Kim's Cooking Now! Recipe Reviews (Pg. 4) - Allrecipes.com (18769449)

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Apple Banana Cupcakes

Reviewed: Jan. 27, 2014
These were delicious! I made half a recipe and topped them with a cinnamon cream cheese frosting. I made them exactly as written, and wouldn't change a thing. They were moist with just the right balance of apple and banana, and perfectly spiced. Will make these again!
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Marlene's Yogurt Berry Smoothie

Reviewed: Jan. 20, 2014
I really enjoyed this. I subbed almond milk for the soy milk, and a handful of almonds in place of the flax seed meal. Other than those adjustments, I followed the recipe. Super yummy and filling. Will make again. Saved to my recipe box! Thanks.
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Down Under Lemon Tart

Reviewed: Jan. 20, 2014
I made this for a dinner party yesterday, and it was delicious! I made the lemon tart as written, but also added a top layer of cream cheese/cool whip and then topped with some fresh strawberries & blackberries. The crust is wonderful and the lemon part had just the right amount of tartness. The only reason that I added a top layer is because my tart pan was 11", and I had adjusted the recipe for 10 servings rather than 8, and it ended up not as thick as I would have liked compared to the crust. It needed something on top to bring the thickness up to the top edge of the crust - thus the reason for my addition. My review is only based on the flavor of the lemon mixture & the crust dough, and not my addition.
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Thanksgiving Leftovers Casserole

Reviewed: Nov. 29, 2013
I was surprised that I liked this, as I AM NOT a casserole person at all. The green beans that I made for Thanksgiving had miracle whip, bacon and onions, so I just used those in place of the frozen mixed veggies and miracle whip in the recipe. What I did like a lot about this is that it sure saves on space in the refrigerator! Rather than 3 or 4 containers of leftovers, you just have one casserole dish.
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Frozen Mango Madness

Reviewed: Nov. 5, 2013
This needed major doctoring in order to be drinkable for my taste. I did use lime juice, rather than lemon juice, as the submitter said it was an okay substitution in the recipe and I had fresh squeezed lime juice readily available. I found it way to "boozey" and even bitter tasting. To doctor it up, I added some frozen peaches and some sugar. Blended it in my Vitamix, and then served it with a bit of 7-up. Made it drinkable, but not something I'd make again. Sorry!
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Nutella® Roll Up

Reviewed: Nov. 3, 2013
Doesn't get much easier than this! The kids gobbled these down when they got home from school. Very good.
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Amazing No Cook Spinach Artichoke Dip

Reviewed: Nov. 3, 2013
Quick, easy and delicious! Enough said.
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Rosemary Pull-Apart Dinner Rolls

Reviewed: Oct. 29, 2013
These are delicious! I made these to take to a pasta pot luck dinner for my daughter's high school swim team last night, and they were the first to go of all of the bread choices. I followed the recipe, except that I just pulled small amounts of dough off, forming and panning them as I went. I got 20 medium sized rolls from one batch. I've added this recipe to my Thanksgiving menu this year. Love the rosemary flavor!
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Wisconsin Bratwurst

Reviewed: Oct. 24, 2013
I was born and raised in Wisconsin, and this is definitely how I remember brats as a kid! I used Johnsonville brats (as they are a WI company, and know their stuff when it comes to brats). I paired these with some Ore-Ida Zesties fries and a ramekin of baked beans. #notsohomesickanymore
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Apple Cobbler Crumble

Reviewed: Oct. 22, 2013
Delicious! I scaled this down to make it in six ramekins rather than the 9 x 9 pan (half the flour, half the sugar and half the butter, and left everything else the same - which was the perfect amounts). My son ate two of them for dessert tonight, and then asked when I was going to make it again! This was quick and easy, and is going in the recipe box! Thanks!
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Party Size Sausage Calzone

Reviewed: Oct. 18, 2013
These were tasty! I browned off some Mild Johnsonville Ground Sausage, made my own dough (I used the Garlic Lover's Pizza Dough for the Bread Machine recipe - also from this site), and also made the Exquisite Pizza Sauce recipe from this site for the sauce. Served them with a nice tossed salad for a great Friday night dinner!
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Pumpkin Spice Cupcakes With Cream Cheese Frosting

Reviewed: Oct. 16, 2013
These were very tasty cupcakes. I was hoping they would be a little lighter and less dense. My first pan ended up a bit under-done in the center, even though the toothpick came out clean, so I left the second pan in for about 27 minutes (better). The cinnamon cream cheese frosting is delicious!
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Amazing Muffin Cups

Reviewed: Oct. 14, 2013
Quick and easy! I used Ore-Ida tator tots (2 per silicone muffin cup) instead of the frozen hash browns, and 1/2 package of Johnsonville Ground Mild Italian Sausage instead of the breakfast links. I agree with others that the 2 cups of cheese would have been too much, and I used about half that amount. These were so cute, and made a nice "Brinner" (Breakfast for Dinner) tonight! I served it with quartered tomatoes with basil, toast & OJ. Had dinner on the table in no time. Thanks Johnsonville! UPDATE (4/13/14): I made these again today, and this time I took the advice from Baking Nana and used russet potatoes shredded in my food processor, rinsed in my salad spinner and spun dry. Worked great (much better than the tator tots I used last time)! I only used 8 links of Johnsonville Original Breakfast Sausage (cutting each link into 6 pieces, and using 4 pieces per muffin cup. I also used pepper jack cheese which I shredded myself (about 1 cup), because that's what I had on hand. These turned out perfect! So pretty, so tasty, and the perfect addition to our brunch today.
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Creamy Pesto Gnocchi with Italian Sausage

