Jaay Recipe Reviews (Pg. 1) - Allrecipes.com (18974252)

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Elva's Custard Pie

Reviewed: Apr. 23, 2006
A truly great & easy recipe. I've searched high & low for a custard pie recipe that would remind me of my southern childhood. This recipe is as close as one could possibly come without being an exact match. I will definitely make this again.
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Cake Balls

Reviewed: Nov. 22, 2009
I love making these to give as favors at parties. They're a little time consuming and can be messy, especially if you're still trying to develop your technique like I am. They're great though because you can switch up the recipe and use any flavor cake mix/icing combo you like and decorate them according to your color choices.
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Pineapple Layer Cake

Reviewed: Nov. 17, 2009
Minus the mandarin oranges, and this is my family's traditional Christmas dessert. Since before I was born this has been THE dessert for Christmas dinner. My grandmother would make it every year, then when I became old enough to bake, I took over making it. We used to make it with canned vanilla frosting, but a few years ago I changed to the cool whip frosting, and it's SO good!
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White Chocolate Pretzel Snack

Reviewed: Nov. 13, 2009
This is a true staple when it comes to holiday treats for my family! I have always, always, always used white chocolate candy melts or almond bark instead of white chocolate with shortening and it works great, plus it saves the step of having to add the shortening. I have seriously been making this stuff since I was barely old enough to use the stove, or even the microwave, since that's usually how I melt the white chocolate/almond bark.
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S'mores Brownies

Reviewed: Nov. 5, 2009
If you love s'mores and brownies these are a great dessert. Since they use brownie mix they are also super easy. They're best served warm so the marshmallows are still gooey, like an actual s'mores!
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Fruity, Fizzy Party Punch

Reviewed: Nov. 5, 2009
If I'm hosting a party this is always my go-to punch. It's the best punch I've had, it's sweet, but not too sweet because of the tartness of the pineapple juice, and the ginger ale adds the perfect fizziness. Love it!
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Pumpkin Bars I

Reviewed: Oct. 22, 2009
I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-purpose flour, which worked just fine and I was generous with the spices as I always am when making gingerbread, sweet potato pie or anything similar. Plus, I used more like 1 cup of pumpkin because 2/3 cup just didn't seem like enough. Also, I opted to use butter instead of shortening because I thought that might make it a little more flavorful. Shortening would probably be fine, but the butter worked out great. I iced them with cream cheese frosting. Yum! I will definitely make these again.
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Hockey Pucks

Reviewed: Oct. 19, 2009
These are terrific, but I've never made them using regular chocolate, I always use white chocolate or almond/vanilla candy coating. And, I've never heard this called this, but I make these every Christmas and they are probably the most raved about item I make! They are highly addictive! I always make extra otherwise we'll run out because people ask for more.
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One Bowl Chocolate Cake III

Reviewed: Sep. 26, 2009
This is easy and so good! I've tried other recipes and this is by far my favorite. It's moist and dense just like I think a chocolate cake should be. Just be warned, the batter is very thin, don't panic, that's how it should be. But be careful not to overfill your pan(s) or you will have a mess in your oven! To this day I still have that issue when making cupcakes.
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Baked Potato Skins

Reviewed: Jun. 19, 2009
I first made these for my New Year's Eve party and they were a hit, even with a few picky eaters. They're a little time consuming, but worth it. I baked the potatoes in the microwave, which worked out just fine.
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Hot Spinach Dip

Reviewed: Jun. 19, 2009
I looked everywhere for a hot spinach dip that did not contain artichokes and finally found this one. This dip is so good! The hardest part is draining all the water from the spinach and that's not hard at all. I used low-fat cream cheese and it worked just fine. It's great served with carrots, tortilla chips, wheat crackers, toasted baguette, you name it.
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Easy Pasta Chicken

