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Mini Cheesecakes

Reviewed: Sep. 15, 2012
Excellent results! I cut the recipe into half and used 12 muffin cups. They are definitely under-filled but the portion is just right. I put one whole vanilla wafer at the bottom, flat side down, and topped it with the cream cheese filling. I used room temperature cream cheese and egg. I added lemon zest in addition to lemon juice in the filling. The amount of sugar produces results on the sweet side. Next time I'll try to reduce the sugar a little bit, maybe just slightly more than 1/4 cup of sugar for half of the recipe.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 13, 2012
These are the best chocolate chip cookies I've ever made. I cut down the sugar slightly and used a combination of white sugar with dark molasses as a sub for brown sugar since I was out. Definitely use the dark chocolate chips (50%+) instead of semisweet ones. Everyone loved those chocolate chips in the cookie, and of course the cookies themselves. :)
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Seminary Muffins

Reviewed: May 30, 2012
These are pretty good. I forgot to put cinnamon in but it was still tasty. I didn't follow the instructions very well and didn't fix the flour mixture ahead of time. I basically just dumped everything in and mixed the batter up. The muffins barely rose at all and I am not sure if that's because the baking soda and baking powder were activated too early. Next time I'll do exactly as the recipe says and see if the muffins rise better.
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Sugar Snap Peas

Reviewed: May 14, 2012
Green way to serve sugar snap peas or pea pods! Easy and delicious.
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Old-Fashioned Vanilla Pudding

Reviewed: May 14, 2012
Delicious! Mine was a little runny, but maybe it's because I didn't chill it in the fridge before using it in a trifle recipe. It's also pretty sweet so I'll reduce the amount of sugar next time. I have no doubt this beats the packaged stuff. Not hard to make at all. I didn't temper the egg york with all the milk mixture. I made 14 servings with 7 cups of milk but only used about 2 cups to temper the yolks. I then slowly poured the tempered yolks back in the hot milk while stirring vigorously. Worked out fine!
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Honey Wheat Bread I

Reviewed: Feb. 2, 2012
Love how the milk gives this bread a great texture, smell and taste! I tried to knead by hand because the full batch is a bit too much for my mixture, but the dough was quite sticky. I didn't work with it a lot but it rose beautifully and the texture of the final product didn't suffer. Next time I'll let the whole wheat flour sit for a little longer to develop the gluten more. Thanks!
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Cream Cheese Frosting II

Reviewed: Jan. 22, 2012
This is my favorite icing so far and I've tried a few of them. I'm sure I'll be using it a lot in the future!
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Firecracker Grilled Alaska Salmon

Reviewed: Jan. 22, 2012
Great marinate!
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Sam's Famous Carrot Cake

Reviewed: Jan. 22, 2012
Love it! I chose this recipe because I happened to have all the extra stuff that go into it (coconut, walnuts, raisins and pineapple). I didn't have enough raisins so I added some dried cranberries and it worked fine. I soaked raisins and cranberries in a mixture of hot water and brandy first. Something I learned from making a French fruitcake. The best part of the cake is the top crust so I'll be baking this in a 9x13 next time. :)
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Yummy Sweet Potato Casserole

Reviewed: Nov. 25, 2011
My goodness this was delicious. I made it with 3 large sweet potatoes, baked. I reduced the amount of sugar by a third to half, depending on how sweet the potatoes are. Baked sweet potatoes tend to be sweeter than boiled because of the less water content. I also reduced the amount of butter by 1-2 table spoons. For the topping I used only 1/4 cup of sugar, slightly less flour and added some oat meal to the mixture. I melted butter instead of cutting it in by mistake and it still came out GREAT! I absolutely love sweet potatoes and this dish is just wonderful.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 25, 2011
My friend made this for our Thanksgiving dinner and it was delicious! It was a little wet and slightly too salty, but the flavor was great. I seem to remember that I made it once before too and used it to stuff a turkey. I would only bake it separately from now on since I read that the turkey cooks better if it has no stuffing inside.
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 25, 2011
Great pie! I used my homemade pumpkin puree and that's definitely the way to go. I reduced sugar too, sometimes even by 1/6-1/4 cup, depending on the pumpkin. Sugar pumpkins are so sweet to begin with there is no need for that much added sugar. I used a mixture of brown and white sugar. I increased the amount of spices very slightly and added a couple of dashes of nutmeg. This will be my standard pumpkin pie recipe from now on.
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Graham Cracker Crust I

Reviewed: Nov. 25, 2011
Delicious! I used about 5tbsp of butter instead of 6 and slightly more than 1/4 cup of sugar (brown or white). I baked the crust at 375F for about 8 minutes for my pumpkin pie, because I used homemade pumpkin puree for the pie filling and it had more moisture than the canned stuff. Delicious! This will be my go-to graham cracker crust from now on!
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Roasted Carrot Salad

Reviewed: Nov. 8, 2011
I only made the carrots part of this dish and it was super delicious. I didn't use any nuts and didn't need nearly as much oil to coat the carrots. After the carrots are cool I whisked together 1tbsp balsamic vinegar with 1tsb honey and tossed carrots in it. It was so much more interesting than the plain roasted carrots without too much work. Perfect!
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Shredded Brussels Sprouts

Reviewed: Nov. 6, 2011
Excellent way to serve Brussels sprouts. I used walnuts instead of pine nuts with success. I even left nuts out completely and it was still super. The bacon is a must though. :)
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Crustless Pumpkin Pie

Reviewed: Nov. 6, 2011
Used my homemade pumpkin puree and whole wheat flour. I reduced the sugar amount because my puree was sweeter than the canned one. I think I probably took out 1/8 of the total amount and will try to take out more next time. I topped it with a mixture of melted butter, rolled oats and brown sugar. Lovely and very satisfying even without any crust!
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Golden Rum Cake

Reviewed: Nov. 6, 2011
The cake was very good although the rum syrup has too strong a rum taste for me. I didn't have the lighter rum so I used the same dark rum that I used for the cake. Next time I'll try with a lighter rum and probably less syrup. I didn't use any nuts either and didn't really miss them.
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Cinnamon Belgian Waffles

Reviewed: Oct. 18, 2011
It's a quick and easy recipe compared to the traditional yeast-based Belgian waffle recipes. One thing I noticed is that there seemed to be a lot of moisture in the batter. My waffles came out crispy but got slightly soggy very quickly. I'll try to set my iron on higher temperature next time and see if that keeps the waffles crispy for longer. Overall it's a good recipe. I'll use it when I don't have time to wait for a yeast batter to rise.
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Harvest Pumpkin Cupcakes

Reviewed: Oct. 18, 2011
Can't say anything about the frosting since I didn't make it. But the cupcakes are delicious. I didn't have pumpkin pie spice so I used heaping 2tsp cinnamon, 1tsp nutmeg, 1tsp clove and 1/2 tsp ginger instead. I love more spice in pumpkin flavored stuff. I also reduced sugar by 1/4 cup and used half white half brown sugar. Next time I'll reduce it even more since the cupcakes are very sweet for my taste. I'll even experiment with using slightly less oil. I pretty much love pumpkin anything so this is a great find.
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Belgian Waffles

Reviewed: Aug. 29, 2011
Very nice waffles. I am not sure if the beating and folding-in of the egg whites are essential but I followed the recipe nevertheless. Once I even made the dough the night before and left it in the fridge to rise. That made having fresh made waffles in the morning much easier and waffles were still super tasty.
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