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Whole Wheat Carrot-Raisin Muffins

Reviewed: Aug. 24, 2009
I will absolutely make these again! I was out of honey so I replaced it with 1/4 c. brown sugar. It was very dry so I added water a Tbl. at a time until it was doughy enough. I also grated the carrot. Wonderful recipe!
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Chocolate Zucchini Cake II

Reviewed: Aug. 15, 2009
I added chopped walnuts and doubled the cocoa. Perfect! Exept it took 60 minutes before the toothpick came out clean, but I think it's because I used one of those metal insulated pans. I will definitely use this recipe again!
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Toasted Almond Green Bean Salad

Reviewed: Aug. 15, 2009
I didn't have fresh garlic on hand so I found myself struggling to add flavor to this recipe by trying a bit more vinegar, garlic salt, Mrs. Dash, parmesan cheese, and tomatoes sliced into eighths. The result was not a waste, but not something I would do again. It might've been ok with fresh garlic, but I really think this recipe leaves flavor lacking.
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Cream Cheese Frosting II

Reviewed: Aug. 15, 2009
This will be the recipe I use from now on! I didn't read the reviews first, but I too only used 1 8 oz. cream cheese, 1/4 c. butter, 2 c. powdered sugar and 1 tsp. vanilla. I was glad it turned out wonderfully and was the perfect consistancy and amount for the top of my 9 x 13 cake. You'll need to make a double batch if you plan to frost sides or layers. Easy to remember rule of thumb: 2c sugar to every 8 oz. pkg crm.chs. Otherwise recipes use too much sugar or too much cheese. Yummy!
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