JOSLYN H. Profile - (1908846)

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Member Since: Nov. 2002
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Oven Baked Jambalaya
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Recipe Reviews 73 reviews
Rempel Family Meatloaf
Used extra lean ground beef and it was still a bit greasy. Next time I make this... OH! Wait! There isn't going to be a next time!

0 users found this review helpful
Reviewed On: Mar. 3, 2015
Microwave Baked Potato
If you bought a Microwave, you received a book telling you how to make a baked potato in your particular model... the toppings are purely personal taste. And 10 minutes? WHAT? Your potato better be the size of a small football or you'll nuke it to a crisp. It's recipes like this, and how to make a peanut butter sandwich (on this site) that really make me wonder about the mentality of some.

1 user found this review helpful
Reviewed On: Feb. 4, 2015
Flourless Peanut Butter Cookies
I have wanted to try flourless Peanut Butter Cookies since I first heard about them, about 10 years ago. I’ve read numerous reviews over the years about this type of cookie, both good and bad, e.g. too flat, too sweet, too crumbly, batter was too soft, etc. I wanted to increase the yield so I tweaked the recipe somewhat. Since I had a new jar of regular Skippy PB (not natural), and I also wanted to use up the entire jar, here’s what I did: I used 1 (16.3 ounce) jar of Skippy PB (approximately 1 3/4 cups), 1 large egg plus 1 large egg white, 3/4 cup white sugar, 3/4 cup packed brown sugar, 2 tsp. vanilla, 1 tsp. baking powder, and 1/8 tsp. salt. Combined everything completely, and scooped the dough with a 1 1/4 inch scoop onto a parchment paper lined cookie sheet (didn’t bother to roll them), flattened with a fork dipped in sugar (crisscross pattern) and baked 8 minutes @ 350 degrees. Keep an eye on them though; my oven seems to run a bit hot. Let them sit on the cookie sheet, to cool, for at least 5 minutes or they may fall apart. They did spread out to about 2 1/2 inches after baking. I got 60 of the absolute BEST Peanut Butter Cookies I’ve ever made, or eaten… HANDS DOWN! Thank you, Stephanie, for posting the recipe.

0 users found this review helpful
Reviewed On: Feb. 2, 2015
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