Tinkerbell Recipe Reviews (Pg. 1) - Allrecipes.com (10258984)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 21, 2009
I have been making these cookies for several years now. The only negative comments I have ever heard were from myself...after occasionally not watching the timer and overbaking them! The reason I am reviewing this recipe is not to say how particularly awesome they are, because that has been done many times. However I have been intrigued by the few negative comments I have read. I haven't read all of the reviews, so I can't address all of the complaints, but I do know that the quality of the margarine you use has a lot to do with the appearance, texture and taste of the finished product. And yes, although we don't admit it, when a recipe calls for "butter", most of us reach for the cube margarine in the fridge. (I gave up using real butter years ago). A lower quality margarine could possibly account for the "greasy" taste some people experience. It may also be responsible for the burnt and dry cookies some have mentioned. I make it a habit to use the same product all the time, and my cookies come out tasting great, no matter what flavor chips or pudding mix I use. (The combinations are endless. For Christmas, for example, try using chocolate pudding mix, vanilla chips and crushed peppermint sticks.) If your margarine looks gross and separates when you melt it for a recipe, it is probably not the best choice for cookie baking. I won't use the brand name, but there is a package that has cookies printed on it that is the best margarine I have found for baking.
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Pecan Turtle Bars

Reviewed: Nov. 27, 2008
All Recipes has come to my rescue once again! I wanted to make a pecan pie but had run out of eggs. Still craving pecans, I searched for an eggless pecan dessert and found this recipe. I followed the advise of previous reviewers and used 2 c. flour. And not having any more than 1/2 c. remaining butter for the caramel mixture, I added about 4 tablespoons of a thick butterscotch caramel dessert topping while it was boiling. Because I love white chocolate with caramel-pecan anything, I used it in place of the milk chocolate to spread over the bars. Note: Since white cocolate is sometimes difficult to melt, I put 1 1/2 c white chocolate chips in the microwave on half heat, stirring several times during the process to avoid seizing. I then drizzled the melted chocolate over the cookie bars. I am now thankful that I ran out of eggs! This recipe, with just a couple tweaks, is super yummy.
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Candied Almonds

Reviewed: Nov. 23, 2008
Spiced nuts are always a hit at holidays, but I use them all year long for toppings on muffins, sweet yeast breads, salads and yogurt. There is a simple trick to making them though. I use a candy thermometer and cook the sugar, cinnamon, and water mixture to the "soft ball" stage, approximately 238 degrees. Then I add the nuts (I use about 3 cups of any kind of nuts I happen to have on hand), and stir vigorously with a wooden spoon until the mixture starts to lose it "shine". (It will look almost "dull") Immediately pour onto a waxed paper lined cookie sheet. My mother used to add nutmeg and cloves to her spiced walnuts. There were rarely any left over after the first day!
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Slow Cooker Turkey Breast

Reviewed: Nov. 9, 2008
Awesome, awesome, awesome!!! I was skeptical when I first saw the recipe, but decided to give it a try. I watched my 6 and a half pound turkey breast like it was a baby, just waiting for something to go wrong: the first telltale sign that it might be burning, that it was drying out etc. But, absolutely nothing went wrong! I rubbed both sides of the skin with butter before patting on the soup mix. And like a few other reviewers I got a little nervous about the lack of liquid, so I added 1/2 cup of chicken broth. It wasn't really necessary though, as the turkey was juicy and did not fall apart.
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Hamburger Rice Soup

Reviewed: Sep. 4, 2008
This recipe brings back memories. It is amazingly similar to what my mother served us on a pretty consistent basis when I was growing up. She would use whatever meat was leftover if fresh ground beef wasn't available. I omit the rice, (hubby is opposed to rice in any kind of soup) and add chopped cabbage, subbing chopped carrots for the corn. For a flavor change, and lower fat version I have substituted ground turkey for the beef. And with a little more seasoning, it is quite tasty. With the addition of the cabbage, it turns out almost like a stew. A fast nurtitious meal that everyone loves.
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Peaches and Cream Pops

Reviewed: Jul. 18, 2008
I love these little guys! (And so do my dogs:) Sooooo healthy. If you freeze them in small Dixie Cups with popsicle sticks, here's a trick I use to catch the melting drips: Save those plastic lids from Pringles cans. Cut a small slit with a sharp knife just long enough to insert the popsicle stick in the center of each lid. Cover the Dixie Cup with the stick down the center of the puree. When the pop freezes, the lid will form a drip barrier.
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Grilled Asian Chicken

Reviewed: May 24, 2008
I found Grilled Asian Chicken while I was surfing the website for easy and fast chicken recipes. This is definitely a keeper! The only changes I made were that I used approximately four tablespoons of fresh finely chopped ginger root, and Kikoman Teriaki Sauce, since it was all I had in the fridge. I put everything including the chicken in a zip lock bag and tossed in the fridge. How easy...and really tasty. I can't wait to try the leftovers in a salad tomorrow.
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