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Pineapple Bake

Reviewed: Nov. 17, 2009

Delicious, quick, simple, different. We enjoy this as a sweet side dish with pork, ham or hotdog casserole. Love it.

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These are delicious! Like most cooks, I tweaked this recipe to meet our family's taste. I used 1 egg and about 1-1/2 cups buttermilk because it is thicker than milk. I soaked 1/2 cup allbran in the buttermilk for 10 minutes before adding the liquid ingredients to the dry. I used 1 cup oat bran as well. I baked these at 375 for 20 minutes, which was just right. Everything else remained the same.

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Fusion Hummus

Reviewed: Nov. 9, 2009

Sorry, no one ate this when I served it at a potluck. I liked it okay--it was quite dark because of the balsamic vinegar, so this may have turned people off trying it. I prefer my hummus less sweet.

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Banana Cake VI

Reviewed: Sep. 21, 2009

I will be using this recipe from now on. I like it because it is tender and moist, with no dried-out corners or bottom. I did not use the freezer step, and it still tasted excellent. Like so many others, I found the baking time needed to be tweaked. I baked it at 275 for one hour, then at 300 for 15 more minutes. It turned out perfect. Next time I will cut the frosting recipe in half, and add some cream or milk to make it spread farther. The frosting is delish, but the amount overwhelms the cake.

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Henry and Maudie's Oatmeal Cookies

Reviewed: May 15, 2009

I omitted the water and the cookies came out fine. I added dried cranberries.

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Peanut Butter Pudding

Reviewed: Apr. 20, 2009

Excellent flavor; gave it 4 stars because I had to revise it. It did not thicken using only cornstarch as a thickener. In a measuring cup, I whisked an egg, poured some of the hot pudding into it, whisked again to mix, then poured this mixture back into the pan and heated on medium until thick and starting to boil, stirring all the while. This helped thicken it; poured into 4 fancy serving dishes, and put a dollop of jam on top, just before serving, as another reviewer suggested.

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Meatloaf Muffins

Reviewed: Apr. 4, 2009

Nice change from the usual loaf. It's fun to "frost" these with mashed potatoes.

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Roasted Vegetable Lasagna

Reviewed: Apr. 4, 2009

Excellent; will use this often. It was lots of work, timewise, but worth it. I used eggs instead of eggbeaters, and full-fat ricotta, 2 full 28 oz. jars of tomato/basil sauce, no fresh basil, and additional mozzarella. If you make and refrigerate this ahead of time and put it in the oven directly from the fridge, allow about 1-1/2 hours to fully cook. Hint: put the pan on a foil-lined cookie sheet to ease cleanup.

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Almond-Topped Fish

Reviewed: Mar. 31, 2009

Our favorite fish recipe--even family members who don't enjoy fish like this. I made it tonight with fresh tilapia, following exact directions (used Mrs. Dash as seasoned salt). Delicious with jasmine rice and fresh green beans as sides.

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Blueberry Lemon Loaf

Reviewed: Mar. 28, 2009

This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour cream makes it very moist. It also freezes well--I made 2 loaves, one to eat right away, one to freeze. Thanks for sharing!

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Poppy Seed Chicken

Reviewed: Feb. 24, 2009

Over 40 grams of fat per serving--ouch!

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Inside Out Ravioli I

Reviewed: Feb. 13, 2009

The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.

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Chocolate Chip Banana Muffins

Reviewed: Jun. 11, 2008

Thanks for a nice recipe, Lois. I used 3 medium bananas and buttermilk (3/4 cup) plus 1/4 cup oil. And milk chocolate chips! The recipe made 12, even though it says will serve 16.

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Frosted Banana Bars

Reviewed: Feb. 4, 2008

Excellent. Must be the sour cream that makes these so moist. I used 3 medium bananas, and followed the suggestion to use a 9x13 glass dish. Frosted with icing made from 1 (8 oz.) pkg. cream cheese, 2 cups icing sugar and 1 tsp. vanilla. Using this size pan, the results are more like cake than bars. Thanks, Delta for the great recipe!!!

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Butternut and Apple Harvest Soup

Reviewed: Jan. 28, 2008

We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.

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15 users found this review helpful

Surprise Banana Cake

Reviewed: Nov. 9, 2007

Nice cake.

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Lemon Icing

Reviewed: May 17, 2007

I added the zest from 1/2 lemon, and 2 Tbsp. orange juice (In addition to the 2 Tbsp. lemon juice) to make it less tart. Very nice with Carol's White Cake with Lemon Filling on this website.

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White Cake with Lemon Filling

Reviewed: May 17, 2007

This is good and looks pretty. Once assembled, cover and put in the fridge until serving time, for easier slicing. I substituted 2 eggs for the 4 egg whites and lemon extract for the vanilla. I used Carol's Lemon Icing recipe to frost the top of the cake and also between the 2 layers. Yummy! Thanks, Carol.

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One Bowl Brownies

Reviewed: Feb. 20, 2007

These are delicious. I baked them just shy of 35 minutes and they came out just the way our family likes brownies. These don't have baking powder, so are very fudgy! I added a pinch of salt and left out the nuts.

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Grilled Salmon I

Reviewed: Feb. 15, 2007

We enjoyed this as the main course for our candlelight Valentine's Day dinner. Used fresh Atlantic salmon. The marinade is good, but what makes it is the lemon pepper/garlic rub. I didn't add the water to the marinade--why dilute it?

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