abickman1 Recipe Reviews (Pg. 1) - Allrecipes.com (10104775)

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Florida Strawberry Muffins

Reviewed: Apr. 21, 2010
I made these and thought they were pretty yummy, but only after they sat for a day. Something about the warm muffin right out of the oven made the strawberries taste strange. The flavor was much better the second day. I did use 2 cups of strawberries, and also warmed up some strawberry preserves and added it to the berry juice to stir into the batter. This gave the muffins a lot more stawberry flavor and added extra sweetness. Next time I make these I will consider adding a cream cheese mixture, or simply a dollup of strawberry filling into each muffin before baking.
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Russian Tea Cakes I

Reviewed: Dec. 14, 2009
Wonderful cookie- same as the one my mom and I made together since I was little. No changes necessary- this one comes out perfect!
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Thumbprint Cookies I

Reviewed: Nov. 24, 2008
My mom and I used to make these every year at Christmas time. This recipe is very close to the one we used to use. A few tips to make them really good: chop the walnuts coarsely, make the balls on the small side, bake for six minutes then pull them out and push indent in them, then bake for 4 more minutes (at 350). Use a jam or preserve that is tangy and tart, as that what give the cookie it's awesome flavor. The dough is not meant to be too tasty on it's own. Follow these things, and you will have a tasty treat!
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Photo by abickman1

Peanut Butter Cookies IV

Reviewed: Nov. 9, 2008
I just made these and they turned out great! I made a few alterations- I used about 2/3 cup peanut butter, added M&M's, baked them in a mini muffin pan, and put a dollop of chocolate frosting on each- too cute, and really tasty!
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Pumpkin Cheesecake II

Reviewed: Oct. 11, 2008
I brought this to a dinner party last night and it was a big hit. The pumpkin flavor was not overwhelming, and it was very delicious without being overly rich. I did make a few changes- I used a gingersnap crust with a dash of cinnamon and a few ground pecans. I omitted the mace and used 1/8 teaspoon of nutmeg instead. Finally, I didn't use the lemon extract. I baked it in a water bath for about 55 min. and then turned off the oven and left it in (overnight on accident). I put in the fridge in the morning and it was perfect- no cracks and just the right consistency- creamy without being too mushy. I will definately make this for thanksgiving! If you are looking for a good holiday dessert look no further!
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Chocolate Peanut Butter Bars IV

Reviewed: Sep. 3, 2008
I've made these twice now and both times they turned out great. It is a good idea to mix the melted butter and peanut butter together first to make mixing the rest easier. Also, like other reviewers mentioned, putting the first layer in the fridge for a few minutes helps the chocolate layer set quicker. I also put it back in the fridge after the chocolate is added. Just don't leave it in the freezer too long as the layers will separate when cutting smaller pieces. Awesome quick, inexpensive recipe!
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Peanut Butter Bars I

Reviewed: Aug. 4, 2008
I made these bars last weekend and they didn't last very long. I followed the directions exactly, except I used milk chocolate chips. I also froze the PB mixture for about 15 minutes before I put the chocolate mixture on, and then I froze it for another 15 minutes. I also put a layer of waxed paper in the pan first. When they had froze slightly, I simply pulled the waxed paper out, and I cut the bars neatly on the counter. Will make again this weekend for family campout!
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Oven Baked BBQ Ribs

Reviewed: Aug. 2, 2008
My husband made these a few days ago and the whole time they were baking my mouth was watering- the smell was amazing! But when they were done the taste was even more amazing. We will definately be making these again.
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No Bake Lime Mousse Torte

Reviewed: May 26, 2008
This dessert is wonderful! I brought it to a BBQ and everyone who tried it loved it. I did switch out the whipped heavy cream for cool whip, and used nilla wafers for the crust, but followed everything else to a "T". I will definately make this one again!
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Orange Pecan Muffins

Reviewed: May 1, 2008
This was a pretty good muffin. I did make some changes- I didn't have any orange marmalade or nuts, so I used blueberry preserves instead. I also omitted the nutmeg, and added a little extra sugar. Could have been a little moister and more flavorful. But good stand-by recipe...
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Chantal's New York Cheesecake

Reviewed: Mar. 31, 2008
When the other reviewers say you can't mess this up- they are right. I set mine in a water bath, let it sit in the oven for 2 hours after baking, and it turned out perfect. I've never made such a thick cheesecake that wasn't undercooked in the middle, or cracked before, but this recipe seemed to be the magic key to a great tasting, and picture perfect cheesecake. The only change I made was to add some lemon juice to the batter. Next time I think I might also omit the flour to get more of a creamy texture. Will make again!
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Peanut Butter Cup Ice Cream

Reviewed: Aug. 13, 2007
This was my first time using my ice cream maker, and this recipe was a good one to start off with. It was very dense and sweet- probably sweeter than I thought it was going to be. If I make it again next time I will use more peanut butter cups, and maybe some chocolate chips to give it more of a chocolate/peanut butter flavor.
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Frozen Peanut Butter Cheesecake

Reviewed: Jul. 16, 2007
I made this recipe for the 4th of July, and at a BBQ the next week, and both times it gave rave reviews! It didn't sit long enough to get melted. I did make one change- I used a peanut butter chip/chocolate chip blend for the crust. Also, using a springform pan and adding some additional rice cereal to form a higher crust makes it look like it came from a bakery. I will definately make this again.
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