Donna Recipe Reviews (Pg. 1) - Allrecipes.com (10089945)

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Cheesecake Supreme

Reviewed: Apr. 3, 2010
This takes way longer than an hour to bake. If the instructions were modified to say that, I would probably give it a much better rating.
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Horseradish Deviled Eggs

Reviewed: Nov. 23, 2007
These were good! When I first made them, people seemed turned off by the word horseradish. This time, I didn't tell anyone they had horseradish in them and they were a HUGE hit!
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Never Enough Green Bean Casserole

Reviewed: Nov. 23, 2007
For me, this recipe was just "OK." I wonder if I would have liked it better with fresh or frozen green beans.
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Yummy Yam Casserole

Reviewed: Nov. 23, 2007
I made a bunch of things on Thanksgiving and this was my favorite. I made it the day before which saved time/energy the day of. And, the leftovers are just as yummy, too!
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7 users found this review helpful

Cocoa Rum Balls

Reviewed: Dec. 28, 2006
Sorry to give such a poor rating! I thought this was awful. Let me just note that I cook like a chemist. I measure everything - exactly. My complaint is related to the strength of the rum flavor. It was strong even on day 4. I'm wondering if the air tight container didn't allow the alcohol to evaporate. Anyway, it was a real bummer to toss these rum balls because the preparation was somewhat time consuming. I'm also thinking it's a pain to dust these things with powdered suger right before serving. I ended up dusting them on day 0, day 1 and day 4 because they absorb the sugar. Oh, well! So far, this was the only recipe I didn't like... :)
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Scotcharoos

Reviewed: Dec. 22, 2006
I thought these were a little too sweet. I would recommend milk chocolate chips instead of the semi-sweet chips. (I double the chips, too.) This recipe is different than rice krispies in that you have to stir it more to ensure all of the liquid gets incorporated. You also have more time because it doesn't setup as fast as rice krispie treats.
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Saltine Toffee Cookies

Reviewed: Dec. 22, 2006
Wow! I was surprised at how good these are! Some tips: I used an 11x17" jelly pan. Line the bottom & sides with foil & lightly spray the foil with non-stick spray. Generally, sticking is not a problem but I did have a problem with the foil stuck in the toffee where I had a seam in the foil. (I probably should have folded the two pieces of foil together instead of just overlapping them.) DO NOT use a pan with no sides. You don't want this stuff boiling all over in your oven. Feel free to cover the entire bottom with saltines. (If you use only the 4oz package, they will spread throughout the whole pan anyway as they boil in the oven.) Also, before you start timing the 3 minute boil, make sure it's truly boiling. Start timing once you see bubbling foam all around the edges. When you pour the boiled sugar mixture, don't worry about getting every section of the salines covered. Once you put it in the oven, it boils like crazy so the entire cracker gets covered. Finally, I think the milk chocolate chips would have been better than semi-sweet. (I love Swiss Colony toffee!) This is almost as good except I get to take credit for it!
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Peanut Butter Cup Cookies

Reviewed: Dec. 22, 2006
I used a convection oven at 350 for 8-9 minutes (or until just starting to brown). Yum! Crispy outside & chewy inside! Some tips: I used a cookie sheet. If you have trouble rolling the dough into balls (1" was best for me), put the mixture in the refrigerator for a while. The finished cookie will be smoother. The warmer room temperature dough will not roll well, but if you just put 1" globs on the cookie sheet, it really lets the outside become more crispy. They're not as perfect and pretty but they're sure good! Also, you can speed up the cooling process by putting them in the fridge for 15 minutes.
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