Connie Chamberlin Recipe Reviews (Pg. 1) - Allrecipes.com (16744894)

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Connie Chamberlin

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Molasses Baked Chicken

Reviewed: Mar. 20, 2012
This was very good even though I didn't have any Dijon mustard and used regular. Next time I will add a bit more salt. The photo for this recipe looks very dark. Mine was nice and brown, but nothing like this photo. I think this would also be good for the grill and a good mix to put over pork chops.
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Red Slush Punch

Reviewed: Mar. 20, 2012
I made this a couple weeks ago for a wedding shower and everyone loved it. I made the base mixture and divided into 2 plastic pitchers and froze it. This made it easier for transport. We had more guests than expected. I had brought an extra bottle of soda and also had a bottle of ginger ale. We added them both about halfway through the party and it was still really tasty. Definitely will use this again.
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2 users found this review helpful

Quick and Easy Monkey Bread

Reviewed: Dec. 16, 2011
My husband brought this receipe home from work after a co-worker made it. She used pecans instead of walnuts and included chopped marchino cherries.
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4 users found this review helpful

Donut Muffins

Reviewed: Jun. 21, 2013
Just made these for the first time and they were really good. Unlike some other reviewers, I thought the nutmeg was just right. The potency of spices can vary a lot, though, based on their age and even the brand. I was doing a test run of these for an upcoming bake sale and I'm going to experiment with the next batch. Mine browned a little too much on the bottoms before getting golden on the top. The muffins seemed pretty wet after dipping them into the butter and the cinnamon sugar coating started lumping up after rolling the first few. I'm going to try reducing the heat to 350 since I'm using dark pans. I'll turn the baked muffins onto a baking pan, spray them with melted butter, toss and spray again. Then I'll put them on a rack, sift the cinnamon/sugar over them, toss and repeat.
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Golden Sweet Cornbread

Reviewed: Mar. 20, 2012
I decreased the sugar to 1/3 c and it was still plenty sweet. Next time I will add a little extra salt. I used an iron skillet which was oiled and preheated before I added the batter.
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1 user found this review helpful

 
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