PLAYKITTENPIE Recipe Reviews (Pg. 2) - (1485241)

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Banana Muffins I

Reviewed: Jan. 6, 2006
These are my daughter's most favourite muffins. They're light and soft with a pleasant banana flavour. They're a great weight watcher's snack too (around 2 points). I have made them with regular sour cream or fat free and either way they are tender and delicious. I'm not sure why some other reviewers had problems with them rising? My batter rises before I even get them in the muffin tin. Perhaps they are over mixing or have old baking powder? I keep my baking powder in the freezer so it's always fresh. Thanks for such a great and easy recipe!
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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 14, 2005
So simple and delicious! I had to substitute a few ingredients, as our small grocer didn't carry some things. I used kidney beans instead of chilli beans. I used Sprite instead of beer. I used plain-diced tomatoes and a separate can of green chillies. I also used a bit more seasoning. One reviewer had said that someone had to be home to shred the chicken and another had said to precook and shred the chicken first but neither is necessary. When I made it, I followed the directions but had to leave it over night to cook (about 10 hours). I shredded the chicken right before I served it, mixed it in and it was perfect! I topped it with chips, cheese, sour cream and (my most favourite addition) a sprinkling of fresh cilantro. The next day I used it as a burrito filling, that was yummy too.
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Reviewed: Nov. 26, 2005
We had a request from our dinner guests who are from Louisiana for some jambalaya and corn bread. They have been away from their family and home for over six months so I did my best to make something authentic tasting. I was shocked at how easy this was to make and my Southern guests ate so much of it that I was in shock! It tasted pretty good to me too but it was a little too spicy for my 6 year old and my 7 year old. I stuck to the recipe exactly except that I couldn't find the file powder and I had to double it. I made 12 servings for 4 adults and 4 children and there was none left!
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Ashley's Chocolate Chip Cookies

Reviewed: Mar. 31, 2005
Some of the negative reviews scared me a bit. I followed the recipe pretty closely and I'm not sure how anyone could have them turn out poorly. These did NOT last more than 5 minutes in my house. They do not go flat, that is true but I like that. I measured out tablespoon fulls and rolled them into perfect balls to bake. I pressed some batches down a bit before baking but either way (fat or thin) the cookies were cooked perfectly through. My only complaint is that there weren't enough! Does anyone know if the recipe works doubled? Thank you for a wonderful recipe, Ashley.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 2, 2004
These cookies turned out perfect. They didn't go flat, yeah! They are everything they say they are. Changes I made were... I only had salted butter so I put a pinch less salt in. I had two very small eggs so I put them both in whole instead of one whole egg and one yolk only. Oh, and just my personal taste... I thought 1 cup of chocolate chips was enough. My 5 year old loves raisins so we added some to half the dough (okay, so I only had currants but heck, she's only 5 and she doesn't know the difference, lol.) and that tasted great too. I'm going to bake more tomorrow and double the recipe. I think I'll use white chocolate chips and macadamia nuts for a change. One last thing... I had to bake them for 19 mins... something to do with the elevation (I live in Calgary, Canada) perhaps? Anyway, thank you so much, Elizabeth for posting this recipe, it's really fabulous!
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Chocolate Cornstarch Pudding

Reviewed: Nov. 7, 2003
I lost my Gran's recipe & was so happy 2 find the same one here! The recipe tastes great as written but over the years I've made a few changes(according to my personal taste)and with a few small adjustments, I prefer it. So, I thought I'd share. Firstly, instead of white sugar, I use 1/2 C packed brown sugar. The molasses in the brown sugar makes this pudding taste richer. The original recipe calls for 3 Tbs cocoa, I heap my Tbs to make it a bit more chocolately. I also find 1/4 C cornstarch was a little too much for me, as the pudding went as firm as jello the next day instead of staying creamy. If u add just over half that amount & cook it slightly longer it gels less. Of course, if you like it that way or are using this recipe to make a chocolate pie or square that you want to keep it's shape when cut, then you'll want to use the full amount. Lastly, I always use evaporated milk when cooking. It just tastes creamier to me. Thanks for posting this recipe, Kelly! Update,July 09: To avoid lumps, put 1st 4 ingredients in saucepan and mix well. If there are any lumps, get in there with your fingers and work them out. If you don't want to do it with your hands you can use a sifter or push them through a sieve. You must have a smooth, lump-free powder before you add your liquid. I also use a whisk and constantly stir. Lastly, it will sometimes thicken before it boils but I find if I don't let it boil for even just 10 seconds, I can taste the cornstarch in it. Thanks :)
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Displaying results 21-26 (of 26) reviews
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