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Hot Chocolate Mix I

Reviewed: Nov. 2, 2014
I love the creaminess of this hot cocoa mix. I do put it in a food processor or blender so the mix has a powdery consistency, it then mixes easily with hot water. Instead of tweaking the recipe, try using more mix. I use 1/2c of mix for about 1 cup of water. Though I love dark chocolate, the milder chocolate flavor and the creamy taste won me over.
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White Texas Sheet Cake

Reviewed: Apr. 9, 2014
I never knew there was a White Texas Sheet Cake recipe around and I am so glad I found it. This cake is soooo good, moist and tender and I do like the almond flavoring that is used; I bet vanilla would be just as good. Love the ease in prep too. I used my own buttercream frosting recipe and then topped it with fresh strawberries when it was served - it was great! Many complements. Thanks Diane!
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Buttermilk Bread II

Reviewed: Feb. 17, 2010
This recipe makes a wonderfully, moist and great tasting bread. I did replace 2 cups of bread flour with 2 cups of whole wheat flour. My 5-year old grandson must have eaten 5 or 6 slices! Then the next time I saw him he asked if I had brought more bread with me! Now look what I started! Thanks ERBK!
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Cheeseburger Soup II

Reviewed: Feb. 2, 2010
I have made this many times over the years and my family absolutely loves it. Great comfort food on a cold winters night. When I make it for our church's soup suppers it is always one of the first soups to go. We have had families whose kids "don't like any kind of soup" love this and look forward to having it on the menu . My recipe calls for 1 quart of peeled, cubed, fresh potatoes, but when I make make 8-10 times that amount for church it is wonderful to use the southern-style (diced) frozen hash browns potatoes(shreds are too small).
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Sock it to Me Cake III

Reviewed: Feb. 5, 2009
I made this as muffins. I followed the basic recipe omitting the 1/4c added sugar in the cake batter (as if the mix doesn't contain enought sugar). I placed about a tablespoon of batter in the bottom of the paper-lined muffing pan, topped it with 2 tsp of the following streusel: 2/3c flour, 1c brown sugar 1 tbsp ground cinnamon and mixed it with 6 tbsp of melted butter. Added more batter and then another layer of streusel. I baked it for about 20-25 minutes and then when cool, drizzled it with powdered sugar icing. Excellent 'coffeecake' muffin! Moist and cinnamony. Yum!
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Cream Cheese Frosting II

Reviewed: Oct. 15, 2007
This frosting recipe turned wonderfully creamy and smooth. I read other reviews and made sure the butter and cream cheese were softenend well. The recipe generously frosted 2 8x8 in carrot cakes. It is how others have stated, wonderful cream cheese flavor and not overly sweet. This is not a stiff frosting. Chilling after frosting or keeping in a cool place does help. Thanks so much for this excellent recipe!
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Banana Oat Muffins

Reviewed: Jul. 19, 2006
After reading many of the reviews, I did make a couple of changes, not something I normally do before I have made the recipe at least once. I substituted applesauce for the oil (cup for cup), I topped these with the topping recipe for the banana oat muffins from Kimberly on this site and I baked them as others suggested - 350 for 25 minutes. These muffins had a wonderful flavor, great texture and were very moist. I am glad I did substitute the applesauce for the oil (a single serve cup =1/3c). The topping was great, sweet & crunchy (note to self: try this topping on other muffin recipes!). The only complaint would be that they muffins stuck to the paper liners I used. My co-workers didn't think that was a problem at all - they were just trying to decide if they were better at room temperature or warmed up in the microwave! Thanks Karen for a great recipe!
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