Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 20, 2009

OMG this is sooo good. I makes a lot! Which is really really bad because I kept eating it by the spoonful. I had to frost my cake and then run soap water in the extra just to keep me out of it!!!!

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MorganFo

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Buttermilk Syrup

Reviewed: Jan. 18, 2009

I make this syrup ALL the time. I didn't get the recipe from here originally, but I lost my old hand written copy, so I use this one now. Today, I used powdered buttermilk instead of regular buttermilk, and it was still just as delicious.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Burrito Pie

Reviewed: Jan. 17, 2009

Way good! Very easy and better than most restaurant dishes too! Tastes great topped with shredded lettuce and chopped tomatoes. I followed all the suggestions made and it is soooo good!

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MorganFo

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Grandma Johnson's Scones

Reviewed: Jan. 11, 2009

These are fantastic. I live in Utah, where tea time is uncommon, and the only scones that anyone has heard of are deep-fried. I've started having tea time, and wanted some real scones, and these were incredible. I love them. After cutting them in wedges, we cut them and put jam in them before cooking. They were yummy.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Spicy Pumpkin and Sweet Potato Soup

Reviewed: Jan. 11, 2009

I've tried this recipe several times with a few variations. I've used coconut milk in it to make it creamier. I've also added curry. I love it, but it's not exactly the most popular when I make it. I think it's mostly people who don't like pumpkin or sweet potato that dislike it.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 8, 2009

I LOVED this cornbread! I didn't cook it completely, so the center was a bit soggy on the top, but I gobbled up all the good parts. Delicious. I used powdered buttermilk. First time using the powdered version, but I don't cook with it enough to keep it on hand. It was great, and I will definitely be making it again.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Black Bean, Corn and Turkey Chili

Reviewed: Jan. 5, 2009

I have made this recipe twice. Both times it was amazing. I didn't change anything the second time except that I used 3 cloves fresh garlic instead of garlic powder and also added more chili powder and a bit of paprika. The first time I made it however, I had to make part of it Vegan for someone at work, so I cooked the turkey without the onions and spices and just cooked those things seperately. It was still amazing.I've had people tell me this is the best chili they have ever had.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Grandma's Orange Milk Sherbet

Reviewed: Jan. 3, 2009

This was really good. i couldn't bring myself to give it 5 stars, but it was very very tasty. I changed a few things out of necessity. I didn't have a can of crushed pineapple, but I did have a real pineapple that was not long for this world, so I used that. I just cut it into pieces and blended it. It wasn't quite 15 ounces however so I got some tangerines that I had and blended that to make up for it. I squeezed the oranges by hand, but didn't have quite enough, so I added some Simply Orange. I also added orange food coloring to make it a little more rich looking.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Brown Sugar Chops

Reviewed: Dec. 29, 2008

This recipe was a success in my home! I read some of the suggestions for this recipe and what I did was melt the butter on a small pot and then add the brown sugar and soy sauce. Once everything was dissolved I poured the sauce over the pork chops which had been sprinkled with brown sugar. The chops were only partially defrosted and I only let them sit on the sauce for as long as it took to preheat the oven. I baked them at 350 F for 35 min.and flipped them halfway. Broiled for 3 min. Very Good!

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nathalymar

Cooking Level: Intermediate

Home Town: Miraflores, Lima, Peru

Living In: Logan, Utah, USA

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Sour Cream Sugar Cookies IV

Reviewed: Dec. 1, 2008

I thought these were perfect cookies. I like them because they are not too sugary. I didn't think they were too bland. They were just right when you put a little frosting on them. I can see that they might not be as good if you didn't add a little frosting, but why wouldn't you? They held their shape well. We also didn't want to wait over night and stuck the dough in the freezer for a bit, and they worked pretty good.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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French Bread Rolls to Die For

Reviewed: Nov. 25, 2008

I made these last night, but instead of making rolls out of them, I made about 4 bread bowls for my soup. They weren't as sturdy as other bread bowls, but my goodness they were delicious. I didn't make any changes to the recipe, but all I had was all purpose flour, and it worked just great. They rose just fine and tasted divine.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Cheesy Potato Soup II

Reviewed: Nov. 25, 2008

Really good soup, and fairly easy to make. We added bacon like many other people did. Very yummy in a soup bowl. Definitely keeps you warm at night and fills you up quite easily.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Oatmeal Raisin Cookies IV

Reviewed: Nov. 18, 2008

The first cookies went all flat and spread out so I added about 1/2 cp flour to the dough. After that they came out much better. They have a better consistency. Once I added that flour the recipe was really good.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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Home-Style Scalloped Potatoes

Reviewed: Nov. 7, 2008

When I made the sauce it was SO good. After cooking the potatoes the flour in the sauce overpowered the taste. I was embarrassed because I made these for a family dinner and they turned out gross. If I could have the sauce taste the way it did when I first cooked it this would have been a 5 star recipe easily. where did I go wrong? Suggestions?

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alytholen

Cooking Level: Intermediate

Home Town: Logan, Utah, USA

Living In: Taylorsville, Utah, USA

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Banana Banana Bread

Reviewed: Oct. 25, 2008

This recipe made me very very upset. I can't believe it has such a high rating. Did I do something wrong? I don't think I did. I followed this recipe exactly. It was terrible. I had the same problem that others had. My bread (baked for much longer than recommended time) came out burnt on the outside and very wet on the inside. No matter how long it was in there, it was still undercooked on the inside. I know of lots of banana bread recipes that don't do that, so I will stick with them. I just can't understand why mine was so bad and everyone else had such a peachy time with it.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Clone of a Cinnabon

Reviewed: Oct. 15, 2008

YUM!!! These are money makers baby! I brought them to work and got rave reviews. I made the cinnamon rolls the night before and also the frosting and pulled them both out of the fridge 1/2 hr before baking. I found that putting the rolls in the fridge the night before helped the butter harden in the rolls and when I cooked them I had no problem with the cinnamon/brown sugar filling running out the bottom. They were perfect and oh so gooey. I also didn't use a bread maker. Easily done without, just look at other reviews. I also didn't put the frosting on until they were just warm to the touch, but the pan was still hot. That way most of the frosting stayed right on the cinnamon rolls and didn't melt off the sides. I also doubled the frosting, you have to! These are just as good heated up in the microwave the next day.

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alytholen

Cooking Level: Intermediate

Home Town: Logan, Utah, USA

Living In: Taylorsville, Utah, USA

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Italian Sausage Soup with Tortellini

Reviewed: Oct. 10, 2008

Very very good soup. Fairly simple to make, but be aware that if you double this recipe it makes A LOT of soup. only the 4 star rating because you go through a lot of pans and it's not the easiest.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Grain and Nut Whole Wheat Pancakes

Reviewed: Oct. 5, 2008

These were very very delicious. Of course, I'm not sure if the original recipe is, but even with all of my messups they turned out good. I didn't have milk, so I used coconut milk. Crazy huh? Then, since I'd messed up a couple times, I decided to take liberties. I added a teaspoon of vanilla at the end and some spices(cinnamon, nutmeg, cloves). They were mighty tasty.

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Reviewer:

liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Sour Cream Coffee Cake III

Reviewed: Sep. 25, 2008

Super super good coffee cake. I doubled the topping like most others did. I don't know how you couldn't.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Amish Meatloaf

Reviewed: Sep. 7, 2008

I left out 1 cp of cracker crumbs, it seemed like a bit much. I also used a little less ketchup and sugar. I didn't use the bacon at all. My husband really loved it. I thought it was missing a little something. Next time I'm going to add a little Worchestershire and some Schilling Montreal Steak seasoning.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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