S. Hamingson Recipe Reviews (Pg. 1) - Allrecipes.com (13937525)

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S. Hamingson

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Zucchini Pineapple Bread I

Reviewed: Aug. 18, 2011
Followed suggestions to lower sugar to one cup (1/2 white, 1/2 brown), double spices, and substitute 1/2 of the oil for applesauce. I made 12 muffins and one loaf. The muffins cooked in 30 minutes, while the bread took 1h5m. My toothpick came out clean, but the bottom of my bread is mushy and looks extremely undercooked. I probably won't make this again.
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Strawberry Salsa

Reviewed: Apr. 13, 2011
I made this all last summer. I do add 2 jalepenos, (one seeded and de-veined) and only use 3-4 TBS of olive oil. Perfect for a cookout when you're tired of regular salsa. Sweet with a strong kick!
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2 users found this review helpful

Pudding Chocolate Chunk Cookies

Reviewed: Nov. 13, 2010
We love these! My newest addition is mint and dark chocolate chips with the chocolate pudding! They smell, look and taste wonderful.
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1 user found this review helpful

Cranberry Applesauce Muffins

Reviewed: Nov. 3, 2009
Good recipe. I added 1 T. of vanilla and next time, I'll toss the cranberries in 2 T. of sugar before adding them... They were a little tart for our taste!
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5 users found this review helpful

Brown Sugar Cut-Out Cookies and Icing

Reviewed: Oct. 3, 2009
I heavily rely on the reviews on this website. Usually they are pretty accurate. These are not! the only alteration I made were adding the egg and uping the vanilla to 1 T. These cookies were horrible. They rolled out nicely, but the bake time was completely off, and they stuck to my pan. I will not be trying them again. It was a lot of work and ingredients for poor results!
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Slow Cooker Chicken Taco Soup

Reviewed: Sep. 10, 2009
I made this for the first time today and LOVED it! We added about 1/4 C of chopped Cilantro, 1 can of Cream of Chicken soup (to thicken), and used spicy chili beans along with the black beans. Also, we used mildly spicy taco seasoning. Next time we'll make some sweet corn bread for the side!
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No Bake Peanut Butter Pie

Reviewed: Jun. 21, 2009
I've made this pie twice, changing it each time and it is awesome. First of all, I use just a little less than 1/2 c of skim milk, otherwise it's too runny. Secondly, I add 1/4 c of add'l peanut butter (chunky). I also used less cool whip, low fat, about 3/4 of a tub. Lastly, and most importantly... I combined 1 jar of Smucker's hot fudge, 1 c of milk chocolate chips and about 1 c of sundae caramel, melted it together and poured half in each pie crust. It is so wonderful. This is my substitute to Baker's Square, Peanut Butter Pie. My only (very small) con is I wish I could get the peanut butter mixture a little thicker so it would freeze more completely.
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