Berry Oatmeal Muffins

Reviewed: Sep. 3, 2009

I'm only giving this 4 stars because I altered the recipe, and I think it would have been pretty ordinary if I hadn't. I add 2 tsp vanilla, reduced the oil to 1/3 cup, added 1 shredded/peeled apple, used an extra 1/4 cup walnuts, and a generous shake of cinnamon. To make them more healthy, I used evaporated cane sugar instead of refined sugar, and omitted the topping. These are particularly fantastic while they are still warm. Great recipe.

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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To Die For Blueberry Muffins

Reviewed: Aug. 16, 2009

Doubled the batch and made 12 big muffins. It took 25 minutes and they came out awesome! We made it just how the recipe said to.

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Melynna

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Provo, Utah, USA

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Chicken Enchiladas II

Reviewed: Aug. 10, 2009

Definitely my favorite enchilada recipe. Mmm! Perfect!

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Jenneylyn

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Provo, Utah, USA

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Open-Faced Pizza Burgers

Reviewed: Aug. 9, 2009

Nothing special, just a sloppy joe with some different seasonings. I added fresh parmesan and romano cheese, garlic, italian seasoning, basil and olive oil and it still wasn't much.

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collin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Provo, Utah, USA

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Lemon Wow Cake

Reviewed: Aug. 6, 2009

I love cakes that are super moist and this fits the bill! So delicious. It is very dense, so I have tried it adding a bit of baking soda and baking powder, as well as replacing one of the eggs with 2 egg whites. I also couldn't taste the tarragon so I sometimes leave it out. This works VERY well for bite-size cupcakes: topped with cream cheese frosting and sugar sprinkles it comes off very gourmet. I will be making this for many years to come. This is the lemon cake recipe I was searching for. Thank you Julie!

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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Beau Monde™ Dip

Reviewed: Aug. 2, 2009

A wonderful dip for veggies. I didn't have any dill the first time I made it and it still came out wonderful. Make sure to mince the onion as finely as possible.

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COYOOOOOTE

Cooking Level: Expert

Home Town: Provo, Utah, USA

Living In: Cedar City, Utah, USA

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Roxie's Bran Muffins

Reviewed: Jul. 23, 2009

Perfect, healthy bran recipe. I used oil instead of melted butter and dried blueberries instead of raisins. I don't think all the steps in the directions are necessary: simply mix the wet ingredients (plus raisins) and dry ingredients separately and then mix them together.

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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Panna Cotta

Reviewed: Jul. 18, 2009

Very good and easy to make! I have made it 4 times since I cooked it 2 months ago. My 8 years old keep asking for him.

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Lucy Monson

Cooking Level: Expert

Home Town: Maracaibo, Zulia, Venezuela

Living In: Provo, Utah, USA

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Banana Pumpkin Bread

Reviewed: Jul. 18, 2009

To get this bread to bake properly, reduce the oven temperature to 325 degrees and bake for about 90 minutes. Low and slow is the way to go for ALL quick breads! Other reviewers who complain about the outside being black and the inside being doughy are adjusting the wrong way. Turn that oven down! I made this bread according to the recipe, omitting the raisins, and adjusted the oven temp and cook time as I have stated. I'm enjoying a perfectly baked slice now! I prefer quick bread recipes that contain sour cream or buttermilk, but this is a very nice loaf. I have never seen honey used in a quick bread before. Four stars from me!

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GRADYSMOM

Home Town: Provo, Utah, USA

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Amish White Bread

Reviewed: Jul. 14, 2009

This a great recipe!. I made it last Sunday and it was excelent. Delicious taste. Like Trisha I used olive oil and I decresed the amont of sugar. It was not sweet enough but it was still great. I made it into rolls. One of my co-worker gave me 7 out 5. I will try next time adding more sugar and 1/4 of maple syrop or malt, then in the last minute of baking, I will butter the top of it to brown it, then add sugar on it. Simple DIVINE!

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Lucy Monson

Cooking Level: Expert

Home Town: Maracaibo, Zulia, Venezuela

Living In: Provo, Utah, USA

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Blueberry Corn Muffins

Reviewed: Jul. 14, 2009

I like to crush the blueberries as I mix them into the batter; this helps blend the flavors together. I also prefer raw sugar. I added some vanilla and a dash of lemon juice to this recipe.

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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Cream Corn Like No Other

Reviewed: Jul. 13, 2009

As written, only 3 stars. With my changes its a 5. I did the recipe just as stated but ended up doubling the corn, salt, flour, and cheese. So 20 oz corn, 2 teaspooons salt, 4 Tablesoons of flour, and 1/2 cup parm cheese. All the others ingredents I just left as writen.. (If you dont do these changes, its more like a runny corn soup than it is cream corn)

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Oatmeal Raisin Cookies VII

Reviewed: Jul. 12, 2009

My husband was craving something sweet and I had the ingredients for these. They were better than expected! I didn't have self-rising flour so I added some baking powder. Made a half a pan instead of a full. I will use this recipe again! This was a somewhat healthy treat. Thanks.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Garlic Chicken Kabobs

Reviewed: Jul. 12, 2009

I'm a fan of Lebanese food and cooking with yogurt so this dish was right up my alley. I didn't make the sauce, but served the Kebab with Armenian Rice Pilaf. (Not from this site.) Delish! Will make this again. PS- Don't skip out on the Coriander, it added to the recipe.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Hamburger Pie

Reviewed: Jul. 12, 2009

I would give this a 3.5. It's quick, easy, and doesn't taste bad, but no recipe that uses condensed soups deserves a 5 in my opinion. Like another reviewer suggested, I used tomato sauce mixed with cream of mushroom soup. This was exactly the recipe I was looking for because we were hungry and I didn't want to cook long.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 9, 2009

I made this pretty much as stated except added reeses mini baking bits. i also added 1/2 c extra flour and im glad i did. They turned out great. Soft chewy amd thick. Next time I might just blend half the oats or just grind all of them half-way so I can get more of a oaty texture.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Sour Cream Marinated Chicken I

Reviewed: Jun. 18, 2009

The recipe in and of itself is not good, but omit the vinegar completely and you have a winner! I made this chicken last night, and before I added the vinegar to the marinade I tasted (hint hint) what I was mixing. Finding it very tasty, I left it at that. The vinegar would've ruined the whole thing. So, 5 stars for the recipe without the vinegar, 2 stars for what could have happened if I didn't know what I was doing.

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LAURENRUTH

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Provo, Utah, USA

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Brazilian Chicken with Coconut Milk

Reviewed: Jun. 16, 2009

I forgot the ginger and the parsely I tasted the coconut milk sauce and I didn't love it until I added curry. I also didn't use low fat coconut milk, i used whole. I added some cayenne but less than the recipe prescribes and it definitely had a kick. My husband and I both enjoyed this though. Sorry about the curry for you purists...but, it just made it taste way better.:) Next time I'll add the ginger and see if that helps. I also added kosher salt to the sauce.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Peanut Butter Sheet Cake

Reviewed: Jun. 9, 2009

Used creamy peanut butter not crunchy, used 1 cup milk instead of 1 cup water. replaced oil with butter (i never use oil!) doubled the frosting. The frosting is what makes this, its so good. Next time I make this, I'm going to put the frosting on after the cake has cooled.

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