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Strawberry Chocolate Mousse Cake

Reviewed: Jun. 7, 2005
I have made this dessert many times & have always been asked what bakery I bought it from! Don't let it intimidate you! There are several steps BUT it's easy.Here are a few tips. I take 15 or so oreo cookies, scrape off the filling & use that for the crust.When I slice the strawberries I too cut the tops flat. It helps them to stay put. Mine has never come out grainy as others have said; I use a bag of Nestle's semisweet chips & its always smooth & creamy!Thanks for sharing this recipe! It's the bomb!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 6, 2005
I needed a quick, easy & delicious chicken recipe.I did not have mushrooms and only had 4 cloves of garlic. I made it with a side dish of garlic herb rice pilaf & it is a keeper! Thanks!
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2 users found this review helpful

Yummy Blueberry Cobbler

Reviewed: Oct. 4, 2006
Excellent! I too made some changes. Each sugar amount was changed to 3/4 cup. Because of less sugar I reduced the amount of salt to 1/4 tsp.Since frozen berries were much more cost effective, I used those & reduced the boiling water to 1/2 cup. Delicious! One thing I will do different next time: I made this early in the day.It comes out with a slightly crisp topping. But when I reheated it for my guests it made the topping more cakelike. Still delicious, no one knew except me. I'd like to try it next time still warm & crunchy. personal preference Topped with vanila bean ice cream it was delish & plenty sweet.Thanks for the recipe!
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138 users found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Jul. 17, 2009
Hi it's Di the one who submitted. Thanks for all the feedback! here is my latest suggestion.I like just a little "heat" in my deviled eggs. Last time, after mixing the ingredients together, I OMITTED the hot sauce & sprinkled a very small amount of cayenne pepper to taste. I have also sprinkled a tiny bit of cayenne on top of the filled eggs instead of paprika..DELISH!But start with very small amounts..you don't want it too hot! Next time I'm trying finely minced jalapeno! :) Also I realize that 1/4 onion is going to be different for everyone. My suggestion to those who feel it's to "oniony" is to add onion to taste. Bon Appetite!
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"Zuccotto" Cupcakes

Reviewed: Nov. 18, 2011
Ohmygoodness! First of all let me say I was a bit intimidated since several of the previous reviewers were "expert" or "intermediate". But if it was good enuf for Kayla's wedding I was going to give it a shot. The one thing I omitted was nuts;too many friends with allergies. Although many steps, so worth the effort.So, I baked the cupcakes & then after I made the filling hubby licked the beaters & was disappointed;he said it wasn't sweet enough. I was starting to get nervous. But after the cupcakes are filled, then topped with ganache, & then topped with cream cheese white chocolate frosting, believe me! The filling not being overly sweet is a good thing! These are super delish! Thanks so much for sharing...and if an ol' grammy like me can pull it off so can you! By the way, I piped frosting on like Kayla's pic and topped each cake with a fresh raspberry. The "hit" of the party!
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7 users found this review helpful

Sausage and Apple Stuffing

Reviewed: Feb. 12, 2012
I love this recipe! I do add 1 lb sausage, 1 cup celery,1 cup onion & only 2 apples (personal pref).
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3 users found this review helpful

Fancy Fruit Pizza

Reviewed: Apr. 17, 2012
This is my go-to spring time dessert! It's so versatile & easy! Here are some "secrets" that I've learned in the past. By baking the "pizza" in a fluted edge tart pan with a removable bottom rather than a pizza pan takes the presentation to a whole new level. It literally looks like you bought it from a French Bakery! #2 I recently added 1 teaspoon Gran Marnier to the cream cheese mixture instead of the vanilla. Play around with amounts that you like best...Thanks for sharing Suzanne!
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 13, 2012
I've tried this twice. Both times got rave reviews. Here's some of my observations. The first time, I made the recipe exactly as written. Delish! I easily found inexpensive crystal ginger in the Asian Aisle at my local health food store. I hand chopped the ginger & loved how when eaten you get tiny pieces of ginger "gumdrops" with each bite :-) The 2nd time I made these, my local store did NOT carry butterscotch pudding mix, it was late, I was in a hurry so I grabbed a vanilla. A friend gave me this tip: to expedite things along, just throw the candied ginger in my vitamix for about 15 seconds..that's what I did.So, the 2nd batch came out totally delish again, the vanilla pudding mix really did not make a difference. perhaps if I could taste one made with butterscotch at the same time as the one made with vanilla I would be able to discern something. However, by putting the ginger in the blender, I was disappointed. The cupcakes tasted awesome and the friends I made them for were none the wiser but from now on, my personal preference is to hand chop the ginger. I really missed having those little gummy pieces in several bites. Yum! I just used a cream cheese frosting from this site...thanks for the recipe! Delish!
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