Missy Recipe Reviews (Pg. 1) - Allrecipes.com (18405793)

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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Dec. 21, 2009
This truly is a classic recipe that never disappoints. I use the base dough for a variety of other chip cookies such as butterscotch and toffee chip. Love love love it!
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Iced Pumpkin Cookies

Reviewed: Dec. 21, 2009
YUM. They were a huge hit and gone in minutes. I must add that instead of the glaze I used a homemade cream cheese icing...
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Baked Potato Skins

Reviewed: Jul. 13, 2008
This was very easy to make and the results were oh-so-yummy! I made them as a side with steak and it was a perfect combination. Thanks for the great recipe!
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Slow Cooker Beef Stroganoff I

Reviewed: Dec. 21, 2009
The only thing I did differently from the recipe was added pepper (did not add salt as so many others suggested as condensed soup is usually plenty salty and it was a good call IMO). I also sautéed 8 oz of mushrooms and added at end plus a spoonful of sour cream. It really is the perfect amount of sauce to meat ratio and the right amount for 4 servings. I did double it as I was feeding 5 adults and 2 kids and I had about 3 servings leftover. It was a definite hit!
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Cinnamon Belgian Waffles

Reviewed: Dec. 1, 2012
I've made these 5-6 times now (every weekend since getting my waffle maker!). LOVE THEM! I quadruple the recipe because I have 6 kids and it makes 16 belgium waffles so there's a good amount of left overs for them to eat throughout the week. I froze them the first time but realized since they only last through the week there was no point but they did freeze and reheat quite nicely. Some tips: I use a stand mixer and start by whipping the egg whites. I then transfer them to a bowl and set aside for later. Also I never have butter milk on hand so I make sour milk to start (recommend making this your first step so it has a good amount of time to sit): 1 TBSP vinegar to make one cup milk (pour vinegar into measuring cup and add milk to equal 1 cup). Oh I must say too that I personally have never added the cinnamon (some of my kids wouldn't care for it). I've never tried another recipe and probably won't, these are just to yummy and easy!
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Perfect Pumpkin Pie

Reviewed: Dec. 21, 2009
The title says it all: PERFECT! For the best pie crust I recommend The Marie Calenders frozen pie crust. A little more than the other brands but worth every single penny!
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Carrot Cake III

Reviewed: Dec. 20, 2009
I did not make any changes to the original cake recipe although I opted to omit the pecans. I think the cake is delicious as is, defiantly the best carrot cake I have ever made and I have made A LOT of them (I make it every year for my hubby's b-day). I did however, make adjustments to the icing. I started out following it exactly but as many others said, it was WAY to sweet. I suggest the following: 1) use only half the butter (1/4 cup). 2) use 12oz cream cheese (the extra bite of the cream cheese cuts the sweetness) 3) use an extra tsp vanilla (2 tsp total)
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Out-the-Door Pancakes

Reviewed: Dec. 23, 2009
Having come up with this recipe I of course love it. If you do not have real maple syrup, I wouldn't substitute the "fake" stuff but rather just use milk. It won't have the maple flavor but because of the brown sugar instead of white sugar most recipes call for it will be sweet and flavorful. Another option would be to use all milk and add a tsp or 2 of maple flavoring. The kids (3 of them) LOVE these. My 2-yr old eats them almost faster than I can make them and my 5 yr old who usually wants to drown his pancakes is happy to eat them plain. My 6 yr old told me to "never make any other pancakes again" because she" loves them"!
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Sweet Potato Casserole IV

Reviewed: Dec. 21, 2009
Make this every year for Thanksgiving, it's always requested and every bit of it gets eaten. Even people who swear they don't like sweet potatoes LOVE this.
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Chewy Caramel

Reviewed: Aug. 13, 2010
I just made this for the first time and it is so very good. The only adjustment I made was to the cooking temp. Caramel should be cooked to the firm ball state (248 degrees). Soft ball (240) would leave it to mushy and hard ball (260) to hard. Note too that you have to stir this CONTINUOUSLY from start to finish. I walked away for 30 seconds to get a drink before it had even reached a boil and it scorched just enough to leave some dark flecks in it (luckily I don't think it affected the flavor).
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Creamy Rice Pudding

Reviewed: Mar. 13, 2009
This is a very good recipe. I only gave it 4 stars because it's not the best I have ever made. I lost the recipe that I use to use and while this came very close to being as good it wasn't quite there. I agree with some that it is a tad to sweet, next time I will cut the sugar back some. I used jasmine rice which had a creamy flavor to begin with. I personally think it is a perfect rice for rice pudding.
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Beefy Corn Bread Casserole

Reviewed: Mar. 12, 2009
In general I thought this was good. I rated it 3 stars because it's not a perfect recipe. I took the advice of so many others and added the taco seasoning. I am glad I did as I think that it would have been rather bland without it. I did use the jalepenos but kind of wish I had just used canned chilis because the peppers were so mild they almost tasted like green peppers. I have 2 major complaints: I personally thought that the corn bread was to to sweet in contrast to the beef and cheese. I think that this could be solved by leaving out the creamed corn, possibly substituting defrosted frozen corn kernels and some extra milk. My other complaint is the ratio of beef to corn bread was rather lacking. I honestly think that one package of corn muffin mix to 1 lb of beef would suffice for a family of 4. Just my own personal preference of course.
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Never Enough Green Bean Casserole

Reviewed: Dec. 21, 2009
Not saying that there was anything particularly wrong with this recipe, it just wasn't to my tasting and most definitely wasn't a hit. There was a ton left over. I was looking for something different but I guess you really shouldn't mess with a classic!
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French Toast Souffle

Reviewed: Feb. 16, 2009
I did not care for this recipe! I prepared it for a brunch we were planning with family. I read the majority of the reviews as I always do to get a sense of what might need to be done to make a good recipe that much better. It seemed the consensus agreed that it had to many eggs and needed baked longer. So I adjusted accordingly. I used 6 eggs instead of 8 and baked it 45 minutes instead of 30. It was a mushy tasteless mess. Luckily for me the brunch was canceled so the only one subjected to it was myself and my husband. We each took one bite and didn't eat the rest. I am going to try one more time only I am going to cut the milk way down (at least by half if not even totally) add more maple syrup and melt some butter and brown sugar together to add to the mixture. It is not the egg content making this dish mushy as eggs solidify but the mass amount of milk that is in it.
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