newage_girl Profile - (13381066)

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Living In: Lakeville, Minnesota, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Photography, Reading Books, Music, Charity Work
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Recipe Reviews 11 reviews
Linda's Monster Cookies
My sister is the original poster of this recipe so I've eaten the cookies exactly as the recipe states and they are good. BUT, here's MY tweak on the recipe which I yields cookies that stay chewy for several days sealed in a freezer bag or container without getting stale. I never buy margarine because I like butter on everything. LOL So in place of margarine I used 1 Cup Butter Flavor Crisco. (This keeps them from going stale as fast as they would using all butter.) I also added 1 Cup of Jif Creamy Peanut Butter. That's it! Absolutely delicious! Unlike some reviewers, my kids & I think this recipe makes just the right amount, about 50 Large Cookies (using the medium sized Pampered Chef scoop, heaped with dough.) We ate a bunch hot from the oven. I froze 1/4 of the cookies in a freezer bag, but alas, we finished the rest in like 3 days and pulled out he frozen ones right away, not even allowing them to thaw. I use a Kitchen Aid mixer and this dough fills up the bowl to within an inch from the top. Stirring in the candy & chips at the end is a bit challenging, but worth it. I like pecans or peanuts in cookies so Maybe next time I will do 1/2 a batch with nuts for the adults & 1/2 without nuts for the kids.

0 users found this review helpful
Reviewed On: Aug. 4, 2014
Apple Crunch Pie I
Everyone Loves this pie & the crunchy topping. I used a regular pie crust, 5 apples & piled the apple filling higher in the middle. I patted about half of the topping down over the entire pie and put the rest on more by holding one hand along the edge of the pie to catch the crumbs that fell over the side while sprinkling the crumbs with the other hand. It cooked down and a bit of crust was pushed over the side of the pan. I didn't have granny smith apples so I used Braeburn. Any tart apple will work. I used a little more cinnamon (1/2 tsp or so) in the filling and added a bit of vanilla extract (1/2 - 1 tsp) to the filling. This pie held together really well after slicing when it was room temp. Even when I cut it early, though the piece I removed didn't look perfect, the filling stayed in place. Other apple pie recipes I've used have had filling that was too runny unless completely cooled. Tip: I couldn't find my pastry blender to cut the butter into the sugar mixture so I sliced the butter into pats (a cheese slicer with the wire & roller works great) and then just used my fingers to pinch the butter & sugar mixture until the butter was all pebble sized. Not all of the sugar mixture blends in with the butter, but the topping works nonetheless.

1 user found this review helpful
Reviewed On: Apr. 4, 2013
Cheesy Potato Casserole
I made this for a birthday brunch we had recently. The things I changed: I used a 32 oz bag of hash browns and used corn flake crumbs instead of crispy rice cereal and I used one can cream of chicken soup and one can cream of mushroom and chicken soup (because my family is not fond of mushrooms.) I also sprinkled the chopped onion over the hashbrowns instead of mixing them with the soup, to be sure they wouldn't end up crunchy. I made this the day ahead and stored it in the fridge. I sprinkled the topping on the day I made it, to make sure it wouldn't get soggy sitting overnight on top of the soup mixture. This was the first cheesy potato recipe I have made where you didn't just mix everything together (except the topping.) I thought it was still a little gooey on top when I first scooped it, but the flavor was really good. I saw several people go back for seconds. It was even better when I reheated the leftovers the next day. Next time I may try mixing everything together and see how it turns out.

6 users found this review helpful
Reviewed On: Feb. 11, 2011
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