Katherine Recipe Reviews (Pg. 1) - Allrecipes.com (19923421)

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BBQ Chicken Crescents

Reviewed: Nov. 6, 2011
These look and taste great. I suggest putting the egg over them before sprinkling the left-over cheese. It will help the cheese stick. I added some cheese to the top right before baking and I added a little more with about 5 min left on the clock. This allowed some of the cheese to get toasty and some to remain gooey. I used the bigger/thicker crescents for a carb-lovers twist. *Don't forget-- wrap from the thick side towards the point.
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Mexican Wedding Cakes II

Reviewed: Nov. 6, 2011
These are great and super easy. I suggest chopping the walnuts finely. Remember not to put the powdered sugar on until they are cool, because the sugar will melt. Also, they look great in mini cupcake liners.
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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 29, 2011
These are great muffins for fall. They taste best when warm. I suggest being generous on the streusel topping (the recipe makes quite a bit). The muffins look more attractive (magazine-like) when they have planty of topping. Otherwise, they get a melted-sugar-look. I mixed by hand to make sure that I didn't mash the apples.
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Gooey Butter Cake III

Reviewed: Oct. 27, 2011
This is the perfect recipe for the St. Louis classic! I used this recipe my first time making Gooey Butter Cake and it was exactly what I hoped it would be. Very easy and the cake lasts longer than most cakes (without spoiling/going stale).
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Icebox Sugar Cookies

Reviewed: Oct. 8, 2011
This would have been easier if I had a rolling pin, but they still turned out great!
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Peanut Butter Cup Cookies

Reviewed: Oct. 3, 2011
Amazing! The batter appeared a little thick when I was mixing it, when they ended up perfect. I put the peanut butter cups in the freezer for about 8 minutes (while the cookies were baking) and they inserted into the cookies easily without melting. I wish I would have put them in the refrigerator before unwrapping them though, because some of the chocolate peels off if they are warm. I found that if the batter balls are too big they are harder to remove from the cups (because the batter expands a bit when you put the peanut butter cup in), and there is sparse batter left at the end. I used mini muffin cups and they worked like a charm.
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Banana Banana Bread

Reviewed: Oct. 3, 2011
I found this recipe to be a little bland. I only used two bananas (all that I had left), and I could hardly taste them. I suggest using 3 or 4. I also prefer recipes that use white sugar and more of it. I prefer a sweeter banana bread. I added walnuts which was a perk.
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Bacon-Colby Lasagna

Reviewed: Oct. 2, 2011
I used low-sodium bacon and added 2 tablespoons of wheat germ to the sauce for a heart healthy version. I did not substitute the cheese for low-fat though, which was a good choice. Regular colby-jack was perfect. Cooking uncovered for 10 minutes was a good idea because it browned the cheese just a touch. I was a little nervous using a whole onion, but when I added the sauce it made sense. The amount of sauce is perfect for people that don't like too much sauce. This dish cooked well in a glass pan. The recipe can easily be cut in half and will make great leftovers for the two of us!
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