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Pumpkin Cheesecake Bars

Reviewed: Feb. 10, 2014
This recipe is a crowd pleaser and super easy. The store was out of pumpkin pie spice, so I used spice cake mix to make the crust instead of pound cake. I also made it in a 9x13 pan instead of a jelly roll pan (I was worried the mixture was too liquidy to use a jelly roll pan). I also omitted the pumpkin pie spice from the pumpkin filling. The first time I made this, it was pretty good without, but the 2nd time, I added 2 T. of sugar to sweeten up the filling a little. I let it cool uncovered for about an hour, then put it in the fridge overnight and cut it the next day. perfect.
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Flatlander Chili

Reviewed: Jan. 29, 2014
This recipe is so easy and so delicious! Don't worry about measuring the veggies exactly, I always put in whatever I have left over in the fridge and it's perfect every time. The only substitution I make is instead of the cayenne pepper, I put in 1-2 jalapeƱo, deseeded and deveined. I add back seeds depending on my audience. I've made this different ways...as written and also browning and draining the meat then mixing all ingredients in the crockpot and leaving it on Low all day (6 hours). Both were perfect and guests always asked for the recipe.
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Balsamic Bruschetta

Reviewed: Jan. 29, 2014
This was delicious! I didn't have shredded Parmesan so I just used grated and it was fine. I'll use grated the next time. I made the recipe the night before and mixed everything except the balsamic. I tossed the vinegar in about a half hour before I served it and it was perfect! I appreciate recipes I can make ahead of time.
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Frozen Peanut Butter Cheesecake

Reviewed: Jan. 28, 2014
This was a hit at my dinner party. I'm not a big dessert fan, so I didn't have any, but my guests enjoyed. I made a couple changes by mixing other user suggestions: I increased the chocolate chips to 1 3/4 c and decreased the rice crispies to about 1 1/4 cups. I also didn't know if this would be good with cool whip so I used the KitchenAid and made homemade using the whipped cream recipe from the site simply titled "Whipped Cream". It included whipping cream, 1 T confectioners sugar and 1 t vanilla. I did use 1 cup whipping cream which yielded more than this recipe called for, but it worked out. I also used a full 14oz can of sweetened condensed milk, I couldn't find a 5oz can. For the topping, I used Breyers Chocolate Flavored Ice Cream Sauce. I was hoping the container it comes in (that you can heat the sauce up in) would allow me to drizzle over the pie, but the spout is huge, so I melted it in the container it comes in, kneaded it to distribute the heat then poured it into a baggie, clipped the end and drizzled it over the pie before freezing. It made a great presentation!
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