JULI123 Recipe Reviews (Pg. 1) - Allrecipes.com (18014125)

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Corn Casserole I

Reviewed: Nov. 21, 2013
I don't comment often, but I do like this recipe. I made this last year for Thanksgiving and it worked wonderfully (it was practically gone). I doubled the recipe, extended the cooking time and added extra cheese on top for the browning effect. I did have some little leftovers (I made too much)and took what little I had left home; but it does taste fantastic the next day. This year, I'm making this for my mom's potluck lunch at work (she doesn't cook). Last year, I used a 10x12 after doubling the recipe; this year I am using a small 2-quart as the recipe states to make a single batch. My only suggestion is that if folks like spicy, add more onions and chilies; if not keep to the recipe, add the cheese on top. I bought extra cheddar chees to top, since this was for multiple folks. Overall, I think this is an awesome base recipe with wonderful abilities for altering to taste. There's a great sweet and spicy flavor for all. Just gauge your guests and what they like. This is a fantastic Thanksgiving side... just try it beforehand and SLIGHTLY alter the tastes according to your guests. :) I personally LOVE it as is (oh, I have always used JIFFY corn muffin mix... it works awesome! :)
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 23, 2012
This cheesecake is absolutely AMAZING! IT was a huge hit at Thanksgiving dinner last night. I doubled the recipe to fit in a springform pan (filled to the top)and made my own graham cracker crust using the ingredients found in another comment (2 c graham cracker crumbs, 1/2 c crushed walnuts, 6 tbs brown sugar, 2 tbs cinnamon, 1 tsp ground nutmeg, 10 tbs melted butter - mixed everything together and pressed firmly into the bottom and sides of the butter-greased springform pan; then baked it for 8 minutes at 350). I poured 3 cups of the plain filling in the prepared crust and then mixed the pumpkin in the remaining batter. I increased the cooking time about 15 minutes, watching carefully, and it came out perfect... no cracks, nothing overcooked. The cooled completely before putting in the firdge. I made it 2 days before thanksgiving and kept it in the springform wrapped in clingwrap until last night when it was ready to be presented. It looked so BEAUTIFUL - so professional looking! I wish I had taken a picture myself so I could share. Mark my words! Double the recipe but don't change a thing, use the crust recipe above (I cannot take credit for that at all) and use the butter-greased springform. It will come out absolutely DELICIOUS!!! I promise!
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Photo by JULI123

World's Best Lasagna

Reviewed: May 26, 2009
The name definitely speaks for itself. I made this for Valentine's Day and then for my friend's bridal shower, and it was a huge hit! It even tastes better the next day, as if that's possible! I followed the recipe exactly, except I just made sure that I had ample cheese to add more than required between each of the layers.
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 2, 2006
This is - by far - the best recipe I found on allrecipes.com (and I'm not lying... I use this website regularly). I have made this for the past 2 years and wouldn't change a thing. My entire family and ALL the neighbors LOVE it! I'm now required to make this wonderful bread for work. Thanks for this fantastic recipe! :-)
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