TEENTEE Recipe Reviews (Pg. 1) - Allrecipes.com (18004595)

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Pumpkin Bread IV

Reviewed: Jan. 7, 2014
I first baked this to use in a Pumpkin Trifle but it's so moist and delicious that I just make it to snack on now! I use allspice because I never have cloves and I'm generous when adding the spices. Turns out great every time!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Sep. 12, 2011
These cookies are definitely more like little muffins than cookies. They are extremely soft and moist and were a huge hit when I made them for my coworkers at both of my jobs. I even had to email links to the recipe. I didn't use nuts last year, but may try them this year.
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Zucchini Cobbler

Reviewed: May 3, 2009
Need something to do with those overgrown zucchini? That's why I first tried this recipe. It's fantastic. Tastes like apple cobbler. I know some picky eaters who snub their nose at squash, so I served it without telling them it was zucchini. They assumed it was apple. After they raved, I told them the truth. That was a couple of summers ago...they eat it every year now!
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Chocolate Bourbon Pecan Pie

Reviewed: May 3, 2009
This was a hit at the Kentucky Derby party I attended yesterday. I followed the recipe exactly. Everyone said it was WONDERFUL although a little sweet. I will definitely make this again. (Makes 2 pies if you don't use deep dish crust.)
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Basic Pasta

Reviewed: Mar. 18, 2009
This was so easy to make. I followed others' advice and added some olive oil to the recipe. I also decreased the salt the second time I made it because the 1/2 tsp was too salty for my taste. This is the second day in a row that I've made it...definitely a hit!
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Pizzelles II

Reviewed: Dec. 19, 2008
I make these like crazy over the holidays and people can't get enough of them. This recipe is perfect for producing thin, crisp pizzelles. I don't like anise, so I make some using vanilla extract instead of anise.
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Popovers

Reviewed: Dec. 19, 2008
Quick, simple, and delicious. I, also, use cooking spray to grease the muffin cups, and I adjust the times to 15 minutes instead of 20.
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Basic Crepes

Reviewed: Nov. 29, 2004
I have been using this recipe for about a year now for my Sunday Crepe Breakfasts with my friends. I make a big stack and provide whipped cream, sugar, lemons and rasberry topping, and everyone invited brings their favorite fruit. It's always a hit!
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