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Recipe Reviews 6 reviews
Two Ingredient Pumpkin Cake
The perfect muffin! I made this recipe EXACTLY as written, filled 11 lightly pammed standard muffin cups almost to the top, and baked for 17 min, turning my pan 10 minutes in. The muffins came out PERFECT. Super moist and tons of flavor. I feel like a lot of you are wasting eggs - they are not needed for this to be perfect! The batter will cook just as it lays - so try to smooth out the top a little before baking. Mine did rise well above where they started, but ended up the perfect size. Don't waste your eggs!

17 users found this review helpful
Reviewed On: Nov. 13, 2011
Chicken Tetrazzini I
My husband doesn't like mushrooms, and I don't like them reheated, so we omitted both the mushrooms and butter. I also used a can of cooked chicken breast. This made prep much easier, now only having to combine the cooked spaghetti with the other ingredients before popping it in the oven. Very filling and rich, a great, easy recipe.

1 user found this review helpful
Reviewed On: Sep. 9, 2010
Iced Pumpkin Cookies
Right out of the oven this might be the best cookie I ever had. It has a cake-like consistency. I will add more spices to the batter next time, as they got a bit blander as they cooled. I added a little extra milk to the icing to make it thinner, but I didn't need to. It ended up being to thin and I had to wait longer for the icing to set.

1 user found this review helpful
Reviewed On: Nov. 24, 2009

In Season

Versatile Chicken Salad
Versatile Chicken Salad

Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.

Beautiful Broccoli Salad
Beautiful Broccoli Salad

Broccoli salad makes a great side dish or a light main dish on a warm night.

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