meshu Recipe Reviews (Pg. 1) - (11138382)

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Cream Cheese Mints

Reviewed: Jan. 12, 2010
I just finished making these, i didnt have any of the problems that some ladies had. I used 4 oz of cream cheese , i softened it in the nuker for 8 sec. and softend the tablespoon of butter for 5 sec. put them in the bowl of my kitchenaid mixer . Added the peppermint Extract of which i was only going to use 1/4 teaspoon then said oh what the heck and added another 1/4 Which was purrfect for our taste. I mixed cheese and butter and extract (and i used wiltons gel color which was added to this before the sugar) til it was nice and creamy ... adding 1 C of p sugar at a time ,mixing til it became smooth again then adding another cup of the sugar .. creamed this then added the last cup ~ Came out perfectly... I want to coat them in chocolate ... Would i do this right after the drying process or after they come out of the freezer
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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Sep. 10, 2011
pretty awesome sauce. made as written , i used it over fettucine pasta yum! thank you for the recipe.
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3 users found this review helpful

Tiger Butter II

Reviewed: Sep. 14, 2010
made this yesterday for a get together and everyone loved it ! Once i got it all on to the parchment paper i place it in the freezer for about 30 or so mins... placed a piece of parchment paper on my counter and when the candy was set i took the ends of the paper and turned it over on to the paper on the counter. I was able to cut the back side ( it was nice and hard and cracked beautifly under the sharp blade) the front with it's pretty swirls stayed in tact. Will make this again and again... so easy ! thanks bunches. Ohhhh...a foot note...i made mine as a peanut butter choc. bark NOT a fudge... soooo yummy
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