somer's Reviews
13 recipes reviewed. Showing 1 to 13Sort by: Book Title 
| Date | Rating | Recipe Title
Cooking with Paula Deen
(December, 2009)
I made these for a cookie exchange this Christmas and everyone loved them! One change I had to make, though, was using 2 lbs of the chocolate instead of just 1.
I made these a 2nd time recently and instead of doing individual cups I layered it in a 8x8 pan. One of the chocolate packages was enough doing it this way, and I used only half of the peanut butter mixture. I had to play around with the chocolate to get the correct thickness - the 2nd pan was better than the first.
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The Lady & Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant
By Paula Deen
Simon & Schuster - 2002
This is hands down the best banana pudding I have ever tasted.
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Perfect Cookies, Cakes and Chocolate
By Nick Malgieri
HarperCollins - 2006
Very yummy!
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A little messy, but delicious!
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This cake was pretty dry, but the frosting was incredible! I would definitely use the frosting on another cake.
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Tastes & Tales From Texas... With Love
By Peg Hein, Kathryn Lewis
Hein & Associates - 1984
It's been a long time since I made this recipe (years), but I made it several times, so it must have been good. Until I make it again, I'll give it 3 stars, but that may change.
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Texas Hill Country Cookbook
By Blue Lake-Deerhaven Cookbook
R A R Enterprises, Incorporated - 1994
I was practically weaned on variations of these. I used this recipe for a while years ago, but the variation in Vintage Vicksburg is better.
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There's nothing original about this recipe; you'll find a pretty much identical recipe in any Southern recipe collection. Doesn't mean they're not tasty, though!
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This doesn't taste like fettuccine Alfredo, but it's an easy dish that tastes pretty good. Not for those watching their figure!
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You might know these as 5-layer bars or Dream Bars. Another recipe you'll find in many cookbooks. So yummy and easy!
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Williams-Sonoma Essentials of Grilling: Recipes and techniques for successful outdoor cooking
By Melanie Barnard
Oxmoor House - 2006
I'm one to marinate my steaks pretty heavily, so this basic recipe was a bit of a departure for me. It was heavenly!
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I used the blue cheese butter portion of this when I made Bistecca alla Fiorentino, and it was great! Really enhanced the flavor of the steak.
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Using this recipe, our pork chops were grilled to perfection. My only complaint was that the garlic stuffed into the chops didn't soften.
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