Carol Recipe Reviews (Pg. 1) - Allrecipes.com (18239304)

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Ricotta Cheese Cookies

Reviewed: Mar. 18, 2012
I just made these for St. Pat's Day - and instead of using vanilla I used Almond Extract - WOW - they were terrific. I also put a little dropof Almond Extract in the frosting too and sprinkled with green sugar crystals.... Also to cut down on the sugar (for my weight/diabetic friend I used the Splenda sugar blend)... I would make them again and again.....
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Baked Potato Soup

Reviewed: Oct. 16, 2011
Made this yeterday and it was terrific. I made a few changes with what I had on hand. I added 2 stalks of celery and sauted it with the onion and garlic using about 3 tablespoons of bacon drippings. I used 2 med. potatos, 1 cup of boxed instant potatos, 1 1/2 cups milk instead of 1/2 & 1/2, no hot sauce, and I didn't have cheddar cheese so I chopped up about 2 inces of Velveta and mixed it in with the soup before serving. My family couldn't get enough of it - so next time I'm going to double it.
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Mom's Chocolate Chip Cookies

Reviewed: Sep. 10, 2010
I made these today as a Thank You gift for a friend - WOW they are terrific - a "Keeper" if there ever was one.... I read the reviews first and some complained about them being flat - so after mixing the dough I put the bowl in the fridge for about 2 hours then scooped them out with my Pampered Chef meatballer/cookie scoop and baked them on a Parchment Paper lined cookie sheet for 12 minutes. They turned out perfect.... Nice and moist just the way I like cookies... Thanks for sharring....
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5 users found this review helpful

Rhubarb Pineapple Upside-Down Cake

Reviewed: Sep. 10, 2010
I made this cake for our family Labor Day celebration last week-end and every one loved it. I only baked mine for 45 mins. and that was purfect. Cooled it for 5 minutes before turning the cake over and everything still stuck to the pan. But not a problem, I just scooped it all off and smeared it over the top. The next day I had a leftover slice and added a small scoop of Cool Whip on top - and I think I would do that from now on - much better. Excellent recipe - thanks for sharring it.
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Festive Fruitcake II

Reviewed: Dec. 21, 2009
I give this recipe 4 stars only because it gave me ideas. I could not follow it as written, because I couldn't find the date bread mix - the stores were sold out due to the holiday. What I ended up using was JIFFY Bran-Date Muffin Mix. I followed the recipe for the Bran-n-date bread on the back of the box. Using 3 boxes of mix, 6 eggs, 6 Tbs. brown sugar, 1 cup milk. I added 1 cup of chopped candied cherries, 1 cup chopped dried pinepapple, 1/2 cup chopped dired appricots, 1 cup raisins and 1 cup chopped walnuts. I only dredged the raisins in flour -- but next time I would do all of them (the fruit sinks). I divided the dough into 3 small alluminum loaf pans and baked them for 50-55 minutes at 350. They turned out great. I would like to thry them the original way - but if I can't find the date bread I would make them again this way. It's a much lighter fruitcake than the traditional one. Much better too.....
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Buttery Spritz Cookies

Reviewed: Dec. 20, 2009
What an excellent recipe, I followed it as-is, not changing a thing - it was perfect.... Even my husband got into using the cookie press. The only thing you may want to do is make a double batch......
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Chicken Fajita Marinade

Reviewed: Jul. 23, 2009
I thought this marinade was fabulous. I probably used 1/2 cup beer instead of 1/4 cup, a little more spices and let it soak for 4-5 hours. My family loved it (and they are NOT easy to please). I'm even thinking about using it for a marinde for BBQ chicken. I WILL use it again and I have passed it on to all my BBQ friends. Carol, Allen Park, MI
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Rhubarb Strawberry Jam

Reviewed: May 30, 2009
I doubled the recipe and only used 5 cups of sugar after reading some of the other reviews. After I put in the Jello I added about 2 cups of frozen blueberries that I bought fresh when they were on sale and put them in my freezer. What a hit it was with every one that I gave a bowl to. It was the best jam I've ever made. Thanks... Carol, Allen Park, MI
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