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Chantal's New York Cheesecake

Reviewed: Apr. 7, 2015
This is by far the best cheesecake I've ever had. It was perfect in every way... Creamy and rich with a great vanilla taste and not too sweet either. Even Cheesecake Factory has nothing on this one. I read some of the other reviewer's suggestions and made just a few changes. I added half a teaspoon of almond extract to the batter which gave the flavor just a little bit of something extra but no one could tell what it was. I made sure to use regular cream cheese instead of lower fat as well as light cream instead of milk. I lowered the oven temp by 10 degrees as a reviewer suggested as I didn't want the top to brown too much and it baked for the required time. My oven temp might be a little warmer than it reads on the display anyway. I put the cheesecake into a hot water bath while cooking which really helped bake it perfectly. Be sure to wrap the pan in two layers of foil so the water doesn't get into the cheesecake while baking. Lastly, I left the cheesecake in the oven, with it turned off and the door cracked open, so it would cool slowly for about an hour. Then I let it cool on the counter a few hours before refrigerating it. The result was a perfect looking and tasting dessert with no cracks at all. This cheesecake needed no topping because it was wonderful without anything added. I am throwing away any other cheesecake recipes I have and just make this one.
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Main Line Chicken Chili

Reviewed: Dec. 15, 2013
This is a great recipe. I just made it tonight on the stove instead of the crock pot and it came out wonderfully. The only changes I made, other than cooking it on the stove, were that I added another can of tomatoes because I had too much chicken, and also some oregano. It only took about an hour from start to finish. This was a home run with my family so I'll be sure to make it again.
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Slow Cooker Sweet Potato Casserole

Reviewed: Nov. 29, 2013
Great recipe. It was so nice to use my crock pot instead of taking up room in the oven for my holiday sweet potatoes. This recipe is not too sweet which was perfect to go with the rest of the meal. It turned out exactly as I hoped with a little crunch on top thanks to the pecans. I used my small food processor to mix the pecans, flour and sugar in the topping and it made the pecans very small which we liked. This will be a keeper and a regular at our holiday dinners.
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Beans, Beans, and Beans

Reviewed: Sep. 9, 2012
A wonderful recipe. Will make again and again. I left out the lima beans though because my family does not care for them. Very tasty and sweet.
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Tender Barbecued Chicken

Reviewed: Jun. 9, 2011
The chicken turned out great. Very tender and easy to pull apart after less than 9 hours on low. My family did not care for the sauce. It seemed very bitter with the lemon. Next time I will omit the lemon entirely and maybe add some hot sauce to give it the zing that I thought the lemon would do. A good recipe and one I will go to frequently once I get the sauce perfected.
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Creamiest Rice Pudding

Reviewed: Mar. 21, 2011
I made the recipe just as written and I'm very pleased with the results. It was very creamy (I used 2% milk). It was great for dessert and I added fresh fruit and nuts for breakfast. I will save this recipe as my favorite rice pudding.
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Appetizer Meatballs

Reviewed: Dec. 9, 2010
I made these meatballs for a party and they were really enjoyed. I used Italian style small meatballs because I couldn't find plain and wasn't sure how they would be. Success! What a great and easy recipe. I put them in my crockpot so they stayed hot for the duration and only had a few left over. The only change I made was that I added brown sugar for some of the honey as I didn't have enough. I was asked to make them again this weekend for another party so they must be good.
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