MWELKER Recipe Reviews (Pg. 1) - Allrecipes.com (18118656)

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Chocolate Chocolate Chip Cookies II

Reviewed: Sep. 12, 2008
Regarding the quantity: I made this recipe according to the directions (except adding 1/2 t. salt) and, using a medium cookie scoop (1.5" diameter), it produced 47 cookies. It is a chocolatey, yummy, brownie-like cookie and my new favorite!
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1 user found this review helpful

Baby Back Ribs

Reviewed: Nov. 2, 2008
If you just want quick, easy, delicious ribs, you can follow this recipe without marinating overnight. I usually just cover with bottled bbq sauce, wrap in the packets, and put right in the oven for 2-1/2 to 3 hours at 300 degrees. Then I unwrap, add more sauce, and broil, as the others have suggested, and it's super-yummy. The dry rub and overnight marinating would probably make it even better, but they are certainly not necessary.
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3 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 27, 2012
I used all butter, substituted 1/2 c. whole wheat flour for white, and added 1 c. oats (for 2 total). Then I added chocolate chips to half the dough. Both ways turned out great. This makes a nice, light peanut butter cookie, instead of the heavy, dense ones you usually get.
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2 users found this review helpful

Cinnamon Raisin Bread II

Reviewed: Mar. 8, 2012
I followed the recipe except increasing the cinnamon to 2tsp., and substituting 1 c. of wheat flour for white, and it turned out great -- light, airy, moist, and delicious. It did not raise too high, and was not too much flour, as other reviewers have suggested. I should add that I live in a very dry area, so I usually have to add extra liquid to bread recipes, but in this case I didn't.
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Roasted Brussels Sprouts

Reviewed: Apr. 15, 2012
I cut the sprouts in half, tossed in a bowl with oil, salt, and pepper, and baked for probably 25-30 minutes, checking and shaking every 5 minutes. The loose leaves that got crispy and brown were the yummiest (my kids agreed that they tasted like chips), but the whole thing was delicious!
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1 user found this review helpful

Alyson's Broccoli Salad

Reviewed: May 14, 2012
This is a recipe that I regularly find myself craving -- so yummy and great to make ahead for a party or gathering. I don't like my salad dripping with dressing, so I use about 2 lbs. broccoli crowns for this recipe. Also, my kids won't eat onions if they can see them, so I blend the onions with the mayo/vinegar/sugar (in a blender) to make the dressing. You get a little onion flavor without the raw onion chunks.
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2 users found this review helpful

Pumpkin Oatmeal Chocolate Chip Cookies

Reviewed: Nov. 20, 2014
After reading other reviews, I made the following modifications: * Substituted white whole wheat flour for half of the white flour (healthier) * Used heaping cups of oatmeal (instead of level cups) * Added 1/4 tsp. each of nutmeg, allspice, ginger, and ground cloves * Used regular chips just because I didn't have mini chips They turned out delicious -- nice and moist -- especially if you take them out of the oven while they still look underdone.
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Easy Italian Chicken II

Reviewed: Apr. 3, 2012
I used a 3-lb. bag of chicken tenderloins, and marinated in 16 oz. Kraft Zesty Italian dressing overnight with 3 medium potatoes, cubed. Poured it into two casserole dishes, with marinade, and cooked for 30 minutes at 350 degrees. Then removed dishes, stirred around chicken and potatoes, and sprinkled one dish with parmesan before returning to oven for 30 minutes more. Turned out great. The parmesan added a lot. Next time I'll add mushrooms, too.
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12 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Mar. 1, 2013
I followed the recipe exactly, except that I did 1/2 cup brown and 1 cup white sugar (instead of all white), and I rolled the balls in sugar instead of dipping them. They were perfect after only 8 minutes (as soon as the tops were cracked). My kids are picky about cookies, but they all loved these, as did I! Definitely going in my regular cookie rotation.
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Easy Tuna Patties

Reviewed: Jul. 24, 2014
My kids who like tuna loved this. I did make a few modifications to use what I had on hand: crushed saltines instead of bread crumbs, no parmesan, and added 1/2 tsp. minced garlic.
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2 users found this review helpful

Apple Cinnamon Muffins

Reviewed: Nov. 5, 2012
I thought this was very good. I gave it four stars because I made changes: 1/2 c. white flour and 1 c. white wheat flour; sugar (1/2 c.) instead of Splenda and oil instead of applesauce in the muffins; brown sugar instead of Splenda and melted butter instead of applesauce in the topping. Also, I used cupcake liners and only baked the muffins for 20 minutes (which may have been 2 minutes too long). As others have mentioned, the recipe makes twice as much topping as you need. The muffins turned out light, moist, and delicious.
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