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Erie, KS
"I have made this many times and I cant believe that I haven't reviewed this before. I can make the spice in bulk and store in a jar. As I have a few tomatoes I can do a few jars at a time. This is my go-to fill in canning recipe. Maybe I dont have enough tomatoes for another sauce I normally make but I would have enough to make a few jars of th..."
Jul 15, 2012 on Food.com
"These are Very Good! DH loved them. After tasting the first one from the skillet, I reached in my fridge and pulled out my won ton wraps and filled them with this recipe and fried. That was over the top. They would make awesome horderves. Thanks again Kitten. I have made a lot of your recipe's and I have never been disappointed."
Jul 1, 2012 on Food.com
"These cookies are to die for! Im originally from St Louis and these are a little taste of home. Thanks for posting this awesome recipe. I doubled the recipe and used a small scoop to measure out the cookies. It made 38 cookies."
Jan 8, 2012 on Food.com
"Very Good. Made this with Apples from my apple tree. Will definately make this again."
Sep 11, 2010 on Food.com
"Awesome. I hadnt made homemade ice cream for years... everyone absolutely loved this. Will be making this one again. Thank you for posting."
Jul 5, 2010 on Food.com
"We all liked this very much. I think that it makes a better side dish. Will make this one again. Thank you."
Jul 5, 2010 on Food.com
"This was good... but I didnt feel it was great. It was all eaten, no leftovers. I may try again. Thanks for posting."
Jul 5, 2010 on Food.com
"Awesome!!! This has been such a hit at our house. I have made this several times now. We use cool whip instead of any frosting. The cake is very rich. Thanks for posting."
Jul 5, 2010 on Food.com
"Made this a while back and I cant believe I forgot to review. This is delicious. It was a hit with everyone. LOVE IT. Will definately make this again."
Jul 5, 2010 on Food.com
"Very Good.... Have made this a couple of times and forgot to review it. Last time I made this for a party and it was a hit. This is a keeper. Thanks."
Jul 5, 2010 on Food.com
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