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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 9, 2011
Diffrent than your normal stuffing... But very good. Use big square pieces ofdried bread instead of the small. They will hold up and give better texture.
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2 users found this review helpful

Baked Potato Salad I

Reviewed: Oct. 9, 2011
Very good when served hot.
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2 users found this review helpful

Chocolate Fudge Cookies

Reviewed: Feb. 16, 2008
I followed the recipe exactly and it turned out a thin, crispy on the outside and chewy on the inside cookie. Do not fear how oily the dough looks once you have rolled it in to a ball. They are not greasy at all once cooked. However, they do tend to spread out quite a bit. Make sure to leave enough room between each ball of dough. I would have to say this is a new favorite and will be made over and over. Thank you for the wonderful recipe.
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2 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Feb. 6, 2008
These were okay. The first batch I made were true to the recipe. The cookie did not spread out at all while being baked and the texture in your mouth was very dry. I added a tablespoon of vegetable oil to the rest of the dough, Rolled them in my hand and patted them down to the cookie size I wanted. This was a little better but not by much. Not a great cookie.
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Sausage-Potato Casserole

Reviewed: Jan. 18, 2008
Great flavor but was greasy.
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Bruschetta Chicken Bake

Reviewed: Jan. 17, 2008
This is an easy, simple and tasty meal. Try mixing up this recipe with different combinations of canned flavored diced tomatoes. Using a variety of flavored croutons can jazz it up some too. A wonderful flavor combination is Diced Tomatoes with Basil, Garlic and Oregano; kiss the cook who came up with this in a can), with cheese garlic croutons.
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1 user found this review helpful

Chocolate Truffle Cheesecake

Reviewed: Jan. 17, 2008
My first cheesecake to ever come out looking perfect. The taste is truly decadent and chocolaty. The texture is dense and smooth. The only complaint is there was not enough cookie crumb mixture to go all the way up the side of the pan. Next time I will increase the crust by half.
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2 users found this review helpful

Special K Cookies

Reviewed: Jan. 17, 2008
These did not turn out for me at all. The end consistency was chalky and the cereal became almost stale.
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0 users found this review helpful

Tater Tot Hot Dish II

Reviewed: Jan. 17, 2008
This is a great dinner that can be made ahead of time and frozen for a quick but tasty busy night meal. Leave French fried onions off until the last 30 minutes of baking. (Remember not to put a frozen glass pan in a hot oven because it might break). Bake at 350 degrees for 1hour and 30 minutes.
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11 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jan. 17, 2008
Instead of cooking the sweet potatoes, I purchased one 40oz can and one 15oz can of orange and pineapple flavored sweet potatoes. This did give a little extra depth in flavor and a little less time in the kitchen. Next time I will add a little more cream and butter for a smother creamier texture. All and all this is a great recipe.
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3 users found this review helpful

Eric's Best New York Style Cheesecake

Reviewed: Jan. 1, 2008
The texture of this cheesecake is silky and dense. The egg does not dominate the flavor of this cake, but joins in with the creamy flavors of the cream cheese and sour cream. This works well in a ready made crust, home made crust or all by its self.
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8 users found this review helpful

Peanut Butter Cake II

Reviewed: Jul. 10, 2007
This cake has a wonderful flavor. It is great without the frosting and topped with vanilla ice cream. If you decide to use the frosting in this recipe I would suggest a thin layer because it is a bit much for the cake.
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1 user found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 31, 2007
I wanted to find a light and refreshing appetizer for a spring get together with a few friends. This fit the bill. Using a food processor saved a lot of chopping time and small pieces of fruit is a major key in this recipe. I then used a colander to drain some of the juice off before adding the sugars. The consistency was perfect. I bought a bag of cinnamon pita chips and also made the cinnamon chips from this recipe. (Next time I will double the amount of chips that I make) The store bought chips were hardly touched. Turned out perfect!!! Everyone raved. Thank You
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4 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jan. 19, 2006
I love this recipe the way it is... Simple and delicious. Thank you for a keeper.
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Artichoke Spinach Spread in Wonton Baskets

Reviewed: Jan. 19, 2006
These would have been better fried like a wonton instead of baked. The baskets turned out very hard. I would also recommend chopping the spinach to small bits and not strands.
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St. Louis Toasted Ravioli

Reviewed: Jan. 19, 2006
I did not like these much fryed. I thought they were too oily. I might try them baked.
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2 users found this review helpful

Mississippi Six

Reviewed: Jan. 19, 2006
This has a great taste. I did add ½ a pound of cooked mild sausage crumbled. And of all things I had to add a little salt because I over rinsed the dried beef. I did get a giggle when a couple of girls were fighting over who got to eat the top of the bowl. Thanks for a great recipe Kelli
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2 users found this review helpful

Church Windows II

Reviewed: Jan. 19, 2006
I did not care for this at all. Sorry
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4 users found this review helpful

Kisses Peanut Butter Pie

Reviewed: Jan. 19, 2006
I thought I had a sweet tooth. This was way over the top. Sweets normally do not sit long in our house. This lasted a whole week. Too rich for us.
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0 users found this review helpful

Deer Poppers

Reviewed: Jan. 4, 2006
I can not rave enough about this recipe. Most of our meals consist of deer meat and this was one of the best. I did reverse some steps and make a few alterations. I left out the Greek and steak seasonings, marinated the jalapeno slices with the meat, put the jalapeno slice on top of the bacon rolled venison( this makes it easier to be removed and looks good on the serving tray), Then I lightly sprinkled with Montreal seasoning and baked at 400 degrees for ten minutes and then crisped them up in the broiler. Thanks DJ8BUD
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42 users found this review helpful

 
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