Jenny Recipe Reviews (Pg. 1) - Allrecipes.com (16825855)

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Good Old Fashioned Pancakes

Reviewed: May 17, 2014
I really love the taste of this recipe, but I do have a bit of an issue with it. The batter is waaaayyy too much like cake and it doesn't spread in my pan. Also, I'm not sure if it's me or the batter, but it's very hard to find the perfect temperature to cook these so they are not burnt, or raw. I've tried to increase the milk and decrease the baking powder, but I just can't seem to find a consistency that I like. Anyone have any ideas? Also, would like to ask, the melted butter, when I pour it into the liquid mixture, it solidifies again because of the cold milk and eggs. Is this supposed to happen? Why not just put room temperature butter in? Thanks!
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Flourless Peanut Butter Cookies

Reviewed: Aug. 20, 2013
On the back of the peanut butter jar :) Mine however says 1/2 cup sugar and they still taste great. Only thing is they are fairly gooey so I wouldn't suggest rolling them in your hands. Just plop onto a sheet with a spoon. I made jumbo ones so I got about 6 of them with a smaller left over cookie :P
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Chocolate Chip Muffins

Reviewed: Aug. 20, 2013
They were ok... A bit dry and the "glaze" on the top didn't "glaze" just remained sugar. Also, I found there was too much sugar to top them with. I still have some left over. Only added cinnamon (forgot to add vanilla) and baked for approx 18 minutes. Might try again.
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Brooke's Best Bombshell Brownies

Reviewed: Jul. 25, 2012
Made this twice for my boyfriend and he loves them. Best brownies he has ever had! The first time I used the recipe I wasn't sure if I was supposed to melt the chocolate chips before mixing it into the batter, so I did just to be safe. The second time I made them I just added the chips. Not much difference, the first batch was a bit more smooth without the odd chocolate chip here and there. One question though, I am finding that by the time the middle of the brownie is done, the outsides tend to get a bit hard. Not burnt, just hard. anyone know what I can do to stop this from happening?
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Cream of Mushroom Soup II

Reviewed: Nov. 6, 2011
Had an amazing mushroom soup at a fancy restaurant, so I wanted to see if I could duplicate it. This recipe came very close. It was amazing!!
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3 users found this review helpful

Maple Salmon

Reviewed: Oct. 9, 2011
I don't like salmon but when I saw that fresh salmon was on sale, I thought I would give it one more try. This recipe is amazing! I got 2 lbs of salmon in 2 fillets. They had scales on them but I didn't know how or if I was supposed to take them off. I marinated them flesh side down and baked them as such. When they were done I peeled off the scales and reduced the sauce as suggested by another reviewer. Turned out perfect! I paired the salmon with honey garlic carrots and mashed potatoes. I was so surprised that I liked it! Will definitely use again!
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Chocolate Cherry Cake III

Reviewed: Jun. 5, 2011
Very good and so easy. I think this will be my new way of making cakes... box cake + pie filling! I wonder what vanilla cake with lemon filling would taste like... :P
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4 users found this review helpful

Chocolate Peanut Butter Cups

Reviewed: Jun. 5, 2011
I made this into squares and OMG it was so good. Everyone gave me heck! "Why did you make these? They are so good!"
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3 users found this review helpful

Kettle Corn

Reviewed: Jun. 5, 2011
I have no idea what I did wrong on such a simple recipe but I used Safflower oil because its supposed to be healthier. followed the instructions to a T. The only thing I noticed was that after I added all the kernals (after the 3 kernal test) They didnt pop hardly at all and I was worried about burning it all. My result was brown popcorn that looked and tasted burnt. I couldn't taste the sugar hardly at all and what I could taste was burnt popcorn and oil. My kernals didnt even pop big... they were all small in size. I will try this again but I am not going to get my hopes up.
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Two Ingredient Pumpkin Cake

Reviewed: May 10, 2011
This cake turned out Fantastic! I used Pecan Cake mix, sifted. Added 1/2 cup sugar 2 eggs, maple extract and pumpkin pie filling. I used the whole can which is more than 15 oz baked as instructed adding 15 minutes. For icing I used the base from Chocolate Cherry Cake III and instead of adding the chocolate chips I left as is and poured on the cake. It doesnt cover up any uglies but the top of the cake looked simple and homey. This would make an excellent substitute for pumpkin pie at thanksgiving.
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Old Fashioned Potato Salad

Reviewed: May 8, 2011
Recipe was very delicious. I sifted the cake batter first and for the icing I used half cream half milk for a richer taste. Strawberries would have been an excellent addition to this cake.
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16 users found this review helpful

Cornbread Muffins II

Reviewed: Apr. 30, 2011
I followed this recipe exactly. My cornbread muffins did not rise, they were rubbery and stuck like mad to the muffin paper. Thank god I didnt put them right in the muffin tin or I would still be scraping them out. I found the flavour to be bland and not sweet enough.
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3 users found this review helpful

Deviled Eggs

Reviewed: Aug. 22, 2010
These were actually really good. I used the bag method to get the filling in Tasted great. They were the first to go at the party.
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The Best Chocolate Cake You Ever Ate

Reviewed: Aug. 22, 2010
I dont know if it's because I made this with sunflower oil or not but all I could taste was the oil. It was actually the worst chocolate cake I ever had. Icing was good though. I liked this method better than the regular icing method. Mine was hard to get out of the pan and the middle got all messed up, had to cover with icing.
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