misskels Recipe Reviews (Pg. 1) - Allrecipes.com (10462604)

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No Bake Cookies V

Reviewed: Jul. 2, 2013
I've made this recipe about 4 times. I haven't used the crunch peanut butter because we don't use it outside of cooking (in fact, we've never used it in cooking!). OK, so compiling the ingredients were fine. But I'm not sure if I agree with atmospheric conditions, outdoor temperatures, whatever the heck other reviewers are saying about home and weather conditions. I followed them to the nines. The 1st batch just wouldn't get firm! Not even in the fridge! They were good, and we ate them, but they fell apart. The 2nd time around I added a knife full more peanut butter a spattering more of oats. Still not as firm, but didn't crumble at the mere touch. 3rd time around, I FINALLY figured it out. This recipe (For me) requires a full cup of peanut butter, and about 1/4 cup more oats to become firm. Also, an obvious note, store in the fridge when the cookies harden. So I rated this recipe 3 stars because the recipe seems to need a little tweaking, but the taste is good.
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One Bowl Brownies

Reviewed: Nov. 6, 2012
The brownies are dense, which is something I like, but they were too sweet. Not sure where I went wrong, so I'll look elsewhere next time.
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Creamy Chicken Enchiladas Verde

Reviewed: Jul. 9, 2011
I used ground beef in this recipe, and did not have tomatillo salsa, so just used medium restaurant style salsa instead. I stayed true to everything else in the recipe and these turned out pretty good. I'll definitely make them again, but with chicken and tomatillo salsa for a different taste!
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1 user found this review helpful

Banana Oatmeal Bread

Reviewed: Jun. 17, 2011
This was an excellent recipe - I was looking for a banana oatmeal bread recipe that would use up the ingredients in my kitchen instead of going for my quick and easy bisquick route. This totally hit the spot. The combination of cinnamon and vanilla was completely unexpected but added to the bananas and oatmeal. The bread was also super moist. Will be making again, but doubling the recipe! Thanks, Carolyn!
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PHILADELPHIA Creamy Pasta Primavera

Reviewed: Jun. 13, 2011
I love the idea of this recipe, especially the vegetables and the cream cheese base. But for some reason, my sauce came out too watery - I wonder if this was a common thing amongst other recipe makers or maybe I didn't let it simmer long enough. Anyway, the only things I changed was added a small vine tomato (will probably use roma or cherry tomatoes next time around), and used a green pepper instead of red. It was an interesting taste.
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4 users found this review helpful


Reviewed: Jan. 21, 2011
This recipe is really excellent. I did read over the reviews before I made it, and agreed that there was too much of a tomato base. I omitted the stewed tomatoes, and only used a small can of tomato sauce. I also used diced tomatoes. I only used a scoop of tomato paste. I added a touch more white sugar, and stayed true to the rest of the ingredients. Yum!
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1 user found this review helpful

Tortilla Ham Pinwheels

Reviewed: Dec. 18, 2009
This is a great recipe - and has been in my family for years as "Polish Roses". We usually use a packet of dry hidden valley ranch dressing and a 1/3 cup of miracle whip mixed in with the cream cheese. We also dice up black olives and green onions to mix in, before rolling everything up. Yum!
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11 users found this review helpful

Sunset Dip

Reviewed: Aug. 21, 2009
This is actually a really good dip - but I make it a bit differently. I don't "layer" it, the cream cheese might overwhelm the salsa. Instead I mix the cream cheese and salsa together. You can do this by microwave or on low heat, simmering, on the stove. I omit the cheddar cheese. Now, this can be served one of two ways. It's GREAT hot and creamy, or you can serve it cool - which means you're dealing with the cream-cheese's original consistency, only with salsa. I think either is great. Good recipe.
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35 users found this review helpful

No Beans About It - Chili

Reviewed: May 18, 2009
I myself won't eat beans, and I love this recipe. However, I did make a few changes. I use lean ground beef (hardly any grease to drain) and season it with plenty of onions and garlic before I put it in with the other ingredients. I also add green peppers and red onions, the extra veggies add a nice touch in the absence of beans. I also found that it gives the chili a little more flavor. Yum!
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Yummy Roll Ups

Reviewed: Jun. 20, 2008
This is an excellent recipe (in my family for years - we called them polish roses), with so many variations! The one thing I do add to my "polish roses" or "roll ups" is that I mix in a packet of hidden valley ranch in with the cream cheese. It's good for an extra kick.
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2 users found this review helpful

Hash Brown Casserole for the Slow Cooker

Reviewed: May 25, 2008
I love this recipe, but I have to omit a few things here. I don't use a slow-cooker, because I find that the "casserole" turns soupy. Instead, I bake it in a non-stick pan at 400 degrees for 45 minutes or longer. Also, I had to experiment with a few cheeses to get the right texture - less grease. What works well for me is sharp cheddar. If you still use butter, try something like I can't believe it's not butter. Less fat, still enjoyable!
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