lindalee Profile - (11356115)

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Home Town:
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Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Middle Eastern
Hobbies: Scrapbooking, Gardening, Biking, Fishing, Reading Books, Music, Wine Tasting
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Recipe Reviews 10 reviews
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
My cookies did not come out as in the photo but were a total hit! They were mounded, not flat, so I did not sandwich them. The dough was too sticky to flatten on the pan. I frosted each one individually after they cooled. As stated these are not too pumpkin-y nor too sweet. They are cake-like and I baked mine 12-14 minutes for a pan of 12. I used about a mounded kitchen teaspoon full per cookie and they did not expand much. I got about 5-6 dozen. Didn't have enough frosting for the last dozen but they got eaten anyway. I followed the directions exactly and my family and friends devoured them.

1 user found this review helpful
Reviewed On: Apr. 8, 2013
Cindy's Jambalaya
LOVE the recipe as a basic jambalaya recipe to start getting creative from but wanted to make this with sweet potatoes instead of shrimp (way cheaper) and put the sausage on top, not in the mix. Here are the changes I made: - I also added 1/2 cup extra rice as someone mentioned and added an additional cup and half of chicken broth. I wish I would have added another can of diced tomatoes and will do that next time whether I add the extra rice and broth or not. - I doubled the spices having read that the recipe as written was too mild for many. It was just right and not too spicy for crowd of 8. We had leftovers as the extra rice probably wasn't necessary. But yay for leftovers! - I added 2 pounds (2 large) sweet potatoes- peeled and cubed in 1/2 to 3/4 inch squares when I added the broth. The 20 minutes was just enough for them to cook to perfect firmness. - I pan fried 13 oz (2 large) Johnsonville Andouille sausages after cutting in 1/4 inch slices until very browned on both sides of each slice. I served these on top of the dish like my local cajun place does it. I was asked for the recipe by those in attendance so I think it turned out well! Thanks Cindy for the recipe!

0 users found this review helpful
Reviewed On: Nov. 25, 2012
Lemon Cupcake with Blackberry Buttercream
SO Good and super easy no fail recipe! Substituted bottled lemon juice & used strawberry preserves in the frosting as it was what was on hand. Combo was like having strawberry lemondade! Same as others said this recipe yielded 16 cupcakes and I made half the recommended frosting and it was plenty. Making as a cake today! Thanks for a great new fav!

6 users found this review helpful
Reviewed On: Apr. 28, 2012

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