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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jun. 21, 2010
I just made the best banana muffins of my life I think! I will say I tweaked it a bit for what I had, but I think these would be great just as written. my main changes were that I used half butter flavored shortening and half sour cream for the fat, added a bit of vanilla, 3/4c white sugar & 3/4c dark brown, I added 1t baking powder. I started with the eggs, added the sugars, shortening sour cream, then added the bananas without mashing, vanilla and then the dry ingredients and finally the nuts, all in my mixer, in that order and they came out yummy! oh, and I cooked the muffins at 400 degrees for 15-18 min. (and a real yummer that some in my family didn't even notice, but I thought was delicious- in one pan I mixed in a bit of rhubarb that I had diced, sugared and microwaved for a minute or so. mmmmm.....)
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Syracuse Salt Potatoes

Reviewed: Oct. 30, 2007
If only you could taste these with the Cornell barbecue chicken that one can find about any weekend of the summer around here(Ithaca, NY/Cornell area)you'd know what it's all about!! You want them nice and tender, with plenty of butter, but not falling apart. Also, make sure you are using small, young potatoes- not too big.
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Sour Cream Blueberry Muffins

Reviewed: May 6, 2007
very good and about as easy as it gets. went a little shy on the sour cream and used 2 med. eggs because my frozen berries were a little juicy. came out moist and between my husband, myself, and our 6 & 4 yr. olds, they were all gone for breakfast.
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Favorite Peanut Butter Cookies

Reviewed: Jul. 26, 2006
used 1/2c reg. splenda & 1/4c. white sugar and 3/4c splenda brown; 1t vanilla and added 1/4c chopped peanuts [could use crunchy peanut butter] 8oz baker's peanut butter cups (well almost 8oz ;} ) they seemed very greasy to handle, but these came out better than great! (shiny stainless steel cookie sheets work great for these)
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Slow Cooker Tender and Yummy Round Steak

Reviewed: Mar. 13, 2006
this is a great starting place and by gleaning from other reviews, i chose to seer the steak/roast on the stovetop, remove the roast and add the water (w/ a bit of beef boulion added)and the soup, heated through and put it all in the cooker. add the veggies later to keep the from becoming veggiemush.
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