LEXINOLE29 Recipe Reviews (Pg. 1) - Allrecipes.com (18025582)

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Antipasto Squares

Reviewed: Dec. 10, 2007
FANTASTIC!! I drained the peppers the day before, chopped them, dried them with paper towels and put them in paper towels in the frige over night. I prebaked the cresent roll for about 7 or 8 minutes with garlic powder and dried basil on it (as suggested by others). I layered the meat and put sliced black olives on it too. I probably would try sundried tomatoes next time, even though the peppers were great. The olives were awesome on it. I baked it covered for 20 and uncovered for 30. I accidentally forgot about it and might have overcooked it a little. I would recommend 20 covered and 20 - 25 uncovered on 375. It was still delicious though, no worries! I let it cool for about 25 minutes and then cut it up into squares. I served it on a platter with tomato sauce in the middle for a little something extra. WOW!!!
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Iced Pumpkin Cookies

Reviewed: Dec. 7, 2007
Amazing and Easy!!! Leave them uncovered after they are cooked or they will get soggy..if they last that long!
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Aunt Cora's World's Greatest Cookies

Reviewed: Dec. 16, 2006
These were good. Everyone loved them. I'm still in search of the perfect peanut butter cookie. I think they would be better with more peanut butter. I will try it that way next time. They did, although, get better with time.
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BLT Dip

Reviewed: Dec. 16, 2006
So good and addictive. I chopped up some green onions like the others (not too much though) and drained my tomatos (I used fresh). I also food processed the bacon. It just got better with time until it was gone!
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Cinnamon-Roasted Almonds

Reviewed: Dec. 16, 2006
Insanely amazing! Just as good as the nuts you would buy at a fair or theme park. I made the same recipe with almonds and pecans. I added 1/2 cup of brown sugar, extra cinnamon, and 1 tsp of vanilla extract to the eggs. I also melted about 1/3 cup of butter, let it cool and added it to the mix. Delicious! They keep well and are great christmas gifts!
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Warm Blue Cheese Dip with Garlic and Bacon

Reviewed: Dec. 16, 2006
This was good. It was rich. I love blue cheese and so I was expecting richness. I wasn't overall impressed with it. It didn't make me stand over the dish and continue eating it. I did make an olive tapenade the same night and spread this dip over a toasted baguette with the tapenade on top. That was delicious. I'm not sure I will ever make this dip again.
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1 user found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Dec. 16, 2006
HOLY AMAZING CHILI!! I now officially make the best chili I've ever had!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 22, 2006
BETH!! I NEED HELP!! YOUR RECIPE IS AMAZING..BUT I THINK I MESSED IT UP!! I made the recipe exactly how the instructions say except I used all butter and no shortening like the others. I also uses golden raisins. When my cookies came out they were soft and perfect but they never HARDENED...this was to the point that they all broke apart and fell through the cracks of my cooling rack. I mean, I love soft cookies, don't get me wrong, but you couldn't even pick these up without them falling apart. It was almost like they didn't cook. I was also baking them for well over the time suggested (13-15 minutes). When I tried to salvage them into a container they formed into this big DELICIOUS block of oatmeal mess! The only thing I can think of is that I put the dough in the fridge prior to baking them for about an hour because I had to run out. Is that the problem?? I didn't know that this could make a difference. Is it possible that my eggs or flour or something was too old or maybe bad? I can't imagine that, but at this point I am desperate! The cookies were seriously amazing (hence the 5 stars), and I want to make them again, but I need them to hold their shape and somewhat harden! Please please will someone help me? Thank you in advance!
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Saltine Toffee Cookies

Reviewed: Oct. 14, 2006
Wow...these are incredible...I followed other's instructions and lined the baking sheet with foil. I was originally worried because the butter and dark brown sugar smelled weird while it was cooking but I just went with it. I didn't stir it while it was cooking. It turned out great so don't be weary of the funny smell. I lined the baking sheet with 1 sleeve of crackers and then crushed about 1/3 of another package to make sure it didn't come out greasy. I don't know if that was necessary but it didn't mess up the recipe..that for sure. I used mini semisweet morsels because they melt faster and placed it back in the oven to melt the chips. I pressed the pecans down into the chocolate to make sure they stuck. I tried cutting it after it was already cooled and that didn't work. Breaking it worked fine (and I had fun eating the crumbs!). I was wondering how to store them so I put half in the fridge in tupperware and the other half out on the counter. Both were fine, the counter version seemed softer and stuck in the teeth easier...ANYWAY...this recipe is amazing and easy and cheap...it doesn't get any better than that!
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