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Zucchini Carrot Muffins

Reviewed: Apr. 16, 2011
This was super quick and easy - and delicious! I made mini-muffins and it made 40 muffins. It took mine 14 minutes to bake. I also added 1 tsp. cinnamon and nutmeg to make it more like a zucchini bread and we love it! They'll be devoured in no time.
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3 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Mar. 2, 2010
We loved this recipe. I only give it 4 stars because we added salt and pepper and some chili peppers to give it more flavor. I also added quite a bit more chicken broth because we used dried beans instead of canned beans (soaked them overnight before cooking). Pretty easy recipe for so much for leftovers! Overall a great recipe we will use again!
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Buttermilk Cornbread Muffins

Reviewed: Mar. 2, 2010
I've never made Cornbread before and I did alter the recipe, but it was perfect with gumbo! Here's what I changed: I didn't have buttermilk, so I used milk. And I used Rye flour instead of all-purpose. I didn't have honey, either, so I used 1/4 cup evaporated cane juice. And I rarely use oiil, so I substituted 2 heaping tablespoons of applesauce for the oil. I baked them for 20 minutes, but I would check on them before the 20 minute mark next time. Overall, I think this is a good base recipe! Next time I'll try to add corn kernals and maybe some chiles of come sort to spice it up, along with more applesauce for more moisture.
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Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 15, 2009
These were great - I used butter instead of shortening and added 1 tsp of vanilla. I use a giant ice cream scoop to make them a uniform size, so it took about 20 minutes to bake. They came out soft in the center and chewy around the edges. YUM!
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1 user found this review helpful

Successful Blog

Reviewed: Sep. 19, 2009
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