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Cream Cheese Filled Pumpkin Muffins

Reviewed: Nov. 26, 2011
These were amazing!!! Tons of flavor. You should definitely make these!!! The only modification I made was at the suggestion of another reviewer. I beat softened cream cheese with equal parts powdered sugar, then rolled the mixture up in plastic wrap (in the shape of a log), wrapped that in foil and freezed it for 2 hours before making the muffins. Then I took it out, cut it up and stuck pieces of it in the muffin before baking. Came out amazing! I also caution you that this recipe makes more dough than it says. I filled my muffin cups to 3/4 full and still got 5 extra muffins.
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No-Cream Pasta Primavera

Reviewed: Feb. 13, 2011
Not nearly as good as I thought it would be.
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2 users found this review helpful

Jo-Ann's Power Bars

Reviewed: Jan. 15, 2011
These are awesome! So easy to make and delicious! I made two batches. The first I substituted maple syrup for the vegetable oil. I used raisins and cranberries for the fruit. The second batch I made I substituted 3 T. peanut butter for the brown sugar, then I added raisins and chocolate chips for a gorp-like bar. I also doubled the applesauce in the second batch and it came out great! I will make these again. Next I want to try a tropical fruit medley with pineaple, mango, and apricot.
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