CC♥'s2bake Recipe Reviews (Pg. 1) - Allrecipes.com (10989409)

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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Reviewed: Jan. 1, 2008
At first I was skeptical about the mix of flavours in this recipe and couldn't imagine them marrying well with mussels, but it was amazing. (I followed the recipe exactly and used the fresh live mussels). Twelve out of the twelve I served it to loved it. It deserves five stars. Ingredients are easy to come by, it is quick to prepare, and is an easy one to impress with!
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45 users found this review helpful

Greek Feta And Olive Spread

Reviewed: Jan. 1, 2008
I found the salty taste did not diminish with time, and it definitely isn't appetizing to look at, buuuuut everyone loved it, as did I. Once you have a taste, you just keep going back for more. It grows on you. To make it look better, I garnishd with a drizzle of olive oil, a few whole kalamatas, some of the chopped sundried tomatoes, and a sprinkle of the crumbled feta.
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6 users found this review helpful
Photo by CC♥'s2bake

Oatmeal Whole Wheat Quick Bread

Reviewed: Feb. 22, 2008
Adding a 1/4 cup golden raisins and a 1/4 cup sunflower seeds made this a delicious and healthy breakfast bread. I also poured the batter into a loaf pan and baked it at 350 for 35-40 minutes. Good flavor, nicely dense and hearty - again, perfect for breakfast. Thanks for a great recipe! 09/10*I'm adding an update with a photo (this time I added cheese to the mix). I really like this recipe for it's versatility. You can add anything to it, such as nuts, seeds, dried fruit, depending on what your purpose for making it is. I was out of bread for my kids' lunches, and I remembered this recipe just in time to whip up a quick batch. I added the cheese to the batter, then sliced it thin and sandwiched it with thin deli sliced meat. It was a real lunch saver. Thanks again for sharing the recipe!
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3 users found this review helpful
Photo by CC♥'s2bake

Butternut Squash Bisque

Reviewed: Apr. 20, 2008
Roast the vegetables first to caramelize and bring out the most flavor - plus it's easier than trying to peel and cube an uncooked squash. Other than that, nothing in this recipe needs adjusting, save for seasoning to taste, naturally! Really smooth and flavorful. To my mind, the cream isn't optional though - it's a must-add that takes the soup to the next level.
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2 users found this review helpful

Cool Off Smoothie

Reviewed: Jul. 25, 2008
Using apple juice instead of orange juice, or going half & half will eliminate the sharp taste of the o.j. and sweeten things up for those who wanted it a little sweeter without adding sugar. I keep a can of frozen concentrate in the freezer and just scoop out what I need for each smoothie. Using very ripe strawberries will also make this much sweeter. I would recommend using a frozen banana (rather than tossing those over ripe uneaten bananas, peel and freeze them) rather than ice, as ice tends to dilute a smoothie. Thanks for the recipe!
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4 users found this review helpful
Photo by CC♥'s2bake

Prize Winning Baby Back Ribs

Reviewed: Jul. 31, 2008
Finally, I can bbq ribs! These are 'to die for' and sooo easy which is the best part. A sweet chicken and rib q sauce glazes them the best and the sweet complements the spicy. Thank you for a great recipe!!!!
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3 users found this review helpful

Chocolate Puffed Wheat Squares

Reviewed: Sep. 7, 2008
This is the same basic recipe I've seen lots of places so you won't find anything different anywhere else, and there's nothing wrong with it. To get them to stick together all you have to do is keep the syrup at a rolling boil on med/low heat, stirring constantly, for 3 to 5 minutes. Chill them to set as well.
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10 users found this review helpful

Salmon Macaroni Bake

Reviewed: Sep. 8, 2008
I had to change a few things but it was incredibly good and even my fussy kids liked it so thank you for the recipe. I didn't have any k.d. so I substituted egg noodles and left out the milk. I also didn't drain the salmon so added a 1/4 cup of the bread crumbs to the mix and also added in a generous teaspoon of seafood herb seasoning. I also added some parmesan and cheddar cheeses to the topping. Really simple and yummy.
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18 users found this review helpful
Photo by CC♥'s2bake

Apple Snack Squares

Reviewed: Oct. 25, 2008
Popular with the kids. I reduced the sugar to 1 and a 1/2 cups. I believe one improvement would be to mix the chips right into the batter in order to blend with the flavor overall, as their taste was dominant. Tart apples are not absolutely necessary. I had good results with Gala.
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5 users found this review helpful

