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    Chef #643883

    Chef #643883

    Joined: Nov 10, 2007

    25 reviews by Chef #643883

    1 - 10 of 25 sorted by Date | Rating | Helpful

    Reviewed Raspberry-Filled White Chocolate Bars
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      |  By Sharlene~W

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    "I have made these several times and didnt realize that I hadn't reviewed them. These are very good and fairly easy to make. The one time out of 15 that I made these and they flopped was when I used Vanilla meltys instead of the vanilla chips. I will have to remember to stay with the chips. These are on my Christmas trays this year as well as fu..."

    Dec 23, 2009 on Food.com

    Recipe #29736

    Reviewed Soft Chocolate Chip Cookies
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      |  By Peach

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    "I have been wanting to make these to see if they stand up to top billing. I really like them! My changes were to use 2 sticks (1 cup butter and no shortening and 1 tablespoon vanilla and add 1 cup chopped walnuts. I also baked them on parchment paper at 325 degrees for exactly 12 minutes and immediately put onto cooling rack. I dont' think I ..."

    May 3, 2009 on Food.com

    Recipe #20408

    Reviewed Bourbon Chicken
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      |  By LinMarie

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    "Easy and good. I used 3 lbs of frozen chicken breasts so I increased the sauce by 1-1/2. I will make this often."

    Apr 6, 2009 on Food.com

    Recipe #45809

    Reviewed Monster Cookies
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      |  By Mary Lord

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    "I am surprised that no one else posted about how hard and dry these cookies are. I am an experienced baker and there was too much oat meal. After reading other reviews, one reviewer stated to only use 3-1/2 cups oats. I will try that next time. Maybe these need to be made with an ice cream scoop to get the texture right. I baked my teaspoon si..."

    Mar 30, 2009 on Food.com

    Recipe #2768

    Reviewed Soft Snickerdoodle Cookies
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      |  By Juju Bee

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    "I have made these twice now. I put the dough in the freezer for 10 minutes so that it will roll nicely in a 3/4'" ball. I bake it on an insulated cookie sheet lined with parchment paper. I don't bother chilling the cookie sheet. After baking, I have to let the cookies rest for about 30 seconds on the sheet b4 attempting to lift them-otherwise t..."

    Jan 30, 2009 on Food.com

    Recipe #97496

    Reviewed KFC Buttermilk Biscuits
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      |  By JustaQT

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    "I thought these were good but had too much salt. I would recommend 1/2 t salt. I also used parchment paper due to the reviews stating the bottoms burnt but even with that, the bottoms were overly brown. Next time I will cut the salt to 1/2 t and experiment with batches baking them at 350 degrees for 20 minutes like I do with homemade buns."

    Jan 2, 2009 on Food.com

    Recipe #58913

    Reviewed Pumpkin Pie Crunch
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      |  By Marg (CaymanDesigns)

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    "I made this Thanksgiving Eve. I followed the advice in the reviews and used about half of the cake mix and 1/2 cup butter. This turned out great and I will be making this many more times, I'm sure. Thanks, Marg!"

    Nov 29, 2008 on Food.com

    Recipe #2498

    Reviewed Cheese and Garlic Drop Biscuits
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      |  By Marg (CaymanDesigns)

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    "I forgot to highlight the stars!"

    Nov 29, 2008 on Food.com

    Recipe #98636

    Reviewed Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens
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      |  (3 people found this helpful) |  By Kittencalskitchen

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    "These worked very well on my schnauzer cookies. The dough didn't spread out after baking which has happened with other cut out cookie dough. The taste is good. Here are some tips:freeze dough for 45 minutesRoll dough out onto lightly floured parchment paper using a rolling pin rubbed with flouruse 2 1/4 inch dowels with dough in betw..."

    Feb 14, 2008 on Food.com

    Recipe #261889

    Reviewed Cookie Icing/Frosting That Hardens
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      |  By Kittencalskitchen

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    "This worked well, once I got the consistency right. I used a paint brush and applied 1 light coat and then immediately a heavier coat. This took about 2 hours to set up so that I could stack them. I made cookies that looked like schnauzer dogs and have submitted a photo. I would recommend this frosting. Keep in mind that this won't taste like ..."

    Feb 14, 2008 on Food.com

    Recipe #266529

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