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Tex'n Melt'm

Reviewed: Feb. 7, 2011
I made this a couple days ago exactly as specified in the recipe. We really liked it. I'm planning on making it again this coming weekend, however, I will use less cheese -- 16 oz was too much (did I really just write that???) and it solidified into a thick mass that broke the chips -- and will bake it for maybe 18-20 minutes instead of 15. I may consider introducing a little sour cream on the side. Still, I recommend it. It's quick, inexpensive, easy and thoroughly awesome.
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Easy Chocolate Chip Cookies

Reviewed: Jan. 23, 2010
These are the EASIEST cookies to make and they're delicious! I've made two batches. For the first, I used yellow cake mix as called for in the recipe and the cookies turned out baking, looking and tasting wonderfully. But for the second batch, I used orange supreme cake mix and I have to say the second batch edged out the first batch. It's hard to beat the orange and chocolate flavor combination. Still, this recipe definitely earns a 5- star rating for it's simplicity and versatility. I'm sure any number of flavored cake mixes would result in awesome cookies. This is one's a keeper. Excellent job Sherri!
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Pumpkin Crumb Cake

Reviewed: Nov. 29, 2009
I only started baking 3 months ago and this was the first recipe I tried. Since then, I've made it 2 or 3 more times and it's been a great success each time--super easy and super delicious. Every time I make it, the crumb on top is lighter & crisper. The only alterations I've attempted are to add a 1/4 teaspoon of pumpkin pie spice along with the cinnamon and then lightly sprinkle the crumbing with cinnamon sugar just before it goes to the oven. I think these two alterations will permanently be added to the recipe in our household. Oh, and I've decided pecan pieces or halves are much better than walnuts, but I'm a Texan so I may be unfairly partial to pecans.
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Bachelor Grilled Cheese

Reviewed: Nov. 29, 2009
I've been doing this almost my entire life but didn't realize it was a recipe. I highly recommend it and applaud the PMS Princess for posting it. The only thing easier is to simply toast the breads, slap a slice of cheese between them and EAT! The cheese melts well enough without microwaving but if you want the cheese gooey, go ahead and nuke it. I think I'm going to go make one of these now.
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Oatmeal Raisin Cookies IV

Reviewed: Oct. 9, 2009
I'm a novice to baking (got laid off, got bored one day ....) so this recipe appealed to me because it seemed easy enough that I could handle it and the spices suggested they would be tasty. I was right. I followed the recipe as written -- no alterations or substitutions -- and it was super easy to put together. I used a melon baller to drop the cookies on the sheets and the cookies came out in a decent shape and size. Most importantly, though, they were super delicious. The spices are rich and warm and I have to believe the raisins are chewy, plump and juicy due to the soaking. The cookies turned out slightly crisp on the outside and wonderfully chewy on the inside. It's what my wife called "perfect" and I'd have to agree. I think these are going to appear on our Holiday cookie plates for neighbors and friends this year.
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