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Beaker's Vegetable Barley Soup

Reviewed: Dec. 19, 2009

I used the broth from a crockpot roast as the base for this soup. Wonderfully delicious stuff and you can sure play w the ingredients. More of this, less of that, and it still comes out good.

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Jackie's Special Meatloaf

Reviewed: Dec. 19, 2009

THIS is a good solid meatloaf recipe. Predictable enough that you can experiment with it and expect good results. Thanks for a basic recipe that has good texture and wonderful taste.

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Blueberry Sourcream Coffee Cake

Reviewed: Nov. 13, 2009

This recipes has 287 five star reviews and over 7000 people had saved it. Try it. You will really like it. Btw, the majority of people said you can cut the sugar by at least 1/2 cup. I never have but if you don't have a sweet tooth or have health issues, try it. Also person replaced the oil with apple sauce and 1/2 cup of oil. said it worked fine.

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Classic Waffles

Reviewed: Oct. 25, 2009

These are consistantly golden, fluffy, perfect. I substituded 1 individual pk of stevia (the size of tea sweetner pks you get in restaurants). Made the waffles sugar free. They were outstanding. Thank you for this amazing recipe.

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Raspberry Jalapeno Jelly

Reviewed: Sep. 10, 2009

This is the first jelly I've ever made. It came out perfect. I used about fifteen jalapenos, 1 green pepper, two cups of frozen raspberries, a whole box of Surejell, and approximtely five cups of sugar. Wow, is it wonderful. Perfect jelly consistency, wonderfully sweet/hot flavor. Just awesome.

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4 users found this review helpful

Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Aug. 24, 2009

i can't speak for this recipe since i am a tube feeding cancer survivor, but my husband (quite the food critic) said it is delicious, though it doesn't taste like the meatloaf he's used to. he truly enjoyed it. thanks for a great recipe. i'll be using it again.

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1 user found this review helpful

Meatball Sandwich

Reviewed: Aug. 13, 2009

I've fixed these twice since finding this recipe. super easy, foolproof, and delicious. you can't ask for more.

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Blueberry Sour Cream Coffee Cake

Reviewed: Jun. 1, 2009

Thank you to all of you who have written such kind reviews. To those of you having trouble w the recipe, perhaps the problem is frozen blueberries. Sometimes it's very difficult to complete the baking because the cake is so thick in the bundt pan and the berries keep the internal temp too low. Perhaps a 9x13" pan would solve the problem. Has anyone frozen leftover (like there ever are any)? I'm wondering how it handles the freezer. Again, thanks for the love. dmcarm/newman

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1 user found this review helpful

Chicken Paprikash II

Reviewed: Feb. 9, 2009

I also used olive oil instead of bacon grease, doubled the paprika (which was smoked), and replaced diced tomatoes with a small can of tomato sauce. Just didn't have any diced tomatoes on hand. It turned out wonderful. A recipe that reminds in both taste and smell of what my mom used to make fifty years ago. Thank you.

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1 user found this review helpful

Classic Bran Muffins

Reviewed: Feb. 3, 2009

My power went off midway through the baking process. When these were raw long after they should have been done, it dawned on me that the oven had gone off w the power. I restarted, meaning they didn't even bake at the correct temp. They still came out delicious. My husband loved them. Thank you for a delicious recipe.

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Best Bread Machine Bread

Reviewed: Jan. 22, 2009

omG, my husband LOVES this bread. won't even let me toast it because he loves it so much the way it is. used 2 T honey instead of sugar. this recipe/method is awesome. thank you for sharing. d

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Craig's Cocktail Sauce

Reviewed: Nov. 2, 2008

I've never made cocktail sauce before so I have nothing to compare it to. But my husband like it very much, w a bit more horseradish, and a touch of brown sugar.

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1 user found this review helpful

Favorite Corn Bread

Reviewed: Aug. 20, 2008

i added a tablesppon of white vinegar to the milk to make it buttermilk and used bacon drippings rounded off to a 1/4 cup w a dash of extra virgin olive oil. my husband loved this. the best cornbread i've ever made.

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Squash Casserole II

Reviewed: Aug. 11, 2008

This is so good. One of my guests asked what the casserole was after going back for seconds. When I said "squash," she replied, "But I hate squash, and this is delicious." I had to print multiples copies of the recipe for my guests. You'll love this. Guaranteed.

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6 users found this review helpful

Fried Dill Pickles

Reviewed: Jan. 12, 2008

Yum. I used buttermilk because it was close to being out of date. and I didn't have any worchestershire sauce, so i used steak seasoning for grilling. Still they were delicious. One thing I do differently is to pat the pickles dry, batter, and then chill in the fridge before frying. seems to keep the batter on better.

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Sugar Coated Pecans

Reviewed: Dec. 9, 2007

i also used vanilla instead of water. my oven tends to be inconsistant, but i noticed that if i'm uncertain as whether they are done, i pull the pan and stir it one final time. if the pecans separate from one another easily, they are finished. if they still cling together the least bit, they need about two more minutes. wonderful aroma throughout the house.

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4 users found this review helpful

Marinade for Steak I

Reviewed: Dec. 9, 2007

i used my food saver marinator and then refrigerated the steak in the marinade for about eight hours. what a delicious outcome. my husband loved it.

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1 user found this review helpful

Italian Anisette Cookies

Reviewed: Dec. 9, 2007

I was skeptical of this recipe, but it makes the best cookie. not like cornbread in texture as one reviewer suggested. i DID cut the baking powder to one heaping tablespoon. found that ten minutes was about the right oven time. thanks. this is a delicious cookie for the holidays.

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3 users found this review helpful

Creole Cornbread Stuffing

Reviewed: Nov. 18, 2007

i've been using this recipe for three years and just noticed i'd never thanked the creator. we LOVE this, but do cut back on the spices. grandsons tastebuds are too sensitive for all that hot. cut it by about half, but still the finished product is just wonderful. i make it the day before and rewarm in a crockpot. have trouble keeping my family from dipping into the pot before dinner is served. thank goodness this recipe makes a lot.

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10 users found this review helpful

Wine Jelly

Reviewed: Nov. 7, 2007

i followed directions exactly, except that i blended three kinds of red wine. jelly set up exactly as it should in rapid time. tastes exquisite. going try putting some up in short stemmed wine glasses and seal w parafin along w crackers and brie as xmas gifts for friends and neighbors,

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26 users found this review helpful

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