Kristen Recipe Reviews (Pg. 1) - (11439579)

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Licorice Caramels

Reviewed: Jan. 1, 2012
This is DELICIOUS! I *just* made it for the first time, and it was SO EASY! Since there's corn syrup in it as a stabilizer, you *can* stir the entire time it's bubbling and being brought to temperature -- I did, and it's as silky and smooth as it should be; the corn syrup prevents it from crystalizing and being gritty. Also, I added 1 Tbs. of McCormick Anise extract and still would have liked more (I like it strong). I poured it out into a parchment-lined 10X15 rectangular glass baking dish but should probably have gone with a 9 X13, as it's pretty thin. I think I would have preferred also for it to be less firm, but that's just personal preference; the recipe, as is, is PERFECT - exactly the right consistency for caramels! I will make this recipe again and again, and I'm even thinking about using different flavorings just to change it up from time to time. Thank you for sharing this super-easy, super-yummy recipe! LOVE IT! Five stars! :D
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Pumpkin Chocolate Chip Cookies I

Reviewed: Oct. 29, 2011
My husband and I *just* made these, and they are so yummy! Pumpkin Chocolate Chip Cookies were my dad's favorite, so I really wanted to find a great recipe with an end result similar to the ones he used to buy from ZCMI in Utah. These are very close! Next time, I think I will use a bit less nutmeg, since I'm not a huge fan of it, and perhaps a bit more cinnamon. And while I love the semi-sweet morsels I used, I might try raisins or even cranberries instead of chocolate, for a fun Autumn harvest-y twist! Wish I had read the previous reviews BEFORE making these, because I also would have used more pumpkin, too! But, these are delicious, exactly as directed. Thanks for a great, easy-to-make recipe!
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Creamy Au Gratin Potatoes

Reviewed: Jun. 4, 2010
In a word, DIVINE! Made these TONIGHT (with a slight adjustment), and when my husband tasted the first spoonful - which caused his eyes to roll back in ecstasy - I knew this was a winner! The slight adjustment is just that I chopped, then sweated, the onion in about a Tbs. of butter; covered saucepan, med. heat, while I was getting the sauce together on another burner. Once onions were softened and slightly golden, I removed the lid of the saucepan and let the onion caramelize a bit further, which added such depth of flavor to the dish! And, as other reviewers have done, I layered it: potatoes (seasoning each layer with S&P + dash of garlic powder), onions and sauce; repeat., finishing with sauce. Should probably have been very liberal with the butter on the bottom of the dish (Pyrex - 13X9X2 glass), since the potatoes did stick slightly. But we'll just have that much more fun picking, scraping and eating the burnt bits from the bottom and sides! Thanks for a LOVELY recipe! I will make this again -- probably tomorrow night -- and can't wait to share the recipe AND the food with friends! :D
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