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"I have made this several times and it has become one of our Autumn favorites. My 5 and 7 year old sons love it! It's a great way to get some veggies into their diets."
Nov 8, 2009 on Food.com
"This is so yummy and so easy. I love that I didn't have to cook and cool the mixture. Will be making this again!!"
Oct 24, 2009 on Food.com
"This was perfect! I'll never go back to prepackaged again. (I also used tape instead of staples--no problem. It was lovely to have real butter on popcorn again."
May 1, 2009 on Food.com
"This didn't turn out at all the way I expected. I was hoping for a more creamy, silky texture and this recipe turned out very rubbery, almost like a sponge. I liked the simplicity of the recipe, but I think next time I will try a strawberry custard."
Feb 2, 2008 on Food.com
"Great salad dressing. This definately beats that packaged stuff. I used extra virgin olive oil and I cut the salt down to 1 tsp., and the sugar down to 1 1/2 tsp. We loved this and will be making it again."
Jan 2, 2008 on Food.com
"This was simple and delicious. I made a pie crust out of vanilla wafers and it really complemented the bananas. I'll be making this again for sure!"
Dec 20, 2007 on Food.com
"Fabulous! This tastes great even with unroasted almonds. Why spend $5.00 for a jar of almond butter in the supermarket when you can make it at home for a fraction of the cost in less than 5 minutes? I will be using this recipe often."
Feb 7, 2007 on Food.com
"Wonderful frosting--very easy and delicious. I was eating it with a spoon! I will be using this recipe often."
Jan 24, 2007 on Food.com
"Hands down, this is the best pumpkin pie I've even tasted. My 4 year old at HALF of the pie and asked if I would make it for his birthday instead of cake! I made a crust out of graham crackers and ginger snaps, a little sugar and melted butter and prebaked it for 15 minutes. This pie was perfect. Will definately make it again!"
Dec 4, 2006 on Food.com
"I made the hot version and added mini ears of corn. It was fantastic!!! I'll be making these a lot. "
Nov 19, 2005 on Food.com