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Golden Rum Cake

Reviewed: Nov. 23, 2010

Delicious and sooo easy. I usually find something that needs tweaking in a recipe, but I have made this twice and wouldn't change a thing.

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Blackened Seasoning Mix

Reviewed: Aug. 7, 2010

An excellent salt-free seasoning.

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Crab or Shrimp Louie Salad Healthy Version

Reviewed: Jun. 19, 2010

There is plenty of room to adapt this recipe to your own taste. I made this dressing to reduce the fat content with yogurt instead of mayonnaise. I like Creole mustard in my dressing. Horseradish is also good.

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Triple Berry Crisp

Reviewed: Jun. 18, 2010

YUM! I used half sugar/ half splenda on the fruit. Added toasted almonds to the topping. This recipe has the perfect ratio of "crisp" to allow the fruit to be the main attraction.

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Broiled Tilapia Parmesan

Reviewed: Jun. 18, 2010

This is a favorite for us. I cut the fat and calories by reducing (by half) the butter and mayo - you won't miss it in the finished product.

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Firecracker Grilled Alaska Salmon

Reviewed: Jun. 17, 2010

Very good! Did not change anything.

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Tabbouleh III

Reviewed: Jun. 10, 2010

Easy and good!

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Actually Delicious Turkey Burgers

Reviewed: Jun. 6, 2010

I made half the recipe and it made 8 big thick burgers. Use the whole egg for perfect moisture. Double the onion and garlic. Add 1 tsp worchestershire and 1/4 tsp liquid smoke to boost the burger flavor. Very good!

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Baked Pork Chimichangas

Reviewed: May 27, 2010

Yum, yum, yum! My family loved this and did not miss the frying at all.

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Mexican Style Shredded Pork

Reviewed: May 27, 2010

I used the directions/ingredients to make the shredded pork for use in the Baked Chimichangas recipe. Pork was delicious! I used the leftover shredded pork by serving over sauteed polenta. This is a great "go to" recipe.

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Chocolate Ganache

Reviewed: May 13, 2010

Perfect recipe as is! Also used it whipped to frost a cake.

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One Bowl Chocolate Cake III

Reviewed: May 13, 2010

Soooo good! I made a half recipe in an 8x8, cut in half and frosted with a whipped ganache. This will definitely cure a chocolate craving. Very rich and delicious!

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Gooey Butter Cake III

Reviewed: Apr. 4, 2010

Perfect recipe as is! Served with fresh sliced strawberries.

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Heavenly Chocolate Mousse

Reviewed: Mar. 15, 2010

This was an easy and PERFECT recipe. Follow the instructions exactly and you will be rewarded with a fluffy and fabulous chocolate mousse. I am making mousse martinis for a dessert bar for 75 so I made a trial run at preparing it in advance. I put the mousse in a ziplock bag before the refrigeration step. A few hours later, cut off the corner and swirled into martini glasses for dessert that night. My husband was more than willing to be a taste-tester. Left the remainder in the fridge for 3 days then served again and it held perfectly. No breakdown of the fluff or separation. Two-thumbs up!

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 9, 2010

Technically I would give these cookies a 3.5 -they are not quite a 4. I followed the recipe exactly as written. The cookies did not spread much and they are soft and cakey rather than chewy (like a tollhouse). I used vanilla pudding, which is definitely detected in the flavor. This is an easy, fool-proof recipe for the beginning baker that wants a soft cookie, but not the best choice for a chocolate chip cookie purest.

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Outrageous Chocolate Chip Cookies

Reviewed: Feb. 15, 2010

A good chewy cookie with a slightly crisp exterior. Nice texture with good peanut butter flavor. I swapped the sugars, but that was the only change made to the ingredients. Baked on convection at 320 for 9 min - perfect. Allow cookies to cool for 5 minutes before removing to rack or they will break.

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Black 'n' White Cheesecake Bars

Reviewed: Jan. 1, 2010

This is a very good Chocolate with a Little bit of Cheesecake recipe. This was very quick to make other than the 3 hours to chill. The crust layer is delicious, but it overpowers the cheesecake layer. I had one ingredient alteration: added 1/4 c toasted pecans (chopped) to the crust layer. Tips: Line your pan with foil. Use a quality chocolate. Press the cookie layer very firm. Chill 1 hr, cut bars, then continue chilling. If you wait until it is fully chilled, the chocolate is hard and will snap rather than cut causing broken corners. Next time I will increase the cheesecake layer by 50%. I love chocolate, but IMHO this recipe would benefit from more cheesecake. And the pecan addition is a definite keeper.

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Aunt Cora's World's Greatest Cookies

Reviewed: Sep. 2, 2009

Very good. I substituted unsalted butter, added a pinch of salt and 1 tsp vanilla. Baked at 325 on convection for 12 minutes. Cookies puffed, but flattened on cooling. Good and chewy!

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