Mer Recipe Reviews (Pg. 1) - Allrecipes.com (19906980)

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Blonde Brownies IV

Reviewed: Feb. 4, 2013
These are great! The only thing I'll do differently next time is to add about 1/2 tsp of salt. Also, I used butter when I made these yesterday, but I think I may try margarine, just to see if it makes much of a difference. But as written, this recipe makes nice chewy blond brownies. Warning: the batter is VERY thick — I actually used my hands to get it pressed into the pan evenly. Thanks for sharing, Lizbeth!
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Cranberry Drop Cookies

Reviewed: May 4, 2012
This recipe makes great muffins, but lousy cookies. Great flavor! I made the dough as directed, but it was so soft, even after being refrigerated overnight, that I was pretty suspicious. So I made 24 (2 sheets) cookies, and then waited to see how they survived a day in an air-tight container. While they were pretty good when they had just cooled -- edges crispy, a few hours later, they were just not what I think of as cookies. So a couple days later, I took the dough back out of the fridge and got the mixer out again. I added a scant half cup each of wheat germ and flax seed meal, and spooned into 12 standard muffin tins. Baked at 350° for about 32 min. Pretty great muffins with excellent flavor!
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Peanut Butter and Banana Smoothie

Reviewed: Mar. 22, 2012
I've been making something like this for years (w/ 1% milk), especially when I was pregnant. I boost the protein by adding some non-fat drry milk powder, and I think it makes it sweeter,too.(I never put in sugar or honey.) But the REAL SECRET is to use a FROZEN banana. Makes it thicker and frontier. Whenever I have bananas that have gotten overripe, I peel them, wrap 'em individually in wax paper, and store in a freezer ziplock.
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Easy Meatloaf

Reviewed: Jan. 4, 2012
This was very good. It has a dense, even texture that slices easily, essential for sandwiches. I used about 1-1/2 lbs of ground beef, with about 1/2 lb ground pork, and it took a full 2 hours to cook, and that was even turning the oven up first to 420 and finally to 450°! So by the time we ate, we were all good and hungry! -:) I only had plain breadcrumbs, so I added generous amounts of oregano, basil, marjoram and garlic powder. I used a couple Tbl of dry minced onion instead of fresh, and just under 1 C of milk. I also added about 2 tsp Worstershire, and used bottled BBQ sauce for the top glaze. My husband said I should use this recipe for all future meatloafs, so thiat's high praise! UPDATE: Not long after I wrote this, I discovered that my oven has serious problems maintaining temperature! So you all should probably ignore that bit about taking so long to bake!
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