Barbara Profile - (18766923)

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Member Since: Mar. 2004
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Recipe Reviews 8 reviews
Kentucky Bourbon Balls
I have made these for years only I have always used unsweet chocolate. The contrast between the sweet and unsweet is great. And we store and eat them from the freezer. I use 1 stick butter per 1 lb of sugar with a tad of burbon poured in. stir till it looks like play dough then we take a pecan that is soaked in burbon and form a ball of dough around that, freeze anywhere from an hour or a few days (depends on when I have time to dip them) then we dip them. I make anywhere from 500 to 2000 for christmas. My husband owns a business and he gave them away as a gift one year and people always ask when were gonna make them. We use a fork to dip let the chocolate run off the tines of the flat fork.

18 users found this review helpful
Reviewed On: Nov. 12, 2010
Chicken Enchiladas II
a few summers ago I had a broken leg, 2 kids under 10 at home and a husband that worked all day. Lets just say dinner was not so good for a few weeks. My friend had just made this only with beef so over the phone she told me how to make it and I helped my kids the best I could, it was great. I just found the chicken version-can't wait to make it. With out any body casts!

1 user found this review helpful
Reviewed On: Jun. 28, 2006
No Bake Peanut Butter Pie
I made this for a pie contest. It won 3ed place out of about 40 pies. It was 95 outside w/no A/c and it took 3 hours to judge (mine was last to taste)so when they tasted it was mushy, not cold like it be. I always use sugar free pudding/cool-whip, less fat cream chesse-all that stuff. We love it

1 user found this review helpful
Reviewed On: Jun. 28, 2006

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