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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 3, 2007
Always a crowd pleaser, even amongst all of the 'fancier' Christmas cookies on the platter! I have made these for several years now and they always turn out great and stay nice and soft. I use all butter, as other reviewers have said, and I add 1/2 tsp of allspice for extra zing. Delicious!
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Down Home Macaroni and Cheese

Reviewed: May 7, 2008
My southern born and bred hubby begs for this dish all of the time! I have made it for almost every holiday meal for the past three years because my family all demand I make it. lol It is super easy and delicious. I have made it in a lower fat method before by using reduced fat and/or fat free ingredients and whole wheat pasts noodles and it is still tasty, but not quite as soul satisfying!!
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Cream Puffs

Reviewed: Dec. 3, 2007
These get rave reviews every time I make them! My family actually requests these any time they are coming to visit. I like to drizzle melted semi-sweet choc. chips on top for a little something extra special. Soo yummy and deceptively easy!
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Blackened Salmon Fillets

Reviewed: Dec. 3, 2007
One word - YUM!! I made this for the first time last spring for my hubby's b-day and we love it so much we have it at least once a month. I serve this along with the Avocado, Tomato and Mango salsa and jasmine rice. Delicious!! (It does have quite a bite to it, so if you don't care for spicy seasonings, cut down on the cayenne or skip this altogether.)
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Delicious Ham and Potato Soup

Reviewed: Mar. 17, 2014
This was souper yummy! ;-) I did add a bit more seasonings to it (extra pepper, etc) because I thought it was a tad bland, but in actuality the subtle cramy flavor from the potatoes is the perfect backdrop for the other ingredients you toss in. Ham, yes, but you could throw almost anything in the pot and as long as you followed the original ratios of solid/liquid you would have a delicious meal.
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Fluffy Pancakes

Reviewed: Jul. 19, 2014
This recipe made the absolute best pancakes ever! Truly fluffy and golden and delicious. The only small change I made was to reduce white sugar to 1 TBSP and add in a TBSP of powdered sugar. (The best pancakes I have ever had were in a little restaurant in Kauai and one of the "secrets" they shared was the incorporation of powdered sugar into their batter so I wanted to try it. these pancakes truly rivaled those, they were so good!) I will make this recipe again and again, it is a keeper!! Thanks!
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Greek Pasta Salad I

Reviewed: Jun. 4, 2009
SO yummy!! I made this for a club get together and the ladies all loved it! Even better the next day. I used balsamic vinegar instead (because I LOVE balsamic :-) and garden tri-color rotini instead of the called-for noodles, because they are pretty and hold the sauce better. Great recipe! I will definitely make this again and again.
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Perfect Turkey

Reviewed: Mar. 17, 2014
I make this every year for either Thanksgiving, Christmas or both and it is always a crowd pleaser! Double or triple up on the veggies, though!
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Avocado, Tomato and Mango Salsa

Reviewed: Dec. 3, 2007
This is a staple in my home!! We love to have this with Cajun grilled Salmon and jasmine rice and then enjoy the leftovers with tortilla chips for days after! Soo good. I do reduce the amount of olive oil to 1 TBSP and I add a bit extra jalapeno (we like our food with some kick!) It's a great make-ahead too, as it's even better the next day. Make this for company and they will be begging for the recipe!
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The Perfect Cinnamon Roll Icing

Reviewed: Jul. 19, 2014
Just tried this icing recipe for the first time this morning and it is wonderful! The only minor change I made was to add a bit more vanilla because we like a heavy vanilla flavor. This whipped up so nice and creamy, light but thick at the same time. I used my Kitchen Aid mixer and made sure my butter and cream cheese were softened but not at all melted. (If your butter is melted at all you will get a thinner consistency of icing) I let the mixer beat on power 6 for a few minutes and the icing came out just perfect. Used it to frost a 13x9 pan of cinnamon rolls that I made using 1/3 of the dough from Grandma VanDoren's white bread recipe with filling made from Clone of a Cinnabon recipe (both on this site) Delicious!! Thanks for the great recipe!
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Gingerbread Men

Reviewed: May 2, 2007
I have made these gingerbread men for several years now and they are always a big hit! My family begs for them each Christmas and they are the first cookie to go. I do alter the recipe a bit by adding 1 tsp each of salt and allspice. Plus you really need to at least double this recipe if you want a good number of cookies. I use a fairly standrd Wilson cookie cutter and only get about 18 cookies per recipe. I could eat that many myself, these are so good!!
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Sugar Cookie Cutouts

