Caitlin Recipe Reviews (Pg. 1) - Allrecipes.com (10559156)

Whoopie Pies I

Reviewed: Jun. 10, 2011

I was looking for something that was a close imitation of Oreo Cakesters when I tried this. They are definitely distinguishable from Cakesters; I think they're better! :) I doubled the recipe when I tried it and got 30 sandwiches. Make sure your baking soda and powder are not expired to avoid flat pancake cookies. For the frosting I used 1 cup shortening (because I doubled the recipe, would normally be 1/2) and 1/2 cup butter (would normally be 1/4), so it wasn't all shortening. I also added 2 heaping Tbsps of Fluff to give it a little more elasticity. I omitted the egg whites and didnt replace them with any other liquid. The frosting was not runny at all. I'll definitely make these again!

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Dessert Crepes

Reviewed: Mar. 6, 2011

EXCELLENT. Made them for dessert for a French themed dinner for 13 guests. 2 batches of the recipe as written gave me 23 8" crepes. I used the recipe as written, added a splash of vanilla, then added add'l sugar and salt to taste. They start to cook right away in the heated pan, so I would remove the pan from the stovetop, hold it at a fairly steep angle and pour the batter into the top of the pan (using a 1/3 cup scoop) and let gravity do its thing to get the batter to spread out thin. Worked great. Stacked them on a plate with pieces of parchment paper between layers, stored overnight in a Corningware dish with a lid. They sweat a little for some reason, but this did not affect taste or texture. Served at rm temp as a "crepe station" where guests had strawberries, raspberries, blackberries, blueberries, bananas, hot fudge, Nutella, powdered sugar and whipped cream to stuff their own crepes. RAVE reviews. Thanks for the great recipe.

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Slow Cooker Pulled Pork

Reviewed: Feb. 12, 2011

Excellent. I used two 1.5 lb boneless tenderloins. Poked holes with a fork in each and rubbed them with a little plain sea salt. I poured ~2 cups root beer over them and let em cook for 6 hours on low, the drained the rootbeer and poured a bunch of BBQ sauce over them and allowed them to continue cooking for another hour and a half. Shredded super easily, great for leftovers. Thanks!

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5 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jan. 29, 2011

LOVED it. Didn't change a thing from the recipe as far as additional seasoning goes. Instead of using a 6lb roast, I bought a pre-packaged package of pork labeled as "Pork Butt/Picnic Ribs". It was 5 thick rectangular cuts that added up to about 3.5 lbs. I used a little less Liquid Smoke and Red Alaea Sea Salt as a result. Cooked for 10 hours on low. So moist and so tender. Reminded me exactly of our Hawaiian honeymoon :) Thanks for the recipe!

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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Dec. 15, 2010

Really good, and made the house smell amazing all day. Cooked in a Crockpot for 8 hours. I omitted garlic and parsley. I did brown the meat beforehand. I used 1 can of Cream of Mushroom soup and 1/2 can of Beef Broth and a few shakes of Worcestershire sauce. The meat was literally falling apart. Will make again!

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Cracked Sugar Cookies I

Reviewed: Nov. 21, 2010

Excellent! Not too sweet but not too plain either. Followed the recipe to the letter and mixed M&Ms in at the end. The dough seemed dry at first but it worked out great. The cookies were still pretty white when I took them out but they were definitely not raw in the middle. Perfectly crispy and soft! Thanks for the recipe!

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Green Bean Fries

Reviewed: Sep. 2, 2010

These turned out pretty well for me! I did things a little differently. I tossed the spices with the flour in a large plastic bag. I did NOT precook the beans per the advice of other reviewers. I ran the beans under cold water, tossed them in the bag with the flour and spices, dredged through the egg/milk, and tossed them in Panko bread crumbs for extra crunch. I don't have a deep fryer, so in a frying pan I heated vegetable oil (enough to cover a single layer of beans) over low-medium heat. I then fried the beans in single layers for about 4 minutes, turning them over half way through until golden brown. Lost 1 star because they are QUITE greasy (think onion rings), but that's likely due to my technique! I just sprinkled with salt afterwards to bump up the flavor, like you would french fries. LOTS of work (took me ~2 hours to do a double batch) but I'd make these again!

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3 users found this review helpful

Wedding Cake Frosting

Reviewed: Jul. 22, 2010

I've tried several recipes in the past, this is not one of my favorites. I made a double batch, and stopped after 9 cups of sugar. I followed the advice of reviewers and mixed the butter and fat for 10 mins. I added literally a splash of water because it already looked so soft. The texture is something akin to whipped cream. It forms soft peaks at best. Like all shortening-based frosting, this leaves a feeling like there's a coating in your mouth. It is NOT a crusting buttercream. I'm sure it would have thickened up if I'd added more sugar but it would have been unbearably sweet. This is for a wedding cake; luckily it's NOT an outdoor wedding and it does not require ornate piping. Won't use this again.

