Susan Recipe Reviews (Pg. 1) - (11848248)

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Peanut Butter Balls IV

Reviewed: Dec. 18, 2010
I wasn't sure about the flavors, because I'm not a huge maple fan, so the first batch I made was a 1/4 batch and I'm so happy I did that. They were OK, but I didn't care for the maple flavoring at all. So, I made them again and I did make some changes to the recipe. I increased the peanut butter to 2 cups and used "honey roast" peanut butter, reduced confectioners sugar by one-half cup, omitted the maple, doubled the vanilla and dipped them in milk chocolate instead of semi-sweet. This way they are very rich, but extremely delightful. I made my version of these for a party and they were a huge hit. I got about 60 balls from my batch and WHEN I do them again (because they are going in my Christmas goody boxes) I will make them a little smaller, because of how rich they are. I highly recommend making these small, maybe a little larger than a marble. I made these the day before and kept them in the fridge overnight. These were even better the next day. They tasted very much like Reese's Peanut Butter Cups. For those that like a maple taste, these are probably great to you, so I don't want to take away from the recipe. For me however, it doesn't work. With the changes to fit my tastes, this is a 10 star recipe in my book.
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Peanut Butter Balls IV

Reviewed: Dec. 18, 2010
The only change I made was to decrease the sugar by about a half cup and I used milk chocolate chips instead of semisweet (just a personal preference). I made these and took them to a party. They were a huge hit. I made them the day before and kept them in the fridge overnight. The first day they were really good, but I thought they were sooooo much better the next day. I will definitely make these again.
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JELL-O Popcorn Balls

Reviewed: Dec. 8, 2009
I used cherry jello and added honey roasted peanuts in place of cocktail peanuts for my first batch. Orange jello and honey roasted cashews for my second. Lime jello and no nuts for the third. All of these were a HUGE hit with family and friends. i served the trio at a party with people of all ages and everyone seemed to love them.
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Microwave Baked Potato

Reviewed: Nov. 14, 2009
As written, my first attempt was a total flop. I used a fairly large potato and it was way overdone. I made the following changes and came out with an AWWESOME potato --Wrap the potato in a paper towel while cooking --Reduce cooking time to 5 minutes total. 3 min. on one side then turn and cook for an additional 2 minutes. --When it's done cooking - DON"T OPEN THE MICROWAVE, allow to sit for 3-5 minutes. The potato will continue to cook while it sits due to the trapped steam. This yields a better result, that isn't overdone. -- Add the butter and cheese, then microwave an additional 45 seconds to melt cheese. --For some real flavor, I top mine with butter, sour cream, more cheese AND shredded or pulled hot BBQ chicken, beef, or pork with a little salt & pepper to taste. --YUMMY!!! ENJOY!!
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