Yllsa Recipe Reviews (Pg. 1) - Allrecipes.com (16743960)

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Thin Mint Cookies

Reviewed: Dec. 22, 2010
These were a big hit, but you'll probably want to make sure you have double the amt of melting chocolate on hand just in case.
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3 users found this review helpful

Christmas Pinwheel Cookies

Reviewed: Dec. 22, 2010
This was a really easy recipe to follow. My advice to get the swirls to roll easy is thus: Place waxed paper over a large cutting board. Spread 1 color dough over the waxed paper evenly. Place another sheet of waxed paper on top, and use another cutting board or something with a dull edge to smooth the dough. Try to fill in airgaps between the dough and the paper. Do this with all your dough, making sure you have 2 equal sized sheets of both colors per roll. Chill. Remove waxed paper from both sides of 1 color and top of the other. Place 1 dough on top of the other. allow to warm. Then roll with bottom sheet of paper, squeezing occasionally to press the doughs together. Chill again, then slice.
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8 users found this review helpful

Skillet Apple Chicken

Reviewed: Dec. 22, 2010
This was pretty easy to make! It gave me a reason to use my vegeable-slicer attachment on my kitchen aid - so easy!. I didn't have pumpkin pie spice so I substituted cinnamon. I also added some curry powder. Served with extra wide egg noodles. I loved it!
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2 users found this review helpful

Baked Honey Nut Chicken

Reviewed: Sep. 23, 2010
I've been using allrecipes.com and this is the first time I felt compelled to write one for this recipe. This chicken was a delight to eat. I was a little wary of a recipe without any garlic in it, but I have been completely won over. This is going to be my go-to comfort food from now on! The only change I would make is that you really only need about half the butter. I didn't completely melt it - I sliced it into a few chunks and placed it on top of the chicken before putting it in the oven. This allowed it to melt during cooking and saturate the bread crumb mixture.
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4 users found this review helpful

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