Melody Recipe Reviews (Pg. 1) - Allrecipes.com (13685562)

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Cowboy Oatmeal Cookies

Reviewed: Sep. 21, 2012
Yum!
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1 user found this review helpful

Garlic Cheddar Chicken

Reviewed: Feb. 26, 2012
Easy family pleaser and FANTASTIC! 'Nuff said!
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4 users found this review helpful

Creamiest Rice Pudding

Reviewed: Jul. 15, 2011
Love this in the crock pot. SO EASY and everyone just loves it!
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jul. 15, 2011
Awesome! I baked as some suggested; 325 for an hour and left it in the oven for 4 hours to cool. No cracks, smooth and creamy, and beautiful. I would have preferred the crust a bit firmer; I will pre-bake that in the future.
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5 users found this review helpful

Strawberry Pie II

Reviewed: Jun. 27, 2011
I went with the lower sugar/jel option that others mentioned. It was very good, refreshing, and plenty sweet. My pick-your-own berries made this wonderful.
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3 users found this review helpful

Sour Cream Rhubarb Pie

Reviewed: Jun. 2, 2011
Excellent pie! The only thing I did was double it for 2 pies and I am glad I did. Yummy!
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3 users found this review helpful

Spiced Applesauce Bread

Reviewed: Feb. 5, 2011
yummy, easy, great starter to be creative
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3 users found this review helpful

Quick Black Forest Cake

Reviewed: Feb. 1, 2011
Easy and delicious. I did not add the almond extract and people liked the less "cherry" flavor that resulted.
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4 users found this review helpful

Easy Sausage Strata

Reviewed: Jan. 31, 2010
Great! Just like I remember from when I was a kid.
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3 users found this review helpful

After-Christmas Turkey Potpie

Reviewed: Dec. 18, 2009
The seasonings were great. I had to use what I had on hand. So one large can of cream of chicken soup and a bag of frozen vegis. The family like it.
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5 users found this review helpful

Rhubarb Dream Bars

Reviewed: May 28, 2009
Buttery crust and yummy rhubarb toping. Exactly what I remember Mom making! I used a jelly roll pan and made one and a half batches of the crust and added an extra cup of rhubarb to the topping. I also only used 2 cups of sugar and baked it about 10 minutes longer. Have made it 3 times (all with fresh rhubarb) with slight variations and all turned out well.
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4 users found this review helpful

 
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