SBeaulieu84 Recipe Reviews (Pg. 1) - Allrecipes.com (16486208)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 18, 2011
Amazing!! These were delicious and soft and definitely a recipe worth trying and keeping. I added 1/2 teaspoon salt, a 1/2 teaspoon EXTRA vanilla (on top of the written 2 teaspoons), used only 2 cups chocolate chips, and added a pinch of cream of tarter (to get that cracked look to the cookies). I also used dark brown sugar and made sure the butter and eggs were room temperature! So good!
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The Best Lemon Bars

Reviewed: Apr. 30, 2011
SO GOOD! These are THE yummiest lemon bars I've had. I used some reader suggestions and used 2/3 cups fresh lemon juice, the zest of 2 lemons, increased the flour to 1/3 cup. These were amazing!!
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Carrot Cake III

Reviewed: Apr. 26, 2011
This was my first attempt at making carrot cake and it was a success! I substitued all white sugar for half white and half brown. I also added 1/4 teaspoon nutmeg for more "spice". The cake was moist and flavorful! One tip: Don't overbeat the batter!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 27, 2011
This is amazing! I cut the salt in half, but I keep the rest of the ingredients the same. I usually rub this into the chicken overnight and keep it in a big ziplock baggie. I usually put it on low in the oven for 3-4 hours, but it works in a crockpot too. This rub makes amazing gravy as well. Delish :)
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Shrimp Lemon Pepper Linguini

Reviewed: Jan. 26, 2011
Just made this tonight in about 15 minutes! It's quick, easy and super yummy! I omitted the wine and lemon zest and it was still a hit with the picky hubby.
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Iced Pumpkin Cookies

Reviewed: Dec. 29, 2010
These were OK. They were very moist but they had more of a cake/muffin like texture rather than a cookie texture. I used reviewer suggestions and added half white sugar and half light brown sugar. They are great for fall and a wonderful aroma will fill your kitchen. However, I like my cookies to be cookies, crunchy on the outside soft on the inside!
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Szechwan Shrimp

Reviewed: Dec. 29, 2010
So yummy! I tripled the sauce recipe and only added 1 teas. crushed red pepper and it was a little too much spice. Next time I'll add half a teas. and go from there. Otherwise this was a big hit even with my picky hubby!
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Pumpkin Cheesecake II

Reviewed: Nov. 26, 2010
This cheesecake is amazing! I omitted the lemon extract and used nutmeg instead of mace. I also used a gingersnap crust (with pecans instead of walnuts). The result was a creamy cheesecake with the right amount of pumpkin flavor. I will be making this again! Thanks!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 26, 2010
I made this pumpkin cheesecake for Thanksgiving this year and it was a hit! I baked it in a waterbath so there were no cracks and it was extra creamy. I also used suggestions and added 1 and 1/2 cups of the cheesecake mixture to the bottom of the crust before adding the pumpkin cheesecake mixture on top. Delish :)
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