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Double Layer Pumpkin Cheesecake

Reviewed: Sep. 15, 2013
I read the reviews first, and made a few alterations. It came out AMAZING. What I did: - Use 24 oz cream cheese - After adding eggs fold in 1/2 cup sour cream - Used (1) 15 oz. can of " Libby's Pure Pumpkin" - Used approximately a tbps of Pumpkin pie spice in the pumpkin mixture, and added a little more cinnamon. I made my own graham cracker crust: -1 1/2 cups finely ground graham cracker crumbs -1/3 cup white sugar - 6 tablespoons butter; softened/melted - Mix and press into bottom & sides of springform pan I baked the cheesecake at 350 for 1 hour, and propped the door open after to allow it to cool for an additional hour before putting it in the refrigerator. I also instead of using your "standard" water bath filled the bottom of a broiling pan with water and put it on the rack under the cheesecake. I've always done this, and It always seems to work great & is far less time consuming than wrapping your spring pan up. All in all loved it!
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Slow Cooker Pulled Pork

Reviewed: Sep. 15, 2013
Tasted GREAT! What I did: Used a pork butt (Aprox 4 lbs) Covered pork butt in crock pot with root beer and let cook for about 8 hours on low. (Flipping it halfway through). My pork had a large piece of fat on it that I removed approximately at the 7 hour mark. After about 8 hours, I took the pork out and shredded it in a bowl, removing any fatty pieces in the meat. The juice mixture was then poured from the crock pot, and the shredded meat back in. A small amount of root beer and a small portion of barbeque sauce were then added to taste and mixed in the crock pot. It then cooked for one last hour (at the 30 minute mark I stirred it. IT WAS SO GOOOOOOD! The only thing I may have done differently is let it sit for another two hours, but thats it.
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