KELLOGG'S* RICE KRISPIES* Glazed Apple Squares

Reviewed: Nov. 12, 2008
This was o.k. Actually it's a good way to use up those 'krispies hanging around the pantry. I would make this again.
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4 users found this review helpful

Watermelon Summer Salad

Reviewed: Jul. 30, 2009
I really loved this recipe! It is very different, but in a good way, and very refreshing. The sweet plays off the salty very well. Other folks were confused by it. The hostess thought it was dessert, so it almost didn't get put out, but everyone, especially the kids (which was surprising), went back for seconds. Make sure you are using ripe, but firm, watermelon - that's key. Thank you for sharing your great recipe, Jessica.
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3 users found this review helpful
Photo by CC♥'s2bake

Pumpkin Butter I

Reviewed: Oct. 18, 2009
I found the cloves to be too much - they overpowered the whole recipe, so next time I would reduce the amount. Otherwise it turned out very nice.
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6 users found this review helpful
Photo by CC♥'s2bake

Gingerbread Frosting for Cookies

Reviewed: Dec. 12, 2009
This is a really nice alternative to a typical vanilla glaze. I have made this recipe many times as it has so many good uses, and I'm always asked for the recipe. I would recommend at least doubling the recipe as it only makes about 1/4 cup. I have used this to drizzle lightly on pumpkin gingerbread as well as pumpkin ginger cupcakes, and also to glaze gingerbread cutouts and apple quick breads and muffins.
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7 users found this review helpful

Creamy Pear Pie

Reviewed: Dec. 13, 2009
This was really tasty. Quite a pleasant surprise. The almond extract really enhances the flavor of the pears. I don't have lemon extract so I substituted 1/2 tsp of lemon zest. I had to double the flour for the topping to get it crumbly, so I doubled the sugar as well. Make it slightly ahead as it's good chilled for a bit and is easier to cut. Thanks for sharing, and for the mental gymnastics required to remember the recipe! :)
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3 users found this review helpful
Photo by CC♥'s2bake

Chocolate Orange Fudge

Reviewed: Dec. 15, 2009
Thsi is a very easy and almost always 'goofproof' way to make fudge. I added orange extract (1 tsp) in addtion to the zest as I found the orange flavor a little weak. Orange and chocolate together are heaven! It's best the next day so make it ahead, wrap in wax paper and refrigerate.
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7 users found this review helpful

Fresh Asparagus, Tomato, and Feta Salad

Reviewed: Dec. 15, 2009
Summer salad or not, I made this in the dead of winter and loved it. But I too think the dressing is a bit much so scale it back. I also tossed in a few black olives because I love them. We had it with (indoor grilled) salmon. Made the "minus 40 with windchill" we had last night fade into the background!
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8 users found this review helpful
Photo by CC♥'s2bake

Candy Cane Fudge

Reviewed: Dec. 16, 2009
I like how soft and creamy this recipe is. Let it set as long as possible before you handle it because it is sticky if you cut it too soon. I have made this twice. The first time, I swirled green and red food coloring on top and the second time I used only red, which is much prettier. I use white chocolate chips as I have never seen vanilla baking chips anywhere. A tip: It's much easier to crush the round peppermint candies - they break into nice large bits rather than the mostly fine dust you end up with when trying to crush candy canes.
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8 users found this review helpful

Beefy Lentil Vegetable Soup

Reviewed: Dec. 16, 2009
Delicious! This is my new favorite. I did use tomato juice and beef broth instead of the listed ingredients because that's all I had in pantry: 4 cups juice and 4 cups broth. My tastebuds decided it needed just a tad more 'something' so I added another generous splash of worcestershire and 1 generous tsp of ground rosemary. That did it for me. Thanks for sharing this tasty soup.
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3 users found this review helpful

Fusion Hummus

Reviewed: Dec. 30, 2009
This was really good. It's a nice change from the usual. I didn't have fresh rosemary though, so I added the dried version to taste. The recipe doesn't specify which type of balsamic to use, but I used white. It was slightly sweet. Very nice!
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2 users found this review helpful

Vegetarian Chili

Reviewed: Dec. 30, 2009
I've made this twice. We like it. My kids finish their bowls. I don't let on to hubs that there is no meat in it and he loves it! Usually I buy the Mexican spiced crumbles so I adjust the spices somewhat. The first time I made it, it wasn't thick enough for me so the second time I left out the tomato juice and added in about a 1/4 cup of concord red grape juice just at the end. Very yummy. Thanks for sharing!
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2 users found this review helpful

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