kimnco Recipe Reviews (Pg. 1) - Allrecipes.com (10268969)

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Clone of a Cinnabon

Reviewed: Mar. 6, 2011
My experience with Cinnamon Rolls was limited to ones that come in a can from the refrigerated section of the store... until now. I recently inherited my mother's bread machine and decided to try this recipe out as it's been languishing in my recipe box forever. I followed the dough directions exactly, but did add in 1 tsp of vanilla extract as some other reviewers suggested. The filling is excellent as is - no changes needed! I'm not a fan of cream cheese icing (I know... something must be wrong with me), so instead I used a simple confectioners sugar/milk mixture with a little vanilla extract for a glaze. These really are amazing! Very flavorful and gooey when eaten warm. I will definitely be making these again... no more canned rolls for us!
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Chicken Spaghetti Casserole I

Reviewed: Feb. 1, 2010
This was definitely a hit with the men of the house... plus, I really enjoyed it myself! It has earned a place among our monthly menu rotation. I gave 4 stars only because I made some changes to accommodate ingredients I had on hand. I had no wine so I used chicken broth and I substituted cream of chicken soup for the cream of mushroom. Being a bit of a seasoning freak, I also added some Lawry's and a dash of ground red pepper. I like that it can be made ahead and it gets more flavorful as it sits. Great recipe Marty!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Feb. 1, 2010
Made exactly as written and was very pleased with the results. Great flavor!
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Fudgy Brownies I

Reviewed: Jan. 27, 2010
These are indeed fudgy!! Nice flavor & moist texture... especially while still warm. So good with a cold glass of milk. It's too bad the ratings don't allow for 1/2 stars as these are definitely a strong 4 1/2 based on the flavor and the simpleness of the recipe. During baking the batter rose up quite a bit, but then compacted as they cooled. They also fell apart a bit when I cut them, making them a little messier than the brownies I'm used to. However, since they tasted good, presentation didn't really matter. I'll definitely make these again to see if it happens the next time as well, or if it is due to my mixing or perhaps a problem with one of my ingredients (older baking soda?) or even if my baking time needs to be adjusted.
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Slow-Cooker Pepper Steak

Reviewed: Jan. 26, 2010
Simple & tasty! You can't go wrong with this one. The meat comes out incredibly tender. I used frozen pepper strips/onions and they worked just fine. This will be a recipe I make often.
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Cheesecake Bars

Reviewed: Nov. 30, 2009
Definitely double this recipe if using an 8" pan! In order to fill a 9 x 13" pan and have plenty of the cheesecake filling, I quadrupled the filling ingredients and it still came out well. The only change I made while mixing such a large batch was to use only 2 eggs. Previous reviews mentioned that it would be too "egg-y" otherwise. The crust is a nice change from the usual graham cracker or cookie crumb crusts. Of course, the baking time for the filling was also much longer because of the greater amount. We topped it with cherry pie filling, but I would love to try this with mini-chocolate chips or a raspberry swirl. This recipe is one I'd make again when a cheesecake craving hits.
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Creamy Chocolate Frosting

Reviewed: Mar. 18, 2009
Simple & quick preparation using ingredients most everyone has on hand. Like others, I used regular milk instead of the evaporated and found the end result was definitely creamy & chocolately. Perfect brownie frosting!
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Slow Cooker Tender and Yummy Round Steak

Reviewed: Jan. 20, 2009
This is definitely tender! Like other reviewers, I tweaked it a bit to enhance the flavor. I added a packet of brown gravy mix and increased the water to total one cup. Also added sliced celery and liberally sprinkled a salt free all purpose seasoning that includes parsley, basil, red pepper & thyme over the meat before adding the liquid/soups.
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Graham Cracker Cookies

Reviewed: Jan. 20, 2009
A flavorful cookie! I did not use chocolate chips or nuts, instead I increased the M&M's to one heaping cupful. A word of warning, these cookies SPREAD. I might be tempted to add a little more flour or perhaps use a 1/2 butter - 1/2 butter flavor shortening combination to see if that makes a difference.
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Juicy Roasted Chicken

Reviewed: Dec. 8, 2008
Very good. Made this for dinner this evening, and it is most definitely moist & juicy! I followed the recipe as written, but added several shakes of McCormick's Salt Free All-Purpose seasoning (contains basil, parsley, oregano, thyme & garlic) over the top of the bird prior to cooking. The skin cooked up flavorful & crisp. It made for a nice, fuss free meal.
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Rosenmunnar

Reviewed: Dec. 8, 2008
These are so simple to prepare, yet they present so beautifully for a cookie exchange or holiday gathering. I made them exactly as the recipe states and was very pleased with the results.
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Broccoli and Cheddar Soup

Reviewed: Sep. 20, 2008
Excellent & easy. The perfect soup for a crisp, fall day! I just finished making a batch and am very pleased with the finished product. I used extra sharp cheddar (and since I had a little monterey jack left over in the fridge, I added it as well), and chopped one large carrot for color. My husband claims it tastes every bit as good as the Panera soup.
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Adrienne's Cucumber Salad

Reviewed: Jan. 23, 2008
Tangy! Simple preparation & ingredients. This tastes just like my favorite side at a local BBQ restaurant. I used three large cucumbers and had more than enough liquid, so next time I'll use four. The recipe could easily be doubled to make a large batch for those summer family cookouts.
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Ranch Oyster Crackers

Reviewed: Dec. 23, 2007
This recipe has become a holiday staple in our house! I use a 14 oz. box of crackers and increase the oil to 1/2 cup. I've not noticed any additional "greasiness" with the doubled amount of oil... instead it allows the crackers to be coated more evenly as noted by another reviewer.
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Flourless Peanut Butter Cookies

Reviewed: Dec. 10, 2007
I gave this recipe 5 stars because it's so simple & user friendly. There have been other PB cookies that I've felt tasted better & had a better cookie consistency... but these are definitely first runner up! As many reviewers already noted, the cooking time has to be increased. I baked mine for 13 - 15 minutes and let them cool on the cookie sheets before removing (less breakage that way). A popular variation is to use the 'Dark Chocolate Dreams' peanut butter from Peanut Butter & Co... the end result is a chocolately peanut butter cookie that goes super well with a tall glass of milk! Mmmm!
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