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Cream Cheese Frosting II

Reviewed: Mar. 6, 2013
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.
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Stuffed Peppers My Way

Reviewed: Mar. 6, 2013
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.
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World's Best Potato Salad

Reviewed: Jun. 1, 2012
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.
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Mexican Bean Salad

Reviewed: Feb. 25, 2012
Love the recipe. I followed it exactly but I did not have cumin when I first assembled it. I put it in the next day and a good salad became great. Fresh Cilantro and the yellow whole corn kernels frozen are also important. The smaller white corn or canned corn would not work as well. I get one tablespoon of fresh lime juice from half a lime. In contrast the lemon yields half the juice. A really fun recipe that works well in the summer as a side dish for picnics because it does not have dairy or egg products in it.
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