smilingmom Recipe Reviews (Pg. 1) - Allrecipes.com (10163659)

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Sylvia's Ribs

Reviewed: Jul. 14, 2012
My family loved it. I modified the recipe a little (hence why I deducted a star) to make pulled pork sandwiches. I mixed 1 cup ketchup, 1.5 cups BBQ sauce (used a local brand Texas Texas BBQ and grilling sauce). I didn't add any sugar as I usually find this too sweet, used about 1.5 tablespoons lemon juice, 1 tablespoon chili garlic sauce, 2 tablespoons of minced garlic. I didn't have steak sauce but used 1 tablespoon of cider vinegar. I mixed all of these ingredients to make the sauce. I boiled the ribs and then placed them in a slow cooker with diced onions at the bottom and alternating layers of ribs and sauce. I cooked it on low for 7 hours. Turned out great. Could use mor chili sauce for those that like a little kick. Now I am just looking for a BBQ sauce recipe that I can make at home rather than buying from the store (although this sauce was fantastic)
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Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 6, 2012
Came out moist. Only complaint - perhaps too many chocolate chips. My modifications:Used 1/2 cup almond meal + 1 cup flour. Used applesauce instead of oil. instead of white sugar, used 1/2 cup light brown sugar. Used a little less than 1/2 cup mini chocolate chips - but think next time will only used 1/4 cup. As far as spices, I used 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon. Cooked at 350 for 15 minutes (for mini muffins) and for about 25 minutes for the full size muffins.
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Easy Peach Crisp II

Reviewed: Oct. 17, 2012
I modified this a bit, used 2 ripe pears (should have used more), 1/2 cup all purpose flour, just less than 1/2 cup almond meal. about 1/2 cup brown sugar almost 1 tablespoon cinnamon and 3/8 cup butter. Cooked it in a 5x8 pan in a toaster oven on 350 for 30minutes and then right before serving heated it on broil. Turned out great and the top was just a little crispy.
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One Minute Chocolate Icing

Reviewed: Dec. 29, 2012
Great recipe. Mine didn't set that fast but it still tastes great. Had to boil a little longer to make sure all of the sugar melted.
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Smokin' Jack BBQ Sauce

Reviewed: Jun. 18, 2013
I made this for 10 servings and because I was looking for something not too sweet, made the following adjustments. I first sauteed some onions and then added the sauce ingredients. I used 1 cup tomato sauce and 1.5 cups ketchup. Instead of 2 T of apple cider vinegar, I used 3. I added about 2T freshly chopped garlic. I didn't have molasses or whiskey and used 1.25 tablespoons maple syrup and 1/4 cup apple juice respectively.I also didn't have smoked paprika and just used plain paprika instead. I omitted the brown sugar completely. Plan is to place it in the slow cooker with some ribs overnight. Sauce right now is just a little tangy with some kick, but not overpowering. For those who like it spicy, would recommend adding more adobo chilis.
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White Frosting

Reviewed: Jul. 1, 2013
I found this recipe a little to buttery. I doubled the vanilla and added and extra 1/4 cup milk at the end to help tone down the buttery flavor. Next time I will only use 1/2 cup butter. I still prefer the taste of whipped cream icings. I also used the full cup of sugar but might try less next time. The texture was good and even with the extra milk I found it easy to spread onto a cake - (probably a little to thin for piping).
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Quick Coffee Cake

Reviewed: Jul. 30, 2013
Made this recipe as written except used butter instead of shortening and used 2/3 cup milk. For the topping,I used about 1.5 tablespoons flour and 1 teaspoon cinnamon. I also added about 1/2 cup chopped walnuts. Baked it in my toaster oven and it came out great. Cake was not too sweet and will use it often for cakes with rich frosting/icing. Next time will try chocolate chips and coconut in the topping to give it a german chocolate twist.
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Carrot Cake III

Reviewed: Sep. 13, 2013
I loved the cake but make a few modifications as follows: 1/4 cup applesauce and 3/4 cup oil (canola and coconut mixed). I left out the raisins, I used 2 packed cups of finely grated carrots (3 large carrots). Decreased sugar to 3/4 cup brown sugar and 3/4 cup white sugar. Increased spices to 1 tablespoon vanilla, Didn't have nutmeg so used 1 teaspoon pumpkin pie spice instead. I cooked it in a bundt pan in my toaster oven at 325 for 50 minutes. Cake was lovely but think that I will increase the amount of pumpkin pie spice (or just use nutmeg) next time and add in the raisins. For the icing: I thought 4 cups sugar was too much so I only added 1 cup and thought it was sweet enough. I did think it was rather buttery and will decrease the butter to 1/4 cup next time.
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Zucchini Yogurt Multigrain Muffins

Reviewed: Jan. 9, 2014
Note: I modified the recipe based on what I had on hand, but my family loved it. I used 1 cup each of All-purpose flour, Almond meal, rolled oats, 1/2 cup all bran cereal. I omitted the white sugar as others suggested and used 1/2 cup honey and 1/4 cup maple syrup. I drained the water from the zucchini and used butternut squash instead of carrots. I also added one banana. I didn't add pecans or raisins (but would if my kids would eat them)instead added 2 Tablespoons of flax seed. Instead of nutmeg I used pumpkin pie spice. I baked them for 13 minutes in mini muffin tins. Taste was great. They were just a little too moist (muffin tops deflated after pulling from oven) the same day - likely because of both the butternut squash and banana - but we will see how they are after a night in the fridge...
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