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Mexican Grilled Chicken

Reviewed: Jan. 8, 2012

This was easy and delicious. I am not a very confident cook, but this made me look like a pro! YUMMY!

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1 user found this review helpful

McCormick® Pecan Cookie Balls

Reviewed: Dec. 11, 2011

The nutmeg was very overpowering. I even removed them from the oven two minutes early, and they were still overdone.

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3 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Jun. 2, 2010

I consider myself a near-expert with cookies and cakes. This was the first pie I have attempted to bake. It baked beautifully, but needed an additional 20 minutes of baking time. Also, the flavor was generally lacking. I am not sure if this was due to my using Granny Smith apples, or if there weren't enough spices included. I am going to bake another one, but use different apples and twice the spices and see if that helps.

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Chocolate Caramel Nut Pie

Reviewed: Jan. 6, 2008

I was surprised at how long it actually took to make this pie. However, the results were out of this world! I also see that it says it serves 8, but it definitely can serve at least 12, as the pie is incredibly rich. Thanks to the other reviews for suggesting chopping up the Snickers bars. I don't see how you could slice the pie if you didn't. This recipe is not for beginners.

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Linda's Lasagna

Reviewed: Jan. 6, 2008

I am a baker, not a cook, so this was a challenge. I made this in advance and let it sit (unbaked) in the fridge overnight. While the flavors were terrific, I thought letting it sit like that made it a tad dry, so next time I might add some tomato juice or another can of diced tomatoes. Also, I again took the advice of the other reviewers (which I always need!) and used ricotta instead of cottage cheese. My family couldn't believe I actually made this myself.

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Slow Cooker Salisbury Steak

Reviewed: Jan. 6, 2008

This was a fun, easy recipe. I appreciated the advice of the other reviewers and halved the onion soup mix and used low sodium chicken soup. Next time, I will try adding potatoes and/or fresh mushrooms. This one is a keeper!

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Wedding Cake Icing

Reviewed: Dec. 23, 2007

This icing was incredible! It was definitely "professional" in taste and appearance. It was very helpful to use an electric mixer since it needed to be mixed for so long in the beginning. I used the frosting for a 4-tiered red velvet cake, and it was magnificent. Next time, I am going to try piping it and using it for roses. Thanks for sharing such a terrific recipe. It was perfect!!

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1 user found this review helpful