CRAZYLEO Recipe Reviews (Pg. 1) - Allrecipes.com (1995490)

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Apple Crumb Pie

Reviewed: Nov. 16, 2010
My boyfriend made me make this again and again! I increased the amount of topping a little, cut the sugar to 1/2 cup (I'm sure the type of apples used would make a difference -- I used McIntosh), left out the walnuts and raisins, and added a bit of pumpkin pie spice. I love it because it doesn't have too much crust, too -- not a fan of pie crusts. Easy and delicious!
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Pumpkin Maple Pie Supreme

Reviewed: Jan. 3, 2010
Definitely a keeper! I used canned pumpkin and evaporated milk instead of half-and-half because it's what I had, and it came out wonderfully!
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No Bake Peanut Butter Pie

Reviewed: Jan. 3, 2010
This was good, but could use maybe a chocolate layer or something. The filling tastes like whipped topping mixed with PB2, which is much easier to make and a lot fewer calories. Also, it's MUCH better frozen than if you allow it to thaw a bit first.
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Taco Casserole

Reviewed: Jan. 3, 2010
My new favorite casserole! I add some garlic while browning the turkey (I pretty much never use ground beef, ground turkey is healthier). I probably don't use a full 8 oz of pasta (I often make it with leftover cooked pasta, so who knows how much it is) and use whatever cheese I have on hand. I also like to add a layer of refried beans between the meat and cheese layers. And I don't think it needs to bake more than 15 or 20 minutes. Yum!
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Apple Crumb Pie

Reviewed: Jan. 3, 2010
My boyfriend made me make this again and again! I increased the amount of topping a little, cut the sugar to 1/2 cup (I'm sure the type of apples used would make a difference -- I used McIntosh), left out the walnuts and raisins, and added a bit of pumpkin pie spice. I love it because it doesn't have too much crust, too -- not a fan of pie crusts. Easy and delicious!
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 1, 2009
This came out pretty well! I've been sick and wanted to make some easy comfort food, and this was great. Of course, I made some changes. To make it healthier, I used a can of fat-free chicken broth instead of water, used Healthy Request cream of chicken soup, and omitted the butter (and I'm not sure why you'd need it!). I added some seasonings -- black pepper, garlic powder, and a pinch each of cumin, dill, and italian seasoning. Five hours on high seemed WAY too much for my crockpot -- it seems to overdo things -- so I set it on high for the first hour and then turned it to low until I put the dumplings in, when I turned it back to high. Instead of using refrigerated biscuits (I can't stand 'em), I mixed biscuits with Heart Smart Bisquick (next time will use a smaller amount, maybe 2/3 of the biscuit recipe). Because the times for the biscuits in the crockpot seemed to vary a lot, I popped mine into the toaster oven for a few minutes first, just until they started to brown, and next time I'll probably let them brown a little more in there. Shredded the chicken while the biscuits toasted. Added the biscuits to the crockpot, let that cook on high for 30 minutes. Instead of mixing veggies into the crockpot, I layered some leftover steamed mixed veggies in the bottoms of the bowls before spooning in the chicken and dumplings, then mixed them in while eating them. Yum!
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Easy and Delicious Chicken

Reviewed: Jan. 23, 2009
I really liked this and am looking forward to making it again! I used reduced-fat cream cheese and soup, and fat-free dressing. The chicken pretty much fell apart so I shredded what was left and it made very thick topping/sauce for pasta. My boyfriend thought the flavor of the dressing was too strong and vinegary, but I think he's crazy. I may cut it back just a bit for him next time, though.
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Sweet Dinner Rolls

Reviewed: Dec. 26, 2008
I made these with Christmas dinner, and they were my favorite part of the meal! I used only 3 1/2 tablespoons of butter in the dough and didn't add any on top (didn't roll them up, either, just dropped 7 balls in 3 sprayed pie pans, making 21 rolls). I also used 1 cup whole wheat flour in place of 1 cup of the white flour. Oh, and for the pan I wanted to serve immediately, I only let it rise for 30 minutes after it came out of the bread machine (had them in the oven on "Warm") and I didn't notice much of a difference between them and the ones that rose for an hour. SOOO good, especially warm! Will definitely make this again!
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Sour Cream Chicken Quiche

Reviewed: Dec. 26, 2008
This was my first quiche. I used leftover turkey instead of chicken, and used a combination of shredded taco cheese and laughing cow cheese wedges, because that's what I had. I omitted the nutmeg and added an extra egg, and then mixed everything together instead of layering it. It came out just how I wanted it to! Will definitely make again, and probably make my own variations. EDIT -- Made it again with leftover turkey this year, my boyfriend had me make it twice, he loves it so much! I keep using different cheeses, and it's still turned out great. His complaint is that it's not eggy enough, so I've been adding a couple more. But I love how well it comes out each time!
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Parmesan Chicken I

Reviewed: Nov. 1, 2008
Not sure why this is called Parmesan Chicken, it doesn't taste like Parmesan at all. I left mine in the slow cooker while I was at work, the chicken was WAY overdone. I can't seem to find converted rice, so I decided to cook that on the stove separately. Instead of plain rice, I used liquid from the slow-cooker in place of half the water. I reeeally liked the rice, but my boyfriend wasn't thrilled. Probably won't make this again, and *definitely* won't cook it for 9 hours.
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