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Banana Split Cake I

Reviewed: Nov. 23, 2011
My family has made this recipe for years. Never had any issues with the raw eggs. The only difference in our recipe is we skip the strawberries and use peanuts. Sometimes we also top with cherries and chocolate syrup. Glad you posted this. It tops the cream cheese versions out there!
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Easy Slow Cooker French Dip

Reviewed: Oct. 31, 2011
Thanks so much for posting this. I love this recipe. It is a go to when we have company. I do add worcestershire sauce and a bit of garlic powder and I don't butter the bread because it tastes soggy to me. I also have tried different cuts of meat. My family's favorite is to use a pork loin (which is great because you can always find one on sale!) Also, Aunt Millie's makes a good french roll that holds up well with dipping. This has become our traditional Halloween meal:)
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 21, 2011
Great recipe. I used frozen chicken breast tenderloins and a can of chicken broth instead of the water. Cooked on high 4 hours, shredded the chicken, added the biscuits, and cooked another hour and it was great. Also, my family isn't crazy about onions so I used onion powder instead of the real thing.
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Basic Cream Cheese Frosting

Reviewed: Oct. 6, 2010
This was great. I added a bit of pumpkin pie spice to this and used it to top the pumpkin ginger cupcakes from this site. It made the perfect amount for 24 cupcakes. Definitely will make again. Super easy.
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 6, 2010
LOVE IT!! I made minor adjustments due to what I had on hand. I omitted the crystallized ginger and substituted 1 1/4 t pumpkin pie spice for the ginger, allspice, and cloves. I topped them with the cream cheese frosting II recipe from this site to which I added some pumpkin pie spice and after a couple of hours in the fridge they are perfection. I ate one (actually 2) while they were warm and they were good, but chilled with the frosting was wonderful. Can't wait to try it with the ginger. UPDATE: I still haven't tried it with the crystallized ginger, but wanted to say I make these just about weekly. I was a die hard chocoholic, but now I crave these just as much. Thanks so much for posting this recipe.
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