Kathy Collins Moore Recipe Reviews (Pg. 1) - Allrecipes.com (18027572)

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Kathy Collins Moore

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Garlic Butter

Reviewed: Nov. 18, 2014
I make this, and keep on hand at all times!!! I too cut down on the salt as I use salted butter. About the only difference I do is I use roasted garlic, because I dearly love the sweetness the roasting releases, it gives a little different taste---try it! Thanks Denynce!!!
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Tater Tot Casserole III

Reviewed: Feb. 7, 2013
We do this casserole with bagged frozen hashbrowns, as opposed to tater tots----and we add either diced green chile or diced jalapenos---it is great, it does sound odd, but it is sooooo good!!!!
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Basic Bechamel Sauce

Reviewed: Feb. 6, 2013
The reviewer who lowered the amount of milk to a cup for serving 2 people needs to lower other ingredients as well. If you start with equal amounts of flour and butter, you will be fine, increasing it or decreasing it, then just add milk as it cooks to the consistancy you want. This is a basic quart recipe----and works well for MANY things!! I like to add cheeses---parmesan and use it in lasagna.
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Slow Cooker Creamed Corn

Reviewed: Jul. 18, 2011
I love this recipe, we have made it for years, I now take all the ingredients except for the corn, toss in a bowl, and I add a couple of slices of American cheese, and microwave it until I can cream it all together, then I stir in the corn, and dump in the crockpot on low until time to call in the family. Everyone has loved it! Even if you are not a traditional creamed corn eater, you ought to try this!
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Grilled Bacon Jalapeno Wraps

Reviewed: Jun. 26, 2011
We do these in the oven on a regular basis, calling them Gator Eggs (no idea why!!!) If you use slice the pepper in half lengthwise, then use a spoon to scrape out the insides---the seeds and membranes, it is much easier than a knife. Removing them will ease the heat of the pepper, but so will cooking it long enough, you have to cook them long enough to allow the pepper to release it's oils.....then they are mild as can be! You get the jalapeno taste without the heat. If I tried making them using only 6 peppers, I would get run out of town, we make them by the dozens!!!
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