JENWHITT Recipe Reviews (Pg. 1) - Allrecipes.com (1326757)

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JENWHITT

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Church-Window Cookies

Reviewed: Dec. 31, 2009
This is an old recipe my mom used to make in the 70's. I melted the chocolate and butter carefully in the microwave (watched it closely) without any problems. I also recommend letting the chocolate cool a little before mixing the marshmallows in (maybe 5 minutes). I also added about 1/4 cup coconut into the mixture. The recommendation from a previous rating to put them into wax-paper lined empty foil boxes (or cling wrap boxes, etc) worked great. Also, I used semi-sweet chips and they were fine. And I omitted the nuts. Yum!
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6 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jun. 27, 2008
I have made this several times and it always is well received. This dessert is also great for those with wheat gluten allergies. The best one I made was with rich dark chocolate from Pierre Marcolini. The best ever! Any dark chocolate is good. I don't like it as much with a sweeter chocolate.
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2 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Jun. 13, 2001
This is a great recipe, I have tried others and this one has the best texture and flavor. I used dark brown sugar and added about twice the cinnamon. Made them look and taste better.
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4 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 10, 2007
I doubled this recipe and took it to a party of 25 people, and it was pretty much all gone by the end of the night. We used blueberries, strawberries and kiwi, and pineapple (not canned). My recommendation -- bake the chips longer, we did about 13 minutes, so the were light golden browm, not tough but crispy -- the butter spray worked prefectly. Also, don't skip the jam -- we used strawberry and it helps to hold the salsa together. No sugar is needed in the salsa. I also drained it before I served it, then gave it a good stir.
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7 users found this review helpful

Butternut Squash Fries

Reviewed: Jun. 27, 2008
This is an easy way to make an unhealthy favorite (French fries) easier on your waistline while incorporating a fun summer veggie onto your plate. To help them brown up, I sprayed them with butter flavor cooking spray and seasoned them with a low-salt grinding spice. Baked for an extra five minutes, and they were just fine! Definitely worth repeating.
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2 users found this review helpful

Simply Parmesan Chicken

Reviewed: Jul. 17, 2008
I purchased thinly sliced chicken breasts, then did the breading and fried them in a pan with just a little bit of butter. Then I kept them warm at 200 degrees in the oven until it was time to serve. They were a hit!
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1 user found this review helpful

Chicken or Turkey Tetrazzini

Reviewed: Feb. 6, 2009
I made some modifications to save calories: No oil needed in boiling the noodles. I omitted the cheddar cheese entirely and substituted about 1/2 cup of Parmesan cheese in the sauce and about 1/4 cup on top. I also used one cream of mushroom and one cream of celery, both low fat. And I sauteed celery and green onion in butter instead of regular onion and garlic. I didn't have the red pepper or parsley, but the celery flavor came out nicely. This is a good recipe probably just as it is, but sometimes you have to work with what's in your pantry!
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Rempel Family Meatloaf

Reviewed: Oct. 4, 2009
I like this better than regular meatloaf. I didn't have bread crumbs so I used a portion of a package of cornbread mix. It worked very well. I think this might be even better with some French Fried Onions on top.
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Cream Cheese Mints

Reviewed: Dec. 31, 2009
This recipe is made very easy by using a food processor. I used peppermint extract (which is alcohol and peppermint oil) and it required much more than two drops. The extra moisture required just a little more powdered sugar as a result (maybe 1/4 cup?). I rolled them in granulated sugar to help me form them into balls. I also put them in the freezer for an hour, and then dipped them in chocolate (with a little shortening mixed in) and the results were delicious!
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Lemon Lover's Pound Cake

Reviewed: Jun. 20, 2010
I made this recently for a brunch shower. It was an elegant alternative to a typical coffee cake, and wasn't that difficult to make. I used a heavy dark fluted pan so I baked at 325 for about 65 minutes. Turned out perfect! I'd say the icing is optional -- it looks pretty, but to save calories, the cake is good enough without it.
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Buffet Meatballs

Reviewed: Dec. 31, 2008
This is a very easy recipe and does well for a large crowd. We also added a few shakes of "Texas Pete's" hot pepper sauce which definitely added some punch (and is a little less powerful than Tobasco). Without that addition, these would have been a little too basic, but otherwise it's a great recipe!
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0 users found this review helpful

Pancakes I

Reviewed: Feb. 28, 2009
The taste was good and the recipe is simple. A nice treat for weekend mornings. However, I prefer pancakes that are a little thinner and these were rather thick. Maybe add a bit more milk if you like thinner pancakes.
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0 users found this review helpful

Chicken Pot Pie I

Reviewed: Jan. 1, 2010
This recipe is a good base recipe -- it's up to you to be creative and add to it! You can adjust things like the types of veggies, the spices, etc. I find that two large breasts sauteed with onion work well, along with a small pkg of frozen mixed veggies, poultry seasoning and pepper. If I have it, I add about a half a cup of shredded cheddar cheese, too. I also use two cans of low-fat cream of chicken. Brush some egg yolk on the top crust to brown it. Great!
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5 users found this review helpful

Blueberry Cream Muffins

Reviewed: May 30, 2010
Ratings should be for the recipe as is. I followed it exactly. These have a very nice texture, but lack flavor. More blueberries and a crumb topping are needed to make this 5-star in my opinion.
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1 user found this review helpful

Very Simple Spelt Bread

Reviewed: Dec. 22, 2013
Followed the recipe to a T and I am an experienced baker. It's a quick bread, so I didn't expect the texture to be light (it's very dense), but the flavor was really not good in my opinion. Will not make this again, and will continue to look for a better spelt bread recipe. Sorry.
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