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Cheesy Potato and Corn Chowder

Reviewed: Dec. 6, 2010

This has quickly become a family favorite. We made it as directed except we use half and half if we have it on hand and we leave out the cheese.

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I had some cooked chicken breasts and cottage cheese, but not much else--so this recipe let me put dinner on the table. Everyone liked it pretty well. When I first added in the pasta, it was runny, but by the end of dinner, the leftovers had thickened nicely. Next time, we will leave a little time for it to thicken before eating. As I said, I didn't have much--I substituted dried milk, 3 T. dried minced onions, 1 tsp garlic salt, and elbow macaroni. It looked kind of bland, so I added about 1 T. dried parsley leaves. Topped with fresh grated parmesan. Needed a little more salt. It was pretty good.

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Ranch Dipped Chicken Fingers

Reviewed: Oct. 26, 2008

I first tried this recipe a few years ago, and it is now a staple for our family. It is one of our favorite chicken recipes. We have varied how we prepare the chicken--sometimes we cut strips or about 1.5" chunks, sometimes we leave chicken breasts and just dip each breast half in the ranch dressing and dredge in panko. For the sauce, we always use the Honey Mustard Dressing II recipe from this site. It is quick and easy to make and I always have the ingredients on hand.

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Peach Cobbler IV

Reviewed: Apr. 21, 2007

I've made this several times and tweaked it to my taste. I do not like soupy cobblers. I prefer a cake like dough without a lot of juice on the fruit. I do not usually have self-rising flour on hand, so instead I use regular flour and add 1/2 tsp. salt and 1 tsp. baking powder. For the peaches, instead of canned peaches, I use 1 pint of frozen peaches that have been thawed. I spoon them evenly over the batter before baking. YUMMY!

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