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Peanut Butter Kiss Cookies

Reviewed: Feb. 12, 2012
This is a great, quick recipe! I did make some of the recommended changes others have mentioned. I did half white sugar/half brown (didn't do the confectioners sugar out of laziness) and added 1/4 cup flour. Did 1 oz cookies and the cook time was perfect. This recipe doesn't taste as good as the regular recipe, but it's not bad and is worth making when time and convenience are a factor. It's not something I'd take somewhere, but it's perfect for a quick treat at home with the family. I also like that this doesn't make a huge amount of cookies...it's great for that quick fix when you get that sudden cookie or chocolate urge. It's also a great recipe for kids! Before baking, I used the back of my scoop to slightly flatten the cookie and then pressed down lightly in the center so there is a small groove in the middle of the cookie. This made a perfect spot for the chocolate to melt without it melting all over the place.
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Lit'l Smokies® Mummy Dogs

Reviewed: Oct. 18, 2011
Give yourself plenty more time than the recipe suggests for prep time. It took me an hour to make 60 mummies (doubled recipe) ready to cook. I used a pizza cutter to cut each dough rectangle into 12-14 (long side) strips. Then I'd roll one strip away from the rectangle and as I did I would roll it out a little until it was almost double in length. I would then use one whole strip to do the bottom of the mummy. I would roll out the next strip and use half of it to do the top of the head. This seemed to speed things up once I figured that part out...though it still took a lot of time.
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Peanut Butter Chicken Skewers

Reviewed: Jul. 6, 2011
We loved this! The reserved part of the sauce even tasted great on the potatoes and broccoli I served with the chicken. I did put less water in the sauce than the recipe calls for to make it more sticky on the chicken, and then later I added some extra water to the reserved sauce for post-cooking dipping. I skipped the basting part b/c it got hectic while I was cooking, but I would make sure I do that next time. I will definitely be making this again and can't wait to play around with the spices--we like it spicy at our house!
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Easy Decadent Truffles

Reviewed: Jul. 24, 2010
I LOVE this recipe! I didn't have enough chocolate chips (I had about 1 1/4 cups) so I added a heaping spoonful of unsweetened cocoa (prob about 1/4 cup) to the melted chocolate chips. I didn't add any extra sugar. I think I like this way almost a little better than the original recipe. I've found that 60 mins in the fridge is too long, so I just pop it in for maybe 20 minutes before shaping. I've done all sorts of variations with flavors and coatings, and my personal favorites are coating in more unsweetened cocoa and adding raspberry jam to the truffle mix. Also, these freeze great! I can make a batch, eat my fill, and throw the rest in the freezer to enjoy one or two at a time on another day!
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Different Chicken Divan

Reviewed: Jul. 12, 2010
This was delicious! My family even voted to make it again sometime, and that means something at our house! I altered the recipe a little to make it more palatable to my family. I also made for a 9x9 pan. In the bottom of the pan I poured one can of corn. Followed with 14 ozs canned chicken. I then liberally sprinkled with pepper and garlic powder. Combined in a bowl: one can Healthy Request cream of chicken, about 1/4 cup mayo, 2 tsp curry powder, some lemon juice, a shake or two of red pepper and parsley, more pepper and garlic powder to taste, and a handful of mozarella cheese. Thinned with a little bit of milk and poured on top. Topped with a handful of cheddar cheese. Served over mini shell noodles and with ritz crackers on the side for my kids to mash up and put on top. My husband even liked this and he doesn't like curry anything! Next time I want to try it with asparagus!
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Asparagus Appetizers

