Junie22 Recipe Reviews (Pg. 1) - Allrecipes.com (10539157)

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Strawberries and Cream Cake

Reviewed: Oct. 11, 2010
Have made this cake a few times, and it's delicious. However, I think the frosting is a bit heavy for this cake, so I always use a whipped cream frosting instead. I made it for a friend's baby shower (can you guess the sex of the baby), and it received RAVE reviews... with the whipped cream frosting. There's absolutely nothing wrong with the cream cheese frosting; in fact, I've used it to frost red velvet cupcakes. It's just that I prefer a lighter topping for this cake. And it's excellent cold, straight out of the refrigerator.
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7 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Oct. 11, 2010
This is my standard peach cobbler recipe. I like to increase the recipe and use a 9x13-inch pan. I double all filling ingredients; however, since I'm a sucker for cobbler topping, I triple the dough ingredients. I can't imagine ever using another peach cobbler recipe. Perfection.
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Oct. 11, 2010
I recently made this for one of my husband's co-workers whose mother had passed away. She was reminiscing about her mother's zucchini bread. So we surprised her with a giant loaf. It was moist and delicious.
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1 user found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Oct. 11, 2010
Fabulous biscotti recipe. I didn't have hazelnuts on hand, so I used toasted walnuts instead. I made these as a dipper for chocolate fondue, and they worked out perfectly. I popped the rest in the freezer, and then I just ate plain or dunked in coffee. This recipe has been added to my list of holiday cookies, which I give away to family, friends, and co-workers.
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1 user found this review helpful

Chewy Coconut Cookies

Reviewed: Oct. 11, 2010
Love these cookies. They disappear quickly. Coconut lovers and self-proclaimed haters alike enjoy these treats.
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0 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 11, 2010
These are exactly as the title describes. Even those who think they're not a fan of ginger cookies will become addicted. My husband couldn't stop eating them when they were fresh out of the oven. As a nice little twist, I have also sandwiched them together with a pumpkin cream cheese filling.
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: Oct. 11, 2010
Every time I make these, they disappear nearly immediately.
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9 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Oct. 11, 2010
I've used this recipe for at least a couple of years. The only modification I make is to decrease the red pepper flakes to 1/4 teaspoon. I like spice but my husband is a bit more sensitive, and a full teaspoon is a lot. One thing I would note is that it's totally worth it to thinly slice the garlic. It's just better than chopped garlic in this recipe, and totally worth the extra effort. I have also used just the sauce portion as a bruschetta-type topping.
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 11, 2010
Used this as a filling for stuffed bell peppers. It was the perfect amount for four medium-sized peppers. Followed instructions exactly, except only used 1 can of black beans and did not use cilantro. For the peppers, I cut the tops off, removed the seeds and ribs, and then parboiled in lightly salted water for about 5 minutes. I then drained them on paper towels while I finished off the quinoa filling. When the filling was finished, I distributed among the peppers, placed in a baking dish, and popped in a preheated 400-degree oven for 20 minutes. I then sprinkled each with about a tablespoon of finely shredded parmesan cheese, increased oven temperature to broil, and returned to the oven for just a few minutes to melt and brown the cheese. They were absolutely delicious.
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3 users found this review helpful

 
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