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"I serve this all the time and I have a great recipe for the Jalapeno Jelly from on here(Food.com.
Sep 19, 2010 on Food.com
"Never reviewed this but I just wanted to say that I make this one all the time. I just substitute 2 8oz packages of portebello mushrooms for the spinach. I slice and fry the mushrooms some to get the moisture out."
May 26, 2010 on Food.com
"This was great and used only half the soup and put it on top."
Apr 1, 2010 on Food.com
"Very good. I used Prosuitto that I fried up a little bit and cut up into small pieces before adding it to the mashed potatoes. And put a few green onions and prosuitto bits on top of the cheese. Delicious!!"
Apr 1, 2010 on Food.com
"This was easy...I was going away for a few days so I made this for my boys and froze it. I added a touch of Cayenne pepper with the cumin. My boys told me that I could make it anytime again."
Apr 8, 2009 on Food.com
"This was great..The only thing I might have done differently is add some salt with the pepper and garlic. Also, it could have been moister....... maybe could add a little extra beef broth. But difinitely easy and tasty and cheep to do."
Aug 14, 2008 on Food.com
"Had this at a family reunion today and everyone loved it. It was very, very easy.I used sweetened whipped cream instead of Cool Whip and put it in a chocolate cookie pie crust. I drizzled chocolate sauce over it and melted some peanut butter and drizzled it over too. And sprinkled some chopped peanuts over the drizzle.EXCELLENT."
Jul 27, 2008 on Food.com
"Excellent. I used half butter and half Crisco. And, also, used half crunchy peanut butter and half smooth peanut butter. This recipe made for me 3 1/2 dozen huge cookies."
Jun 13, 2008 on Food.com
"This was good. I made it with a Chocolate Oreo crust because I did not have time to make regualr crust. I think a regular crust would be too bland. Maybe a shortbread crust would be good. It tasted alot like chocolate chip cookie. Very rich dessert. You need a coffee or tea with this. Whipped cram would be good dolloped on each piece."
May 22, 2008 on Food.com