Michelle Mullin Recipe Reviews (Pg. 1) - Allrecipes.com (10815846)

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Michelle Mullin

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Saltine Toffee Cookies

Reviewed: Dec. 18, 2007
I made this recipie 3 years ago because it looked easy and it is, however I never expected to get such an amazing response. I have brought it to work one Christmas and I get special requests every year since to make sure I don't forget them. I brought these to a church pot luck and literally had people seek me out to find out the recipie. For such an easy cookie it packs an amazing flavor and texture that people truly can't forget. Thank you so much for the wonderful cookie recipie. My family and friends will enjoy them for years to come!
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1 user found this review helpful

Microwave Pralines

Reviewed: Oct. 27, 2008
I rated 3 stars not because they didn't taste wonderful, but because they were rock hard. I was expecting something a little more chewy. Maybe a little less stirring as I stirred until it got creamy and cooled slightly. Also, 2 cups of pecans was way more than enough. I would not add more. Next time I will try not stirring as much and maybe putting it in for 12 instead of 13 minutes. The taste is wonderful though. Reminds me of pecan pie. Perfect for the holidays.
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3 users found this review helpful

Milk Chocolate Pecan Pie

Reviewed: Nov. 10, 2008
This pie is perfect. I get rave reviews everytime I make it. The foil around the edges is a must. The only thing I change is that I always put it in a deep dish pie crust otherwise the above ingredients run over the sides. I know you will enjoy this pie immensely!
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1 user found this review helpful

Luscious Lemon Cheesecake

Reviewed: Sep. 21, 2009
Great recipe. I read the reviews and didn't have lemon extract so I used the juice of 2 whole lemons and it came out with just the right amount of lemon flavor. Any less and I can see that the lemon flavor would get lost. Texture was great. We all loved it.
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15 users found this review helpful

Cheesy Corn Casserole

Reviewed: Dec. 26, 2009
This was really good. I had to cook it twice as long though. 45-50 minutes until it was golden brown and not liquid in the center. I also put a bit more sour cream in and it was not a good idea. Put only 8 ounces otherwise there is too much of a bite to it. Otherwise, good consistency and very enjoyable! We had it at Christmas dinner with ham and it was very well received.
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4 users found this review helpful

Country Breakfast Casserole

Reviewed: Dec. 26, 2009
Loved it! We had this Christmas morning and our whole family raved about it. My son wants me to make it again. I didn't change a thing and we actually liked the bread on top. Gave it a good crunch. Really great! Thanks for the recipe!
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3 users found this review helpful

Cool Whip Cookies

Reviewed: Dec. 26, 2009
Fabulous. I made these for our Christmas cookie exchange and I had people I didn't even know coming up to me asking for the recipe. I made it a second time with strawberry cake mix and it was good, but not quite as good as the lemon. Next time I will try chocolate! Can't believe such good, soft, yummy cookies come from 4 simple ingredients. Thanks for the recipe!
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1 user found this review helpful

King's Hawaiian Turkey Casserole

Reviewed: Dec. 26, 2009
This was just ok. Good flavor, but the consistency was so french toast like, that having it for dinner was not a great idea. It was very sweet, and very breakfast-like. My son who absolutely loves King's Hawaiian bread did not like this casserole.
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8 users found this review helpful

Easy Homemade Chili

Reviewed: Dec. 26, 2009
Great recipe. I have made this twice and love it each time. Simple, yet really delicious. Thanks so much!
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2 users found this review helpful

Lemon Cream

Reviewed: May 8, 2010
This is fabulous. Don't change a thing. This is so good it could be used as a stand alone pie filling if the recipe is doubled. Wow. We loved it! Perfect flavor. Tart and sweet and exactly what the recipe claims.
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4 users found this review helpful

Magic Lemon Pie

Reviewed: May 23, 2010
Well, I took everyone's advice and used 4 egg whites and it was barely enough meringue to cover. Don't use less. In fact, I would double the whole recipe next time. Without doubling it is just too small an amount in the 9" pie shell they recommend. I have a lot of crust sticking up over the edges and there was just not enough filing in each slice. Next time I am definitely doubling the whole recipe. I also baked at 400 for only 6 min and it was perfect. Any longer, as some other readers suggested, and the meringue would have burnt. Follow the instructions and it will come out great! Taste was excellent! Will make again for sure.
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2 users found this review helpful

Dark Chocolate Apricot Cookies

Reviewed: Jan. 4, 2011
Excellent cookies. Got rave reviews from my office party. These are even better when they sit for several days in a container. So delicious just as the recipe is written. Thank you!
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9 users found this review helpful

 
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