Kayla Recipe Reviews (Pg. 1) - Allrecipes.com (16890816)

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Best Chocolate Chip Cookies

Reviewed: Jun. 1, 2012
EXCELLENT RECIPE!! This has a lot of the standard proportions in my other cookie recipes (like oatmeal and peanut butter), which is a characteristic I was looking for in a good recipe. One thing I like to note for novice bakers, though, is that the temp of the dough before cooking is an important factor in their appearance. If you soften the butter too much and cook right away, the cookies may not look "fluffy." They may turn out flat and unappealing. I soften my butter to just a mushy texture and refrigerate the dough for at least one hour...sometimes overnight, if I have to. The dough is colder, so they don't spread and flatten out as quickly. Plus, you get these fabulous chewy middles that are to DIE for! I love these cookies! This is my new choco chip cookie recipe, now! Thanks!
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Cheddar Chicken Spaghetti

Reviewed: Jul. 26, 2011
Very good. Tons of potential, here. Changes I made the second time around: used colby jack cheese instead of cheddar and added 3/4t garlic powder and 3/4t onion powder (to chicken/cheese/soup mixture). This is so versatile, though. I'm considering adding broccoli florets (with changes suggested earlier, omitting pimientos) to add some color. Another change might be to add a drained can of Rotel to the cheese/soup mix (in addition to powders, omitting pimentos). You can do with this dish what you will!
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Country Bread

Reviewed: Jul. 5, 2011
Great recipe! This was so very easy and great for french toast, grilled cheeses, and just sandwiches. If you are a novice to breadmaking by hand, I can't stress the importance of kneading as much flour into the dough as you can (8-10 minutes is a good rule of thumb) and allowing the bread to rise well.
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Claudia's Yummy Frosting for Cakes and Cupcakes

Reviewed: Jul. 3, 2011
I'll give it 2 stars. One star for ease and another for flavor. Unfortunately, this frosting, as directed, is as runny as a cake batter. I added 4T of extra flour, and it was still runny. I added another cup of powdered sugar, and it came a bit closer to the right consistency. It was dingy from the colored vanilla (I'll use clear next time or omit), as well. Overall, I would not use this particular recipe again. However, there are some reviewers' versions that have possibility.
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Slow Cooker Apple Crisp

Reviewed: Jan. 2, 2011
This was amazing! Rich, gooey...a great recipe! The flavor is perfect. I recommend using Granny Smith apples. However, there is no "crisp" part of the apple crisp that you get with oven baking. However, if you don't mind that and just slather it with vanilla ice cream like I do, the lack of "crisp" is negligible! I topped with cinnamon & spice oatmeal in the crock pot, which was a great addition. Slow cookers vary in their abilities to seal in the moisture, too. So, if you have a history of having crock recipes turn out a little dry or overdone, you may need to add a little liquid to the mix, somehow. For example, a 1/4 cup of water added to the slow cooker before anything else might be helpful. Problems were negligible. I'd make it again if I needed to do so. I definitely prefer the oven-baked version of apple crisp, but, during holiday mealtime when your one oven is overworked, taking away one of the bake-ables and putting it in the crock pot is really a great help.
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Best Ever Cinnamon Buns

Reviewed: Jan. 2, 2011
Consistency is pretty good. I've had problems getting the soft, gooeyness that I love in cinnamon rolls with the recipes I've tried. This was good! The taste just wasn't what I expected, though. It almost tasted like sour dough, honestly. I expect that replacing the veggie oil with maybe softened butter-flavored shortening might help the flavor. I think the dough needs some honey or sugar, as well. Some things that might have been left out for newer cinnamon roll makers: 1) When rolling, roll tightly. After cutting, make sure you pinch the bottom of each piece before placing it in the pan. Otherwise, all the "stuff" just falls out in baking. Cutting with a dull knife or using floss doesn't always work well for me. 2) Using two 9X13 dishes worked well for me, and it made 24 buns. They should be about 3/4 inch or so apart in the pan when you place them. They'll be close together after rising. 3) The second rise might take 45 minutes to an hour. 4) Some people prefer brown sugar as opposed to white sugar for filling.
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