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St Paul. MN
"Made these tonight at 11:00pm after a very long day. Were very good and just what we needed! I skipped the glaze as well, and I messed up mixing i the eggs, and they STILL worked! My 9yr old dd delclared,"These are the best brownies EVER!" Thanks for this!"
Jul 9, 2008 on Food.com
"This was very good! I made it with fresh zucchini and cheddar, colby and romano cheeses. Even my kids ate it right up! Thanks for this!"
Feb 22, 2008 on Food.com
"I made this tonight and it was awesome! I used blue cheese because it was what I had available. I have never made polenta before and I was impressed by how easy it was. Thanks for this, Chia!"
Jan 8, 2008 on Food.com
"OHMYWORD this was GOOD! Can I give it MORE than five stars? I used chicken thighs, thawed and low fat creme cheese and, taking the advice of another reviewer, I mixed in the cream cheese. So, so good and so, so easy! Thanks for this!"
Sep 19, 2007 on Food.com
"This was great! I made it with cottage bread and no vanilla because I was out, and it still rocked! Is there really another way to make french toast? Thanks for this!"
Sep 15, 2007 on Food.com
"Too easy and yummy! Great way to get my kids fed and out the door to school. Thanks for simplifying my life!"
Sep 11, 2007 on Food.com
"I fed this to my two DDs for breakfast. They inhaled it. I used skim milk and I didn't freeze the banana. Very, very good! We will be having this often!"
Jan 26, 2007 on Food.com
"Very nice! Thought I had better type this up while I still can! Love the banana aftertaste.Thanks for posting!"
Sep 19, 2006 on Food.com
"We had this tonight. Three out of four DD's gave this five stars. I gave it five stars not only for taste, but for ease of preparation. The combination of the shallots and the balsmic was awesome! Thanks,Mickie 49!"
Sep 19, 2006 on Food.com
"Very, very good! I have been making this for years, but I don't add the peanuts. A word of warning: Do NOT use the low fat or the non fat cream cheese with this. They melt funny and changes the desired effect."
Sep 17, 2006 on Food.com
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