Tricia Recipe Reviews (Pg. 1) - (13537438)

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Banana Oat Muffins

Reviewed: Feb. 24, 2013
I used half wheat flour and half all-purpose flour as some of the other reviewers suggested. I also added about 3/4 cup chocolate chips, and I used 2 bananas which is probably more than 1 cup because I like a lot of banana flavor in my breads and muffins. My spin on the recipe made about 7 jumbo muffins - enough for a whole week of on-the-go breakfasts! The muffins are really delicious and moist. I think without the chocolate chips (or some walnuts), they would probably taste a little bland for me, so I rated the recipe 4 stars.
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Buttermilk Pancakes II

Reviewed: May 14, 2012
I had some leftover buttermilk from making red velvet cupcakes, so I thought I'd give this recipe a shot. WOW. These were some amazing pancakes. I added 3 large overripe bananas that I also had sitting around (maybe about 1 to 1.5 cups mashed), and they were amazing! I ate one for dessert, and the rest of the pancakes are going in the freezer for later as another reviewer suggested. You could easily add blueberries or chocolate chips in place of the bananas if you want to change the flavor. I waited until I mixed the wet/dry ingredients together to add in the mashed bananas. I also didn't beat the wet ingredients (just whisked them together because I was too lazy to get out the mixer and beaters), and I cooked over low/medium heat instead of medium/high ... not sure if it's my electric stove top or the bananas or what, but medium/high nearly burnt the first pancake. Thank you for this recipe! Will definitely be making again!
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Superfast Asparagus

Reviewed: Mar. 12, 2012
I was looking for a quick and delicious way to cook some asparagus, and this was perfect. I lined a sheet with aluminum foil first and sprayed with canola oil cooking spray. I used salt (sea salt grinder) / black pepper instead of cajun seasoning (not too big on spicy foods over here), and after 10 minutes in the oven, they came out PERFECT. I will be using this idea again and again.
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Quick and Easy Brownies

Reviewed: Feb. 29, 2012
They tasted great, and I did reduce the flour to one cup ... but I'm not sure if it's my oven or the 4 eggs or what but they were a little too moist/fudgy for my taste. I probably would have actually liked the "cakey" as-is recipe. So since it was a user error, I'm giving this one 5 stars anyway. :)
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Molasses Sugar Cookies

Reviewed: Dec. 22, 2009
I am partial to butter, and I hate ginger/cloves, so I made a few substitutions: substitute 1.5 cups butter for the shortening, substitute 1 tsp. nutmeg for cloves and ginger (as in, 1 tsp. total in the recipe, not 1 tsp. each), and because of the butter I added an extra egg in case the cookies turned out too crispy (so 3 eggs total in recipe). AND because I was silly and didn't read one line of ingredients, I left out the baking soda the first time around. =P I also only chilled the cookies for about an hour, so they weren't really crackly on top after baking. Overall, the cookies turned out PERFECT and everyone loved them. I baked for about 10 minutes and they came out a little underdone in the middle, but after a night in an air-tight container, the cookies dried out nicely but were still chewy. I rolled some in red sugar for the holidays but left others plain and they were equally delicious. Everyone loved them, and I'm making them for 3 different parties this Christmas! They're a really nice chewy sugar-spice cookie, especially for the holidays. I will definitely be adding this recipe to my cookbook.
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