Jacolyn Recipe Reviews (Pg. 4) - Allrecipes.com (16533489)

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Jacolyn

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Chocolate Chocolate Chip Cookies II

Reviewed: Jan. 2, 2013
Followed this recipe exactly, except I switched out the chocolate chips for some chopped up Andes mints. I made some with regular Andes mints and some with Peppermint Crunch Andes mints. Both were delicious and the red and green colors were perfect for Christmas! Yum!
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Ultimate Twice Baked Potatoes

Reviewed: Jan. 2, 2013
Have made these several times, and they are very good! Of course anything with bacon is good. :) Had several cups of the potato filling left after I re-filled the potatoes, so I put scoops of the filling onto parchment paper on a pan and froze them. Once they were frozen, I put them in ziplock bags. You can also make potato pancakes from the leftover filling.
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Cinnamon Belgian Waffles

Reviewed: Dec. 28, 2012
Oh, wow! So happy I chose this recipe for the first time I made homemade waffles! These were crispy on the outside, but very light. Not at all, dense, just the way I like them! I didn't measure the cinnamon or vanilla (tend to be a bit heavy-handed with those) and added a dash of nutmeg. Yum! I can't wait to make these again! I even doubled the recipe so that I could freeze leftovers and toast them tomorrow.
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Perfect Chocolate Cake

Reviewed: Dec. 10, 2012
This is a moist, fudgy chocolate cake. Delicious! Didn't need to make any changes to the cake. I made this with a crusting buttercream frosting, which helped me to make the edges smooth using the Viva paper towel method. The theme of the night was "Christmas in Eden, so I topped my cake with trees (ice cream cones dipped in chocolate, then dipped in dyed Rice Krispy cereal) and bushes (dried grape stems dipped in chocolate, then dipped in dyed Rice Krispy cereal) and a buttercream river (brushed with blue luster dust & a bit of white sparkle decorator's gel). Oh, and I froze my cake layers (wrapped tightly in several sheets of Saran wrap and a sheet of foil). To defrost them 2 hours before the crumb coat, I unwrapped them, put them on a cooling rack and put a clean kitchen towel over them to absorb any condensation as it defrosted. I would definitely use this recipe again. Very good!
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Candied Apples I

Reviewed: Dec. 10, 2012
This recipe is fairly easy, and tastes good (but hard, as is typical for candy apples). The candy coating comes out shiny and bright red. A few things to change or pay attention to: 1) Use 1/4 cup of red hots and add at 250 degrees as another reviewer suggested, then bring it up to 300 degrees before dipping. 2) Stir as little as possible! 3) I used Granny Smith apples as the tartness balances the sweetness of the candy. 4) If you want your apples to be completely covered, increase the ingredients for the candy a bit, because it just isn't enough candy to completely cover the last apple easily. 5) It appears to be easier to bite into if you leave a little apple showing at the top. 6) Be sure to wipe all apples completely clean of moisture before dipping. 7) Dip them as fast as you can without spilling candy on yourself. (It hardens very, very fast!) 8) Put the candied apples in the fridge until the candy has cooled. Then, store in a cool place. 9) If wrapping in cellophane, be sure to wait a few hours after taking them out of the fridge, because they will be a little sticky for the first hour or two after removing from the fridge. 10) Cleaning your pan: fill the pan with water and put it on medium-high or high heat and stir occasionally. Once the water has melted all the candy, it is safe to pour down the drain.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Dec. 4, 2012
These were pretty good. I followed other reviewer's suggestions with using all butter and adding an extra half cup of peanut butter and flour each. Baked these for 9 minutes and dipped some in chocolate after they had cooled at let them rest for 30 minutes. Simple!
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Double Chocolate Brownies from Egg Farmers of Ontario

Reviewed: Nov. 29, 2012
These brownies are very moist and have a good flavor. I especially enjoyed the chocolate chips. I didn't change a thing except to bake for a few extra minutes, and I used an 8x8 pan, because that's all I had. I wouldn't use a larger pan unless you like really thin brownies.
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Swiss Chicken Casserole II

Reviewed: Nov. 27, 2012
We loved this recipe! I made a few changes: 1) I cut the chicken breasts in half lengthwise, so that it would cook faster. To compensate, I doubled the soup, milk, and butter. I used two 6oz boxes of herb-seasoned stuffing mix and added a dash of white wine (Moscato) to the soup/milk mixture. I layered frozen broccoli florets after the Swiss cheese and put down the stuffing mix before generously spooning the soup mixture and the butter over the crumbs. I cooked this on 375 degrees for 50 minutes, which came out perfect. Oh, and I sprinkled the chicken with the following seasonings: fresh ground sea salt & black pepper, whole oregano, parsley, celery seed, basil, garlic powder, rosemary, and a little Garden Veggie Dip Mix (Tastefully Simple brand which is basically flakes of red bell pepper, garlic, onion, spinach, carrot, leek, salt, crushed red pepper, oregano, parsley, basil, thyme, & rosemary). So good!
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Amazing Peanut Butter Cup Biscotti

