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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Aug. 2, 2009

This one is a for sure keeper! Easy and delicious. Use a good "sturdy" bun to pile the chicken on otherwise it can be a messy sandwich. I used a soft potato like roll, and while good, I had to finish up with a fork. It was worth it!

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Tex-Mex Patty Melts

Reviewed: Aug. 2, 2009

Made as directed. Hubby loved them, but paid for it the next day. While we LOVE spicy foods, I would say I would leave out at least one of the chiles in adobo, and maybe the one in the mayo mixture. All three, plus the pepperjack cheese made them almost painful to eat. I use the chilies often, but always forget how potent they are afterwards. Other than that, the burgers turned out perfect and it was a good meal! Will try again, just modify the heat!

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Spicy Slow Cooker Black Bean Soup

Reviewed: Jul. 19, 2009

Instead of "soaking" the beans overnight, just wash the beans; add the chicken broth (or whatever liquid you want to use); bring to rolling boil for 10 min., cover and let set for 2 hrs. Easy, and a "no fail" way to soften any bean you want.

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Strawberries with Balsamic Vinegar

Reviewed: Apr. 25, 2009

Well, I tried, but everyone wanted to know what was "in" the strawberries, and I didn't even get to add the pepper yet! I thought it was a little better than that!

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Habanero Pepper Cream Pasta

Reviewed: Apr. 25, 2009

After all the reviews, I don't know if I did something wrong, but I just thought it was "so-so". The only change I made was using half and half like some others. I think it needed something else.

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Beef Barley Vegetable Soup

Reviewed: Mar. 6, 2009

An EXCELLENT SOUP!!! Whatever veggies you put in will be fine, the main thing is the seasonings and the meat you prefer. I used a chuck roast, (easier to cut up after cooking) I added a can of beef broth as I had extra meat and veggies & probably a little extra barley. I go heavy on spices ALWAYS. I didn't add vegetables while cooking meat as I used fresh and didn't want them "mushy". 30 minutes or so does it, but it is a personal preference. Can't wait to make this again!!!

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Chicken Fajita Marinade

Reviewed: Feb. 8, 2009

not even "so-so". I like a more "grilled" type chicken, and this was "wet". Even with all the seasonings (I added extra at others advice) it was still very bland.

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Crustless Spinach Quiche

Reviewed: Jan. 24, 2009

Very tasty, easy recipe.

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Broccoli in Roast Chicken Drippings

Reviewed: Jan. 24, 2009

Delicious!!

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 24, 2009

WOW!!! Be sure to make two of them so you'll have leftovers (double the recipe of the rub as well to have for other types of meat. Easy, tasty meal. Add broccoli to drippings and roast until tender for a great side.

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N'Awlins Stuffed Bell Peppers

Reviewed: Jan. 12, 2009

Everyone loved these! Store was out of stuffing mix, so I made a box of couscous; also out of file', but didn't miss it either. didn't add the bread crumbs on top, but did put a slice of provolone for the last 5 minutes. Excellent!

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Buffalo Style Chicken Pizza

Reviewed: Jan. 5, 2009

We really enjoyed this pizza!

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Berry Trifle

Reviewed: Jan. 5, 2009

I make this at least once every summer. I'd make it more ofter but it makes a TON! Is still very tasty a day or two later. Wouldn't change a thing!

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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jan. 5, 2009

Family said give it 5 stars!! I added mushrooms and goat cheese and probably doubled seasonings as we like lots of spice.

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Chicken Cordon Bleu II

Reviewed: Jan. 4, 2009

The family and I loved this! Great tip on wrapping the rolled chicken, cheese and ham up in saran wrap and chill a little, it stays put and no need for toothpicks which i find irritating to use.

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Garlic Cheese Grits with Shrimp

Reviewed: Dec. 13, 2008

This was pretty tasty, however all the shrimp and grits recipes I've tried, the grits aren't quite thick enough, maybe they just aren't meant to be.

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Day Before Mashed Potatoes

Reviewed: Dec. 13, 2008

these were pretty good, nothing special taste wise, but the idea of making the potatoes ahead on Thanksgiving Day and putting them in the crockpot to stay hot was genius! I will definitely do that again, and maybe add something to the potatoes to "spice" them up a bit.

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Caramelized Onion and Gorgonzola Pizza

Reviewed: Mar. 19, 2008

This was wonderful!! I used 8 oz. of gorgonzola and everyone said I should have used half that and it would have been perfect. I substituted the other 8 oz. with a pre-shredded artisan cheese blend (mozerella and provolone) and added sauteed mushrooms (8oz) to the pizza as well. Will definitely make again, using 4 oz. of gorgonzola.

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