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Incredibly Cheesy Turkey Meatloaf

Reviewed: Mar. 4, 2015
Since making this recipe, my family won't go back to beef meatloaf! It's now part of the weekly rotation. Everyone who first tries it says, "Ew, TURKEY meatloaf?" But after that first bite they're hooked. I usually add some Worcestershire sauce to the mix for flavor, and sprinkle with basil when it comes out of the oven. Perfect!!
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Toffee Crunch Cookies

Reviewed: Oct. 17, 2014
Flat, bland, unexciting. Made these for coworkers and they came out so terrible I was too embarrassed to bring them. I'm no chef but I havent had a cookie recipe flop like this in years. I would MUCH rather just eat a heath bar. A tip if you do make them: 12 minutes gave me a batch of black cookies, 10 minutes and they were still too overdone. 8-9 minutes is what "worked" for me.
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2 users found this review helpful

Best Brownies

Reviewed: Nov. 5, 2013
Way better than box mix! I always double the recipe and use a 9x13 shiny metal pan. Not sure if it's because of the doubling or not, but the frosting always seems way too thick to spread, so I add a couple tablespoons of extra butter and a tablespoon or so of vegetable oil (as needed). After they cool I sprinkle finely chopped walnuts on one half, cut them up and try to give away as many as possible as fast as I can because I always seem to gain a pound or two if I'm left alone too long with them!
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Roasted Pumpkin Seeds

Reviewed: Oct. 31, 2013
Don't follow this recipe as is - if you follow the directions exactly, your seeds will come out tasting and smelling like chewy, burnt popcorn. My suggestion would be to follow the reviews instead of the actual recipe. (Sometimes this site cracks me up - a recipe is rated as five stars, but everyone that rates it as such follows a completely modified recipe instead). Dry the raw seeds out for 24 hours, then boil in salted water for ten minutes, and dry. Cook at 250 instead of 300, and stir them every 10 minutes while they're cooking.
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Banana Crumb Muffins

Reviewed: Sep. 22, 2013
These did not last long at all! I used 1/2c white sugar and 1/4c brown sugar, and added 1/8 tsp nutmeg and 1/8 tsp allspice. The texture was perfect and Make sure you don't cut in too much butter, or else the topping will melt into a single hard shell!
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 17, 2013
Perfect chewy, soft cookies! I won't ever use another snickerdoodle recipe.
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Chewy Sugar Cookies

Reviewed: Aug. 27, 2013
Followed recipe exactly as stated. Dough was not thick enough to roll in sugar even after overnight refrigeration, so I had to sprinkle it on. Bad idea; ended up ruining my cookie sheet. The cookies came out flavorless and boring, not chewy at all. The texture was very cakey. The dough was better than the cookies themselves. I ended up adding M&Ms to the leftover dough to try to add some flavor/texture. Will keep looking for a good chewy cookie recipe.
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No Bake Cookies I

Reviewed: Mar. 4, 2013
I love how quick and easy these are. I make them into small 1" bite-sized pieces - they taste more like chocolate candy than cookies to me! I chill them on stacked paper plates in the fridge overnight. In the morning, I put them in plastic bags for the kids or hubby's lunch. They're best warm from the oven though, with a tall glass of milk!
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