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Pumpkin Pie II

Reviewed: Nov. 28, 2013
This is a really nice recipe, particularly if, like me, you're trying to cut calories and don't want a can of Eagle Brand sugar syrup in your pie. I substituted 1 1/2 cups of Splenda for some of the white sugar in this. I don't taste the Splenda at all, but it is, IMHO, way too sweet, so next time I'm going to cut the sugar by at least half a cup, maybe more. I also added more of the spices--I like a spicy pie. The texture is light and fluffy, and I feel pretty good knowing I cut many of the calories using granular Splenda. Cooked in the normal amount of time, but I had only a store-bought regular pie shell, so it wasn't very deep. The rest of the pie filling went into an 8" x 8" square pan, and I'm eating it now, for Thanksgiving Day breakfast! Yum!
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Lemon Icing

Reviewed: Nov. 25, 2013
Really tasty and easy. I just tossed a stick of cold butter in the KitchenAid and beat the heck out of it until it was smooth, and then added the other ingredients. Just for good measure, I threw in a few drops of yellow food coloring at the end. Then, I piped it onto lemon cupcakes. Lemon heaven.
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Easy Indian Butter Chicken

Reviewed: Oct. 14, 2013
Delicious. Made changes only because of missing ingredients or laziness: baked the chicken breasts first, in a slowish oven, and then diced--no added oil. Substituted curry paste for tandoori masala because we were out. And we usually have jasmine rice, but we were out, so I just used some regular noodles. Substituted half and half for heavy cream because I forgot to thaw the heavy cream. Still, very tasty, and smelled wonderful. I'd like to try this again with reduced-fat ingredients and less butter, just to see if it's palatable. Great recipe! Hubby is just impressed that I made something "ethnic" for once. ;-)
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Ground Beef Enchiladas

Reviewed: Aug. 28, 2013
Fantastic! I used what I had (didn't intentionally substitute)--fat free sour cream for the yogurt, ground turkey for the meat, and a small can of Ro-Tel for the jalapenos. The only issue I had was with my 6" corn tortillas--they *all* broke after I rolled them up. (That never happened when we bought fresh tortillas in San Antonio--alas, maybe Northeastern PA isn't the tortilla capital.) I ended up having a ton left over after doing 6, so I got out a package of flour fajita tortillas and made about 8 more. Served with chopped lettuce, onions, and green and red peppers for garnish--absolutely lovely. Husband gave two thumbs up.
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Oatmeal Peanut Butter Cookies

Reviewed: Mar. 19, 2013
Made these for my students for the last night of class. Instead of small cookies, I rolled balls about the size of my palm and made huge ones. They went over very well--in fact, two weeks later, I ate the last one (having forgotten it), and it was still pretty doggone delicious.
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Fluffy Pancakes

Reviewed: Jan. 26, 2013
Best pancakes that have ever come out of my kitchen, that's for sure.
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Pumpkin Gingerbread

Reviewed: Dec. 7, 2011
This pumpkin gingerbread is becoming legend in my office. Faculty, staff, and students alike drool over it. It's moist, smells wonderful, and tastes even better with some cream cheese frosting on it. The only tiny change I make is to add nutmeg. Everything else is exactly as published, and it comes out beautifully every time, whether in a regular 9" x 5" pan or mini-loaves. YUM!
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