Charley Joe Recipe Reviews (Pg. 1) - Allrecipes.com (11265203)

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German Spaetzle Dumplings

Reviewed: Oct. 19, 2013
Delicious! Here are some tips that might help first-timers: 1. Don't skip the nutmeg. I was skeptical, but it really works in this recipe. 2. I added two exta tablespoons of flour to thicken the batter/dough. 3. Bat the eggs and milk together and add it all at once. 4. Sray a colander and a rubber spatula with Pam and use that to extrude the dumplings. 5. Boil the dumplings in chicken broth instead of water. I doubled the recipe and used a 32-ounce can of broth. The dumplings absorbed all the broth. 6. Melt a stick of butter in a skillet. Dump the spaetzle in and "stir fry" it for a minute or so. 7. I added parmesan cheese to the spaetzle after I buttered it. Delicious!
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Red Skinned Potato Salad

Reviewed: Jun. 29, 2012
USE HELLMAN'S REAL MAYONNAISE AND YOU CAN'T GO WRONG. If you want to lighten up the recipe, use half Hellman's Mayonnaise/half sour cream & chives. I've also used green onions instead of regular. Delicious!
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Irresistible Pecan Pie

Reviewed: Jun. 29, 2012
I don't like pecan pie, therefore, I didn't have a tried-and-true recipe... until now. I made this pie for Thanksgiving and followed the recipe to a T. My mother and grandmother, both lifelong pie bakers, found it to be delicious. Even I liked it... for a pecan pie. Lots of compliments on this one.
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Cheddar Sausage Muffins

Reviewed: Jun. 29, 2012
DELICIOUS!!! This recipe makes exactly twenty-four muffins. Don't use the cupcake liners - they'll stick to the paper. Instead, use two greased cupcake/muffin pans. I double the shredded cheddar cheese to two cups, making these muffins incredibly moist.
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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Jun. 29, 2012
Turned out exactly as I'd hoped! I baked mine in four large, greased, ceramic cereal bowls and turned them out onto individual serving plates when they finished baking. Topped with a big scoop of vanilla ice cream, these were fantastic!
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Fresh Broccoli Salad

Reviewed: Jun. 29, 2012
This was a big hit. Even the kids and broccoli haters in the family loved it.
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Super Lemon Ice Cream

Reviewed: Jun. 6, 2012
This is a fantastic lemon ice cream with a frozen custard-like consistency. The only change I made was to double the half-&-half. For a six-quart (1-1/2 gallon) ice cream freezer, double the recipe.
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Pumpkin Coffee Cake

Reviewed: Oct. 17, 2011
Best coffee cake ever!!!!!!!!!! I used one cup of pumpkin instead of a half cup. Also, I doubled the topping ingredients and chopped the heck out of it until the nuts were nothing but dust. Then I spread the topping on the batter and pressed portions of it down inside the batter to create streusal pockets. Finally, I baked the cake in a 9"x13" pan for 25 minutes.
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Pie Crust IV

Reviewed: Mar. 31, 2010
I hate making pie crust, but this one was easy to handle and made a perfect crust. This will be my go-to crust recipe.
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Mrs. Fields Sugar Cookies

Reviewed: Mar. 31, 2010
Make the dough EXACTLY as the recipe states and use real butter. I form the dough into a log, chill at least an hour, slice into 1/4 inch thick slices, press each dough slice into sugar, and bake for twelve minutes. To frost: Mix one box of powdered sugar, 1 teaspoon vanilla, 1 teaspoon rum flavoring or butter flavoring, and enough milk to make a thick icing. Microwave the icing till very warm and spoon a large glob on top of each cookie - HEAVENLY!!!
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White Chocolate Raspberry Cheesecake

Reviewed: Mar. 7, 2010
This is the BEST cheesecake you will ever make - a gourmet-quality showstopper. I've made it three times. Here are the changes I made to perfect it: 1. Double the crust recipe. 2. Skip the raspberry sauce and use seedless raspberry jelly instead. (Stir it up to make it thinner.) 3. I've made this cheesecake in a 10-inch springform pan as well as in two 5-inch cake pans. (I prefer the two cake pans.) For either, butter the bottom and sides of the pan(s), line the bottom with a circle of parchment paper, then butter the top of the paper. 4. Bake in a water bath until the center is jiggly and almost raw-looking (around 45 minutes for the springform pan, 35 minutes for the 5-inch cake pans). Turn off the oven, open the oven door, and let the cheesecake(s) cool completely. 5. To remove the cheesecake from the cake pans, cool in the fridge for several hours, run a knife around the edge, invert on a plate, then upright the cheesecake so the cake is face-up.
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