Jenni Robinson Recipe Reviews (Pg. 1) - (1941573)

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Jenni Robinson

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Russian Tea Cakes I

Reviewed: Dec. 26, 2014
Wouldn't change a thing...on purpose, that is. Adding more nuts on accident? Oops!! Still delicious!!!
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1 user found this review helpful


Reviewed: Aug. 31, 2005
Like the previous post, my Jewish co-worker appreciated me making these and turned out to really like them. They were gone before all the other ordinary :) desserts!
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1 user found this review helpful

Peanut Butter Candy Bars

Reviewed: Feb. 17, 2003
YUM!! Although I mixed dark and semi-sweet chocolate with this recipe, I do not recommend it. BUT it was still the best peanut butter candy recipe I've ever made. The peanut butter mix (w/o the chocolate) tastes like "buckeyes" that one makes at Christmas time. GREAT!! Will make it again and again. To the comment from Lara29: make sure you are using powdered (not regular!)sugar (4 1/2 cups is one box) because the amount is just perfect. Wouldn't change a thing :)
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51 users found this review helpful

Cinnamon Rolls III

Reviewed: Dec. 4, 2004
Look no further for an awesome recipe for cinnamon rolls! I doubled the frosting recipe but even 1 1/2 times would be fine. I made everything else by-the-book and my company raved about them. I put my refrigerated egg in a cup of warm tap water for a few minutes to hurry up to "room temperature". Also, a trick I learned in school (maybe someone else has already mentioned this?) is to use unflavored dental floss to "cut" the cinnamon roll into pieces. Place the floss under the roll where you want to cut it, then cross the floss and pull firmly. The floss will make an even "cut" and will not squish your roll like a knife tends to do. Hope this helps - enjoy!!
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 14, 2005
Wow - delicious muffins and I even forgot the topping! Darn, I guess that means I have to make them again - ha ha. Mine made 12 muffins even filling them to near the top of each cup (didn't spill over too bad while cooking either). That may be because I had bigger bananas? Not sure. Doesn't matter, they were GREAT!!!!!!
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2 users found this review helpful
Photo by Jenni Robinson

Soft Peanut Butter Cookies

Reviewed: Oct. 11, 2005
I have to re-rate this after a few years. I recently made a DIFFERENT peanut butter cookie and they totally flopped and spread out to gross peanut butter pancakes. Then I pulled out this recipe and forgot that this is the most PERFECT peanut butter cookie EVER! Just made them and they STILL ROCK!
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Meringue II

Reviewed: May 24, 2009
What do you do when you don't have Cool Whip?? Make this EASY meringue! This turned out AWESOME as a "frosting" for Jenny's Black Forest Cake (on this site). We also added some food coloring to the meringue for our daughter's birthday. We set aside some of the meringue in a baggie, added different food coloring, cut the corner of the baggie and used it to "write" on top. Hope to add a picture asap to show how it turned out!
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5 users found this review helpful

Avocado Peanut Butter Brownies (Vegan)

Reviewed: Jan. 1, 2013
I'm not vegan, but wondering why white sugar is included in this recipe? I'm pretty sure that is not an acceptable form of sweetener for vegans, due to the charcoal used in the manufacturing. I use vegan recipes to specifically avoid white sugar, but found it here. Please correct me if I'm wrong! :)
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10 users found this review helpful
Photo by Jenni Robinson

Incredible Chicken

Reviewed: Mar. 17, 2011
I used chicken breasts (had on hand) and boiled them before baking (for faster cooking). I added frozen carrots and olive oil before cooking and everything was finished perfectly in about 30 min. The carrots were unexpectedly sweet (duh, I guess!) and my kids devoured every bite! The brown sugar was a wonderful change to ordinary chicken.
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9 users found this review helpful

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