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Ultimate High Altitude Chocolate Chip Cookies

Reviewed: Mar. 3, 2010
Baking at high altitude can be tricky, so thanks for sharing this recipe! I did make just a few adjustments. I substituted 1/2 c. of Splenda brown sugar mix for 1 c. of brown sugar. I also used Smart Balance 50/50 for baking instead of regular butter. Finally, I added 1 c. of Heath bar pieces. With these adjustments, I had to bake the cookies for the full 15 min., and they spread quite a bit. However, they still turned out soft and chewy. Without any adjustments, I'm guessing they would have been perfect -- I'll try that next time! ;-)
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To Die For Blueberry Muffins

Reviewed: Jul. 28, 2009
My grocery store had a sale on fresh blueberries, and I ended up buying too many, so I tried this recipe. These are seriously the best blueberry muffins I have had in my entire life. When greasing the muffin pan, I'd recommend doing the top of the pan, too (not just inside the cups), as these will puff up over the sides and can be tricky to get out of the pan otherwise. I did add about 1.5 tbsp flour to adjust for high altitude. I filled the each muffin cup about 2/3 full, as another reviewer suggested, and used the crumb mixture sparingly (I had a lot left over). I ended up with 9 muffins. They turned out soooo delicious!
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One-Dish Chicken, Vegetable and Rice Bake

Reviewed: Jan. 31, 2009
I was excited to try this recipe because I love one-dish meals. I followed the recipe exactly and found the dish to be very bland. If I ever make it again, I will definitely add seasonings and will probably also cut the chicken breast into bite-size pieces.
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