cook's profile


Kerri
 
Home Town: Atlanta, Georgia, USA
Member Since: Dec. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music
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  • Type
  • Overall Rating
  • Member Rating
  • BLT Soup
  • BLT Soup  
    By: Sharon Richardson
  • Kitchen Approved
  • This recipe has been rated 3 times with an average star rating of 3.3
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Recipe Reviews 45 reviews
Cheesecake Supreme
EXCELLENT! Did follow the top 2 reviewers suggestion of: Vanilla in cheeseckae mixture, less sugar in crust, 200 for 3 hours + 10 mins, didn't open door - just left it in there until cool. At least a day in fridge (covered with clingwrap). Only suggestion that I should have done was CARDBOARD on bottom of spring-pan. Will do that next time. THANK YOU YOU! EXCELLENT! Better than Cheesecake Factory by far.... so CREAMY.

3 users found this review helpful
Reviewed On: Apr. 21, 2011
Lil' Devils
Maybe mine came our PERFECT because I DOUBLED it; used 3/4 butter and used 1 C. PB. I have also used BROWNIE MIX - which is my husband's favorite since it's a little more gooier. I have also tried this with Vanilla mix & lemon pie filling (3/4 can). I have also tried this with Vanilla mix and raspberry pie filling (3/4 can) UMMMM YUMMY ! TAKE OUT BEFORE YOU THINK IT'S COOKED ALL THE WAY... that's why it's dry.

3 users found this review helpful
Reviewed On: Sep. 3, 2010
Award Winning Soft Chocolate Chip Cookies
EXCELLENT - I did what others suggested: 1C Butter short, 1C butter; 2 tsp Powder; 2C. brown sugar, 3/4 white sugar; extra vanilla. I baked ONLY 8 mins - otherwise will harden too much.

0 users found this review helpful
Reviewed On: Sep. 1, 2010
 
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