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These are sooooo good! I added 1/2 cup of nuts which only made them better. Instead of greasing the pan, I used parchment paper. This kept the bottoms from being greasy. I am making my second batch today. I may try 1/2 cup peanut butter in these. Thanks for sharing a great recipe.

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Zucchini Bread III

Reviewed: Jul. 17, 2007

I have made this bread twice reducing the oil to 2/3 cup and adding 1/3 cup more zucchini. Since the recipe did not indicate the pan size, I used my bundt pan, sprayed with oil, sprinkled the top with Demerara natural sugar, and baked it at 350 in convection oven for 45 minutes. Turned out beautiful. I, otherwise, made it according to the recipe. I love the nutty flavor. It will definitely be a keeper. Thanks for a great recipe.

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3 users found this review helpful

Crunchy Apple Salad

Reviewed: Jul. 13, 2007

This is an awsome simple, good and healthy recipe. My husband and I both love it. I scaled the recipe down to 4 servings which uses 1 apple. This makes just enough for two healthy servings. It is also good as a healthy snack food.

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5 users found this review helpful

Melt in Your Mouth Marinade

Reviewed: Jun. 23, 2007

This recipe is soooooooo good. I tried it on pork chops and marinated them for four hours only, but they were still great. I did not think they were too salty, but just right; however, they may have been more salty had I marinated them longer. I believe a little water added to the recipe will probably make it just right for overnight marinating. I plan to use it for sirloin steak soon and will add about 1/4 to 1/2 cup water to the recipe for overnight marinating. Thanks for "a keeper" recipe.

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2 users found this review helpful

Pineapple Angel Food Cake I

Reviewed: May 30, 2007

Great cake for sugar lovers - it was much too sweet! I tried topping it with sliced strawberries & Coolwhip - good, but still too sweet. Probably will not make it again.

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Fluffy Whole Wheat Biscuits

Reviewed: Feb. 22, 2007

These biscuits are Great! To make them even more health, I substituted 1/4 cup of canola oil for the butter and low-fat buttermilk for the milk. I measured the oil into a one cup size measuring cup and then filled it with buttermilk. I then added additional buttermilk 1 tablespoon at a time (about 3 T) until it was moist enough stirring only until it was mixed. Since I used buttermilk, I also added 1/2 teaspoon soda and also eliminated the sugar. They were so scrumpteous - crunchy on the outside and soft and fluffy on the inside. Will definitely be a keeper. Thanks.

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145 users found this review helpful