GreatPyrsRock Recipe Reviews (Pg. 1) - Allrecipes.com (13122283)

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Addictive Pumpkin Muffins

Reviewed: Jan. 25, 2009
Wow -- definitely one of the best low-fat muffin recipes I've tried. I did use a sugar substitute for 1/2 the sugar and used egg substitute, too, and they still taste great.
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Italian Beef in a Bucket

Reviewed: Jan. 25, 2009
I decided to try this recipe for my first slow-cooking experience. I followed the recipe exactly and had plenty of liquid. My husband and I loved it -- we ate the beef and peppers on crusty bread with provolone cheese and it tasted wonderful! One weird note -- I have an Allrecipes cookbook with this exact recipe in it, but the cookbook states to cook for one hour on high and only eight additional hours on low for a total of nine hours. I followed the instructions online and cooked the roast on low for the full eighteen hours.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Apr. 5, 2010
My husband and I really enjoyed this. I followed the recipe's instructions for cooking time and temperature and it came out perfectly. I did use baby carrots and left the potatoes whole just for simplicity. I used the whole head of cabbage sliced into very thin wedges and just sat it on top of everything in the slow cooker for the last hour of cooking and it steamed perfectly.
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Simply Divine Meat Loaf with Spinach

Reviewed: Aug. 14, 2010
Delicious. This recipe works well with ground beef, chicken, or turkey. It is the only meatloaf recipe I make now -- what a great way to sneak more veggies into my boys!
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Oatmeal Peanut Butter Cookies

Reviewed: Jan. 26, 2011
Perfect as written. Thanks for a great cookie recipe.
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Overnight Blueberry French Toast

Reviewed: Mar. 8, 2011
This tastes great and is easy to make. I use egg substitute, fat-free milk, and low-fat yogurt butter instead of full-fat ingredients and I still get rave reviews. I'm so glad I tried this.
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Homemade Chewy Granola Bars

Reviewed: Jan. 31, 2012
Yum! I had never made granola bars before trying this recipe, and these are delicious. The only substitution I made was agave nectar for the corn syrup, and as far as I can tell it worked just as well. I'm not judging anyone for using corn syrup and I am sure it is equally delicious as written--I just had agave nectar on hand. I will be making these again and again and I look forward to experimenting with the add-ins (nuts, chips, etc.). Just a note for novice granola bar bakers like me: These take a long time to cool and set. I thought I could make them the morning of a playdate and have them ready in a couple of hours, but they were falling apart when I tried to cut them too early. They are well worth the wait.
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