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Soft Peanut Butter Cookies

Reviewed: Dec. 14, 2008
These were great. I used 3 tbsp honey, 3 tbsp of molasses, and left out the brown sugar. I also used about 1 cup of peanut butter. I had some semisweet chocolate squares on hand, so I melted them (about 2 ounces) and with a knife, swirled it into the dough. They came out great!
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Creamy Butternut Squash With Cinnamon Soup

Reviewed: Oct. 22, 2007
This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with nonstick spray, and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist, so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then, while blending, add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples, paper thin, and added them. I simmered this, allowing the apples to soften and absorb the flavor. If you are going to add apples, I advise you to add them after you puree, the apple pieces really finish off this dish. Again, fantastic!
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Firecracker Salmon Steaks

Reviewed: Apr. 17, 2007
The flavor was perfect. I would definitely make it again.
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Strawberry/Rhubarb Crumb Pie

Reviewed: Apr. 17, 2007
this was fast and SO easy for such an absolutely delicious pie! amazing!
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Mocha Bundt Cake

Reviewed: Apr. 17, 2007
i actually cut this recipe in half and took "mellowcheddar"'s advice with the water instead of vodka. It worked out well and tasted perfect! I'd make this again!
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7 users found this review helpful

 
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