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Addicting Chip Dip

Reviewed: Oct. 18, 2010
This is amazing. I found this recipe a few years ago and have made it more times then I can count! Unfortunately I developed an allergy to onion a year ago and can't eat this anymore. I've been meaning to try it with garlic or asafetida.
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21 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Oct. 18, 2010
This was awesome once I made a few changes. I doubled the recipe as we had 22 over for thanksgiving dinner (I'm Canadian so we had ours already). I also used soy vanilla ice cream because there are a few people in my family who can't have dairy and it worked perfectly. Lastly I used pumpkin pie spice in place of ginger and nutmeg, but I kept the cinnamon. I made 1 test pie earlier in the week and only used 1/2tsp of pumpkin pie spice and that wasn't enough. For the 4 pies I used 1 1/2 tsp and that was perfect. So glad I now have a dairy free pumpkin pie recipe!
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10 users found this review helpful

Pumpkin Swirl Bread

Reviewed: Oct. 18, 2010
This was ok. I only made a few changes. I used hard margarine in place of butter and pumpkin pie spice in place of cinnamon and nutmeg. My only mistake was baking it in a glass loaf pan, it started rise too much and overflowed. Don't think I'll make it again.
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4 users found this review helpful

Barb's Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 18, 2010
These were great. I had a lot of leftover pumpkin from thanksgiving (I'm Canadian so ours is in October) and I love chocolate so I was excited to try this. I cut the sugar to 2 1/2 cups which was good but I upped the chocolate chips to 1 1/2 cups and you could barely taste pumpkin. Next time I will use only 1 cup. Lastly I used pumpkin pie spice in place of nutmeg and next time I think I will use 2 tsp rather then just 1 as to enhance the pumpkin flavour.
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5 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 18, 2010
Oatmeal chocolate chip cookies have been my favourite since childhood but I'm very picky when it comes to them. I was so happy to find this recipe and with a few changes suggested from another reviewer they were PERFECT! My only changes were 1 tsp vanilla and 1 tsp of water. Will absolutely make again!!!
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8 users found this review helpful

Butternut Squash Risotto

Reviewed: Oct. 17, 2010
This recipe was ok as is. I made a few changes but would do things differently again next time. I didn't have butternut squash so I used acorn squash (fresh from my aunts garden). I cut it in half roasted it skin side down in the oven like another reviewer suggested but found the skin became too soft to scoop out. Instead I flipped it skin side up and used a sharp knife to peel off the skin and then I mashed it. I wanted lots of flavour so into the squash I mixed 1tsp cinnamon, 1 tsp ginger, 1tsp allspice and 1tsp ground clove.. Next time I won't use ground cloves at all because it left a strange after taste and I will cut the allspice in half. I didn't use onion as I am allergic but I used 1tsp of garlic instead and that was fine. Lastly I used only 3 cups of chicken stock as suggested by another reviewer and that was perfect. I will make it again.
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6 users found this review helpful

 
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