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DHAWLEY

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA
Living In: Fort Smith, Northwest Territories, Canada
About me:
 Im a simple person

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Photo by Acc Chef

Acc Chef

Cooking Level: Expert
Home Town: Grants Pass, Oregon, USA
Living In: Tustin, California, USA
About me: I love to cook & teach people. I also love to learn & I love ALL RECIPES It is the best!!!
Photo by GPWILCOX

GPWILCOX

Cooking Level: Beginning
Living In: Grants Pass, Oregon, USA
About me: Stay at home dad for ten years. Three boys ages 5, 8 and 12. Best wife in the world - truly my best friend.

Twans_Girl

Cooking Level: Intermediate
Home Town: Grants Pass, Oregon, USA
Living In: Salem, Oregon, USA
About me: I still consider myself a newlywed even though its been almost 3 years! I enjoy the outdoors almost as much as being wtih my husband! He is the real cook, I am an alright cook and…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 3.74 star rating.

Harvest Pumpkin Soup

Reviewed on Dec. 4, 2008 by Acc Chef
Love this pumpkin soup & have made it several times, changing it every time. I have used pumpkin in the can, in addition, have put in 2 pre-cooked skinned yams. I have sauteed fresh baby carrots & they gave the soup a zing. Yummy! Tonight for my community cooking club, I am going to try the spicy approach with the hot pepper flakes, topped with the sour creme dollop, some mint (for show) & a sprinkle of paprika for color.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Pumpkin Cake II

Reviewed on Nov. 30, 2008 by Acc Chef
My daughter & I made this the other day on the spur of the moment. We only had 1/2 box of yellow cake mix. I used 1/4 cup of Pumpkin Butter from Wm Sonoma. Used the whole can of pumpkin & also used a smaller amount of brown sugar. Baked 45 mins in Bundt pan. No frosting. Her husband LOVED this. I had it for breakfast & put it in the microwave for 15 sec & slathered it with butter. YUMMMM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Fruit Cocktail Salad

Reviewed on Nov. 28, 2008 by Acc Chef
The key to this salad is DRAINING the fruit overnight. I even kept it in the fridge w/o a covering. I just used 2 lg cans of fruit cocktail & 1 reg can of cut pineapple. I cup of sour creme & I added mini marshmellows to the top & it was scarfed up!!! Loved it.
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