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Ham Casserole

Reviewed: Jan. 22, 2014
This was surprisingly delicious. I didn't change a thing except made one and a half times the cheese sauce and mixed it in a bit.
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Best Ever Blueberry Cobbler

Reviewed: Aug. 20, 2013
All I can say, is, OMG!!!!!!!!!!!!!!!!!!!! Can a dessert be any more perfect??
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Melt In Your Mouth Blueberry Cake

Reviewed: Aug. 4, 2013
This is my go-to recipe for blueberry cake, and have made it many times over the years!! When blueberries are in season, out comes this recipe. I follow the recipe exactly, except for adding 2 cups of berries rather than the 1 1/2. I've also used margarine a few times instead of the butter and it comes out fine. I make this for events, receptions, and parties and I ALWAYS take home an empty plate. People LOVE it.
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Chilled Cucumber Yogurt Soup

Reviewed: Jul. 1, 2013
I make this all the time in the summer. We LOVE it. The recipe can be altered a bit based on what you have on hand. I don't usually use the lemon juice, olive oil, or the mint. I only had one container of yogurt one time, so I used half sour cream, and it was so yummy that now I make it that way regularly. It gives it just a bit of added richness which is good when you are having just this for dinner. After it comes out of the blender, I add a little bit of cucumber minced into very small pieces to give it some texture. YUM.
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Dressing for Potato Salad

Reviewed: Jun. 30, 2013
This was VERY yummy!!!
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Macaroni Ham Salad

Reviewed: Jun. 24, 2013
Deeeeeeeeeee-lish!!!!!! Followed the recipe exactly on a 90 degree day and it was a wonderful cool dinner!!!!!
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Cajun Chicken Pasta

Reviewed: Jun. 14, 2013
LOVE IT, LOVE It, love it!! This recipe was amazing!!!!! I did not use a red pepper or mushrooms (didn't have any). I think the veggies can be a variable based on what you have and what you like. Anyway, the end result was better than something you'd order in a restaurant! I did add more cajun seasoning because I like my food spicy. The second time I made this I used half and half instead of the heavy cream to cut back on the fat content and you couldn't tell the difference. I think this was just wonderful and it will definitely be in my regular rotation.
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Beef Tips

Reviewed: Mar. 10, 2013
Well, I guess I'll add MY 2 cents to the 457 reviews... LOL So many said it was too salty that I used low sodium soy sauce, low sodium gravy mix, and omitted the salt. Otherwise I followed the recipe exactly. My cut of meat was "steak tips" which was all they had at the store that day, and were long pieces that I cut up. I do want to note that it took almost the entire 2 hours to become fork-tender. Other reviewers indicate that their meat was tender after an hour or an hour and a half. It really depends on the meat, so have patience if yours is taking a little longer. All of a sudden it will just be really tender!!! Also, because of all the low-sodium things I used, I actually had to ADD a little salt at the end!!!! But that is better than having it be too salty. Anyway, end result is 5+ stars and a great big thank you for this yummy recipe.
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Mardi Gras King Cake

Reviewed: Jan. 5, 2013
I was asked to make this for our Church School Epiphany party. Never having made one before, and seeing MANY variations of opinions on the temperature of the oven as well as cooking time, I decided to do a "dry run" before the date of the party. I used the dough recipe exactly as printed, didn't change a thing. For the filling, I eliminated the nuts and raisins because of allergies. So the filling was just a brown sugar cinnamon mixture with a little flour and butter but it was very very good. I divided the dough in half as instructed and baked the first one at 335 as MANY people recommended, and set the timer on 15 minutes as a starting point. It was not browned on top yet so I set it for 5 more minutes, then it needed 5 more. I took it out at that point, it was lightly browned and smelled wonderful. However, after I cut into it, I found the inside dough to be just a little gooey. It stayed that way even after it cooled completely. The second one I used 350 and started checking it at 20 minutes. It needed almost 10 minutes more but the middle was cooked a lot better. I guess you just have to know your oven, and keep a REALLY close watch on it. The cake was amazing, tasted like a giant Cinnabon. Our local Cinnabon closed, so I have not had one in awhile. YUM. This recipe is a keeper.
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Kielbasa Appetizers

