KEDY Recipe Reviews (Pg. 1) - Allrecipes.com (1626224)

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Chocolate Scotcheroos

Reviewed: Oct. 5, 2012
These scotcheroos are fabulous. I made a couple of small changes to amounts: 8 cups of rice crispies cereal instead of 6, 3/4 cup butterscotch chips instead of 1/2, and 3/4 cup MILK chocolate chips instead of 1/2 cup semisweet.
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Photo by KEDY

Rocky Road

Reviewed: Aug. 12, 2012
I think this was delicious. I added graham crackers to top and bottom, chilled, cut into 4 "strips" and coated strips in chocolate and then sliced. (I was going for Katella Deli's rocky road.) It was messy, but it also added another dimension to this confection. I think next time I will make it in the 9x9 pan with no graham crackers. I might eat too much, though.
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Homemade Flour Tortillas

Reviewed: Nov. 5, 2011
FANtastic tortillas. Are they just like store-bought? No. They are fabulous, though, and contain waaaaay less sodium than the store-bought. The main challenge with these is rolling them into a recognizable circle. Practice makes perfect, though. Thanks for the recipe, LaDonna!
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Photo by KEDY

White Chocolate Macadamia Nut Cookies III

Reviewed: Sep. 26, 2011
I followed the recommendations of other reviewers and used 1 tsp vanilla and no almond extract. I also used 1 1/2 cups REAL white chocolate (very important). I also replaced 1/4 cup of butter with Crisco. Cookies are soft, did not spread. These are delish.
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Photo by KEDY

Caramels

Reviewed: Aug. 2, 2011
This made some yummy caramel that I also used to make some turtles. I didn't have evaporated milk, so I actually just left it out and the caramels turned out great: chewy, buttery, sweet. I also added 1 teaspoon salt and only cooked to 240 degrees as per other reviewers. The caramel's consistency is perfect.
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Photo by KEDY

Waffles I

Reviewed: Mar. 19, 2011
This is an easy, always-turns-out-perfect waffle recipe. I make them gluten-free with Bob's Red Mill All-Purpose Gluten Free Flour and I add one teaspoon of xanthan gum. I also substitute 1/4 cup melted butter for 1/4 cup of the oil and 1 cup of buttermilk for part of the milk just for fun. I make these waffles almost weekly and I freeze leftovers to toast later.
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McCormick® Gingerbread Men Cookies

Reviewed: Oct. 29, 2010
I followed the recipe except that I used 1/2 cup butter and 1/4 cup Crisco. Classic, delicious gingerbread cookies. The 8-minute recommendation is spot-on. I made some smaller cookies and baked them for about 7 minutes. I had fun icing them with a simple powdered sugar, milk, 2 drops of vanilla icing. The kids enjoyed decorating and eating them too.
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Monkey Bread Made Easy

Reviewed: Sep. 4, 2010
Some of the portions are off in this recipe, and as another reviewer stated, they need to be baked at a lower temperature for a shorter time to avoid burning and hardening. I used the whole pan of muffin cups: 12, because there were too many pieces to fit into only 8 muffin cups. Also, next time I'll cut the white sugar to 1/3 cup. I used 1/2 cup and it was still too much. Therefore, I cut that cinnamon in half. These are still delicious. Just need some tweaking.
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Six Week Bran Muffins

Reviewed: Jun. 24, 2010
I wasn't quite sure what was meant by "whole bran cereal," so I used Trader Joe's "High Fiber Cereal" which looks like twigs. Maybe this is why the muffins turned out rather dense. I had to fill the muffin cups almost full before baking because they just don't puff up very much. They taste great, but they just don't look all that impressive. I also cut the recipe to 1/3 and the large mixing bowl I used was BARELY able to contain all the batter. I expect to get about 60 muffins.
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Photo by KEDY

Banana Muffins II

Reviewed: May 8, 2010
This is a very banana-y muffin. Delicious. As per other reviewers, I added about 1/2 tsp vanilla, 1/2 cup walnuts, and did half brown sugar/half white. Because you can never have too much butter and sugar in a muffin, I also added a streusel topping. I'll be making these again for sure.
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Cake with Buttercream Decorating Frosting

