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Recipe Reviews 6 reviews
Grandma's Green Bean Casserole
I wish I could do 4 1/2 stars. I really did love this recipe. However it was not crunchy or salty enough as is ( I like SALT though), so I did add a can of fried onions. I mixed half the can in and then the other half on top. That made it much better.

0 users found this review helpful
Reviewed On: Dec. 23, 2014
Slow Cooker Chicken and Dumplings
LOVE this!!! It is a huge hit with the family. Only deviations I make - instead of adding water I add about 1 can of chicken broth. And the biscuits never cook enough for me (maybe because I'm high altitude?) So I have a crock pot that actually lifts out of the burner section, so I cook it on high for about 4 hours. Then I go through and I shred all the chicken. I take the biscuit dough, I like to get the jumbo packs of biscuits and butter, and I rip them in half and roll them in balls (it usually takes me about 1 1/2 rolls). I fill the entire top with the dough, and then I push them all down slightly just so they are wettened on top with the broth. I let it sit for another 30-45 minutes in the crock pot so the dough rises. And then I put it in the oven at 400 degrees for 10-15 minutes and it comes out PERFECT. Still nice and soft on the inside like dumplings but more filling on top like biscuits.

0 users found this review helpful
Reviewed On: Dec. 23, 2014
Grandma's Corn Pudding
OMG!!! That's all I can say. Made this tonight for my first time making Christmas dinner for the family. Everyone LOVED it. Good thing I actually doubled it in 2 pans, because even with 9 cornish hens, potatoes, and green beans, it was ALL gone with 6 adults. I have now been ordered to bring it to every family dinner from here on out, including our new years dinner on the 30th. I've never had corn pudding before so cant compare it, but it was delicious. I had jumbo eggs, and since I did read a few recipes complaining about it being too "eggy" I only used 4 eggs. However that was probably the equivalent of 5 regular sized eggs so I do not think it would make a huge difference. I'm personally not a huge egg fan so I was a little worried but all it did was give it a good custard-like texture IMHO. I also used sweet corn for the whole kernel canned, and I drained the can first. A while into it cooking, I happened to look up and noticed my timer was frozen at 59 minutes (THANKS TIMER!) however when I checked on it an hour had likely gone by and the top was nice and golden brown. It also sat on the stove for a good 2-3 hours covered in aluminum foul while the potatoes and hens cooked but it stayed nice and warm and potentially set and became the perfect texture and consistency. I'm normally a salt-with-my-eggs-and-corn type person, but to me this was just nice and sweet enough that it needed no additional seasoning.

2 users found this review helpful
Reviewed On: Dec. 24, 2013

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