Mulva Recipe Reviews (Pg. 1) - Allrecipes.com (1809201)

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Buffalo Chicken Wing Sauce

Reviewed: Oct. 26, 2013
I was disappointed in how the sauce separated so quickly. I did use unsalted butter FWIW - it was pretty good taste-wise, but it was not pretty and too thin for my preference.
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Sugar Cookie Icing

Reviewed: Dec. 24, 2008
Very good recipe, I like the almond extract for flavor (I've used lemon juice in the past). I give it four stars instead of five because it did need a little more milk to thin it out for easier spreading/piping (I added a little less than a tsp. and that helped). This made enough to completely cover 6 larger gingerbread boy cookies (about 5 inches tall).
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Photo by Mulva

Banana Crumb Muffins

Reviewed: May 21, 2008
Easy peasy and very delicious! I went by the recipe, my only additions being a little white sugar in the crumb topping, and some walnuts (1/2 cup) and mini chocolate chips (1/4 cup) in the batter. I made some without the chips and they were wonderful, my daughter is in heaven with the banana/walnut/chocolate chip combo. Adding the nuts and chips increased the amount made of course, I ended up with 16 medium-sized muffins. I think they were very much muffins, not cupcake-like as mentioned in a previous review... maybe they used an extra egg?
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Photo by Mulva

Easy Pancakes

Reviewed: May 18, 2008
Seems like a nice basic recipe. While I prefer buttermilk-based pancakes, I was out of anything to fake-make buttermilk (no vinegar, lemon juice, cream of tartar - it was sad), so I tried this recipe with the previous recommendations of using 2 tsp. (not tbsp.) of baking powder, 1 pinch of salt, and adding 1 tsp. of vanilla and a dash of cinnamon. I made two batches, one plain and one with mini chocolate chips, and both were very good. The batter did well after sitting for a few minutes while the griddle heated. Beware the serving recommendations - I was able to get about 8 4 inch chocolate chip pancakes out of the 4 serving settings, when I doubled it for the plain I got about 12 (the chips obviously added some bulk).
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Classy Chicken

Reviewed: Apr. 20, 2005
FABULOUS! I left out the zucchini (not a fan) and used half of a small bag of sun-dried tomatoes that were already julienned, it was so delicious! Very impressive and really easy and quick, if not a little messy to make. I used a low-sodium fat-free chicken broth, and chablis was perfect for this dish.
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Holiday Peppermint Bark

Reviewed: Dec. 29, 2004
Sure, using actual almond bark instead of the white chocolate morsels is more sophisticated and "professional", but this way sure is easy and makes you look like the Christmas candy hero. I saved myself some grief and used candy canes, they were pretty easy to crush (using a rubber mallet).
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Chocolate Pretzels

Reviewed: Dec. 29, 2004
Second year I've made these, always a hit with the combo of salty and sweet. Being in Chicagoland I've found a local brand makes the rings (Jay's), and I've also found the holiday mint kisses melt better. I top them with the holiday mint M&M's for even more mint (I LOVE mint). I find giving a twist to the pretzel ring after I smoosh the M&M into the kiss helps the chocolate adhere. Also, the chocolate will bloom (get cloudy) after a few days so if you are making them for a party don't make them too far in advance.
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Fudge Bonbons

Reviewed: Dec. 24, 2003
These are delicious, a lot of arm-wrenching stirring as mentioned in other reviews, and one caveat: these look a little, no, a lot like Santa's reindeer left some 'gifts' if you catch my drift - my husband and I had a good laugh after I started making them. To make things easier (and to distract from their look), using a mini-cupcake pan with paper liners, I simply pushed a 1/4" thick disk of dough into the bottom of the cup, pressed a kiss into it, pressed another 1/4" thick disk down around the kiss, and baked them for 6-1/2 minutes to compensate a little for any pan/heat absorption.
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Slow Cooker Sweet Potato Casserole

Reviewed: Dec. 1, 2002
My mother and I have been searching for a recipe to replace the sweet potatoes that my grandmother made (we can never duplicate her recipe to our liking, she was the wiz). This recipe seems to be it - it was VERY delicious. I have a very, very large Westbend slow cooker, so I doubled the topping as one batch wouldn't have reached all potatoes as they spread out (it was worth it, every bite came with the nice sweet topping). I also used the 2T of butter for the potatoes and the topping (silly me, I didn't even notice the teaspoon mistake), skipped the pecans, and made it with fresh potatoes, although with the review below I am tempted to try canned (yuck? I'm VERY anti-canned fruits/veggies, they should be banned). Make this with confidence, it's a guaranteed hit.
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Baked Pineapple Casserole

Reviewed: Sep. 25, 2002
My mother and I have been making this same recipe (minus the spices) for years and it's ALWAYS a hit. We call it "pineapple souffle," even though it's definitely NOT a souffle - it's just kind of fun to call it that (we're just goofy and from the Midwest). I read one review for this recipe that said the leftovers are terrible, but we find that it actually taste better the second day, hot or cold. We serve this only on holidays, due to the fat content (and to keep it special). It's SO easy, too.
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Slow Cooker Pizza

Reviewed: Sep. 21, 2002
My ultra-picky husband really liked this dish, and I liked the simplicity! I think next time I'll try it with bulk sausage instead of ground beef, and I'll skip the pepperoni (I tried it with turkey pepperoni - good, but I'm not a huge pepperoni fan). Also, do not let this dish go past 4 hours, or it will start to burn!
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