sojournoffaith Profile - Allrecipes.com (187793880)

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sojournoffaith


sojournoffaith
 
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Member Since: Oct. 2012
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Recipe Reviews 8 reviews
Baked Honey Mustard Chicken
I wanted to work with thinner pieces of chicken, so before cutting each chicken breast in half, I sliced it lengthwise. I reduced the baking time by about 5-10 minutes, to prevent the pieces from drying out. The recipe turned out beautifully! I used spicy brown mustard instead of "hot dog" mustard, and the flavor blended nicely with the honey and seasoning. I served the chicken with mashed red potatoes, and my company loved it! I sliced up the leftover chicken breasts to serve over salad the following day. Delicious!

1 user found this review helpful
Reviewed On: Jan. 23, 2013
Golden Sweet Cornbread
I will never buy Jiffy again! This didn't take any longer to prepare than a boxed mix, and the ingredients are pronounceable and safe. After reading the reviews, I decided to modify the recipe a little. I used 1/4 cup white sugar and 1/3 cup packed brown sugar. I also reduced the baking powder to 2 tsp, and I used 1/3 cup melted, salted butter instead of vegetable oil. I baked it in a greased 9" round cake pan for 20 minutes at the recommended temperature. The cornbread turned out beautifully! It was moist, thick, and not too sweet even when dressed with honey. My husband said, "This is the best cornbread I've ever had!" I'm sold, too.

1 user found this review helpful
Reviewed On: Jan. 11, 2013
Mom's Zucchini Bread
This recipe is EXCELLENT. I didn't need to change a thing! (That's saying something. I am rarely satisfied with the amount of cinnamon and vanilla in zucchini bread!) In case anyone is wondering, it's just fine to grate the zucchini without peeling it first. Happy baking! You'll want to bookmark this one!

1 user found this review helpful
Reviewed On: Jan. 9, 2013
 
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