CUTNCOLOR Recipe Reviews (Pg. 1) - (18387907)

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Peanut Butter Kiss Cookies

Reviewed: Feb. 2, 2009
Extremely easy to make with few ingredients and very good. I had to make 2 batches the same evening since the first was almost all gone within an hour!
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Reviewed: Feb. 2, 2009
i had the WORST time with this recipe.
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Mini Cheesecakes I

Reviewed: Dec. 7, 2008
I love this recipe. I made it exactly as the recipe read. The first batch, I made in the mini-tins and the remainder I put into regular size tins (only made 7 of these.) The mini's I left plain and on the regular sized ones, I sprinkled chocolate chips on top of half and sprinkled brown sugar and put a few pecans on the remainder. They were all simply wonderful and very easy to make. Yes, I will make this again, and again, and again. But, I think the next time I'll try one of the other reviewers suggestions and add sour cream to half of the recipe to see what happens.
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Caramel Apple Pork Chops

Reviewed: Nov. 25, 2008
Awesome! Here's what I did... I heated all the sauce ingredients in a saucepan on the stove until the brown sugar was melted. I let it cool down and poured the mixture over the chops in a baking dish. I put it in the fridge overnight and when I came home from work, put them in the oven at 350 until they were done. They were truly good! And, very little work! I will make this again and if I have more time, I'll make it on the stovetop like the recipe suggests. YUM!
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Eggplant Pasta Bake

Reviewed: Apr. 3, 2007
I made this recipe last night. And, of course, like many people, I made a few changes but, only because I didn't have an ingredient. I used a green bell pepper instead of a red one since I didn't have it. I also had a little left over ricotta and put that in the layer inbetween the cream sauce and the pasta. Despite my changes, it came out very good. When I make this again (yes, it was that good) I will use the red bell pepper because I think it would add a little sweetness to the recipe and also add a little less onion. I used the amt as stated and it was just a little too overpowering. Also, some of us are used to thickening our white sauce. Don't do it. Follow the recipe, it thickens while it bakes. And, I don't think the ricotta made a whole lotta difference but, if I had extra, I would still add it again. If I didn't, it wouldn't be missed. Enjoy...
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Sweet and Sour Meatballs III

Reviewed: Jan. 3, 2005
Wow- okay, I'm the child of a chef, have been to the very finest restaurants and am very cautious about making a new recipe for guests without giving it a test drive with the family BUT... this was the hit of my party. Don't be afraid to try it especially with all the ingredients that don't seem like they would be appealing together. ENJOY!
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116 users found this review helpful

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