BakerMom Recipe Reviews (Pg. 1) - Allrecipes.com (187099415)

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Chocolate Eclair Dessert

Reviewed: Mar. 4, 2013
Simple & divine! This was a huge hit with my family. To make the icing easier to spread, I emptied the chocolate frosting into a glass bowl, microwaved it for 30 seconds, poured it over the dessert & was able to spread it easily.
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"Pantry Raid" Chicken Enchilada Casserole

Reviewed: Feb. 27, 2013
Yummy dish and it was simple. I used an 8x8 pan instead of the recommended 9x9 pan, and I already had a pound of cooked chicken breasts. In a bowl, I mixed the cooked shredded chicken with the other ingredients, and poured it in the pan (without heating first), then topped it with the cheese and cornbread mixture. The 30 minutes in the oven at 375F was more than enough to thoroughly heat the ingredients. This was a simple dish, and having the leftover cooked chicken breasts made it very fast to assemble.
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Stuffed Strawberries

Reviewed: Feb. 14, 2013
These were delicious & surprisingly simple. I cut a double criss-cross in the tip of the strawberries (sort of like an asterick sign), and filled the strawberries, with only 1 mistake, which was promptly popped into my mouth. I substitued 2 teaspoons of vanilla extract in place of the orange liquer, and garnished with grated Hershey's Milk Chocolate. These were yummy, not overly sweet, and very attractive. Only one problem, they disappear too quickly! I made these for my sweetie for Valentine's Day, but these will probably make an appearance at various parties in the future. I just have a feeling that these will become a Valentine's Day staple.
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Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 4, 2013
This is a good, simple recipe that requires few ingredients. As it is, I would rate it with 3 stars. However, this recipe provides a great base for a potentially fantastic chili by adding a variety of different ingredients. It came out a little dry, so I added a wee bit of water...because you've got to have some liquid to sop up with cornbread!
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Mexican Cornbread II

Reviewed: Jan. 4, 2013
This is a recipe that will frequently appear alongside chili in our home. It was very simple to make and the results are wonderful. It is not crumbly, as you would expect with regular cornbread, because the creamed corn makes it soft...almost like a slightly spicy spoonbread.
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