JENUINELYSWEET Profile - Allrecipes.com (1695638)

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JENUINELYSWEET


JENUINELYSWEET
 
Home Town: Casper, Wyoming, USA
Living In: Staunton, Virginia, USA
Member Since: Jan. 2002
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Fishing, Photography, Music
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Recipe Reviews 9 reviews
Annie's Fruit Salsa and Cinnamon Chips
This recipe always gets rave reviews no matter where I take it. I do not change the recipe in any way. Wonderful just the way it is! :)

5 users found this review helpful
Reviewed On: Oct. 26, 2011
Peanut Butter Chip Chocolate Cookies
This is a wonderful, addictive, chewy cookie recipe. The only thing I did different, because I do this to all of my cookie recipes, is change the sugar. I used 1 cup of white sugar and 1/2 cup of brown sugar. Next time, I will probably do 3/4 cup of white sugar and 3/4 cup of brown sugar. Following another reviewer's suggestion, I dropped the pan of cookies from about 8 inches above the counter after they were done. I'm not sure what it did for them, but they turned out great so I'll do it again. :) This is a definite keeper!

2 users found this review helpful
Reviewed On: Oct. 26, 2011
Creamy Chocolate Frosting
This is a good recipe for chocolate frosting. The thing I liked most is that it is sweet, but not sickeningly sweet. I love chocolate, so I added an extra tablespoon of cocoa. I added more evaporated milk though than it called for because I like frosting to be more like whipped frosting and very light. I didn't measure how much, just added a splash until I got it to the consistency I personally like best. I used this with a the David's Yellow Cake recipe on this site and got great reviews of both the cake and this frosting! This is going into my 'must make again' recipe book. Oh, and if you are only frosting the top of a 9x13" cake, you only need to make one batch of this frosting. If you are doing layers, then I'd suggest doubling it up since you would need to frost the outside and the middle of the cake.

40 users found this review helpful
Reviewed On: May 22, 2011
 
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