MOMOFCASSIE Recipe Reviews (Pg. 1) - Allrecipes.com (1651366)

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Brooke's Best Bombshell Brownies

Reviewed: Nov. 5, 2013
I was very disappointed in these. The texture was nice, but the flavor wasn't. I thought they were rather bitter. Won't be making them again.
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K-Dub's Alfredo Ravioli Bake

Reviewed: Nov. 5, 2013
Made without vegetables for the entire family and sauteed some mushrooms to add to mine. Excellent!! Would be wonderful with roasted red peppers too. I used precooked chicken which made this even easier! The smoky taste of the chicken was really a good addition. This was a hit at our house!
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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 5, 2013
This has become one of our favorites. So quick and inexpensive and TASTY! Use a liner & easy cleanup too!
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Banana Cake VI

Reviewed: Oct. 10, 2012
This cake was very moist & yummy, but I need to find a different icing for it. I made the cream cheese frosting, but it was way too sweet for this cake. What I really wanted was a nice creamy refrigerated icing, but I couldn't settle on a recipe. I ended up making my standard buttercream recipe but it was too sweet also. We ended up scraping off most of the icing and eating it plain. I do think it would be awesome with a nice creamy not overly sweet icing.
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Chocolate Peanut Butter Bars IV

Reviewed: Oct. 10, 2012
I am giving this recipe 5 stars because I should have made it as stated. Instead I followed some reviews that I wish I hadn't. I decreased the butter to less than 3/4 cup and I increased the chocolate chips to 3 cups. The base ended up a little dry and crumbly and the chocolate layer was too too too chocolatey. That's alot coming from me - a confirmed chocoholic. The chocolate layer was just too overpowering. I will make these again & include between 3/4 and 1 cup butter & stick with 2 cups of chocolate chips.
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Broiled Tilapia Parmesan

Reviewed: Mar. 26, 2012
This was excellent - my picky teen daughter even liked it. I'm not usually a fan of mild white fish - I tend to make salmon dishes. But this was very good - of course the topping is what made it! I took the suggestions of others & only used 2T butter, substituted garlic salt for celery salt, and added a little mozarella and 1/4 cup panko bread crumbs to the topping. Very good!
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1 user found this review helpful

Chocolate Chip Muffins

Reviewed: Nov. 17, 2011
We found these muffins to be very tasty - a nice change from banana or pumpkin muffins which I make all the time. I did follow the advice of other reviewers & upped the sugar to 3/4 cup, milk to a cup , oil to 1/2 cup, choc chips to a cup & added tsp vanilla. They do have an odd consistency biscuit-like as others pointed out. But all in all they are very good. May add some peanut butter chips in next time.
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1 user found this review helpful

Black Bean and Salsa Soup

Reviewed: Apr. 29, 2008
Two words - AWE SOME!! This was quick, simple, healthy and delicious. I followed some other suggestions on the site and made as listed (skipped the topping) and both ways were excellent. This is such a great recipe to modify if you want to spend a little extra time - or calories, but is also wonderful as is. This is a new favorite!
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2 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Jan. 2, 2007
This is a family favorite although we make ours with 1/2 cup brown sugar in the crust instead of the white sugar called for in this recipe. Also, how can anyone not like the crust?? The salty sweet crunchy combo is the best part of the dessert! Watch out doubling the crust though. I did that once & must have overbaked it a little. It got so hard, we could not get it out of the pan and had to eat just the topping - I didn't make it for 2 years after that happened!
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Chocolate Mint Cookies I

Reviewed: Dec. 21, 2006
These cookies are excellent. Chewy and tasty. I followed this recipe to a T except I was in a hurry so I just placed the dough in the freezer for 20 minutes instead of refrigerating for an hour. I made the balls small like other reviewers recommended. I also refrigerated the cookies after they had cooled somewhat to help the melted Andes mints set up faster. Once they set up, they stayed nice and firm - not messy at all so I could stack them in the cookie jar. My daughter who's on a major mint chocolate kick loved them!
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Baked Pineapple Casserole