Reviewed: Jun. 5, 2010
I thought this was very tasty! I did 3 ozs of the bleu cheese b/c I didn't want it to be too strong for the kids at a family function. I also forgot to add some spices to the cheese mix (as recommended by other reviews) and so sprinkled garlic powder and sea salt on top before baking. In my taste batch using variations of spices on top, this was by far the best combo. I also tried both the brush method and the rolling method with the butter, and the rolling method won hands down. I just used a pair of tongs to give it a quick roll in the pan of melted butter and still only used one cube of butter. I also skipped the toothpicks. I found that soft, fresh bread stuck together just fine with the cheese sauce and I crimped the seam a little to help keep it there. And just FYI, the ones I baked immediately without freezing were done in just 10 minutes. All in all, I LOVE this recipe, though it was a little more time-consuming than I anticipated.
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 8, 2009
This was really good, but I think you MUST make some of the modifications reviewers have mentioned to make it a wow meal. I did one can cream of chicken and one can cream of celery. I added 1-2 cups of water and a cup of leftover vegetable broth I had. I used about 8 frozen chicken tenders trying to guess the equivalent to the recipe. I threw in almost half a bag of frozen mixed veggies. I added tons of spices: paprika, pepper, garlic powder, onion powder, parsley, basil, a little bit of cumin and a really little bit of cayenne. I omitted the onion and butter out of personal preference. I turned the crock pot up to high for about an hour to get things going, then turned it down to low. With about two hours till dinner, I shredded the chicken, tasted to adjust the spices, added a little bit of corn starch to thicken, and added the biscuits. I used one jumbo-sized, 8-count can of biscuits that I rolled into about 1-inch balls and dropped in. I turned it back up to high and let that cook for about 2 more hours. My kids loved it and after two bites asked me to make it again sometime. Next time I will make a few minor tweaks: maybe double the chicken as it didn't seem to be enough. And even 1 can of jumbo biscuits was too much for my family. I would try a smaller can next time. I also would add more of the frozen veggies. The meal was slightly too salty, so next time I would be sure to use the lower-salt soups and broth in it. I can't wait to make this again. Yum!
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Paprika Chicken with Sour Cream Gravy

Reviewed: Oct. 6, 2009
Wow! I was pleasantly surprised at how good this recipe turned out. Here's what I did based on some of the other reviews (and what I had): 8 chicken tnederloins cut into pieces for my kids. I was very generous on the spices (mine tend to be old) and added some onion powder and a few shakes of cayenne, tossed chicken and spices/flour together in a gallon-sized bag to coat. Browned in olive oil. Added two cans of cream of chicken, thinned with some milk. Didn't have any green onions, but it was still great without. Added the sour cream at the end. Cooked fettucini noodles and mixed in with sauce and chicken before serving. Everyone loved it, even my kids. Will definitely be making this again!
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Spicy Grilled Shrimp

Reviewed: Jun. 4, 2009
This was pretty yummy, but I do have to admit that I was halving the recipe and forgot to halve the cayenne pepper! Wow! So it was a little too hot for my taste (and I had to rinse it off for my kids), but I can't wait to try it again when I can also taste the other spices on it. I also completely left out the salt. And next time I would probably use precooked shrimp. The peeling and deveining adds so much time that the quickness of this recipe is quickly lost in the prep time. I cooked it with pineapple chunks on the skewers, and it was a good thing I did in this case since the heat needed a little tempering. I served it with a side of brown rice and asparagus mixed with some terriyaki sauce and also added some of the pineapple and pineapple juice from the can.
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Fresh Asparagus and Chicken Casserole

Reviewed: Apr. 8, 2009
So I'm rating MY version of the recipe b/c it did end up significantly different from the original. I did about 6 or 7 chicken tenders. I also used whole wheat pasta too. I used about half a bunch of asparagus, a half can of vegetable broth, red pepper, and dried onion, garlic and celery flakes and the oregano. I was out of sour cream, so I ended up substituting a package of lite cream cheese. I also didn't have any parm, so I used what I had, which was pizza cheese. And despite all that, it really turned out quite good. I think next time I would do a little more chicken and asparagus in the mix and up the spices just a smidge. Surprisingly, I really liked the cream cheese in it! I also left it covered for 20 minutes to help keep the noodles moist, and uncovered it the last 5-10 minutes. Oh, and I threw on some bacon bits as an afterthought when I took the lid off. That seemed to add just enough flavor without making it seem too bacon-tasting. I definitely will be making this version again with the few tweaks I mentioned! Thanks for a great place to start!
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Artichoke Chicken

