Princess of Cats Recipe Reviews (Pg. 1) - Allrecipes.com (11783026)

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Joey's Peanut Butter Cookies

Reviewed: Aug. 12, 2012
My husband used to consider himself the king of making peanut butter cookies, but recently he made a batch after being spoiled by this recipe, and they didn't hold a candle. He was reluctant, but he surrendered the crown. These cookies are a bit awkward to shape, but the flavor and texture are wonderful. The quality of the peanut butter that you use really matters for this one, so don't skimp.
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Carrot and Ginger Soup

Reviewed: Aug. 2, 2012
This soup is cheap to make, and it tastes amazing. Best of all, it's a very forgiving recipe. You can screw around a bit with the spices and still have an amazing final product. I'm allergic to milk, so I just stuck an immersion blender into my soup pot and pureed everything, then spiced it and let it simmer a bit longer to let the spices sink in.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 2, 2012
These cookies are the best chocolate chip cookies I've ever tasted. I've been looking for years for a recipe that resembled the one that my mother made when I was growing up, and this recipe surpasses it. No matter how big a batch of these cookies I make, they go fast.
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Buttery Soft Pretzels

Reviewed: Aug. 2, 2012
A classic in my household. I make these in my bread machine at least once a month. I have found there's a little bit of an art in how you roll and shape them to get the best possible texture.
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Sky-High Biscuits

Reviewed: Aug. 2, 2012
Ever since White Lily stopped making biscuit mix, I've been looking all over the place for a recipe that can compare. This is the one. I've already made three batches of these, and they disappear as fast as I can pull them out of the oven. I did use all white flour, since that was all I had in the pantry, but otherwise, I didn't change a thing.
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White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 25, 2010
When I'm in the mood for oatmeal cookies, I'm in the mood for these. I have made them so many times, and they always come out perfect -- thick and chewy, but not dry or crumbly at all. I tend to cut the amount of chips that I put in the cookies by about half or thereabouts because I prefer a subtler flavor.
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