CC♥'s2bake Recipe Reviews (Pg. 8) - Allrecipes.com (10989409)

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Swanson® Roasted Tomato and Barley Soup

Reviewed: Jun. 10, 2011
This was one of the best soups we've had recently. Proof that sometimes the simplest of ingredients are all that's needed for a great tasting recipe. I followed just as written, although I deglazed the roasting pan first with some of the broth before adding all to the pot.
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Strawberry Shortcake Ice Pops

Reviewed: Jun. 10, 2011
I followed this recipe as written and using whole milk. They were pretty good, but both my daughter and I thought the cookie cheesecake part was super sweet and clashed somewhat with the strawberry part, giving the strawberries a bitter tang. Maybe adding more sugar to the strawberries would help that, or possibly swirling the mixture thoroughly before pouring, instead of layering. I would have polled the boys on what they thought, but they were out the door like a shot with them and I never heard any complaints later! So, we'll give this recipe a solid 4 stars :)
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14 users found this review helpful
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Southwestern Chicken and White Bean Soup

Reviewed: Jun. 5, 2011
This was very good in the end, but I could see some obvious ways to improve it right off the bat, therefore I did. Brown the chicken whole and then shred it. Since you're dirtying a pan by browing the chicken anyway, add the onions to the pan to sautee first instead of putting straight into the slowcooker. When all is done, use a little of the broth to deglaze the pan with. I could see the amount of cumin called for being really overpowering, so I only used 1 teaspoon, and made up the other with chili powder. I used freshly cooked beans and low sodium broth and this soup was still fairly salty and very flavorful, so beware if you use canned beans and regular salt broth. Rinse the beans really well. I also found I needed to add a lot more broth. I'll be adding this one to our favorite soup folder as everyone loved it.
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7 users found this review helpful
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15-Minute Dinner Nachos Supreme

Reviewed: Jun. 5, 2011
This made really good taco filling. It would be good for hard shell or soft shell taco dinners as well as presented as suggested. I added the seasoning (sorry, a homemade one from this site although I did use Pace salsa!) with everything else after draining off the fat so as not to lose all the flavor. Also topped with a mexican cheese blend instead of plain cheddar. One last thing, this recipe makes much more than 4 servings, unless you have BIG eaters.
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7 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: May 30, 2011
I've never had success in getting the shell neatly off eggs so decided to try this method. I followed the directions exactly and they were indeed easy to peel. Yay! The four stars is because the yolks had the grey ring around them. A perfect egg wouldn't :D
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3 users found this review helpful
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Pumpkin Butter Bread

Reviewed: May 29, 2011
I had some pumpkin butter to use up (Pumpkin Butter I from this site), and this recipe was perfect for it. I am used to baking with whole wheat, so I used 50/50 WW and AP, which required the use of canola oil rather than butter, as it works better with WW flour. This loaf was moist and bursting with spicy pumpkin flavor! I LOVED the ribbon of pumpkin butter running through the middle. I'm going to have to make some more pumpkin butter just to be able to make this recipe again. Thanks so much for sharing it!
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7 users found this review helpful
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Carrot Cake Oatmeal

Reviewed: May 27, 2011
Really great recipe to kick off a cold wet morning. Hearty and filling. I was hesitant at first about making the entire recipe as six servings is a lot, but then I realized I could make it and keep it in the fridge to reheat for another breakfast so I went ahead without scaling it down. I made as written but did not prepare the pecans, instead just topping with some chopped walnuts. For me, it needed some sweetener mixed right in, as well as vanilla yogurt instead of plain. I would add a little vanilla extract next time as well. I wasn't sure about the spices as they seemed too strong at first, but after a few bites I was loving it. Thanks for the recipe!
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7 users found this review helpful
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Megan's Granola

Reviewed: May 13, 2011
I made this recipe to the letter save for cutting it in half. It's really good. The only thing I would change next time (and it's really because of personal preference) is letting the syrup boil a few minutes longer to make for a crisper, chunkier texture. Tip: if you like a chunky granola, boil that syrup a bit longer and don't stir the granola at all during baking. Also, let it sit until completely cool on the pan before breaking into chunks. It will harden as it cools. If you like a finer granola, stir during baking and stir again right when it comes out of the oven. Thanks for the recipe. We make a lot of granola at my house, so it's nice to have a great new recipe to shake things up a bit.
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47 users found this review helpful
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Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Reviewed: May 8, 2011
This recipe made great tasting taco filling. I followed the recipe but adjusted the cooking method to allow draining off the fat from the beef. This recipe would be way too greasy with the amount of fat even a lean grind produces, so I would really recommend draining it first. I used a 2 to 1 ratio of beef and turkey. Everyone gave this a thumbs up and I packaged the excess to freeze for future use, which will be a real time saver on those inevitable busy nights.
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3 users found this review helpful
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Whole Grain Waffles

Reviewed: May 1, 2011
These waffles were very hearty and quite tasty. I found the batter to be quite thin though, and the last of the batch were better than the first, after the batter had time to thicken up. I think I would reduce the milk next time or adjust the recipe for buttermilk. These cook up much faster than any other waffle recipe I've ever made, so watch them carefully. The first batch were a little burnt. They do have a lot of flavor, so were good with just some fresh strawberries and a touch of fruit syrup only. Thanks for a healthy and delicious recipe.
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4 users found this review helpful
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Whoopie Pies VII

