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I also use the lowfat cream cheese. For a topping alternative I used the Polaner All-Fruit. I warm it a bit in the microwave to thin it out a bit, then put it on top of the cooled cheescakes and refrigerate.

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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Apr. 24, 2008

Sooooo good!! I love this dressing. For something different, tonight I took some of the dressing and whisked it with light mayo. I then tossed it with chow mein noodles(cooked, then rinsed w/ cold water), chopped cukes and baby carrots and served it chilled. I think this may be a summer staple!!

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My Own Famous Stuffed Grape Leaves

Reviewed: Dec. 22, 2007

I made a batch of these today as an appetizer for an upcoming dinner party. They are not hard to make, just time consuming. I used the tip from another review about placing a plate on top of them (obviously the plate needs to be smaller than the pot in diameter to put pressure) to keep them from "floating" and this worked wonderfully! No problems with unrolling. I would make this again and try a ground meat mixure with the rice for a variation. I did not have any mint on hand and they still were great with the lemon/dill flavor. Thanks for a great recipe!!

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Quinoa Tabbouleh

Reviewed: May 18, 2006

Delicious. I used vegtable broth in place of water (I did not salt the water therefore) and red onion instead of green. I added fresh ground pepper to taste. Just another note: the recipe calls for "parsley" and flat Italian parsley is far superior in tabbouleh than the curly variety. I had never heard of/ tried quinoa before this recipe. I can't say I like it better than bulgar tabbouleh, but definitely as much.

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Cheese Ball I

Reviewed: May 16, 2006

I did not like this recipe much. It is VERY salty. I like a semi-smooth cheese ball and no matter how long I mixed it stayed pretty chunky. Who knows...

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Chile Verde II

Reviewed: May 16, 2006

I love this dish! It turns out perfectly every time. I just made this recipe yesterday, vegetarian, for a special diet I am on at the moment. It is still great. I reduced the oil to two tablespoons (there isn't a need for much with out the pork)to saute the onion and garlic and used organic vegtable broth. It would be a good recipe for those divided (veg. and carnies) households-you could cook the pork separately and serve sauce over top.

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Black Magic Cake

Reviewed: May 15, 2006

Ok, I have made this a few times and it is truly one of the best chocolate cakes ever. It is so moist. So moist in fact, you may have a bit of a hard time "working" with it, so I do recommend placing the cooled layers in the freezer for a bit (20 min. or so) before frosting and filling. This will make it much easier!

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Cinnamon Bread I

Reviewed: May 8, 2006

Ok, I have made this about at least a dozen times and am finally getting around to a review. It is wonderful!! I have been asked for this recipe on many occasions. It comes out exactly the same every time. The only thing I usually change is, I cut the sugar in half with splenda. It is already relatively low in fat, so I don't adjust anything there. Perfect with a cup of coffee!

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Zesty Slow Cooker Chicken Barbecue

Reviewed: May 8, 2006

Trusting in the other's reviews, I made this recipe yesterday for the first time, for first time company none the less. I increased the recipe to 1.5 x (9 breasts, etc.) in a large crock pot. It turned out great. I used Robusto Italian and Bulls eye chipotle BBQ sauce. This definitely gave it a bit of extra kick (not too much though). I served it over wide egg noodles and cheddar biscuits with it. There was plenty of sauce to spoon over the noodles. This is a keeper.

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Bee Sting Cake (Bienenstich) I

Reviewed: Mar. 6, 2006

Ok, here is my take on the Bienenstich. I baked it two extra minutes because it seemed doughy under the glaze in the center. I should have taken it out two minutes sooner. So, I felt it was a bit dry but not ruined by any means. I made this for a German gathering and was applauded. They said it was very similar to the Bienenstich's (I guess they differ from bakery to bakery there)in Germany. So over all, this is a very good recipe and I will make it again now that I know better....

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Pastry Cream

Reviewed: Mar. 4, 2006

This recipe is fantastic. Even if you are not a skilled cook, if you can follow directions carefully, you will have a great masterpiece to use in many recipes!! Thanks for the submission...

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Hummingbird Cake II

Reviewed: Jan. 19, 2002

I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream.

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Brown-Eyed Susan Sweet Potato Cake

Reviewed: Oct. 9, 2001

This is a wonderful recipe. My boys really liked it too. Very flavorful and moist. I used fresh sweet potatoes instead of canned. One good sized one did the trick.

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5 users found this review helpful