Jennifer Recipe Reviews (Pg. 1) - (13935132)

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Best No-Bake Cheesecake

Reviewed: Dec. 30, 2014
Super good and easy recipe for a quick cheesecake fix . I would give it 5 stars, but I think the amount of cream is off. I used 1/2 cup heavy cream to the 2 boxes cream cheese. Maybe the full amount of cream (whipped separately from the cream cheese and folded in) is good if you like a fluffy texture and less cream cheese flavor. I like a denser, richer feel, so the 1/2 cup was perfect for me. I doubled the lemon juice and as many reviewers suggested, used 2/3 cup sugar. Great flavor, nice and thick. I didn't whip the cream first....just poured it into the cream cheese mixture and whipped for about 3 minutes. Really like this recipe, and will use it often. Thanks!
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Chewy Sugar Cookies

Reviewed: Jun. 1, 2009
No sense really, in rating this recipe since it has so many reviews already, but I've got to. Thank you for an amazing sugar cookie recipe. It's amazing how many variations of sugar cookies there are, but this is my absolute favorite. A little thin, very chewy, crisp around the edges...perfect! We've almost made ourselves sick from them! The ONLY thing I did different was to add 1/2 butter and 1/2 margarine. Other than that, followed the recipe exactly. I rolled half in sugar and the other half in cinnamon sugar. Both were delicious, the cinnamon ones were ridiculously good. Thanks again!
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Chicken Pot Pie with Cheddar Crust

Reviewed: May 20, 2009
I give this recipe 2 stars...I can't rate it completely fair though, because I only used the cheddar crust. I hate to give negative reviews, but this crust was dry, tasteless, and very hard. I felt like it needed a lot more butter and more water to hold it together, and also a tsp of salt should've been stirred in with the flour. Sorry, I think the idea of a cheddar crust is a good one, but it needs to be more of a crust and not a hard, stale, giant cracker.
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David's Yellow Cake

Reviewed: May 14, 2009
Sorry to give such a negative review, but this cake was not even what I'd classify as 'cake'. More like a chewy bar or something. I've baked and sold many, many cakes and have never had results like this with any recipe. It looked interesting with the egg yolks, so I though I'd give it a try. Instinct said, use whole eggs, and I'm thinking that instinct was right. Followed recipe exactly and sunk to less than 1/2 inch thick in the middle, sides raised to the edge of the pan and crunchy, with a very oily, strange texture. That being said, the actual taste of this was very good. Buttery and rich, but there is something definitely wrong with the overall recipe.
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