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Sopapilla Cheesecake Pie

Reviewed: Nov. 18, 2013
I have made this recipe a few times and there is never any left over. I even brought it to a potluck at which there were several other really schmancy baked items from some high-end boutique bakeries. This stuff was still the biggest hit! Note that I have tried it with low-fat crescent rolls and it tastes great, but I don't think the dough rolls as easily/thinly so I used a smaller dish. Also, I don't add the honey. I'm sure that would be delicious, but I think it is sweet enough without it.
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Nutty Coconut Fish

Reviewed: Nov. 18, 2013
I followed the recipe exactly, and like another reviewer I found the mustard to be overpowering and the coating did not get crunchy enough. Not bad, but just not scrumptious. I made a lot and wound up using it for fish sandwiches.
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Baked Ziti I

Reviewed: Mar. 25, 2013
Love this recipe! This was my first time making ziti, and it turned out great. Everyone went back for seconds...and thirds! I followed the recipe pretty closely, except I sauteed some garlic with the sauce, added a little extra meat and then put a really thin layer of the sauce below the first layer of ziti. This is a new favorite, and I will be making this often.
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Pesto Cream Sauce

Reviewed: Oct. 15, 2010
Delicious! Coincidentally we ordered Shrimp with pesto cream sauce and linguini a couple of weeks later at a nice restaurant and it was good, but this one is better. It's extraordinarily creamy (which my husband loves) and flavorful. I pretty much followed the recipe, except I used more like 1/3 a cup of butter and added a little cayenne and paprika. Next time I might try to make it a little lighter by using only a cup of cheese or skim milk....we'll see, I definitely don't want to change the flavor!
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