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Cream Cheese Pound Cake III

Reviewed: May 29, 2011
I followed the directions exactly, except I added an extra teaspoon of vanilla (2 total). It was very moist and I didn't have the problem of the outside getting overdone before the inside. I used a bundt pan instead of a tube pan- there was A LOT of batter so it rose over the top but still looked pretty inverted. It had a great flavor- it was a little too sweet for me, so I may decrease the sugar next time, but my husband thought it was outstanding.I guess it just depends on your taste. I will definitely be making this again:-)
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2 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Mar. 27, 2011
Great tasting cookie! The one hint that I read somewhere is NOT to use flour if your dough is sticky- use powdered sugar. It doesn't add to the sweetness and it doesn't make the dough tough. I also make my cookies thicker, about 3/4" to allow for the lollipop stick. Thanks!
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14 users found this review helpful

Fudge Puddles

Reviewed: Apr. 30, 2010
Outstanding! I made the recipe exactly as stated, except I used Hershey's kisses in place of the milk chocolate morsels. I used a pastry bag to pipe the fudge, but next time I will use a squeeze bottle as another reviewer suggested. I also made my cookies slightly larger than the recipe called for, but they still came out perfectly! Thanks for sharing- this is a definite keeper:-)
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Carrot Cake III

Reviewed: Feb. 11, 2010
This cake was excellent. I followed the directions with the exception of adding another tsp. of cinnamon (to make 3 total). I shredded my carrots with my food processor, and then placed them on a paper towel to absorb any excess water. Instead of baking the cake in a pan, I used my mini-muffin pan. The muffins were fairly soft, so instead of frosting them with an offset spatula (which was tearing up the muffins), I put the frosting in a pastry bag with a large star tip adn piped it on. The results were beautiful, delicious, mini carrot cakes!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 10, 2010
Outstanding! I didn't have the italian dressing mix- all I had was ranch, but decided to risk it anyways. It was amazing- can't wait to try it with the italian dressing mix. I also used a cheaper cut of beef- can't remember which, but it still was very tender. Thanks for sharing!
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Buttery Soft Pretzels

Reviewed: Jan. 31, 2010
Great recipe! I did decrease the flour to 4 cups per other reviewers. I have been making my own bread for years, and the second time I made these I made a mistake with the yeast/sugar/water mixture. I usually will put the water and sugar in the bowl first and then add the yeast. For some reason, that time I put the yeast/sugar in the bowl first and then added the water. When I went to put the wet mixture into the dry after the ten minutes, there was undissolved yeast in the bottom of the bowl. So, always make sure you add the yeast LAST! It didn't seem to make a difference in this recipe, but it may in other bread recipes. Thanks for sharing- the pretzels are a huge hit in my house!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 7, 2009
WOW! This is outstanding! Because I didn't have 1 cup of butter, I used a 1/2 cup of butter and a 1/2 cup of crisco (I also don't like a whole lot of spread with my cookies and crsico helps with that). I have a convection oven, and using a medium cookie scoop, about 14 minutes is just right. I grew up with crunchy toll house cookies, but my husband likes his soft and chewy- he loved these! Thanks for the recipe:-)
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Buffalo Style Chicken Pizza

Reviewed: Jun. 19, 2008
This was outstanding! I pretty much made it just as is, with one exception. I used a little more chicken so I used a litle more hot sauce (Franks Red Hot Buffalo Wing Sauce). I don't like things quite as spicy, so I added more butter. The best way to make sure your sauce is the way you want it is to make it up in a bowl before pouring it on the chicken. The more butter you add=the less spicy. You can do it to your own taste! This is how we used to make our wings in college. Thanks so much for the recipe!
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