gyerkes76 Recipe Reviews (Pg. 1) - Allrecipes.com (180598345)

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Classic Peanut Butter Cookies

Reviewed: Nov. 30, 2014
I really like this recipe. I rolled my dough larger than I should have but I like a larger cookie. No big deal, but the trade off is you will lose most of the fork marks. The taste is wonderful, not too sweet. I chose to use salted butter (since I didn't have unsalted on hand) and ditched the salt addition listed. I'm not sure why there are so many negative reviews. If the batter looks too loose or you know your oven tends to run hot, use your best judgment! Add a little flour or turn your oven down; my oven runs very hot so I turned it down to 360 degrees and had no burning issues. I highly recommend this recipe, just remember to keep your dough chilled right up until you put in the oven! If you have some lag time between shaping and baking or more dough to prepare while waiting for a free cookie sheet, pop the dough/prepped unbaked cookies back in the fridge until the pan is ready to go into the oven. Good luck!!
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Amy's Chocolate Chip Cookies

Reviewed: Nov. 30, 2014
These are absolutely EXCELLENT!!! The only thing I did differently from the recipe is I set my oven at 350 degrees. I knew (knowing my own oven) that the bottoms would burn before the cookie was done. It took closer to 12 minutes but there were PERFECT! If your gut is telling you that your oven is going to be too hot at the temp listed, just turn it down! This would be an excellent recipe to mix and match different pudding flavors and candy flavors. Thank you for this recipe, it is (from now on) my GO TO choc chip cookie recipe!!
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Butternut and Apple Harvest Soup

Reviewed: Nov. 11, 2014
Deeeelish!! I really loved this! I used vegetable stock because that is what I had on hand and left out the wine. All of the different components can be adjusted to your own preferences for flavors. Easy and yummy, not to mention how wonderful it makes your house smell!
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Cheeseburger Soup I

Reviewed: Sep. 28, 2014
I really, really liked this recipe! Very hearty and I topped each serving with some shredded lettuce, diced tomato, fresh bacon bits, and shredded cheddar just for that "cheeseburger" feel and theme. SO GOOD! I used beef broth (didn't have chicken)and used closer to 5 cups of potatoes. Once the potatoes broke down the soup was very thick, which was exactly what I was after. I'm not huge on processed foods (velveeta/potato flakes) which other reviewers subbed with, they have a funny after taste. I had no issues with the block extra sharp cheeses I shredded in the food processor not being creamy enough. If it is too water, just let it cook down, not a biggie (but a little extra potato and flour helps). I have made this several times and love it each and every time!
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Banana Pudding IV

Reviewed: Apr. 23, 2014
This is seriously the BEST banana pudding I have ever made. I ran short of whole milk so I only used about 2 1/2 cups but it came out just fine. As another reviewer mentioned, it is imperative that the cream cheese is room temp and is properly whipped before adding any more ingredients. I added the cool whip when it was still partially frozen, the milk was very cold, and I used the amount of pudding mix recommended; the pudding began setting up within minutes of mixing. I ended using an 8x8 because I couldn't find my casserole dish, it was a blessing in disguise. I didn't have enough room for a cool whip topping layer and it didn't need it. It is sweet enough without it so I just put sliced banana and crushed nilla wafers on top. DELISH!! I will be making this from now on as my "go-to" dessert in the summer!
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Lemony Quinoa

Reviewed: Apr. 15, 2014
This was absolutely delicious. I didn't change a thing and served it with grilled chicken/steamed broccoli. This was my first venture with cooking quinoa and this recipe was a GREAT start! I highly recommend!
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