Rayne Profile - Allrecipes.com (187400952)

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Recipe Reviews 2 reviews
The Best Mashed Potatoes
I've actually done a similar recipe to this most of the time, i just never used Parmesan cheese. somehow the potato peeler went missing, and i was not sure how i was going to get it all done, so i just cut them into large wedges and discs and boiled them in salted water with 2 cubes of chicken bullion after they finished cooking i tossed in two sticks of salted butter, a block of philly 1/3 less fat cream cheese, just dumped in the Parmesan in approximation to my potatoes (don't think i had quite 5lbs,) and palm fulls of salt and a little lighter on the pepper. One other thing i did different was instead of hand mash, i had a hand mixer and when i taste tested, these are SUPER creamy, the flavor is delicious, and there are still little bits of skin here and there from what didnt get peeled off and these potatoes are just amazing. this will be my recipe from now on. SO good.

1 user found this review helpful
Reviewed On: Nov. 28, 2013
Classic Peanut Butter Cookies
I've been meaning to review these for weeks now and am just finally getting around to doing so. Since I came across this recipe i have made a couple hundred of them and they turn out amazing every time! This is by far the best peanut butter cookie recipe I've had. I followed the advice of other commenters and in my alterations of this recipe i upped the peanutbutter by an additional half cup, generously i might add, as well as increasing the flour by a generous 1/4 cup. and added a heaping teaspoon of pure vanilla extract, then dipped the balls halfway in sugar before baking. this takes them from awesome to amazing. i did note that with the increase in PB and flour, when you do to flatten them they do split a little on the edges, but that doesnt really bother me any. i bake them for only 9 minutes, NO MORE! they will seem like they are undercooked, and will be too tender to lift and move to a rack, but let them sit a few minutes on the cookie sheet outside of the oven, then transfer when they're sollid enough. they are so soft and moist. and the times ive made this recipe i don't know how i managed it because this never happens, but it came out exactly to 3 dozen. Mine only last a few days only because they get eaten so fast. i stick them in rows of 3 in foodsaver bags to ship in packs of a dozen to my loved ones, and they arrive perfectly intact and just as moist as when i baked them. they loved them even a thousand miles away. can't recommend this recipe enough!

1 user found this review helpful
Reviewed On: Apr. 17, 2013

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