MOM3TCB Profile - Allrecipes.com (1128684)

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MOM3TCB


MOM3TCB
 
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Member Since: Oct. 2001
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Wedding Cake Icing
Finally I have my perfect frosting recipe!! The only changes I made was: I used 2 tsp. of Wilton's clear imitation vanilla and left out the almond flavoring, as we don't particularly like almond flavoring. I also added 1 tsp of fine salt instead of 1/2 tsp (I used canning salt because it's the finest I had). It turned out to have the particular taste I was looking for. My family loved it. It will be the only recipe I use from now on!

0 users found this review helpful
Reviewed On: Apr. 6, 2015
Restaurant-Style Chicken Tenderloins
We loved this recipe! Wonderful savory and sweet flavor. I strained the dressing and increased the honey a good bit to be more kid friendly. Didn't have lime juice so I substituted lemon juice. Marinated chicken tenders for a couple hours in a ziplock bag. Added a sprinkle of salt while cooking. Started out with a few tenders on my George Foreman grill but that was a mess to try to clean up so I sauteed the rest in a non-stick skillet, covered much of the time and near the end I added some marinade to the skillet and let it caramalize....that added a beautiful color and flavor to them!!!! My kids and husband loved them. Would also make a great sandwich. Thanks for the recipe!!

25 users found this review helpful
Reviewed On: Jun. 23, 2008
Peanut Butter Pie I
This pie is great! Chop a few semi-sweet chocolate chips and mix into the pie before you fold in the cream and serve with plenty of Hershey's chocolate syrup. I beat the mixture for at least 5 mins. and didn't have a problem with the sugar making it grainy. I served it from the FREEZER (let it sit out 5 mins.) and it's much better than simply refrigerated. This is the exact recipe I have been searching for. It's just like the Peanut Butter Pie that used to be served at "Cracker Barrel" resturants. Thank you!

0 users found this review helpful
Reviewed On: Oct. 22, 2004
 
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