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Holiday Peppermint Bark

Reviewed: Dec. 27, 2008
Simple, easy, tasty, and looks as though it is difficult to make. Great for entertaining. I would partition or at least indent the chocolate before it cools, because if not, it tends to break unevenly & is difficult to make presentable and uniform.
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Chocolate Turtle Cheesecake I

Reviewed: Dec. 27, 2008
I didn't have any caramels on hand so I substituted ice cream caramel fudge sauce. Don't do this - it makes it too sticky and difficult to cut. I omitted the pecans. This cheesecake looks very pretty and has a smooth, rich texture. I used swirled caramel in the shape of a spiral on the top. Be sure to bring the cream cheese and eggs to room temperature to prevent your cheesecake from cracking. I would make again if entertaining.
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Becki's Oven Barbecue Chicken

Reviewed: Dec. 27, 2008
Tasty, easy, and would make again. I used 12 chicken thighs. I doubled the recipe, and adapted the recipe pursuant to the recommendations of other reviewers: 1) Halved the ketchup. 2) Substituted garlic powder for onion powder. I also used half dijon mustard/half normal. Very yummy!
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Cheddar Batter Bread

Reviewed: Dec. 27, 2008
I used my bread machine and the bread didn't properly rise (it fell in the middle). Taste-wise, it was ok; my sister viewed thought it tasted like normal store bread. Good toasted though.
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Peppermint Meringues

Reviewed: Dec. 21, 2008
So Easy! Great for the holidays and as a "healthier" (it's all relative) dessert than most. I added 1/8 tsp of peppermint extract, and might add a bit just a few drops next time. I thought it tasted quite good, with excellent taste and an even better consistency. My mom thought they kind of tasted like toothpaste. Tip for the candycanes: Put them into a ziplock plastic bag, pound them into fragments, and then pour them on top of the meringues.
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1 user found this review helpful
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White Fruit Cake

Reviewed: Dec. 21, 2008
Especially good toasted, if you like fruit cake.
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7 users found this review helpful

Walnut Wheat Bread

Reviewed: Dec. 7, 2008
I liked this bread, although next time I would add a tablespoon or two more of the brown sugar. It has a very nutty, wheaty taste - the walnuts and wheat flour are very complimentary. I used my bread machine by adding the melted margarine, hot water (as hot as you can get it since the rest of the liquid ingredients will cool it down), the salt, and the yogurt (all I had was peach - I don't think it matters as I can't taste any peach whatsoever in the end result). Then I topped the liquid ingredients with the flours, sugar, and at the top the yeast. [Overdetailed for those new to the bread machine miracle]. I included only about 1/2 cup of chopped walnuts, as I usually dislike nuts in baked goods (ironically, we have walnut orchards so I try to use them when I can). I put the nuts in the "add ins" part of my breadmaker (if you don't have this component, just add it in with the dry ingredients. I selected the dough cycle w/ add ins, which kneaded it. I let it rise once in the machine, punched it down, and then divided the dough up into about 16 round rolls. Let it rise in the turn-off oven (or some other draft-free warm spot) for an hour, and then bake until golden (maybe about 15-20 minutes). Overall, loved this recipe. Chop the nuts relatively finely (or not) depending on your taste. The result is soft, tasty, and perfect for a unique and "gourmet" type dinner roll. The texture reminded me of the bread in olive-bread (but thankfully w/o the taste of olives): e
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Pecan Cilantro Pesto

Reviewed: Dec. 4, 2008
My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up tasting OK.
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9 users found this review helpful
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Michell Jenny's Challah

Reviewed: Nov. 25, 2008
The crust hardened too quickly and the inside was not as soft as other recipes I've tried. I added 2 tsps more of sugar, since I prefer sweeter challah. However, the dough is VERY easy to work with. When tucking under the ends of my braid, I wet them slightly with water to make it easier for them to stick together. I also did not have to cook it for the duration called for, so keep any eye on it.
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3 users found this review helpful
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Buttery Corn Bread

Reviewed: Nov. 25, 2008
Delicious. Made as specified. Good balance of sweetness, fine texture, and it will not crumble when you hold it. I made it for my friend's thanksgiving potluck dinner.
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2 users found this review helpful

Potato Flake Cookies

Reviewed: Nov. 16, 2008
They spread out A LOT, crisp easily, and have an odd texture. Wouldn't make again, but thanks for the creative recipe.
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7 users found this review helpful

Greek Chicken Pasta

Reviewed: Nov. 7, 2008
It was ok. Might make again if need a quick dish.
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2 users found this review helpful
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Cone Cupcakes

Reviewed: Oct. 26, 2008
Works for both sophisticated entertainment (see photo) or fun kid parties. It doesn't taste extraordinary, but is a cute idea.
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17 users found this review helpful
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Harvest Salad

Reviewed: Oct. 26, 2008
Classic staple in my home. My mom loves this recipe - it helped shift her from cookbooks to allrecipes. Alterations: 1. I use feta cheese instead of blue cheese. 2. Omit the walnuts. 3. Sub olive oil for walnut oil.
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12 users found this review helpful

BBQ NY Strip

Reviewed: Oct. 26, 2008
Delicious. I marinaded it for 2-3 days and broiled it for 9 minutes on each side. Juicy, flavorful, and a delight for my dinner party.
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4 users found this review helpful
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Beef Samosas

Reviewed: Oct. 26, 2008
The filling is really flavorful and seems authentic. I used egg roll wrappers which worked fine - you could easily taste the filling and weren't overpowered by dough. Collecting the ingredients took more time than filling the wrappers. I fried them as the recipe directed - make sure your oil isn't too hot or else the wrapper will have bubbles.
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2 users found this review helpful
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White Chocolate Fruit Tart

Reviewed: Oct. 19, 2008
Everyone loved it for my dinner party. I melted the chocolate in the microwave - quite easy and less risk of burning it. I didn't have time to make the glaze, so just sprinkled it with sugar and a light sprinkling of pineapple juice, and it was still tasty. Tastes like a mix between white chocolate and cheesecake. Pre-baked the crust a little, and it had an appealing crunch.
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Sweet Dinner Rolls

Reviewed: Sep. 15, 2008
Delicious! Easy dough to work with. Make sure to spread rolls out when cooking - they rise and spread out a lot. Next time I will cut out a few more rolls.
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3 users found this review helpful
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Award Winning Peaches and Cream Pie

Reviewed: Sep. 13, 2008
Fairly good. A little watery. I used fresh peaches.
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3 users found this review helpful
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Oat Bran Bread

Reviewed: Jul. 27, 2008
Delicious and easy. Be aware that it makes a very small loaf, but rises a lot during the process. I don't have access to my bread machine, so I made these by hand. To do so, do the following: 1. Mix yeast and water and let stand for 5 minutes. 2. Add melted margarine and honey (ie. the liquids) to the mixture and then your dry ingredients, saving the salt for the last ingredient. 3. Form a soft dough, and cover bowl with a wet cloth and let rise in a warm place (or the oven set on 200 degrees and then turned off) for about an hour. 4. Take the dough and knead it. Put dough in bread tin and again cover with a wet cloth and let rise for about 1/2 hour in a warm place. 5. Cook at directed. I altered the recipe slightly, adding 1 tbsp of sugar and using a combination of 1.5 cups wheat flour and the remaining cup white flour. It turned out beautifully.
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