mackdick Recipe Reviews (Pg. 1) - Allrecipes.com (10484711)

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Oatmeal Raisin Cookies I

Reviewed: Aug. 19, 2011
I hardly ever have my baked goods come out "pretty", and these actually did! I rolled them into nice little balls (not globs) and they came out very nicely. The only changes I made were to add 1/4 cup extra flour, 1/4 teaspoon extra baking soda, and a full teaspoon of cinnamon. Delicious!
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Chipotle Chicken Salad

Reviewed: Feb. 1, 2010
The dressing is very good! To cut the fat a little, we only used a 1/2 cup mayo. My husband accidentally put in a whole (small) can of chipotle peppers in, and it was HOT. Sour cream helped dilute. And viola, you have a really good DIP, not just a dressing!
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8 users found this review helpful

Cranberry Brownie Torte

Reviewed: Feb. 1, 2010
Very good recipe! I added a little more cream cheese (probably 1/4 of another package) and it turned out well. The white layer did not stay firm for very long- next time I may try freezing it for a half hour before it is served. Also, make sure to grease the baking sheet. I forgot. :)
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3 users found this review helpful

Snickerdoodles III

Reviewed: Dec. 20, 2009
Excellent cookies! I followed the advice and baked at 375, for 8-10 minutes. I didn't have cream of tartar and used baking powder (same amount) instead and it was great. Really soft, chewy inside. And they're pretty, too!
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0 users found this review helpful

Pudding Cookies III

Reviewed: Dec. 6, 2009
These were really good! The batter may be more tasty than the cookies. :) After reading the reviews, I made sure to whisk the dry ingredients to break up the chunks. I used 3/4 c vanilla yogurt and 1/4 c low fat sour cream to cut some calories. Also, I used spoons to form the dough and plop it on the cookie sheet. Otherwise, that dough would've never come off my fingers. Next time, I'll definitely add chocolate chips (maybe white chocolate?) to add a different consistency to the cookie.
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1 user found this review helpful

Holiday Peppermint Bark

Reviewed: Nov. 23, 2009
I also added a chocolate base layer. I used Ghiradelli bittersweet and it worked really well. I didn't realize that white chocolate is much harder to melt into a smooth consistency- I had to add oil and it was still kind of clumpy, but it worked fine. Next time I will try the double boiler method to get better results. If your white chocolate is a little thick like mine was, make sure you press the peppermint into the chocolate so when it hardens it stays in there well. Lastly, next time I will use a bigger cookie sheet so the bark is thinner. I doubled the recipe and used a small cookie sheet. The bark was a little thick and hard to break. Can't wait to make these again!
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1 user found this review helpful

Cinnamon Apple Pancakes

Reviewed: Mar. 23, 2009
We really enjoyed this recipe. I substituted the oil with 1/2 cup applesauce, and I think next time I'll use more apples. To avoid them becoming wrinkly (others complained of this), cook the pancake completely on one side before you flip it. It took a little practice to make them look pretty, but these were great! Definitely making them again.
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2 users found this review helpful

Apple Dip

Reviewed: May 18, 2008
I had this at a bridal shower and it was a big hit. One suggestion: chop up a couple Scores Bars candy and mix in the dip. It adds a great crunch!
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2 users found this review helpful
Photo by mackdick

Chocolate Truffle Cheesecake

Reviewed: May 1, 2008
Awesome recipe! Very rich and chocolatey. I used more Oreos (probably about 22) and melted chocolate and strawberries for a topping. I will definitely use this again!
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2 users found this review helpful

 
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