Wendy T Recipe Reviews (Pg. 1) - Allrecipes.com (10856190)

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Wendy T

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 29, 2006
Having never made fudge before, or candy for that matter, this was SUCH an easy recipe! I made it for my Thanksgiving get-together and made it the night before. I was SO worried about the difficulty level and if it would come out OK, they turned out FABULOUS. I decided to go with Ghirardelli chocolates (I personally find the quality to be much smoother and creamier). All in all EVERYONE loved them and it made so much fudge! Creamy, smooth and yummy, the 2 types of chocolate REALLY DO make a difference (and I've eaten a lot of different fudge in my life!!). Great for parties and great to put in gift baskets.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 30, 2006
THIS IS THE BEST! I'm really picky about my spinach and artichoke dips and this recipe tastes EXACTLY like it does at my favorite restaurants. It's sooo easy to make, you pretty much just measure everything, pour all ingredients in a pan, stir and bake. I made this as an appetizer with restaurant style tortilla chips! My dad doesn't like artichokes so I re-made it without it and it is still fabulous!
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Green Bean Casserole I

Reviewed: Nov. 30, 2006
I made this for thanksgiving this year and it was so yummy! Easy and quick when you have 10 other side dishes going, doesn't require much to make it!
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Photo by Wendy T

Jam Filled Butter Cookies

Reviewed: Nov. 30, 2006
GREAT cookie recipe. I've made this every thanksgiving, xmas and everything that has a reason for cookies. I usually put them in cookie tins and give them as a "thanks for comming" @ parties! This cookie is so soft and melts in your mouth. I have tried this with many jams and preserves and I have found that my favorite is still the classic strawberry jam. The pale cookie with the bright red center is such a treat to the eyes (especially for xmas)!
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 22, 2007
Wendy Tung, CA
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Banana Nut Muffins

Reviewed: Dec. 26, 2008
Very quick, easy, & delicious! I didn't get 12 muffins, but got 10 (I divided them with an ice cream scoop to ensure the same size for every muffin). All 10 disappeared within the first 30 minutes out of the oven. I also added 1 Tsp of vanilla, 1 Tsp of cinnamon, and used 1/2 cup of walnuts.
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Buckeye Balls II

Reviewed: Dec. 26, 2008
Flavor was OK - texture not so much. The peanut butter filling had a nougat-like texture (kinda like the center of a 3 Musketeer's bar) which I felt took away from the peanut butter taste. The filling probably requires too much powdered sugar.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 26, 2008
I give this a 4 due to self error. I allowed it to go 15 degrees over and it over cooked (much darker than wanted). It still came out yummy, but had a more bitter taste than one shoots for. Next time, I won't take my eyes off of it for a second towards the end of the cooking time.
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Slow Cooker Beef Stew IV

Reviewed: Dec. 26, 2008
WONDERFUL! Next time I will double the wine (I used a good Merlot). This time I didn't have onions so I skipped that step and sauteed the baby carrots instead. I also couldn't find onion soup mix so I substituted it with "beef vegetable soup mix". I allowed it to cook in the slow cooker for 9 hours (couldn't get home in time to do it for 6) and the beef did not get dry or tough; but the potatoes broke down a bit so I did not have to add the flour @ the end.
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White Bread For The Bread Machine

Reviewed: Dec. 27, 2008
Even better than the white bread I've bought from the bakery. It was quick and easy so I'm most likely going to use this recipe when white bread is needed in the house!
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Photo by Wendy T

Fruit Pizza I

Reviewed: Jan. 9, 2009
Wow, this stuff is AMAZING! I got my first taste of this back in the day in high school home economics class... Except then we used pre-made sugar cookie dough to make the crust. For this recipe, I used a Teflon medium sized jelly-roll pan (the perfect fit!), and baked the crust for 10 minutes. I used sliced strawberries and kiwi to decorate. My hubby loved it! He inhaled his first piece just to make sure he got a 2nd slice before everyone else attacked the pan :)
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Slow Cooker Taco Soup

Reviewed: Jan. 9, 2009
Very quick and easy. I only had 1/2 an onion, so I sliced it and sauteed it with the ground beef.
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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 11, 2009
My first time making home made biscuits; these really were big and flaky. *UPDATE* Made this again for a Monkey Bread recipe. They go PERFECT!
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Pastry Cream

