Cookie Diva Recipe Reviews (Pg. 1) - Allrecipes.com (116326)

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Fudgy Cream Cheese Tunnel Cake

Reviewed: Feb. 28, 2002
This cake is to die for! I didn't make the glaze; instead I melted some semisweet, milk and white chocolate chips (separately) and drizzled them alternatively over the cake. I then put shavings of white and milk chocolate on top. What a presentation!
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8 users found this review helpful

Cheesy Potato Casserole

Reviewed: Mar. 18, 2002
I try to lighten the recipe up a little bit by using 1 cup of light mayo and 1 cup of light sour cream instead of 2 cups regular mayo. I also like to saute the onion with some garlic before adding it to the potatoes. This recipe is killer !
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22 users found this review helpful

Lamb Feta Peppers

Reviewed: May 3, 2004
This dish is DELICIOUS!!! Although using mostly the same ingredients (except for more garlic and a dash of red pepper flakes) I browned the lamb, then the onions and garlic, mixing in the spices at the end to bring out more flavor. I also blanched the bell peppers for about 5 minutes which helped reduce baking time. I mixed in a little (bottled) spaghetti sauce to bind the meat mixture before filling the peppers and then topped them off with a little more sauce and more crumbled feta. WOW!
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11 users found this review helpful

Make Ahead Breakfast Casserole

Reviewed: Jul. 2, 2004
Wow! I used fresh chorizo for the sausage, omitted the mushrooms and sauteed 1/2 chopped yellow onion and 4 minced garlic cloves to add to the egg mixture. I had to bake it a little longer but that's probably my oven's fault. It was delicious!!! Brought it to a brunch potluck and it was gone in no time. Very easy to make, too.
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3 users found this review helpful

Cheesy Pasta Alfredo with Salmon

Reviewed: Oct. 18, 2004
I have not made this recipe but I don't know how anyone could use jarred alfredo sauce. It is like glue and tastes gross! If anything, use the alfredo sauce sold in the refrigerated section of the market or better yet, make your own! It's so easy - sorry but I'll pass on this one.
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14 users found this review helpful

Roquefort Pear Salad

Reviewed: Oct. 18, 2004
Instead of cooling the pecans on wax paper, use parchment instead. They won't stick.
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8 users found this review helpful

Mushroom Wild Rice Bake

Reviewed: Dec. 14, 2006
I make something very similar to this recipe but while the long grain rice and wild rice is cooking, I saute 8 oz. of fresh, sliced mushrooms in olive oil and butter with a few cloves of minced garlic and finish with some thinly sliced green onions. Then I add this mixture to the cooked rice. Add salt and pepper to taste. I have also thrown in a cup of toasted, chopped pecans for some crunch. If there is a good amount left over (ha ha), I make latkes with the rice mixture for dinner the next day. Both are delicious!
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54 users found this review helpful

Caramel Pecan Cheesecake

Reviewed: Feb. 3, 2010
The cheesecake portion of this recipe would probably be the right amount to fill a ready-made graham cracker crust. Definitely double it for a 9" springform pan.
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3 users found this review helpful

Shrimp Alfredo Pasta

Reviewed: Feb. 8, 2010
The jarred Alfredo Sauce turned me off immediately. Green bell peppers and shrimp do not go together. And cumin?? I would omit all three, use a refrigerated Alfredo (like Butoni) and use a red bell pepper. And FRESH GARLIC IS A MUST.
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37 users found this review helpful

Guy Approved Meatloaf

Reviewed: Feb. 17, 2010
Like most guys, mine has never been a fan of meatloaf . . . huh??? Most guys LOVE meatloaf, especially with mashed potatoes or in a sandwich the next day!
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1 user found this review helpful
Photo by Cookie Diva

Maple Walnut Scones

Reviewed: May 16, 2010
This is the first time I've made scones and now I'm hooked! I didn't have any maple extract so I used 2 T. of maple syrup. I also used maple syrup in the glaze. I patted the dough out to about 1" and cut out heart-shaped scones. This recipe made 16 scones. Delicious and so easy!
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12 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Jun. 12, 2010
This is a soft dough but firms up when chilled. I made a half batch and got about 5 dozen medium-sized cut-outs. I used 1-1/2 tsp. each of vanilla and almond extract and my cookies are really tasty but next time I will increase that to 2 tsps. each for extra flavor. Overall, a great dough!
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12 users found this review helpful

Surprise Inside Independence Cake

Reviewed: Jun. 26, 2012
If you add a few drops of white food coloring (Americolor brand) while mixing the cake, the batter will stay white instead of turning yellow from the pudding mix.
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87 users found this review helpful

Lemon Whippersnappers

Reviewed: Apr. 17, 2013
I did not care for this recipe.
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1 user found this review helpful

Candied Pecans

Reviewed: Jun. 24, 2013
I halved the recipe since I only had an 8 oz. bag of pecans. I used 1/4 cup of sugar and only 1/4 tsp. of salt since the nuts were already salted. I didn't mess with trying to cut the egg white in half and used the whole thing along with a splash of vanilla with the water before whisking the liquid mixture. These are delicious and I can't wait to use them in salads (if I don't eat them all first!).
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4 users found this review helpful

 
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