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Zucchini Brownies

Reviewed: Aug. 22, 2008
** An egg missing is NOT a mistake.** I've used this recipe for quite a few years after published here and am here once more to write it down again. The batter is dry to start, because the zucchini is the moisture. The batter will be quite dry when you put it into the pan, but if you followed the will bake perfect. It will be a chewy brownie if you do it this way. To make it easier, I grate or puree my zucchini FIRST to let it sit for a while to "sweat". This step allows the moisture to be released from the zucchini. Then I add the zucchini(moisture & all)to the dry ingredients mix. It won't be dry at will resemble a cake batter, and the result a bit more cake like brownie, but still divine. This recipe is very easy & great way to use up extra summer squash ( yellow, crockneck, italian, mexican..etc...) from the garden. I freeze grated summer squash in 2 cup portions so I have it in the winter when I want these. I just pull out a container to thaw & ready to go....further extending my garden harvest. delicious :) I usually reduce the sugar to around 1 - 1 1/4 cup as my preference... :)enjoy!
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78 users found this review helpful

Peanut Butter Temptations II

Reviewed: Dec. 10, 2006
I made these for our annual Christmas cookie exchange at the urging of someone who had had them before. What a Great cookie recipe. I rolled mine in Christmas sprinkles before placing in mini muffin tin and didn't press them in at all. It made them stand out even more while on display. Or, You can add holiday sprinkles to the tops of the chocolate as it melts also. Other than that, I followed the recipe exactly--though I do prefer to refrigerate the dough for a bit before handling it. They seem to stay fresh longer than most of the other cookies we exchanged. Have already made additional batches for gifts and for family since our first 6 batches were exchanged. I will keep this one as a holiday/any day tradition.
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15 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Mar. 15, 2004
This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids, you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers.
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54 users found this review helpful

Skillet Ham, Cabbage and Potatoes

Reviewed: Feb. 4, 2004
This recipe surprised my husband who thought I had gone crazy in the kitchen---He couldn't get enough of it at dinner though. Simple, basic recipe that satisfied the whole family. Gotta love that. I made personal touches like most have done. Browned up the pototoes and ham with the onion before adding cabbage, then added broth vs. water. Thanks for sharing Priscilla.
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5 users found this review helpful

Jacksonville Crisps

Reviewed: Feb. 3, 2004
I liked this cookie. It's not the fancy, really involved cookie recipe...but that's what is great about it. Basic ingredients and quick with simple on-hand items. I didn't have shortening(used margarine) or nuts(omitted)and it worked great. I reduced the white sugar to 1/4 cup because I only had frosted corn flakes. Wonderful change to a basic oatmeal cookie, yet remaining simple. Multiple grains (corn, oats and wheat). I think I will also use this recipe as a base for different add-ins, different cereals,etc. I live in the high country, so I did add a little a few extra Tbs. of flour. Thanks Herb :)
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5 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Oct. 18, 2003
I just LOVE this easy recipe. I have made it probably 4 times in just a few weeks. My husband doesn't like Dijon mustard at all, but he RAVES everytime I make this. The combination of the curry, honey and mustard make a wonderful sauce that everyone who tries it is suprised. Everyone always ask me how to make it , which is why I am online to print out the recipe for the 10th time! It's not what you may expect and it is worth the try to see just how tasty this is. My children love it too. I sometimes will add a little cumin to the recipe for extra punch of spice. Thanks for such a yummy recipe! **note: corn syrup will substitute for Honey if you are out or if you prefer*
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52 users found this review helpful

Fry Sauce

Reviewed: Feb. 24, 2003
My mother worked at a Ogden, UT Blue Onion restaurant in the early 70's, so we grew up with this. It is a very simple and general condiment for lots of things in place of ketchup, mayo or similar condiments. I have always known and made it as the "Secret Sauce" because that's what mom called it. None of our friends knew about it when we moved to CA or elsewhere. We've converted a lot of people that just can't do plain ketchup any more. You can tweak the ratio to whatever your preference is...(more mayo, more ketchup or 50/50). You really can't mess it up. We've never measured it. It's great to see someone put this recipe up to share---why didn't I think of it! LOL
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54 users found this review helpful