Reviewed: Jan. 15, 2009
Loved it! I didn't change the recipe at all, and it come's out fantastic! It's the perfect amount of cream to use with my eclair recipe.
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Photo by Wendy T

The Best Lemon Bars

Reviewed: Apr. 13, 2009
I decided to use this lemon bar recipe over the "bake sale lemon bars" recipe for 2 reasons; they both had the same ingredients in different amounts, and the reviews on the bake sale lemon bars were too 50/50. I just put my lemon bars in the oven for the last 20 minute bake so I'll have to update this review as soon as I taste them! But so far, so good... I did add 1 1/2 tbsp of lemon zest (being careful not to over zest), and it took 2 medium, 1 large, and 1 small lemon, to be exact, for me to reach the 2/3 cup of lemon juice (as suggested by other reviews). I decided to add the extra tbsp of flour also suggested by most of the reviews. I had a bit of difficulty spreading out the crust to line the bottom of my 9x13 metal pan, but if you're patient with it, and spread it as evenly as possible, the dough is just right to fit a 9x13. I baked the crust for 16 minutes, and it came out perfect! Not browned on top, but perfectly light-golden brown on the corners and edges. The recipe did not state to let the crust cool, so I didn't start mixing the filling together until the crust was completely out of the oven (allowing it to cool for at least 5-10 minutes while I mixed the filling).***UPDATE*** Baked, cooled, sugared, & eaten. The crust/filling ratio was off (too much crust) but it came out pretty good. Not too sweet, not too tart. The top of the bars had this chewy baked over crust (the browned part of the filling) which I couldn't ignore :( so that's why 4 stars.
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White Sauce

Reviewed: Apr. 15, 2009
Doubled the recipe, added 1/2 cup of good chicken broth, a lot of black pepper (because we like pepper!), salt to taste (kosher and garlic salt blend), and dried parsley. I also added roast chicken from the night before, which I shredded. Then I boiled egg noodles and tossed it with the sauce. SUCH A GREAT QUICK MEAL!... especially when you've had a long day :)
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To Die For Blueberry Muffins

Reviewed: May 25, 2009
LOVE these muffins! Made them for the 5th time this morning! Followed the recipe exactly. I never have fresh blueberries around so I just used frozen blueberries. When you defrost the frozen berries, then add them to the batter, the batter will turn blue... I don't defrost them, and fold them in FROZEN, and my batter is never blue. Just baked 12 muffins @ 350 degrees for 28 minutes - PERFECT! For the topping, the recipe does not specify softened or cold butter, but I always use cold (frozen if possible). Cut up the butter into small cubes, throw it in the freezer to harden for about 10min, then use a fork or pastry blender to cut into the sugar/flour/cinn mixture... or if you're OK with busting out the food processor, pulse a few times for perfect pea sized butter pieces! Easy recipe, with perfect muffins each and every time.
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Focaccia Bread

Reviewed: Jun. 2, 2009
All i have to say is - this bread is ab-so-lutely DEEELISHHH! Take it from a foodie: if you want to experience a "better-than-sex turkey BLT" sandwich, make your next one with this bread fresh out of the oven. And in case you take my advice... you're welcome ;)
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Photo by Wendy T

Supreme Strawberry Topping

Reviewed: Jun. 2, 2009
Great recipe, minimal ingredients. Just the way I like them! I didn't have fresh strawberries, so I used the 16oz bag of frozen strawberries I had in my freezer. Followed the directions up until the blender part. I blended the whole batch, because I wanted a smooth strawberry sauce, rather than chunky. Once blended, I ran it through a sift to catch the puree and seeds. Perfectly, smooth, delicious strawberry sauce that went PERFECT with my flourless chocolate cake!
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Basic Pasta

Reviewed: Jun. 29, 2009
Even though my fettuccine didn't turn out as I wanted, I'm still giving this recipe five stars. The taste was fantastic! And my only problem was that I rolled it out by hand and couldn't achieve thin enough sheets to make the perfect noodle. They were thicker (even rolling out EACH cut strip again). BUT I enjoyed making the dough and eating the thick fettuccine SO much, that I ordered a pasta machine from Amazon 10 min after eating :)
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