Lycosparks Recipe Reviews (Pg. 2) - Allrecipes.com (13978538)

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Grilled Lamb with Brown Sugar Glaze

Reviewed: Apr. 5, 2010
WOW! This was our first time preparing lamb, and it wasn't difficult at all! We could not find lamb chops with a sell-by date beyond Easter, so we bought a leg of lamb instead. My husband deboned and butterflied it himself (after learning how from a video online--you can Google it). He ended up slicing it into three sections. Just make sure it is no thicker than 2"! The rub was delicious! We let it marinade for just over 24 hours. Then we grilled it, and used a meat thermometer to check for doneness. What rave reviews we received on this dinner! I highly recommend this recipe, and will definitely do it again! Don't change anything!!
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 11, 2010
Yummy! My DH and I prepared these spur-of-the-moment last night. We halved the recipe, and baked it in a 9x9 pan for 35 minutes. We didn't have any chocolate chips on hand, but the brownies were still absolutely delicious! So chewy and rich! Also, instead of sifting, we whisked for a brief minute or two. I will definitely make these again. No more boxed brownies!! Super easy, sooooo yummy! Thank you!
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Photo by Lycosparks

Fluffy Peanut Butter Frosting

Reviewed: Feb. 9, 2010
This frosting is delicious! I did have to add much more milk than the recipe called for to get the right consistancy though. One batch made enough to cover at least 35 cupcakes for me. I served this on top of the "Brownie Batter + Cupcake" recipe also from this site. Great combination!
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Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Feb. 9, 2010
I followed other reviewers' advice, and alternated the white cake with the brownie batter, to avoid the brownie sticking to the bottom of the liner. It took a loooong time! It yielded 31 cupcakes for me. But I did have leftover brownie batter in the end, which I couldn't bake in the oven because this recipe combines different ingredients with the mixture than the box calls for. I topped half of my cupcakes with a store bought chocolate frosting, and the other half with the "Fluffy Peanut Butter Frosting" from this site. Both tasted yummy! The cupcakes were a big hit, but I would not make them again. The brownie flavor was not strong enough to make the process worth it. I LOVED the cookie dough + cupcake recipe from lovestohost though, and will make that one again!! Thanks for the unique ideas!
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Chocolate Nutty Mini-Football Treats™

Reviewed: Feb. 9, 2010
I made these as written. I felt the Krispies-to-Peanut Butter ratio was a little off. They were very peanut buttery, and therefore the color wasn't dark brown either. The mixture also thickened faster than I could mix in the Krispies, and became a little hard to work with. Also, the recipe only yielded 8 three-inch footballs for me! I would like to try making this again, with a few adjustments. Less PB, more marshmallows. And definitely double or triple the recipe! Great tasting, great idea. Thanks!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 1, 2009
These were the most delicious muffins I've ever made! There were no leftovers! I baked these for Thanksgiving, exactly as it is written as far as the ingredients go. What yummy flavors! Because I didn't have any 7x3 loaf pans, I made them in muffin tins instead, yielding 28 muffins. They baked perfectly at 350 degrees for 25 minutes on the center rack. Then I left them in their pans for 3 minutes, and transfered them to wire racks to cool. I made them two days in advance, because I had many other things to bake for the holiday. But as the recipe says, they actually taste even better after the first day. I will be making these for every Thanksgiving from now on!!
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Grandma's Green Bean Casserole

Reviewed: Dec. 1, 2009
I made this recipe for Thanksgiving, exactly as it is written. It was very easy to make. But the sour cream flavor is fairly dominant, so just make sure your green bean eaters like sour cream ahead of time! We ended up throwing out the leftovers.
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Sugar Cookie Icing

Reviewed: May 26, 2009
I made this frosting for The Best Rolled Sugar Cookies recipe, also from this site. My husband isn't a fan of almond, so I used the same measurement of vanilla instead. Also, as per other reviewers' suggestions, I added a little extra milk to get a more fluid consistency. Tasted great, and what a shine these had when the icing had stiffened a bit! I am new to icing, so I tested three different applications: piping, brushing and spreading. I've found using a brush to be both easier and neater! Be sure not to take too long, or your icing will harden. I suggest if you are baking a large batch of cookies, to do your icing one serving at a time. Will be making this cookie/frosting combination again often!
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The Best Rolled Sugar Cookies

Reviewed: May 26, 2009
I baked these cookies with the Sugar Cookie Icing from this website for Mother's Day. I followed the recipe exactly as is. After chilling the dough, I sprinkled flour onto parchment paper and cut out my shapes there. Don't over flour the area, or your cookies will come out tasting a little too doughy! A great combination, and very easy to make! These cookies disappeared so fast; everyone loved them! I will make these again!
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 26, 2009
I took advice from other reviewers and used not only instant cake mix, but premade Pillsbury cookie dough as well! I froze the dough for a good few hours, and dropped them into the cupcake pans. Do not push them down, they will fall to the center of the cupcake on their own! I baked for about 18-19 minutes. When you do the toothpick test, be sure to dip it into the edge, where there is only cake... it should come out clean. If you dip into the middle, you should see very wet cookie dough. That's a good thing! Very easy recipe, and very delicious. My family was mmm-ing the whole way through dessert. Thank you lovestohost for a very unique idea for those of us who love cupcakes and cookies equally!!
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Displaying results 21-30 (of 30) reviews
 
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