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I needed to use what I had. This recipe fit. The dates were wonderful. I shredded the carrots and used crushed pineapple with the juice. Mayo instead of sour cream. No celery. Did that because it was what I had. Will try it again with the original recipe.

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7 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 14, 2010

I also altered the recipe to 1 cup whole wheat flour and 1 cup all-purpose. I did 1/4 c butter and 1/4 cup applesauce. I used Splenda brown sugar and I added pecans. I did make it into muffins since I was taking it to my Sunday School class. They were good but a little too much banana. I have had a recipe for banana-blueberry bread that I've used for years. I think I'll stick to it. It could be because of all the changes I made but I was trying to do the healthy thing. However, that would not change the pronounced banana flavor.

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Pink Panties

Reviewed: Mar. 8, 2009

This is fabulous. I teach high school foods classes. For our fruit lab, we made smoothies. Obviously we used ginger ale instead of gin. I have 5 kitchens in each class and 6 classes. This was without doubt the best of all 30. I will make this again for every function I have. Can't wait to try it with the gin! At home of course, NOT at school.

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3 users found this review helpful

Easy Vegetarian Corn Chowder

Reviewed: Oct. 4, 2008

Delicious! I omitted the skim milk, used chicken broth and added 3 cut up chicken breasts. I doubled the recipe and had enough for my Bible study group, canasta group and still had left over. Will definitely use again.

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Cashew Chicken Casserole

Reviewed: Dec. 18, 2007

Great. I used it for a dinner party and everyone raved about how good it was. I have used it since changing out the soups and using cream of asparagus, celery, whatever is on hand. I used cut up chicken breasts so it was easier to serve. I have also added canned or leftover vegetables to the mix. It's a favorite.

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