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Cinnamon Walnuts

Reviewed: Dec. 15, 2010
This is a very easy recipe. I substituted brown sugar for granulated sugar and it was also delicious and in that recipe I didn't use vanilla. Also, I didn't want to burn the mixture, so I stirred it several times while it was boiling with fine results. Finally, the mixture starts to dry almost immediately, so on my second batch, I placed the nuts in a large metal bowl in the oven (while I roasted almonds at the same time) and also warmed the pan I was going to cool them on. They mixed and coated easier in the warm bowl and spread out easier on the warmed cooling pan.
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21 users found this review helpful

Almond Crunch

Reviewed: Dec. 15, 2010
This recipe is great. I read all the reviews first and took most of the suggestions to stir periodically, heat the pan, and cook to just under 300. But I also doubled the nuts in the recipe. And yep...everyone loves it!
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6 users found this review helpful

Sugar Cookies with Buttercream Frosting

Reviewed: Dec. 18, 2012
This is a very tasty recipe, but I would probably rename it to a shortbread cut-out cookie. It bakes up to the consistency and taste more like shortbread. I like it alot, but it just wasn't what I expected. So I was pleasantly surprised. I added a T of cinnamon to it to add something unique, and like other reviewers recommendations, a T of vanilla. I would also try them with almond. They are a little too crumbly when they are thin, so don't be afraid to cut them thick. They still bake nicely within 10 minutes. I added a 1/2 C of sugar and it could easily take another half without being too sweet. Next time I'll try 2 C of sugar and either 1 1/2 C of butter or maybe the equivalent of a stick of the butter crisco, just to make them a little more moist. I decorated them with my kids, so didn't use the frosting recipe. I would give the recipe a 4 as is, because it really does need a bit of tweaking. But make a few additions and they're yummy. Well worth the effort. Also note, the dough does soften quickly, so be sure to be ready to cut after sitting out for just a couple minutes. I rolled it out beforehand into manageable squares stacked between wax paper and they were ready to be cut by little hands right away! Then you can quickly press out cut dough again while baking or decorating, refrigerate for 10 minutes, and you're back in business for the next round.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 12, 2013
It was only ok. You have to really like buffalo chicken. Better for a big tailgate party than dinner. Better for sampling than a sandwich.
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0 users found this review helpful

 
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