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Cream Cheese Sugar Cookies

Reviewed: Mar. 21, 2014
Awesome! I used the changes of another user, because I wanted more cream cheese and max flavor. "8oz. of cream cheese, not 3oz. 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder." I used the sugar cookie frosting recipe from this site, which also has almond extract in. It matched really well and looked beautiful. These were a big hit!
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Sugar Cookie Icing

Reviewed: Dec. 14, 2013
Fool Proof! I have never done anything like this before, so I was really worried. Somehow I completely mis-measured things, and then I was just adding liquids or sugar to get whatever consistency I thought was right. Then I ended up leaving it for a bit (covered) and it dried out, so I just added a little milk thinking this was never going to work out. But despite all my mistakes it was absolutely great! It dries pretty fast, but it's not so hard that it breaks your teeth. I added a little peppermint oil and it was great on my ginger bread.
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Hearty Vegetable Lasagna

Reviewed: Dec. 8, 2013
It's OK - nothing amazing. It just tastes like any lasagna. I don't think I'd do it again because it's a lot of work for a not stunning result. Mine came out a little sweet, too. I'm guessing it may have been the sauce I used. Would have been improved maybe with a little red wine to cut the sweetness.
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Transformed Spinach Mushroom Quiche

Reviewed: Nov. 21, 2013
Best Quiche I've ever tasted - and easy to make. I'm a bad cook, and I've done this several times without messing up. The cheese give it a fantastic flavor. I followed the recipe exactly. However I do have to squash the spinach and veg down about halfway through cooking to prevent it from burning. As long as it's covered in the egg mixture it's fine. Also I've found the edges of the crust need to be lower than the edge of the pie dish or they get too brown.
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Cha Cha's White Chicken Chili

Reviewed: Oct. 22, 2013
I love this dish. I like that it's a chili with a chicken broth base, rather than a tomato base. I was so nervous because of all the reviews saying it was too spicy, so I cut back on the spices the first time around and was disappointed because it was too bland. Just made it again according to the recipe and it was much better -- I don't find it all that spicy.
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