smooth and then turned the heat up to wait for the boil. Stir constantly, have everything ready, and you will not be disappointed. I am going to make another batch this evening using peanut butter chips. Thank you for a wonderful fudge recipe and showing me that I can make candy, I just needed the right recipe!
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Salsa Chicken Rice Casserole

Reviewed: Oct. 9, 2011
I only made two very small changes to this great casserole. I bought two rotiserrie hens from the deli at my local grocery and shredded the breasts. I added a can of drained black beans between the two layers. Everything else is exactly the same and we loved it. I typically tweak a recipe to make extra in case the kids have friends drop in for supper, especially on weekends, but this made a very full 9 x 13 pan and we will have leftovers for tomorrow's supper. Thanks for a wonderful new recipe!
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Chocolate Cream Pie II

Reviewed: Jan. 6, 2007
I have made this twice now on two consecutive weekends, Christmas and New Year's, and it was a huge hit with everyone who had a piece of this wonderful pie. I used 4 tbsp of cornstarch as suggested by some others, but followed the recipe exactly otherwise. I stirred constantly with a wire whisk and it came out silky smooth with not one lump. This was my first experience with from-scratch chocolate pie, and I will never, ever use the pudding and pie filling mix again. Not only does it taste fantastic, it is way too easy to taste this good. Thanks for a wonderful recipe! This will be a must-have on our dessert list for every holiday.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 29, 2001
This bread is wonderful! I made a batch for Thanksgiving and another for Christmas. I even tried something different for Christmas. I put "filling" inside as it was cooking. I mixed up cream cheese, margarine, and powered sugar. I filled my loaf pain approximately 1/2 full then spooned the filling down the middle of the batter, added more batter, and let it bake as directed. The bread turned out with the taste of a pumpkin roll without all the trouble. It was wonderful and will become part of my Christmas baking!
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