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Cheesecake-Stuffed Strawberries

Reviewed: Apr. 17, 2014
I just made 50 of these in a little more than a half hour. After I piped the cheesecake mixture in I dipped each in mini chocolate chips. They are for a high school class snack tomorrow if they last--the one I tasted was excellent. This is a great spring dessert treat. I can't wait to try them when the local strawberries are in.
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Red, White and Blue Strawberry Shortcake

Reviewed: Jul. 4, 2013
It would have been good, but not fantastic with just the cool-whip topping, but I would give 5-stars with the suggestion from Bette to add pudding, milk, and vanilla to the topping. It was just the extra touch needed to make it special for the holiday! Oh, and we're a family of raspberry lovers so I used raspberries instead of sliced strawberries. The key is to wash them well ahead of time and keep turning them in the collander to make sure the water drains out so they're ready to put on your cake.
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Grandpa's Popcorn Balls

Reviewed: Dec. 3, 2011
I made this recipe with some small changes and additions for a Christmas bake sale taking place today. First, I only took the sugar mixture up to 275 degrees since kids will be eating them and I didn't want to rip out everyone's baby teeth. This worked fine--the balls are crunchy and a little chewy, but not very sticky (since I have to package them up). The samples I tasted were excellent--buttery and sweet. Then after I mixed the syrup into the popcorn I sprayed my hands with Pam and started working with the popcorn on the edges immediately since it was the coolest. I formed the balls around pretzel dipping sticks to give a handle to the ball. I was just finishing the 18th ball as the mixture was getting too stiff to form around the pretzel. Finally, I drizzled melted chocolate chips and caramel onto the balls for a fancier looking treat and put them into foil cupcake holders. They are individually wrapped in clear plastic treat bags with red and green ribbons, waiting to head off to the sale this afternoon. Very pretty!
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14 users found this review helpful

Cabbage Patch Stew

Reviewed: Oct. 25, 2010
This was excellent stew/soup (we like more broth so I added more liquid). I started off with a big batch of leftover Pork Chalupa (recipe from this site) so that was my meat/bean base, then I added all the other veggies/seasonings. called for in this recipe. I didn't have time to slow cook it so I did it on the stove and it was very good! Thanks for a very good way of using up a leftover!
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1 user found this review helpful

Easy Peach Crisp I

Reviewed: Sep. 5, 2010
This is WONDERFUL! From the hints of several reviewers: I used fresh peaches (probably about double what the recipe called for--I had a lot that needed to be used up) so I kept the sugar almost the same (3/4 c), used a grater to add the butter to the cake mix, mixed cinnamon into both the cake mix and peaches, and added a touch of almond extract to the cake mix. I baked it 40 minutes and it still didn't have a nice brown top so I broiled it briefly (about 2 minutes) and it came out beautiful. Served with vanilla ice cream as the dessert brought to friend's house for dinner. My family can't wait for me to make this again. Thanks for a simple, tasty end-of-summer recipe!
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10 users found this review helpful

Chicken and Bow Tie Pasta

Reviewed: Jan. 10, 2009
I used 1/2 of the called for amount of cream cheese and the sauce was plenty creamy. I had only plain cream cheese, but lots of green onion I was trying to use up and that was a good combination. I doubled the amount of brocoli, added half when the reciped called for and half when I mixed the pasta and sauce together for some extra crunch in the pasta. I did cook the chicken in broth rather than water as some reviewers suggested. My 9 year old daughter loved this recipe, as did my husband. Unlike some creamy pasta recipes the leftovers heated up very nicely for a second night's dinner. I added a bit of milk when heating and it was as creamy as the original meal. Definitely a keeper recipe for us! Thanks for sharing it!
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Penne with Chicken and Asparagus

Reviewed: Mar. 22, 2007
This is a fast, tasty pasta dish perfect for spring when you want lighter meals. I followed other reviewer's suggestions and added a bit more chicken broth. I also added extra herbs/spices (basil and oregeno, but I suspect that tarragon would be good too) and a few squeezes of lemon juice which complimented the asparagus very well. Thanks for a nice recipe!
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4 users found this review helpful

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