BARBARALB Recipe Reviews (Pg. 1) - Allrecipes.com (18098870)

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Hot Bean Dip

Reviewed: Mar. 20, 2009
This was delicious. I made it for my book club gathering, halved the recipe to serve 8 and it was the perfect amount. I put it together as a last minute addition and didn't have all the ingredients, I used a bit extra taco seasoning, used a few shakes of onion & garlic powder and omitted the green onions since I didn't have any. Delicious and quick, thanks for sharing this recipe.
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Honey Of An Oatmeal Bread

Reviewed: Mar. 6, 2008
Fabulous bread, great texture, soft, light and moist. I substituted 1/2 c. whole wheat for bread flour and used overflowing 1/2 t. regular yeast and 1/2t. rapid yeast the 2nd time I made this and it rose to the top of my bread machine. I think the rapid rise really made the difference, but still loved the 1st loaf with all regular yeast. Also, liked it best with all white bread flour, but do prefer to make it healthier with whole wheat.
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Cashew Raisin Rice Pilaf

Reviewed: Jan. 24, 2008
Delicious, I used pecans and golden raisins because that is what I had on hand. Will be making this again.
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Bread Pudding II

Reviewed: Jan. 22, 2007
Absolutely delicious. I made it with 1 cup skim milk & 1 cup fat free evaporated milk, and used egg substitute and splenda for baking. Served it with breakfast and it was gone quickly. Thanks for sharing.
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Bobbie's Oatmeal Cookies

Reviewed: Jan. 19, 2007
My 4 year old son and I just took the last batch out of the oven our whole family has eaten more than a dozen already. I even used egg substitute and Splenda in place of the white sugar. My husband who believes that cookies are not as good when healthy ingredients are substituted has admitted that he would never know the difference. I also added 1 tsp. of cinnamon and soaked the raisins in the egg and vanilla for 1 hour to soften, but neither would be necessary, it is just our personal preference. I wasn't sure about the chocolate chips, but they add the perfect flavor. Delicious oatmeal cookie recipe, we will definately use this one again.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 21, 2006
The absolute best chocolate chip cookie recipe ever - we can't stop eating them. They don't even come close to the old standards. I like to use M&M's in mine, especially red & green at Christmas.
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Amazing Whole Wheat Pizza Crust

Reviewed: Jan. 21, 2006
Delicious crust (we ate one right away and froze the other one). My husband and kids can't wait to make pizza again and I love that it's healthy for them. Thanks for sharing this recipe.
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Exquisite Pizza Sauce

Reviewed: Jan. 21, 2006
This was great for our homemade pizza (used "Amazing Whole Wheat Pizza Crust" recipe from this site). It's so quick and easy to maek and much better than jar sauce. Next time we're making it for a pizza with Bacon-Cheeseburger toppings.
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Restaurant Style Spaghetti Sauce

Reviewed: Jan. 21, 2006
My husband said this was the best homemade sauce he's had. It's now my favorite recipe. I doubled the recipe (but not the wine) but used 1 can crushed tomatoes and 1 (28 oz) can whole peeled (and crushed them with my hands); I also used hot sausauge and added 1 Tbs of sugar. After browning, I cooked everything in a slow cooker on low all day (8-9hrs). DELICIOUS!!! Thanks for the recipe.
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Santa's Whiskers I

Reviewed: Dec. 26, 2005
I made these for Christmas because my son loves candied cherries and I can't stop eating them! They have a great texture. I used 1 1/2 t. vanillia and 3/4 pecans though.
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Creamy Peanut Butter Fudge

Reviewed: Dec. 26, 2005
Everyone loved this fudge on Christmas. My 6 year old son is begging for more and my niece asked to take some home. It was pretty easy to do even with the help of my 3 year old. I used a thermometer and cookied it unitl 234 degrees, then allowed it to cool to 125 before stirring in the peanut butter and vanilla. It's very soft, but does set well in the refrigerator or even the freezer.
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Sweet Potato Casserole II

Reviewed: Dec. 1, 2004
This was delicious. I tried it a few days before Thanksgiving and even my husband (who will never eat sweet potatoes) asked for me to make again it for Thanksgiving dinner!!! You need about 5 or 6 medium sweet potatoes to get 4 1/2 cups mashed. I made a few adjustments the second time I made it and it was even better. 1.) used 1/3 cup evaporated milk instead of regular 2) seasoned potato mixture with 1 tsp cinnamon and 1/2 tsp nutmeg.
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