FleurDeLicious Recipe Reviews (Pg. 1) - Allrecipes.com (16114187)

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Lemon Whippersnappers

Reviewed: Feb. 21, 2014
These are the best cookies EVER! My mom was infamous for these back in the 70s-90s and since then, I have taken over her realm, ha. While building our dream home in '05 I made these SEVERAL TIMES for the contractors building our home, and out of all the baked items I fed them, these were their favorites. Still to this day when these same guys come back to provide maintenance, etc. they always mention my awesome lemon cookies. So here's the key to these "pain in the kiester to make" cookies: Always use Duncan Hines Supreme Lemon Cake Mix. I've never refrigerated the dough. I've never used my hands to touch the dough to form balls. I use 2 spoons to form the balls (takes 2 seconds per ball) then transfer the balls (via spoon) to a large bowl containing the powdered sugar. After throwing in about 12 dough balls (remember, large bowl) I take 2 more spoons (designated for just this process) and toss them lightly in the powdered sugar. Then spoon them onto parchment paper lined cookie sheets (I ONLY USE AIR-BAKE! For EVERY kind of cookie I make.) and pop them in the oven. Works like a charm!
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Bacon Pancake Strips with Maple-Peanut Butter Sauce

Reviewed: Aug. 10, 2014
I just made this for everyone this morning and everyone really enjoyed it. I did, however, add a wee bit more flour (as another reviewer suggested). We really liked the syrupy peanut buttery sauce - yummy! For the person who gave this recipe 5 stars without even trying it YOU SHOULD BE ASHAMED OF YOURSELF. You can't give a rating and review when you haven't even made the recipe and just because it sounds like something you've had before and brings back happy memories, shame on you for your stupidity.
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2 users found this review helpful

Just Like Wendy's® Chili

Reviewed: Nov. 17, 2013
I have to say, Wendy's Chili is my all-time favorite and this chili recipe is so close to Wendy's that if I were blindfolded, I'm not sure I'd be able to tell which one is which, ha. Even though I'm not a fan of peppers of ANY kind, I had my 16 year old son (will be going to culinary school!) slice and dice everything super small (I think he even got out the "slap" chop, ha) and none of the peppers bothered me one bit. However, being that I love Wendy's Chili so much, I was confident that I would be able to handle the peppers in this recipe. Thank you TJY99 for this amazing recipe!
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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Aug. 14, 2011
Just made this recipe for the first time this afternoon to take to a BBQ tonight and everyone LOVED it!!! My husband, who isn't usually a fan of desserts (Yes, he's CRAZY, ha!), absolutely loved it and I know he'll be requesting I make this again. I took some advice from fellow reviewers who suggested using honey graham crackers rather than the chcolate, I used french vanilla pudding rather than plain vanilla, and I used only 1/2 teaspoon of vanilla extract. Other than those 3 minor adjustments I followed this recipe as it was written and it was not only super easy to make, but it tasted even better.
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Pesto Chicken Penne Casserole

Reviewed: Jun. 24, 2014
My family loved this! I even had enough leftovers to share with the in-laws (they love me when I feed them, ha!). As last night was the first time we made this, I have to admit that I totally forgot about adding the crushed tomatoes, my bad! However, it turned out absolutely awesome and I'm not sure if I will add them in the next time....why fix it if it ain't broke! We followed the recipe to a T (sans tomatoes) and it filled my 9x13 baking dish to the rim. Will definitely feed a lot of people. I'm thinking this dish would be great to "keep warm" in a crock pot to take for a potluck. Thank you, Linda, for sharing such a great recipe :)
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Rich Chocolate Truffle Pie

Reviewed: Dec. 3, 2013
Loved this pie! I was very happy when there was one piece left so I could hoard it all for myself ;) I followed some reviewer's suggestions and used half milk chocolate chips and half semi-sweet. I also waited a long time for the chocolate mixture to cool before adding in the whipped ingredients. I did use a pre-made chocoalte cookie pie crust and the filling was the perfect amount to make it a super high pie. After making this pie for the first time a week ago (Thansgiving) I will not be changing anything that I did. It turned out PERFECT.
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Manicotti Italian Casserole

Reviewed: Mar. 7, 2013
My family really liked this recipe. I forgot to buy ground beef so I used 2 pounds of mild italian sausage instead. That was a huge hit! Mushrooms will never find their hideous way into my life (just mentioning them makes me ill!) so of course they were omitted. I happened to be making another recipe at the same time and as I was adding minced onion and minced garlic to it, I added some to this recipe (Manicotti Italian Casserole) as well. I really think it added some much needed flavor to what could potentially be a bland casserole. As other reviewers suggested, I layered the baking dish with the pasta mixture on the bottom, then a layer of mozzarella, pasta mixture, pepperoni, and then a generous helping of mozzarella on the top. Came out of the oven looking awesome and I'm certain the other 4 members of my family I delivered food to, will love it as well...I hope ;)
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Cranberry Meatballs

Reviewed: Jan. 1, 2013
First off, let me just say that I am not reviewing the actual "meatball" recipe, as they are superfluous to the sauce (which is what I wanted this recipe for). If I can add this awesome sauce to frozen "homestyle" meatballs and have it taste as delicious as it does, then using any recipe for homemade meatballs would just be a bonus. I was looking for something other than the usual "chili sauce w/ grape jelly" and this recipe stood out from the crowd for me. I used Tyler Florence's West Coast Smoky BBQ Sauce (it was either his or Paula Deans) and followed the recipe to a T and it is the best sauce I've ever tasted. Even my guys, who are die-hard "gravy" meatball fans, loved it and kept asking for more! This is a no-fail awesome recipe that I will use over and over again - thanks Sarah!!
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