Judy Cowan Recipe Reviews (Pg. 2) - Allrecipes.com (18419712)

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Judy Cowan

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Classic Peanut Butter Cookies

Reviewed: Jun. 7, 2012
AWESOME cookies! I used margarine and creamy peanut butter. I also added the extra 1/4 c of flour and peanut butter that a lot of people suggested. I chilled the dough for 20 mins or so, then used a cookie scoop instead of making balls. I just left them instead of flattening them. I really like how they came out this way. YUM!
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Omelet Biscuit Cups

Reviewed: Jun. 3, 2012
I made these this morning with bacon bits and cheddar cheese. Everyone liked them. Can't wait to try different variations!
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Chewy Coconut Cookies

Reviewed: Jun. 3, 2012
My first batch did come out a little too flat (but crispy and chewy.. not sure it was a bad thing). I added more flour (bout 1/3 cup) and the rest came out poofier. They are more cake-y now tho.. so not sure which way I like the best! Next time, I will add extra flour more coconut and I may try real butter for more of a buttery taste. I'm a coconut fan so I really enjoyed these! Oh, and I used a regular cookie scoop and cooked them for 13 min's.
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Tiny Shortbread Tarts

Reviewed: May 13, 2012
I looooove the cookie part.. not too sweet! It's a good thing cuz I had some left over buttercream from some cupcakes I made last weekend, so I put a squish of that on the bottom, and topped with cherry pie filling.. so pretty much a cherry cream tart. SOOOO GOOD! I made two sizes, mini and regular (reg muffin tins), I used cooking spray and made 1" balls for the small tin, 1 1/2" balls for the big tins. Then I pressed them into the cups and part way up the sides.. trying to keep them pretty even. I had NO problems with puffing or anything! Ty for the simple but yummy recipe! Now I just gotta stop eating them! -_-
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Simple Stromboli

Reviewed: Apr. 19, 2012
I am the recipe submitter and I usually make 3 of these at a time. The bread loaves I buy are in packages of 3 and I have boys.. so..nuff said! I never add salt or pepper.. the meats are salty enough. The bulk sausage I use is the 1 pound log. Make sure you seal the dough good so that you don't have any leaks!
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Easy Rocky Road Candy

Reviewed: Apr. 19, 2012
I am the recipe poster.. and I always use margarine in this recipe (guess allrecipes changed it).. it's just cheaper and it's so good I can't see real butter making it any better! But, it's up to you if you want to use butter or margarine. Oh and I also use walnuts.. not pecans for the same reason!
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Pumpkin Cake II

Reviewed: Dec. 24, 2011
I absolutely LOVE this cake. It's one of the best cakes i've ever tried. The only problem I had was when baking in a bundt pan, it sticks. I thought it stuck the first time because I only sprayed it with cooking spray. So the second time I greased and floured the pan, thoroughly, but it still stuck on the sides and the center. It's still edible, just not as pretty. I was going to take it to my fam's christmas dinner, but I am going to make another one and use a 13x9 cake pan instead. I will keep the messed up one for my house. (yay!) I also decreased sugar to 2/3 cup and used 15 oz of pumpkin.
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Milly's Oatmeal Brownies

Reviewed: Dec. 20, 2011
It was ok.. but maybe I over cooked it a little (25 mins @ 350, 8 mins @ 325 as per another reviewer) cuz mine were't gooey at all and a little cakey, dry and blandish. They would be good as a breakfast item with a glass of milk for kids that don't like to eat breakfast. Ty anyway, i'm sure I did something wrong!
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Chocolate Dream Bars

Reviewed: Feb. 12, 2011
Let me start my review by saying while all the ingredients of this bar (minus the bottom) taste yummy on thier own, I wasn't impressed with the outcome. It sounds yummy and decadent, but they didn't come together and blend well together (tastewise). Maybe because of the layering, because we all know, take the bottom away and they are a peanutbutter rice kripspie treat dipped in chocolate and what's not good about that?? But those would have been better than these bars. Didn't like the bottoms at all. I'm still giving them 3 stars because they are edible... just not a recipe that I will be making again. My husband and 2 boys agree that they were nothing special. :/
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Cream Filled Cupcakes

Reviewed: Jan. 2, 2011
Use the Satiny Chocolate glaze (on this website) on top....it's perfect for these!! Like chocolate genache (sp?) but way easier!
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Famous Coconut-Almond Balls

Reviewed: Dec. 26, 2010
These were very yummy! I thought I would try to roll the coconut/corn syrup mixture into a log and try cutting them after taking them out of the freezer. I ended up just rolling them into balls anyway! It's the only way to do it. I do recommend sticking the coconut mixture in the freezer for a bit tho, it did help to keep it stiff. I also added 1/3 cup corn syrup and a whole bag of coconut. I dipped the balls and lifted them out with a fork. Just lay the almond on top right after you dip and they stay nicely. I put them in goodie bags, no problem with the almonds coming off.
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Peanut Butter Cookie Cups

