CheBa7 Recipe Reviews (Pg. 1) - Allrecipes.com (188258895)

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Monkey Bread I

Reviewed: Oct. 22, 2014
Very good. Note to those who thought 3 cans was too much, the cans I used said 16oz rather than the required 12oz. I noticed this for almost all the biscuits available at the grocery store. I only used 2 in a bundt pan and it was perfect. I also used Immaculate Baking Company Buttermilk Biscuits (natural ingredients) rather than Pillsbury, (hydrogenated oils, amongst other undesirable ingredients) and butter instead of margarine. The whole family loved this special treat and the kitchen smelled delicious!!
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Jewish Coffee Cake

Reviewed: Oct. 14, 2014
I doubled the recipe and baked in a bundt pan. I made a novice mistake and forgot to sprinkle the topping into the bottom (what becomes the top of the bundt pan) first. I used brown sugar instead of confectioners for the topping mix. I increased the sour cream by 1/4 cup (1/2 cup total since I doubled recipe) and it was moist. Since I goofed with the topping, I melted a little butter and mixed with cinnamon/sugar and drizzled it over the top after. It soaked in and tasted/looked great!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 15, 2013
This recipe is quick and easy to put together and is really moist and flavorful. My husband absolutely loves it and it's now on the menu weekly (the leftovers are equally as good the next day too)! I usually halve the ingredients, which serves 3, omit the sugar, cook on low (and have used both frozen and fresh chicken, both come out great) and shred the chicken at about 4.5-5 hours. The edges do start to burn a little if you leave it on for 7-8 hours (which can make this recipe a challenge if you're trying to cook it while away at work all day!). I was a little short on Italian dressing last time and the end result was still delicious. I do recommend using a decent BBQ sauce because it does make a difference. I recently cooked on high for 4 hours, and it was still a winner. Anyone hesitating to make the recipe due to comments about thickening - I found that if I didn't open the lid to check on it more than once to give it a little stir, I didn't need to thicken it; shredding it quickly with a steak knife and fork at around 5 hours (low) did the trick to absorb any extra sauce.
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Caprese Appetizer

Reviewed: Sep. 12, 2013
Delicious, super easy and beautiful presentation! I made these for a party two hours away and they traveled surprisingly well in a small cooler. I cut the bottoms off the tomatoes so I could stand the skewers. I drizzled a balsamic reduction over the top once we arrived (made the day before and stored in a sealed container). The plate was empty within 30 seconds of being set out! Love this recipe!!
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Easy Pie Crust

Reviewed: Sep. 12, 2013
This was a very quick and easy recipe. Unfortunately, even with reducing the salt as other reviewers suggested, it was still too salty and overly crumbly. I made a top crust as well (this was for a meat pie made with leftover pot roast). Maybe the texture had a chalky mouth feel and the crumbling was more obvious because I included a top crust. I'll return to a more traditional crust, it's well worth the additional effort, but I so wanted a quicker alternative!
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