JSHARRON Recipe Reviews (Pg. 1) - Allrecipes.com (1309168)

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JSHARRON

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Cinnabun Cookies

Reviewed: Oct. 11, 2010
Huge hit at the office! After reading the reviews I eliminated the drops of cinnamon/butter/sugar mixture onto the cookie sheet. I made a glaze of confectioner sugar, milk and cinnamon and placed that on top of the cookies right after I took them out of the oven. I made a mistake with the first batch and took them out to soon because I was afraid that they were getting too brown. These cookies can handle being in the oven for 9-10 minutes (they will look dark brown but they are not burned). Fantastic recipe!
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Carrot Cake III

Reviewed: Sep. 26, 2010
After reading the reviews and I was worried the cake would sink....and it did. Tastes great, looks terrible.
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Cream Cheese Squares

Reviewed: Aug. 23, 2010
The filling is to die for in this recipe! So simple but tastes like it was created in an upscale bakery. I improvised a bit with this recipe. I didn't use crescent dough, instead I used phyllo dough. I placed two layers of the 9"x14" pyllow dough down and burshed with 1/4 cup melted butter and 1 tsp of cinnamon. I repeated this step 5 times. When the layers were complete I used a pizza cutter and created 3"x3" squares, I then placed 2 tsp of the cream cheese mixture into each and folded up into "purses". Baked purses for 20-25 min in a 350 degree heated oven (or until golden brown). After taking out the oven I drizzled 3 Tbsp of butter mixed with 1/2 tsp of cinnamon to give it a little something special. I let the purses cool on the rack for 10 min before removing. This recipe is best served warm but honestly, you can still have them cold.
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Photo by JSHARRON

Cornucopia

Reviewed: Nov. 29, 2009
What a hit! I took the suggestion of another reviewer and used non stick foil. I found that I only had to bake it for 40 minutes (covering it with foil after 25). Will make again next year!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 7, 2008
These cookies are perfect! Do not change a single thing in the recipe!
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Baklava

Reviewed: May 20, 2008
This was my first time ever making Baklava and it turned out fantastic!!!! I used 1/2 lb of walnuts and 1/2 lb of almonds (shredded and chopped). I also added 1/2 tsp of almond extract to the honey mixture to give it a bit more "nut" flavor. Will make again...and again.
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Chicken Cordon Bleu I

Reviewed: Jan. 20, 2008
Between simplicity and taste this recipe is fantastic! I have made it several times and I have not changed one thing. "Basic Mashed Potatoes" recipe from this site compliments it so well.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 2, 2007
Great recipe, didn't change a thing! My husband said these were the best cookies he has ever had! I have made these twice once with vanilla pudding mix and once with white chocolate pudding mix. I preferred the white chocolate mix.
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Spinach Quiche

Reviewed: Aug. 31, 2007
For this recipe I made a few changes to make it lower in fat...1. Used 1 cup of southwestern egg beaters instead of the eggs 2. Replaced cheeses with fat free ones 3. Cut the spinach down to 8 oz. 4. Removed croutons from recipe. With these changes I calculated each serving to be approximately 115 calories and
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Easy Meatloaf

Reviewed: Mar. 16, 2007
This recipe was not as great as I thought it was going to be. I think that if I increased the breadcrumbs and decreased the amount of milk it may have turned out better. The topping left much to be desired.
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Eggplant Parmesan II

Reviewed: Mar. 2, 2007
I love this recipe, however I did change a few things... 1. I layered ricotta cheese with the motz cheese 2. I'm a fan of double dipping...breading the eggplant once and then repeating the process again. Great recipe!
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Best Brownies

Reviewed: Aug. 15, 2006
The first time I made these I wasn't sure what to do with the frosting...it was very hard to spread on the brownies. The next time I made them I placed the frosting between two sheets of Saran wrap and rolled it out with a rolling pin. After that I just draped it over the brownies and spread it out after it melted a bit. I find it makes it much easier.
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