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Two Ingredient Pumpkin Cake

Reviewed: Nov. 13, 2011
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!
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Chicken Tetrazzini I

Reviewed: Sep. 9, 2010
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.
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Breakfast Egg Rolls

Reviewed: Sep. 9, 2010
This was perfect replacement to the breakfast egg rolls that they no longer sell at our work. I used 10 eggs instead of egg substitute. I sealed the egg rolls with a thoroughly whisked egg. This yielded about 34 plump egg rolls. I froze them all, and we pull them out as we want them and deep fry them at 350 degrees for about 5 minutes. Served with salsa, these are a great hot breakfast.
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Iced Pumpkin Cookies

Reviewed: Nov. 24, 2009
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.
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Cinnamon Syrup

Reviewed: Mar. 1, 2009
Extremely easy and turned out delicious. Once it came to a rolling boil, I cooked this over medium heat while I made a pancake batter (which took a while!) to ensure that it would be nice and thick. It turned out perfectly, and I never had trouble with it sticking or burning (I used a non-stick saucepan).
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Sweet Potato Pancakes

Reviewed: Mar. 1, 2009
The yogurt makes the pancakes very heavy. They do not turn out light and fluffy like a pancake should be. The original recipe was extremely thick, and even after thinning it out according to some of the suggestions, I still had trouble getting the "pancakes" to cook all of the way through. You may also want to add some more seasonings, as they end up tasting quite bland if you don't use syrup.
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8 users found this review helpful

 
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