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Roasted Sweet Potatoes & Onions

Reviewed: Sep. 20, 2009

What a great recipe! I was looking for something nutritious with an autumn flavor, and this was just the ticket. A few changes I made: Like other reviewers suggested, I decreased the amount of dried thyme. I just used what was left in the shaker, probably 1/2-3/4 tsp, and it was plenty. The subtle flavor was wonderful. Also, I subbed orange juice for amaretto, because I'm on a bit of a tight budget and OJ is a more practical choice for my household. Last, I threw in some prunes (sliced in half) because I love them. They're full of iron, they add color contrast to the dish, and they're delicious!

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No Bake Cookies V

Reviewed: Jul. 2, 2009

These turned out great and were gone in a day! Like another reviewer suggested, I used butter instead of margarine and added more oats since I used creamy peanut butter. Yum! I'll definitely make these again.

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Enchilada Casserole II

Reviewed: Jun. 20, 2009

Tasty and easy!! This is a great comfort-food recipe. I substituted corn tortilla chips for the tortillas, so that I ended up with a nice, mushy chilaquile-like effect. It was great topped with plain yogurt, and next time I'll add chopped jalapenos as well. Pair it with a salad or some rice, and you've got a meal :-)

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Orange and Lentil Soup

Reviewed: Jun. 20, 2009

I thought this soup could use a bit more flavor. It tasted alright and was certainly easy to make; it just lacked depth somehow. I might try adding more juice or maybe some chicken next time. One thing I did appreciate was that the affordable ingredients made this a nice economical recipe.

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Whole Wheat Pancakes

Reviewed: May 29, 2009

These pancakes are really good! I didn't have any wheat germ and I wanted to use a bit more wheat flour than the recipe called for, so I ended up using 1.5 cups wheat flour with 0.5 cup all-purpose flour and omitted the wheat germ. They still cooked up nice & light. I agree with another reviewer though, that the recipe calls for too much milk. I added it gradually and ended up with .5 cup leftover milk, and quite a thin batter as it was. With the exception of the milk adjustment, I think this is a great recipe and I'm sure I'll use it again :-)

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Buttermilk Cornbread Muffins

Reviewed: May 29, 2009

Nice texture, not too sweet or overly dry. There were equally good crumbled up in chili or broccoli-cheese soup, and eaten alone with a little honey. I'm not sure if this will become my standard cornbread recipe, but it's definitely a good one :-)

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Pineapple Chicken Tenders

Reviewed: May 29, 2009

Great recipe! The marinade was so easy to put together, and the chicken turned out nice & tender. We used the marinating time to cook some rice & saute some vegetables, and it all made for a tasty & inexpensive dinner.

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Sue's Hot Fudge Sauce

Reviewed: May 29, 2009

Delicious! Tastes just like the hot fudge sauce my mom makes. I halved the recipe but kept the 1/3 cup of cocoa powder. I also whisked throughout, so there was no need for a blender.

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Cinnamon Syrup

Reviewed: May 25, 2009

Delish!!! I love that this syrup is made from ingredients that most people have readily available in their pantries. It keeps well in a sealed container, and is a much cheaper & tastier alternative to buying maple syrup, which is really expensive where I live.

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Broccoli Cheese Soup VII

Reviewed: May 24, 2009

What a great recipe! This soup was quick & easy to make, with practically no clean-up afterwards. I used low-fat milk & reduced-fat cheese and also omitted the heavy cream, and it still turned out to be delicious and filling. I also added a few fresh mushrooms to the broccoli when it was cooking, just because i had them on hand. I served this soup as a main dish with a side of cornbread, and it made a great dinner on a chilly evening. As an added bonus, it didn't hurt my budget!

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Banana Blueberry Muffins

Reviewed: May 22, 2009

These are great muffins!! I was so happy to find a recipe that used all wheat flour, as I had some extra whole-wheat pastry flour that I wanted to use. I added 2 egg yolks and had to use frozen blueberries because fresh ones are so expensive here; but they turned out great! Not too sweet either, just right with a nice touch of cinnamon flavor. The recipe made exactly enough for 12 regular-sized muffins. I'll definitely make these again!

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