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Rugelach

Reviewed: Jul. 11, 2014
My daughter is in the musical, "Fiddler on the Roof" so I decided to make rugelach for the cast. This recipe was perfect! Easy to work with and delicious. I did add about 1/3 cup of granulated sugar to the dough ingredients because I thought it needed just a touch of sweetness. I filled one batch with mini-chocolate chips and powdered sugar and another batch with cinnamon-sugar, to make it more "kid friendly." It's really important that this dough is cold. You need to work fast from the time you take one section out of the refrigerator and roll and fill it. The dough got easier to work with the longer it was in the refrigerator. Really good recipe. Thank you!
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White Bean Chicken Chili

Reviewed: Dec. 14, 2010
Excellent recipe. I used leftover rotisserie chicken and it was delicious. I followed the directions, adding an extra can of beans. I left the chicken until the last minute, dividing the rest of the chili into two pots. In one, I added the chicken. In the other, I added tofu chunks for my teenage son, the vegetarian. He liked it and it was an easy way for me to make two different dishes at the same time. Thanks for the recipe, Thea!
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Fire-Roasted Tomato and Spinach Pasta

Reviewed: Nov. 22, 2010
I made this with a group of elementary age children at a summer camp and the majority of them really liked this recipe. (A few were put off by the spinach.) Several kids told me they went home and made it for their parents that night! It is so easy and absolutely delicious! Perfect for a quick, filling meal.
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3 users found this review helpful

Chocolate Chip Cheesecake Brownies

Reviewed: Nov. 22, 2010
This recipe comes very close to being a 5. The question of how long to cook the brownies is my only hesitancy. I tried cooking each layer separately but I still couldn't tell when it was done. It looked over cooked on the outside and raw in the middle. I let it cook a little longer and, I have to admit, they taste delicious. Like other reviewers, I added vanilla and extra sugar (double) to the cream cheese filling and it is delicious. A very good recipe that everyone would love. I just need to perfect the timing.
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6 users found this review helpful

Banana Sour Cream Bread

Reviewed: Aug. 22, 2010
Excellent recipes. I made most of the adjustments and additions recommended by SaraLady19 in her review. I added the topping (zucchini bread topping) that she recommended and it was delicious. This "bread" is much sweeter than my usual banana bread recipe, really more like a coffee cake. The sour cream does, indeed, make it much moister than most sweet breads. I made it for our school's "Boo Hoo" breakfast tomorrow and those parents are going to love it! Thanks for a great recipe!
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Kitchen Sink Cookies

Reviewed: May 29, 2010
Excellent cookie. I made it exactly as the recipe says. I don't love the flavor of butterscotch so I'm glad it was only 1/2 cup. I might even add less next time. I will also try toasting my pecans next time and leaving the pecans a little bigger next time but I like chunky cookies. All around good cookie for those who like cookies with lots of "stuff" in them.
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Spooky Witches' Fingers

Reviewed: Oct. 29, 2009
My 10 year old daughter and I made this tonight for her class party tomorrow. She did most of the work and they look great! Her class is multi-cultural and she wanted some of the fingers to have darker skin so we added a spoonful of cocoa powder to about a third of the dough and the darker ones looked the most real. White, brown and green fingers! Very fun!
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Butter Cookies V

Reviewed: Dec. 11, 2008
Yum! My 9 year old daughter was craving butter cookies and she made these almost completely by herself. They remind me of the butter cookies you buy in a tin during the holidays but so much better since they are homemade. Very convenient to make the dough and keep half frozen for the next time you are craving these cookies (and you will crave them!)
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Crustless Cranberry Pie

Reviewed: Dec. 11, 2008
Easy and delicious! This is a fabulous recipe and one of the easiest I've ever made. I have tried it several different ways now. I like to use an 8X8 square pan and call them Cranberry Bars. I also tried the recipe using Splenda instead of the sugar. The one with sugar was definitely better but the Splenda one wasn't bad. It had a smoother texture and sliced easier. I am going to experiment with a combination of Splenda and Sugar next time.
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