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African Chicken Stew

Reviewed: Oct. 19, 2010
This is AMAZING. I made a few adjustments, but kept the basic flavors the same, and it was out of this world! My adjustments: used about 2 pounds of cut up chicken thighs instead of the whole fryer, and used the fat rendered off the chicken instead of olive oil. I also had broccoli and carrots lying around so I threw them in at the same time as the potatoes. Since I had so much more "stuff" I used a tablespoon of each spice instead of a teaspoon, and ended up adding 4 cups of weak chicken broth and 1 1/4 cup peanut butter. My sauce did end up pretty runny so maybe 3 cups broth and 1 cup PB would have been better. It came out with a perfect blend of savory, spicy and sweet flavors. This will definitely be a go-to meal when I have veggies I need to use up and want to make something a little different.
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Blonde Brownies I

Reviewed: Apr. 17, 2010
I omitted the walnuts and used chocolate chunks instead of chips. Turned out great. They are really moist and rich - maybe a little too sweet/rich for some, but I thought they were perfect.
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Grandpa Gunn's Raw Veggie Dip

Reviewed: Apr. 17, 2010
Absolutely delicious. I discovered (too late) that I was out of curry powder, so I put in dashes of cumin, cayenne, and mustard powder and it seemed to do the trick. This is a great variation from typical ranch or french onion dips - it's just the right blend of creamy, tart, and savory flavors.
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Valerie's Fruit Dip

Reviewed: Apr. 17, 2010
Very delicious - nice and rich without being too sweet. I should have followed the advice of another commenter and whipped the cream cheese first, since mine came out a little lumpy, but beyond that this recipe is perfect.
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