ilovetosparkle Recipe Reviews (Pg. 1) - Allrecipes.com (18932941)

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Banana Crumb Muffins

Reviewed: Jan. 26, 2008
These are definitely yummy. I used 3/4 cup of whole wheat flour and 3/4 cup of all purpose flour. I left out the salt (by accident). I added about 1 teaspoon of vanilla (just because). Other than that, I followed the recipe exactly as it's written. I noticed, though, that once they were done baking, some of my topping didn't really bake but I think that was my fault so be sure you thoroughly incorporate the butter into your topping - I think I didn't crumble it up enough. I used butter PAM and sprayed my muffin pan - using a butter knife, they EASILY came right out of the pan. I got 12 full size muffins out of this recipe - they didn't rise very far above the pan so if you only make 10, they'll probably be taller and even easier to remove from the pan.
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Photo by ilovetosparkle

World's Best Lasagna

Reviewed: Jan. 27, 2008
I do believe this is absolutely the best sauce and of course that's what makes this lasagna just incredible. I used 1.25 pounds of sweet Italian sausage and 1 pound of lean (4%) ground beef. I used 2/3 cup chopped fresh basil. I left out the fennel seeds. I added a dash of ground nutmeg to the ricotta mixture. And, I used grated parmigiano reggiano. Other than that, I followed the recipe as written. I did get confused in the end though - my layers went in this order - 1.5 cups of meat sauce, 6 noodles, 1/2 of the ricotta, 1/3 of the mozzarella, 1.5 cups of meat sauce, 1/3 of the parm, 6 noodles, the last 1/2 of the ricotta, another 1/3 of the mozzarella, 1.5 cups of the meat sauce, another 1/3 of the parm and then I had the last 1/3 of the mozzarella to put on top and I still had the last 1/3 of the parm left and didn't want to put it on top because that would have been 2/3 of the parm on top! So, I think I screwed up somewhere but I can't figure out where. Either way - this recipe IS the world's best lasagna!
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Penuche Fudge

Reviewed: Dec. 23, 2008
An awful experience for someone who has a lot of experience making fudge and other similar candies!!! I had never made Panocha (or Penuche) so I decided to try this recipe. I followed the recipe exactly and everything appeared to going perfectly. After my candy cooled down to 110, I added the vanilla and started beating it. Just as it started to lose its shine, I added the pecans and it seemed to come together perfectly. As soon as I got ready to spread the candy, it turned to a dry, crumbly, sugary mess!!! Please enlighten me and tell me what I could have done differently. I tasted the dry, crumbly, sugary mess and was able to tell that had it turned out correctly, it would have tasted delicious! I would love to make this recipe again but not until someone explaines to me what I did wrong.
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Photo by ilovetosparkle

Banana Pudding IV

Reviewed: Jan. 11, 2009
I made this last night - our guests didn't stop talking about it the entire time they were here!!! I used 1 small package of vanilla pudding and 1 small package of banana pudding - I used 1.5 cups of cold whole and 1.5 cups of cold heavy cream - I didn't use the whole can of condensed milk - and I used the extra creamy cool-whip. I used my stand mixer and beat this on high so it whipped up the heavy cream and made for a really yummy whipped, creamy texture! I used my trifle dish which resulted in 2 layers of vanilla wafers, bananas, and pudding. I've uploaded a picture - it was beautiful! THANK YOU FOR THIS RECIPE!
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Holiday Chicken Salad

Reviewed: Jul. 2, 2009
I used red seedless grapes cut in half in place of the dried cranberries - my fiancé says this is award-winning chicken salad!
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Chocolate Chip Pie I

Reviewed: Mar. 28, 2010
The ONLY change I made was reducing the butter to 1 stick instead of 2. It turned out to be a gooey mess - the pie fell completely while cooling - when I cut it, it was just a mess - crunchy on top and a gooey mess on the inside!
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