MOLLYSMAMA Recipe Reviews (Pg. 1) - Allrecipes.com (18337044)

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Peanut Butter Bars I

Reviewed: Dec. 24, 2013
I made it exactly as shown, the whole pan was devoured in a flash!
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Frosted Cranberries

Reviewed: Dec. 24, 2013
I used a tablespoon of light corn syrup. Worked great! YUMMY!!
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Marshmallow Fondant

Reviewed: Apr. 25, 2013
So simple and definitely tastes better than what you can buy in the store. Super easy to make-I followed the recipe exactly. I thought about using the marshmallow fluff, the mini marshmallows are cheaper, and I couldn't find a 16 oz. jar of fluff, either. Used my heavy duty stand mixer with the dough hook, as others suggested, and it wasn't very messy.
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2 users found this review helpful

Onion-Cheese Yeast Rolls

Reviewed: Dec. 24, 2011
These are quick to make (for yeast breads). That's the basic recipe, but sometimes I switch it up a bit and substitute 1/2 C. tomato sauce for the 1/2 C. Water to add some extra tang & makes them turn a cheezy orange color. It also handles more cheese - up to 2 C.
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Chocolate Covered Cherry Cookie Frosting

Reviewed: Dec. 10, 2011
Delish! I added about 2 teaspoons of corn syrup with the milk butter & chocolate to make the icing hard and glossy. That way the cookies don't stick together.
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6 users found this review helpful

Cake Mix Cinnamon Rolls

Reviewed: Dec. 24, 2010
The dough is light and fluffy, but in my opinion needed about 1 C white sugar, use milk rather than water, and add 1 teaspoon of salt. I also added about 1 1/2- 2 Cups of additional flour. I doubled the cinnamon sugar and added about 1/4 of cocoa powder to it (my secret ingredient). YUM!
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5 users found this review helpful

Coconut Pecan Frosting I

Reviewed: May 15, 2010
I like it with the sweetened condensed milk! It's less sweet, and more creamy caramel tasting than the kind made with evaporated milk. YUM!
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2 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 18, 2010
Yum! Only change I made was used self-rising flour, and put it into 2 loaf pans rather than a 9" round. I used golden raisins as it's our preference, and I sure am glad I didn't cut back on them.
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4 users found this review helpful

No Bake Fudge Cookies

Reviewed: Mar. 5, 2010
These are great. When I was a child, my mom left out the peanut butter, used 2 C oats and added 1 C coconut & kept the raisins. She'd also make them with about 1 C chopped pecans. Yum!
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4 users found this review helpful

Ham and Swiss Braid

Reviewed: Dec. 24, 2009
I've had this taped to a recipe card for years and it always turns out wonderful. I add carmelized onions, and sometimes I double the recipe and freeze one for later. (Just let it thaw in the fridge overnight before baking.)
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4 users found this review helpful

Rich Italian Sausage and Potato Soup

Reviewed: Sep. 18, 2009
This was great. I doubled the potatoes and also used ground italian sausage rather than links, and 2 slices bacon rather than pancetta. I cooked the potatoes in the chicken broth first and then used the immersion blender to puree some of it to give it some texture. Then I added everything else, and added the cream just before serving. YUM!
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Juicy Roasted Chicken

Reviewed: Oct. 14, 2008
MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you don't wanna trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!
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Dump Cake V

Reviewed: Apr. 27, 2008
Super easy and tastes great! The only changes I made were no coconut and I used sliced almonds. Everybody loved it & YES, serve with ice cream - Yummalicious!
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2 users found this review helpful

Grandma's Doughnuts

Reviewed: Mar. 7, 2008
Yup - these are good! They still taste kinda like a biscuit, but if you put some glaze on them, they are just sweet enough. I too used reduced fat, grand sized canned biscuits, and made some vanilla glaze. Then I got creative and added chocolate syrup to part, and strawberry syrup to another part. They all tasted yummy - my 4 yr. old raved!
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Sauerkraut Soup II

Reviewed: Jan. 17, 2008
This was delicious-it made a nice lunch after being outside shoveling snow! I changed this a bit with low fat soups, low salt chicken broth, added fresh carrots, celery and mushrooms and then added 1/2 C. of fat free cream cheese to add to the creamy texture. YUMMO!
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5 users found this review helpful

Killer Cranberry Chutney

Reviewed: Dec. 31, 2007
This was so delicious - everybody loved it. It makes a big pot, so be prepared to freeze the leftovers. I added 1 t. of powdered ginger, could probably have added even more. I also felt like I could have even used a whole onion.
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13 users found this review helpful

Ground Turkey Noodle Bake

Reviewed: Dec. 10, 2007
We liked it, I used a sharp, aged provolone which added some zing. It did taste a bit like lasagna.
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2 users found this review helpful

Cranberry Nut Bread II

Reviewed: Dec. 2, 2007
This tastes great! I doubled the recipe to make 2 loaves. I also used oil rather than butter (was tempted to use applesauce, but didn't have any), and next time I think I'll cut the cranberries down to 1 cup per loaf. It was a little heavy on the berries for me.
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4 users found this review helpful

Awesome Carrot Muffins

Reviewed: Nov. 28, 2007
I followed the advice of others here and substituted the oil with 1 C applesauce and 1/4 C oil, used 2 t. cinnamon, 1/2 t. nutmeg, 2 C of finely minced carrot, eliminated the baking powder and added 1 t. vanilla. They were good this way, but not exactly what I'd call "Awesome", but I didn't add frosting, just dusted with some powdered sugar.
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Three Berry Pie

Reviewed: Nov. 17, 2007
This is the 2nd time I've made this receipe. I also used 1/4 C. cornstarch, and a package of the triple berry mix from the "Club" store. It turns out perfect. First time I used a 9" pie pan and I thought it was a little thin, this time I used and 8" to make it thicker. Still yummy & not runny!
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Displaying results 1-20 (of 43) reviews
 
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