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Funnel Cakes I

Reviewed: Jan. 1, 2011
This recipe is great! Took other's advice and added 1 tsp vanilla and 2 tbsp sugar to the batter. Perfect!
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6 users found this review helpful

Shrimp Linguine

Reviewed: Dec. 31, 2010
This was very good! Substituted 1 cup half and half for heavy cream. Leftovers are not a good idea...the sauce soaks up in the past quickly, so eat up!
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9 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Dec. 25, 2010
This recipe tasted great! I added 6 eggs, 8 slices toast cubes and 1 tsp garlic powder. Everyone enjoyed it!
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1 user found this review helpful

Butter Pecan Cookies

Reviewed: Dec. 25, 2010
These were so good I could not stop eating them. I added 1/2 tsp vanilla, added 3/4 cups packed brown sugar, and I chopped up 1/2 of the pecans and added them to the batter. Instead of flour I pressed the cookies down with powdered sugar using my fingers (fingers worked better than glass bottom for me).
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7 users found this review helpful

Italian Butterball Cookies

Reviewed: Dec. 19, 2010
These cookies are nothing like the italian cookies I would get in NY at the bakeries. They taste okay, a little on the dry side. Will keep looking for a better recipe.
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1 user found this review helpful

Cassata Cake Ricotta Cheese Filling

Reviewed: Dec. 12, 2010
Recipe calls for too much cinnamon. Suggest cutting cinnamon down to 1/4 tsp. Also suggest using mini choc chips in place of choc squares. If you're looking for enough filling for only one layer, be sure to cut the recipe in half as this recipe yields enough for 3 or 4 layers.
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10 users found this review helpful

Country Apple Dumplings

Reviewed: Dec. 12, 2010
Recipe is fairly easy to make and tastes pretty good for a quick version of apple dumplings. I took other's advice and modified recipe as follows; used 3 Gala apples and sliced the wedges larger, 1/2 cup white sugar, 1/4 cup dark brown sugar and used sierra mist in place of mountain dew. Also used reduced fat crescent rolls. I added the soda to the bottom on the pan not on top of the dumplings to keep them from getting soggy.
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1 user found this review helpful

German Rouladen

Reviewed: Dec. 2, 2010
This recipe was pretty simple and tasted great. I slightly altered the recipe and used dijon mustard because I could not find the German stone ground mustard, I used sweet relish instead of dill pickles, and used garlic powder in place of onions. I then thickened the gravy with a little bit of a cornstarch and cold water mix. Served it with potato pancakes and appleasuce. YUM!
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2 users found this review helpful

Streusel Kuchen

Reviewed: Dec. 2, 2010
This recipe is tasty but a bit on the dry side. I doubled the cake ingredients to get a thicker cake and used chopped walnuts in place of pecan. When doubling I used 1/4 c shortening and 1/4 cup margarine. I also cooked it for 35 mins since I doubled. Think I will try 30 mins next time and all margarine instead of shortening. UPDATE: Doubled recipe again but used 1/2 cup margarine (no shortening) and 1 tsp vanilla and baked it for 35 minutes. Came out less dry this time.
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3 users found this review helpful

Corn Souffle

Reviewed: Nov. 28, 2010
This recipe was okay, nothing to write home about. Think I may try another users suggestion to add jiffy corn bread mix to it as it was kind of a mushy mess.
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4 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Nov. 23, 2010
This recipe was pretty good, but definitley not like a traditional beef stroganoff. I omitted the chopped onion, used 2 cans golden mushroom soup, 1/2 cup water, 1 packet beef bouillion, few dashes garlic powder, few dashes black pepper, used 4 oz cream cheese and few tbsps sour cream then thickened the sauce with cornstarch. 5-6 hours on low was long enough to cook it, sauce started burning around edges around 5-1/2 hours on low so adjust cooking time.
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0 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 23, 2010
Made this tonight, everyone loved it. Used canned carrots, canned potatoes and canned sweet corn and it was still delicious and easy to make. Only had to boil the chicken.
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0 users found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Nov. 17, 2010
I have been making this recipe for a year now. These are the best peanut butter cookies I ever had! Everyone enjoys them. I make the recipe to a T except I substitute 1/2 cup canola oil in place of shortening. They come out so soft and chewy :)
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1 user found this review helpful

Ricotta Cheese Cookies

Reviewed: Nov. 16, 2010
I've used this recipe for years now, it is a very simple cookie to make. Everyone loves them and requests me to make them for the holidays. I omit the glaze and use color sugar on top instead.
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2 users found this review helpful

 
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