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Fudge Chunkies

Reviewed: Jul. 10, 2012
Amazing! I made it exactly as is and with my own twist. Super soft the next day and tastes delicious. I didn't care for the raisins. For my twist, I added chocolate chunks and macadamia nuts. Next time I am going to add more nuts to it so that they are chunkier. I refrigerated the dough for a few hours. I used an ice cream scoop (the one with the release thing in it) to gather the dough, plopped them on the tray and baked for 15 minutes. I didn't flatten them either, which helped them stay a little chunkier after baking. They seemed kind of gooey but that's the key to not over cooking them. Definitely tasted like a professionally made cookie!!!
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Orange and Maple Glazed Turkey

Reviewed: Nov. 27, 2011
I've been banned from the kitchen for many years. My husband won't even let me near the pots and pans for dinners. He let down his guard and allowed me make another attempt at cooking. Well, I found this recipe and gave it a shot. I am so glad I did!!! This was amazing. (I didn't use vermouth and I don't know what it is.) Originally I was just going to put the turkey in an oven bag with some seasonings. I still used the oven bag for the first 2 hours, which kept the juices contained and the meat super moist. The last hour I removed the bag so the turkey would get a nice crisp to the skin. You could taste the different flavors - the skin had a tasty flavor, the meat had a seasoned flavor. I took the drippings and thickened it up with some cornstarch, which was a great gravy! I now have the new title of Turkey Chef for the remainder of my life. This will be the recipe that I will be using.
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Quick Mix Spritz

Reviewed: Dec. 5, 2010
I didn't have almond so I sprinkled a little cinnamon into the batter. I also used the butter flavored Crisco. I added tiny chocoloate chips, different flavors of fruit preserves, sprinkles, caramel, walnuts, and coconut to the tops of the cookies (of course only one flavor for each cookie). YUMMY!
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