KittyMama06 Recipe Reviews (Pg. 1) - Allrecipes.com (187437130)

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Ranch Oyster Crackers

Reviewed: Feb. 26, 2013
So-so recipe. I think the whole package of ranch dressing mix was too much. It had a very intense flavor, almost a bit too overwhelming for me. The next time I think I will half the amount of dressing.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 25, 2013
SO good! I made the recipe as stated except I had to bake it at 325 because I had a dark, non-stick Bundt pan. I baked it for 55 minutes and it came out perfect. I was a little nervous with the cup of oil but since this was a special occasion I decided to go for it. I'm happy I made this the day before the event because I really feel that the oil had a chance to soak into the cake and it tasted less greasy (had to try a little taste...hehehe). I topped it with the recommended Satiny Chocolate Cake. It was a huge hit...moist and decadent. Cannot wait to make this again. Thank you for sharing!
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Poppy Seed Chicken Casserole

Reviewed: Feb. 21, 2013
This was very rich but tasty. I added some garlic powder and Italian seasoning to boost the flavor. I also added a handful of frozen peas to get some veggies into it. I cut back on the amount of butter in the topping to about 2 tbsp and I also only added about a cup of cheese (to make it less fattening!). I used leftover rotisserie chicken and it added a nice flavorful boost. To be honest, I wasn't blown away by it, but it was a nice easy recipe that my family enjoyed.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Feb. 20, 2013
YUM, these are such tasty cupcakes! The dough is simple to make and you can use a variety of cake flavors. I recommend the yellow cake because it really helps to enhance the cookie dough flavor. Chocolate cake kind of masked the cookie dough taste. Like the recipe submitter said, it is imperative not to over-bake. The dough needs to be a little sticky on the inside...otherwise it won't taste like cookie dough, but a dry and crumbly cookie. It's the kind of recipe that you may have to play with a little based on your oven, elevation, etc. but it's so worth it!
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Smooth Sweet Tea

Reviewed: Feb. 14, 2013
Best sweet tea ever! Do not neglect to add the baking soda. That is what makes it taste like traditional, old-fashioned sweet tea. I fell in love with sweet tea while attending a teaching conference in South Carolina and I wanted to recreate it at home. When I make this, it tastes almost as good as the real deal I had in the south. Brings back great memories of an exciting time. Thank you for sharing this simple and delicious recipe!!
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Sweet Potato Minestrone

Reviewed: Feb. 14, 2013
Delicious! Perfect meatless option to have during Lent and full of veggies. My family doesn't really like sweet potatoes but they are so good for us. This is one of the few recipes I can make with sweet potatoes that everyone will actually eat. My mom, who loves sweet potatoes, gobbles this recipe up.
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Boiled Fruitcake

Reviewed: Feb. 13, 2013
I have made this 2 Christmases in a row and WOW, it is incredible! I used candied fruitcake mixed fruit that you buy in the store that I soaked in amaretto for about 2 weeks prior to baking. The day I prepared it, I used regular dried fruit. This year I used apricots and strawberries and it was delicious. Instead of mixed spice, I used a combination of nutmeg, cinnamon, and pumpkin pie spice. I also added vanilla extract. It's really such a versatile recipe, as long as you get the basic preparation. I feel you can experiment with different fruits, nuts, and spices. I also didn't use the newspaper...I just covered the pan with parchment paper on the inside and foil on the outside. Don't be intimidated by fruitcake or think that it's not for you. I have converted people who hated fruitcake with this recipe. It is so moist, dense, and sweet. I can see this becoming a Christmas tradition in my household. You must try it!
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