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Recipe Reviews 14 reviews
Cookies 'n' Creme Fudge
I have tried this recipe in the past and had trouble with it setting up. This time I used 20 oz of vanilla flavored almond bark and worked out good. To avoid the "grey" color - here's a trick. Break cookies into pieces and put them into the bottom of your pan. Then pour the fudge on top and then press more cookies into the top of the fudge. This way there is no stirring and the fudge won't turn grey.

1 user found this review helpful
Reviewed On: Dec. 16, 2008
Chewy Peanut Butter Chocolate Chip Cookies
These cookies are awesome! SOOOOO chewy. They lasted 5 days in a tupperware container and are still soft and chewy. I took some of the other advice and cut down the chocolate chips and used 1 cup of peanut butter. I also only baked for 10 minutes. These are delicious. I will definitely be making these a lot!

1 user found this review helpful
Reviewed On: Jun. 27, 2008
Raspberry White Chocolate Mousse
I used this recipe for a New Year's Eve dinner party because I had two pregnant guests and didn't want to serve raw eggs. It was very easy to make and had a nice light taste. It was a great finisher for a heavy dinner. I bought Keebler waffle cone cups and painted them with melted chocolate and then piped in the mousse. I drizzled extra raspberry sauce on top and then added fresh raspberries. I also drew designs in the plates with raspberry sauce and then put the cups on them. I used a squeeze ketchup bottle from the grocery store for the sauce. This made a great elegant dessert that actually wasn't all that hard to make. I will definitely make this again! It got raves from the guests.

79 users found this review helpful
Reviewed On: May 25, 2006

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