MOM3TCB Recipe Reviews (Pg. 1) - (1128684)

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Wedding Cake Icing

Reviewed: Apr. 6, 2015
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!
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Restaurant-Style Chicken Tenderloins

Reviewed: Jun. 23, 2008
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!!
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Peanut Butter Pie I

Reviewed: Oct. 22, 2004
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!
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Awesome Grilled Cheese Sandwiches

Reviewed: Jan. 8, 2002
This is a great idea! My family loves grilled cheeses, but I rarely fix them for a "family meal" because we can't all sit down together for the meal and everyones still be hot. Plus, there are 5 in our family so I end up spending forever standing at the stove. Thanks for this great idea!
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Chewy Sugar Cookies

Reviewed: Dec. 4, 2001
These cookies are GREAT!! You need to be sure and follow the recipe exactly. Originally, the recipe posted called for baking POWDER and that's all I've ever used and they've been GREAT! I've tried the "ammended" version using baking SODA instead, but we like it much better with baking POWDER. Thanks for the "mistake"!! :) Here are a few tips that I've found make a huge difference in the way they turn out. USE ONLY UNSALTED BUTTER (not margarine) and WHITE LILY FLOUR. If they don't have White Lily flour where you are then use the best top quality brand flour you can find. Believe me, these two tips make the difference in a GREAT cookie and a good cookie! Refrigerate the dough for 30 mins. or more before you make them for ease in handling and to keep them from spreading too thin. Place the balls about 1 1/2 to 2 inches apart also helps to keep them from spreading too thin. Don't overcook them. Bake ONLY 8-10 mins. until SOME EDGES start to get slightly golden and center no longer appears "raw". They will be pale in color if you don't use any baking soda. Also don't overcrowd your oven when baking - be sure there is a little space between and around your cookie sheets if you put in more than one at a time or the bottoms will burn. I learned that from experience! Thanks again for the great recipe!
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