MagicallyDelicious Recipe Reviews (Pg. 1) - Allrecipes.com (1085311)

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Heavenly Lemon Cake

Reviewed: Feb. 28, 2015
Delicious! Yes, very lemony but that's the point. I did tone mine down a tad from the recipe though by doing a couple things. I used Meyer lemons - a little sweeter. And rather than use granulated sugar and heat, I used powdered sugar and microwaved for about 20 seconds. I think this recipe would be a good base for other flavors also - vanilla bean, chocolate chip, almond, orange...I can't wait to try it out with different options. And yes, the cake is very dense, but not dry. Just be sure not to overbake. Thanks for a great recipe!
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Cinnamon Honeybun Cake

Reviewed: Jan. 16, 2015
You have to have a super sweet tooth to enjoy this one. I liked it, but I would probably cut the glaze in half. My cake mix was only a 15 ounce, so maybe that had something to do with it, too. Next time I might also try this one as a bundt cake. Overall a good one, just tweak to your taste on the sweetness level.
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Nada Peanut Butter Cookies

Reviewed: Dec. 21, 2014
Just a quick note on this one - if you try to use commercial peanut butter with sugar added, they will burn. This one really needs natural peanut butter and a little care. They definitely need the cooling time to maintain their texture and shape. They can be a bit delicate, but I have gotten rave reviews from my co-workers, all of whom say they like them better than "regular" peanut butter cookies.
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Blueberry Delight Muffins

Reviewed: Nov. 17, 2014
These are delicious if you close your eyes when you eat them...mine turned a really, really unpleasant color green. But next time I'd try omitting the baking soda and doubling the baking powder to see how they turn out. Blueberries and baking soda often equal green and I think the combo of the blueberries in the applesauce and the soda made for an oddly forest green muffin. But they are bursting with blueberry flavor, and this recipe is otherwise a keeper. Very easy to make, very delicious muffins.
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Baked Ziti I

Reviewed: Oct. 27, 2014
Rich and melty - so delicious! I substituted Johnsonville mild Italian sausage and it gave it a nice spicy kick. Thanks this recipe is delicious!
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PAM® Sopapilla Cheesecake Pie

Reviewed: Oct. 26, 2014
This couldn't be easier to make and it's so delicious! I made half the amount because I'm just cooking for me. And I'm glad I did - I think I'd be tempted to eat the entire pan at once! I used half the can of dough on the bottom then used the other half on top. Note that the dough will not fill the full space of a 9x9 pan but they still came out great. I only lined my pan with parchment because the dough didn't fill the whole pan and I was afraid the filling would leak out onto the pan (it didn't). But I still used Pam to be sure none it would stick, and everything came out really easily!
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Bake Sale Marshmallow Treats

Reviewed: Aug. 13, 2014
These are great - I've made them before and they're always a hit. The only thing I would change in the recipe is the 1/2 cup of butter. It says half should be used to grease the pan...that's quite a lot. I used 1/4 cup to melt into the marshmallows then pressed out the squares onto parchment so I didn't use the other butter called for. Turned out perfect. I also always just add a generous pinch of salt to take a little of the sweetness and I let the butter brown just slightly to give them a hint of a caramel flavor. Delicious!
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Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce

Reviewed: Jun. 29, 2014
I really liked this one. I cheated a little and used frozen pre-cooked breaded chicken but it allowed me to go from rolling boil to table in about 15 minutes. Nice flavors, quick meal; what's not to like?
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Baked Ziti with Cheese

Reviewed: Jun. 19, 2014
I like this one. It's simple to make, it has a nice flavor and it's cheese and pasta; what's not to like? I added a little more salt to bring up the flavor of the cheese and I left out the nutmeg just for preference.
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Donna's Spanish Bars

Reviewed: Jun. 8, 2014
These are good - the texture is sort of between a bar cookie and cake. They're a bit heavy on clove for my taste. I think next time around I'd probably cut the clove in half and maybe add a vanilla/powdered sugar drizzle instead of the granulated sugar. Possibly a thin cream cheese frosting. But as they are I can see how they'd be a great one for gifting - they would travel well in a tin.
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Sicilian Ricotta Cheesecake

Reviewed: May 4, 2014
Light, not too sweet but flavorful. I made it pretty much as written - the only thing I changed was that I strained whole milk ricotta through cheesecloth to get some liquid out of it, and omitted the vanilla and added a couple tablespoons of Cointreau. I think I would add another tablespoon - the flavor is there but it could be a little less subtle. It's delicious though - definitely will make again!
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Ham and Cheese Chop Chop

Reviewed: Apr. 6, 2014
This is a quick and easy way to use up some leftovers. I remade it with Johnsonville sausage and it was a delicious breakfast. Thank you!
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Candice's Lasagna Omelet

Reviewed: Apr. 5, 2014
This omelet was hearty and delicious. I used Johnsonville sausage which gave it a great flavor. Great way to use the leftovers from lasagna - thanks!
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Karen's Rolled Sugar Cookies

Reviewed: Mar. 30, 2014
I agree with the other reviewers - the proportions seem to be a bit off for these. I ended up adding the egg whites because the batter was too shaggy, then it ended up being too soft. I chilled it for the time in the recipe, and the dough was too sticky to hold its shape. I ended up rolling these into a log and sliced it into cookies and made them into egg shapes for Easter cookies. Easier than cutting cookies but I was hoping to make some shapes. The Reynolds parchment made both baking and cleaning up after decorating a snap, though.
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Shortbread Wheels

Reviewed: Feb. 1, 2014
These turned out pretty well for me. The dough was crumbly at first, but if you work it a bit it gets easy to roll out. The chocolate dough was much stickier than the plain dough, though - I think I would use a little less shaved chocolate and possibly more cocoa. All in all they turned out pretty well.
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Chocolate Chip Pie

Reviewed: Jan. 27, 2014
This tastes a lot like pecan pie with chocolate - delicious! A few things... I don't think a knife will ever come out of the center clean. I cooked mine an extra 10 minutes and it was still gooey in there. I think it will set up fine in the fridge but I couldn't wait to cut into it so my first slice is pretty gooey but still has a good texture. The filling is thick but be sure not to fill your pie pan too full. Mine dripped over, but I put a pan under so it wasn't a big deal. About half way in, I needed to tent it with foil so that it didn't get too done on top. And mine got a very solid cookie crust on top and about 1" deep it was gooey. I don't mind at all, but know it's not such an elegant pie...the taste makes it totally worth it though!
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Chocolate Chip Banana Cookies

Reviewed: Jan. 13, 2014
These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three things because I didn't have regular wheat flour or walnuts on hand. I used pecans instead of walnuts, and used wheat pastry flour. And I used milk chocolate chips instead of semisweet. I'm not sure if the pastry flour or the peanut butter variation was the difference in timing, but these needed to bake 11-12 minutes for me. Worth the wait! They will not last long. Note that they don't spread much either, so you can fit a lot of little cookies on a tray. I made them on parchment and had no issue with the bottoms over browning as the recipe warns. Great moist, dense texture without being too heavy. Thank you for a winner! I was going to take these to work, but I think they won't make it out of the house :) The only thing I may try next time is a shot of cinnamon, which I love with oatmeal and banana.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 28, 2013
I've always struggled with rolled sugar cookie recipes, but this one is the easiest. The dough is firm enough to hold shapes, but pliable enough not to break as you roll it. And they have a good flavor - they don't taste like chalk :) Love these!!
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