PULLEYHEATHER Recipe Reviews (Pg. 9) - Allrecipes.com (1647547)

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Peanut Butter Cup Cookies

Reviewed: Dec. 26, 2010
These are quite good and I was pleased at how soft they stayed! I did freeze my peanut butter cups before putting them into the cookies, and also stuck the muffin tin in the freezer once the candy was placed in the cookies, just to solidify everything. That way nothing melted. I also needed to chill my dough a bit before I could roll it into balls. They turned out beautifully and just melt in your mouth!
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7 users found this review helpful

Sweet Potato Eggnog Casserole

Reviewed: Dec. 26, 2010
Just delicious, and so easy using the canned sweet potatoes. Certainly one I'll make again.
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1 user found this review helpful

Christmas Broccoli Salad

Reviewed: Dec. 26, 2010
Yum yum! What a great salad. I used red wine vinegar in mine and everyone loved it!
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2 users found this review helpful

Pecan Turtle Bars

Reviewed: Dec. 26, 2010
This is a good, very rich bar. I took the advice of others and doubled the butter/brown sugar layer and I don't think I'll do that next time. Too much butter.
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0 users found this review helpful

Strawberry Pretzel Salad

Reviewed: Dec. 26, 2010
I love this salad! My grandma used to make it all the time and I haven't had it since we used to go to her house for the holidays. Awesome to find it here! Made as written, although I did cool the cream cheese layer in the fridge for about 45 minutes before adding the jello layer.
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2 users found this review helpful

Chocolate Covered Marshmallows

Reviewed: Dec. 23, 2010
Super easy and the kids love them! I used milk chocolate chips and added 1 Tbsp of shortening to the chocolate to make it easier to work with.
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6 users found this review helpful

Grandma's Five Cup Salad

Reviewed: Dec. 19, 2010
I think I've been eating this salad my entire life at potlucks, so I was delighted to find it here. I doubled the fruit and then used 8oz of sour cream and it was just perfect!
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7 users found this review helpful

Raspberry Chocolate Supremes

Reviewed: Nov. 25, 2010
Mmmmm...yummy! The crust needs some liquid to hold it together, so you either need to melt your butter a little or do what I did and add warm water, 1 tsp at a time, until it holds together. It took 3 tsp for me. I doubled the chocolate, and just used chips. I let it sit in the fridge overnight and it was perfect the next day. Loved it!
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2 users found this review helpful

My Four Cheese Macaroni

Reviewed: Nov. 23, 2010
Oh my - this is rich and creamy! I made mostly as written except I used mozarella cheese instead of Muenster and shells instead of elbow mac. I doubled the shredded cheeses as well, and I only used 1 egg. Baked for 25 minutes and it was perfect! Very cheesy!
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2 users found this review helpful

Slow Cooker Barbecue Beans

Reviewed: Nov. 1, 2010
Great beans! I used 1/2 cup ketchup and 1/2 cup bbq sauce and reduced the salt to 1 tsp. Used 1 tsp of garlic power as well. The flavors blend together very nicely.
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4 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 1, 2010
This is a very flavorful cupcake, although mine came out a bit dry. I think I'll bake about 5 minutes less next time. We loved the frosting with the cinnamon in it! Very nice touch that really makes the cupcakes. I topped with marshmallow pumpkins and candy corn.
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2 users found this review helpful

Connie's Quick Stew

Reviewed: Oct. 19, 2010
Well this is really quite good! I only had 2 cans of tomato soup so I used condensed potato soup for the last can and it was awesome! I didn't use as much water so mine was a little thicker. Very easy and warming dinner!
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1 user found this review helpful

Marshmallow Apple Crisp

Reviewed: Oct. 17, 2010
Yum, yum, yum! Awesome! I made exactly as written and it was perfect. You really can't taste the marshmallows, but I like seeing them all browned and delicious on this crisp. Will make often!
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2 users found this review helpful

Campbell's® Easy Skillet Pork Chops

Reviewed: Oct. 17, 2010
This was exactly what I was looking for. So good! I used cream of mushroom soup because I didn't have any cream of celery. I'm sure it would taste great either way. I doubled the pepper and I added 1/2 can of milk to the soup mixture. I also browned my pork chops in olive oil and added salt and pepper to taste on the chops while they were browning. Used 8 oz of egg noodles. It was too much. 6 oz would probably do.
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31 users found this review helpful

Chicken Caesar Pasta

Reviewed: Oct. 16, 2010
I wasn't sure if I should give this 3 or 4 stars. I went with 3 because this really tastes much better the 2nd day, and served cold. It was OK warm. I left out the lettuce because it seemed weird in a warm pasta dish. Otherwise made as written. As I said, the leftovers the next day, served cold, were much better!
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5 users found this review helpful

Black Bean, Corn and Turkey Chili

Reviewed: Oct. 15, 2010
Nice chili. I made as written except I used a full teaspoon of garlic powder. Tastes better the next day!
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2 users found this review helpful

Peach Chicken Salad

Reviewed: Oct. 7, 2010
Well I'm the weird one here because my family did not like this at all. I didn't care for the dressing and for me, the cucumbers didn't go with the peaches and chicken. My son (age 7) refused to eat it.
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2 users found this review helpful

My Slow Cooker Chicken Pot Pie Stew

Reviewed: Oct. 2, 2010
This is a nice hearty meal. I agree it would have been way too salty with the bouillon. I left that out and instead added a can of low sodium chicken broth. I used 1 tsp of garlic salt and 1 tsp garlic powder and then used celery seed rather than celery salt. I also omitted the carrots since they are in the frozen mixed veggies. We served over biscuits and it was very nice.
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1 user found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Oct. 2, 2010
This is a nice hearty meal. I agree it would have been way too salty with the bouillon. I left that out and instead added a can of low sodium chicken broth. I used 1 tsp of garlic salt and 1 tsp garlic powder and then used celery seed rather than celery salt. I also omitted the carrots since they are in the frozen mixed veggies, and only used 1 tsp of pepper. Lastly, I only used 10.5 oz cans of cream of chicken soup. With the broth too it was plenty of liquid. We served over biscuits and it was very nice.
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1 user found this review helpful

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