ReadingPenguin Recipe Reviews (Pg. 1) - Allrecipes.com (187257691)

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MySweetCreations Peanut Butter Cookie Pie

Reviewed: Jan. 27, 2013
A very rich cake that looks and tastes like decadent junk food. I only used 2 cups of cool-whip in the filling so as not to dilute the peanut butter flavor. I stuck the finished cake in the freezer for about 3 hours before serving. The crust came apart a bit when cut, but it was tasty never the less. Husband loved it, rating it at five stars. I liked it a lot, but find that it's not my favorite, meriting around for stars. Overall, something I would do again.
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Orange Chocolate Swirl Cheesecake

Reviewed: Jan. 16, 2013
Absolutely delicious, with a few tiny alterations. I used chocolate cookie crumbs instead of graham crackers, an replaced the orange juice with 4 tsp. orange extract. It made a solid, weighty cheesecake with a very thick texture and a pleasant flavor.
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Quick Cheeseburger Pie

Reviewed: Jan. 16, 2013
I did this a little bit differently. I used ready made pie crust, pre-baked it for about 8 minutes. Hubbie hates pickles, so I omitted both the pickles and the juice. I added about 1/3 cup A1 steak sauce instead, since we both enjoy that on cheeseburgers. The result was an extremely savory and delicious pie that reminded us of our favorite steakhouse burgers. I will do this again.
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Red Velvet Cupcakes

Reviewed: Jan. 12, 2013
This was my first red velvet recipe, and I think it's the one I'll stick with! Based on some of the reviews, I did make a few adjustments. I used 2 1/4 cups of flour, 2 1/4 cups sugar, and doubled the vanilla in the batter. I also used buttermilk instead of milk. They came out moist, rich, and delicious. I'll definitely be making these again!
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Chuck's Favorite Mac and Cheese

Reviewed: Jan. 12, 2013
5 stars! I make this all of the time now, it's one of my husband's favorites. I double the shredded cheese, and add roughly 1/4 cup of milk as per some of the reviewer's suggestions. I usually substitute crushed Ritz crackers for the bread crumbs, as we like their crunchy texture and buttery flavor. With these simple alterations, this dish is always a winner.
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Garlic Shrimp and Pasta

Reviewed: Jan. 12, 2013
3.5 stars: I made this for husband and I. I followed the recipe exactly, except I decided to double the garlic because we love a strong garlic flavor. Overall, we found it was a mixed meal. The shrimp was delicious, but any bite of the pasta by itself was fairly bland. If I were to make this again, I would definitely add something--perhaps some onion or more herbs to give the sauce more flavor.
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