luvrecipes Profile - (10686076)

cook's profile


Home Town: California, USA
Living In:
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Boating, Walking, Reading Books, Music
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Recipe Reviews 13 reviews
Cream Cheese Kolacky
I have used this recipe for years! I roll into balls and make a well in the middle - like a thumbprint cookie. I let them cool and use a vanilla glaze instead of powdered sugar. They look and taste amazing! I love using seedless raspberry jam. I really don't understand how the dough is hard to work with, if you use the measured amounts given, cream the butter and cream cheese then add will be crumbly but then you can use your hands to put the dough together, wrap in plastic wrap and set in refrigerator for a couple of hours. It's pretty easy and great for the holidays!

2 users found this review helpful
Reviewed On: Dec. 16, 2014
Garbanzo Bean Chocolate Cake (Gluten Free!)
This is a great flourless chocolate cake. I made it for a was gone in minutes. Everyone told me how rich and delicious it was. When I told a couple of the people it was made with a can of garbanzo beans they were shocked! I made another for my family..they love it! My daughter had no idea a can of garbanzos made her this wonderfully chocolatey cake. It needs no frosting. It is truly delicious made exactly as the recipe is written. Make sure you process the beans well or there will be chunks of beans. It is a truly easy and delicious cake. Thank you for sharing this recipe!

0 users found this review helpful
Reviewed On: Sep. 23, 2012
Easy Coleslaw
I make this but I use a bag of coleslaw (with the red cabbage and carrots). I then mix together 1/3 c seasoned rice vinegar, 1.5 tbsp of sugar, 2 tbsp extra virgin olive oil, 5 drops of sesame oil, with a sprinkle of salt and pepper to taste.Pour over cole slaw mix and mix well. It comes out perfect all the time and takes only minutes to make. You should let it sit in the fridge for a couple of hours to 'marinade'. Its also low in fat since I don't use a cup of oil. I like to add shredded chicken and sliced almonds when I bring it as lunch to work.

1 user found this review helpful
Reviewed On: Sep. 17, 2012

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