shellybecker Recipe Reviews (Pg. 1) - (10676699)

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Make-Ahead Mashed Potatoes

Reviewed: Nov. 19, 2010
I use this year round. My family and I will do a potato party with the kids peeling and me chopping. I make them and freeze them in muffin tins for single servings. I then take them and wrap in saran wrap and freeze in ziplock bags. I do meatloaf the same way, and then I take out the number needed to cook. It's great to have on hand for meals for one or two people since I usually cook for 40-50 a day. I like to keep these on hand for a fast side. I can microwave from frozen in about the same time as driving thru fast food.Sure beats fast food and deli potatoes.
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25 users found this review helpful

Cream Cheese Tart Shells

Reviewed: Nov. 5, 2010
I have used this for years. If I'm making a sweet tart like key lime pie or pecan pie I add powder sugar to the mix and roll the dough in ps as well. If I'm using it for cicken salad bites I stick with flour. I prick with a skewer and bake empty. In my oven I bake at 350 for 15-20 min. I'll make a batch for 300-500 and leave it in the fridge for 2-3 days and bake off as time permits. If I can keep my paws off the shells they freeze well too.
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18 users found this review helpful

Pumpkin Torte II

Reviewed: Nov. 24, 2010
I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It's fun to do a medley of mini desserts like pecan tarts, key lime tarts, and cranberry brownie bites, so people can try all of them. When presented on a tierd display, they look ravishing.
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8 users found this review helpful

Peppermint Snowballs

Reviewed: Dec. 15, 2012
great cookie, although it was a bit crumbly. I got tired of rolling so I took all the dough left and placed it in a greased and floured baking pan, topped it with crushed candy and baked it at 350 for 15-20 min. As it cooled I scored it with a knife to make cutting easier.
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5 users found this review helpful

Rempel Family Meatloaf

Reviewed: Sep. 25, 2010
I have used this for a base recipe for 4 years. One thing I alter is to use 1/2 of the onion soup mix and bread crumbs instead of crackers to help with cost. I also add worchseshire sauce and parsley flaks for color. I only add 3/4 of the cheese or till it looks right. To make individual servings I scoop 1/3 lb portions onto a cookie sheet and bake. Bake time is shorter, to add glaze I transfer them to a 9x13 or 2in hotel pan so the meat is sitting in the glaze and not the greese. These also freeze wonderfly and you can take out the number you need. If you cook from frozen they will take about the time recipe states.
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5 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: Jun. 14, 2011
This is a 5 for flavor and a four because of the fussiness of this. it would be great if they came out of the pan by themselves. What I did is use a butter yellow cake mix since homemade upsidedown cake has butter in the batter. I pureed the cut off parts of the pineapple and used it and pineapple juice to make the liquid needed for the recipe. I also used whole cherries which was easier than cutting them in half. Taste and presentation make up for the hassle of having yo use a knife on each one. Whith my leftover batter I made mini muffins with 1/2 of a cherry and one tidbit of pineapple. They are good, but don't look as good as the big ones. By letting the kids snack on the mini the big ones might last till dessert time.
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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: May 3, 2010
I have used this for several years for a topping on cream cheese crepes, The only complaint I get is when I run out. I sometimes add lemon or lime juice to brighten the flavor.
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3 users found this review helpful

Dessert Crepes

Reviewed: Jan. 30, 2010
I have made this recipe for 400 people every year palm sunday for 4 years. I layer the crepes with wax paper and freeze in quart size bags up to 2 months in advance.(my kids can attest that they taste good well beyond that as well). Sometimes I add vanilla or cinamon depending on what my filling will be. Try a splash of lemon juice instead of salt.
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3 users found this review helpful

Eggnog Pancakes

Reviewed: Dec. 26, 2012
I added more eggnog because they were to thick and they cooked fast on the outside and runny in the middle. I solved that by giving them 30seconds in the microwave. Flavor was good, but I think I'll try using eggnog coffee syrup in my favorite recipe to achieve the eggnog flavor.
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2 users found this review helpful

baked potato salad

Reviewed: Apr. 26, 2009
wonderful for a summer gathering, a change from mustard potato salad and less chopping too.
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2 users found this review helpful

Grandma's Carrot Cake

Reviewed: Jul. 27, 2009
Moist and flavorful. Great combination of flavor and texture.
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0 users found this review helpful

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