Cherrysweater Recipe Reviews (Pg. 1) - Allrecipes.com (16394099)

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The Best Meatballs

Reviewed: Nov. 25, 2012
This recipe is AMAZING!!! I have been looking for a great meatball recipe and this is it! The base of this recipe is wonderful - it has a great taste and texture. I will change a couple things to fit my family's taste next time though: buy the = parts meatloaf mix meat, use 1 1/2 c. bread crumbs, 3/4 c. water max, 1/4 tsp. onion powder. I substituted Italian seasoning in place of Italian parsley. I used 1/2 tsp. dried minced garlic because that is what I had on hand; it turned out fine but I will use fresh next time. I baked 1 1/2" meatballs in the oven at 400'f instead of frying them. I put them in for 30 minutes uncovered, checking temp at 20 min. I added a dash of hot sauce to the red sauce when heating the balls and sauce up together..
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Gingerbread Boys

Reviewed: Nov. 18, 2011
I did this without the zest and exchanging the syrup for molasses as others have suggested. I was using smaller shapes than a traditional gingerbread children so I reduced the time to 8 min. I made the recipe twice: once so I could grind it in a processor for a crust/parfait layer and once as cookies to decorate the top of the parfaits. My husband who normally could care less about gingerbread kept coming into the kitchen to steal the warm ones. Let me just say the extras that didn't go on the parfaits FLEW off the plate when I brought them to work and everyone was raving about them afterwards (Nice and crisp but still easy to munch on and not mushy)
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Cream Cheese Frosting II

Reviewed: Feb. 4, 2011
Coming from someone who hates cream cheese, this stuff is EXCELLENT! I use 3 cups of conf. sugar instead of 2.
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Lemon Poppy Seed Muffins I

Reviewed: Feb. 4, 2011
Made this twice. Both times it came out dry and devoid of lemon flavor. The first time I made as directed, the second time I increased the oil to 1/3 a cup and added 1 tbl. lemon extract and it still came out not good. I also tried making the glaze twice, once using splenda and the second time with actual sugar. It was too watery and not at all like a glaze. I would probably experiment with powdered sugar next time but I'm not going to waste more materials on these muffins.
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Sugar Cookie Frosting

Reviewed: Nov. 19, 2010
LOVE this frosting! I have been searching for something close to what my "Cake Lady" always frosted cakes with when I was growing up. I made this recipe as is a few times, but felt that it had a funny aftertaste. When I make it now, I substitute the vanilla for more milk. Whatever is required for shortening (depending on how many servings I'm making) I halve it and do 1/2 shortening and 1/2 butter.
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