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Bacon Wrapped Water Chestnuts II

Reviewed: Jan. 2, 2010

I made half with and half without the sauce and thought both were good.

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Cocktail Meatballs II

Reviewed: Jan. 2, 2010

I didn't actually get to try one because I took them to a potluck and they were gobbled up instantly. Guess that means they were good.

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Bacon Wrapped Smokies

Reviewed: Jan. 2, 2010

ehh, not so good for how bad they are for you.

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Chicken Breasts with Lime Sauce

Reviewed: Dec. 14, 2009

Homemade breadcrumbs: cut 1/2 loaf of french bread into 1 inch cubes, toast in oven under the broiler for a few minutes, then food process them until fine. I also followed the suggestion of reducing the amount of butter in the sauce and adding chicken stock which still left the sauce buttery and delicious but not too greasy. This is definetly a keeper. Thanks for sharing!

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Fresh Tomato Salsa

Reviewed: May 24, 2009

MUST HAVE GARLIC, then it's the perfect salsa. Also, I put all in a blender so I don't have to do as much chopping. I only added 2-3 peppers with seeds, but we like it REALLY hot. I think 5 would be almost unedible. If it gets too runny I drain out a little juice with a seive, but only right before I serve so the flavors have time to pick up all that lime juice.

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Crab Pasta Salad

Reviewed: May 24, 2009

I add a little more Italian Dressing, a little less mayo in the sauce to make it a lighter tasting dish.

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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Oct. 14, 2007

I also did not use mustard and it came our great. VERY HOT. Yum!

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Best Ever Jalapeno Poppers

Reviewed: May 19, 2007

They were really good, but they were also a lot of work. My only suggestion is to let the creamcheese mixture sit for a while to let the flavors mix. I also substituted pepperjack for some of the chedder. They diffinetly needed the second dredging of milk/breadcrumbs, so don't skip that step. I will probably make them again, but next time I think I'll bake them; it was a lot of oil.

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