Reviewed: Apr. 30, 2011
This was my first experience with whoopie pies of any kind. I thought they were supposed to be a soft cake like cookie sandwich, but these cookies came out more like a typical crisp chocolate cookie. I cooled them and then covered them well and they did soften up a bit after that. They tasted great though. I won't rate the filling as I made these to use up some excess cream filling from another recipe.
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3 users found this review helpful
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Pull-Apart Easter Blossom Bread

Reviewed: Apr. 24, 2011
Really fun, pretty and super rich bread. All in all, just delicious! I absolutely loved the lemon flavor in the dough. I thought the glaze was a nice touch and went well with the raspberry jam, although I went quite light when drizzling it on. It's nice that this recipe can be halved easily. I wasn't serving a large crowd so I halved it but used two whole eggs. On the other hand, if making the whole recipe, the great thing is it's versatility in that you can vary the jam, glaze and other add-ons to give variety when making two loaves. I really look forward to making this again and trying on some different flavors. Thanks for bringing this recipe together, Sarah-May!
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12 users found this review helpful

Creamy Strawberry Crepes

Reviewed: Apr. 23, 2011
Thanks to Rae for her stunning pic that brought my attention to this recipe! These were really nice for a special treat. It was my first time in years making crepes and these were delicious. I especially liked the lemon flavor in the cream mixture. It matched well with the strawberries. I would recommend starting with less sugar and adding more to taste unless you are into a super sweet filling. Also, you will need more than the two tbsp directed to make the crepes a decent size and not too thin. Time consuming, yes, but worth it in the end.
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BREAKSTONE'S Simply Citrus Cream Cake

Reviewed: Apr. 22, 2011
I followed this recipe exactly for the cake. The cake, very moist and light with a wonderful citrusy flavor, is definitely one I will make again. I was worried however, about the layers sliding apart as mentioned by other reviewers, and having had problems before with corporate sponsored recipes (I think they must put them down on paper without actually testing them out sometimes), I took the comments to heart and decided to forgo the topping/filling part of the recipe for a stabilized cream cheese/whipped cream frosting and filling instead. I also used fresh mandarin oranges. The whole package together was pretty and very delicious, but I still had some slippage when it came time to cut the cake, although it was minor. It seemed to be the oranges in the middle layer that cause the problem. If I were to make this again, I might slice the top of the bottom cake layer to make it a more stable level, and also mix the oranges right into the filling which would really only work if you use the tinned mandarins (the tiny, sweet fresh mandarins I had were a really nice addition) Alternatively, forgo the oranges in the middle layer altogether and just pile them on top. Bottom line, the way this cake is put together does need a bit of tweaking, but it's worth playing with as it really is delicious.
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Turkey Wraps

Reviewed: Apr. 20, 2011
These were fantastic. Everyone loved them. Followed the recipe just as written, but I cut down on the serving size and just eyeballed the amounts of mustard and cream cheese to taste as it seemed like it would make just a bit too much for our liking. I also used real bacon bits for convenience. Great tasting wrap. Thanks for the recipe.
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3 users found this review helpful
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Peanut Butter Easter Eggs

Reviewed: Apr. 17, 2011
If making the smaller eggs, bypass trying to hand dip these, which is really fiddly and difficult, and buy a couple of inexpensive plastic candy molds from the craft store to use instead. I tried both ways and the molds were the easiest by far, especially as it becomes a fun project for the kids that way. Just coat the inside of the mold with chocolate, pat in a ball of filling, cover with more chocolate, then chill to set. We used colored candy melts to hand color the molds first. If you do hand dip, make sure to keep the eggs in the freezer and only take a few out at a time to dip as they soften extremely quickly and will turn to mush when you try to dip (at least they did for us). I would also use milk chocolate next time and reduce the butter in the filling as it was really soft and greasy.
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8 users found this review helpful
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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Apr. 16, 2011
This was really very good ~ different, but in a subtle way. It has just a tiny bit of heat. I do think that for the sake of simplicity the steps could be pared down without altering the integrity of the recipe. I browned the beef (lean) in a large cast iron skillet and left it there, adding the vegetables without removing the beef and without adding the olive oil. Those extra steps seemed unnecessary to me. I then moved the beef mixture to the side of the pan and layed the potato slices on the bottom, then added the rest to the top, covered and baked as directed. It made for easy cleanup. If you don't have the cream, no problem. I don't think it added much to the recipe. We all thoroughly enjoyed this recipe and I would make it again. Thank you for sharing it here.
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4 users found this review helpful
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Good-Morning Banana Nut Cereal

Reviewed: Apr. 15, 2011
This was very good. I would use roasted ground flaxmeal over the oatbran for a more nutty flavor and cook the quinoa a bit longer. Also, using a really ripe banana cancels out the need to add any sugar. Topped with extra banana slices and an extra sprinkle of cinnamon and this was a really good start to the day. Thank you!
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35 users found this review helpful
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Sour Cream Fan Rolls

Reviewed: Apr. 15, 2011
Very tender and flavorful buns. The shaping is a little fiddly it seems at first, but really, it actually takes no more time than any other shape. I love how these pull apart into little squares ~ perfect for putting a little pat of butter on.
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2 users found this review helpful
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Makeover Morning Glory Muffins

Reviewed: Apr. 13, 2011
Delicious. I realized after beginning to mix these up that I didn't have enough carrots, but zucchini is an acceptable substitute and thankfully I had enough of that. I also just used 3 whole eggs as I didn't want to be left with yolks. No need to peel the apple, plus you're left with more nutrition if you leave it in. Great recipe!
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5 users found this review helpful

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