Tricia Winterle Jaeger Recipe Reviews (Pg. 1) - Allrecipes.com (18863092)

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Tricia Winterle Jaeger

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Strawberry Cake II

Reviewed: Aug. 19, 2014
I should've realized that the amount of strawberries for the frosting was too much for the low amount of powdered sugar. Unfortunately, I used the rest of what I had and didn't have more to fix it. Fortunately, I had a block of cream cheese and it saved the icing and is so good! I will forever add cream cheese to this frosting.
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Photo by Tricia Winterle Jaeger

Pineapple Angel Food Cake I

Reviewed: Aug. 6, 2014
Super easy and very yummy! I had to bake mine longer than 25 minutes though.
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Mar. 19, 2013
I've made this three times now in the last month for different parties and it's been a huge hit each time! I follow the recipe to the "T". It is so fast and easy!
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 18, 2013
I usually don't like cream cheese in my main dishes due to personal tastes but we loved this one!
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1 user found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Feb. 25, 2012
So, so, so incredibly good!!! Added raisins and used bread flour.
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4 users found this review helpful

Aw-some Cole Slaw

Reviewed: Dec. 22, 2011
We really liked this one.
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7 users found this review helpful

Chocolate-Filled Crescents

Reviewed: Dec. 22, 2011
While I've never tried them with chocolate chips I have had them spread with Nutella, so good!!!
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10 users found this review helpful
Photo by Tricia Winterle Jaeger

Chocolate Billionaires

Reviewed: Dec. 21, 2011
I felt it could've used less nuts and more cereal with more amounts as well, it was still pretty caramel-y. Tasty little treats though. I didn't bother with the fridge step, by the time I dropped them on the sheet then went back to roll them they were already cooled. I used confectioner's coating instead of chocolate chips.
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6 users found this review helpful
Photo by Tricia Winterle Jaeger

Spooky Witches' Fingers

Reviewed: Oct. 20, 2011
5* for idea, 3* for recipe. While the cookie does taste good it just spreads way too much during baking. For my second try I used a spritz cookie recipe with much better results (no baking powder and no egg white).
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10 users found this review helpful

Filipino Lumpia

Reviewed: Sep. 6, 2011
FABULOUS!!! Living in San Diego I've had the opportunity to sample many Lumpia made by Filipino's who probably grew up making these little gems and this recipe tastes just like them!
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7 users found this review helpful

Hot Fudge Sauce

Reviewed: Aug. 29, 2011
Sadly, I didn't like this one. First, I recommend melting the chocolate first and then slowly incorporating it in with the milk. I never could get mine smooth. Second, it just wasn't fudgey enough. It was just a really sweet sauce with light chocolate flavor. I'm glad I bought Hershey's Hot Fudge sauce at the store as a back-up plan.
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6 users found this review helpful
Photo by Tricia Winterle Jaeger

Italian Cookies II

Reviewed: Aug. 27, 2011
These are good, cake-like, sugar-cookie-tasting cookies. I can't say I'd go out of my way to make these but if I ever have any leftover Ricotta again I'll be sure to make these.
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6 users found this review helpful

Onesy-Twosy Cookies

Reviewed: Aug. 22, 2011
These are a bit drier than I expected them to be. It could've benefited with a few tablespoons of milk. If you read the Crisco container it actually says to add it when substituting butter in a recipe. Good flavor though.
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5 users found this review helpful

Corn Dogs

Reviewed: Jul. 4, 2011
Super easy! I don't know how you'd get 16 dogs though. Mine could've fried for 4 min. (at 375) because the dough was still a little raw after 3 min. I coated my dogs with flour as others suggested.
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12 users found this review helpful
Photo by Tricia Winterle Jaeger

Classic Peanut Butter Cookies

Reviewed: Jul. 3, 2011
I added more salt, 1/2 t each of baking powder and baking soda. I also added 1 C finely ground dry-roasted peanuts for extra peanuttiest. Could possibly be the best PB cookies I've ever made.
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8 users found this review helpful

Cauliflower-Cheese Soup

Reviewed: Jun. 1, 2011
I swapped the 1 C of water for a 14.5 oz can of broth (and used 1 C less of milk) and used 2 C cauliflower and no potato. YUM!
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9 users found this review helpful
Photo by Tricia Winterle Jaeger

Best Cream Of Broccoli Soup

Reviewed: Feb. 26, 2011
Mmmm! I thought this soup was fabulous! I chopped up the broccoli in small bits then measured. I didn't puree but mashing didn't do anything but make a huge mess when the masher slipped. Anyway...I served it with a sprinkling of cheddar cheese.
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7 users found this review helpful
Photo by Tricia Winterle Jaeger

Simple Chicken Parmesan

Reviewed: Jan. 30, 2011
For the sauce I added a 14.5 oz can of diced tomatoes and omitted the oregano. For the chicken I coated it in flour before the egg and used Panko for the bread crumbs. After the chicken fried I topped each with a 1/4 C of the sauce and 3 T of a mozzarella/provolone blend and a T of parmesan and baked it for about 8 minutes at 450 degrees.
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34 users found this review helpful
Photo by Tricia Winterle Jaeger

Classic American-Style Potato Salad

Reviewed: Jan. 6, 2011
I omit the pickle and double the mayo. I often use white vinegar and yellow mustard.
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13 users found this review helpful
Photo by Tricia Winterle Jaeger

Overnight Blueberry French Toast

Reviewed: Jan. 6, 2011
I wasn't quite sure what bread to use so I opted for Oroweat's Italian bread. I used 12 slices and dried them out a bit in the oven. I used 2 less eggs, 1/2 C less milk and 1/2 of the cream cheese. I think whatever bread you choose should be enough to fill your dish. I salted the egg mixture to bring out the flavors and might add some butter extract next time. I missed the butter taste from regular blueberry french toast/pancakes. Oh, and I added a sprinkling of cinnamon on top as others suggested.
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