FarmMom Recipe Reviews (Pg. 1) - Allrecipes.com (13759004)

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Chocolate Popcorn

Reviewed: Jun. 22, 2013
This is a huge hit at our house! The only change I made is that the popcorn needs to be baked at 250 for at least an hour....if you adjust the recipe to get a heavier coating, the baking time will also need to be adjusted in order to get a hard shell-like finish. TIP: if you plan to use bagged popcorn, use the low fat/fat free stuff...it keeps the end product from being greasy.
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3 users found this review helpful

Southern Creams

Reviewed: Dec. 22, 2012
These were great. The cookie itself is not so sweet, which I really like. The amount of black walnuts can be modified to suit personal tastes as can the cinnamon/sugar- my husband actually prefers them plain. This is a very tender, chewy cookie w/o a whole lot of flavor on it's own (but that's okay because the black walnut is the star here), so always, always, always use REAL butter.
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Oatmeal 2 by 4 Cookies

Reviewed: Dec. 12, 2010
This is my recipe and I must mention that the cooking time listed was for baking 2 cookie sheets full at the same time. If only cooking 1 sheet, the cooking time will be 9-10 minutes. Of course, cookie size will affect the cooking time as well.
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Chess Pie III

Reviewed: Mar. 10, 2010
Good, old fashioned chess pie. Exactly as it should be.
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Orange Drop Cookies IV

Reviewed: Jan. 16, 2010
Texture was very good - light and tender. I would, however, always sift my dry ingredients before adding. The only other issue I had with this recipe is to add some vanilla extract. I made it once, as written , and then again with the addition of vanilla. The second batch was much better, with the cookies having more depth of flavor. I added 1 tsp to the batter and also 1/2 tsp to the frosting.
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Pumpkin Cake III

Reviewed: Nov. 26, 2009
I made the cake with no changes, and it was extremely moist, crumb was very good. I'm only giving it 4 stars b/c the taste was slightly flat (next time I will add and additional 1/4 tsp of salt) and somewhat bland for my liking. I think you should let your personal preference guide you on the amount of "spice" you like in this type of cake. Next time I will add nutmeg and cloves too. This recipe is worth trying!
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Zucchini Cheese Garlic Appetizer

Reviewed: Sep. 18, 2009
Very tasty! I have an abundance of zuchinni in my garden this year, and was looking for a way to use it. This is definitely a keeper. I substituted red bell peppers from the garden for the onion, and also added some sweet basil. Everyone thought it was good.
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Peanut Butter Bread

Reviewed: Sep. 6, 2009
This recipe turned out great, however, I did make some changes. I DOUBLED the original recipe and made these additional changes: 1 16.3oz container of creamy peanut butter - only b/c I didn't have chunky 3 eggs 1/4 cup oil 2 cups buttermilk instead of regular milk Also, I blended all of the wet ingredients together seperately using a hand mixer(to avoid splattering, cream all of the wet ingradients except the buttermilk first, and then gradually mix in the buttermilk). In a seperate bowl I blended the dry ingredients with a fork, then mixed the two together, being careful not to overdo it. I ended up with 3 loaves in 2 two different size pans, and one of those was metal, so my cooking time varied from 45 min. to 1 hour, however 325 degrees was a better temperature - especially if you are using a metal pan. My loaves were not dry at all, and weren't dense - the texture was very good. I suspect a previous reviewer didn't use enough baking powder, b/c it calls for Tablespoon not teaspoon. The only drawback I had was that the loaves wanted to stick, so make sure the pans are well-greased and floured. Next time I will use chunky peanut butter, or add some chopped nuts, because I think that would only make it better. I hate to see a good recipe get bad reviews, so I hope this helps.
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Clone of a Cinnabon

Reviewed: Jul. 14, 2009
These are sooooooooo worth the 82 carbs. I've made this recipe dozens of times - without a bread machine - and it turns out great everytime. Even if you are a beginner at bread making, this recipe seems to be very forgiving. YUMMY!
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Margarita Grilled Chicken

Reviewed: Apr. 7, 2009
After reading the other reviews, I dicided to add additional lime juice and some tequila - about 1/4 cup of each; the alcohol helps the marinade penetrate the meat. The chicken had plenty of "margarita" flavor. It should be noted that the high sugar content of the margarita mix will make it stick to the grill, so a light coating of oil or nonstick spray directly onto the meat before placing on the grill or turning is helpful.
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3 users found this review helpful

 
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