Reviewed: Oct. 2, 2013
I really liked this. It certainly is quick and easy. I used my own homemade pesto, some red, yellow & orange peppers that I had on hand, and threw in some onion that I had left in the frig to use up. Other than that, I followed the recipe. I really liked how the light cream and pesto made a nice sauce that coated the gnocchi perfectly. Yum!
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Maple Basted Roast Turkey with Cranberry Pan Gravy

Reviewed: Sep. 24, 2013
WHY do we only make turkey for Thanksgiving or Christmas? My family loves a roast turkey - OMG - they were fighting over it while I was trying to take pictures! I bought a 9 lb. turkey - just a small one to feed my family of 4 and a friend that is visiting us from NJ. I was all set to make the gravy - had all of the ingredients ready, but when I took the turkey out of the wrap - BONUS - Butterball know includes a concentrated turkey gravy in the cavity of their turkeys! Change of plans - as I wasn't sure how my family would have liked the cranberry pan gravy anyway - so I went with the included gravy packet and prepared it as directed on the packet. It was delicious gravy, by the way. I did add a bit of olive oil to the lemon juice (because I wanted the skin to crisp up nicely) and also gave it a sprinkle of salt and pepper before placing in the oven. As for the maple syrup, I read other reviewers comments that the drippings were too sweet, so I just basted the turkey twice, maybe using 1/8 of a cup of syrup, just enough to coat the bird, but not so much that it was dripping down. It added just the right amount of sweetness for us. Yum!
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Turkey Bacon Breakfast Burrito

Reviewed: Sep. 17, 2013
My family liked it! We had breakfast for dinner tonight, and this came together fairly quick. I skipped the avocado - but other than that, followed the recipe. I'm looking forward to having one again for breakfast tomorrow.
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Mediterranean Turkey Pasta Salad

Reviewed: Sep. 10, 2013
Fabulous! My husband said it's a "do it again", and he doesn't say that very often. Last week, I had grilled a 3lb. Butterball boneless breast of turkey roast to use for their Grilled Turkey Cuban Sandwiches (also on this site). I only used half of it for the sandwiches, so I diced up the rest of the grilled breast and popped it in the freezer for another use. It worked PERFECT having that readily available for this recipe. I did scale this recipe down to 4 servings for my family, and just kind of eyeballed all of the ingredients, with the exception of the vinaigrette. For the vinaigrette, I used 1/8 cup red wine vinegar to 3/8 cups extra virgin olive oil, 2 cloves of crushed garlic & 1 tsp. oregano (as my hubby doesn't care for over-dressed pasta salads). I also added 4 leaves of fresh basil - just because! This one is going in the recipe box. Thanks Butterball!
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Cinnamon-Raisin Yogurt Biscuits

Reviewed: Sep. 6, 2013
These were a tasty breakfast treat this morning. I did use Dannon Light & Fit Greek vanilla yogurt, as that is what I had on hand, and it worked great. My only recommendation would be to try to handle the dough as little as possible, to ensure a light and flaky biscuit. My kids frowned at the addition of the raisins, so I will omit the raisins next time, but that's just personal preference. Thanks for sharing these GFG!
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Grilled Turkey Cuban Sandwiches

Reviewed: Sep. 3, 2013
This was a hit with my family. We all loved it! I grilled the turkey breast the day before, and refrigerated it whole. I sliced it up while cold (which I think is easier), right before assembling the sandwiches. I made my own honey mustard sauce with equal parts dijon mustard to honey. I didn't have a heavy iron skillet or a brick to keep the sandwich pressed while on the grill, so I used my Pampered Chef rectangular baking stone, which worked perfectly! We will be making these again! Yum!
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Chocolate Chip Pumpkin Spice Cookies

Reviewed: Sep. 3, 2013
Hmmm . . . you really can't roll the dough into 1-inch balls with your hands, that's for sure. The dough is way too sticky, and that would have been a huge mess. I chose to use a 1" cookie scoop, which worked great. Here's the thing, these do not flatten as they cook. They are more like a muffin ball than a cookie really (as the recipe is written). Not a bad thing, just want those that are expecting "cookies" to be prepared. So, for the 2nd sheet that I baked, I dipped my fingers in flour and flattened them, so they would be more cookie-like, and also cook more evenly, as my first tray (the ball ones), were done on the outside, but slightly underdone in the middle. Worked better, but you could see some of the flour on the cookies, even after baking. 3rd sheet, I flattened again, but this time dipped my fingers in coconut oil first, which turned out to be the best of the 3 sheets. The look more like a pumpkin cookie! I got 34 cookies using the cookie scoop. They taste good (very dense), but not sure I'd make this one again.
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