Dianne Recipe Reviews (Pg. 1) - Allrecipes.com (18779295)

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Boardwalk Quality Maple Walnut Fudge

Reviewed: Oct. 3, 2012
Very good fudge! And it couldn't be easier to make. I just melted it over low heat on the stovetop while stirring constantly. Worked great!
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Silver Dollar Pancakes (Gluten-free)

Reviewed: Feb. 26, 2012
I recently discovered that I shouldn't eat wheat and I've been following a paleo diet, so these were a nice treat. I added some cinnamon and blueberries. I thought they were a little heavy. Also a little dry, like they could have benefitted from having a little butter or oil added to the batter. A little trick for oiling the griddle or skillet: dip a paper towel in the oil and then lightly swipe the skillet.
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Ghirardelli® Dark Chocolate Truffles

Reviewed: Feb. 12, 2012
I absolutely love dark chocolate, so I knew I would love these truffles. They have an amazing smooth texture that just melts in your mouth. My chocolate was pretty hard when it came out of the fridge, so I let it warm up a bit on the counter before forming into balls. The warmth of your hands help to shape the balls as well. I rolled mine in cocoa, coconut and Valentine's sprinkles. The coconut is my favorite.
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4 users found this review helpful
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Chicken Salad with Bacon, Lettuce, and Tomato

Reviewed: Feb. 7, 2012
I really like this salad. It makes a wonderful low-carb lunch. I used uncured turkey bacon and canned chicken (a little salty, but so easy). I chopped up some avocado and just threw them in the salad. I also added some sunflower nuts. I will be making this again!
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Spaghetti Sauce II

Reviewed: Jan. 5, 2012
As written, I'm not sure I would like this recipe, but I knew it had potential. Instead of Italian sausage, I opted for the healthier Italian-seasoned ground turkey. I crumbled and browned it with the onion and garlic and let it simmer in the sauce for a couple of hours. I also added 8 oz. sliced fresh mushrooms. I left out the sugar and used plenty of fresh ground black pepper instead of the red pepper flakes. I cut the amount of herbs in half. I like the thickness the sauce has with the addition of the tomato paste. It's a very hearty sauce and the splash of red wine is wonderful.
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Parmesan Garlic Bread

Reviewed: Jan. 5, 2012
Really good, quick and easy. I never use garlic salt. Just use garlic powder and add salt to taste (you may not even need any salt if using salted butter). I used the parmesan cheese from the green can because that's all I had, and it was delicious.
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Melting Moments II

Reviewed: Jan. 5, 2012
I recieved some Melting Moments in a Christmas cookie exchange last year and loved them. The texture of these cookies isn't as good, but I still liked them. I added 1/4 tsp. salt. I made them lemon by adding the zest of one lemon to the dough and frosting with a lemon butter frosting.
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Outrageously Good Holiday Salad

Reviewed: Dec. 28, 2011
Loved this! I looked at the ingredients of this salad and my mouth started watering. It's great for the holidays because grapefruit is so delicious this time of year. To avoid the bitterness of the pith and membrane, I just cut the grapefruit in half and scoop out the flesh. If you don't like grapefruit, this is also good with craisins. I do like something a little crunchy in my salads, so I added some cashews. I used the "Poppy Seed Dressing I" recipe from this site.
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Poppy Seed Dressing I

Reviewed: Dec. 28, 2011
Good dressing. I'm usually a Hellmann's fan, but I thought this dressing would be good with the tangy zip of Miracle Whip, and it was. I did find that I liked the dressing even better when I doubled the vinegar. This was great on the "Outrageously Good Holiday Salad" recipe from this site.
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Eggnog Russian

Reviewed: Dec. 23, 2011
A nice change from our usual eggnog with spiced rum. I used Captain Morgan and Kahlua.
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Cranberry Eggnog Cornbread Scones

Reviewed: Dec. 21, 2011
Very nice. I had some eggnog that was getting over the hill and wanted to use it up. This looked like a wonderfully different and elegant recipe. I added 1/4 tsp. ground nutmeg to help bring out the eggnog flavor (and because I love nutmeg). I ended up adding more eggnog to make the dough stick together. I made an eggnog-rum glaze to drizzle on top: I combined 1 1/2 Tbsp. melted butter, 1 tsp. corn syrup, 1/2 tsp. rum flavoring, 3/4 cup confectioners' sugar and 2 Tbsp. eggnog (add more or less eggnog to get the correct drizzling consistency). I then just put the glaze in a baggie, snipped off the corner and drizzled in a zig-zag pattern, letting the glaze run over the edges of the scones. Delish! Especially served warm with a nice cup of tea.
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Butter Icing for Cookies

Reviewed: Dec. 21, 2011
This is a great icing. I didn't have cream on hand, so I used skim milk. Worked just fine. I used this icing to frost my Spritz cookies. Since the cookies were almond flavored, I added 1/2 tsp. almond extract to the icing.
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Buckeye Balls II

Reviewed: Dec. 16, 2011
These came out wonderful. Smooth, light and creamy filling and a chocolate mixture that is easy to work with. I made my balls smaller and ended up with about 48, so I had to double the chocolate mixture. I also recommend adding the powdered sugar slowly, because you might not need as much the recipe states.
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Vanilla Glaze

Reviewed: Dec. 14, 2011
I actually give the modified version of this recipe 5 stars. All of the reviews say to use 1 Tbsp. butter and 1 Tbsp. corn syrup, so that's what I did. I also doubled the vanilla. It was perfect to spread on the "Big Soft Ginger Cookies" recipe from this site.
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Big Soft Ginger Cookies

Reviewed: Dec. 14, 2011
Delicious, soft and chewy. They also look beautiful! I've had a real craving for gingerbread of some sort this season and these hit the spot. Easy to make and just the right spices. I used unsalted butter instead of margarine and the texture is outstanding. I iced some of the cookies with a vanilla glaze, which was very tasty too. (Mine came out a lot lighter in color than the main recipe photo, even though I used dark molasses. Wonder why....)
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Cheddar-Thyme Flaky Biscuits

Reviewed: Dec. 10, 2011
A little too sweet, but otherwise very good. Nice texture and I love the cheddar-thyme combo. Great with beef stew.
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Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: Dec. 6, 2011
Really good cookies! I doubled the vanilla and chilled the dough to prevent the cookies from spreading too much. I used my smallest cookie scoop. I stirred in the entire bag of dark chocolate chips and then pressed an extra 3/4 cup chips on top of the cookies right out of the oven. The cookies definitely needed extra chocolate chips! (I finally was able to locate the Nestle Dark Chocolate Chips at Target.)
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 2, 2011
Very good cookie. I love double chocolate cookies. I couldn't find the dark chocolate chips, so I used semi-sweet. These have a nice texture, light and crispy, yet still a little chewy. I wanted to make them more festive for the holidays, so I added 1/2 tsp. peppermint extract and about 10 peppermint candies, crushed. I saved the pretty pieces of peppermint to press onto the top of the cookies after they came out of the oven. It added a nice little crunch. No complaints here about being too salty - I used unsalted butter and 1/2 tsp. salt and they are fine. ***Update: I first reviewed this recipe when they were right out of the oven. I really liked them then. But now it's a couple days later and they are really dry and crunchy.
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Sloppy Joes II

Reviewed: Nov. 16, 2011
Tasty, easy recipe for sloppy joes. Perfect for a busy weeknight.
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5 users found this review helpful

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