Reviewed: Mar. 5, 2009
I was pleasantly surprised how well this turned out. Even my kids (4 and 3) ate it. I followed many of the suggestions, and here's what I did: I used chicken tenderloins and lightly sprinkled both sides with salt, pepper, garlic powder, and onion powder. For the sauce, I used about a 1/2 cup of light mayo, and about 10-12 ounces (eying what's left of my 16-oz carton) of light sour cream. I'm not a big measuring type person, so I sprinkled in more onion powder, garlic powder, cajun seasoning, crushed red pepper, and salt and pepper, all to taste. I also added a handful of frozen, chopped spinach and the jar of drained, marinated artichoke hearts. I pureed all of this to even out the texture for my kids. Over the chicken I first put a layer of Parmesan and mozzarella cheese till lightly covered. Then I poured the sauce over the chicken and topped with more Parmesan and mozzarella cheese. I baked it as indicated and served with fettuccine noodles and white rolls (for sopping up the rest of the sauce). It's not a very healthy meal, but it was very tasty!
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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 16, 2009
I made these for Valentine's Day for my family and they are now our newest V-day tradition! We absolutely loved these. I made more today with generous amounts of the leftover cherry juice and what was left of the sweetened condensed milk, and it was almost as yummy as with the cherries in it. Next time I might try slicing the cherries in half to make them go farther.
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Asparagus and Cashews

Reviewed: Nov. 24, 2008
This was a HUGE hit at an extended-family dinner. I didn't make even half as much as I should have. It was gone so fast! I used what I had on hand which was olive oil, sesame seeds (I just sprinkled some in the pan with the oil), dried ginger, and soy sauce. I tossed in the cashews at the very end and just let them warm through. I can't wait to make this again!
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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 10, 2008
My family loved this meal, though I have to admit I wasn't at all faithful to the recipe. I used what I had in the house spicewise. I did substitute vegetable broth for the water, added mushrooms, and a healthy pinch of cajun seasoning to the sauce. I also cut the sugar back to about a tablespoon. The meatballs were awesome, but I also added garlic and Worcestershire sauce to them. I was short on time, so I cooked the meatballs separately and then added them to the sauce. I can't wait to eat the leftovers tomorrow after the flavors have really had some time to sit!
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Mini Cheesecakes

Reviewed: Nov. 10, 2008
These were good, but didn't quite have the cheesecake consistency I was hoping for. I did a graham cracker/butter crust in the mini-muffin pan. I did lots of different flavors: cocoa with almond extract, peanut butter, plain with raspberry jam, lemon juice, peppermint, and also mixed and matched layers of those together. They were all yummy, but it just wasn't cheesecake-y enough for me to want to use for Thanksgiving this year. However, I would use the recipe again for just a quick and easy treat sometime because my kids totally loved them!
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Spaghetti Squash I

Reviewed: Nov. 10, 2008
I was pleasantly surprised with this recipe. We are not squash eaters in my family, but I was determined to give it a shot. I used what I had on hand which was garlic, tomato, olive, chicken, mozarella/parmesan mix, and oregano instead of basil. I loved it, my husband loved it, even my 4 year old loved his "noodles"! It was so fast and easy to make. I'm definitely keeping this recipe, and I can't wait to play around with it some more! Thanks so much for helping me get over what I used to think was a "yucky" food!
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Breakfast Pies

Reviewed: Jun. 25, 2006
I was tempted to give this 3 stars because of the absolute mess it made of my oven and muffin tin, but I realize it's probably mostly because of my lack of experience. Whatever you do, don't overfill your cups! Next time I'm using a cookie sheet underneath and filling the cups less. I used two eggs, pre-diced ham I'd bought, and mexican blend cheese (in a regular-sized muffin pan). This made for a much faster prep and only 6 pies for my small family. Cooked only 15 minutes. Perfect for my two year old and my husband to eat en route to work if he's running late. Will definitely try again with different variations and the must-have cookie sheet.
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