MickeyRenee Recipe Reviews (Pg. 1) - Allrecipes.com (1334293)

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White Chocolate Pumpkin Cookies

Reviewed: Oct. 18, 2011
I loved this recipe. Usually I make the iced pumpkin cookies from this site, but I'm glad I went out of the box on this one. The white chocolate chips are the perfect compliment to the pumpkin spices. My husband ate his plain, but I frosted one pan of them with powdered sugar icing and decorated them with candy corn.
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Best Brownies

Reviewed: Sep. 6, 2011
I had to be a bit skeptical about a recipe called "best," but these babies actually live up to their name. I have made them twice now, the first time with canned chocolate frosting and the second time as the base for a homemade ice cream cake. This is my new go-to brownie recipe.
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2 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jun. 7, 2011
This was quite good. I used it to fill a yellow butter cake. I still prefer the cook and serve boxed mix over this recipe, but it is good to have around in case I don't have any jello boxes at home.
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2 users found this review helpful
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Jif® Peanut Butter Blossoms

Reviewed: Jun. 7, 2011
Excellent cookies! I followed other reviewers' advice and used all butter and 3/4 cup peanut butter, with no milk. The texture was perfect and this is my new favorite peanut butter blossoms recipe.
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7 users found this review helpful

Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Jun. 7, 2011
This was good, but not my favorite dip. I actually baked this in a 350 degree oven for 30 minutes and served it with tortilla chips and wheat thins. People thought it was good but unusual...I'll keep the recipe around for the next time I want something different.
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1 user found this review helpful
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Caramel Shortbread Squares

Reviewed: Mar. 5, 2011
These bars are excellent! I added a little more butter to the shortbread base to avoid the crumbly consistency that some people complained about. The filling was divine and I can see myself using it in other recipes. I used white chocolate for the topping and it tasted even better than a white chocolate Twix bar!
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5 users found this review helpful
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Gooey Butter Cake III

Reviewed: Feb. 1, 2011
Excellent cake and SO easy! I tried it cold and it was alright...warm out of the microwave is superb.
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4 users found this review helpful
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Cowboy Caviar

Reviewed: Jan. 23, 2011
Excellent! I added an extra can of tomatoes, a can of garbanzo beans, and used a whole green peppers and a whole onion. It tasted even better the next day.
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6 users found this review helpful
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David's Yellow Cake

Reviewed: Jan. 16, 2011
This cake was the fluffiest homemade cake I ever made. The texture was beautiful. It rose wonderfully. I just didn't think it was very flavorful. It could have used more vanilla extract. I will stick to my regular yellow cake recipe.
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4 users found this review helpful

Chocolate Covered Cherries

Reviewed: Jan. 2, 2011
These taste just like the ones from the box...except even better. The filling was just enough for me to make two dozen. I coated them with milk chocolate instead of the confectioners' coating. They taste so great the first day; It's hard to believe but they are even better as they sit several days and let the center soften.
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4 users found this review helpful
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 28, 2010
Excellent recipe! I followed suggestions and used seedless raspberry jam. The cake took 65 minutes to bake. It was the richest, most filling cheesecake I have ever eaten. Everyone loved it.
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5 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Dec. 19, 2010
Wonderful recipe, especially for cheese lovers. After scoring through the reviews and baking it myself, I have the following suggestions: 1. If you are using no boil lasagna noodles, add 1/2 cup more milk to the sauce. 2. Saute one pound of mushrooms in some butter and then saute FRESH spinach in the same pot. The mushrooms nicely accent the spinach layer and add some flare. 3. Use THREE cups of chicken. (I used Tyson ready to serve grilled slices that I chopped up with scissors). 4. Instead of just shredded mozzarella, use a six cheese Italian blend. Very filling and decadent meal. I cut this into 12 pieces and 1/12th was more than enough per person.
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Sugar Cookie Icing

Reviewed: Dec. 12, 2010
Excellent frosting. I doubled the ingredients and used them to frost the borders of 40 three-inch gingerbread men. There was just enough left over. It dried nice and firm.
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4 users found this review helpful

Chewy White Chocolate Chip Gingerbread Cookies

Reviewed: Dec. 11, 2010
I never give bad reviews, but this one deserves it. I followed the recipe exactly...they tasted mediocre at best and looked revolting. The dough spread out all over the pan (even after cooling the dough as stated AND then cooling them on the pan in the fridge while heating the oven).
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8 users found this review helpful
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Baklava

Reviewed: Dec. 7, 2010
Wow! If I have one word of advice for people considering whether or not to make baklava: Try this recipe! It is awesome and not as difficult as it looks. I used 1 cup each of walnuts, pecans, and chopped dates, tossing them with an added 1/3 cup of sugar. The dates added a wonderful taste and texture to the pastry. I baked it at 325 degrees for 55 minutes and it came out perfectly. Unlike many reviewers, I left the quantity of syrup the same and I am glad because it was the right amount. Thanks for a spectacular recipe!
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Butter Flaky Pie Crust

Reviewed: Dec. 3, 2010
This crust had a good taste, but it rose too much for me in the pan. Rolled out it was 1/16th of an inch thick, but after baking it was at least three times as thick. Plus, it wasn't flaky at all. I will stick to my shortening crust recipe.
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3 users found this review helpful
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Easy OREO Truffles

Reviewed: Nov. 27, 2010
These truffles are excellent and very easy to make. I followed advice from other reviews and used a beater to mix the crumbs and cream cheese together. I then used a one tablespoon cookie scoop to measure out the dough before rolling it into balls. Next into the freezer for one hour before dipping into melted white chocolate chips. Sprinkles on top and voila! The truffles are VERY rich but I still prefer the oreo fudge over these.
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1 user found this review helpful
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Pumpkin Cake III

Reviewed: Nov. 26, 2010
What a moist and delicious cake! I baked it in a 13x9 inch pan for 40 minutes and iced it with cream cheese frosting. I baked this instead of pumpkin pie this Thanksgiving. I already have the recipe written down for future use!
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5 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Nov. 26, 2010
Perfect icing. I have used this for carrot and pumpkin cake and it always turns out wonderfully.
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1 user found this review helpful
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Simple White Cake

Reviewed: Nov. 2, 2010
Great cake! I baked this in a round 9 inch pan and it turned out wonderfully. It did have a texture reminiscent of corn bread but the extra teaspoon of vanilla I used gave it a stronger vanilla cake flavor. I frosted the cake with the wedding cake frosting from this site and it was fabulous.
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3 users found this review helpful

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