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Poppy Seed Bundt Cake II

Reviewed: Oct. 7, 2014
Absolutely delicious, inexpensive and easy to make. I used a 2-piece tube pan, greased and sugared it as directed, and the cake came out perfectly. Should note that the cake should cool, in the pan, for 10 minutes and then be removed - run a knife around it (inside and outside) as needed. It slid out intact, which can be challenging with a tube pan. Yummy, yummy, yummy! Going to take it to work so I don't eat the whole thing! It's dangerous!
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Mom's Zucchini Bread

Reviewed: Sep. 21, 2014
This recipe is amazing, made exactly as specified. I love how a crusty glaze forms on the top of the loaves. Best thing ever! I make these as mini loaves for my trucker boyfriend (so he can eat as he drives). When making mini loaves, bake for just a little shorter time, about 10 minutes different. Everyone raves about this bread!!!!
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Slow Cooker Taco Soup

Reviewed: Dec. 16, 2013
This was excellent! I didn't have any taco seasoning, but did have a packet of fajita seasoning, was very tasty. I used a whole can of fire-roasted chiles (7 oz) because I didn't have a can of stewed tomatoes with chiles. Very tasty soup, and everyone loved it!
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Slow Cooker Cinnamon Apple Steel Cut Oats

Reviewed: Nov. 16, 2013
Tasty, easy recipe. I added dried cranberries as suggested by another reviewer. Husband added brown sugar to his as this version wasn't sweet enough for him. I scaled the recipe down from the original 10 to 4 servings, and used a Honeycrisp apple. Very good, overall!
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Poppy Seed Muffins

Reviewed: Nov. 3, 2013
Here are the things you must know to make these very good muffins: 1. Do not underbake! I used a convection oven, didn't reduce the temperature, and baked these for 25 minutes. Baking for 20 minutes as specified resulted in half-baked muffins. 2. Wait for the muffins to be just slightly warm before dipping in the room temperature glaze. I found dipping to be superior to drizzling the glaze over the tops - the latter resulted in saturated, overly sweet muffins. 3. Remember to take a picture of the four (I mean three) surviving muffins before snarfing them down! 4. I think when making a new muffin recipe I will try making 5 (four at each corner and one in a middle-ish cup) rather than all twelve on the first run so if I need to adjust oven temperature or baking time I can figure that out before using the majority of the batter!
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