Heather Recipe Reviews (Pg. 1) - Allrecipes.com (18612615)

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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 2, 2014
To address some of the concerns noted below: I used to get flat cookies whether I used butter, margarine, or shortening. That changed when I started using a cookie scoop. Maybe it's because the heat from my hands doesn't transfer to the dough, or the cookie dough is nice and rounded so it spreads less. With this batch, I used butter. I didn't chill the dough for the first half, I put the second half in the freezer for 10 minutes, and I used both light and dark cookie sheets and they all came out the same -- Perfect! I didn't change a thing from the recipe, and I did take them out just when set (as the recipe says). Although I thought they would be underdone, they were wonderful after cooling on the sheet for 2-3 minutes then being transferred to a wire rack to cool some more. I got lots of compliments.
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Cracked Sugar Cookies I

Reviewed: Dec. 17, 2010
These came out perferfectly! Mine flattened quite a bit and I had to cook about 2-3 minutes longer than the instructions, but I used light colored no-stick cookie sheets so that's probably why. I might chill the dough next time, because I like my sugar cookies to stay fluffy like the picture! But that's all the technique... the taste was spot on! The dough was also delicious. ;) Thanks!
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Tangy Fajita Marinade

Reviewed: Apr. 28, 2010
I just made this for a family get together and it was very tasty! I poured the juice right from the bowl of a pineapple I cut up yesterday and only got 1/2 cup out of it so I used some extra lime juice and it was still delicious. Next time I will defintely marinate for the full four hours (only did for one today as I was running late). Oh and I also added 1 tsp of coriander just for fun. Thanks for the idea!
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Garlic Cheddar Chicken

Reviewed: Jun. 4, 2009
Great meal! I rarely follow recipes to the letter (I am from the Rachel Ray school of measuring) but this one was great as is. I used Italian seasoned bread crumbs, added a little more parsley and oregano, and used equal amounts of parmesan and cheddar cheeses. I also used another reviewer's tip and sprinkled the bottom of the pan w/ bread crumbs. The family really enjoyed this!
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Creamy Cream Cheese Frosting

Reviewed: May 27, 2009
I used 8 oz of cream cheese and added a dash of vanilla, but otherwise followed the recipe and the frosting tasted great. For those of you having problems with lumps, perhaps it is because your whipped topping is still frozen? Mine was frozen so I whipped the cream cheese, then added the topping and whipped it until it was blended. It was very lumpy, so I just left it on the counter until it thawed a bit... maybe 20-30 minutes. Then I came back and whipped it some more and it smoothed right out. I added the sugar a litte at a time and it whipped up to perfection! But like others said, this frosting did NOT set! I was prepared for that though and didn't mind. Sometimes different is good and a cool, smooth, whipped frosting sure hit the spot on this warm day! Thanks!
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Carla's Fruit Dip

Reviewed: Feb. 11, 2009
This recipe is great as is, or using a full 8oz package of cream cheese, but I think the real key is let this sit in the fridge overnight. You can also have fun with it and add mix-ins to suit the event. I just added a splash of maraschino cherry juice to mine to make it pink for a V-day party today.
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