Reviewed: Nov. 14, 2006
This was very good and a nice different side dish. Followed recipe to a tee.
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2 users found this review helpful

Chili Rellenos Casserole

Reviewed: Sep. 22, 2006
This is one of my favorite recipes! I use chopped chilis, one more egg, and only the evaporated milk (Not the additonal 1/2 cup milk which isn't even listed in the directions. #2 says mix milk not milks. Is the extra milk a typo?). I also bake it in a smaller pan - not the 8x8 - I use that odd pan in between an 8x8 and 10x13. We serve it with taco pie (fried burger with tomato sauce, served over a baked crescent roll crust, topped with cheese, and add your own lettuce, onion, etc.) This is definitely a keeper. Have used lower fat items also and was still tasty. We had leftovers for breakfast!
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79 users found this review helpful

Italian Wedding Soup I

Reviewed: Mar. 13, 2006
Wow! Excellent soup. I did take other suggestions: browned the meatballs, decreased orzo, used spinach instead of escarole, and used italian bread crumbs. This is definitely a keeper!
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2 users found this review helpful

Campfire Banana Splits

Reviewed: Jan. 6, 2006
These are wonderful! A nice change from s'mores. We do sometimes add peanutbutter also for an extra gooey treat.
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35 users found this review helpful

Vidalia Onion Tart

Reviewed: May 14, 2005
Absolutely wonderful! One of the best recipes I've made from this site. I used the entire pack of Knorr's (1.8 oz) but wonder if 1/2 a pack would be enough? I had some extra filling (3/4 cup) that I justed baked in a small casserole. It held fine. I really liked the flaky taste of the crust the day I baked the tart, but the next day I really couldn't taste the crust. I would probably leave the crust out unless making it for company. Save some calories and some $$. Definitely not an inexpensive dish!
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16 users found this review helpful

Banana Cake Cookies

Reviewed: May 6, 2005
These were pretty good, but not out of this world. I'd just as soon make mini banana muffins if I'm in the mood for banana. Didn't care for the icing at all - way too sweet! I just drizzled some on for decoration
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Easy Lemon Cookies

Reviewed: May 6, 2005
I made these for a teacher appreciation luncheon & they went over great! A nice fresh springy flavor, and the cookie is very attractive with its crinkled sugar top! I followed others advice: reduced oven temp to 350 and baked 11 minutes, doubled lemon extract, and sprinkled powdered sugar over the cookies rather than rolling in the sugar. I also used parchment paper. Will definitely make again!!
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Chocolate Covered Caramels

Reviewed: Oct. 22, 2004
These were soooo good! I never made caramels, but these really were easy. I can hardly believe I am saying this - but I actually liked the plain ones better than the choc covered. I do wish I had taken one reviewer's advice and just spread the chocolate chips on top of the caramel layer. One question I have is how does using an 8" pan cut in 1" squares equal 120 pieces?? Where I went to school, that would be 64 pieces. I used a large cake pan instead. I think they would have been VERY thick in a 8" pan.
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5 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Oct. 13, 2004
These are wonderful and very similar to a cookie I've been making for years called PB&O Snackers. Add 1.5 cups choc chips and 2 tsp cinnamon and tsp vanilla. Skip the salt if your butter and pnb is salted and only use 1 tsp baking soda. I use 3 cup oats and 1 cup flour and increase white sugar by 1/4 cup. A very chewy, satisfying, different cookie!
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Michelle's Peanut Butter Marbled Brownies

Reviewed: Oct. 1, 2004
Very rich, moist, and fudgy. I am a true CHOCOHOLIC, but I would have liked more of a peanut butter taste. I even added 1/3 cup of peanut butter chips and cut back on the choc chips. I may try adding more peanut butter next time and cutting out the choc chips totally. I did take the advise of cutting butter back to 3/4 cup and I do agree they are much better chilled.
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2 users found this review helpful

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