Lisa Recipe Reviews (Pg. 1) - (16788624)

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Florida Key Lime Pie

Reviewed: May 9, 2014
I only used one can of sweetened concensed milk and it was perfect. Very light and delicious. Makes enough filling for two store bought graham cracker pie crusts. Next time I may put it in a 9 x 13 pan. Nice dessert.
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1 user found this review helpful

Phoenician's Key Lime Pie

Reviewed: Jan. 22, 2014
The texture was really nice and creamy and the flavor was good; however, it was so sweet I could hardly eat it. I have quite a sweet tooth and I love dessert, but this was way too sweet for me. Probably nothing wrong with the recipe...I guess I just don't like key lime pie. Who knew?
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4 users found this review helpful

Peppermint Holiday Cookies

Reviewed: Dec. 7, 2013
I made a gluten free version of this recipe using a gluten free baking mix. It turned out well because the peppermint candy pieces that are in the dough really help hold the cookie together which is great because some GF products can be a bit crumbly. Nice, easy recipe. The candy topping really makes them look festive.
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2 users found this review helpful

Bloody Broken Glass Cupcakes

Reviewed: Oct. 31, 2013
The "glass" was definitely time consuming to make, but not hard. Turned out great. I let the pan sit out overnight and it didn't melt like another reviewer experienced. The "blood" came out a little thin and I didn't add any water...maybe more corn starch next time? I also did 15 red drops and 1 blue drop of food coloring. They looked great!
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Cupcake Princess' Vanilla Cupcakes

Reviewed: Feb. 12, 2013
The taste of the cupcake was fine, but the texture was very heavy and spongey. I think next time I will do what others suggested and use one less egg. I prefer a lighter, more cakey texture. I also decreased the sugar by 1/2 cup and still found them plenty sweet. They will suffice as a birthday treat for my daughter's kindergarten class.
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Cherry Pie IV

Reviewed: Jan. 16, 2013
This is a great recipe. The first time I made it I cooked the filling on the stove as the recipe directs and it was great. The second time I tried not cooking the filling prior to adding it to the crust as a couple of other reviewers suggested, but it didn't work for me at all. It turned out like a big soupy mess. Will definitely cook the filling from now on.
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Baked Oatmeal II

Reviewed: Jan. 9, 2013
I made this recipe on Sunday and we had it for a quick breakfast all week - just microwave with some milk. I cut the sugar to 1/3 cup and it was still plenty sweet. I also omitted the butter and used 1/2 cup applesauce instead. My kids loved it. Will make again.
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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Dec. 16, 2011
Just made these and they turned out great. I increased the flour and peanut butter by 1/4 cup each, and decreased the sugars by 1/2 cup each and they were PLENTY sweet. We rolled them in red and green sugar for Christmas. Very yummy.
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Eggnog Quick Bread

Reviewed: Dec. 13, 2011
I made several of the suggested changes to this recipe (decreased sugar to 3/4 cup, used 1/2 butter and 1/2 oil, decreased flour to 2 cups, used 1 tbsp. of spiced rum and increased nutmeg to 1/2 tsp.). It turned out great with a nice, subtle eggnog flavor (not too overpowering) and very moist. Next time, I will decrease the sugar further to 1/2 cup as it's still a little too sweet for me (the egg nog alone is pretty sweet). Baked in 3 mini loaf pans for 35 minutes.
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5 users found this review helpful

Homemade Coleslaw Dressing

Reviewed: Aug. 2, 2011
I love this dressing! It has a very smooth, rich flavor, it's not too sweet and it's so easy to make. Never thought I'd be making my own dressing, but this recipe is a keeper.
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3 users found this review helpful

Stephanie's Best Casserole

Reviewed: Oct. 29, 2010
This was a simple dish that my family really liked. I made a couple of changes: I used turkey tenderloin instead of chicken because that's what I had on hand. I sauteed the turkey in butter which gave it a nice flavor. I also used alfredo sauce instead of spaghetti sauce which was really good. The only change I would make in the future would be to use less pasta. I thought 16 oz. was way too much...half the pasta would have been better.
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3 users found this review helpful

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