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Country Apple Dumplings

Reviewed: Dec. 19, 2010
If you are not a sugar-holic, I recommend using half the sugar for a lighter enhanced treat.
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Carne Asada Tacos

Reviewed: Nov. 11, 2009
We loved these! I added the cooked meat to the sauce--one less dish. Try shredded green and red cabbage, shredded carrots, onions for garnish. The shredded cabbage/carrots really add a lot of crunch. Tomato and avacado were served on the side. This is the first "Mexican" meal I've served without some type of cheese which has always been compulsory. I did not miss the cheese and didn't even think about it until clean up! Hint: white corn totillas + Pam + 350 oven = easy!
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No Bake Peach Pie

Reviewed: Sep. 13, 2008
If you prefer eating a fresh peach opposed to a cooked peach this is the recipe for you. I can't imagine ever cooking the peaches again or using a canned peach. After mixing the sugar/cornstarch together simply add the butter and water at same time and begin cooking. I also add 1 tsp. almond extract after cooking the glaze. If you soak the peaches in lemon-line soda which is a nifty idea/trick and it does keep the peaches from going brown, be sure to drain the peaches well or the pie will not set up properly. I prefer using a pie crust rather then graham cracker but both are good. It's easy, fast, and super delicious.
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Authentic Enchiladas Verdes

Reviewed: Aug. 11, 2008
Some modifications: To make the enchiladas: spray both sides of the tortillas lightly with Olive Oil and lay them on a cookie sheet in stacks of two. Heat them in a 350°F oven just until they're soft and pliable, about 3 minutes. Turn off oven, leave cookie sheet in and pick one tortilla at a time to fill. All tortillas will remain pliable for stuffing. FOR THE FILLING: In a large bowl, I combine the chicken, shredded cheddar and Pepper Jack cheese, chopped onion, salt, AND ADD 1/2 cup of the sauce to the chicken mixture and toss to combine. I also add some whipping cream to the sauce before filling the tortillas I place them in a 9 x 13 baking dish as I fill them, then pour remaining sauce over and top with queso frisco and more cheddar and jack cheese. Bake 20-25 minutes or until warm through and sauce is bubbly.
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Apple Bundt Cake

Reviewed: Jul. 15, 2008
Wish I had read the reviews before trying this one. I agree with adding 3 CUPS APPLE TO BATTER. If you layer the apples and get too many positioned by the inside tube, it's mushy. Next time I bake it I'll go for half and half ideas others have proposed. I'm confident simply adding the apples into the batter will make a huge difference and then the cake will rate 5 stars
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Southwest Chicken

Reviewed: May 19, 2008
Made it, liked it but thought I could improve. This is what I did: boiled 4 tomatillos in no fat, low sodium chicken broth with garlic and cilantro until soft. Drained most of the liquid, pulled out stems on tomatillos and added to beans and corn mixture with additional diced garlic and onion. I used 1/2 to 3/4 tsp. of cumin. Poured mixture over the top of chicken and baked. Squeezed the juice of 1 lime over top of chicken and served on low fat flour tortilla with slice of pepper jack cheese. It was super good.
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Soda Cracker Candy

Reviewed: Mar. 3, 2008
This is a perfect recipe to involve children. My 8-year old grandson made this candy with my supervision. He measured the butter and brown sugar into the pan. I started the melting process while he lined the pan with crackers. About the time the toffee was coming to a boil he was able to take over with the stirring. I poured the toffee over the crackers and he completed the rest. This recipe is easy and requires little time to complete--essential elements for keeping his interest. He had an ear-to-ear grin when his mom and dad had such high praise for "his" candy! We used parchment paper to line the pan and it worked perfectly. We even forgot to preheat the oven so the crackers and toffee had to hold out for 5 minutes before going into the oven and it still was a success! Instead of nuts we topped "his" candy with toffee bits. So Good!
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Baked Pineapple

Reviewed: Aug. 16, 2007
This is so-o-o-o good that I honestly find myself hoping others will not like so there's more for me. (I really shouldn't mention my shortcomings!) When I first tried this dish several months ago it was a constant on my menus. That's changed a bit with the summer weather but I look forward to again having it on the table regularly. It's easily doubled and still disappears remarkably fast.
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