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Recipe Reviews 5 reviews
Cake Mix Cookies VIII
Basically, I made 4 batches. The first was with a brownie mix due to my error - don't use they will be flat. I read the reviews and took their word at adding the 2T of oil and 1t of vanilla. I will also add to make sure to use butter and not margarine. After my brownie fiasco,(they were delicious just not presentable) I made the cookies using Betty Crocker Yellow Super Moist cake mix. I mixed everything (by hand)except the oil and chips. I added Heath toffee bits. The cookies turned out nice and made about 40 cookies. I actually rolled them in a ball and they turned out fine. The next batch I used a store brand white mix. I mixed the oil in with everything else, just to see if it made a difference. It didn't seem to. I used butterscotch chips with those, but for some reason it took longer to bake these cookies. Those also made 40.The last batch I used Better Crocker super moist white with no egg yokes and margarine (country crock light). It turned out more creamy and less dough like. I let it sit a bit to stiffen up. It helped. They came out just fine and made 36. Great, fast recipe.

2 users found this review helpful
Reviewed On: Nov. 30, 2013
Sopapilla Cheesecake Pie
I made two pans for one party. There weren't as many people there as I thought there would be, but the 10 people ate one whole pan, loving every bite. The second pan I had my husband take to work the next day and 3 people at the whole thing - cold! They loved it that way as well. So this is a delicious recipe hot or cold. I didn't want it in the house because there are way too many calories in it!

0 users found this review helpful
Reviewed On: Jan. 3, 2013
Blueberry Buckle
This was very yummy! I wanted it more healthy so I used 1/2 Stevia and 1/2 sugar, used butter instead of shortening and ground oatmeal instead of flour - though I could have used wheat flour. Was very good even with the changes. I threw in some raspberries too. Baking time was perfect.

0 users found this review helpful
Reviewed On: Sep. 1, 2012

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