jennyandcompany Recipe Reviews (Pg. 1) - (16377860)

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Pumpkin Wheat Honey Muffins

Reviewed: Oct. 12, 2013
Delicious! I had roasted and pureed a pumpkin and found this for breakfast today. I used coconut oil and subbed pecans. Will definitely make again, we all loved them!
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Chunky Marinara Sauce

Reviewed: Aug. 7, 2013
Simple to throw together when I realized I had no jar sauce for our quick spaghetti dinner. Very tasty. I added some mushrooms because I had some that needed to be used.
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Creamy Pasta Casserole

Reviewed: Jul. 3, 2013
Simple and delicious! The only thing I did differently was build it more like another casserole I make - I mixed the pasta and the cream cheese (and added some green onions for fun) and spread that in the bottom of the casserole dish. I simmmered the sauce with the meat and seasonings for a few minutes and then layered that on top of the pasta in the dish. It was a hit with all 6 members of my family, and that is no easy task!
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Apr. 12, 2013
Delicious. I was really getting tired of the green leafy veggies from my CSA until I found this recipe. I haven't convinced my kids to try it yet (too many haven't been that great, they don't trust me, lol), but that's okay, more for me!
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Whole Grain Breakfast Cookies

Reviewed: Jul. 30, 2012
I can't get over how good these are - I try to make them at night before busy mornings, but have to fight my 4 kids and husband off them. They beg to have one as their "bedtime treat" (which is usually ice cream!). They are a regular item here, although now that I'm out of my stash of pecans (Louisiana girl here, we don't do walnuts) I am in a bit of a panic because I'm not sure I'm willing to pay what they are going for! I also sub coconut oil because I believe it's healthier, and peanut butter just because it's cheaper. Slightly undercooking and then cooling them on the pan for a long time is definitely the key to a soft cookie that stays together.
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