Jen Breitlauch Recipe Reviews (Pg. 1) - Allrecipes.com (12569316)

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Jen Breitlauch

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Grandma's Noodles II

Reviewed: Oct. 22, 2014
Good basic recipe. Add herbs or pumpkin for flavor
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Golden Crescent Rolls

Reviewed: Feb. 11, 2012
These were pretty tasty. I made the first batch from scratch and they came out very dense (but that could be because my boyfriend got nosy during the rise process). I took the advice from other viewers and lowered the oven temp. I ended up making a second slightly modified 1/2 batch in my bread machine to use for a pot pie crust and came out pretty good! I'm going to try another batch of the crescent rolls next weekend :)
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Pumpkin Gingerbread

Reviewed: Dec. 15, 2011
Awesome! I followed the recipe exact (I did make one regular size loaf and a pan of mini loaves). Fantastic! Moist and flavorful. So far everyone loves it! Update: I've made this recipe several times and it's always a hit!!!
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Marbled Pumpkin Cheesecake

Reviewed: Nov. 26, 2011
This was pretty good. Instead I made this recipe into mini cheesecakes using a cupcake tray (about 28 mini's) and topped them with a Pumpkin seed whipped cream (1 cup whipping cream, 3 Tablespoons powdered sugar, 1 teaspoon Vanilla, 1/2 teaspoon, or so, pumpkin seed oil). I sprinkled a little pumpkin pie spice on top of the whipped cream! Pretty tasty addition. The only other thing I changed was that I used frozen pumpkin from the garden. The boyfriend, who tells me he hates cheesecake, almost ate the entire batch before they made it to his mother's house.
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Pumpkin Spice Bread

Reviewed: Oct. 25, 2011
I'm not sure if I did something wrong, but I followed the recipe to a T. It came out very sweet and very dense (kind of rubbery). It didn't taste bad, just not great. The only thing I changed was that I used (2 cups) fresh pumpkins from the garden instead of canned and in the last 1/2 of the recipe I added dried cranberries. Neither loaf was amazing.
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Atomic Canuck Chili

Reviewed: Oct. 15, 2011
We love this recipe just the way it is (with one exception, I hate mushrooms. So I leave them out). I've made this a few times now and sometimes have to modify it based on ingredients that are in the house (Pinto beans, crushed tomatoes, Cuban black beans, and so on). It's a great recipe to use up leftover pasta sauce, veggies, etc. I've even thrown in some leftover broth. Each time it's amazing (I guess my point is, don't be afraid to change a few things if need be). It's even better on the reheat.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Sep. 9, 2011
Very tasty! I did make it with ground turkey and tomatoes from the garden, so I added some extra herbs. Also, there was no way that this was going to fit in my large skillet, so I separated the recipe. I cooked the meat and veggies in the skillet first. Then I cooked the squash and tomatoes. I mixed it all together before putting it in the oven. My boyfriend loved it!
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Slow Cooker Creamed Corn

Reviewed: Aug. 10, 2011
My boyfriend and I both hate cream corn, but this was great. Super easy to make and very tasty. The whole house smelled like a corn souffle. Originally, I was looking for something I could use for a Corn Nugget/fritter recipe I have, but we ended up having half as a side dish for dinner (that's how much we liked it). Canned Cream Corn should be ashamed of itself. Tonight I try my corn fritters :)
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Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Jul. 20, 2011
This was so good! Very easy and a new favorite (We tried the sandwich style stacking, grilling the eggplant and then layering them with the tomato and goat cheese and then topping it off with another slice of eggplant). Great flavor!
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Eggplant Parmesan

