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Cream Cheese Cookies I

Reviewed: Dec. 20, 2005
Five stars if you prepare this recipe my way -- which is to say that you use 4 oz. of cream cheese, not the suggested 3 oz. (Four stars if you use less than 4 oz. of cream cheese. If you use more than four, the cream cheese could make it too rich.) Also, pecan halves on top are what make these cookies especially dreamy. Make sure you put the pecans on before the cookies go in the oven -- so that they get nice and roasty-crunchy. Also, I found that I had to cook these cookies a little longer than 15 minutes. Depends on your oven, I guess. Also, I do recommend chilling the dough for at least an hour. I pinched off dough and rolled it into small balls then pressed pecans and candied cherry halves (red and green) onto each before baking. It made about 4 dozen cookies.
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Potato Casserole

Reviewed: Nov. 19, 2004
My mom makes a similar dish without a recipe, and I was trying to find some formula to guide me. This helped. I recommend: boosting the cheese to 3 or 4 cups; replacing the first stick of butter with just enough olive oil to saute the onions; using only a half-stick for the corn flakes (moisten the flakes in skillet with the melted butter); and mixing all the contents together rather than layering them. Depending on your oven, you also can reduce the temp to 400, I'd say. I'd bake it 50 minutes before adding the butter-moistened corn flakes, and then bake for another 20 minutes.
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Three Bean Salad I

Reviewed: Aug. 1, 2003
Based on reviews, I too cut the sugar in half when preparing this dish. I probably should have used a lighter oil or less oil, too. The dish was just a tad too oily but still very colorful (I used light red kidney beans), very filling, and very easy. Will feed plenty. Does indeed get better with lots of time in the fridge. A meal all by itself. The dish, as I prepared it, deserved 4.5 stars. Next time, I will tweak the oil and produce a 5-star salad!
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