trisha Recipe Reviews (Pg. 1) - (19177085)

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Summer Squash Bread

Reviewed: Nov. 29, 2013
I switched it around a bit like some of the other reviewers did, and it turned out great. I used 1/2 white and 1/2 brown sugar, 1 Tbsp vanilla, 1/2 c. veg oil + 1/2 c. applesauce, and only 1 tsp nutmeg. I agree with another comment that said they might up the cinnamon next time, it could have used more. I baked them in the large muffin tins, which took 28 minutes to cook. It made 12 big muffins. They turned out nice and moist and had a nice texture. I think they would have been even better with some walnuts or pecans added.
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Baking Powder Drop Biscuits

Reviewed: Apr. 30, 2012
These were AWESOME! I made them for my husband to put sausage and cheese on them for breakfast in the mornings, but they really weren't that kind of biscuit. They're more of a dinner biscuit, kinda crumbly, but not dry. They are great slathered with butter and eaten with a meal (which is what we ended up doing). I plan on making these a regular dinner time staple. I only made one change, which was to replace the shortening with butter since we try not to eat hydrogenated oils at all. This recipe will definately be going into my every day recipe book. Yum!
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Baked Oatmeal II

Reviewed: Feb. 29, 2012
This recipe is great. I can't wait to try other additions. I made the common tweaks, cut sugar in half (not packed), added a few packets of stevia for some extra sweetness, applesauce instead of oil/butter, and blueberries and pecans instead of cranberries. It was really good, kids liked it and I will be making it again soon. I really like the way it is solid and not so messy to eat, but still the same healthy oatmeal we would normally eat for breakfast. I saw how somebody added flour and made muffins with it, I can't wait to try that too!
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No Bake Oatmeal Cookies

Reviewed: Feb. 29, 2012
Well, I made these by accident. I had two recipes pulled up, one for these and one for baked oatmeal. I started putting together the ingredients and realized I was making the wrong thing. I couldn't go back so I went ahead and made them thinking that they wouldn't be all that great. I did sub brown sugar for white (only 1/2 cup, not packed) and 1 tsp vanilla or more (I use a lot because it always adds another dimension to the taste, and since I make my own, it's not expensive). I melted the butter so I had to refrigerate a bit before rolling, but I could mix it with a spoon so it made less mess. Lastly, I did not roll them in the confectioners' sugar, since I've been trying to cut calories. I have to admit that I did not have high hopes at all, the recipe sounded good but didn't seem like anything special. Well, after chilling, I've had 5 so far and they are addictive. Kind of like no bakes but with more of a candy bar texture. I'm planning on making truffles for the holidays this year. I'm wondering how they would be dipped in chocolate, maybe with a pecan in the middle. All in all, these were a nice treat. My kids love 'em too!
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Salmon Cakes II

Reviewed: Feb. 3, 2012
I'll start by saying "I hate fish of any variety" but my family likes it and I know I should eat it, so I keep trying. For fish, these were good, not fishy tasting and no weird textures. My kids loved them and I think they would be great on a bun with burger fixings, similar to a veggie burger. I did use the extra egg which did help it hold together pretty good. I tried some with parmesan cheese coating and some with flour, once cooked, I really couldn't tell the difference as far as taste or texture. I also used italian bread crumbs because that is what I had on hand. I will be adding these to our regular menu and maybe trying to find a good sauce to go along with them.
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Reviewed: Dec. 30, 2011
I've always been afraid of making fudge, It seemed intimiating to me, but this fudge was sooo easy that I am going to put it on my Christmas candy list from now on. It tasted great too! Wonderfully rich and creamy...everything that fudge should be. I made one batch with pecans, and one with almonds (small, whole, salted) and coconut flakes (lots of them). It was great and tasted a lot like almond joy. I did line the pans with parchment paper and then after filling, put a piece of parchment on top and pressed it down good in the pan. When It was cooled, I pulled out the fudge and cut it up. easy-peasy! Thanks for the great recipe!
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The Best Meatloaf

Reviewed: Nov. 30, 2011
This recipe really sounded good and I was hoping for the best but it didn't turn out quite as expected. I left out the onions (by accident) and the peppers (on purpose). It had a good flavor but fell apart and seemed a bit too bready. (I used homemade bread crumbs from stale bread that I dried in my dehydrator.) I'm thinking a little less bread crumbs and maybe an extra egg might have done the trick. I do like my meatloaf more solid and sliceable. On a positive note, It made great cold meatloaf sandwiches for lunch the next day. :)
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