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The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 13, 2006
SO yummy! Recipe as written is fabulous, but if you're lookier for something a bit healthier and thicker... I felt the fat (butter & peanut butter) to flour ratio was quite high, so I used 1 cup of trans fat free Crisco instead of butter and increased the rest of the ingredients by 50%. (If I'm going to the trouble of making cookies I want a BIG batch!) Also used 1/2 whole wheat flour and 1/2 white flour and replaced 1/2 of the white sugar with Splenda. I used Crunchy PB as suggested by some other reviewers. The cookies came out thick and moist and really delicious. You will never miss the extra fat. In fact, I think it makes the cookies better.
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Black Bean Chili

Reviewed: May 29, 2004
Yummy and nutritious!
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Figs Oozing with Goat Cheese

Reviewed: Jul. 7, 2003
This is a very elegant and delicious dish. I served it to friends as an appetizer at a barbeque and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bags deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner!
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Spicy Peruvian Pork

Reviewed: Jul. 2, 2003
We enjoyed trying this uniquely flavored dish, but it was a bit too strong for our tastes. I also think the portion size is a bit off. 2 1/2 lbs of pork makes more than 4 servings at our house.
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