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Gingerbread Men

Reviewed: Apr. 4, 2015
This is our only gingerbread recipe in the house! Yes, it is a mild tasting cookie and depending on the thickness, its chewy. An awesome combo. Its not a traditional tasting gingerbread but its a keeper for my family. thank you.
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Vegetarian Sweet and Sour Meatballs

Reviewed: Apr. 4, 2015
A good recipe for my vegetarian husband. Not very fun to make but next time i'll try freezing half of it so its not a pain to make.
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Taco Meat

Reviewed: Apr. 4, 2015
So simple and healthier than the packet. thank you!
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Baked Tortilla Chips

Reviewed: Mar. 8, 2015
so simple and so much better than store bought! You can do ANYTHING with this ... spray olive oil and coat with salt, pepper, onion powder - you name it! Or sweeten it up :) thank you!
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Easy Cucumber Salad

Reviewed: Feb. 8, 2015
i thought this was awesome.... i used 2 large english cukes and kept the dressing the same. Prob why it wasn't so overpowering (plus i used dry seasoning only because thats what i had). Tastes like a mild dill pickle without the acid of the pickle. Loved it. I usually make the cucumber dill recipe on here but the amount of vinegar gets to our stomachs after a while. This was just enough for a taste! I break the salad up into mini mason jars so we have grab and go healthy choices during the week for the kids! Thank you
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Fruit Salad in Seconds

Reviewed: Feb. 8, 2015
Fantastic and easy! I make portions in canning jars for grab and go or kid snacks!
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Cranberry Sauce

Reviewed: Dec. 30, 2014
MAKE DAY BEFORE
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Cavatelli and Broccoli

Reviewed: Sep. 13, 2014
Perfect proportions
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Ranch Burgers

Reviewed: Sep. 13, 2014
These were decent. I didn't really taste too much ranch flavoring. They weren't a hit with my company either.
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Stracciatella

Reviewed: Aug. 30, 2014
Really SHOCKED! I worked the overnight and NEEDED to use up my chicken before it went bad. I just wasn't in the mood for much effort. This fit the bill - until i saw the eggs. GAG. I decided to try it anyway. And it was worth it. The pepper makes it. Its like a homey feel without the hours of slaving. I even - GASP - avoided chopping! I used pre cut garlic and onion seasoning. (Told ya - i was exhausted). And i used 1 cup cooked rice instead of pasta because i think it holds up better for left overs. Next time i will def use fresh spinach. Frozen was fine but I only used half the box because I felt it was too overpowering otherwise. I still think raw egg in soup is sacrilegious but I'll make an exception here! Thanks!
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Easy French Dip Sandwiches

Reviewed: Mar. 13, 2014
Our go-to for nights where there is little time to whip up a decent meal. Thanks!
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Linzer Tarts

Reviewed: Nov. 24, 2013
I cringe making these. They are the most labor intensive cookies I've ever made - even compared to rainbow cookies! But i've been using this recipe for a few years now and EVERYONE loves it. The only difference is I use almond extract instead of the almonds slivers. To help with the labor, I devote a weekend to making at least two batches and cut them all out and freeze them individually so come the holidays I only need to bake and put them together. When i bake for a holiday, I actually knead the dough so its workable, roll and cut like a madwoman and put the cookies in the freezer for 5 min before prying them off my nonstick flimsy cutting board. THEN i bake them so the shape isnt compromised. Sometimes the cookie expands - not sure why but im sure it has to do with my bootleg baking method. But they are still pretty and yummy to eat the next day.
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Pignoli Cookies II

Reviewed: Nov. 24, 2013
This was fantastic. First time I ever made them, too. I tried to stick to the inital directions (i hate reading reviews with an entire alteration) but I only had a one shot deal for company: I used 3/4 cups sugar and about 3/4 of the egg whites. I beat two as directed but I felt I didnt need all of it. I also through the batter in the fridge for 20 min and I think that helped with minimal spreading. The foil helped but I think if you let them cool long enough, you wont have a problem with parchment. The only difference really is i needed 15 mins to bake. Using a melon scooper gave a perfect size cookie, yielding 22 cookies. Next time, i think i'll fill the scooper with the pine nuts (which i also roasted) and then scopp the batter so I dont have such a tedious time patting them all in. Simply divine!
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Raspberry Almond Shortbread Thumbprints

Reviewed: Mar. 18, 2012
I've made these twice... The first time I wasn't pleased with the appearance, but it tasted good. The second time, I used a melon scooper for perfect sized cookies, then with the 1/4 tsp I made the indent instead of using my thumb. Now i had a perfect space for the right amount of preserves but it still melted weird. Afterwards I melted down the preserves and poured it over the baked cookie to clean up the look. I'm rating it 4 stars because I think that melting the preserve should be done - otherwise it is a great recipe!
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