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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Aug. 28, 2012
Spongy texture. Not enough pumpkin/spice flavor. A little gritty (I'm not sure what caused the grittiness). Edible, but not very good.
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Honey Whole Wheat Bread

Reviewed: Jun. 26, 2012
Great recipe! I made a few changes the 2nd time around, and now make this weekly, with the following changes: use melted butter in place of oil, increase salt to 1 tsp, decrease yeast by about 1/4 tsp, increase honey to 4 Tbl, and use 1/2 cup bread flour & 2 1/2 cups white whole wheat flour. Delish! I've had trouble off & on with the bread rising very high, but then collapsing during the final hour. The bread still has great taste, and texture, but just doesn't look as nice.
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Hash Brown and Pork Chop Casserole

Reviewed: Apr. 5, 2009
I have made this several times over the years, and it's become a staple at our house. I have made some changes along the way though. I basically follow the recipe except sometimes I use cream of mushroom soup if I happen to be out of celery. Instead of using chopped onions, I use durkee french fried onions in the potatoe mixture and I also top the chops with cheese and a few durkee onions during the baking time. I also season the chops liberally with grill seasoning, and then brown them in a mixture of olive oil and butter. Thawing the potatoes first helps it cook faster as well.
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World's Best Lasagna

Reviewed: Jan. 21, 2008
I haven't been a real lasagna lover in the past, but my family loves it. I've tried to make it 3 or 4 times, but it was always mediocre, that is until I found this recipe. This was the best lasagna I've ever tasted. It's very similar to my husbands favorite Italian restaurant version. The sauce is to die for! I used hot Italian sausage instead of sweet (since that's what I had on hand), and I used 1/2 ricotta cheese and 1/2 cottage cheese, since none of us are fans of Ricotta. It's a time consumming recipe, but it's worth it! We all loved it. Excellent.
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