Morena0803 Recipe Reviews (Pg. 1) - (11908283)

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Chocolate Crackled Cookies

Reviewed: Dec. 22, 2010
I just finished making these, and even though they look nothing like the picture, they sure do taste really good. Mine did not flatten at all and the powdered sugar kind of absorbed into the cookie even though I rolled them in granulated sugar first. I just dusted them with some of the left over powdered sugar after they cooled a bit. I did try flattening a few of them after taking them out of the oven but it just seems to make them fall apart now that they're cooled. I baked 2/3 of them so with the rest I will try making the balls smaller and see if they flatten. If that doesn't work I'll try using butter instead. Or maybe it was because I measured out 1 cup Crisco instead of using 1 stick, who knows. I don't think they taste much like brownies like others have said, but still yummy.
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Almond Shortbread I

Reviewed: Dec. 21, 2010
These are so good. I wish I would have read more reviews before making them though. You really do need to cut the flour to 2 cups, or add more butter, I ended up adding more butter. I did roll them into logs, like others suggested, chilled them and then sliced and baked. My logs were about 1 1/2 inches in diameter and were done in about 12-14 minutes. I will be making more tomorrow to give away with the rest of my baked goodies.
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Bob's Mexican Stuffed Chicken

Reviewed: Jun. 8, 2010
This is just ok for us. I did it with tortilla chips instead of corn flakes because of some of the reviews I read. The flavor is ok, but it just didn't wow me like I thought it would. I think maybe cooking it on a rack might keep the bottom from turning soggy. I served it with Mexican rice and asparagus. My husband is Mexican and he told me to stop searching for Mexican recipes online because Mexicans don't eat like this lol.
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Brooke's Best Bombshell Brownies

Reviewed: Mar. 25, 2010
These are just ok. I usually make brownies out of a box but I wanted something special for hubby's birthday. Made these using 2 cups sugar and 1 cup brown sugar and they taste like they're missing something. I will try making these again with just white sugar like the recipe calls for. At first I thought 3 cups sugar would be way too sweet but they're really not. Just make sure you cover them with plastic wrap or put in an air tight container. After 2 hours sitting on the counter they were starting to get pretty hard, but wrapped the edges stay a litle crispy and the middle soft, just the way I love them.
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