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Zucchini Carrot Muffins

Reviewed: Aug. 4, 2011
Very moist and tasty. Nothing beats the simplicity of this recipe. I made it according to the recipe, omitting the raisins and nuts (the kids hate raisins in baked goods and one has a nut allergy). I would prefer to have both included. I added a bit more zucchini, because I had a bit extra leftover. I'd make it again. They are a bit sweet with the cream cheese frosting.
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Cappuccino Flats

Reviewed: Dec. 17, 2012
If you like a cookie that is not too sweet, this is a great cookie. Yes, it looks like a fussy recipe, but it's not too much work. I usually mix the dough up one day, wrap it, and then bake it in the next few days when I have time. This is the same recipe in the Taste of Home "Best of Country Cookies" cookbook, a cookbook I will never part with, ever. You can vary the intensity of the coffee flavor by choosing either a dark or light roast instant coffee. I just made these for a cookie exchange and I used two packets from a box of Folgers Fresh Breaks, Black Silk (dark) single serve packets. The coffee flavor really comes through and will be made even better with a thin coat of chocolate. If you like a nice mocha, give this one a try!
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Roast with Gravy

Reviewed: Feb. 1, 2013
I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast.
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