Reviewed: Dec. 25, 2012
This is one of those crazy-good recipes that you come across every now and then. I only had a 12 oz bottle of beer but otherwise followed the recipe exactly. A little less beer didn't make any difference, nor did the fact that it was regular old Busch, not a fancy brand. Five minutes after this started simmering, I was salivating from the aroma and picking pieces out of the skillet. I was lucky there was enough left at the end. I could really make a whole meal out of this. At the party, they went instantly and I had many recipe requests. Highly recommended!!!
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Grapenuts™ Custard

Reviewed: Dec. 4, 2012
This recipe is amazing!! Other ones you have to cook it all on the stovetop before baking; this one you just combine the ingredients and bake. Mine didn't need the entire hour, it was ready in 45 minutes. Add plenty of nutmeg and enjoy this wonderful, old-fashioned treat.
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Mulligatawny Soup I

Reviewed: Nov. 15, 2012
This is quite possibly the BEST. SOUP. I. EVER. MADE. Double or triple the recipe if you make it. This was not 6 servings with the amount that people wanted to eat. More like 3 servings. The only things I did differently were I bought a rotisserie chicken and cut up some for the soup instead of putting in raw chicken. I also added a splash of hot sauce at the end to give it a little more heat. I had an excellent bottle of gourmet ginger-mango hot sauce that was perfect for this soup but any kind would do if you want it hotter. DO NOT omit the apple even though it sounds like it might not be good, it IS!!! EXCELLENT RECIPE, thank you so much for posting this one.
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Oat Whole Wheat Bread

Reviewed: Oct. 22, 2012
I have been on a serious bread kick lately and this is the best one I have made. DEEEE-LI-CIOUS!!!!!!!!
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Simple Whole Wheat Bread

Reviewed: Oct. 1, 2012
I impressed people with this bread. It came out absolutely beautiful. Taste wonderful too.
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Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: Sep. 11, 2012
Made this as a favor for a friend and he gave me a high compliment by saying it was exactly like his mother used to make and she is now deceased. He was so happy to enjoy it again and ate 2 big bowlfuls. I also shared with other friends and everyone LOVED it.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 16, 2012
This was amazing. I made it for a staff lunch and there were 4 plates practically licked clean and people begging me for the recipe. I think I even got some brownie points with my boss! Anyway, I did make a few modifications. I used white wine instead of red. I had used red another time I made this and the white tastes much better to me in this recipe. Also, the entire envelope of onion soup mix made the au jus too salty last time so I used only about a TB of it. Closed the envelope back up and will save the rest for other times I make this again. I used less garlic as well - probably about 1 TB. It was plenty. Used lots of peppercorn. Otherwise followed the recipe and it was very very good and extremely tender. I served it with mashed potatoes and folks poured the au jus over the potatoes as well.
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Creamy Scalloped Potatoes by Daisy Brand

Reviewed: Jan. 29, 2012
These were REALLY good. I was looking for a scalloped potato recipe that didn't have cream soup as an ingredient. The only thing I did differently was I used half cheddar and half swiss cheese as I didn't have any asiago. Everybody loved these potatoes.
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8 users found this review helpful
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Boston Cream Pie I

Reviewed: Jul. 8, 2011
I made this entire recipe from scratch. The cake was not dry at ALL, there was enough batter to fill up two 9 inch cake pans, the filling and frosting were wonderful, and the end result was one crazy-good pie that I will make again and again.
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13 users found this review helpful

Lentil Rice and Veggie Bake

Reviewed: Apr. 6, 2011
This was REALLY good. I made it exactly as written except I didn't have any celery so I used a little extra zucchini and a couple of freshly sliced mushrooms. Thank you for a great recipe - it will be in my regular rotation now.
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Passion Bars

Reviewed: Apr. 6, 2011
YUMMMMMY! Definitely cut and eat these after they are completely cooled as the peanut butter and condensed milk layer doesn't set properly before then. I've made these for several events at work and everyone went crazy over them. I saw one man go back to the plate 4 times.
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