cheriturn Recipe Reviews (Pg. 1) - (10575162)

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Shortbread Cookies II

Reviewed: Dec. 9, 2014
I have a very similar recipe that I make every year, so if you don't have a cookie press, here is what you do - use the recipe above (my recipe doesn't include vanilla and I don't miss it, either). Instead of putting in a cookie press, make 2 'logs' out of the dough, and roll the logs in colored sparkling sugar. Wrap in plastic wrap & refrigerate until firm - a couple of hours, or overnight. Then slice the dough into cookies about 1/4 inch thick & bake @ 325 for about 20 min. Since ovens vary, just watch the cookies & make sure they don't get too brown - they are better when nice and light-colored.
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White Bean Chicken Chili

Reviewed: Apr. 13, 2013
This was awesome! I had about a pound of dry canellini beans that I had been soaking overnight and needed a recipe so I tried this. Otherwise, I pretty much went with the recipe as written, except that I added a 2nd can of chicken broth and added some ground cayenne pepper, and used fresh tomatillos as our local grocery doesn't carry canned. Of course, since I was using soaked beans, I cooked it longer. SCRUMPTIOUS! It was nice and thick and satisfying. Very healthy too. I actually forgot to put in the corn, but I didn't miss it. I'll try to get it in next time!
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Zucchini Bread II

Reviewed: Aug. 21, 2009
Best zucchini bread I've ever had- my husband just raves about it! If you don't like nuts, just leave them out and add extra raisins. Delicious!
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Almond Chocolate Cookies

Reviewed: Mar. 13, 2009
Very yummy cookie. The chocolate and almond flavor goes very well together. I dipped in white chocolate or almond bark as someone else suggested, then sprinkle them with colored holiday candies (for whatever holiday you are making them for) to make them extra special.
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Washabinaros Chili

Reviewed: Feb. 2, 2009
All I can say is, WOW- this is the best chili I have ever made! I did leave out the habenero as I couldn't find any in the store, but added 2 extra serrano peppers and 3 jalepeno's. It was also the hottest chili I have ever made, but it was very tasty- the heat was not overpowering like it can be sometimes. This recipe is definitely a keeper! Well worth the effort- as long as you like HOT chili!
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Chocolate Sheet Cake II

Reviewed: Feb. 14, 2008
This cake tastes great, and isn't hard to make. I added chocolate chips, just because I'm a chocoholic! BUT- if you are making this cake in a jelly roll pan, do not, I repeat, DO NOT double the recipe like some of the reviewers did. (unless you want 2 cakes!)Apparently they have a deeper pan. I doubled the recipe and it filled my jelly roll pan to the brim! So then I had to pour 1/2 the batter into another pan. Good thing I had another pan!
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