Kristen Recipe Reviews (Pg. 1) - Allrecipes.com (10158477)

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Kristen

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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 3, 2013
I have made a ton of these in the last 2 or 3 years. The picture change kinda caught me off guard this year. As one reviewer said, the middle will tend to be a little mushy. I added an extra egg yolk to the last 2 I have made and it remedied the problem. (If you use 1 egg for 8 oz cream cheese, it only makes sense you will need an egg to combat the sliminess of the white chocolate chips. A baker friend suggested using just an egg yolk and it comes out fluffy and jiggly when right out of the oven.) I also use the whole bag of white chips. We decided to try the berry medley pre-made pie filling to save time and it does wonders. I've made it with and without the water bath and also in a convection toaster oven. Surprisingly, the best result was the toaster oven! It fluffed up nice and tall and tasted delicious! I will continue to use this recipe during the holidays for years to come! :)
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Way Easy Pizza Sauce/Bread Stick Dip

Reviewed: Jun. 21, 2011
My family loves this recipe. We've been using it with the pizza crust recipe we found for months and months now. My boyfriend who lives long-distance from me decided to try and make the pizza my family and I make here. I gave him this recipe and he has gone on and on about how good it is for two days now. He told me he was going to put a bunch in his pizone and dip it on some more after, lol. The ONLY thing we have done different is use 1 15oz can of tomato sauce rather than 2 6.5's for cost and whatnot. Thanks for the recipe!! =)
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Quick and Easy Pizza Crust 2.0

Reviewed: Jun. 20, 2011
The pizza crust is really good for the most part. It rises beautifully! I have been adding 1 tsp of pizza spice like another commenter suggested. I found it was a little hard to work the dough by using the full 2 1/2 cups of bread flour. When trying to use less, however, the dough was too sticky so I had to beat the rest of it in while kneading the dough. We make it at least once a week now, but have to gradually add flower to get it how we want it. Mom has memorized the recipe now and my boyfriend is going to try to make it this week! It's a great starter recipe that you can change to make your own! :)
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Mom's Pumpkin Pie

Reviewed: Nov. 13, 2010
I have been making this pie for over a year now! It was kind of a spoof idea last year to try something new. I'd never made pie before so it seemed like a good starter recipe. I probably made two every week till couldn't find pumpkin anymore!! I LOVE it. Everyone at work loves it, my mom's beau wants it all the time, and I'm going to make a whole bunch to give to co-workers for Thanksgiving this year. A tip- use a DEEP DISH pie crust. If you use a regular pie crust, you WILL have left over filling! I double it up and it fills 3 frozen regular pie crusts or 2 deep dish. It is actually easier to make 2 at a time since pumpkin puree comes in 30oz cans. I don't know where you guys are getting that there is too much salt... Are you not stirring the spices in a separate bowl first? Some day I will try this in a stoneware pie dish! :)
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Quick and Easy Pizza Crust

Reviewed: May 7, 2010
The pizza crust is really good for the most part. It rises beautifully! I have been adding 1 tsp of pizza spice like another commenter suggested. I found it was a little hard to work the dough by using the full 2 1/2 cups of bread flower. When trying to use less, however, the dough was too sticky so I had to beat the rest of it in while kneading the dough. I had my first pampered chef cooking show and my mom was making the dough at the time. I had her use 1 1/4 cup bread flower and 1 1/4 cup whole wheat flower. It turned out fabulous! We've been making pizzas with this crust for about 2 months now and I think it's the best luck we've had with it. Wasn't too sticky and we could work it really easily! Overall the base recipe is great and can easily be changed to suit anyone's taste.
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