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Mom's Zucchini Bread

Reviewed: Aug. 7, 2012
Makes a delicious bread! I've taken the advice of other people and only use 2 cups of sugar and 3 cups of zucchini. My kids really like it when I throw in some chocolate chips.
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2 users found this review helpful

Grilled Zucchini

Reviewed: Jul. 30, 2012
Wished I would have made more! The family loved it. Since we all don't like rosemary, I used a teaspoon of basil leaves. The kids would not have liked balsamic, so I sprinkled some grated Parmesan at the end. Will definitely make this again since I have more zucchini than I know what to do with. I would probably use only 1/2 teaspoon salt next time.
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10 users found this review helpful

Brunch Egg Bake

Reviewed: Jan. 25, 2012
I've made this three times now and every time it turns out great. I use 1/2 the amount of cheese. It is a perfect breakfast to make ahead and have on hand for the kids to have a quick, filling meal before they head off to school. It even makes a great breakfast burrito with no more cheese added.
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3 users found this review helpful

Coconut Cream Pie

Reviewed: Nov. 27, 2010
Very easy to make and very good to eat! I will definitely make this again.
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3 users found this review helpful

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Nov. 14, 2010
I have to give this one 5 stars even though I have never cooked it for the 10 hours. I always have pork loin or chops left over from dinner. I cut up my leftovers and add everything else and let simmer for 45 minutes or so. Makes for a super quick dinner and kids and husband really like it! I also add the peanut butter as suggested by another reviewer. Great recipe, I've made it several times!
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3 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: May 18, 2010
After just beginning a low sodium diet for my husband, this one was a winner in taste. I cooked the chicken in the oil with the spices and garlic for the recommended 10 minutes. Then added the butter, lemon juice, and a little extra wine (I like wine!) when cooking the vegetables. Served over pasta, it was very tasty. I was given the "go" to make it again.
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2 users found this review helpful

Southwestern Green Chile with Pork Stew

Reviewed: Apr. 11, 2010
I made this recipe using leftover pork loin. I followed the recipe, but used a can of chiles and added carrots for extra color. I also added some cumin and chili powder. It turned out full of flavor and very tasty. The family said to make it again. Next time I will use 2 cans of chile peppers.
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6 users found this review helpful

 
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