jerimax Recipe Reviews (Pg. 1) - Allrecipes.com (11526469)

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Conchi's Sangria

Reviewed: Aug. 2, 2010
a very authentic recipe, this sangria is one of those things that works when you make changes. i've made this several times using a nice pinot noir and 7-up. if you don't like peaches, oranges work well and you don't have to use bananas. we like strawberries in ours, too.
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Taco Roll-Ups

Reviewed: Aug. 2, 2010
these were a hit at our last get together. i made these to use as appetizers while i cooked a pot of chili. i did change it up a bit and used a spicy taco seasoning for a little more kick. really yummy!
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Cookie Mix in a Jar VII

Reviewed: Jul. 17, 2010
I gave this recipe 3 stars because i had to make a few changes. Because of the super dry consistency of the original mix, I added about half a cup of milk to give it a nicer cookie consistency. I cooked them a few minutes longer, but they made for a super yummy chocolate peanut butter cookie.
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Quick and Easy Brownies

Reviewed: Jul. 12, 2010
Great brownies! I agree that this brownie recipe is more cake-like, but i actually like them better this way. I used 1 1/4 cup white sugar and 3/4 cup light brown sugar (because i was low on white sugar) and sprinkled pecan crumbs & powdered sugar on top. My kids just finished eating them and my 3 year old son said, "Delicious, mommy!" Thanks for the quick and easy dessert! ;)
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Key Lime Cake III

Reviewed: May 11, 2010
i just tested these to see if i would include this recipe for my daughter's 7th birthday party at the end of may. the flavors are definitely the perfect mix of sweet and sour to create the ultimate key lime pie cupcake. (and they are super simple to make!!!) i followed the recipe by the book (even though i thought twice about all the oil) and they turned out awesome. i would watch at the end to keep them from getting too brown, but all in all, these cupcakes have made the cut! i am making 2 dozen keylime and 2 dozen strawberry cupcakes to create an awesome variety of flavors that compliment each other really nicely. thanks so much for the recipe! it is definitely a keeper!
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