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Best Ever Jalapeno Poppers

Reviewed: Jan. 2, 2013
We tried this last night and I followed the recipe exactly. They were gobbled up instantly. Everyone wants more! Even my kids loved them. The only complaint was that they were not spicy enough. Perfectly crispy. Wonderful. May try baking them and adding natural sausage with or in place of bacon bits. Normally, we don't care for cream cheese filled jalapenos, but these really were worth the effort. Would be nice to fry some, freeze them, and bake them later, but will be tough to have extras. They are that delicious! May never go back to frozen store bought ones again.
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Cheater Pot Pie

Reviewed: Aug. 19, 2012
I adjusted the recipe slightly for picky kids and to reduce the fat. I used 1 can fat-free cream of chicken and 1 regular, I used 1 lb diced fresh cooked chicken breast, 1 can of fat-free skim milk (whisked it with the condensed cream soup base), then added 1 1/2 cups total of frozen peas, carrots, and corn. I then heated the soup and veggie mixture in a pan sprayed with cooking spray (since I omitted the butter) and heated it up for a few minutes. Then topped it with southern style biscuits and waited for the biscuits to brown, then placed foil over for 5 minutes, until it was done (to prevent the biscuits from browning too much) . My kids and the whole family loved it!
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Sausage Soup

Reviewed: Oct. 29, 2011
We just had this for dinner tonight and now have a new soup that we like! I made a few changes, but mostly stuck to the main recipe as a guide. We used rotini in place of the bowtie, I dislike celery so we skipped that, and I didn't have cabbage onhand, so we skipped that, too. I also used a roll of regular breakfast sausage, some diced garlic in place of the garlic salt and some ground black pepper, cooked the sausage into crumbles, then drained it well. Also, I wanted to note that the rotini pasta took about 15 minutes, instead of 10. And topped the finished soup with some shredded parmesan. Delicious!
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Pumpkin Fudge

Reviewed: Oct. 23, 2011
I did use quality ingradients and make fudge enough to know what I'm doing and it has always turned out, until this one. I've noticed other pumpkin fudge recipes call for shorter boil times, so I'm going to try that next time. This one is dry and crumbly and as with other posters, when we put in the white chips it became instantly dry and hard and the chips did not even get to melt into it. Also the taste is okay, but not enough of a pumpkin taste. Was expecting something creamier and instead it's more like granola. But my family is still eating it, so it's not all lost. :)
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