Reviewed: Nov. 26, 2012
I made these for Recipe Group. This was my first time making biscotti, and this recipe turned out beautifully. Next time, I may add just a few chocolate chips to the batter for a little extra chocolate, but this recipe really didn't need any changes. I love the pairing of peanut butter and chocolate. Yummy!
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Homemade Sloppy Joes

Reviewed: Nov. 25, 2012
This is a great recipe for sloppy joes! The only change I made was to use less water with the sauce. I served this with the French Fries I recipe and the Becel® Browned Buttery Brussels Sprouts recipe (both from this site and both delicious!!). Perfect, easy dinner!
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Baked Asparagus with Butter and Parmesan Cheese

Reviewed: Nov. 24, 2012
Well this was just delicious, and I will definitely use this recipe again. The only change that I would make would be to add some garlic. Thank you for another great recipe, Don! EDIT: I use this recipe a lot now. Love it!
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Becel® Browned Buttery Brussels Sprouts

Reviewed: Nov. 19, 2012
I liked this recipe and plan to make it again. It is a simple and delicious side dish. I sautéed the brussels sprouts in butter (not margarine) and didn't use shallot or onion. Instead, I just sprinkled some onion powder on them.
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Sugar Coated Pecans

Reviewed: Nov. 12, 2012
I kept everything the same, except that I added double cinnamon. Yum! My husband loves this, so I make it often.
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Betty's Famous Cinnamon Rolls

Reviewed: Nov. 12, 2012
This is a good recipe for cinnamon rolls. I left out the pecans and maple extract, because I didn't have any, and I accidentally rolled the dough the wrong way, so I came out with 10 giant rolls, but I just cut them in half to serve. :) The bread part came out fluffy, and the taste was sweet, but not too sweet. My glaze was too thick to drizzle, but (since I didn't have a lot of time to continue adding butter), I just smeared it thinly with a spoon, and it melted a bit. I would use this recipe again.
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A New Green Bean Casserole

Reviewed: Nov. 10, 2012
I liked this alot! Very flavorful! I used a smaller pan for the green beans, since a 13x9 was too big to get an even layer of green beans on the bottom. Also, I used a little less onion than the recipe called for, and I used fresh grated parmesan cheese. Next time I will use more parmesan cheese to completely cover the greenish/brownish color of the onions and green beans, and maybe even mix some in with the green beans in addition to the top for extra flavor. I will definitely make this again!
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Breaded Parmesan Ranch Chicken

Reviewed: Nov. 10, 2012
This is a delicious dish! I didn't have corn flakes, so I used crushed ritz crackers. That was the only change I made. I love this! Oh, and I used freshly grated parmesan cheese.
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Cinnamon-Apple Crostata

Reviewed: Nov. 1, 2012
This tasted great! My only suggestion would be to use a homemade pie crust. I bought one at the store, because I didn't have time to make the crust, and it ripped a small amount when I folded it over the apples mixture. This caused the liquid to leak out a bit while it was baking, which ultimately caused the pie to break apart in the middle. I will certainly make this again, but with a different crust.
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Creamed German Chicken

Reviewed: Oct. 24, 2012
This was very good! I added minced garlic with the onion, because, in my opinion, main dishes are always better with garlic. I took the advice from another reviewer to coat the chicken in flour before browning it. Also, when I put the chicken in the sauce for the last part of the cooking, I covered the pan so that it would cook faster. I will definitely make this again!
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French Baguettes

Reviewed: Oct. 20, 2012
This is a great bread recipe. I made this with my KA stand mixer. I brushed it with egg white and placed a pan of steaming water in the rack below the bread in the oven for the first 5-10 minutes. This gave it a crunchier crust.
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Banana Chocolate Chip Cake

Reviewed: Oct. 20, 2012
This dessert is absolutely amazing! My guests all had seconds and probably would have had thirds if I had any left. Following the advice of other reviewers, I used a 9x9 cake pan and changed the following ingredient amounts: 1 cup white sugar, 2 large bananas, and baking soda instead of baking powder. I sprinkled each piece with powdered sugar. My only concern is that my chocolate chips all sunk to the bottom and middle of the cake. Overall, the chocolate sinking didn't really matter, because it tasted fantastic! I can't wait to make this again.
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