Katie McCoy Recipe Reviews (Pg. 1) - Allrecipes.com (18407059)

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Katie McCoy





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Kathy's Delicious Italian Pasta Salad

Reviewed: Jan. 27, 2014
I followed this recipe exactly and it was a huge hit. Instead of just red roasted peppers I found a jar of red and yellow roasted peppers and they were sweet and added wonderful flavor. I think having a great balsamic vinegar is key. I cut the salami into thin strips as directed. All the men at the gathering raved about this salad - I'll be making it again!
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Juicy Thanksgiving Turkey

Reviewed: Nov. 27, 2012
This turned out awesome for me! I used a roaster oven and had a 20 lb. turkey. I used a Tom Douglas Turkey Rub in place of the herbs - they had the same herbs pretty much. I buttered the turkey inside and out before putting the rub on then I used a can of chicken broth and the bottle of champagne. I don't usually care much for turkey but this was the best I have tasted - it was so, so moist.I plan on doing this next year - maybe throughout the year. Thanks for sharing the recipe!
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Coconut Cream Cake I

Reviewed: Jul. 12, 2010
This is an awesome coconut cake recipe - I've made it many, many times and have shared the recipe with several people as well. It's always a huge hit! I make it in a 9x13" oblong glass pan. I use a can of coconut milk (not the lowfat version) and the sweetened condensed milk. I let it rest overnight in a cool place. I frost it with a cream cheese frosting that has a carton of whipped topping folded in to it (1/4 stick of butter, 4 oz. cream cheese, half a box of powdered sugar, 1/2 teasp. vanilla and 1/4 teasp. coconut extract then fold in the whipped topping). I liberally sprinkle coconut on top - but I also toast some coconut to sprinkle on top as well. This is a great recipe - not too sweet and light and lovely coconut flavor!
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Best Ever Popcorn Balls

Reviewed: Nov. 22, 2009
I have been making pop corn balls my whole life and these were way too gooey and way too sweet. I ahve never used powdered (confectioners) sugar in making pop corn balls, nor have I used marshmallows so I wanted to give it a try. I'm going to place them in the oven and bake them so they are crackly and not so gooey. I couldn't taste anything but sugar and air popped corn - they really need salt and vanilla. This was disappointing to me but I can see how others love the ease of not having to use a candy thermometer. I'll stick to my old trusty recipe from now on!
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Blueberry Cream Cheese Pound Cake II

Reviewed: Jun. 10, 2008
I love this recipe! I have made this countless times and always give out the recipe. I used the glaze once only and thereafter have only used a dusting of powdered sugar. I've never tried it with a lemon cake mix but that sounds great! If my cream cheese isn't at room temperature I microwave it for a few seconds to soften it. I find the best results to be with Betty Crocker cake mixes - if I use another it is way too moist. I've also forgotten to add the sugar and it just makes the blueberries a little more tart. I've tried frozen blueberries but much prefer the canned, well drained and rinsed well and folded really gently into the batter. I made it this morning for my department - it's always a hit with them!
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