mariejuliem Recipe Reviews (Pg. 1) - Allrecipes.com (10045174)

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Lighter Spaghetti Alfredo with Cauliflower

Reviewed: Sep. 13, 2012
I just made this for dinner and it was delicious! It has all the flavors of an Alfredo sauce without the heaviness. The only thing I changed was to take out some of the cooking water to make the sauce a little thicker. Definitely a repeat!
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 11, 2012
This is an amazing frosting, I used it on a Devil's Food cake.
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Devil's Food Sheet Cake

Reviewed: Mar. 11, 2012
This is by far, the best cake I have ever made! I used EnergG Egg Replacer because of my daughter's allergies, made a 9x13 cake which I cut in half to make a rectangular 2 tiered cake and used the whipped cream cheese frosting recipe for the icing. I brought it to my daughter's daycare for her birthday and everyone loved it.
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Moist Date Nut Bread

Reviewed: Feb. 21, 2012
I make this bread with vegetable shortening and egg replacer (because of allergies) and it is delicious. The trick is to use those super moist, fresh picked Medjool Dates. I also made this recipe into 12 muffins and my daughter loves them.
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Buttermilk Oatmeal Muffins

Reviewed: Oct. 10, 2011
These are very moist and easy to make. I added a shredded apple, one cup of frozen blueberries and some vanilla.
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Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 17, 2010
These were delicious! I doubled the recipe but made 18 muffins instead of 24 and they turned out great.
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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 2, 2010
These cookies are super easy to make and very good!
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Yellow Squash Casserole

Reviewed: Nov. 29, 2009
This was a great recipe! I added some cooked red lentils for extra protein and it turned out delicious! I also used sharp cheddar and a little less crackers than what the recipe suggested. This is definitely a keeper.
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Frozen Blueberry Muffins

Reviewed: Feb. 25, 2007
Very good muffins and easy to make too.
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Anna's Chocolate Chip Cookies

Reviewed: Feb. 25, 2007
I always get requests for this recipe! Instead of 2 cups of semi-sweet chocolate chips, I take 1 cup of milk chocolate, 1/2 cup of dark chocolate and 1/2 cup of white chocolate and coarsely chop it myself. I also cook it for 8 minutes only (until they hold their shape but are not brown) and put them on a cooling rack.
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