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Spicy Pumpkin Fudge

Reviewed: Dec. 23, 2011
I messed up the first two batches of this. Each time, I could not get the temperature of my boil above about 216 after about 12 minutes. Each time I ended up with a nice goopy ice cream topping which barely set, even after being frozen. On the third try, while I watched all the steam escape from the pot at the beginning of the boil, it occurred to me that water boils at 212. The temperature of the mixture will remain steady until ALL the water is boiled off... then it will rise again. Once the temperature begins to rise again, there will be very little steam rising off of the pot. So be patient... it may take a few more than 10 minutes, but it will get there. Just watch the steam coming off the pot.
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Pumpkin Cheese Bread II

Reviewed: Jan. 17, 2011
This is an EXCELLENT recipe. I made it in small ceramic holiday loaf pans and gave as Christmas gifts. I also layered in a muffin pan for cupcakes. The first few times I made this I ended up with extra cream cheese mixture. Now I make another half batch of the pumpkin mixture and the proportions come out correctly.
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Make Ahead Lunch Wraps

Reviewed: May 5, 2008
This is a great base recipe. I like it because you can "freestyle" with whatever ingredients you have on hand. Today I had fresh sweet corn which I cut off the cob. I followed the front page review and caramelized the onions in sugar. The lime and sugar combination is just the right balance for cumin and oregano. I didn't have any bell pepper on hand so I just used this really fresh salsa I picked up in my grocer's produce section. It had diced onions, peppers, cucumber, garlic, lime, etc. I browned some ground turkey burger patties with taco seasoning and drained a can of pinto beans. I mixed everything together with brown basmati rice cooked with a cilantro cube and some taco seasoning. Lastly I added some shredded cheese to the mix and rolled it with some lettuce in a tortilla. WHAT A TASTY FREESTYLE! Most importantly -- My children gobbled it up. The recipe was just the inspiration I needed. Thanks!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 19, 2007
This is a superb recipe... no wonder over a thousand rave reviews. It produces a moist, chewy, picture perfect cookie. I followed the recommendations in previous posts and refrigerated the dough for at least an hour... sometimes longer. The first time I made these, I baked them for 15 minutes. They were chewy but spread more than I would have liked and were a little flat. So now I leave them in the oven at 325 for 13-14 minutes. The key is the baking time. Also, I let the cookie cool on the sheet for about 5 minutes before transferring them to the rack. I use a "large" cookie scoop that is a tad less than 1/4 c and am able to eek out 30 cookies. I have made this cookie with 1 1/2 c. white chips and 1 c. macadamia nuts (or 1 c. pecans). I also played around with a spiced version by adding 1/8 tsp. cloves, 1/4 tsp. allspice, and 1 tsp. cinnamon. Every time they turn out great. This is my new chocolate chip recipe.
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