courtney Profile - (10577772)


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Member Since: Feb. 2008
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Recipe Reviews 82 reviews
Zucchini Brownies
I, like many other reviewers, was surprised by how dry the batter was. I initially used 1 cup of shredded zucchini and 1 cup of shredded yellow squash (ran out of zucchini), but because the batter didn't seem wet enough to incorporate all of the dry ingredients, I added another cup of yellow squash. The texture ended up perfectly moist for a cake, not dense like a brownie (probably due to adding the extra moisture). I was surprised that it wasn't very sweet and chocolatey though. In fact, it was so bland, I knew it couldn't stand alone. I didn't love the idea of chocolate frosting, so I made some German chocolate cake frosting and that made a great difference. But for a zucchini chocolate cake I prefer Chocolate Zucchini Cake III from this site.

0 users found this review helpful
Reviewed On: Sep. 8, 2014
Chicken Enchiladas
I sliced up two large chicken breasts into strips and cooked in a slow cooker on low for 2.5 hours with 1 cup of Costco salsa, a sprinkling of garlic salt, onion powder, and a couple cloves of minced garlic. This made about 3 cups of chicken, then I continued the recipe as normal using the same measurements even though I had extra chicken. It made 12 enchiladas which worked well for an 8x13 pan. I cooked it for 15 minutes then put the cheese on top and cooked it for another 10 minutes. So perfect!

0 users found this review helpful
Reviewed On: Jan. 6, 2014
Spaghetti Squash I
Great! Fresh basil is totally essential and you should use a large spaghetti squash--about enough for 3 cups worth.

1 user found this review helpful
Reviewed On: Sep. 4, 2013

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