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Roasted Garlic Cauliflower

Reviewed: Jul. 17, 2014
I grilled mine in a grill basket, using garlic powder and garlic pepper to season instead of fresh garlic and parsley, and only 2 T of butter-flavored olive oil. I agree with reviewers who said to add the parmesan after cooking.
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Cinnamon Rolls II

Reviewed: Jun. 15, 2014
Love these! I make this treat on special occasions, such as Father's Day or Christmas. I had a similar recipe that I lost, but the dough is exactly the same. Never had a problem with the dough overflowing my bread maker, and I have an old 1.5 lb loaf type (with the vertical pan); I use bread flour though. My only gripe is that my old recipe had a very thick frosting, and this one turns out a little thinner (I was able to pour it) so I'll need to play with it to get the preferred consistency. I increased the icing recipe by half for just the right amount.
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Strawberry Pie II

Reviewed: Jun. 11, 2014
The only change I made was to sub in Stevia/sugar blend in place of the sugar, 1/2 cup for the equivalent of 1 cup of sugar. The pie turned out wonderfully but even my kid thought it was too sweet. Will cut down the sweetener next time. Mine set up pretty firmly in about 90 minutes.
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Rhubarb Crisp Muffins

Reviewed: May 3, 2014
My family raved about these. I made only minor changes, but if you're easily offended by such reviews, please move on... As I do in all muffin recipes, I added 1/8 cup each ground flaxseed meal and wheat germ, subbed applesauce for the oil, and used Splenda (brown sugar) baking blend. I also upped the baking soda, salt, and cinnamon to 1 tsp each. Used a whole 6 oz container of french vanilla yogurt, and subbed unsalted butter in the topping because I had it on hand. The topping is absolutely fabulous and just the right amount - I will definitely try the topping on my other muffin recipes! I added the rhubarb to the wet ingredients instead of the dry, don't think it adversely affected the results though. I made mini muffins in a dark pan, baked at 325 for 17 min. So yummy! I think you could successfully sub pineapple for the rhubarb too.
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Broiled Tilapia Parmesan

Reviewed: Jan. 2, 2014
DON'T CHANGE ANYTHING! Love, love, love. So good!
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Chicken Noodle Casserole I

Reviewed: Dec. 30, 2013
My family and I thought this was great. YES, I made very minor changes based on our tastes, other reviews, and what I had on hand. To me, that's the sign of a great recipe - customizable and still wonderful. I halved the recipe using 1 can of cream of chicken mushroom soup, added a little garlic pepper, no salt, used bow-tie pasta, subbed in plain greek yogurt for 1/2 of the sour cream, added a splash of skim milk and a couple of tblsp of chicken gravy to the sauce. Next time I would double the amount of crackers in the topping (but not the butter). I love to read BOTH types of reviews - those who made the recipe as written and those who tweaked. Then, I trust MY judgment to prepare. Thanks to everybody who takes the time to review and post their experiences - speaking for myself, it's very much appreciated.
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Hearty Breakfast Muffins

Reviewed: Dec. 14, 2013
Very adaptable to what you have on hand! For me, it was leftover baked whole sweet potatoes that subbed for zucchini, a single-serve container of peach Greek yogurt that had frozen at the back of my fridge, and Craisins for the dried cherries. Also had to sub quick oats for rolled oats. As is customary for me, I also added 1/8 cup each ground flaxseed meal and wheat germ, and subbed natural applesauce for the oil. SO good! When I make these again (and I will!), I will likely increase both the flour and the oats by 1/4 cup each, because they were almost overly moist. Wonderful flavor! I almost left out the ginger, but so glad I didn't - it really made these stand out over others.
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Health Nut Blueberry Muffins

Reviewed: Sep. 28, 2013
Very happy with these. I made only minor changes - using 1 cup WW flour and 1/2 cup AP flour, ground flaxseed instead of oat bran (which I didn't have), a little brown sugar and stevia blend in place of white sugar, and I omitted the nuts. I ended up using about 1 1/2 cups of blueberries, simply because I needed to use them or lose them. I will continue to play...
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Strawberry Cinnamon Oatmeal Muffins

Reviewed: Aug. 18, 2013
GREAT way to use up strawberries that are past their prime for eating raw. I played and through trial and error, eventually came up with a lower-cal version that my son and hubby both loved. I use WW flour in place of AP, upped the cinnamon to a full tsp, subbed in 1/8 cup each of stevia/sugar baking blend and Splenda/brown sugar blend for the sugar, and added 1/8 cup each of ground flax seed and wheat germ to the dry ingredients. I subbed a 6 oz container of low-fat yogurt (strawberry or vanilla) for the milk and 2 very ripe bananas (mashed) subbed for the olive oil. Yielded 24 mini-muffins baked at 375 for 15 min, using a dark pan sprayed with Baker's Joy (no muffin papers). I agree with other reviewers that the strawberries need to be chopped very small - I just quarter mine and put them in my food processor - quick and easy! I also recommend using quick oats - I tried rolled oats in my first attempt, and while they were still tasty and hearty, the quick oats are more suitable for a good muffin texture. I have also successfully used honey in place of sugar - just use 1/3 cup, and reduce yogurt to 4 oz - but my taste preference is with the baking blends.
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Rhubarb Muffins

