MMBoos Recipe Reviews (Pg. 1) - Allrecipes.com (1286322)

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 15, 2013
This recipe is great by itself, though of course after making it a few times I felt the need to try some changes. I do use all butter (but mainly because I always have it, while I don't always have shortening). I also use pumpkin pie spice and extra cinnamon. The BIGGEST change I have made though is that I use a mixture of golden raisins, cranberries, and dried cherries. I used to HATE oatmeal raisin cookies until I discovered that if I soak my dried fruit in a mixture of egg, vanilla, and the spices for at least a day before using they are extra moist and juicy and completely change the texture. I make the cookies this way and call them "oatmeal fruit and nut cookies". AMAZING.
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Original Nestle® Toll House Chocolate Chip Cookies

Reviewed: Dec. 31, 2008
This really is the best cookie recipe. I have used this for years and ALWAYS get rave reviews. The ONLY thing I change about it is that I use a little more vanilla and salt and then I ALWAYS chill my dough for a few hours before I make the cookies. They are always SUPER soft that way and stay soft for WEEKS. I sent some to my brother in the service in Iraq and he said when they arrive (two weeks later) they were STILL soft. :-)
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Szechwan Shrimp

Reviewed: Nov. 12, 2008
I really didn't care for this at all. I wish I could offer more of an opinion, but I'm honestly not sure what it was about it I disliked so much... it turned out fine and my husband said it was "okay", but the leftovers sat uneaten in my fridge until we threw them out.
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Gourmet Caramel Apples

Reviewed: Jan. 24, 2008
I have actually been making caramel apples this way for some time. I sell them to people in my office around the holiday's! On poster commented that they would skip the boiling water part. I would recommend against this. The reason for boiling the apples is to remove the wax from the skin and help the caramel stick to the apple better. They only need to be dipped in the boiling water for a few seconds though, not left in. I just roll mine through the water and remove them. Although dipping them in chocolate might seem overwhelming to some people, be careful if you try to make them without coating them in something. Despite the fact that the caramel hardens, it WILL stick to cellophane if it is not coated in something. I don't sell plain ones because of this. I recommend trying this recipe different ways. I use mini M&M's or Reese's pieces, crushed oreos, nuts, sprinkles, etc. They go over very well with everyone who has had them thus far! The most popular are the ones I roll in nuts and then dip in chocolate though!
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Chicken with Stuffing

Reviewed: Nov. 20, 2007
This was a wonderful, easy recipe! It was super fast to throw together. I didn't change anything about it! When it came out of the slow cooker the chicken was so tender it was falling apart! It was delicious!
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Grandma's Corn Pudding

Reviewed: Nov. 20, 2007
The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who made comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!
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Chili Dog Casserole I

Reviewed: Apr. 15, 2007
I agree with many posters that this could use a bit more chili. Many people commented that the buns were "too hard". I didn't find this to be true. Some of it depends on what type of chili you're using and how you spread things over it. I covered it completely with cheese, which I think prevented the buns from getting too hard. The edges were a bit harder, but it reminded me of toasted buns, which I like. I have made this several times, and will continue making it in the future. After the first few times, I did start doing it in an 8x8 pan and halving the recipe, since it does make quite a bit.
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Uncle Mac's Peanut Butter and Jelly Cookies

Reviewed: Jul. 19, 2006
These cookies were GREAT. I made them a little thicker, didn't press them down too much, and everything turned out great! I made a second batch as a pan cookie and just swirled in some jelly. Those went over VERY well also. You just have to make sure you don't flatten them too much, you don't overcook them, and you let them cool down enough to get a little harder before you eat them (otherwise they're VERY messy). :-)
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Butterscotch Chewies

Reviewed: Aug. 1, 2004
The first time I used this recipes I found that my batter was extremely runny and the cookies came out somewhat flat. They still tasted good, although a little too sweet. The second time I made this recipes I added more flour. (I don't know how much flour I actually ended up adding. I just mixed it in until the dough resembled chocolate chip cookie dough.) The second time, I also chose to bake them in a cake pan and make bar cookies out of them. My coworkers absolutely loved these. I also made it without the pecans as some of my coworkers don't eat nuts. I would definately make this again, but only with the extra flour!
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Chicken Quesadillas

Reviewed: Feb. 4, 2004
An absolutely wonderful recipe! My fiance LOVES Mexican food and he really complimented me on these! I basically kept the recipe the same, except I didn't have any pepper so I used a can of diced tomatoes instead. I drained the tomatoes because otherwise it would've been too runny. I folded them and fried them in a pan. Thanks Heather!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Jan. 31, 2004
My Mom has been making these cookies since I was little. I'm 22 now and I make them myself. They're always requested at family gatherings!
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