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Recipe Reviews 3 reviews
White Chocolate Raspberry Cheesecake
I made this yummy cheesecake for a family 4th of July picnic we had this year. It went over great, I tripled the recipe making a 9 x 13 baking dish for the picnic and a small round 8 inch to taste at home before the picnic for my hubby who said we really needed to taste it the night I made it to make sure it was good enough to (in other words he could not wait until the next day to have some). This was easy, enough you do have to make in steps. My adult daughter was with me while I was making it and we had so much fun in the kitchen. Everything went just as the recipe said and the only thing I changed like I said is I triple the recipe and I used gram crackers instead of a chocolate cookie for the crust but made it up the same way the directions have you make the chocolate cookie crust. I also did not discard the raspberry seeds after I strand them. To tell you the truth those seeds where CRAZY GOOD and you could have just eaten them with a spoon and cannot believe anyone would discard them! I put them in a small dish and we used them to place as a topping on another dessert I made to take to the picnic, but they would go great over ice cream too or even pan cakes...i can think of a ton of things to do with these left over seeds....they are way too good to just throw away. The cheese cake and the raspberry seeds where both a big hit, nothing was left and I will make again. Got a ton of complements on it too!

0 users found this review helpful
Reviewed On: Jul. 8, 2013
Sweet 'n' Hot Glazed Salmon
This is OMG Good, I served it over Basmati Rice Pilaf with Apricots and my family thought it was all one recipe. Needless to say there was no left overs. The only change I made to the recipe is that I double the glaze recipe so I would have enough to drizzle over the rice. The sweetness and the spiciness in the glaze it perfect and complement each other perfectly.

4 users found this review helpful
Reviewed On: Jul. 8, 2013
Easy White Chicken Enchiladas
My whole family loved this recipe, it is a keeper for sure. The only changes I made was I made my own Monterey Jack Queso, I felt it would be cheesier and creamier than the stuff bought in the store. One of my daughters is gluten free so she was able to eat the chicken mixture so we placed that in a corn tortilla for her and just sprinkled cheese over that and baked, but i am sure if your whole family id gluten free you can find a substitute for flour to thicken the Queso sauce. This is most defiantly a keeper.

0 users found this review helpful
Reviewed On: Jul. 8, 2013

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