JulieM Recipe Reviews (Pg. 1) - Allrecipes.com (15863709)

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JulieM

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Home-Style Macaroni and Cheese

Reviewed: Apr. 5, 2015
Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain). I used light cream cheese instead of regular and skim milk, and a combo of Swiss and Monterey Jack cheeses (4c total) instead of all cheddar. I also used white pepper (¾ tsp) and a generous swirl of siracha instead of black pepper and hot sauce (the cheese I used was white). The topping could be reduced to 1.5c bread crumbs (I used Panko) with 3 tbsp butter and fresh parsley. I omitted the jalapeno (for kids, although I'll use for adults in the future) also used a bit more Dijon (2tbsp for the double recipe). Even with my "healthier" changes, this recipe was delicious and raved about. Oh, and I made the cheese/macaron mixture a day ahead and run added the tipping and baked for 1h at 325 degrees before serving in a 9x13in disposable aluminum pan. Will definitely make again soon. Thanks!!
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Best Blueberry Buckle

Reviewed: Apr. 5, 2015
This recipe is delicious. Didn't change a thing and it turned out perfectly! Thanks!!
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Roasted Brussels Sprouts

Reviewed: Apr. 5, 2015
I make these all the time either for myself or for guests. As others suggest, cook them at a bit lower of a temperature and cook them until they're brown and a bit crispy. You won't regret it. All of the bitterness goes away after the long roasting process. I also cut mine in half, as suggested. Just salt, pepper, and olive oil is all you need to bring out the nutty sweetness of the sprouts. Enjoy!
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Roasted Cauliflower and Leek Soup

Reviewed: Apr. 5, 2015
This soup is delicious, but I admit I did make some changes. First of all, I roasted the leeks with the cauliflower, garlic, and olive oil. I also added some celery to the roasting pan because I had it and it needed to be used. Once everything well roasted down (closer to an hour in the oven), I added it to the vegetable broth (used 2 cartons) and brought to a simmer for 20 minutes. For spices, I used thyme and fresh ground pepper. Then I used an immersion blender to mix. I did not add any dairy to it right away because it didn't need it and it's healthier without heavy cream. Once you reheat it (leftovers are even better than fresh), add a splash of fat-free half and half it you need the creaminess. Thanks for the recipe!
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Apr. 5, 2015
These pancakes and light and fluffy and really delicious. Not overpowering in lemon - just right. I made a few changes based in the ingredients I had... I didn't have real milk, so I used light plain soymilk and it still curdled a bit with the lemon. I also skipped the vinegar and just used the juice from a while lemon. Also, I didn't have poppyseeds, so I left that out altogether. And as others suggested, I used ½ regular flour and ½ whole wheat flour, which gave it a nice texture and nuttiness. I make this when I had an unexpected guest for breakfast and we both enjoyed it. Next time I'll make it closer to the regular recipe, but I'll probably still use the lemon instead of vinegar and combine while wheat and all-purpose flour, since those additions were tasty!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Apr. 5, 2015
This is my go-to bbq chicken recipe and everyone raves about it. I make mine almost exactly following the recipe, but add 1 small chopped onion, as others have suggested. It does depend on the bbq sauce you use on whether it's sweet, tangy, or spicy. I've makes it with many types and I think most people tend to love it the most with honey BBQ sauce. I've also played around with adding honey in addition to the brown sugar and I don't think it changed it much. I put it in the crock pot for 3 hours on high, then pull the chicken with 2 forks, and then let it sit in the crock pot and soak up the sauce for another hour. You and your guest will love it!
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Photo by JulieM

Soft Oatmeal Cookies

Reviewed: Feb. 10, 2014
I made the recipe as stated, but added 1 cup of chocolate chips (mix of Nestle dark chocolate and milk chocolate chips) and used old fashioned oats instead if quick cooking oats (that's all I had). Also, I didn't flatten the cookies with a fork and baked at 350 degrees for 10 min. 375 seemed too high for the chocolate chips I added. They turned out great! Soft on the inside and really "oat-y". If you love oatmeal, you'll love these cookies. Maybe the oatmeal flavor and texture was intensified by the use of old-fashioned oats, but they were terrific and went quickly.
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Peanut Butter Cupcakes

Reviewed: Dec. 1, 2012
These cupcakes are great! I made the recipe with some the substitutions that others have suggested: 1/2 cup oil and 1/2 cup applesauce instead of the shortening. For flour I used 1 cup whole wheat flour & 1-1/2 cups all-purpose flour. For the sugar, I used 1-1/2 cup light brown sugar & 1/2 cup dark brown sugar, which gives a richer flavor. I used natural creamy peanut butter for a stronger peanut flavor (and less sugar). I baked the cupcakes in foil wrappers (jumbo sized), which made 24 cupcakes exactly. I baked them for ~24 min. (probably because I used the larger muffin foils. Yummy! Also, I used the buttercream chocolate frosting on here that uses hot fudge topping as an ingredient and it was a perfect pairing. Enjoy!
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Cran-Pistachio Cookies

Reviewed: Nov. 21, 2011
I make these frequently and change them up a bit each time. I add a whole 6oz package of pistachios for a stronger nut flavor. Also, I add white chocolate chips to them in addition to or in place of the cranberry. I've also make them with chocolate chips instead of the cranberry and that worked well, too. So if you don't have cranberries on hand, change it up for white chocolate or semisweet chocolate chips and you won't regret it. I agree with others that 9 minutes is exactly enough or they will brown up and potentially burn fast.
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