Lilacs Recipe Reviews (Pg. 1) - Allrecipes.com (13364365)

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Buttery Crunch Crust

Reviewed: Dec. 7, 2008
This is so good, I could eat it plain. I used this with a cream cheese cake recipe, using cream cheese and condensed milk... It was excellent. Today, I'm making my mom's rhubarb bars with this crust for a variation!
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Rhubarb Dream Bars

Reviewed: Jul. 7, 2010
My mom made these when I was a child. I always double the crust and use some of it to top off the bars. I have also used blueberries, instead of rhubarb. I add in a little extra flour, because of the juiciness of the blueberries.
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3 users found this review helpful

Easy Veggie Pizza

Reviewed: Jul. 7, 2010
The first time my mom made this I would not try it. Everyone enjoyed it. So, when everyone was outside I tried it and couldn't stop eating what was left. Make it your own and add the vegetables you like. I really enjoy it with parmesan cheese.
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Three Ingredient Peanut Butter Cookies

Reviewed: Jul. 7, 2010
My mother-in-law introduced us to this recipe years ago. Our adopted son was in an early intervention program where he needed to do a demonstration. He barely spoke. This was perfect! Three ingredients and the same measurement: 1-1-1. Who can mess that up? He memorized it and did it. He was so proud!
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Zucchini Casserole II

Reviewed: Jul. 7, 2010
Anyone who does not like stuffing, will probably not like this recipe. My boys do not like stuffing and will not eat this, but my husband and I love this recipe. Most zucchini plants come in a pkg of 4, so we've got to use it up somehow! I add shredded cheddar.
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Cream Cheese Bars II

Reviewed: Jul. 7, 2010
I love this breakfast treat. I sometimes add blueberries and a tbsp of flour, as blueberries are juicy when cooked.
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Strawberry Pina Colada Pie

Reviewed: Jul. 11, 2010
This is an excellent recipe. We found a canning recipe to use up our zucchini last year, in which when you're done it tastes almost like crushed pineapple. We've used the zucchini pineapple in this recipe and in breads. It's excellent.
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Zucchini Pineapple Bread I

Reviewed: Jul. 11, 2010
I miss Hawaii, so I've added in crushed Macademia Nuts. I also use a canned "zucchini pineapple" in place of the zucchini and pineapple. It's a moist bread. With a family of 6, it's gone in one meal.
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1 user found this review helpful

Zucchini Bread II

Reviewed: Jul. 17, 2010
I'm not a fan of raisins or walnuts, but love pecans instead. In the past I've made some zucchini bread with a canned pineappple zucchini recipe and macadamia nuts, which is my favorite. I've also made a chocolate zucchini bread. There are so many variations.
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Zucchini Brownies

Reviewed: Jul. 24, 2010
This is not a chewy brownie as the name implies. It tastes like the chocolate chip zucchini cake that my mom makes. I didn't top it off with frosting. Instead, I topped it the way that my mom does. I didn't have the chocolate chips, but still stopped it off with pecans, cinnamon and sugar before baking.
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Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 25, 2010
I'm not a jalapeno fan, but my husband and son rate this as delicious!
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Chocolate Zucchini Cake II

Reviewed: Aug. 2, 2010
I used 3 cups grated zucchini, regular milk, and mixed 1 1/2 c chocolate chips into the mix and frosted these with chocolate frosting, for a triple chocolate delight. Sadly, I was out of pecans. This is a very moist cake.
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4 users found this review helpful

Pecan Pineapple Fluff

Reviewed: Aug. 8, 2010
It was too thick to be called a fluff. To give it 5 stars, I added 1/2 c sour cream and 2 cups of blueberries. I want to see if I can cut back on calories and next time will leave out the butter. In high school I worked at a restaurant that served a gelatin blueberry salad with a sour cream, cream cheese and sugar topping. It had no butter in it and I loved it.
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Spaetzle I

Reviewed: Jun. 18, 2011
It gets 5 stars, when you add a bit more water to the recipe, so that it can easily be squeezed through the spaetzle press and put into the frying pan with butter and seasoning salt. I like my spaetzle browned in butter and seasoned. For a family of 6, I have to triple the recipe to have left overs. I don't like going through the fuss of cleaning up the dough, unless we can eat it for more than a day. For those on a diet, it's about 205 calories for 3/4 cup when you add in 2 tbsp of lite butter to the entire batch.
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Cookies 'n' Creme Fudge

Reviewed: Jun. 21, 2011
The texture is more like the candy bar, than fudge. The recipe made two pans. The one pan satisfied our craving and the other I sent to work with my husband.
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1 user found this review helpful

Maple Walnut Fudge

Reviewed: Jun. 27, 2011
It was a bit too soft for my liking. I would either decrease butter to 1 tbsp or increase white chocolate next time. Then, I would likely give it 5 stars. I like it better than the Cookies n Creme Fudge
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Monkey Bread I

Reviewed: Aug. 31, 2011
I didn't have a bundt pan; so I made it in a cake pan, and it was still very good. Best eaten immediately. Otherwise it begins to harden.
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Puggie Woogie

Reviewed: Aug. 31, 2011
Reminds me of a fritter withou the corn or apples. It suffices if you don't have the ingredients or the Pillsbury dough for doughnuts.
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Mexican Shepherd's Pie

Reviewed: Aug. 31, 2011
Came across a recipe like this years ago. It's excellent served with lettuce, tomatoes, salsa, sour cream... Couldn't find the recipe this past week. Mixed 2 lbs hamburger, lg. can of tomato sauce, taco seasoning, and topped it off with 2 pkg of prepared corn muffin mix, and shredded cheese. Served with salsa, diced tomatoes and sour cream. Yumm!
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Bread Pudding II

Reviewed: Aug. 31, 2011
I have 5 in my family. Three people enjoyed it, and two thought it was okay. I wasn't a big fan.
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1 user found this review helpful

Displaying results 1-20 (of 111) reviews
 
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