LiaLynn Recipe Reviews (Pg. 1) - Allrecipes.com (13287310)

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Slow Cooker Stuffing

Reviewed: Dec. 17, 2013
I made this for a work potluck. Everyone enjoyed it and asked for the recipe. Changes I made were to use only a half cup of butter, half teaspoon of salt, no marjoram (I didn't have any) and reduced sodium broth. I used fresh french bread that I cubed a few days earlier and left out to dry. The night before I sauteed the onion, parsley and celery in the butter and added to the bread cubes along with the seasoning. I left this overnight in the fridge. In the morning I added the 2 beaten eggs and popped it in the slow cooker. I took it to work and then added the broth as needed (overall about 2.5 cups), cooking it on high for 45 minutes, then on low for another 3.25 hours or so. It turned out moist and yummy! Definitely the closest I've had to stuffing cooked in the bird.
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Peanut Butter Temptations II

Reviewed: Aug. 30, 2012
I made these just as directed. I used half peanut butter cups and half caramel cups. They did crack a little at the top but held together and still looked great-I sold them at a bake sale. I used natural peanut butter which had a very soft texture so maybe that was was why they cracked. I also used mini muffin cup liners and popped the chocolate cups in the freezer before using as suggested by other reviewers. I got about 42 tarts, not 36. Great recipe, my boyfriend doesn't like peanut butter and even he liked them! I will definately make again!
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Peanut Butter Banana Muffins

Reviewed: Jun. 3, 2010
I had to review this one as I read many negative reviews. The peanut butter and banana flavour wasn't strong but they were still delicious! I added 1/4 cup of ground flax seed, 1/2 cup of chocolate chips, decreased the baking powder to 2 tsp and omitted the topping. I didn't measure the bananas but used 2 medium sized ones. I would make this recipe again for sure.
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Rhubarb-Raspberry Crunch

Reviewed: Jun. 26, 2009
Yummy but I did make a few changes. I used very ripe strawberries instead of raspberries, decreased the sugar to 1/3 cup and it was still pretty sweet. I also decreased the butter in the topping to 1/4 cup and used whole wheat flour. I only used 1 Tbsp corn starch as I didn't have any tapioca (probably should have used 2 tbsp as it was a little runny). Overall it tasted great and I would definitely make it again! Thanks for the recipe!
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Easy Pavlova

Reviewed: Apr. 27, 2009
I baked this for the first time for a work potluck. I only used 1 cup of sugar and 1 cup of whipping cream. I used fresh strawberry slices and canned mandarin slices for the top. I let the egg whites warm to room temperature as suggested. One of my co-workers (who has made pavlova many times before) told me it turned out perfectly! It did crack quite a bit but I'm guessing it's supposed to do that? Either way no one seemed to mind!
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Poppy Seed and Banana Muffins

Reviewed: Mar. 13, 2009
These muffins are great! I made a few changes. I used a 1/2 cup of ground flax seed instead of wheat germ. I used 1 tsp of vanilla instead of the 2 tsp of lemon juice. I made 13 muffins instead of 12 and only baked them for 20 minutes. They are moist, not too sweet and they contain healthy ingredients - definitely a make again recipe!
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