Reviewed: Jul. 12, 2011
We LOVED this recipe! The tomato slices alone made this recipe worth it (they had such a great flavor when this was done cooking). I made it last night for dinner and already have had people asking for the recipe. In fact, I made a spare to put in the freezer, but I don't think it's going to last to the end of the week. However, I did modify a few things. I salted the eggplant slices, let sit in a colander for 1/2 hour, and rinsed before cooking. I cut the eggplant slices thicker (about 3/4" - 1"). This way when you bit into the eggplant it had some body to it (it really seemed to absorb the tomato and basil favors). I also added some tomato sauce on the bottom of the pan. This worked out really well. Lastly, I threw a layer of sweet banana peppers on top of the tomatoes (just because we love peppers). Fantastic! I'll be making this one a lot when the eggplants in the garden are ready! UPDATE: We pulled the one I made out of the freezer last night and had it for dinner. I cooked it in the oven on 400 for a 1/2 hour covered and about 40 minutes uncovered and it was great!
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Avocado Ranch Salad Dressing

Reviewed: Jul. 11, 2011
This dressing was pretty good as is, but then I added some fresh cilantro and some lime, which put it over the top. Also, I used buttermilk instead of sour cream (just because I had a lot of buttermilk that needed to be used up).
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Robin's Best Ever Hummus

Reviewed: Jul. 11, 2011
This hummus was really good. I liked the added sweetness with the honey. I'll definitely will be making this one again. (However, I did not make the pita portion of this recipe. I had loads of leftover crackers and chips and was looking for a dip. This was great!)
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Whipped Cream

Reviewed: Jul. 4, 2011
So easy and very tasty! I use this recipe anytime a recipe calls for Cool Whip (yesterday I made a peanut butter pie using this cream instead of Cool Whip and it is amazing). It's great for strawberries fresh out of the garden. I change the sugar quantity based on what I'm doing with the cream, but every time it comes out amazing! Like other reviewers, I recommend sticking your bowl in the freezer for few minutes before mixing.
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Ranch Dressing II

Reviewed: Jul. 4, 2011
I substituted buttermilk I had leftover from making butter and all fresh herbs from the garden. GREAT! Very easy recipe and I will never buy ranch dressing ever again! (I added some horseradish one night for a little extra kick, which also came out pretty good) The next night I added cilantro to some of the ranch and used it as a taco topping. This made for the best tacos ever!
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Buttermilk Pancakes II

Reviewed: Jul. 4, 2011
I was looking for some ideas to use up some buttermilk I had left after making butter and these did the trick! They were very tasty (if you are looking for a plain pancake) and very filling! I cut the serving size down to four and still had more than enough for two people. I want to try these again, but next time I want to fold in some fresh blueberries.
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Phoenician's Key Lime Pie

Reviewed: Jun. 14, 2011
Excellent pie! This was my first attempt at a Key Lime Pie, in fact this was my first attempt at any pie (that wasn't of the instant variety). This was super easy to make, so beginners don't be shy (my first pie came out pretty ugly, but still tasted fantastic)! The lime flavor increases each day, but if you do like your Key Lime Pie to be more tart, I would recommend some more lime juice. Once I get this baking thing down, I'm going to use my leftover egg whites for a Meringue topping.
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Brown Sugar Banana Nut Bread II

Reviewed: Apr. 16, 2011
I just want to start with the fact that I modified this due to lack of ingredients, personal preference and after reading other reviews. I didn't add nuts (I didn't have any) and I only had one ripe banana. I also added 1 1/2 tablespoons of Cinnamon and 1 tablespoon of Vanilla and another 3/4 cup of Flour (I mixed wheat with bread flour). I also substituted the white sugar with honey (we had just gotten some local honey). When all was said and done, this came out amazingly better than I expected. It was great. Next time I'll add the banana and walnuts that I did not have (but it was still great without them). I'll definitely be trying this again.
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Jalapeno Bread I

Reviewed: Apr. 16, 2011
Wonderful!!!! I used half Monterey Jack and half sharp Cheddar (cubed). I think the cheddar helped with the lack of cheese flavor that other reviewers were complaining about. I also used some leftover peppers we had in the freezer (I think they were hot banana peppers) instead of Jalapenos and the spice level was perfect (I like a pretty good kick)! So far it's been a big hit with everyone that has tried it. We will definitely make this one again.
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