mckmandy Recipe Reviews (Pg. 1) - Allrecipes.com (10240342)

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Apr. 8, 2013
I actually turned this into a glaze for an already-cooked leftover chunk of pork roast. I used stone ground mustard instead of dijon (because that's what I had at home) and cooked it over low heat until just bubbly. It was sweet, sticky, and perfect! It went over very well with my family!
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Tater Tot Casserole III

Reviewed: May 12, 2012
This tastes great! I made a few minor modifications. I sautéed the onion along with fresh garlic in the 1/2 cup of butter rather than putting in the onion raw. I also added cooked bacon to the mixture (since this is going to a pot luck party). I love how buttery and crispy the corn flakes are on top! Yum!
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Bread Pudding II

Reviewed: Sep. 9, 2010
Instead of raisins, I used a cup of triple berry blend (dried cherries, blueberries, and cranberries) and cooked them in a bit of rum until the alcohol cooked off and the berries were nice and plump. So delicious! Will definitely use this recipe again!
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No Bake Cookies I

Reviewed: Feb. 4, 2010
Super easy and super tasty! I Followed the recipe exactly and it turned out perfect! I might add extra peanut butter next time just because I'm a PB Addict. :)
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Frosted Nutmeg Logs

Reviewed: Dec. 23, 2008
Very tasty cookie! I used Bacardi light rum instead of rum extract, and used evaporated milk instead of half and half. Definitely worth making again!
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1 user found this review helpful

Sugar Cookies

Reviewed: Mar. 22, 2008
I made these cookies for a wedding shower and they went over wonderfully! I added a bit of red food coloring to the dough and rolled them in hot pink sugar crystals and they were very pretty! The only change I made to the recipe was that I baked them for about 9 minutes for a softer cookie, but 10-12 will be great for those who like them nice and crispy. Will definitely use this recipe many more times!
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197 users found this review helpful

Chocolate-Covered Cherry Cookies

Reviewed: Dec. 20, 2007
I've done this recipe now twice and they are fabulous! This year, instead of wrapping the dough around the cherry, I drained the cherries and pulsed them in the food processor for about 15 seconds, and then blended it in with the dough. They are really pretty and taste great!
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Grandma's Gingersnaps

Reviewed: Dec. 20, 2007
FANTASTIC recipe! I did alter it just a bit though...only used 2 tsp. of ginger rather than 1 TBSP. They look great and taste great!
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