Sage Pork Chops

Reviewed: Nov. 16, 2009

Mmm! I cut the salt down by half and added 1 tsp of white sugar. I also rubbed them with a bit of chopped garlic. I used chicken bouillon as that's what I had on hand. I simmered for about 10 minutes because I used boneless chops. Delicious!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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French Bread

Reviewed: Nov. 16, 2009

Very good! I added a little olive oil as recommended and I skipped the glaze. I made a quick garlic spread out of pre-minced garlic and Country Crock and I used this for garlic toast on one loaf. Very good! Thanks for sharing, Janet!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Creamy Pumpkin Soup

Reviewed: Nov. 16, 2009

I'm sure people who enjoy pumpkin soup would love this, but we had never had it. I made it because my daughter heard about pumpkin soup at school and decided we needed to give it a try. It was weird and not great... I tried saving the huge pot of soup by adding brown sugar and additional spices as recommended; unfortunately, while they improved the soup, it was still unappetizing. But I don't regret trying! Now I know that we'll keep pumpkin in our pies and cookies. :) Thanks for sharing, Emmi!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Nov. 16, 2009

I made this with apple/grape juice (because I didnt have wine or plain apple juice) and it turned out fab! My chicken fell apart, and it was juicy. I used garlic powder, salt, pepper for season. Served with dill mashed potatos and corn. The mushroom sauce worked AWESOME as a gravy. Even my kids loved it!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Low-Fat Macaroni and Cheese

Reviewed: Nov. 15, 2009

Ack.. Update: I did forget to mention that I too did not cook it for the full recommended time (Never do.. all ovens are different and I live at high altitude). I cooked this only for 30 minutes at 325F and stirred it once.

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Atari

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Butter Bean Burgers

Reviewed: Nov. 15, 2009

I used green pepper instead of jalepeno and bread crumbs too. I aded a little finely grated carrot as well. Let them chill for a few hours and they didn't stick together so well when frying.....oh well I suspected as much. The flavour was just alright.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 14, 2009

I Melted the butter and cooked 1 1/2-2 minutes less to make it more chewy and they're DELICIOUS!!!! Wonderful recipe <3

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For.the.love.of.CAKE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Carrot-Sweet Potato Mash

Reviewed: Nov. 13, 2009

A great twist for sweet potatoes! I used an electric hand mixer to mash, which didn't mash the carrots very well, but I like the texture with the lumps in it. I used cinnamon applesauce, a little less brown sugar & butter, and no raisins (just out of laziness - next time I'll put them in). Served with barbecued chicken breasts and steamed green beans. Will make regularly, thank you!

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Snickerdoodles I

Reviewed: Nov. 12, 2009

These are so good, we followed the directions exactly except cooked it around 350 instead of 375 (my oven tends to be hot). I added the vanilla other reviewers suggested and had to use butter because i had no shortening.. EVERYONE in my family LOVED these...

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tj7933

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

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Easy Fruit Cobbler

Reviewed: Nov. 12, 2009

I made this for my family and none of us really enjoyed it. We used fresh apples and kept the recipe the same (with a small addition of vanilla) but it was blah to us.

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Cavan

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Oakville, Ontario, Canada

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Pumpkin Cheesecake Bars

Reviewed: Nov. 12, 2009

I've made these twice in the past month. The first time, I crushed a box of gingersnaps and added some melted butter to make the crust. The second time, I followed the directions and used a pound cake mix. I much prefer it with the gingersnap crust. The pound cake became a rock in the pan; a tasty rock, yes, but still a rock. The gingersnap crust gave it that little something extra to make it extraordinary. Three stars with the pound cake, five stars with the cookies. Thanks for sharing, Angie!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Warm and Spicy Autumn Punch

Reviewed: Nov. 12, 2009

Simply wonderful. I did a 2/3 batch (4 cups apple juice, 1 cinnamon stick, three shakes of nutmeg, 2 TBS honey, 1½ TBS lemon juice, 1½ cups pineapple juice) and I added 5 allspice berries and 4 whole cloves to the pot. Instead of studding and baking the orange, I sliced a fresh orange and put two slices in the pot. Very good, nice for a cold day! Thanks for sharing, Michele!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Doreen's Ham Slices on the Grill

Reviewed: Nov. 12, 2009

Simply amazing. I did about a half-batch of the sauce and I used six slices of half-inch-thick ham. I scored both sides as directed and just let the ham simmer in the sauce for five minutes per side in a pan on the stove. Excellent. The sauce tasted pretty nasty before adding the ham, but it was great after cooking on the ham and spooned onto stir-fry veggies. My daughter couldn't get enough! Thanks for sharing, Doreen!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Zucchini Yogurt Multigrain Muffins

Reviewed: Nov. 11, 2009

I added flax seeds, dried cranberries instead of raisins, and raspberry yogurt in place of plain and the added white sugar. Even with the substitutions, they turned out really good, and my 2 year old loved them.

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JOSIEAMBLER

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Sweet Potato Casserole I

Reviewed: Nov. 11, 2009

I was wanting a healthier version so I just didn't add the 1 cup of white sugar or the white flour. I enjoyed the orange zest and used some huge chinks of cocnut from the health food store.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Sopa De Lima (Mexican Lime Soup)

Reviewed: Nov. 11, 2009

Very Tasty indeed.... I think a little tequila wouldn't hurt !

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Cranberry Pumpkin Bread

Reviewed: Nov. 11, 2009

I used Nutriblend Pastry flour instead of white -1/2 c. Br Sugar Splenda (in place of reg sugar) -more Cinnamon (1 1/2 Tsp) -1/3 c unsweetened applesauce (in place of oil) -zest of 1 whole orange -2 1/2 c. chopped walnuts. The rest I kept the same. This recipe freezes REALLY well & my husband has told me it's a KEEPER - I think so too... You certainly don't have to add more nuts like I did, but it works for us. I've seen the applesauce sub for oil on this site and am grateful to eveyone who has made comments regarding it - it works fabulous.

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