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I'm not sure what 29 oz cans of peaches are like in other areas of the country, but I could only fill an 8X8 container with what came out of mine. Because of that, I ended up throwing out about half of the topping. I also had issues with this browning, so I put it under the broiler for a couple of minutes. I think I will make this again, but will consider using frozen peaches or perhaps leaving some of the juice in from the canned peaches.

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Flatlander Chili

Reviewed: Nov. 9, 2009

After reading reviews, I decided to sub the tomato juice with crush tomatoes. I also added at 15oz can of stewed tomatoes and a beef bouillon cube (I got this from another chili recipe) . I let this simmer for two hours and was quite pleased with the results. This will be my standard chili recipe.

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Spinach Tortellini Soup

Reviewed: Nov. 3, 2009

Based on other reviewers comments, I decided to make this with some "upgrades" off the bat. I added celery, onions, shredded carrots, fresh garlic and Italian seasoning. I also used chicken bouillon for the base. Even with those additions, I still found this somewhat bland. I also found that this needed more liquid (the tortellini soaked up some of the broth after I combined everything). I will probably make this again, but I still need to refine it a bit more.

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Broccoli Chowder

Reviewed: Oct. 30, 2009

Needed more cheese or perhaps a cup of milk and less broth.

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French Toast I

Reviewed: Oct. 28, 2009

Delicious. I used french bread, so I added one more egg and a bit more milk. I Will definitely continue to use this as my standard French Toast recipe.

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Pizza Casserole

Reviewed: Jun. 1, 2009

I will definitely make this again. The only change I made was using turkey pepperoni, which I sliced into quarters. Next time I may add a few more egg noodles and sauce. Very good!

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Chewy Peanut Butter Brownies

Reviewed: Jun. 1, 2009

Yum! To cut a few calories, I decreased the white sugar by a third cup and brown sugar by a quarter cup. I also only used two TBSP of margarine - the rest was substituted with applesauce. I found that they were still plenty sweet.

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Truck-Stop Buttermilk Pancakes

Reviewed: Mar. 8, 2009

If you like buttermilk pancakes, this is the perfect recipe. I scaled this back (2 cups flour, 2 cups buttermilk, etc) and still had enough to use the next day. I did have to add a little bit of flour on day two to re-thicken the batter.

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Slow Cooker Chicken Stroganoff

Reviewed: Mar. 7, 2009

Delicious. I used low fat cream cheese and added just a tad bit of milk to thin the sauce. Served over egg noodles.

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Curried Coconut Chicken

Reviewed: Feb. 25, 2009

Delicious. I ended up cooking this for about an hour and it thickened up quite nicely. Will definitely make again.

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Self-Filled Cupcakes I

Reviewed: Feb. 6, 2009

These were very good. Next time I will use more than one tsp of filling per cupcake. I will also decrease the amount of oil called for in the cake mix.

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Wonderful Chicken Curry Salad

Reviewed: Feb. 1, 2009

I didn't have a whole lot of time, so I used canned chicken breast. I'm allergic to mango, so I skipped the chutney and used the cherry flavored craisins as a sub. I followed the rest of the recipe as is. Very good - this made great chicken salad wraps (with lettuce) for lunch.

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Beer Bread I

Reviewed: Dec. 4, 2008

I thought this was just ok. The only beer I had on hand was beer with berry undertones. The berry flavor wasn't prominent - the bread really didn't have a whole lot of flavot of any sort. Next time I will try the suggestions of other and try to add a few things to spice this up and I will probably use a different beer.

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Waffles I

Reviewed: Nov. 23, 2008

I tried the recipe as is and thought it was good, but not great. I made this a second time using whole wheat flour. I also decreased the oil to 1/4 cup and used applesauce for the rest. I also added cinnamon, doubled the vanilla, salt and the sugar. I really enjoyed this more with those changes.

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Boilermaker Tailgate Chili

Reviewed: Nov. 16, 2008

I made this for a football get-together and it went over quite well. I let it simmer for several hours split over two days. In my opinion, this was not spicy. Next time I might kick up the heat just a bit.

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Penne Pasta with Spinach and Bacon

Reviewed: Oct. 26, 2008

I ended up making this with rainbow rotini since I was out of penne. I also added half an onion. Great, quick recipe.

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Peanut Butter Noodles

Reviewed: Oct. 19, 2008

The base recipe is really good. I added fresh basil, red bell peppers, and chicken for some added flavor and to make it a bit more hearty.

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Cha Cha's White Chicken Chili

Reviewed: Oct. 2, 2008

Great recipe. I've made this several times and it always comes out fantastic.

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Baked French Toast

Reviewed: Sep. 22, 2008

Overall, I think this is a good base recipe. I took the advice of others and only used six eggs, one cup of milk, and one cup of half and half. I also dipped the bread into the mixture instead of pouring it over the bread. I couldn't get the bread in a single layer, so that caused the bottom to be soggy. I turned the bread over half way through, but that didn't help the bottom layer to much. Next time I will split this into two separate pans and I think it will be great.

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Best Spinach Dip Ever

Reviewed: Sep. 2, 2008

I used an entire package of spinach when I made this. I also left out the water chestnuts based on personal preference and to save a few calories I used light sour cream and mayo. No one seemed to notice the difference - the bowl was empty. This was a hit at the family Labor Day get-together.

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