A & R's Mommy Recipe Reviews (Pg. 1) - Allrecipes.com (10463053)

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Easy Granola Bars

Reviewed: Jun. 24, 2008
Such an easy and tasty recipe! For my healthier batch I omit the chocolate chips and cranberries and add 1/2 c. Chopped dried apricots, 1/2 c. raisins, 1/2 c. chopped dates. For a guiltier pleasure I substitute the butter with melted peanut butter, and subtitute the cranberries with 1/2 c. banana chips (broken into little pieces) and 1/4 tsp. salt. A tasty treat for sweet & salty fans like me! Also, for those of you who find that these bars crumble too easily, I've found that you have to really press these into the pan. Try spraying a spatula with nonstick cooking spray and using it to firmly press the granola into the pan. Also, I never had any luck flipping the pan. I just wait until they are completely cooled in the pan before I cut them and that works for me.
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Amy's Healthy Fruity

Reviewed: Jun. 8, 2010
Yum! Now, I only had vanilla yogurt on hand which inevidably sweetened this up and I also didn't have any soy milk powder so I skipped it... But yummy none the less :)
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3 users found this review helpful

Cucumber Sandwich

Reviewed: May 17, 2010
I scaled down the ingredients, quatered and seeded the pepperoncini, sliced everything thinly and made these into a wrap appetizer. Sooo delicious! I later made a whole wrap for myself. I spread the cream cheese on one side and the mashed avocado on the other. I found that when I did this I never got a bite with both avocado and cream cheese so next time I will keep tp the centre of the wrap. I'll start with the cream cheese, then spread the avocado, then lettuce, pepperoncini, cukes, tomatoes, sprouts and dressing :)
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Butter Cake

Reviewed: May 13, 2010
Delicious! Like MACGREGORS said, this cake holds together and shapes very well. If you're using fondant, make sure you chill your shaped cake before applying your thin layer of icing so all that effort you put into shaping your cake doesn't crumble away... Learned that lesson thae hard way :S
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Traditional Mashed Potatoes

Reviewed: May 5, 2010
I'm going to toot my own horn here and say that I'm a pretty good cook, but mashed potatoes were always my Achilles Heel. When I read this recipe I though "Pfft! That's how I make my mashed potatoes more or less! How could these be any different?". I don't know how warming the milk makes all the difference, but it really does. My potatoes were so smooth and creamy. I always use seasoning salt on potatoes because it tastes so much better than regular salt. And sometimes I even leave the skin on the potatoes because I like the dimention it adds to the flavour, but never when I'm serving my MIL. I think she'd swoon if she saw skins in her mashed potatoes ;)
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Guacamole

Reviewed: Apr. 29, 2010
So easy, so delicious!
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Flourless Peanut Butter Cookies

Reviewed: Oct. 18, 2009
I use those Air Bake cookie sheets and found that I had to double my baking time. I also added 1/3 cup of chocolate chips to appease my pregnant taste buds. Peanut butter + Chocolate = GOODNESS :)
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Creamy Rice Pudding

Reviewed: Sep. 12, 2009
Excellent recipe for leftover rice. My husband said it gave his Grandma's recipe a run for the money :)
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Simple Country Ribs

Reviewed: May 5, 2009
I've made these ribs a dozen or so times now and I think I've finally perfected my technique. 1) These ribs are only as good as the BBQ sauce you choose to use. For me up here in Calgary (home of the Stampede... YAHOO), it's got to be Cattle Boyz. 2) I only use about half of the BBQ sauce required to boil. I always found that because the fat rendered down, no amount of boiling after removing the ribs left me with a sauce I'd want to baste with. 3) I let the ribs sit in the other half of the BBQ sauce for at least 30 minutes before grilling and baste & turn often when on the grill. These ribs always get devoured in a hurry with lots of props to the chef ;)
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Blueberry Sauce

Reviewed: Aug. 8, 2012
I am canning this recipe to see how it hold up. Will let you know in a few weeks :)
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7 users found this review helpful

Granola Raisin Bread

Reviewed: Apr. 14, 2009
I applied the same trick I learned in "Best Bread Machine Bread" from allrecipes. Mix your honey and warm water and pour it in your bread machine. Then, despite that fact that it flies in the face of what your bread machine instructions say, add the yeast and let it proof for 10 minutes. Then add your flour, oats, granola, salt and butter. By adding the yeast first you will have a super tall, light loaf. I had to add 3 tbsp of flour to make the dough less sticky. I also used half whole wheat flour, half white flour. And I didn't have golden raisins on hand so I used regular raisins. This is a really nice, subtly sweet loaf with just a hint of crunch. My kid liked it so much that she ate 2 big slices.
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