Easy Tuna Casserole

Reviewed: Feb. 9, 2003
This is a simple recipe! It easily adapts. I didn't have FF Onion, and was out of cheddar. Instead, I used 2 slices provolone & 2 slices of american cheese on top. At the end of baking, I added pan toasted/buttered homemade crouton & pan toasted sliced almonds. I very much agree w/ the suggested extra can of tuna & more moisture (1/2-3/4 C. Milk or water). I prefer Cream of Mushroom. I add a dash of this and that of my favorite spices. It wasn't too creamy or too rich. My husband had cringed at the notion of Tuna Casserole at dinner. Once he tried it, he asked for seconds and THIRDS -- plus he's even requested it a few weeks later...Now, thats what I like-- a simple, basic recipe that is a family favorite! My toddler also loved it. Next time, I'll add some peas to complete this one dish meal.
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441 users found this review helpful

Cucumber and Olive Appetizers

Reviewed: Dec. 31, 2002
Simply and classy. I like toasting the bread, and sourdough or french bagettes are great also. There is someone who always asks for the recipe anytime I bring this to a party or gathering. Great recipe to keep in an your appetizer collection---Even for the person that doesn't like being in the kitchen--we all know one or two of them :o)
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55 users found this review helpful

Caramelized Baked Chicken

Reviewed: Dec. 31, 2002
This is a wonderful recipe! I love how simple the ingredients are and the wonderful flavor. I got this recipe several months ago and I can't count the number of times I have made it. I have only made it so far with chicken breasts as a main dish. It will be wonderful with pork chops. The sauce is wonderful with rice. If you don't like or don't have honey, you can substitute corn syrup (for all or a portion of the honey), it is virtually the same, just without that hint of honey. I can't imagine not having this recipe anymore. I will ALWAYS keep this recipe in my baking arsenol.
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113 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Dec. 31, 2002
Great! I like more mustard than calls for---enough to coat well. I use a sweet dijon or country style dijon mustard. Homemade bread crumbs the best--you can leave more coarse. Broil the top if you want the coating more crunchy or spray tops with a pump butter spray such as "Can't Believe it's Not Butter" type---coats better than drizzling melted butter and therefore browns better. My husband hates dijon mustard and still asks for this salmon dish. It is also wonderful cold the next day for a snack or on a nice salad! Thanks for sharing the recipe! It's a KEEPER!
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298 users found this review helpful

Peanut Butter Chews

Reviewed: Nov. 18, 2002
This is a great and EASY recipe! Basic pantry ingredients!! DONE---in like 5 minutes--the hardest part is waiting for them to cool so you can enjoy them! (i've never put the chocolate finish on them) PANCAKE SYRUP(my preferrence) is an excellent substitute for the corn syrup, since it's essentially maple flavored corn syrup. It is the best no-bake cookies I have tried--but I had to shorten the boil time. I shortened the boil time to 30-35 seconds--if they get too hard, you boiled it too long. You can try most any cereal and I also suggest adding more cereal like others have said---but they are good really gooey too just as is! I am asked for this recipe repeatedly. Having your peanut butter measured and ready before you start is key!
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48 users found this review helpful

Tangy Pumpkin Soup with Green Chili Swirl

Reviewed: Oct. 26, 2002
I really like this recipe. It is a great meal to have for a diet or a light meal. Low calorie, but great flavor. I have been lazy before and added the green chiles while the soup is cooking--gives better chile flavor to the soup. Then before serving I stir in the sour cream to make the soup creamy, instead of swirling. I never can eat just one bowl. I like adding chopped cilantro to the sour cream to add another flavor twist. I have made double batches and have frozen the leftovers. Other addition ideas: sauteed onion, corn. I think it is great without even adding the green chilies for a different soup. What a hit at a 10 person Thanksgiving Dinner.
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21 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Oct. 5, 2002
This is the best recipe I have made for Zucchini Bread. I always need tasty ways to use up my "Giant" garden zucchini, but my husband usually doesn't like heavy quick breads. He really enjoyed this recipe. I like it exactly as is!! But, for a change up, I have added golden raisins instead of nuts and used 2 ts. cinnamon and 1 ts. apple pie spice (I was out of nutmeg) and made muffins...baking for 15 minutes. Great for a quick snack. Thank you Laura for a great recipe!
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90 users found this review helpful

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