Reviewed: Apr. 28, 2013
Love this recipe for its versatility. I too made these more healthful, subbing in 1/2 WW flour, natural applesauce for the butter and oil, brown sugar Splenda blend and greek yogurt, and added 1/8 c. ea. ground flaxseed and wheat germ. I increased the baking soda to 1 tsp. Followed others' suggestions of using 1 1/2 cup of rhubarb. I did not do the topping, but added the cinnamon and a dash of nutmeg to the dry ingredients. My DH and son loved these, they were moist and delicious - as a muffin should be.
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Strawberry Pineapple Bread

Reviewed: Apr. 7, 2013
Great way to use up strawberries. I use this recipe and courtney's muffin recipe (see reviews) as a guide, make my own alterations and use up my bananas and fresh pineapple as well. I double the baking soda and decrease the sugar in mine.
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Blueberry Sour Cream Coffee Cake

Reviewed: Mar. 31, 2013
Easy to lighten this recipe up. I use 3/4 cup stevia/sugar baking blend, plain greek yogurt in place of sour cream, Smart Balance in place of the butter, and whole wheat flour for 1/2 of the AP flour. Per my usual habit, I add 1/8 cup ground flaxseed meal. Never had a problem with it falling, and my DH and son love it.
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Oven Fries

Reviewed: Mar. 24, 2013
Read the reviews, wish I had first. My fries were burning after 25 minutes at 450 degrees. They were also pretty tasteless. Meh...
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Savory Crescent Chicken

Reviewed: Feb. 18, 2013
I liked it; my family, less so, complaining it was too bland. I'll make this again, but next time I'll experiment with replacing the cream cheese with one of the Philly flavored cooking cremes.
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Egg Casserole

Reviewed: Jan. 26, 2013
What attracted me to this recipe was the fact that you don't have to assemble it the night before. I don't recommend using soft white bread (finished product will be too soggy). Use something sturdier, like sourdough. I use healthy subs: turkey sausage crumbles (or turkey bacon or turkey ham), reduced fat cheese, and remove 1/3 - 1/2 of the yolks. For our little family of 3, I halve this recipe and bake in a 9 x 9 pan, and we always have leftovers.
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Champagne Peach Punch

Reviewed: Oct. 7, 2012
This went over very well for an afternoon bridal shower. I goofed and left my peach brandy at home, but the host had apricot brandy and it turned out fine. If I have occasion to make this again, I would be sure to buy pulp-free OJ. Didn't even occur to me, I always buy OJ with pulp (personal preference) but not so attactive in a punch like this.
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Peach Muffins

Reviewed: Sep. 27, 2012
Great way to use up peaches. I've made this several times, always with healthy changes and subs. I change the servings to 12, using 1 c AP flour, 1 c WW flour, and 1/8 c each ground flaxseed and wheat germ. I also sub Splenda blends (1/2 white, 1/2 brown) for the sugars, and 3/4 c natural applesauce and 1 6-oz ff peach yogurt for the oil. I like to throw in cinnamon and vanilla as well. Always very moist. I usually make mini-muffins baked @ 375 for 20 min.
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Easy Peach Crisp I

Reviewed: Sep. 3, 2012
I remember getting a simplified version of this recipe many years ago from a coworker, but had never tried it till now. I used a sugar-free cake mix, and cut in Smart Balance and 1/4 cup brown sugar Splenda blend and the cinnamon with it. Since I was using fresh peaches, I added a little apple juice to them and baked in an 11x11 glass pan. It was pretty good and well received. One thing I do remember my former coworker telling me was it crisps much better if you use cheap cake mix, not a "moist" or pudding-added mix.
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Amazing Pecan Coffee Cake

Reviewed: Aug. 25, 2012
Excellent, and easy to sub in healthier ingredients. 1st time I made this, I made it pretty much as written, subbing only light sour cream, Splenda Blends for the sugars, and Smart Balance for the butter - to die for. Now, I change the servings to 8 and bake it in an 8x8 square pan, using 1 egg, plain greek yogurt subbed for sour cream, Smart Balance in place of butter, whole wheat flour in place of 1/2 the AP flour, and add 1/8 cup flaxseed meal to the cake and 1/8 cup wheat germ to the topping. Healthier yet and still tastes "seriously good" according to my son. I prepare my pan only with Baker's Joy or Pam w/flour, no problems.
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Easy Morning Glory Muffins

Reviewed: Aug. 19, 2012
I love this versatile recipe, with my own healthier additions and subs. Also, my son doesn't like pineapple cooked or baked into things, and this particular morning glory muffin recipe doesn't call for it like many others do. I sub in whole wheat flour for 1/2 of the AP flour, 1/2 cup honey and 1/4 stevia baking blend for the sugar (with an extra 1/4 tsp baking soda), pecans for the walnuts, and applesauce or mashed banana for the oil. I also add 1/8 cup each wheat germ and ground flaxseed meal. Unable to find unsweetened coconut in my area, so I use sweetened. I use whatever apples I have on hand. I have also successfully subbed pumpkin puree for the oil and craisins for the raisins.
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