Tracey K. Recipe Reviews (Pg. 1) - Allrecipes.com (18842721)

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Tracey K.

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Down Home Macaroni and Cheese

Reviewed: Sep. 30, 2004
This is one of the best macaroni and cheese recipes I have ever tasted! I tried it for the first time tonight and it was an instant family favorite! It has a good creamy texture and is very cheesy.
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Chocolate Surprise

Reviewed: Dec. 4, 2006
I just made this cookies and they're very good! I used a small cookie scoop and got 32 cookies out of one batch. I didn't use pecans on top because my kids wouldn't eat them anyway. Instead of brushing the frosting on (I couldn't figure out how exactly to do that) I turned the cookies upside down and dipped the marshmallow portion into the warm frosting. Then I allowed the excess frosting to drip off before placing the cookie back on the cooling grid right side up. They're very nice looking cookies. The frosting has a nice sheen when it cools. I think I'll make some for the holidays and put some sprinkles on top while the frosting is still 'wet.' This recipe is a keeper for sure!
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4 users found this review helpful

Chocolaty Peanutty Pie

Reviewed: Apr. 26, 2007
Oh my! This is heaven in a pie shell! This is the best pudding pie I have ever tasted. It's absolutely perfect. Next time I will have to make two because my family of five gobbled this one up in mere minutes. Thank you SO much for this recipe.
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1 user found this review helpful

Whoopie Pies I

Reviewed: Apr. 7, 2011
I thought these were the best woopie pies I've ever had -- even better than my mom's! I didn't think they were too sweet at all, at least not the cookie part. (I didn't try the frosting this time, but I will next time.) I was really in the mood for something chocolate/peanut butter so I filled them with the Fluffy Peanut Butter Frosting recipe from this site, and they were awesome! The cookies are just the right texture and have just the right amount of chocolate flavor. This recipe is a keeper!
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Fluffy Peanut Butter Frosting

Reviewed: Apr. 7, 2011
I used this with the Whoopie Pies I recipe from this site, and the combination was delicious. I didn't find it difficult to spread at all, but then I probably put in more milk than the recipe calls for, I'm not sure. (I used butter and peanut butter that were at room temperature.) I didn't measure the milk at all, just kept adding a little at a time until the frosting was the consistency I was looking for.
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1 user found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Apr. 18, 2011
I thought this was delicious. I'm not usually crazy over eggs, but I do like quiche, so I decided to try this recipe. I'm glad I did because it's going into regular rotation for my family! I followed the recipe exactly as far as ingredient amounts, but I only had brown 'n serve sausage so I used that. I sliced it up, browned it, and then added it. Next time I might try making it with sausage and bacon both. Two thumbs up!
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Easiest Peanut Butter Fudge

Reviewed: Apr. 18, 2011
I've never had much luck with fudge, but this recipe looked easy so I gave it a try. I followed the recipe exactly, and it was definitely easy. It came out pretty good, better than any other fudge I've made. It was kind of dry. I'm not sure if it was my fault or if that's the way it's supposed to be. Maybe it was overcooked? (It would be nice to have a candy thermometer temperature to go by instead of just the 2 minutes boiling time suggestion.)
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Extreme Chocolate Cake

Reviewed: Aug. 8, 2011
I give 5 stars to the cake recipe, as written. It was delicious -- very chocolaty, good texture, moist and not crumbly. The batter is quite runny, and I was a little worried when I poured it into the pan (I made cupcakes), but it came out perfectly. I did not try the frosting, so I can't comment on that. I used the Rich Chocolate Frosting recipe from this site instead, and it was great!
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Rich Chocolate Frosting

Reviewed: Aug. 8, 2011
I used this frosting on cupcakes made with the Extreme Chocolate Cake recipe from this site. They were YUMMY! They tasted just like something you would get from a professional bakery or cupcake shop. This frosting is rich and chocolaty, very creamy, and piped out of a decorator bag onto the cupcakes with no problem.
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1 user found this review helpful

Soft Christmas Cookies

Reviewed: Sep. 2, 2011
I had a bit of trouble rolling out the dough because it was very soft, even after chilling for a few hours. However, the cookies came out perfectly. They held their shape, stayed soft, and tasted great! I decorated them with a sugar cookie glaze (powdered sugar, corn syrup, water) and they taste much better than bakery cookies. This recipe is a keeper!
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7 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Sep. 2, 2011
If you want or need a flourless recipe (I was out of flour and really wanted some cookies) then this one will fit the bill. However, I don't think these are nearly as good as a traditional peanut butter cookie, made with flour. They have a gooey texture inside, like they're underbaked. They do have a good amount of peanut butter flavor, and my husband liked them a lot. The kids and I didn't care for them so much. We'll stick to our regular recipe from now on. I wish I could have given 3.5 stars, instead of having to choose either 3 or 4.
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Boneless Buffalo Wings

Reviewed: Oct. 27, 2011
Easy and delicious!
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2 users found this review helpful

Italian Bread Bowls

Reviewed: Mar. 27, 2012
I added half a tablespoon of sugar, along with the warm water and yeast. I made six bowls, instead of eight, as other reviewers suggested. I also omitted the first egg wash. My bread bowls came out great, and this was a pretty easy recipe. It makes for a great presentation filled with vegetarian chili. YUM :)
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2 users found this review helpful

Bacon Wrapped Tater Tots

Reviewed: May 11, 2013
These were okay, but not worth the trouble it took to make them. They were somewhat bland. If I did make them again, I would have to add some onion powder and garlic powder, or something to kick the flavor up a notch. I took them out of the oven after 20 minutes because the cheese was melting out and burning in the pan. Some of my tots fell apart. Also, it was a pain to pull out all the toothpicks before serving them to the kids.
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Mexican Shepherd's Pie

Reviewed: Jun. 26, 2013
We just didn't care for this. The bottom meat layer was somewhat bland, and the cornbread layer was too sweet to mesh with the meat, in our opinions. I ended up scraping off most of the cornbread and using the meat/corn mixture in flour tortillas, along with some black beans, as a burrito filling, just to salvage some of my ingredients.
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