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grew up with a chef


grew up with a chef
 
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Member Since: Nov. 2006
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Recipe Reviews 4 reviews
Cream Cheese Frosting II
This is a simple and delicious icing. Success with this recipe depends on the consistency of the the cream cheese and butter. The butter needs to be soft not melted. The cream cheese must be the regular cream cheese not the light or whipped cream cheese. Cream cheese should not be too soft when mixed. I leave out of refrigerator unwrapped in the bowl with the unwrapped butter for about an hour. Then I cream them together with the mixer. I use this icing to frost soft sugar cookies and dip them in ground nuts. The icing mixture requires refrigeration if at room temperature for more than an hour or so depending on room temperature.

2 users found this review helpful
Reviewed On: Mar. 6, 2013
Stuffed Peppers My Way
I love these are vegetarian. While I enjoy the traditional stuffed peppers with beef these have flavor and a lightness to them. They make a good side dish and a nice healthy lunch dish by themselves. I use red, yellow, orange, as well as green peppers. Reduce salt or replace with a salt substitute. One half of a pepper is under 200 calories.

1 user found this review helpful
Reviewed On: Mar. 6, 2013
World's Best Potato Salad
If you like sweet Amish style potato salad this is a good recipe. Use extra cornstarch and use small red potatoes (about size of golf balls) that way you can quarter and get about one inch "cube" sized potatoes. Not my favorite because I like a more tang and less sweet but my Pennsylvania boyfriend liked it.

0 users found this review helpful
Reviewed On: Jun. 1, 2012
 
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