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Really tasty, healthy, fluffy pancakes. I made these with 1 cup whole wheat and 1 cup white flour and they came out wonderful. The only problem I had with these pancakes is that they get too dark too quickly. I made them the same way I've always made pancakes so I'm not sure why they did that, other than maybe its due to the whole wheat flour? I made them a second time, and had the same issue. They still tasted great, just more darker colored and not golden brown.

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Sweet Potato Corn Bread

Reviewed: Oct. 9, 2009

Disappointed. I couldn't taste the sweet potato at all. The bread was pretty bland, and I could taste the baking powder. Seems like the recipe could use more sugar. I like healthy recipes, but this one was just not worth the extra time it took to make the mashed sweet potatoes. I will keep looking for another recipe.

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Mom's Zucchini Bread

Reviewed: Oct. 9, 2009

The best! Made it healthier by using 1 cup whole wheat flour, also used only 2 cups sugar (1 cup brown, 1 cup white sugar), and by using 1/2 cup oil, 1/2 cup apple peach sauce. Yummy!

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Pumpkin Bread I

Reviewed: Sep. 28, 2009

The taste is fantastic. The bread is better the second day as far as flavor. The texture however is a little rubbery. I will try 1/2 oil 1/2 applesauce next time so its not as rubbery. I also modified this recipe by adding 1/2 white sugar 1/2 brown sugar. The brown sugar added a lot of depth to the flavor. I would also like to skip the white sugar and try 1/2 honey 1/2 brown sugar next time. Yummy...

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Ninety Minute Cinnamon Rolls

Reviewed: Jul. 5, 2009

These are well worth the time it takes to make them. I followed the recipe exactly and they came out wonderfully. I didn't add any frosting and I can't say that we missed it. They were perfect plain. They rise up beautifully and are really gooey, but a perfect balance of chewy outside & gooey inside. I've made these twice, both successfully. I didn't use a muffin pan the second time around since they ended up rising too much and exploded out of the wells. I used a baking dish the second time around and that worked out much better.

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Artichoke Spinach Lasagna

Reviewed: Jan. 7, 2009

I really loved this recipe. I had never made a vegetable lasagna without ricotta cheese, so I was a little worried about how it would turn out, but turn out it did!!! Actually, it was much less heavy than a typical lasagna. We liked it a whole lot better than the spinach/ricotta lasagna I usually make. Here are some recipe suggestions/modifications: *Add a little less (1/2 cup less) vegetable broth. *I used organic vegetable broth. *I used basil & rosemary. *I used whole wheat pasta. *I added mushrooms & zucchini. Would double batch next time & freeze 2nd lasagna (Its always nice to have a stash of healthy frozen meals available). Very very yummy!!

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