Reviewed: Apr. 4, 2009
This is such an simple and delicious recipe. We loved it! I've got a picky eater and even he didn't complain. It tasted like chicken pot pie without the crust. Can we say comfort food? I love that it's not just easy and tasty, but it's also pretty healthy and leaves room for you to play around with the ingredients. I plan to add brocoli next time. And I've used canned mixed vegetables twice making this recipe and it worked out perfect - I didn't have to worry that the veggies might be undercooked.
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Chantal's New York Cheesecake

Reviewed: Apr. 27, 2008
I give this 5+++ hands down, and I believe everyone I served this cheesecake to would agree with me. I made the cheesecake for the first time, for a friend's birthday party and it was fabulous! I've made other cheesecake recipes before that were good, but this is above and beyond good. If I hadn't made it myself you could have served it to me and said it was from The Cheesecake Factory and I would have believed you, it was that good. It was creamy and smooth with the right amount of sweetness and no overwhelming cream cheese flavor. I served the cheesecake with a strawberry sauce, but it would have been great plain. This recipe will be the based for many many cheesecake variations in the future. My only issue was with the crust, instead of 15 graham crackers I just went ahead and used 2 packages which was 18 crackers, so I used 3 T. butter and that didn't seem like anywhere near enough, so I ended up using 5-6 T. Even if I would have used just 15 graham crackers I don't think the 2 T. of butter would have been enough.
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Better Than Sex Cake I

Reviewed: Apr. 6, 2008
I made this cake a loooong time ago when I saw Paula Deen make the recipe. I can't remember if I used caramel sauce or chocolate syrup, I'm thinking chocolate syrup. But I know either way is "better than sex". This cake is sooo good, and so simple. I recommend it to any chocolate lover. 5 stars!
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Better Than Sex Cake II

Reviewed: Apr. 6, 2008
I made this cake a loooong time ago when I saw Paula Deen make the recipe. I can't remember if I used caramel sauce or chocolate syrup, I'm thinking chocolate syrup. But I know either way is "better than sex". This cake is sooo good, and so simple. I recommend it to any chocolate lover. 5 stars!
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Ranch Oyster Crackers

Reviewed: Apr. 6, 2008
For some reason there are two recipes for this exactly the same, submitted by the same person, so I'm rating both. These crackers are so good! The recipe is simple and inexpensive. I made these a few days ago just to snack on and I've decided they're on the list for my next get together. I left out the dill weed because I don't really care for dill, I also left out the optional lemon pepper because I just can't imagine lemon pepper with ranch dressing, but maybe it's good. I did add the garlic powder though. I had an 18 oz package of oyster crackers, so I'm not sure if that was 5 cups or more/less. I cut back on the oil a tiny bit and it didn't compromise the recipe a bit. I definitely give this recipe the full 5 stars, which I don't often do!
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Sugar Cookie Glaze

Reviewed: Feb. 12, 2012
A good & easy glaze. Perfect for when I want to make sugar cookies, but don't want all the time and effort that goes with royal icing. Doesn't make a huge batch, and the glaze is thin, so I recommend spooning over the cookies or dipping them in the glaze.
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Easy Toffee Bars

Reviewed: Mar. 20, 2008
These are the same as a Paula Deen recipe I made quite some time ago. This recipe is easy to make and definitely satisfies a sweet tooth craving.
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Soda Cracker Chocolate Candy

Reviewed: Mar. 18, 2008
I saw this recipe on show on the Food Network, can't remember which chef though. I've made it a time or two, but the version I made didn't contain nuts. Definitely a yummy treat.
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Asparagus with Parmesan Crust

Reviewed: Mar. 13, 2008
I really just used this recipe as a guide to figure out my oven temp and cooking time, but the asparagus was so good! I cleaned and prepared my asparagus and placed them on a foiled lined cookie sheet, drizzled some extra virgin olive oil over them and tossed to coat them. Then I sprinkled on some sea salt and parmesan cheese (I even cheated and used the kind in the green can). The oven temp and cooking time was pretty right on, I just cooked until the color looked right. I skipped the balsamic vinegar because the asparagus were so good without.
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