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Tennessee
"OMG! This recipe is wonderful! I've tried so many frozen coffee recipes and they never seem to suite my tastes, but this one is perfect! Its so versatile and you can even make it sugar-free and fat-free without losing the taste. I'm a nurse that works night shift and I am always looking for recipes to help keep myself and my co-workers awake on th..."
Feb 21, 2010 on Food.com
"How in the world do you have so few reviews for this recipe. This is one of my favorite recipes, that I take to gatherings and give as gifts. Thank you for such an awesome recipe. It deserves 10 stars."
May 4, 2007 on Food.com
"A really really wonderful recipe. I didn't change anything. They turned out tasting like something from a bakery. Thank you so much for a recipe I will be continuing to make."
Apr 8, 2007 on Food.com
"Wonderful recipe! I made the dough into little crescents and hearts and stars and then piped chocolate glaze on them and they were beautiful and they tasted wonderful. Thank you for such a great, easy recipe."
Oct 15, 2006 on Food.com
"Totally awesome! Its a mix between an Arbys jamocha and my favorite frappe that I get from a local coffee shop. Very very good. Thank you so much for such a great recipe that I will use again and again."
Sep 17, 2006 on Food.com
"Wonderul recipe. It came out perfect. I made some olive oil dipping sauce with it, and the family gobbled it up. Thank you for such a great recipe."
Sep 9, 2006 on Food.com
"I absolutely loved this recipe! Thank so much. I didnt change anything, but I did add some extra veggies. Thank you."
Sep 7, 2006 on Food.com
"Absolutely Wonderful. This recipe was exactly what I was looking for, and its so easy. Thank you so much for the recipe."
Sep 7, 2006 on Food.com
"One of the best banana breads I have ever had. Thank you so much for such a great recipe"
Sep 7, 2006 on Food.com
"Absolutely amazing! You are the rotisserie chicken guru. The timing was perfect, as was the taste. Thank you so much for such a wonderful recipe, that I will be making again and again."
Sep 7, 2006 on Food.com
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