Gigi Recipe Reviews (Pg. 1) - (10702595)

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Chunky Potato Soup

Reviewed: Sep. 30, 2009
1st tried this recipe a year ago and now that it is autumn again having it again... still YUM. I did make a double batch tho cause it doesn't last long enough.
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Banana Sour Cream Bread

Reviewed: Jan. 14, 2009
ummm YUMMM
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 11, 2008
INCREDIBLE! WOW did my church family ever love this cheesecake.It came out Beautiful. I did make some changes tho. I didn't have any heavy cream so I substituted sour cream. I added extra spices since I know my husband and I like alot of flavor. For the crust I used extra ginger snaps and not hazelnuts since I'm not convinced my son can eat them yet. Then to keep the crust from cracking I used some simple tricks. 1: have a seperate container with water in the oven. 2: gently mix eggs then stir them in at the very end of mixing everything else. 3: only bake for 75-80 minutes then turn off oven and leave cake in for another half hour. hope your cake turns out as incredible as ours did!
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