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Recipe Reviews 5 reviews
Best Carrot Cake Ever
I made this recipe earlier today, pared down to 8 servings. Made cupcakes rather than a cake and they turned out well.A couple of changes: cut the oil to 1/4 cup and added 1/4 cup applesauce; I also cut the salt to a scant 1/8 tsp. and added dashes of nutmeg and allspice along with the cinnamon. Carrots were shredded in my little chopper yesterday; I let them soak overnight with the brown sugar,forgot to add the raisins so threw them in right as I was doing the batter. No pineapple or walnuts,didn't have either. I didn't drain what liquid there was from the carrots as the batter was pretty thick and after I put the carrots (etc)in and mixed them, it seemed just the right consistency. It made 22 cupcakes, I baked at 350 for 25 minutes. A nice result, I would make this recipe again, not only is it yummy,it's easy! Before I did the frosting,I heard the party these are for has been postponed til next week due to the wonderful rain here in California, so I let the c.cakes cool completely and then popped them into the freezer. At least the ones we haven't eaten already!

5 users found this review helpful
Reviewed On: Feb. 8, 2014
Yummy Sweet Potato Casserole
I love this recipe! I made some changes, per a number of reviews I read. I used fresh yams and baked them in my potato pocket in the microwave, then cut them in half and scooped out the good stuff,there was no need to mash them any further. I didn't have pecans so left them off; used 1/4 cup brown sugar, 1/4 cup white sugar in the mix, added 1 tsp. cinnamon, 1/4 tsp. allspice and used evaporated milk. I baked it lightly the night before then brought it to Thanksgiving dinner and re-heated it. Amongst all of us, there were 5 people who will not eat yams or sweet potatoes - 4 of them tried it and loved it. We ate most of it and I was happy to take home the little bit leftover...for me. YUM! I will definitely make this again.

3 users found this review helpful
Reviewed On: Dec. 8, 2013
Whit's Chicken Enchiladas
Just made this recipe today, I'm giving it a 5, which I suppose is "cheating" because I did a few things differently. Thanks to all the reviewers for the tips! I cooked the chicken the day before in my crockpot w. chicken broth, onions, garlic, 5 hours, then it easily shredded. As 2 of the 3 who would be eating this meal cannot tolerate much spice, I left out chiles & jalapeƱos. Also made the sauce last night, chopped up a little red bell pepper, white & green onions, 6 cloves of garlic, plus 1.5 tablespoons of a packet of taco seasoning while the cream cheese was melting. Had Mexican 4 Cheese shredded, so used that. By doing the sauce ahead of time, the flavors have a chance to really meld together. Today, I let everything get up to room temp before putting it together. Sprayed the dish and used red enchilada sauce to lightly coat the baking dish, then rolled everything in corn tortillas, drizzled more enchilada sauce on top along with Evaporated milk; baked 20 minutes covered in foil, 10 without the foil, then let sit for a few minutes. I served with Mexican rice, not homemade, will try that next time! We all agreed, even the spice loving one, that the level of spicy was perfect. We all had seconds and we have plenty left over! By the way, I baked these in my toaster oven, worked like a charm!

0 users found this review helpful
Reviewed On: May 9, 2013

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