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Brooke's Best Bombshell Brownies

Reviewed: May 22, 2012
I was a first time baker when I first tried making these...oh wow! They are absolutely phenomenal exactly as written. I've now made them a dozen times over 5 years, usually halving the ingredients. They are definitely fudge rather than cakey, but If that's what you like they are the best you can make!
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Valentino's Pizza Crust

Reviewed: Apr. 15, 2012
As a qualifier, please note that I'm yeast recipe challenged - I simply cannot get dough recipes to turn out right no matter what I try. This recipe was so easy that even I made an unbelievably tasty, flaky pizza from scratch in under one hour. I followed all the steps exactly and used a Kitchenaid mixer dough attachment just until the dough was blended (not to over mix). I then spread this perfect amount of dough for 1 two person pizza onto a pizza pan (holes on bottom) and brushed it with olive oil seasoned with all sorts of Italian herbs and roasted garlic, etc. before adding toppings. Baked for 15 mins at 400 and it was phenomenal texture, taste and thickness (imagine medium thick with an end piece no one wants to waste). My picky husband loved it too. It could not have been more straightforward or tastier. Please try it!
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Grilled Chicken Burgers

Reviewed: Mar. 8, 2012
Made them exactly per recipe, and they were amazing. My husband is a diehard fan of beef but even he loved these. No sauce or ketchup or even toppings needed.
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Pecan Pie V

Reviewed: Nov. 1, 2010
I don't like pecan pie at all because of the extreme sweetness of the store bought variety (hurts my teeth!), and my husband loves it. I tried this recipe on a whim one night (exactly as written), and it is SO wonderful, so tasty, so perfectly the right texture and sweetness, that I am now in love with pecan pie! I've made this recipe 3 times with no changes, and it comes out amazing. The omission of corn syrup must help the sweetness level become normal, because the flavor is delicious. Please try the recipe; it's even extremely simply to make/throw together while working on a weeknight dinner after a full working day (and that's no easy feat). You will thank your lucky stars.
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Kabob Marinade

Reviewed: Jun. 2, 2010
This marinade is really, really good. I tried it several different ways, all simply mixed into a big plastic bowl with only 2 additions (a dash of Old Bay seasoning and a dash of cayenne) and then broiled on wooden skewers with chopped onion in the oven for 8 mins on each side: 1. cubes of beef from random thin grocery store steaks (marinated for 20 mins) - amazing 2. cubes of beef from random thin grocery store steaks (no time for marination) - still amazing 3. bite size pieces of chicken breast (marinated for 20 mins) - still amazing 4. bite size pieces of chicken breast (marinated overnight) - still amazing. Basically, use this marinade on either beef or chicken, with or without marination, and it comes out SO good even if you just use the oven broiler. Enjoy!
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Best Chocolate Chip Cookies

Reviewed: Apr. 7, 2008
These are, hands down, the best chocolate chip cookies I have ever made. The edges come out crispy and chewy, and the center is soft and melts in your mouth. Do remember to take them out in exactly the time in the recipe (the cookies will look GROSSLY undercooked at that point, even jiggly and wet) and then let cool. That is what ensures the cookie is crisp and soft in the right places at room temp. Enjoy!
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Too Much Chocolate Cake

Reviewed: Apr. 7, 2008
This is the perfect chocolate cake just as directed, with these warm, bursting pockets of semi melted chocolate (the chips) that surprise you in each bite. Try this for a special occasion (we did for my sister's birthday), and you will not be disappointed. It's even better the next day warmed for a few secs in the microwave. Note - do not go for this cake if you're obsessed with finding a fudgey chocolate cake (I know I do that sometimes!)...this is chocolatey, not fudgey. Enjoy!
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