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Baked Chicken Broccoli and Rice

Reviewed: Jun. 24, 2010

This was OK. I followed all of the modifications written up by Ginny in Mass (that appear on the front page). The chicken was VERY moist. Some of the rice didn't cook, though. I did like the flavor of the "sauce" created by the cream soups, and I did save and eat the leftover rice and sauce mixture. But all in all, I don't think I'll make this again.

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Beef Mac Casserole

Reviewed: Jun. 24, 2010

Meh. It was ok. I agree with the reviewer below me. I think I was expecting it to bake into more of a stable casserole (like lasagna) somehow, but it did not. It was just a pile of noodles, pieces of ground beef and pepperoni on the plate. The flavor combination is fine; it tastes just like pizza. And it was very easy to make. But I will not be making this again.

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1 user found this review helpful

Margarita Cake

Reviewed: May 7, 2010

I made 30 cupcakes instead of a bundt cake. I used white cake mix and 1/3 c Margarita mix (non-alcoholic) and 1/3 c water. I also used lime juice in the cake batter instead of lemon juice. When they came out I poked holes in each one and spread ~1/4 teaspoon of tequila over each one, then spread a little bit of the glaze. I added more powdered sugar to the glaze to thicken it, and added a few layers to each cupcake until it was white. They have quite a tequila/lime kick to them, so next time I might not use Margarita mix as a sub to water. All in all very good though!

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Chocolate Crinkles II

Reviewed: Dec. 4, 2009

So delicious and chocolatey! Describing these as brownie cookies is very accurate (and what could POSSIBLY be wrong with that combo?!). They are also so pretty; a beautiful winter cookie. I didn't make any changes to the recipe and I baked them for about 11 minutes in my electric oven. I will make more of these this month for sure!

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Magic Peanut Butter Middles

Reviewed: Jun. 15, 2009

These are just OK for me, which is disappointing since Chocolate and Peanut Butter is the best combination known to man, in my opinion. I did not make any changes to the recipe. I ended up with extra middles and about 26 cookies. It was too much peanut butter (I know, blashphemy) and not enough of a chocolate flavor. And SUPER dry - after eating one cookie I immediately needed something to drink. ::sigh:: the search continues.

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Baked Potato Salad I

Reviewed: May 18, 2009

Huge hit at a BBQ last weekend! I used nine small red potatoes boiled until I could stick a fork in them. Left skins on, sliced after boiling. I used turkey bacon (12 oz package), shredded sharp cheddar cheese (~3 c), and 1 c of sour cream. I mixed it in a large bowl and left it that way! It was delicious as a cold salad. Will DEF make again :)

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Irish Cream Bundt Cake

Reviewed: Apr. 9, 2009

I added the entire cup of Bailey's to the batter to give it an extra kick. Deeelicious, made this twice within 3 days around St. Patricks Day and it was inhaled everytime.

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Carrot Cake Cookies

Reviewed: Mar. 2, 2009

Definitely had more of the springy, airy texture of cake than. I was worried at first because the batter was so wet, more like cake batter than cookie dough. But I dropped spoonfuls onto a cookie sheet and sure enough they puffed up into cookies. I made a cream cheese frosting and created sandwich cookies - DELICIOUS. Will make these again for sure.

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Banana Pancakes with Berries

Reviewed: Jan. 25, 2009

mmm wonderful! I didn't try it with the berries but I'm sure that would only make it better. I substituted buttermilk with 1 c milk and 1 T lemon juice. I cooked over low heat, they cooked really fast!

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Caramel Filled Chocolate Cookies

Reviewed: Nov. 22, 2008

mmm so delicious and SO easy. I didn't change a thing from the recipe. I baked on parchment paper which prevented the cookies from burning and sticking to the pan (no leaks!) and I used plastic gloves when I worked with the dough (which I did refrigerate for a few hours) which kept my hands from getting sticky. I'll definitely make these again, and try using different kinds of chocolate candies in the center, too!

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Beer Bread I

Reviewed: Nov. 5, 2008

This tastes JUST like the Tastefully Simple Beer Bread. I made it with the substitutions self-rising flour suggested here. SO delicious.

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Oven-Fried Pork Chops

Reviewed: Oct. 28, 2008

This was a fast and easy way to cook dinner for myself (it was very easy to make just one serving!). I didn't have stuffing mix on hand so I just used some Italian bread crumbs, which made for a thinner coating but still enjoyable. I will use this again.

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