Erin Recipe Reviews (Pg. 1) - Allrecipes.com (18197947)

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Cheddar Baked Olives

Reviewed: Jan. 13, 2012
Love this recipe, though I prefer to use black olives, and I generally add more butter (til the dough seems right). I usually triple or quadruple the batch, and place the dough-wrapped olives onto large baking sheets and into the freezer for a couple of hours. Then you can put them into freezer bags so you can pull out however many you want, and they're not stuck together.
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Berry Oatmeal Muffins

Reviewed: Sep. 28, 2011
I made this just as written, with the exception of using frozen raspberries that had been defrosted and drained. They turned out amazing! Will definitely be making again!
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Broccoli Chicken Casserole II

Reviewed: May 9, 2011
This has been a favorite of mine for years, with one small change. I always sprinkle bread crumbs on top of the cheese, maybe a cup? (I never measure, so I'm not sure) It makes the top nice and crunchy. It also works as a vegetarian meal -- just substitute more broccoli or cauliflower for the chicken, and cream of broccoli soup in place of the cream of chicken. I use it this way as a great Lent meal.
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Marinade for Chicken

Reviewed: Jan. 9, 2011
Amazing! It's fantastic grilled, and even better when it's used the next day cold in a pasta salad. This marinade gives it just enough flavor without being overpowering. I have to feed a picky husband and 4 kids under age 6, and this is one thing we ALL love. The only change I've made when I needed to is to use prepared mustard instead of dry (when I'm out of dry), which works really well to substitute.
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Old-Fashioned Onion Soup

Reviewed: Sep. 15, 2007
This is a super easy soup to make. The smell is incredible. I'm going to try it with beef broth, but it's really good with the chicken, too. The perfect cold weather soup!
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Ally's Chocolate Chip Cookies

Reviewed: Aug. 14, 2005
Not a bad flavor, but totally wrong consistency for cookies. Would probably make pretty good muffins, though ~ they had more of a bread/muffin kind of texture.
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