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Ghirardelli Chocolate Raspberry Cheesecake Hearts

Reviewed: Feb. 13, 2011
I just made this cheesecake. I made the follow changes: I used 8oz. cream cheese. Instead of making the raspberry puree, I used seedless raspberry jam. Also, when mizing the chocolate and whipping cream- you will still need to keep the pot over low heat, as these chips are large, and need help melting down. Also, bake time for me was 35 minutes in the 13x9 pan. I just tried to cut the cheesecake using my heart cookie cutter (after about 1.5 hrs of cool time) and it did not work out so well. I will let this cheesecake cool in the fridge overnight, and cut/decorate tomorrow. Hope this helps!! PS: This cheesecake tastes very good! Very rich! Be sure to serve in small portions. :) ***Addition: I had a HARD time with the two cookie cutters I had. So I was able to get two hearts to come out, and opted to just serve with small squares (I posted under this recipe a picture) After cutting, I added a smear of the seedless red raspberry jam- and then drizzled white and Ghiradelli chocolate on top. THEY ARE DELICIOUS!
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21 users found this review helpful

Easy Cheese Ball II

Reviewed: Sep. 13, 2010
This cheeseball is AWESOME! The only thing I did differently was added real bacon bits to the outside of the cheeseball as opposed to nuts. This cheeseball is huge! It was a hit at our party! VERY easy to make! Thanks for sharing!!
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5 users found this review helpful

Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Sep. 13, 2010
This recipe was a huge hit at our football bash! The only thing I did differently was used ranch dressing instead of blue cheese, and I added shredded sharp cheddar cheese instead of mozzarella. This dip is awesome served with Frito's scoops. I opted for the wing sauce, and it gave the dip a wonderful flavor. I will be sure to make again soon!! Thank you!!
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4 users found this review helpful

Pumpkin Bundt Cake

Reviewed: Sep. 11, 2010
This cake is DELICIOUS! I used the cream cheese icing (the recipe is in one of the reviews). I could not find canned pumpkin (I am hearing that there is a shortage due to bad crops last year), so I used yams. I mashed candied yams by hand until they had the same consistancy of canned pumpkin. I then added 1t. ground cloves, 1t. nutmeg, 1t. pumpkin pie spice, and 2t. ground cinnamon. I used this mixture in the recipe as a substitute for the canned pumpkin. The cake tastes amazing! The only thing I will do different next time is wait to cut it until my guests arrive. This cake is very moist, and crumbles- so presentation is not as nice. Thank you Lucille for this wonderful recipe!
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3 users found this review helpful

Hash Brown Casserole II

Reviewed: Sep. 6, 2010
This dish was a favorite at my families Labor Day cook out. The only thing I will do differently next time is add a little less onion. But, I would not change anything else! Can't wait to make this again!
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5 users found this review helpful

Gina's Pound Cake

Reviewed: Sep. 6, 2010
This recipe is AMAZING! This was my first pound cake, and it turned out to be the best I have ever had! Very moist- and the orange/lemon flavor really gives it something extra! Thank you Gina for sharing this great recipe, I can't wait to make it again!!
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8 users found this review helpful

 
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