Mary Adams Hogan Profile - (1827519)

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Mary Adams Hogan

Mary Adams Hogan
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Member Since: Sep. 2000
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Buffalo Chicken Mac and Cheese
Made this for my husband and son. I didn't eat it because I am on a low carb diet. The sauce tasted good but my son who loves anything "buffalo" said it wasn't hot enough. Not enough flavor for him. He said it was just ok. My husband didn't care for it at all. We won't be making this again. Oh and my son wasn't fond of the bread crumbs. Maybe a little less and he would have liked it more.

0 users found this review helpful
Reviewed On: Mar. 24, 2014
Pretzel Salad
I made this tonight and it is so awesomely good!! I had no problem with the pretzel crust. Came out perfect. I let it cool for about 1/2 hour. (For the cream cheese mixture I used confectioners sugar-same amount instead of white sugar) Been making this cream cheese mixture for 35 years now and always with confectioners sugar. (I make it to put in a graham cracker crust-chill and either eat it plain or with blueberry or cherry pie filling on top) I layered the cream cheese mixture on top of the pretzel crust and made sure it was all the way to the edges to keep jello from seeping through. (I used 3 8oz. cream cheese for more flavor and a thicker layer) I didn't chill after this layer. I poured the cooled jello on top and then added the strawberries so that I could spread them all over evenly. I used frozen strawberries cut in 1/2 and added about 1/3 cup sugar to them to take some of the tartness away as they were thawing. After 4 hours the jello was still not set up so I put it in the freezer for about 45 mins. and then it was perfect!!! Will definitely be making this again. Might try the raspberries and raspberry jello next time.

3 users found this review helpful
Reviewed On: Feb. 2, 2013
Slow Cooker Italian Beef for Sandwiches
I make something similar to this but using Chuck Roast. I use the Italian dressing but also add brown gravy and Ranch Dressing (all powder mixes right from the envelopes) I use 2 envelopes of each because we do two roasts at a time. I will be using Rump Roast this time (for Christmas) because the store was out of Chuck Roast which is why I came on here to find a recipe. This way of making roasts in the crock pot is so good and so easy and one of our families favorites. I brown the meat first on the grill and add cloves of garlic and an onion and the powdered mixes and that's it. I cook on high temp. for about 7 hours till it's nice and tender! You won't be disappointed!!!

2 users found this review helpful
Reviewed On: Dec. 23, 2011
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