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Roxie's Bran Muffins

Reviewed: Mar. 26, 2013
This is a fantastic recipe! The only change I made was I added 3/4 tsp of baking powder, per reviewer recommendation. Oh, and on half the muffins, I put a tiny drizzle of honey on the bottom and on top prior to baking; those ones came out flatter and seemed to burn around the edges a bit, and they are sticky the next day, so I don't think I would do that again. also, this was my 13 year old son's first time baking, he made them while I only helped. so the recipe is quite simple to follow. Oh, don't be alarmed if the bran doesn't absorb all the liquid; it will be fine. Also, one other thing I did; we measured out the bran (Great Value Brand) and put it in a ziplock bag, then crushed it with a rolling pin. I didn't want big chunks of bran. My favorite thing about this recipe is it is healthy, and the taste is wonderful! I don't even need to try another bran muffin recipe, this was perfect! 10 stars! Thanks Lisa!
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Peanut Butter Kiss Cookies

Reviewed: Dec. 13, 2012
Years ago, I had a neighbor who made these and gave me this recipe. I liked it ok, but haven't made it in years. So when I did it this time, I followed a few suggestions by other reviewers. I used 1/3 c white granulated sugar, 1/3 c light brown sugar, 1/3 c powdered confectioners sugar.I also added 1/8 (aprox) c flour. Rolled them in sugar, pressed down just a bit. Let them cook, added the chocolate the last 3 min. Not sure the cook time bc I forgot to set the timer. But they were very very good! Will definitely make these again, with the changes. (Simply bc I have made the original recipe quite a few times in the past, I knew what it was like and wanted to improve on it, especially texture-wise. The changes did the trick!)5 stars with the changes.
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Dad's Leftover Turkey Pot Pie

Reviewed: Nov. 28, 2012
This is an absolutely fantastic recipe! I didn't have enough ingredients to make crust, so I decided to just have it thicken on the stove top. Then I topped it with potato croquettes, because I wanted to use up the left over potatoes. It was SO good! The whole family loved it! I made a few substitutions, simply based on what I had on hand. For the veggies, I used 2c frozen peas, 2 cups leftover corn, 1 can string beans, 1 can sliced carrots. I also took a reviewers suggestion to saute the celery with the onion. So I only boiled the other veggies about 4 min.Another viewer suggestion I followed: I reduced the butter by half and it was plenty. Also, I thought I didn't have any celery seed (found it later) so I used celery salt. It was wonderful, and so easy! This is one that is going in my cookbook for sure! Your dad must be an awesome cook! Thanks for sharing his recipe! Finally a way to use up leftover turkey that we are not sick of! :)PS- After I added all the veggies and meat as the recipe stated, I did add about another 1/2 c mix of broth and milk, since I used extra veggies.
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Pig Pickin' Cake

Reviewed: Aug. 27, 2014
Almost didn't try this recipe just based on the name, but I'm glad I did. A couple things I noticed with the recipe- Cake mixes where I live are around 15 oz, not 18. canned mandarins do not come in 11oz cans, and pineapple does not come in 15 oz cans, so I bought the closest sizes I could, then just left some out. For oranges, it says "juice reserved" which usually means save the juice, set aside; but the directions say to use the juice. SO after I took some fruit out of the cans, and removed the juice that would go with the removed oranges, I added the remaining oranges and juice to the batter. I made my cake in a 9x13 pan, turned out fine. For the topping, I did as others suggested, and drained the pineapple but also squished it down some to get more juice off before mixing with the cool whip and pudding. Instead of coating the whole cake, I am keeping the topping separate in the cool whip container in the fridge, and using it as we need it since we don't like soggy cake. Changes I would make next time- I would use all of the mandarin oranges, (I think it was 15oz) but still eliminate the same amount of juice, as it was perfect texture. I would also try half orange, half pineapple in the cake batter as well. Hubby thinks that would be great. Overall, very nice, love the light topping, and will make again for sure, probably trying different fruits in the cake.
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Fish Chowder

Reviewed: Aug. 27, 2014
This was wonderful. My teen daughter said it's the best chowder I've ever made. I didn't tell her there was clam juice in it! lol I used all the ingredients except mushrooms, and I added an extra stalk of celery. I made stock with chicken boullion cubes, 5 cubes, 4c water. The only real difference I made was I added two frozen whole haddock fillets before the potatoes and cooked til it came apart, then added the potatoes, and after 10 min, added a fresh fillet as well. Everything else was the same. I will say though, this is a thick chowder; if you like it thinner, try reducing the flour to 1/4c, or you could eliminate it altogether. As a person who does not like clams at all, I was sceptical about using clam juice, but I must say, it gives it amazing flavor, and I'm guessing it's use in the majority of restaurant fish chowders, as it has that full flavor. Don't be afraid to try it, even if you hate clams like I do! Will be saving this one for sure!
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Greek Chicken Burgers with Feta

Reviewed: Aug. 21, 2014
making these now. Tiny cpl changes; I used half the amount of oregano bc it was dry and I was running out; I doubled the fresh basil cause I love basil, I use about 3/4 tblsp lemon jc, I added a tsp of garlic powder and onion powder, and I mixed the crumbled feta cheese right into the mix. Hoping it is yummy. did not use salt, only 1/4 tsp pepper bc it was the restaurant big grain kind, very strong. Turned out pretty well. I would make these again.
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Blueberry Cream Muffins

