JenLynLew Recipe Reviews (Pg. 1) - Allrecipes.com (10166498)

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JenLynLew

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Chocolate Chip Cheese Ball

Reviewed: Jan. 2, 2014
This recipe is easy to make and a crowd pleaser! Do NOT be fooled by what appears to be a small amount of ingredients - I doubled the recipe thinking that it couldn't be nearly enough for the gathering that I was going to - I was wrong! This recipe as stated above is plenty for a crowd of children and adults. I served with pretzels (the best choice in my opinion), chocolate animal crackers as I could not find chocolate graham crackers, and Nilla Wafers. As another reviewer noted - if you let the butter and cream cheese soften for an hour or so, you do not need extra sugar to form a ball. It was sticky but formed a ball not problem. I used the leftover mini chips, some Heath bits I had leftover, and the pecans to coat the "ball" to tasty results.
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Green Grape Salad

Reviewed: Aug. 27, 2013
Very tasty, will make again! Make sure your cream cheese is very soft before mixing - mine was clumpy!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 23, 2013
I have made this recipe so often that I don't even look at the recipe anymore. It is a staple dinner in our house now. I have made a few tiny tweaks to the recipe. I, like other readers use low sodium soy sauce and I do not season my chicken before cooking - plenty of salt in the recipe. I also add a little more honey and brown sugar as I haven't found the recipe to be "sticky". I have also found that you need to be aware of the hot sauce that you use - some are more intense than others so taste, taste, taste. I add lightly unsalted or lightly salted peanuts right at the end of cooking. I would love to add some pea pods and other veggies but I have a picky eater to contend with. I would suggest making this recipe as is once and then taking liberty with the recipes as you like - the base recipe is very good and worth trying as is.
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Butternut Squash Bisque

Reviewed: Dec. 5, 2012
Made this a few weeks back for a dinner party. It was enjoyed by all. I did tweak a bit as other suggested in other reviews. I too bake the squash before peeling with a little olive oil and salt & pepper. I also add cayenne pepper and cinnamon to taste. I also used more nutmeg. The result was homey and tasty. I also used my immersion blender instead of transfering to blender - so much neater and easier!
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Too Much Chocolate Cake

Reviewed: Aug. 16, 2012
Yum! Cut the vegetable oil out and used unsweetened applesauce and light sour cream to make this cake the teeniest bit "healthy". Added strawberries, raspberry, and sugar-free whip cream when served.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 5, 2010
Excellent recipe and ridiculously easy! I used a course ground mustard instead of regular prepared mustard and only added fresh ground pepper instead of lemon pepper. I didn't care for the lemon pepper the first time that I made this recipe. Will make again (and again)!
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Chicken and Cheese Stuffed Jumbo Shells

Reviewed: Dec. 21, 2008
Great recipe! Really good flavor but needs more sauce and shredded or very small cubed chcicken. We used a jar of spaghetti sauce instead of tomato sauce which added to the flavor. We will definitely have this again. Great make ahead prep for an event.
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S'more Brownies

Reviewed: Jun. 27, 2008
Always a hit wherever I take them, I have modified this recipe to be "low-fat". This helps to cut back on the sweetness some as well. Use a low-fat brownie mix instead of a regular mix. Under cook by a few minutes before adding crumbled low-fat graham crackers and the mini marshmallows. Bake for only a few minutes more to finish the brownie and melt the marshmallows a bit -DON'T overcook the low fat brownies will dry out. Instead of chocolate pieces/chips/candy I drizzle chocolate syrup over the top after baking. It is easier to cut warm.
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Chocolate Trifle

Reviewed: Jun. 27, 2008
Try this recipe with peanut butter cups or heath bar to change it up a little. I also used a chocolate chip brownie mix as well as a regular brownie mix to change it up a little.
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Six Can Chicken Tortilla Soup

Reviewed: Jun. 27, 2008
I don't care for canned corn so I use frozen corn in this recipe and it works great. The one draw back to this soup is the appearance. It is a black murky soup but it tastes good and the people that I have served it to liked it.
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White Chili

Reviewed: Jun. 27, 2008
Serve with the "scoops" tortilla chips and you don't need a spoon. Frozen corn works well instead of canned. Freezes well too so make a double batch. To cut the spice but keep the cheese I split the Jalepeno pepper cheese with cheddar.
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Make-Believe Middle Eastern Chicken

Reviewed: Jun. 27, 2008
I served this over bulger instead of couscous or white rice - it was great. It also makes a nice leftover.
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