Tracy Profile - (11734447)

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Member Since: Sep. 2009
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Recipe Reviews 3 reviews
Seven Layer Taco Dip
I made this for an after church gathering, and it was a huge hit. I served it with Fritos Scoops instead of tortilla chips because they are a sturdier chip and can really "grab" all the yummy flavors. Like other reviews, I agree that the beans and taco mixed together are very salty- so much so that I almost ditched the recipe at the beginning. However, when you add all the mild (sometimes bland if eaten alone) flavors of the veggies, sour cream, and cream cheese, it balances out great. You've got to get every layer in your bite! lol That's where the handiness of the scoops come in. I also agree that the suggested size serving dish is too small. Great go-to recipe in a pinch or for a party!

4 users found this review helpful
Reviewed On: Apr. 30, 2011
Chess Pie
I wish I knew what I did wrong with this pie. I've tried it twice, and both times bombed by having a beautiful crust only to discover a chess "pond" below. The first time I followed the recipe exactly. Since that didn't work, I tried some of the previous cooks' suggestions and added cooking time and left the pie in the oven while it cooled down. Both results were the same. The flavor is exactly what I'm looking for, but I just can't get it to set. I'm an old-fashioned southern girl from Tennessee who knows her chess pies and has worked in bakeries, so why is it that I can make a three-tiered wedding cake, but can't get this pie to set?! ha ha

45 users found this review helpful
Reviewed On: Apr. 28, 2011
Buttermilk Chess Pie
I just ate a warm piece of this pie less than 5 minutes ago. Yummy! I read the previous reviews and followed the most common suggestion- less sugar. I used 1 1/2 cups instead of two, and I added a tablespoon of white vinegar because it's called for in my other recipes. My baking time was 55 minutes. I think I could've gotten away with 50, but the other suggestions mentioned much longer cooking times. It just takes a little while to set. I covered the crust edge and removed it at 45 minutes. Next time, I'll gently lay a loose piece of foil over the whole pie to prevent over-browning. Whisk it well, and strain if you're afraid of getting those tiny little egg pieces. Great flavor and texture!

13 users found this review helpful
Reviewed On: Sep. 29, 2009

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