Rebecca Jakubowski Matteson Recipe Reviews (Pg. 1) - Allrecipes.com (10045697)

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Rebecca Jakubowski Matteson

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Hunnybunch's Special Apple Muffins

Reviewed: Feb. 20, 2014
Great breakfast muffin! I only used half the sugar and substituted applesauce for half the oil and they were plenty sweet. The kids loved them and they were a great way to use up apples we had bought that were a bit tart for just eating. This is definitely a recipe that would be best with crisp tart apples rather than softer apples.
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Overnight Blueberry French Toast

Reviewed: Dec. 25, 2013
We had this for Christmas breakfast. I couldn't find fresh blueberries at a good price so I used frozen mixed berries and it came out great. Like others, I used day-old Italian bread. I topped it with the hot berry topping right out of the oven and it was perfect. This might be good for making ahead and freezing for an easy Sunday brunches, and would be great for Easter breakfast potluck at church.
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Carrot Muffins

Reviewed: Sep. 18, 2013
This made a great beakfast for my kids. These were not too sweet. I turned up the spices a bit and substituted apple for half the carrot, just because I had apples to use up. I was sad I didn't have walnuts, but pumpkin seeds made a good substitute. Definitely will make again.
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Peach Muffins

Reviewed: Sep. 10, 2013
I had a couple peeled peaches left over from making jam. I followed the advice of one poster and used 3 cups diced peaches (Ninja blender) and substituted 1 cup of applesauce for part of the oil. I also used 1 cup of brown sugar instead of 2 cups of regular. I also used whole wheat flour, as is my habbit. One batch made a dozen muffins and a loaf of bread. Definitely shorten the suggested oven time on both. These made for a tasty and nutritious breakfast.
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Blueberry Oatmeal Scones

Reviewed: Aug. 28, 2013
This is a great recipe. I have made it with both blueberries and blackberries and they have turned out great. I used buttermilk since I had it on hand and used just enough to moisten the dough. I did mine as drop biscuits using an ice cream scoop and flattening them. My kids loved them.
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Oatmeal Maple Syrup Muffins

Reviewed: Aug. 24, 2013
I made these hoping to take them to church. They ended up looking like hollowed-out muffin cups that could hold about 2Tbs of filling (I'm not sure what). The best I could do with them is scoop and scrape them off of the overflowing but hollow muffin cups and serve them in bowls as baked oatmeal to my family.
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Low Fat Breakfast Cookies

Reviewed: May 14, 2013
I doubled this for breakfast this morning and had enough for two more mornings. I used spelt flour instead of white and maple syrup instead of brown sugar. I also added ground flax and walnuts. This probably does not need any sugar, especially if chocolate chips are used. I definitely will use this recipe again in our breakfast cookie rotation, especially when we have overripe bananas.
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Scottish Oat Scones

Reviewed: Feb. 26, 2013
Made this for breakfast for my four children and myself. I substituted whole spelt four for white, honey for sugar, and dried cranberries for currants. I placed the rounds on parchment on a baking stone in the oven. It was a hit.
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Black Bean Brownies

Reviewed: Jan. 18, 2013
I thought this was fantastic! I did double the chocolate chips to kick up the chocolate. My kids loved it. It reminded me of a chocolate torte. You could put it in a round pan and top it with raspberry jelly and pull it off as a fancy dessert. I am recommending this to all my friends with gluten-free and dairy-free diets.
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Spinach Artichoke Pie

Reviewed: Nov. 28, 2012
My husband was pleasantly surprised that he really liked this. I thought it was very tasty. We used packaged, sliced wild mushrooms, packaged chopped spinach, and sharp cheddar cheese. Unfortunately the kids did not care for it, but that's because there was green stuff in it. I might serve this as a side dish sometime, but it stands alone as a one dish meal.
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Apple Crisp II

Reviewed: Sep. 20, 2012
This was so easy to make and tasted fantastic. We used fresh picked New York Empire apples. Eat hot with vanilla ice cream.
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Pumpkin Chocolate Chip Cookies I

Reviewed: Nov. 3, 2011
I supervised my 11-year-old son making these for "life skills" a.k.a. "excuse to make yummy treats" part of his homeschooling. We used fresh cooked pumpkin, since I had it on hand. They turned out delicious. Next time we will use parchment, though.
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African Curry

Reviewed: Aug. 22, 2011
I loved this. I used skinned chicken thighs with bone left in and added 1/2 cup of fresh peas from the farmer's market. I kept it mild and sweet and completely forgot about the lemon juice at the end. It didn't need it.
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Mama's Asian Chicken and Rice

Reviewed: Apr. 26, 2011
Like other reviewers, I doubled the sauce. I also mixed in some steamed veggies at the end. I used Jasmine rice, but the nutty flavor of brown rice would do well too. For less than 400 calories per serving, this recipe is hard to beat.
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Oatmeal Chocolate Chip Cookies I

Reviewed: Feb. 14, 2011
This has become my default chocolate cookie recipe.
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Calzone Rolls

Reviewed: Feb. 14, 2011
The dough for this recipe is amazing. This was a hit with the family.
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Chinese Cookies

Reviewed: Feb. 14, 2011
These got rave reviews at work. I had to add water to make the dough manageable. Otherwise it was crumbs.
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Peanut Butter Kiss Cookies

Reviewed: Feb. 14, 2011
This has become a family favorite. It's just too easy!
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Maple Cookies

Reviewed: Feb. 14, 2011
These came out great. I rolled them in maple sugar (good luck finding it if you don't live near sugar bushes). All we had was light amber syrup, so the flavor was subtle. A medium amber syrup might give stronger flavor.
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Quick Fudge Icing

Reviewed: Feb. 14, 2011
I made this to top Chinese cookies. I can't wait to try it on ice-cream.
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