PEGZHERE Recipe Reviews (Pg. 1) - (1980295)

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Corn Spoon Bread

Reviewed: Nov. 18, 2007
This was my first try at ANY kind of spoon bread. I chose this one since it was for a second grade class corn tasting party and I thought a sweet dish would go well. Well, I had more requests from the parents and faculty for this - it was delicious. I can't help myself but adapting any recipe i try so these are my changes that gave it 5 stars from me: I used low fat cream cheese and skim milk. I used a teaspoon of pumpkin pie spice (I was out of nutmeg) and then added a teaspoon of vanilla. Everything else was as written in the recipe. So great to be able to let it in the crock pot, too. Give this one a try!!
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37 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 21, 2005
Fantastic cookie! I was short of butter so used 1/4 shortening to make up the difference and they were great. I actually make them that way all the time now to keep the cookie slightly soft. Also I fill with a fudge filling: 1 1/2 cup semi-sweet chips & 1/4 cup butter melted smooth. Use a teaspoon "or so" on the cookies. To die for!!
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4 users found this review helpful

Classy Chicken

Reviewed: Feb. 21, 2005
Excellent recipe! I followed *almost* exact. I did pound the chicken breasts and dredge them in whole wheat flour. Then I sauteed onions first (fast and hot so they were like roasted) and then browned the chicken in the same pan. Omitted sundried tomatoes since I had none. I did need to add more liquid (so I used both wine and broth) after simmering with zucchini and used low fat sour cream. Finally I added baby spinach leaves to wilt and I served the sauce with vegetables over the chicken.
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0 users found this review helpful

Pumpkin Stew

Reviewed: Oct. 29, 2002
This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just got better and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again.
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63 users found this review helpful

Pumpkin Cookies with Penuche Frosting

Reviewed: Oct. 26, 2002
These are delicious cookies iced or not. The recipe made less than 40 cookies for me each time I made it (more like 30 - 35), but the icing was enough to frost 52 cookies. I used half unsalted butter and half shortening after the first time I made this recipe and I think it added a little more flavor. These would be good with a cream cheese icing, too. I'll probably try that next time.
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10 users found this review helpful

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