SUZZANNA Recipe Reviews (Pg. 7) - Allrecipes.com (1378413)

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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 8, 2012
I'm glad I only made half a batch. Very quick and easy to make, but my family didn't care for them too much. I used semisweet chocolate chips, as directed. Maybe milk chocolate or white chips would have been better. I think it would have been a good idea to add raisins to make them a little sweeter. I won't be making these again, since they've been sitting on the table for a few days and no one is eating them.
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Easy Mexican Casserole

Reviewed: Jan. 29, 2012
I'd give this only 2-1/2 stars if I could. My husband and I thought it was more like a layered dip than a meal. On the positive side, it looked very pretty and was easy to make, but it needed more seasoning, and I didn't care for the chips on the bottom. Mexican lasagne recipes are similar, but much better. I won't make this again.
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Bacon and Tomato Cups

Reviewed: Jan. 25, 2012
My husband and son couldn't stop eating them! I used Grands biscuits, which I separated into thirds. I took other reviewers' suggestion and used only about 1/3 cup mayo. I baked them about 16 minutes, so they were nicely browned and the biscuits cooked through. Great recipe!
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Ground Turkey Noodle Bake

Reviewed: Jan. 19, 2012
I made a double recipe in a 10x14-inch pan, and my family liked it. It tasted like turkey lasagna. I added a teaspoon of salt and 1/2 teaspoon of pepper to the turkey mixture, and I sauteed the garlic with the turkey and onion instead of adding it to the sauce. I also used 1 cup of milk instead of the powdered milk and water.
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Black Bean Chocolate Cake

Reviewed: Jan. 17, 2012
Surprisingly good! I added 1/2 tsp. baking soda and 1/2 tsp. baking powder and substituted 1/2 cup applesauce for the oil and Splenda for the sugar. I didn't add chocolate chips. Cutting out the oil, sugar and chocolate chips reduces the brownies to only 40 calories each. These are the best low-fat, low-calorie brownies I've ever eaten. They taste even better with a dollop of Cool Whip on top. NOTE: These need to be refrigerated. I had a few left over, which I left on the kitchen table for a few days, and they got moldy...yuck!
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Potato Salmon Patties

Reviewed: Jan. 17, 2012
I added 1 tbs. lemon juice, 2 tbs. milk, a little of the salmon juice and parsley flakes. They came out great. I'm going to replace my old recipe for salmon patties with this one.
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Home-Style Scalloped Potatoes

Reviewed: Jan. 17, 2012
I made 4 layers instead of 2 and sprinkled paprika on top for color. I sliced the potatoes very thin on a mandoline and cooked it for 80 minutes, because the potatoes were still a little hard at 70 minutes. It tasted very good when I first made it, but much, much better left over and re-heated. This recipe is a keeper!
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Monster Cookies

Reviewed: Jan. 17, 2012
I made half a recipe as directed, but I added 1/2 teaspoon salt. I rolled the dough in a ball and flattened slightly before baking. I had to bake them 14-15 minutes. They came out great; not overly sweet and nice crunchy texture.
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Colette's Smoked Sausage Fritatta

Reviewed: Jan. 17, 2012
Very quick, easy and delicious. My family enjoyed it.
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Monster Cookies

Reviewed: Jan. 15, 2012
I made half a recipe as directed, but I added 1/2 teaspoon salt. I rolled the dough in a ball and flattened slightly before baking. I had to bake them 14-15 minutes. They came out great; not overly sweet and nice crunchy texture.
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Hamburger Soup II

Reviewed: Jan. 14, 2012
I used frozen peas, increased the potatoes and carrots a little, used 3 cups beef broth instead of 1-1/4 cup water, and added 1 tsp. chopped garlic, 1 bay leaf and 1 tsp. Worcestershire sauce. Very easy to make and delicious!
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Strawberry Pina Colada Pie

Reviewed: Jan. 14, 2012
I made this recipe because I had all the ingredients on hand, but I was very disappointed in it. I added about 1/2 cup coconut to the filling, along with some rum extract and coconut extract (using coconut pudding instead of vanilla, as other reveiwers suggested, is a good idea), but it STILL didn't taste like a pina colada. The pie was just OK. I won't be making it again.
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Gingerbread Boys

Reviewed: Dec. 5, 2011
Great recipe! I substituted 3 Tbs. molasses for the corn syrup, as others suggested. They didn't plump up as much as some cookies do, so you have to roll the dough a little thicker if you want a thicker cookie. Also, they spread out quite a bit, so you have to allow extra space between the cookies when you place them on the pan. This will be my go-to gingerbread cookie recipe from now on. Thank you!
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To Die For Blueberry Muffins

Reviewed: Nov. 27, 2011
I doubled the recipe, which made 11 jumbo muffins. I agree with other reviewers that the proportion of topping is too much. I only doubled the batter ingredients and not the topping ingredients, and I had over 2 tablespoons of topping per muffin, which was plenty. I used frozen blueberries, which I tossed with a little flour, and they came out great. The blueberries didn't sink to the bottom. I had to bake them 31 minutes, but that might be because of the frozen blueberries. The muffins were moist and delicious and had a sweet, crunchy top. They tasted even better after sitting a few hours and the next day.
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Creole Cornbread Stuffing

Reviewed: Nov. 25, 2011
This recipe is a bit of work, but worth it. I made only half a recipe. I baked the cornbread (in an 8-inch square pan), mixed the spices together, and chopped the veggies the day before, which saved a lot of time on Thanksgiving. I used less cayenne pepper and didn't add the tabasco sauce or green chile pepper, and it was spicy enough. I didn't stuff my turkey. I baked it in a greased 9x13-inch pan uncovered for 1 hour at 350 degrees, stirring halfway through. (I like my stuffing dry and a bit crunchy.) Very tasty and even better served with gravy on top.
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Cranberry Muffins

Reviewed: Nov. 20, 2011
These were moist and delicious. I increased the recipe to 18 servings, which made 14 jumbo muffins. The nutmeg flavor was a very good complement to the cranberries and wasn't overpowering. The next time I make these, I'll try adding orange zest, as other reviewers suggested, because I love the combination of cranberry and orange. This recipe is a keeper!!
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Quick Quiche

Reviewed: Nov. 12, 2011
Ignore all negative reviews; this is a great recipe. Very quick and easy and tastes delicious. I added 1/2 tsp. black pepper, 1/4 cup chives, and a dash of Louisiana hot sauce. The chives floated to the top, which made the quiche look more colorful and appetizing. I baked it 40 minutes and it was perfectly done. I will definitely make this again.
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Best Ever Popcorn Balls

Reviewed: Nov. 11, 2011
I made half a recipe using one bag of Orville Redenbacher microwave popcorn. It was very easy to make and came out great. I sprayed my hands with Pam before forming the balls. Be sure to pick out all the unpopped kernels before you add the syrup mixture. Good, fun recipe!
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Pull-Apart Easter Blossom Bread

Reviewed: Nov. 6, 2011
Fantastic recipe and much easier to make than it looks! I've made this 3 times and I've come up with some steps that make it even easier: 1) I cut the recipe in half and make the dough in my bread machine; 2) I place the dough on the parchment-lined pizza pan after I roll it into a circle and cut and form it right on the pan; 3) I use kitchen scissors instead of a knife to cut the dough into strips; 4) After I form the center petal, I twist all the remaining strips first, then form them into petals one after another. Also, I didn't care for the lemon glaze, so I use a simple vanilla glaze recipe. If you're confused on how to cut and form the petals, check out the photos of the recipe. They're very helpful. I LOVE THIS RECIPE!
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