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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Feb. 3, 2009
The pecan crunch coating was great, the salmon was great, but not together. I think the coating would have paired well with pork or chicken, but the salmon was an extremely odd flavor combo. I'll stick to citrus next time. Thanks for the recipe, though, I'll use the coating.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Chocolate Covered Cherries

Reviewed: Jan. 23, 2009
Although these took a little more effort than I expected, they were VERY good. Choc Cov Cherries are one of my husbands' favorites, and about a week after he ate some of these I didn't feel like making them again so I bought him a box. Big mistake. The boxed ones fall so flat against these, especially if you use good chocolate. One thing - make sure you use a VERY THIN coating of the sugar dough, if it's too thick it won't soften enough, and I did keep mine in the fridge. Thanks for the recipe!
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3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.

Vegetable Quesadillas

Reviewed: Oct. 7, 2008
This recipe has become a family favorite with a few changes and a couple of chortcuts. I use 1 zucchini, 1 package of frozen peppers and onions blend (I found these at Kroger and use them for everything) and 1 small package of sliced, fresh mushrooms, and some frozen corn. I also use the Mrs Dash garlic and onion blend to season the veggies. I cook the frozen veggies and zucchini first, then add mushrooms and seasoning. The best cheese to use for this is called quesadilla cheese. It's got great flavor and melts well. Even the kids love these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.

Deluxe Sugar Cookies

Reviewed: Apr. 9, 2008
These are the best sugar cookies I've ever had! I made them for Easter and they stayed soft until they were all gone! The dough is hard to work with, so I put it in the freezer for a couple of hours and rolles it between waxed paper while frozen. The effort was well worth it, however, because they had an excellent flavor and texture. I will definitely make these again.
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8 users found this review helpful

 
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