Reviewed: Aug. 5, 2014
This is the first time I've found a recipe that the blueberries don't all sink to the bottom! The only changes I made, were reducing the recipe to half for 12 muffins,and I did add an extra half cup of blueberries. While I won't say it's the best blueberry muffin I've ever had, it was definitely very good, and for the simple fact of blueberries not sinking, it will probably be my go to recipe for muffins with berries. Family ate them up. :) Thanks for the unsinkable recipe!
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Peanut Butter Cup Cookies

Reviewed: Aug. 1, 2014
I was very disappointed with this cookie. I cook/bake a lot, and based on the reviews, I was hoping for something amazing. The cookie dough itself was very bland; you can barely taste the peanut butter at all. I would not use this recipe if you are looking for a fantastic peanut butter tasting dough. I will say though, it was very soft, which I like. But I will not make these again. Even the kids didn't like them.
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Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Reviewed: Aug. 1, 2014
I subbed the chicken breast for chicken,spinach and asiago sausages, fried and chopped, I used the tiny tomatoes, halved, bc it's what I had, and I didn't have any asparagus (refuse to buy it, too $$) I subbed the shallots for onion. The first time I made this, it was good, but not quite enough sauce. The second time, I upped the sauce and basil. After serving, I topped it with crumbled feta cheese. SO GOOD! Even my husband, who is picky with cheeses, thought it took it up a notch. Even though I changed a few things, this recipe is so versatile, I don't think it hurt it at all. It became a favorite for everybody after the first time. The next time I make this, I am going to add some fresh baby spinach to the pasta, just enough to wilt it. I think some other great veggies to try would be peppers, zuchinni, mushrooms, etc. A++ on this one!!
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Easy Meatloaf

Reviewed: Jan. 25, 2014
I expected more, based on the reviews. I made a double batch of this, and added Worcestershire sauce to one of them. It wasn't anything special, but perhaps with some tweaking, it would be pretty good. I did use seasoned bread crumbs. I think if I make this again, I would cut back 1/4-1/2 cup of the breadcrumbs and the milk. It almost gave it a bit of a mushy texture; not firm like meat. If you like it like that, fine; but if you like a firmer consistency, I would lighten those 2 things up. I will also add some seasonings next time, and I think with those few changes, it would be a lot better. Good starting base though. Oh, and the sauce basically just tastes like what you would imagine ketchup and mustard and sugar would taste like mixed together. Not horrible, but nothing special. 2nd time- doubled the batch, except for the crumbs and milk; kept those at 1c each. Added 1/2 tsp garlic powder, 1 tsp onion powder, 1.5 tsp italian seasoning, and 2 good teaspoons of minced garlic. Also takes about 1hr 20-30 min to cook, 2 loaf pans for double batch. Flavor was better this time, texture wasn't mushy, but, it wasn't firm like meatloaf, it fell apart when slicing, but tasted great.When I took it out of the oven, there was liquid about 3/4 way up pan,so I'm glad I didn't double the milk! On 3rd try, I may add more crumbs, or cook a bit longer just for firmness. Taste was much better 2nd time than 1st. also ommited wor.sauce this time.
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Fluffy French Toast

Reviewed: Jan. 11, 2014
Somewhat average first batch. Second batch, I made a few changes. I added a little more cinnamon, a pinch of nutmeg, did 1/2 c evaporated milk and 1/2c milk instead of 1c milk. I also added brown sugar, and bam. Way better taste. Sprinkled on some powdered sugar. Cooked these on a buttered electric griddle at 350.
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Roasted Asparagus with Balsamic Vinegar

Reviewed: May 29, 2013
I tried this recipe today in a much smaller amount. If you like mushy, stringy asparagus, this is for you. I was looking more for a firm texture. I cooked it for the minimum it called for, and did not care for it at all. had the texture been better, the flavor would be fine. I added garlic powder too,as reviewers suggested, and skipped the balsamic since it was already so mushy, and as I said, I basically was only using the recipe for the cook time. I will try steaming it next time. Based on what I was hoping for, I wouldn't give this any more than one star.
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Christmas Stars

Reviewed: Nov. 28, 2012
Just did a half batch of this recipe to try it out. I haven't filled them yet, but tried the taste. Taste is good, although I expected it to be a lot softer than it was; I don't really care for crunchy cookies. I cooked 1/4 of the recipe as it said; to another 1/4 I added a couple shakes of cinnamon and nutmeg. Both were good, but the one that I did as is came out crunchier; they were a little thinner than the others, so that would be why. I think the biggest thing I was disappointed in was how few cookies it made. Considering I have used half the batch for around 6 cookies, I am not overly impressed. And if I rolled them any thinner, they would be like paper! So I'm not sure if this recipe will make it to the cookie swap or not. Had high hopes, but I need to make about 12 dozen cookies, and that is A LOT of ingredients for very few cookies. I would probably make them for home though. They do taste good, but my suggestion would be do not roll so thin, roll into a bigger thickness, maybe like a thumbprint cookie, then fill with the jam, and don't worry about covering it.
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Apple Pie by Grandma Ople

Reviewed: Oct. 10, 2012
This is a great recipe! Of course, I have my own amazing crust for it, and I tweaked it a bit, but overall gave me a great base recipe. Everybody loves my apple pie; many people including my hubby say it is the best they have ever had! Thanks for sharing!
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