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Terrific recipe! Easy, delicious, and stunning. On a cake stand, glistening on a buffet table, it looks like table jewelry. Total Bling. Thanks for a great crust, amazing filling, and the opportunity to sit back and rack in the compliments.

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Waldorf Salad II

Reviewed: Oct. 17, 2009

I recently made this salad for a baby shower . It was very good--I used Honeycrisp and Granny Smith apples and they gave a sweet and tangy crunch. It was quite tasty as it was but to wake it up a bit, I added about 1 to 2 tbs of Asian sweet chili sauce. Odd, I know, but it was excellent.

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Judy's Strawberry Pretzel Salad

Reviewed: Apr. 14, 2009

This recipe was very good. Salad is, of course, a bit of a stretch and the dish could easily be served as a dessert. My only suggestion is to cut the filling in half. I made the dish in a 13x9" pyrex baking dish and after placing the full amount of filling on top of the crust, there was scant room for the jello. I scraped half out (which was then devoured by my family) and added the jello. I think the final product had better balance. It was a fun trip back to the '70s when my mom made a similar recipe.

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Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 14, 2009

This dish received rave reviews at our Easter dinner. I doubled the recipe and baked it in a 14 x 10 roaster pan. My only changes were to use half and half instead of heavy cream and melting the butter because I was using frozen garlic. It was really delicious. I used a mandolin to cut the potatoes uniformly to about an eighth of an inch, so I had no problem with the dish cooking properly.

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Scandinavian Almond Bars

Reviewed: Dec. 15, 2007

I've made these cookies for many years. My original recipe was from Better Homes and Gardens, but I somehow lost it. I also use about 1/2 cup Trader Joe's almond meal when I have it and bake the cookies only about 10 minutes. I think they are best when they are slightly underdone and have a softer consistency, reminiscent of marzipan. I have never taken them anywhere where people have not clammered for the recipe. I also think they may be better the day they are made, but I have never had them last longer. A 10 star recipe.

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Baked Acorn Squash with Apricot Preserves

Reviewed: Nov. 24, 2007

This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarter inch slices using an electric knife (amazingly easy!). Then I arranged the slices in a single layer on parchment lined baking sheets and baked at 350 degrees for about 25 minutes. I removed them from the oven and brushed with the apricot preserve/butter mixture and slipped the baking sheet under the broiler for a couple of minutes, or until brown.

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Make-Ahead Mashed Potatoes

Reviewed: Nov. 24, 2007

I have made this recipe for many years and always have good results. I double the recipe, add one crushed clove of garlic for each potato, and reheat in the slow cooker. A real keeper. (I love Trader Joe's frozen garlic for this--no muss, no fuss!)

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Perfect Turkey

Reviewed: Nov. 24, 2007

The turkey was tender and moist, but what really stood out was the gravy. It needed no seasoning and was excellent. My husband's aunt always handles the gravy and she was amazed at the rich color and delicious flavor. (I put stuffing in the bird, rebel that I am, and it was wonderful, also.) I read somewhere that you shouldn't brine turkeys which have been injected with seasonings, salt solutions, etc. I didn't want a bird that was terribly salty so looked everywhere for an "unenhanced" turkey. Does anyone have experience with brining an injected turkey?

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