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I felt like making this in the crockpot one day and used boneless chicken breasts instead. It was okay but the recipe is definitely better as is, made in a Dutch oven with bone-in chicken. The nice thing about the boneless version was it made a great cold salad for lunch the next day. Just pour the leftover sauce and shredded chicken over leftover rice and chill. Add green onions and chopped artichoke hearts and diced red peppers the next day and voila. Great as is or over lettuce with a ginger dressing.

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Strawberry Muffins

Reviewed: May 21, 2008

I doubled this recipe and added a splash of vanilla, 1/2 cup brown sugar, a little more fresh strawberries than called for and the juice and zest of 1/2 a lemon. They turned out moist, flavorful, like jammy muffins.

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Mother's Applesauce Cake

Reviewed: Jul. 15, 2007

Really good. Flavorful and moist. I made three dozen cupcakes w/ this recipe. The only change I made was to use 2 cups white flour, 1 cup whole wheat graham flour ad 1/2 cup oats.

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Awesome Carrot Muffins

Reviewed: Apr. 20, 2007

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

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Brownie Biscotti

Reviewed: Dec. 13, 2006

The great thing about biscotti is its versatility so this recipe works well as a starter. I'm a hard-core chocolate lover so tried dark chocolate cocoa, dark chocolate chips and dried cherries for a Black Forest biscotti. Next time I think I'll stick with or cut the dark with the regular cocoa. The dark cocoa is just too bitter and makes the biscotti crumble more easily. But everyone loved them and the cherries gave them a nice chewy contrast to the crunch. I only wish this recipe made more biscotti like some of my favorite recipes.

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