MelissaSmith Recipe Reviews (Pg. 1) - Allrecipes.com (1563341)

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MelissaSmith

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Clone of a Cinnabon

Reviewed: Jan. 22, 2007
This recipe really is great - I always try to add fiber and other nutrients to my recipes, so I put 2 cups of white flour and 2 1/2 cups of spelt flour. I also used butter instead of margerine...and I didn't have any cream cheese on hand, but a regular powdered sugar frosting was still great!!
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9 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Oct. 17, 2006
This recipe is amazing. It took mine about 50 minutes in the oven to set.
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2 users found this review helpful

Banana Pudding Cake

Reviewed: Dec. 7, 2006
perfect for potlucks...moist, tasty...this is a keeper.
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1 user found this review helpful

Chewy Brownie Cookies

Reviewed: Feb. 20, 2007
wow, these are amazing. USE BUTTER! It's healthier and they just taste better with real butter...
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3 users found this review helpful

Chocolate Trifle

Reviewed: Aug. 23, 2007
My mom used to make something she called "Death by Chocolate" and this is the closest to it I could find. I added Heath pieces on top which not only added to the beauty of the dessert, but went really well with the chocolately flavors!
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1 user found this review helpful

Chicken and Spinach Alfredo Lasagna

Reviewed: Aug. 23, 2007
I made this for a dinner party and it was a hit! I used shredded chicken breasts instead of a whole roasted chicken - just stick the breasts in your crockpot that morning and it's easier to shred when you start dinner!
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jun. 12, 2006
I followed this recipe almost exactly and it came out wonderfully! I used 9 fresh peaches (they were small peaches). My husband, who is a born southerner, says that this was the best peach cobbler he'd ever tasted.
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4 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Sep. 13, 2007
Listen to the recipe when it says to only fill 1/3 of the way - this will get you almost 24 cupcakes. They really do rise enough to be full-sized. I followed the recipe almost exactly - the only change was that I used regular distilled vinegar because I didn't have the cider vinegar on hand. But these are really yummy!! No icing necessary!
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 10, 2007
the perfect cookie - not too sweet. I used cream cheese icing instead and they were AWESOME! We had a small group of high school guys over and they were gone within minutes!
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2 users found this review helpful

Pumpkin-Apple Muffins with Streusel Topping

Reviewed: Oct. 21, 2007
These are so pretty - they make your house smell amazing. The only thing I changed was the topping - I used brown sugar instead of white to make it more "streusel-y". Also - double the streusel part and use about 2 tsp per muffin!! Turned out great. I plan to make these for a coffee shop grand opening.
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2 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 27, 2007
I used apple sauce instead of oil, and 1 tsp of pumpkin spice instead of cinnamon. They turned out fluffy, soft, and SOOO yummy!
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3 users found this review helpful

Pumpkin Pie Squares

Reviewed: Nov. 1, 2007
VERY good. I doubled the crust part like a lot of people suggested. I also used 1 tsp of pumpkin pie spice and 1/2 tsp of cinnamon. It was a hit!
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1 user found this review helpful

Chicken Enchilada Casserole I

Reviewed: Jun. 16, 2008
5 stars with the following changes: omit the onion, add a layer of black beans (1 can is enough), and top with cheddar cheese. A lot of people said the sauce was too runny - those are usually the same people who substitute shredded cheese for the velveeta. I used velveeta and it was the perfect consistency. My suggestion is if you're going to substitute shredded cheese, omit the chicken broth and drain the can of tomatoes.
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7 users found this review helpful

Amber's Sesame Chicken

Reviewed: Oct. 5, 2007
This was SO good and SO easy! My husband loved it and has requested that this be a regular in our family. I made this for 4 adults and found that 5 chicken breasts was a LOT! 4 will probably be perfect (leaving a little extra for a lunch the next day). I did not have Chinese five spice, so I used a combo of ground cloves, cinnamon, and ginger. It came out really great!! And I ended up using about 1/4 cup of oil in the pan while cooking the chicken. MAKE THIS TONIGHT!!
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1 user found this review helpful

Asian Lettuce Wraps

Reviewed: Jun. 12, 2006
The ONLY substitution I made was chicken for the beef. They were excellent. I used 4 chicken breasts and simply diced & sauted. 4 may have been 1 too many since the wraps didn't turn out to be as messy as other reviewers described - the mixture came out quite solid and managable. To add some fun, I serve a wasabi ginger sauce on the side (to spoon into the wrap) - that really did the trick! You can find it in the Asian section at your grocery store usually. I will DEFINITELY make these again!!
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1 user found this review helpful

Basil Chicken and Pasta

Reviewed: Jan. 11, 2006
Wow! Really great recipe! Definitely heavy on the fat, but my husband and I both really enjoyed it.
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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 29, 2008
I used this recipe and changed NOTHING and they were awesome. SO easy to throw together - it inspired me to make breakfast at home more often.
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5 users found this review helpful

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