Ablaine22 Recipe Reviews (Pg. 1) - Allrecipes.com (187836037)

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Brooke's Best Bombshell Brownies

Reviewed: May 2, 2014
These are a keeper. Bottom line, if you like a dense fudge brownie this is your new go to recipe and you will never need to look again. All of the tips in the reviews are awesome, I suggest reading them and finding the tweaks that sound good to you. I think the best overall is to split the sugar into half white, half brown. Also, to line your baking dish with parchment paper! you can lift those babies right out of there, so much easier! I'm a huge fan of parchment paper, I'm surprised I've never thought to use it for brownies.
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Simple Slow Cooker Meatloaf

Reviewed: May 1, 2014
This is my go to meatloaf recipe. I do change 2 things though...I use all ground beef (we are not fans of pork), and instead of ketchup, I use Maul's BBQ sauce! It's to die for, sooo good, and hubby loves it. Give the BBQ sauce a try if it sounds up your alley. It really compliments the onion soup flavoring and makes it a little different than your average meatloaf. Yummy!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 18, 2014
These cookies are fantastic. I made them for gift boxes with several other cookies and the recipients raved about them, not to mention my family who had to taste test. I used an air cushion cookie sheet which worked amazing and let me cook 12 large cookies at a time. I meant to half the recipe because 72 was far too much, but I accidentally printed the full version and made a huge batch. I ended up with half of the dough left over and didn't know what to do with it, so I smashed it all down into a parchment lined regular cookie sheet and baked it longer. WOW! turned out fabulous...I cut it into bars and they were to die for. This will be my go-to chocolate chip recipe from now on! Thanks for sharing.
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Garlic Chicken

Reviewed: Mar. 24, 2014
I really like this recipe, I just thought I would throw out there that the chicken will turn out even and crispy all around if you elevate it with a cookie cooling rack. Take a cookie sheet, line it with foil set the cooling rack on top and turn the edges of the foil up. The chicken will turn out awesome and the clean up is super easy.
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Photo by Ablaine22

Apple Pie by Grandma Ople

Reviewed: Dec. 23, 2012
This recipe is the 5 star FOUNDATION to a 5 star pie. It seems to me almost everyone who makes it varies the recipe. I won’t go over all the details since there are plenty of reviews saying the same things over and over again, but the cinnamon, nutmeg, and vanilla are almost 100% needed to make the flavor of this pie perfect. I’ve made it 3 times now, every time was amazing, but the first time my husband told me it could use a tiny bit of cinnamon. Since then I have added only vanilla and cinnamon to the caramel, but I also dust the apples with cinnamon before I add the sauce. My second pies I also added a little bit of minute tapioca to firm it up a little bit. I made “French Pastry Pie Crust” and I have to say I HIGHLY recommend. It is an amazing compliment to this pie. I cooked the pie exactly as stated in the recipe and had no problems, it turned out perfect every time, no foil at all, just pie in oven (I put the pie on the middle rack instead of the top and it turned out *picture perfect*). I believe you can use any kind of apple in this recipe, it just depends on taste. That leads me back to this recipe being a foundation. It is completely fine to add anything you feel like is necessary to make this pie the right taste for your family or guests. Some people do prefer the simplistic taste of just the caramel and apples, but I dare to suggest most people prefer the taste with a few added flavors.
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Photo by Ablaine22

French Pastry Pie Crust

Reviewed: Dec. 23, 2012
This was my very first attempt at making a pie or pie crust. I chose this crust because of its ratings and I thought the picture looked very pretty. It turned out amazing my first try. I followed the recipe exactly except I added 1 tsp water in the end. I read a lot of the reviews before I started. The other reviewers are right, this dough looks scary! But thanks to other reviewers I did not worry about it at all, I just went along with it. I also used 2 forks to mix the wet and dry (to limit the handling) and used butter flavored Crisco, per some of the other reviews. I made a full top crust and it looked beautiful when it was fully baked! Not to mention it was delicious, it was the *perfect* flavor and flakiness. My husband absolutely loved it and told me it was the best crust he had ever had, along with the pie. This is no light compliment because his mom is able to cook like a champ and makes all of her own stuff from scratch. She is an amazing cook, and he would not just throw out a compliment like that. I paired this crust with “Apple Pie by Grandma Ople.” This will for sure be my “go to” crust for fruit pies from now on just because of how awesome it is. I have also never had a better crust on a fruit pie. A+++ rating and definitely will use this recipe again!
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