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Chocolate Mint Cookies I

Reviewed: Jun. 12, 2009

Much tastier when served cold.

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Chicken Marsala

Reviewed: Jun. 12, 2009

Delicious with a side of mushroom risotto. I definitely suggest adding a some extra mushrooms and a little fresh minced garlic.

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After reading other suggestions, I brushed the bottom of a deep-dish pie crust with an egg-white wash and prebaked it for 7 minutes. I added 1/4 tsp garlic powder and 1/2 tsp poultry seasoning to the sauce. I tried doubling the sauce like other readers suggested, but found it to be a little too much (had about 2 cups of unused sauce). Oh, and I used a pea/corn blend instead of just peas. The recipe was fantastic and I can't wait to make it again.

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Peanut Butter Cup Cookies

Reviewed: Feb. 11, 2009

Moist and decadent! I used a medium sized scooper to portion the cookies. They came out perfectly, even in a full-sized silicone muffin pan. Like other reviews mention... freeze the peanut butter cups beforehand, bake the cookies no more than 8 minutes, press candies into the cookies immediately after pulling them from the oven, and refridgerate ASAP to prevent melting. It's almost impossible to mess up this recipe.

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Too Much Chocolate Cake

Reviewed: May 18, 2008

Delicious and super moist even without any glaze or frosting.

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Apple Enchilada Dessert

Reviewed: Jul. 30, 2001

This recipe was a hit with the family. I did an all-out mexican dinner, and the dessert was the family favorite. With a little vanilla ice cream on the side, this dessert is pure bliss!

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