Reviewed: Feb. 15, 2014
Made these sugar cookies yesterday for my daughters' Valentine's Day tea and they turned out great! I am not a fan of making cut out cookies normally because the dough is either too sticky or cracks or the shapes lose their shape, etc, but this dough erased all of those problems for me. It was an absolute breeze to work with, baked perfectly and held its shape beautifully. I am not sure why this dough came out sticky for some reviewers, because mine was only refrigerated for one hour and was not sticky at all. I rolled the dough out between two sheets of parchment paper, but honestly probably didn't even need to, and did not use one bit of flour or powdered sugar for rolling, because I just didn't need it. My cookies baked in about 10 minutes and came out firm but chewy not crunchy, if that makes any sense. lol I did make a couple of modifications: I used butter-flavored shortening in place of the butter, substituted half and half for the heavy whipping cream (because I didn't have any) and added 1 tsp of salt and some extra vanilla. I do not think any of those changes would have dramatically affected the way the dough turned out, though, so I am still giving the original recipe 5 stars. This is now my go-to for sugar cookie cut-outs. Thanks for a great recipe!!
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Easy OREO Truffles

Reviewed: Dec. 6, 2007
I got this recipe for "Oreo Balls" at my cooking club cookie exchange last year and have had HUGE success with them. I made them for my hubby's company picnic and they were so well received that I had people actually asking if they could pay me to make them for their families for the holidays! The recipe I have is the same as this except it calls for refrigerating the scooped balls for 1 hour before dippings, and also calls for dipping half of them in milk chocolate and half in white chocolate, then drizzling the opposite flavor over the top. (a slotted spoon works really well for both dipping and drizzling) An A+ recipe for sure!
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Judy's Strawberry Pretzel Salad

Reviewed: May 2, 2007
This jello salad is a staple in my hometown in western PA, showing up as a side dish at every family function, but surprisingly few people here in my new home of Columbus, Ohio were familiar with it. This recipe is the best I have ever come across and has been a HUGE hit every time I make it. My Georgia-born hubby had never heard of such a thing when I first made it for him and now he begs me to make it! Anything that gets him to praise my culinary skills deserves 5 stars..a nd then some! :-)
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 3, 2007
I just made 9 dozen of these for a Christmas cookie exchange and they came out beautifully! I used 1 pkg of Craisins (which I pre-soaked in warm water to soften) and 1 pkg of white chocolate chips. The only changes I made were that I reduced the amount of white sugar by half and added some salt (I personally like the salty/sweet combo in my baked goods) The cookies came out perfectly! Very tasty..and I am not a big fan of cranberries. This one is a keeper!
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Ultimate Twice Baked Potatoes

Reviewed: Jul. 14, 2010
So yummy! I made these tonight with the Blackened Chicken recipe from this site and it was a winning combo. The only reason I am reluctant to give this recipe 5 stars is because I feel the baking temp is incorrect. Baked potatoes are usually done at 400 degrees, so that is what I baked my 8 medium sized potatoes at and they were perfect in 45 minutes. I did have some difficulty scooping out the middle of the potatoes without completely destroying the skins, though, so perhaps baking them longer at a lower temp makes this easier? (but I doubt it) I also didn't whip my filling entirely, because I wanted to keep some texture in there. If you use the mixer for too long or at too high of a speed the sour cream will break down too much and could turn your filling runny. Mine was perfect and my family gobbled these up. Thanks for a great recipe! (but try baking at 400 )
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Blackened Chicken

Reviewed: Jul. 14, 2010
Just made this tonight for the first time and thought it was very tasty! I followed the recipe for the seasoning mix exactly and the flavor of these was honestly just like you get at restaurants. The only reason I gave this 4 stars instead of five is because, like most other reviewers, I needed to cook my chicken much longer than the stated 5 minutes to achieve a center that was no longer pink. Other than that great recipe! I will be making these agin.
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Vanilla Glaze

Reviewed: Jan. 12, 2011
I made this glaze to go over several different cookies at Christmas time: Beth's Spicy Oatmeal cookies and gingerbread men. The glaze was the perfect addition to both. As with any glaze, the amount of milk you use is going to depend on the consistency you are trying to achieve. Since I wanted a glaze closer to a frosting I used heavy cream in place of the milk and added a couple of tablespoons (didn't really count.) Delicious! I
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Pumpkin Roll Cake

Reviewed: Mar. 17, 2014
This was easy and delicious. I had no trouble getting the cake to roll up and had no cracks. I do think the ratio of filling to cake was a bit off, but otherwise the recipe is terrific.
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Robbi's M&M Cookies

Reviewed: Nov. 24, 2013
Just made these for the first time. I followed the recipe almost exactly - just used 1/2 butter & 1/2 butter flavored shortening instead of all shortening. Cookies came out delicious, but just a bit crunchier than I would have liked, even though they were baked only 8 minutes. So I am thinking that next time I may try all shortening as the recipe suggests and forget about the butter. (thinking that may be what made them crisp up?) This recipe would make a good base for almost any flavor of candies, chips, etc, too.
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