DEBBYJ Recipe Reviews (Pg. 1) - Allrecipes.com (1892757)

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Pumpkin Pie Bread

Reviewed: Nov. 17, 2009
This is a nice, moist bread. I've added extra pumpkin to it without any problems. I don't use pumpkin pie spice, instead I use cinnamon, ginger and nutmeg to my taste. I've also cut the oil to about 1/2 cup without the bread being dry. This bread really does taste better with age, although it's hard to wait 'till the next day to eat it.
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Jif® Crispy Treats

Reviewed: Nov. 11, 2009
Very good. I like the flavor combination of marshmallow and peanut butter. This is how my mom made them when I was a kid. I had no idea growing up that crispy treats were made any other way. Now my family insists on the peanut butter version.
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14 users found this review helpful

Fudge Puddles

Reviewed: Dec. 9, 2008
wow! These are great. A nice soft and chewy cookie. I like them better than the cookie you have to use Kisses in. Easy to make. My co-workers didn't believe they were homemade, they thought I bought them at the bakery. This cookie is going on my Christmas cookie tray. I didn't roll the dough into balls. I just used my small cookie scoop to drop the dough into the pans, it made things alot easier.
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Easy Chicken Enchiladas

Reviewed: Dec. 9, 2008
This a good base recipe. I changed a few things. I cut back on the cream cheese and salsa. I added 1/2 pack of taco seasoning to the cream cheese mixture. I did not add beans (the family are not fans of beans) I then covered the enchiladas with enchilada sauce and cheese before I baked it. It turned out very good and I will make this again.
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Chinese Cookies

Reviewed: Jul. 22, 2007
Best recipe for homemade chinese cookies. Taste just like the ones from the corner bakery. I didn't have to change a thing with the recipe.
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 18, 2004
while the flavor was o.k. my cheesecake came out very dry and full of cracks. I've never left a cheesecake in the oven for that long of time, but decided to follow the recipe to the letter. The cracks don't bother me because I alway use a sour cream topping to hide any flaws plus I like the flavor, but the dry crumbly texture was disapointing to me. Also, there was too much batter for my springform pan so I put the extra in a pre-made Oreo cust with some mini chocolate chips and baked for 1/2 hour it came out creamy and perfect. I will try this recipe again but will not leave it in the turned off oven for 6 hours.
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