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Chocolate Glaze I

Reviewed: Oct. 30, 2009

Super great glaze! We used this instead of tradtional icing for yellow cupcakes! We loved it! I will definitely use this recipe again!

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Satiny Chocolate Glaze

Reviewed: Oct. 3, 2009

Great recipe! I used it to ice cupcakes. Best thing I ever did. The glaze isn't too sweet and not overpowering like icing can be!

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Texture was good, but the tanginess from the sour cream was too overwhelming. A little disappointing, I was excited to see a recipe that had a alternative to heavy cream, which I never have on hand, to something that is part of my basic pantry list.

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Easy Pancakes

Reviewed: Sep. 19, 2009

Good basic recipe. I did change the baking soda to 2 tsp. instead of Tbs. I think I would like vanilla added to the batter, but I kept it true to the recipe to make sure I liked it first. Very good.

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Ho Ho Cake

Reviewed: Jul. 25, 2009

Okay, at first I really wasn't sure if I liked this cake. BUT, the next day, it was wonderful. Once the chocolate on top really had time to set and harden, it was the best! I think if I make it again, I will cut the cake horizontally and fill the cake with the icing, then pour the chocolate on top the cake.

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Best Ever Layered Mexican Dip

Reviewed: Jul. 2, 2009

Very good recipe. I did make some adjustments. To me, refried beans are very bland. So I stirred in a small can of chopped jalepeno peppers into the beans before spreading them into the pan. I topped the sour cream mixture with cheese and that was it, I didn't add the other toppings. Very yummy!

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Easy Beef Strogonoff

Reviewed: Jun. 11, 2009

Okay, this recipe really has potential. I followed the recipe exactly and it was missing something. The only thing I could think of was to thicken and richen the sauce. So after I had already stirred in the sour cream, I put the pan back on the heat and added 1 1/2 Tbs cornstarch mixed with 1 1/2 cups cold water. I stirred this in and brought to a boil. WOW, what a difference! It probably would be better if you thickened first then stirred in the sour cream last as suggested. Hope this helps everyone else out!

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Pork Chops with Stuffing

Reviewed: May 26, 2009

Very good recipe! Just like Mom would make! The only thing I did different was use Cream of Chicken instead of Mushroom. I think both would be good, I just didn't have any Mushroom. Oh and I didn't use the cheese.

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Blonde Brownies III

Reviewed: May 14, 2009

This recipe is perfect! The only thing I did different was add butterscotch chips. Which, where I come from is the only way to eat blonde brownies.

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Bran Muffin Recipe

Reviewed: Mar. 10, 2009

Stays great in fridge for a while and so easy to make fresh muffins anytime I want them.

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Dirt Cake I

Reviewed: Mar. 1, 2009

I had never made dirt cake before but have eaten it many times. This recipe is very good, BUT you need to let it sit overnight. We made it last evening and only let it sit about 2-3 hours. It was very sweet tasting and the cookie part wasn't right. Then we ate it today and it was fantastic. SO, I just suggest making sure you allow time to let it cool for atleast 12 hours so it has time to set and the cookie part gets soft.

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Buttery Soft Pretzels

Reviewed: Feb. 12, 2009

These were very good pretzels. I wouldn't call them, "mall good", but still very tasty and no one had any trouble gobbling these up! We didn't have any pretzel salt, so we used cinnamon and sugar! Very good and will use again. They were great to make with my kids!

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Overnight Cinnamon Rolls II

Reviewed: Jan. 4, 2009

Awesome! I was skeptical about letting them in room temp all night, afraid I would wake up to rolls overflowing. BUT they were perfect! I did not add the raisins, nor did I add any icing on top. These cinnamon rolls were perfect and will be made many more times here at my house! Thanks for the recipe!--Okay, I made these again, but didn't have the pudding. Boy did they turn out fantastic! I like them better without the pudding mix added (and raisins or icing). They are more like a sticky bun, all ooey, and gooey!

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Orange Sherbet Salad I

Reviewed: Dec. 15, 2008

I followed this recipe to the T. It was very tasty, but I tried to put it in a Jell-O mold. It seemed to set well, but when I flipped it to a serving plate and set it in the frig, the entire thing collapsed and just kindof "melted" all over my frig. I poured what remained into a bowl and served it. I have made a similiar recipe before and never had a problem with the mold. I don't know what happened!

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Butter Icing for Cookies

Reviewed: Dec. 15, 2008

Very tasty icing! Not too hard, not too soft. I used it to fill thumbprint cookies and the icing set well but did not get rock hard. I could layer the cookies and still have soft icing.

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Baked Corn Pudding

Reviewed: Dec. 15, 2008

This recipe is exactly like my mothers! The only thing I did different was to use 2 bags of corn that I froze from fresh corn. (In my opinion, the only way to make this!) Yummy! Thanks for the recipe!

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Blueberry Orange Bread

Reviewed: Nov. 3, 2008

This recipe is terrific! I was originally looking for lemon blueberry bread, but decided to make the orange because I already had them on hand. The flavors go great together! This had terrific flavor and texture! I had some extra orange juice from the oranges I used, so I mixed in some confectioners sugar to make glaze and sprinkled on top! Turned out great!

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Snickerdoodles I

Reviewed: Oct. 28, 2008

I followed this recipe exactly and they turned out perfect! They taste just like the ones we used to make when I was a little girl! I saw in some of the other reviews to omit the cream of tartar to make the cookies soft. DO NOT do this. The cream of tartar is what gives snickerdoodles that special flavor. Otherwise you might as well just make sugar cookies. To keep these soft, do not overbake!! It also helps to use stoneware, the sugar on the bottom of the cookie will not get hard or burn. I use Pampered Chef Stones. Wonderful recipe that I will keep and use!

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Vanilla Ice Cream V

Reviewed: Sep. 28, 2008

Great recipe! I used this to make ice cream the first time in our new ice cream maker. I really thought it had a nice flavor. I did follow suggestions to add 1/2 cup of French Vanilla Coffee Mate to the mix. I really think that enhanced the flavor!

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Hot Pepper Mustard

Reviewed: Sep. 27, 2008

This recipe was just what I was looking for! I followed the instructions exactly and it turned out wonderful! The only problem I had was stirring in the flour mixture. It turned into a bunch of clumps. I waited till the recipe cooled a little and then using a whisk, the clumps disappeared. Great recipe! I plan on handing jars out at Christmas time for teachers with bag of pretzels!

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