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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 21, 2008

I love this recipe. I made it for two family gatherings over Thanksgiving and got rave reviews both times. The only thing I did different than the recipe was take out more than a cup of the plain cheesecake batter for the bottom layer. I probably did 1 1/2 to 1 3/4 of a cup to get a little thicker bottom layer.

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Chicken and Broccoli Braid

Reviewed: Jan. 3, 2008

I made this recipe for dinner tonight and my husband and I thought it was really yummy. I did however make a few changes. Since we are veggie people I added a little less chicken than the recipe and then added chopped, fresh carrots, celery, green bell pepper, and califlower. I thought it was incredible yummy with all the wonderful veggie flavors mixed with the cheese and chicken. This is a keeper!

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Vegetarian's Delight Pizza

Reviewed: Jan. 3, 2008

I thought this recipe was a good basic veggie pizza recipe. Nothing to fancy and easy to add to depending on what you like. I tried it with a whole wheat crust and thought that was a little dry so I will use a regular crust next time. Also, I used homemade marinara sauce and this added just a little bit of heat to the pizza.

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Baklava

Reviewed: Jan. 1, 2008

I made this last night for my New Year's Eve party and it was a big hit! It was flaky and crisp on top, soft and moist (without being gooey) on the inside. The only thing I did different was make the sauce while I was assembling the baklava, that way the sauce was cool when I poured it over the hot baklava. I will be making this for years to come. Thanks!

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Candied Sweet Potatoes

Reviewed: Dec. 25, 2007

These sweet potatoes were really yummy but the sauce never thickened up. I added more brown sugar as suggested and removed the skillet from the heat after but the sauce was still really runny. While they tasted good I think I will keep looking for another sweet potatoe recipe.

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Hot Artichoke and Spinach Dip II

Reviewed: Dec. 25, 2007

I give this recipe a 5 star rating because I followed the directions exactly and it was fantastic. I made it on Thanksgiving while everyone was waiting for dinner to be ready and it was gone in minutes. I served it on a soft baugette.

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