Reviewed: Mar. 12, 2010
Delicious frosting--perfectly sweet and creamy. I halved the recipe for cupcakes, and it was plenty for my 12 regular and 6 jumbo sized cupcakes. I put the leftovers (about a cup 1/4 of frosting) in the freezer. Hopefully it really does freeze well.
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Rugelach

Reviewed: Oct. 4, 2009
Oh my goodness! I'd never tasted rugelach before I made it, and it's absolutely wonderful! This recipe made flaky, tender, just-the-right-sweetness pastry I've had. I shaped mine differently. I divided dough in half before refrigerating. Rolled out rectangles that were about 18 x 10 (or so), spread half the filling on each side (minus raisins), cut the rectangle lengthwise, and then rolled into two logs. With a knife, I cut the log into 10-12 pieces and then baked as directed. Everyone loved them at the Russian tea I took them to. I will be adding this recipe to my permanent collection!
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Photo by KEDY

Banana Oatmeal Cookies II

Reviewed: Jan. 7, 2009
These are delicious oatmeal cookies. As another reviewer suggested, I used 1/2 cup whole wheat flour and 1/2 cup AP, added a tiny bit more soda, and omitted the cloves. Oh yeah, I also used 1 stick of real butter and 1/4 cup Crisco. Mine, I thought, were actually too puffy and didn't spread. The second pan I flattened slightly before putting in the oven and they turned out fine. Nice brown sugar, banana, nut flavor.
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Broccoli Cheese Soup

Reviewed: Nov. 25, 2007
This was my first attempt at broccoli cheese soup, and I loved it. The consistency was perfect. I cut the recipe in half, and there was enough for I'd say three people. As suggested by other reviewers, I used fresh minced garlic and I melted my Velveeta (2% kind--lower fat) with the milk in the microwave and mixed 'til smooth BEFORE adding it to the soup. I used 50% more Velveeta and half the butter for sauteing the onion & garlic. I used fresh broccoli chopped up pretty small. Oh, and I reserved some of the chicken stock to mix with the corn starch to keep the soup a little thicker. I'll be making this again. Mmmmmmm.
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Photo by KEDY

Scotcharoos

Reviewed: Nov. 11, 2007
These are delicious. Chewy, peanut-buttery, chocolately. As suggested by another reviewer, I JUST brought the sugar/peanut butter mixture to a boil. When I saw the first bubble surface, I removed it from the heat and stirred in the rice cereal. Plus, I only had 1/2 cup white sugar, so I used a 1/2 cup of brown sugar, and it worked fine.
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Buttermilk Pancakes II

Reviewed: Sep. 2, 2007
Yum. These are the closest I've come to satisfying my IHOP cravings. My new standard pancake recipe.
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French Silk Chocolate Pie I

Reviewed: Aug. 11, 2007
I would give this ten stars if I could. So, so smooth, and so, so chocolatey. I'm making this for my own birthday. As suggested by other reviewers, I doubled the recipe. I made a couple of other changes, too. I used UNSALTED butter and Dove Dark Chocolate Promises (23 of them, to be exact--it's worth the time to unwrap them). I used 1/2 cup of sugar for the double recipe, since I used the Dove dark chocolate. I also used an Oreo cookie crust. The filling IS runny at first, but sets up nicely overnight in the fridge. Did I mention it was delicious?
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Photo by KEDY

Enchiladas Suizas

Reviewed: May 14, 2007
My husband, who usually doesn't like creamy casserole-y dishes, asks for this one. It's rich, takes a long time to prepare, but apparently it's worth it. If you're going to use canned chilis instead of fresh, be careful you don't buy jalepenos. The cans look exactly the same, but the flavor is oh-so-different. Yikes. I had to throw out a batch.
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Caramel Snack Mix

Reviewed: May 3, 2007
This actually tastes better the next day. I did two recipes: one with corn Chex, pretzels and pecans, and one batch with just air popped popcorn, using white sugar instead of brown. Both tasted fantastic. I think this caramel mixture and procedure would be good on just about anything. Be careful, though. It's addicting.
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Apple Crisp II

Reviewed: Oct. 8, 2006
This crips smells like heaven! Tastes super yummy with vanilla ice cream. I also doubled the crisp part, but didn't quite use it all. Came out perfectly delicious. I used mostly granny smith apples and added a couple of honeycrisp apples for their flavor. I'll be making this again.
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Displaying results 1-20 (of 39) reviews
 
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