teeags Profile - Allrecipes.com (10313664)

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Living In: Los Angeles, California, USA
Member Since: Apr. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Asian, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Walking, Reading Books, Music
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Blue Ribbon Chili
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Recipe Reviews 13 reviews
Whole Grain Breakfast Cookies
I couldn't get my fingers out of the almond butter mix. It is THAT good. I did, however, make some subtle changes. Instead of Canola Oil, I used 2 tbsp of softened virgin coconut oil. I used almost 3/4 cup of semi-sweet choc chip morsels, used honey instead of agave nectar, and didn't have any dried cherries on hand, so i used Craisins (reduced sugar). I am not crazy about putting Craisins in this recipe! I will use dried cherries in the next batch that I definitely plan on baking. I give this recipe five stars all the way !

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Reviewed On: Jun. 26, 2014
Brown Sugar Cream Cheese Frosting
I am giving this recipe a five stars because it is simple and quick and the outcome is delicious! I did a taste test before I added the almond extract and it tastes just as good with the almond extract included. For those of you who don't have almond extract on hand, this recipe will be just fine without it- it's just having the almond extract is an extra perk! Also, I cut the amount of honey by 1/2 the amount that the recipe calls for and for me, it had the right amount of sweetness. I will definitely make this again.

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Reviewed On: May 7, 2013
Zucchini-Coconut Cookie Bars
I am giving this recipe four stars because the instructions are clear and easy to follow and is such a treat! I had to make a few modifications due to my health concerns. I've made this recipe twice now;the first time, I only substituted the 3/4 c. w/about a cup of pure canned pumpkin. I found it to be very sweet and did not bother with the glaze icing. Last night, I modified the 1/2 c. white sugar + 1/2 c. brown sugar- and only used 1/4 c. of Splenda (I really wanted to try coconut sugar but did not have any on hand.) Also, instead of the 3/4 c. Margarine, I used about 1 c. canned pure pumpkin. Instead of all-purpose four, I used half white whole wheat and whole wheat four. I did not have raisins on hand and used currants instead. For the icing, I used an old recipe and creamed some light Country Crock butter, 1/3 less fat cream cheese, and Splenda and sprinkled toasted walnuts (a must!) on top. The end product is bar-like and moist. I appreciate this recipe because it is easy to follow and because you can't go wrong with dates, raisins, coconut, and zucchini in a mix!

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Reviewed On: Apr. 27, 2013
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