ButterBiscuit Recipe Reviews (Pg. 1) - Allrecipes.com (10030636)

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Honey Mustard Dressing II

Reviewed: Oct. 2, 2007
Simple and delicious. I like to use a really grainy Frech mustard. Makes a perfect spread for sandwiches instead of regular mayo.
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Balsamic Vinaigrette

Reviewed: Oct. 2, 2007
My favorite dressing by far! I no longer need to waste money at the grecoery store on dressings that are full of preservatives and chemicals. I usually add a tablespoon of honey to sweeten it up a bit. I store it in a glass bottle from a sore bought dressing in the fridge and it keeps nicely.
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Smushed Apples and Sweet Potatoes

Reviewed: Oct. 2, 2007
Very good recipe. I leave out the milk and substitute 2 T. of honey for the sugar. Microwaving the sweet potatos is the way to go - boiling them leaches the nutrients and lessens the flavor. If I didn't have a microwave, I would bake them instead of boiling.
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Oct. 2, 2007
Perfect hummus! It has a good kick to it and is so easy to make. I follow the recipe exactly. I love this with a warm pita or vegetables (carrots, sliced red pepper, celery) for dipping.
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Oatmeal Whole Wheat Quick Bread

Reviewed: Oct. 2, 2007
Very good and simple bread. I double the recipe to make a full loaf and bake at 350 for 1 hour. When doubling, I use 4 T. of honey. It's also good to mix in a can of pumpkin with come cinnamon or a cup of mashed bananas with walnuts. Delicious!
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Banana Crumb Muffins

Reviewed: Jan. 3, 2007
Simple and delicious. This makes a very dense yet tender muffin with the prefect amount of flavor. I followed the recipe and used butter, but I used four bananas since mine were on the small side. This made 12 muffins for me and the amount of the crumb topping was perfect. After being stored overnight in an air-tight container, they tasted even better.
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Sausage Balls

Reviewed: Jan. 2, 2007
These turned out really moist and good. I think they would be a challenge without a stand mixer. First I mixed the sausage (I used spicy Jimmy Dean) with the Bisquick until it was fully incorporated. Next I added the cheese and mixed with the dough hook - unless you have a professional mixer, only do one batch at a time. I formed small balls and baked them for 25 minutes on parchment paper. I put a layer of paper towels on my cooling racks to absorb any excess grease. Store them covered in the fridge - they are great reheated in the toaster oven. Next time I might try adding some cayenne pepper since I would like them more spicy, even after using spicy sausage.
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Outrageous Chocolate Chip Cookies

Reviewed: Jan. 2, 2007
I've never been a fan of the traditional Toll House chocolate chip cookie recipe, but I really do like these. The addition of the oats gives a nice chewy texture and the peanut butter adds a lot of flavor. This will be my new staple chocolate chip cookie recipe. Next I will try substituting Nutella for the peanut butter for some variety.
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Chocolate Mint Candies Cookies

Reviewed: Jan. 2, 2007
Yummy! This cookie is very fudgey and the chocolate mint frosting from the Andes mint looks and tastes a lot more complicated than it is. I followed the recipe exactly except for using a whole mint for each cookie - I definitely recommend doing this.
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Jam Filled Butter Cookies

Reviewed: Jan. 2, 2007
This very tender butter cookie was a big hit for Christmas. I added 1 teaspoon of vanilla and 1/2 teaspoon of salt which really brought out the simple flavor of the cookie (I used unsalted butter so omit the salt if you're using salted butter). I filled them with black currant preserves which were nice and tart. I was a bit concerned about the recipe only having 1/2 cup of sugar, so I rolled each ball in granulated sugar before forming the well for the preserves. The amount of sweetness was perfect and the granules of sugar weren't detectable after baking. After cooling, the jam centers set nicely and they were easy to stack for transporting. One more thing - they took 14 minutes in my oven to get a light golden brown on the bottom.
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