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Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 28, 2011

I cannot say enough good things about this recipe. I too, let the cheesecake filling chill in the pie shell for about 25 minutes and then added the pumpkin. I then had to bake for about 50 minutes, and I added the streusel--a double recipe of it. The pie cut perfectly and eveyone loved it. I will make this every year from now on.

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Crustless Cranberry Pie

Reviewed: Nov. 28, 2011

This was fabulous! It takes a bit longer to cook than noted, but overall it was fantastic.

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Chocolate Pecan Pie IV

Reviewed: Nov. 28, 2011

Fabulous! Warmed up it is even better!!!

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Pumpkin Fluff Dip

Reviewed: Oct. 2, 2011

Fabulous! I love this recipe, just as is, and plan to make it again!

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Chicken Enchiladas II

Reviewed: Mar. 3, 2011

These are AMAZING, and I rarely say that when rating recipes. The only thing I did different was I added one diced roma tomato to the chicken mixture. I also used all low-fat ingredients when making the recipe. For the chicken, I took one large breast and cubed it and then sauteed it in olive oil spray with garlic powder, a dash of cumin, and crazy salt. I plan to make these many more times!

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Slow Cooker Barbecue Ribs

Reviewed: Jan. 8, 2011

The ribs fall off the bone. The sauce is a bit thin, and there is a lot of it.

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Low Fat Buttermilk Ranch Dressing

Reviewed: Dec. 1, 2010

The dill is overpowering and the consistency of the dressing is very thick.

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Apple Crisp II

Reviewed: Nov. 15, 2010

Great recipe. Only used half the amount of sugar and water, as it seemed like a lot, and it was great...not too sweet or watery. Used granny smith apples, and they worked out well.

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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 20, 2010

Great recipe. Only used 1/4 cup olive oil....may even use less next time. Moist chicken.

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Greek Rice Salad

Reviewed: Jun. 20, 2010

Left out the onions....recipe was enjoyed by everyone. I think orzo would be good to use as well....the long grain rice is a bit sticky.

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6 users found this review helpful

Easy OREO Truffles

Reviewed: Feb. 13, 2010

Excellent! I used Ghiradelli chocolate instead of Baker's and it had a great taste. Will make again for sure!

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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Dec. 25, 2009

I really had great expectations for this recipe after reading the reviews, however it wasn't quite what I expected. I followed the recipe exactly, and baked the dip, and I found the texture to be a bit lumpy and overall just not worthy of 5, or even 4 stars. I would not make this again.

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Grecian Green Beans in Tomato Sauce

Reviewed: Nov. 25, 2009

Do not use 3/4 c. olive oil. This is way too much. I used 1/4 c. and it did not take away from the taste, and I probably could have used less. I also added 2 cloves of garlic and used the full can of tomato sauce rather than 8 oz. listed in the recipe. With these changes, the recipe was great!

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Chantal's New York Cheesecake

Reviewed: Nov. 25, 2009

I followed the recipe exactly. I made sure all my ingredients were room temperature and I did not overstir. I left it in the oven for the full amount of time listed. The cheesecake was not cooked completely. The center was runny.

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Greek Orzo Salad

Reviewed: Jul. 16, 2009

I left out the artichokes, lemon pepper, and red onion and used fresh oregano rather than dried. I used olive oil, not a lot, mixed with fresh lemon juice, salt, and the fresh oregano for the dressing. Overall, it was really good.

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Ramen Coleslaw

Reviewed: Jun. 21, 2009

I used splenda rather than sugar and I added a few dashes of soy sauce, thus omitting the salt. After reading the reviews I expected something fabulous, but this just was blah. The dressing lacked something.

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Spicy Slow Cooker Black Bean Soup

Reviewed: Jan. 18, 2009

This is good....with some changes. One, you don't really have to use the slow cooker for this recipe, and I opted not to. I did soak the beans overnight first. I added a diced onion to this, and simmered that first, then added the beans, broth, and spices. I also added a few dashes of garlic powder as well as a can of green chiles. I smashed beans a bit with a potato masher after they were cooked. The soup is good. Nothing that I will crave, but it is good.

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Pasta Fagioli Soup II

Reviewed: Jan. 10, 2009

I made this soup, with a few changes, and it is great. Instead of bacon, I sauteed the garlic with a mix of turkey and lean ground beef...not much, probably between 1/4 and 1/2 lb. Then I added all of the ingredients, except for the basil. I boiled the pasta separately and add it separately. This allows the soup to not get so thick, especially for the leftovers. Great soup.

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Hot Bean Dip

Reviewed: Dec. 27, 2008

This was terrific...with a few changes. I left out the dried parsley, hot sauce, and the taco seasoning. Taco seasoning tends to give everything the same taste. I used fat free beans, light sour cream, and light cream cheese. I added jalepanos from a jar which I chopped up. It was one of the best dips I have had in a while. I will make this again with my changes.

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Garlic Prime Rib

Reviewed: Dec. 27, 2008

I had a 7lb. prime rib cut and it took longer than 60-75 minutes for it to come to 125 degrees, which is what you should take it out at for medium/medium rare. I cooked it for 20 minutes at 500 as this recipe suggests, and then cooked for about an hour and 45 minutes for it to read 125. I then took it out and let it rest for about 15 minutes. The roast was a perfect medium rare in the center. The garlic rub was okay. Some liked it and others thought it was a bit much. I served with a creamy horseradish sauce.

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