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    Meal Murderess

    Washington State

    Chef #496437

    Washington State

    Joined: May 07, 2007

    Birthday: Jun 19

    My Journal

    Reviewed Magnolia Bakery's Vanilla Birthday Cake and Frosting

    "This wasn't really what I was expecting considering all the great reviews. While the texture was ok, the taste was way too sweet yet also almost tasteless. It was like the sugar was added AFTER it had baked. Don't know how else to explain it. And the icing is way, way, way too sweet. After 4 cups I knew it would be a disaster but I had to keep..."

    Jan 19, 2012 on Food.com

    Saved Recipe Elaine's Holiday Cut out Sugar Cookies - Christmas by Linda's Busy Kitchen

    Dec 25, 2011 on Food.com

    Saved Recipe Rice Cooker Scrambled Eggs by Tish

    Dec 22, 2011 on Food.com

    Saved Recipe Rici E Bisi (Italian Rice and Peas) (Rice Cooker) by Bev

    Dec 22, 2011 on Food.com

    Saved Recipe Rice Cooker Fried Rice by Chef #345597

    Dec 22, 2011 on Food.com

    Saved Recipe Rice Cooker Rice Pilaf by strawberrybird

    Dec 22, 2011 on Food.com

    Shared Recipe Red Velvet Whoopie Pies

    "A different take on Red Velvet Cake: Red Velvet Cookies with a marshmallow creme and cream cheese filling. I found it on the BHG site and made them on a whim. They disappeared like magic! My son, who isn't very big on sweets, devoured five of them before he declared them the best cookies ever! And they really look pretty. Might do again with ..."

    Dec 17, 2011 on Food.com

    Saved Recipe Fantastic Mushrooms With Garlic Butter and Parmesan by Kittencalskitchen

    Nov 26, 2011 on Food.com

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    About Me

    If it's edible, I can make it inedible in no time! Can't cook to save my life. All I can say is THANK GOODNESS FOR RECIPEZAAR and all it's wonderful chefs.

    I do enjoy cooking but I enjoy reading, knitting, crocheting, photography, cleaning and going to the dentist even more. But I'm getting better. My husband no longer keeps a drawer full of take out menues.

    Favorite Foods

    Anything, so long as it's good!

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