Reviewed: Dec. 22, 2010
AWESOME and EASY! I used the Betty Crocker Pb cookie mix and it made about 32 1" pb cookie cups. Just roll the dough into 1" balls and put in the mini muffin cups. No need to press dough or anything. I also didn't grease the muffin tin. I froze the unwrapped pb cups ahead of time, then after the cookie cups cool a few min's I just press them into the middle. Then, stick the muffin tin into the fridge and let them completely cool (till the pb cup hardens again). Then use a small spatula to lift out. No problem with sticking for me! Love these!!!!
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Austrian Chocolate Balls

Reviewed: Dec. 22, 2010
Ok, I made these into the tiny 3/4 inch balls the recipes calls for and baked them on parchment paper...which means they STAYED little tiny balls after they cooked. I'm sure had I not used parchment, they would have spread a little. They are very cute..but small! The glaze did NOT work for me AT ALL. I ended up melting some chocolate chips with a little shortening and just dipped in that. They came out looking like little chestnuts...very cute for the holidays! :) They taste good too! The not too sweet cookie with the sweet chocolate on top is perfect!
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No Bake Cookies I

Reviewed: Dec. 10, 2010
These are ALWAYS good! And I love that the ingredients are usually on hand. I didn't have butter OR stick margarine, so I used my light tub margarine and reduced fat peanut butter. I used just a tad less milk to make up for the extra water in the tub margarine and they came out GREAT! Using a cookie scoop works great too.
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Black Chocolate Cake

Reviewed: Nov. 7, 2010
I made cream filled cupcakes using this recipe for the cake and the Satiny Chocolate Glaze on this site for the tops (canned white frosting for the squiggles). The cake is SPOT on for these cupcakes. At first I thought they were a bit dry as I'm used to the cake mix chocolate cakes, but when you hit the cream filling it's a PERFECT combo! The color is also a deep dark chocolate. THANKS for such a wonderful recipe!
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Satiny Chocolate Glaze

Reviewed: Nov. 7, 2010
WONDERFUL glaze! Perfect for cupcakes! I made the cream filled cupcakes using the Black Chocolate Cake recipe here and I just dipped the filled cupcakes into the glaze. I did use some milk chocolate chips (a little less than half) with the semi sweet. I ended up needing to make another batch because I made both jumbo and regular cupcakes. The regular sized cupcakes were the easiest to dip. The glaze is forgiving so you can use a cake spatula or spoon to cover spots that you miss. It hardens like a chocolate genache..LOVE it!
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Harvest Pumpkin Cupcakes

Reviewed: Nov. 7, 2010
This is a great cupcake! It is a bit more dense than other cupcakes, but that's just because the pumpkin is a heavier ingredient. Still light enough to be a cupcake tho. I baked mine for only 20 min's, timed it for 30, but checked after 20 and they were done! Could've even cooked a little less. I would check them after 18 min's. I used regular vanilla and made my own pumpkin pie spice. The biggest difference was that I added at least 1 cup more of powdered sugar to the frosting. I wanted to pipe it on the cupcakes and as written, it's WAY to thin for that! All in all, it tasted really good!
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Spider Cupcakes

Reviewed: Nov. 2, 2010
I used red pull apart licorice for the legs (it helps to use a toothpick to poke it down into the cake), and slices of marshmallow and m&ms for the eyes. Everybody loved them. Next year i'm gonna add cherry pie filling in the middle for some blood and guts! WAAAAHAHAHAHA!
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Buttercream Frosting

Reviewed: Sep. 30, 2010
I have been making this for years and everybody loves my cakes because of it! The recipe that I have perfected is 1 cup (2 sticks) slightly softened margarine, 8 to 9 cups confectioners or powdered sugar, 2 to 3 tsp vanilla and milk a few tbsp at a time to desired consistency. This makes quite a bit (I frost a double layer 13x9 cake and have some left over). Left overs can be stored in an air tight container in the fridge. If 9 cups seems like too much sugar, it's not, trust me! The key is to keep tasting to make sure you get the balance of margarine and powdered sugar right! I also frost the top of the bottom layer, chill it to firm the frosting, then put on top layer and frost all of it. Keep putting in the fridge to keep it firm.
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Ham and Cheese Bowties

Reviewed: Sep. 26, 2010
Very good!! Used 1/2 colby and the rest a mix of stronger cheeses. Cheddar, italian mix and more parmesan. I increased ingredients, some I doubled (pasta) and the meat and some I just increased 1 1/2 times. Used very little salt. Doubling the pasta made it just enuf to fill a 13x9 pan! After I added the parmesan on top I sprinkled on some panko bread crumbs for some crunchiness. It was AWESOME. My mom loved it and my I-hate-pasta son even liked it!
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