charlottesmom Recipe Reviews (Pg. 1) - Allrecipes.com (13542340)

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Bourbon Whiskey BBQ Sauce

Reviewed: Aug. 7, 2009
KILLER SAUCE!!! One of the things on my "to do" list before I die is to master bbq ribs. With this recipe, I have finally done that! Wow! I used pork country style ribs. First I placed them in a shallow roasting pan, seasoned them with salt, pepper, garlic powder and onion powder and then put them in a 400 degree oven for 30 minutes--turning them once half way through. Then I poured the whole batch of sauce over them and refridgerated them overnight. Today I put them in the slow cooker on low for about 7 hours. The meat was falling off the bone. I put them back in the shallow roasting pan and broiled them on 425 degrees for about 15 minutes to carmelize them. My husband told me they were the best ribs he has ever eaten and I agree with him! Thank you for submitting this wonderful recipe! :)
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37 users found this review helpful

Playgroup Granola Bars

Reviewed: Sep. 16, 2009
Wonderful recipe! I made a few changes to suit my taste. I upped the cinnamon to a heaping 1/2 T. since we love it so much. Also omitted the oil and put in 1/2 C. of applesauce and also added 1/4 C. of peanut butter. I also used quinoa flour and some vanilla flavored rice protein powder for added protein. Since the protein powder was vanilla flavored, I omitted adding extra vanilla. I also added 1/2 C. of ground flax seed and reduced the brown sugar to 1/2 C. They taste like an oatmeal raisin cookie! Yum! I've also made these with pumpkin puree instead of applesauce and added pumpkin pie spice. This recipe is so versatile, you can pretty much do anything with it. Thanks for sharing!
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1 user found this review helpful

Festive Carrot Ring

Reviewed: Sep. 26, 2009
I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed the recipe exactly except, I was cooking for only 4 people, so I halved the recipe and put it in an 11x7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole, same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise, it was very easy. Thanks for sharing this recipe! I'll be making it again for Thanksgiving.
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9 users found this review helpful

Mexican Pasta

Reviewed: May 17, 2010
I made this for dinner tonight and it was great. I didn't have any black beans, so I skipped them. I also wanted some protein, so I added chicken breast and topped it off with some shredded Cheddar cheese. Next time I'll definitely add the beans, keep the chicken and maybe throw in some rice too. It's a very versatile recipe. Thanks for sharing.
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5 users found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 14, 2009
This frosting is excellent! I did double the vanilla to give it an even richer taste. I also added cinnamon to it and frosted the Pumpkin Cake III, from this site, with it. It was absolutely delicious! Thanks for the recipe.
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0 users found this review helpful

Pumpkin Cake III

Reviewed: Sep. 14, 2009
This cake is wonderful! I followed the recipe exactly, except for omitting the cinnamon and replacing it with 2 1/2 tsp. of pumpkin pie spice. I just like to have that extra depth of flavor. Anyway, this cake was very moist and flavorful. I baked it in a bundt cake pan for approximately 45 minutes. I frosted it with Cream Cheese Frosting II, from this site, and I mixed in some cinnamon with it too and extra vanilla. I will definitely be making this again! Thank you for sharing.
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1 user found this review helpful

Cape Breton Blueberry Grunt

Reviewed: Aug. 4, 2009
I made this last night for dessert, but I didn't have the full amount of blueberries the recipe called for. So, I used 1 1/2 C. blueberries and 1 1/2 C. raspberries (I guess you could call that a blaspberry grunt). I also used butter in place of the shortening, since I'm not a big shortening fan. I don't eat sugar, so I substituted agave nectar for the sugar and it was absolutely WONDERFUL!!! The only thing I noticed about the recipe that I didn't like was that I thought it needed more than a pinch of salt, but otherwise it was perfect. We topped it off with sugar-free French Vanilla ice cream and it was a big hit...especially with my husband! Thanks!
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2 users found this review helpful

 
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