dishin'itupinOH Recipe Reviews (Pg. 1) - (16988746)

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Robbi's M&M Cookies

Reviewed: Dec. 17, 2014
This is a great recipe! An oldie but a goodie!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 15, 2014
Delish. Can cook for an hour, but was definitely more like cornbread then. Try cooking for time on recipe to get "bread pudding" texture.
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Halloween Popcorn Pumpkins

Reviewed: Oct. 28, 2011
I halved the butter as suggested in other reviews and it worked out fine. I, too, think that a melted caramel or two would've given these a bit more of a special something. I also used chocolate Twizzlers (couldn't find green) for the stems and they looked so cute!
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7 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 17, 2010
Yummy! This was my first attempt at these cookies and they turned out perfectly! The only changes I made were the 2 tsp. vanilla as recommended by other reviewers, as well as extra flour (I was not quite 2 and 3/4 cups). I used two different colored mini muffin pans (light and dark coated) and both cooked equally well. 8 minutes exactly is what I did. I also did freeze the pb cups first and took them out and unwrapped them just prior to the cookies coming out. As far as waiting for the cookies to sink a bit before putting the pb cups in, I did both. I found that there was less cracking the sooner I put them in. But they do start to sink pretty quickly anyway, so I'm not sure that matters too much. And ABSOLUTELY put the whole pan in the freezer as soon as you out the cups in the cookies. This helps keep the chocolate from melting too much at the bottom of the pb cup, as well as makes it easier to get them out of the pan. You still have to be careful. The cookie may crumble a tiny bit around the edges, so use a very small thin knife or a spoon (just the edge to coax them out). They all came out beautifully. Balls were 3/4 to 1 inch in diameter. Very easy and delicious!
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Sugar Coated Pecans

Reviewed: Nov. 24, 2010
Yummmmmy! These are great! I made 1.5# of pecans with 2 egg whites, 1-1/2 T. water, and 2 heaping tsp. cinnamon. Sugar was heaping, but essentially the same amt. They came out so good. I was afraid they would be too sweet, but nope! Deee-lish!
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Herbed Pork Roast

Reviewed: Nov. 4, 2010
This dish is deee-lightful! The rub is of the best I've had, and my family deemed it worthy of the "make again" list. I had a small 2.12 pound boneless pork loin chef's prime cut. I seasoned it as above, sprayed it with olive oil, and baked at 500 degrees for 10 minutes then knocked it down to 300 for 45 minutes. I was a bit nervous that it would come out like shoe leather, being that it was such a small roast. Au contraire! It was strikingly similar to prime rib of beef. VERY tender and juicy. Go on...try it. You'll see what I mean. Yum!
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