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"We baked these for an early morning birdwatching stint and everyone loved them. Here's what I did differently: 1/2 cup canola oil vs. margarine; 1/2 cup raisins; and 1/2 cup brown sugar vs. white. I also added a teaspoon of vanilla extract and an extra dash of cinnamon."
"Over Thanksgiving, I was served brussels sprouts, which I never really loved. I found I enjoyed them, so I wanted to try them again. This recipe has won me over. Thanks for posting it!"
"Update January 2009. These were a best-seller at a bake sale last year. We charged 25 cents for a large "bone" and 10 cents for a small one. We advertised them as organic, since we used home-grown pumpkin and local eggs."
"This recipe is a keeper in my book. Great way to use up leftover (from breakfast) sausage. I served with freshly ground black pepper and nutmeg."
"We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve."
"For me, chicken can get boring. I was glad to find this easy recipe. I now have another recipe for poultry that is not only delicious, but simple to prepare."
"I can't believe how easy this was to make, and it is really tasty. Now when I have meat and a salad but can't come up with another side dish, I make this."
"I am not a big cauliflower fan, but I love anchovies, so I tried this. Thanks for posting--cauliflower is so healthy that I have wanted to force myself to eat more. Now it's a pleasure."
"We have tons of pumpkin puree in our freezer, as we grow our own. I prepared this recipe with 1 cup of frozen pumpkin puree, thawed and well-drained (press the moisture out through a strainer and measure after water is removed). Because I had no milk, I used orange juice in place of it for the icing. Delicious! (This recipe review courtesy of the ..."
"This dish goes great with pork, which we eat quite a bit of. I prepared the entire recipe, using 2 cups of chunky applesauce and 1/2 cup brown sugar in place of the apple filling. It is delicious, and very easy to make. I also froze 2 serving portions, for reheating later, when my husband and I have a pork chop dinner. It's a great way to have a w..."