CODYSMOM3 Recipe Reviews (Pg. 1) - (18186825)

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Triple Fudge Brownies

Reviewed: Oct. 29, 2007
I've made this recipe many times and EVERYONE Raves! I've also substituted butterscotch pudding and chips and butter cake mix with smashing results. This is by far my favorite brownie recipe.
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9 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2012
Excellent - and my husband LOVED IT! Tastes like cheesecake, but so much easier to make. I doubled the recipe and made one "pie" without the crust in a loaf pan so my gluten-free friend could enjoy. She ate it for breakfast!
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0 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Mar. 14, 2013
This stuff is the bomb! And here's how I changed it (LOL!): I omitted the water and cut back on the sugar a tad. The sauce will thicken when you add it to the sauteed beef due to the corn starch. My hubby likes to add the green onions at the very end - no cooking. I like to add a teaspoon or two of Sriracha sauce to add some heat. If you want to cut back on the fat, simply grill the meat, then cut it. You'll need to thicken the sauce with corn starch if you use this method.
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Ono Butter Mochi

Reviewed: Jun. 29, 2013
Excellent. I didn't have whole milk, so I used two cans of coconut milk instead. Mine cooked for 1 hour and 20 minutes, which is a bit longer than it took for the cake to disappear at work the next day! Rave reviews all around.
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Cream Corn Like No Other

Reviewed: Nov. 18, 2013
DH gave me very short notice one evening, that he needed a dish for the potluck at work the next day. So I found this recipe, and have been making it ever since. My friends ask for it every year for Thanksgiving and Christmas. One even phoned me from her vacation cabin for the recipe. I play around with the spices a bit (always using Penzey's Spices), depending on what my main course is. I add jalapeno powder to make a great side dish for chicken enchiladas! My favorite add in is Penzey's Fox Point seasoning instead of just salt. Otherwise, the only other thing I do differently is to use 2 cups of half & half (instead of cream and milk), and just whisk corn starch (no gluten for me) in from the beginning. I've never had it turn out soupy. And if it did, I'd just add more corn starch.
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5 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 13, 2014
I have a wheat allergy, so I swapped gluten-free flour for the all-purpose flour. EVERYONE LOVED IT! It is the best cornbread I've ever made.
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2 users found this review helpful

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