Keeper! I find so many muffin recipes to be drier than I like, and it's so disappointing. This was moist and delicious. I used almost 2 cups of apple, and I used 3/4 cup of apple pulp in place of half of the butter (so I used 1/2 a stick of butter and 3/4 cup apple pulp). I also used 1/2 cup white sugar and 1/2 cup brown sugar (actually the half real and half splenda kind). I baked mine in the BIG muffin tins, so I only got 6. I baked them 30 minutes. I am going to alter this recipe some and try it with blueberries. If I could get a great, moist blueberry muffin recipe, I'd be so happy!

Reviewed On: Oct. 8, 2008

We had this tonight, and it was pretty good. I didn't cook it, so I'm not sure about everything I might change when I make it. My husband fixed it, and he follows recipes EXACTLY. I did like the pasta and feta more without the shrimp, but I would have liked more feta and probably a little more ... zip. I think it needed more wine and a little more in the seasoning department. Some other things to give it more texture and flavor - pine nuts or peas or water chestnuts, etc. Overall, though, for a fast, simple pasta recipe, this was decent.

Reviewed On: Jul. 14, 2008

This was good. I halved the recipe (I only had 2 mangoes, and they were cut up & ready for something). I also changed the configuration of sugar for the simple syrup. I used about 2/3 sugar and 1/3 Splenda. (Next time I'll try half of each.) It was very good, really refreshing for summer. My only complaint, and it isn't the fault of the recipe, is the stringiness of the mangoes. Some bites were so stringy, and somehow in the freezing process, they lose their juice, so we ended up with clumps of flavorless string stuff in our mouths. It only happened a few times, but I'm going to have to figure out how to fix that. I maybe just need to puree longer than I did. The flavor and simplicity of the recipe, though, get an A from me. Thanks for sharing!

Reviewed On: May 31, 2008