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Monterey Chicken Tortilla Casserole

Reviewed: Jan. 14, 2013
This recipe looked like the sort of dish my family loves so I doubled it in order to have leftovers for lunches. In my opinion the corn added an overpowering sweetness to a dish I would have expected to be spicy/savory. I don't use cream-style corn often and had forgotten how sweet it is. I followed the recipe exactly as written, so I'm not downgrading this recipe because of any changes I made (I hate it when reviewers do that!). Possibly substituting with regular corn, or using less of the canned corn, would allow the other flavors to be experienced. For those who like sweeter main dishes, this would probably be a fine recipe, but it didn't work for my family.
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Grain and Nut Whole Wheat Pancakes

Reviewed: Dec. 30, 2012
These are like Harvest Grain 'n Nut pancakes, but much better! Since our arid climate keeps the moisture content of flour very low, I was concerned about some comments saying the pancakes were dry or heavy. I added 1/2 cup additional buttermilk (reducing the plain milk to 1/2 cup) and added another egg. The pancakes were delicious, moist, and light but substantial enough to accommodate the heartiness of the whole grains and nuts. Great reviews from all the family members, even those not fond of nuts in baked goods.
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Seafood Chowder

Reviewed: Oct. 23, 2012
I usually avoid recipes that involve condensed cream soups, but I made this tonight and I'm glad I did. My family loved it. My only changes were in substituting seafood that was available today in the fish market rather than using specifically what the recipe called for, and leaving out the clams. This chowder served with some sourdough bread and a salad was a tasty and filling meal. The cayenne gives the soup a little bit of a kick, so anyone sensitive to spicy dishes might want to back off on that quantity.
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Iced Pumpkin Cookies

Reviewed: Oct. 14, 2011
I made these cookies last night for my teen daughters to take to a special lunch with their friends. I can't comment on how well they store because all the cookies are gone! Everyone loved them. They have a soft, cake-like texture, aren't too sweet, and have just the right amount of spiciness. Be prepared for a very soft dough - almost like a thick muffin batter. Be sure to cool them thoroughly before frosting or else the heat from the cookies will turn the opaque white icing into a translucent glaze. After frosting them, I let them sit overnight before stacking and covering them. The icing was not sticky at all this morning and they packed and transported nicely. The icing recipe made about twice as much as I needed - and I frosted the tops completely instead of drizzling the icing on. I guess I'll have to make another batch of these delicious cookies to use up the extra icing!
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Irish Soda Bread V

Reviewed: Mar. 17, 2008
This is a delicious bread, quick and easy to make. I followed the recipe as listed and the bread turned out a lot lighter than other Irish Soda Bread recipes I have tried. This was a pleasant surprise since, given the quantity of whole wheat flour in the recipe, I had expected it to be more dense. If you are looking for the sweet style of Irish Soda Bread, look elsewhere. But if you are looking for a tasty simple loaf give this a try. By the way, I don't know what the picture that accompanies this recipe is of, but I doubt it is of this predominantly whole-grain bread.
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Whole Grain Banana Muffins

Reviewed: Aug. 12, 2007
These healthy muffins are very good; tender and not too sweet. I didn't have oat bran so I substituted a combination of oat flour and wheat bran. It's nice to be able to serve muffins for breakfast without worrying about too much fat and added sugar.
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