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Apple Carrot Muffins

Reviewed: May 28, 2008
I was afraid these would be too dense, despite all the good reviews, but they were great. I followed the recipe except substituted pecans for walnuts, Raisin Nut Bran for Raisin Bran and shredded a medium apple instead of chopping. Made them yesterday, and they are almost gone - will definitely make again soon.
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Cheesy Ham Cups

Reviewed: May 12, 2008
I made this for Mother's Day Brunch because I wanted something with individual servings. Everyone loved it, including my 2-year-old, but I did make some modifications. I used Boar's Head Rosemary Sundried Tomato Ham, about 1 1/2 cups of Uniekaas cheese from Whole Foods, 7 oz. of Greek Yogurt (because I was nervous about using regular), two TBSP basil instead of the green onions (because I had it). I mixed 1/2 cup of the cheese, the yogurt, herbs and black pepper into the eggs, then sprinkled the other cup of cheese on top. Something I noticed is that the recipe says 10 oz. ramekins - I only had 4 oz. and it fit perfectly, so I would not suggest using 10-oz.
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Marbled Pumpkin Cheesecake

Reviewed: Nov. 25, 2007
Made this for Thanksgiving - giving it five stars for the taste. However, the crust had way too much butter. I would usually reduce the butter in any recipe to make it healthier but actually followed the recipe since I was taking it to a party. Luckily, I put a pan of water on the shelf below the cheesecake, because it caught some of the melted butter that leaked out of the springform pan. It ended up tasting fine - I think it still seemed crunchy because of the nuts. I used the 18 serving measurements, and the size of the cheesecake was perfect. I also just mixed everything together (in the order from the recipe but, when it says 1/2 cup sugar, I put it all in) to save time. It did crack a little despite the pan of water, but no one cared. It tasted great and was one of the few desserts eaten when everyone was stuffed.
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Chocolate Zucchini Cake I

Reviewed: Nov. 7, 2007
I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts, so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum, 1 cup powdered sugar, 1-2 TBSP milk to desired consistency.
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Seven Layer Dip

Reviewed: Oct. 26, 2007
Even better than "regular" seven layer dip - the lime adds really good flavor. I use 2tsp cumin in addition to the 2tsp chili powder in the beans. Also, I just buy the refried beans that already have green chiles in them. I use reduced fat everything, including 50% RF Cabot Jalapeno Cheddar, which I think makes the recipe.
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Blueberry Blintz Souffle

Reviewed: Sep. 26, 2007
This was really good. The modifications I made were: light cream cheese and sour cream, part-skim ricotta instead of cottage cheese, and a whole egg instead of two yolks in the filling. I was a little worried about the batter setting up, especially when I saw it was thinner than the filling, but it was perfect in 45 minutes. Didn't do the syrup - I make my own with a bag of frozen berries, a teaspoon of cornstarch, a squeeze of lemon juice and sugar to taste.
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Zucchini Granola Cookies

Reviewed: Sep. 14, 2007
I absolutely love these cookies - have made them twice. I actually leave out the chocolate chips and just use granola with dried cranberries and nuts. Also, I bake for no more than 9 minutes - they do look a little light, but they stay moist for a long time. UPDATE: Made with butterscotch chips this time, and they are even better.
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12 users found this review helpful

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