I have been searching for the perfect muffin recipe, and this is it! I did make some healthy substitutions as follows: 1 cup of whole wheat flour and 1 cup unbleached flour for the all-purpose flour, 1/4 cup Splenda for the same amount of sugar, still using 1/2 cup of sugar. I also used egg substitute, and light olive oil, (no olive taste that way) and added 1 tsp. cinnamon and 1 tsp. vanilla. I made the recipe with 1 cup frozen blueberries, and sprinkled the tops before baking with a cinnamon/sugar mix. (1/2 tsp to 1 tablespoon.) They were very tasty, and my family devoured them!
I made this even more healthy by using 1% milk and fat-free cream cheese. It is very light and fluffy, almost like a mousse. I made it with chocolate pudding mix for my teenage daughter's birthday cake and she loved it, as did the rest of the family!
This was very simple to prepare and quite tasty! To make it a little healthier I used light butter and Splenda Brown Sugar Blend. It turned out a tiny bit watery...maybe I'll skip the milk next time if I use these substitutes. My family loved it, even the hubby who doesn't really like sweet potatoes yet had a second helping :-)
Tasty! I made it with Neufchatel cheese (1/3 less fat than regular cream cheese) and Kraft 2% Milk mild cheddar to cut out some of the fat. The hubby still liked it and it disappeared pretty quickly at Superbowl party we went to.
I made these cookies along with several others for Christmas, but these were our favorites! My hubby loves peanut butter cookies and is always asking me to make them, but liked these more subtle flavored ones just as much and couldn't keep his hands out of the cookie jar. I followed the recipe exactly, though I mixed my wet and dry ingredients separately first, before mixing them together. Yummy!
I made these to give away at for Christmas, and got rave reviews from everyone! They are definitely more chewy than traditional gingersnaps, but we like them that way. The only problem I had was trying to figure out the correct cinnamon/sugar mix. I first used too much cinnamon and they turned out dark-looking and too "cinnamony". I then mixed 1/3 cup sugar with just one and half tsp. cinnamon, and they were perfect! Very good!
I had never made rolled sugar cookies successfully before, and was hesitant to try this recipe, given the few negative reviews. Not to worry, these turned out SO GOOD, with just the right amount of sweetness. They stayed soft and yummy for at least a week, stored in a Ziploc bag. I made them just as directed, chilling the dough overnight, and they rolled out beautifully. I used powdered sugar to roll them out with, and waxed paper on top, keeping the excess dough in the fridge and bringing out just a bit at a time. I frosted them with the Royal Icing I recipe from this site, which gave them a little bit of sweet crunchiness on top. (It dries to a very hard finish, good for shipping or storing cookies.)
I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but rather than adding more powdered sugar, I just used my pastry bag with a small round tip to pipe the icing over the top of each cookie, creating a beautifully finished look when dry. The icing took a few hours to dry completely, but was indestructable after that. Stored/froze well and tastes yummy; the lemon adds a nice flavor!
I made this for Christmas dinner, and everyone raved about it! I omitted the bananas (not appetizing when darkened) and used 8 oz. Lite Cool Whip, sugar-free fat-free pudding, and maraschino cherries. (A small jar for a double-batch.) So easy and very good!
At my church we make this up in quantity and serve it to the men at the local shelter. They just love it, as does my family. It disappears quickly at potlucks, too! I use fat-free sugar-free pudding and lite Cool Whip, and it's just as good; people don't believe I used "light" ingredients! Definitely a winner!
To make this a bit healthier, I used 1/2 cup egg substitute for the eggs and Quaker oatmeal instead of the crackers. I followed previous reviewers advice and cut the brown sugar in half and added 1 tbs. Worcestershire sauce to the ketchup mixture. I put half on the bottom and the rest on top. The meatloaf itself tasted great, but both my hubby and I thought the glaze was still too sweet. (Next time I'll cut the brown sugar to just 1/8 cup.) Thanks for a good recipe!
I made this to take to work today and everyone loved it; it disappeared quickly! I was afraid to make it with all Splenda, fearing that articial sweetener aftertaste, so I made it with half Splenda and half regular sugar. (For the brown sugar, I used 3/4 cup regular brown sugar, and 3/4 cup Splenda Brown Sugar Blend. For those of you who are diabetic, please be aware that Splenda Brown Sugar Blend contains 1/2 regular brown sugar...it's NOT sugar free!) I also subbed 1 cup of white whole wheat flour for one of the 3 cups of all-purpose flour. I baked it in a catering half-pan, about 9x12 inches, for 43 minutes, and it came out just right!
