Tiff Recipe Reviews (Pg. 1) - Allrecipes.com (18531122)

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Cheesy Chicken Quesadillas

Reviewed: Dec. 30, 2011
I made these for a small party that I was having as a finger food snack. They worked great and the flavor was great, with one small change - I used Cheddar Cheese soup instead of the Cream of Chicken. I didn't want an overpowering chicken flavor and for me (and my group) the more cheese the better. I think I added a tad more of the shredded cheese and chili powder too because I like things with a good bit of spice to them. It was a great recipe for its simplicity and because I was able to make the filling ahead of time and plop it in the tortillas when I was ready for it.
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Bleu Cheese Macaroni

Reviewed: Jul. 1, 2010
This recipe is really good, however, I do doctor it slightly and serve it as the main dish instead of a side dish. I leave out the peppers because I just prefer not to have them in this dish. I use a full pound of macaroni and add broccoli (1 12-14 oz. bag frozen usually works - I steam it and add it to the pasta before the sauce is put on.) I also add just a smidge more blue cheese, if I have it - I just LOVE it! The other thing I add to the sauce is garlic - fresh minced and a little powdered - add to your taste level. Finally, I've also made it where I added chuncks of chicken breast. My only other advice - be sure the yogurt is PLAIN as the recipe calls for. I made this once and accidently had gotten vanilla...threw the whole flavor off! My husband rarely makes dinner requests, but he asks for this one at least once a month now!
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Whoopie Pies VI

Reviewed: Mar. 28, 2006
Sorry, this recipe just did NOT do it for me. I come from PA Dutch country....I KNOW what a whoopie pie should taste like and this wasn't it. Don't get me wrong, the cookies were ok, but definitely not chocolatey enough. Also, as everyone else said, 10-12 minutes was too long and the edges got hard. The filling was the bad part though. Due to all the butter that is into it, that's all I taste when I ate one - butter. Also because of the butter I had to refrigerate them to keep the filling from separating. And I also had to almost double the filling recipe so I'd have enough to go into each "pie".
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