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"Actually, the "Original" recipe used 4 tablespoons of butter. I use 5 tablespoons and I only use real butter. It makes a big difference."
Sep 9, 2008 on Food.com
"I've noticed except for the egg wash, there's absolutely no salt in this recipe. Bake goods need salt. Otherwise, they have no flavor. With 4 1/2 cups flour total I would probably add at least 2 teaspoons of salt."
May 10, 2008 on Food.com
"This is an excellent lasagna recipe. The only thing I changed was I used 1 pound of ground beef and a half pound of ground pork instead of all ground beef. The one problem I had was that it started getting a little too done around the edges before the center was cooked. The top was also starting to dry out. Next time I'll cook it at 350° and ..."
Apr 15, 2008 on Food.com
"Suprisingly this is one of the best tasting and easiests fudge to make. You can't taste the Velveeta. All it does is make it rich and creamy. The best thing is you can make this fudge on a rainy day. You can't do that with a cooked fudge. It won't set up."
Dec 11, 2007 on Food.com
"These were good but they need a little tweaking. The cookies were okay but the filling needed more flavor. Perhaps adding more sugar or using part butter instead of all shortening in the filling would help. Edited to add:These were much better the next day after being refrigerated. I still think the cream filling can be improved though. It'..."
Mar 4, 2007 on Food.com
"These are almost identical to the ones I make. The Rice Krispies are what make these buckeyes so much better than the others. The only difference is I use an 18 ounce jar of crunchy peanut butter and instead of measuring out the powdered sugar I just use one pound. The only thing I have to measure out is the Rice Krispies. I also use milk choc..."
Oct 19, 2006 on Food.com
"I've made this cake before and it is good, but only on the first day. After a couple days the beer flavor really starts to come out. I ended up throwing most of it away."
Oct 5, 2006 on Food.com