olsunshine Recipe Reviews (Pg. 1) - Allrecipes.com (16679174)

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Lemon Zucchini Muffins

Reviewed: Jul. 12, 2012
I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions.
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6 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Dec. 16, 2011
These are the best ginger cookies I have ever tasted. They won't "snap" but they are wonderfully moist and chewy. Don't skip that second sifting, I think that might be what gives them that texture. I make them every year for myself and my son in law. You won't convert the folks who don't like ginger cookies but that leaves more for you!
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4 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 22, 2013
My 4 year old great granddaughter loves these and I've made them countless times. If there is any stuffing left she will eat it with a spoon! I bet it would be wonderful to just chop the mushrooms and stir it all together and bake to use as a dip. I sometimes add panko bread crumbs to the filling and on top with a little melted butter.
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3 users found this review helpful

Winter Vegetable Hash

Reviewed: May 1, 2013
Just made this and have already "tasted " it many times. It really is good. I used russet potatoes because I had some on hand that needed to be used and portabello mushrooms because that's what there was at the store. Also used dried sage. I'm pretty sure prep time was more like 30 minutes, those acorn squash are a pain to dice. Well worth the effort, though. It would be easy to add a little more protein by adding some sort of meat or even cheese, but it is great as is.
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Pumpkin Cream Cheese Muffins

Reviewed: Mar. 30, 2012
I just made these and ate one warm. They taste good but not great. I made 12 in regular muffin pan with cupcake papers and 24 mini muffins without paper liners. Just took them out so don't know how well they will come out of the pan. The cream cheese is part of the topping and kind of disappears which was disappointing to me. I had a lot of the cheese mixture leftover and ended up throwing it out. I might try these again but with some tweaking. I should have made indentation in batter before adding cheese mixture like someone said in another review. I think my biggest mistake was not reading all the reviews before I started.
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Kale and Quinoa Salad

Reviewed: Aug. 14, 2013
I gave this 4 stars because I subbed some of the ingredients for what I had on hand. Dried cranberries instead of currants, walnuts instead of pecans and shredded parmesan cause I don't like feta. I did massage the dressing into the kale and added quinoa while it was still warm. Also added a splash of rice wine vinegar. I liked it so much that I ate it every day for 5 days. Even had it for breakfast a couple of times.
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1 user found this review helpful

Spinach Brownies

Reviewed: Jul. 18, 2012
These are great roadtrip food. They can be eaten at room temp. or cold and they keep well in a cooler. I will be making them again and gain. Very tasty, thanks for this recipe.
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1 user found this review helpful

Fiesta Pinwheels

Reviewed: Jul. 18, 2012
Took these on a roadtrip and enjoyed them for 3 days. They kept well in a cooler and tasted so good. This is one of those recipes that could be tweeked to fit your tastes, but I followed it as written this time. I will be making these again.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 3, 2012
I've made this many times and never had any leftovers. I didn't like skewering them ( slimy feeling to me) so tried just marinating large pieces and grilling but it wasn't the same. I recommend skewering, it's worth it.
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Chocolate Truffle Cookies with Sea Salt

Reviewed: Dec. 17, 2011
Easy and addictive! Good thing for me that it doesn't make that many.
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