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"Using the chocolate graham crackers is a great variation as that is what I always use. You can also add vanilla chips with the chocolate chips or even sub a nutty type cereal for the top layer instead of nuts. (I have done both with success"
Dec 16, 2004 on Food.com
"Very good.. but for my personal taste I needed more brown sugar to off set 2 ounces whiskey.I did sub diced apples as I didn't have raisins and they worked well."
Dec 15, 2004 on Food.com
"Very good. I didn't have the McCormick's so I used saltless season all recipe # 35175 and it worked great! I will be making this often. Thanks."
Mar 8, 2004 on Food.com
"Very good. I didn't have the McCormick's so I used saltless season all recipe # 35175 and it worked great! I will be making this often. Thanks."
Mar 8, 2004 on Food.com
"Wonderful season all. I didn't have the McCormick's for Alice Spring Chicken recipe 58124. I used this and it turned out great. Also used it on grilled steaks the next day with great results. Thanks. "
Mar 8, 2004 on Food.com
"Easy and good. I love easy and hubby loves good."
Feb 29, 2004 on Food.com
"Very good. I substituted low cal mayo and fat free cream cheese. I only had an hour for the marinaid so I boiled the breasts in it a couple of minutes before I grilled them. Then I couldn't waste the marinaid so I cooked my side of rice in it. Added a dollop of the mexisauce to the rice also. It turned out great and very forgiving of all the tampe..."
Feb 24, 2004 on Food.com
"Very good. I substituted low cal mayo and fat free cream cheese. I only had an hour for the marinaid so I boiled the breasts in it a couple of minutes before I grilled them. Then I couldn't waste the marinaid so I cooked my side of rice in it. Added a dollop of the mexisauce to the rice also. It turned out great and very forgiving of all the tampe..."
Feb 24, 2004 on Food.com
"Wonderful. I divided the flour with 1 cup of whole wheat and they turned out great. Thanks."
Feb 17, 2004 on Food.com
" Wow! I even substituted fat free cheese and skim milk to lower calories. Great."
Feb 9, 2004 on Food.com
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