Iguana in AZ Recipe Reviews (Pg. 1) - Allrecipes.com (187733111)

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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 18, 2012
These are incredibly moist and wonderful! My daughter picked this recipe out among a few I'd found on allrecipes.com, and it's definitely a winner. The first time I made them I made them just as the recipe states. They were awesome! Then I made them as mini-muffins. I suggest that you use a frosting bag and pipe the cream cheese filling into them instead of trying to put it on the mini-muffins by hand. I did add a few more spices (cardomom, cloves, allspice, ginger and extra cinnamon) but that's just me. Other changes I've enjoyed is putting more cream cheese filling in/on them - it's like a little cheesecake on top. Do NOT overbake. To make it easier, spray a little oil in the muffin papers to make the paper easier to remove when you're eating them. Since then, I've made these multiple times, and sometimes there's even some left to give to others!
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German Lemon Cake

Reviewed: Oct. 21, 2012
I didn't make the glaze thin enough but enough did make it through the cake. It's heavy, fine grained, and awesome. It makes a large loaf. When serving, make it very thin slices - it's very rich!
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Red Cabbage

Reviewed: Oct. 21, 2012
This is an authentic as I've found recipe for German red cabbage that I've ever found and liked. It was a great hit at the family German fest.
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Spanakopita II

Reviewed: Aug. 5, 2013
This was absolutely awesome. I of course did thing differently but it was right on the money for a wonderful spanakopita. I did this in a 13x9 pan instead of individual portions. It layers wonderfully and cooks up like a dream. I would add more dill next time (I had to use dried and not fresh - and more would be fine). I added more cheese because that's just what we do in our family and I found that the feta cheese is a bit salty, so the original amount of cheese is fine. I hope I can find a lower salt feta so I can keep the cheese level up there. Fresh spinach is awesome in this - much better than frozen or canned or anything else. All in all, this is a great recipe to start from (or actually follow).
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Chef John's Flour Tortillas

Reviewed: Oct. 21, 2012
We love this... I end up making these every couple of days. I found that I end up using more solid shortening as mine is very soft at room temperature. I like cooking them on a non-stick surface as my steel fry pan gets left with black marks. I also roll them very very thin. They are light, layered, and very nummy.
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German Apple Dapple Cake

Reviewed: Oct. 21, 2012
This is an awesome recipe. I made one and didn't cook it long enough. When I made the glaze it was too heavy and squashed the not-fully cooked cake. I immediately made a second, cooked it long enough, but didn't use the glaze. I frosted it with white frosting and it was a total hit at our family german fest dinner.
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