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Perfect flavor! This was my first time making crepes, and I heard they're really hard, but making these was no where as hard as I thought. I did put in 1-1/2 TBSP of butter in instead of TSP, but it was really good, so I'd recommend it. That probably helped with the sticking factor, too. Like butta.

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Chicken Cordon Bleu II

Reviewed: Mar. 17, 2009

SOOOOOOOOO GOOD! And it's easy to make with a few ingredients. This is by far one of my favorite recipes ever!!

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Ratatouille

Reviewed: Mar. 17, 2009

Good and easy!

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Pumpkin Pancakes

Reviewed: Dec. 17, 2008

Oh, so good. Make with fresh pumpkin.

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Cherry Angel Cake Roll

Reviewed: Dec. 17, 2008

Very easy and a big crowd pleaser.

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Cranberry Sauce Chicken II

Reviewed: Dec. 17, 2008

It takes awhile to bake, but it's really easy to prepare and SO yummy!

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Glazed Meatloaf I

Reviewed: Nov. 10, 2007

Very good - very nostalgic. I would double the sauce that covers it, so it can be added over the top AND and sides. It's a great meatloaf recipe!!!

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Blue Bacon Stuffed Mushrooms

Reviewed: Aug. 18, 2007

So many compliments on this recipe. The recipe makes 2-3 times too much filing, though. I had to throw a lot out, and I scooped a lot of mushroom out with a melonballer. I also made some with baked, halved red potatoes as shells.

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Blue Cheese Burgers

Reviewed: Aug. 18, 2007

Good flavor. I put stuffed the burger patties with the bluecheese and it turned out great.

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Creme Brulee III

Reviewed: Aug. 18, 2007

Easy to make and came out perfectly.

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Creme Brulee French Toast

Reviewed: Aug. 18, 2007

Very Rich. Great taste and tecture.

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Spice Cookies with Crystallized Ginger

Reviewed: Feb. 19, 2007

Such a yummy cookie. Perfect recipe, no changes made.

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Feb. 19, 2007

SO GOOD! I added a little brown sugar, to make the shortbread a little more fun.

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Iced Pumpkin Cookies

Reviewed: Feb. 19, 2007

This is an incredible cookie when made with FRESH pumpkin. (Clean, gut and cut to fit into large pasta pot with 2 inches of water, boiling for about 45 minutes until tender. Scoop out meat (careful - HOT!) With fresh pumpkin, the flavor is so good, it's better without the icing, which ends up overpowering the cookie. I tried it the second time with canned pumpkin and it was nothing to write home about.

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