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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Jun. 25, 2011

Really good meatballs.

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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 26, 2011

We did not care for this at all. The heavy cream combined with cream cheese made it really rich. It was too sweet for something that was already so rich. It did not pair well with carrot cake. Carrot cake is dense and this was over the top light and the densities clashed. I'm going to try adding a little cream cheese to a 7 minute butter cream.

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Down Under Lemon Tart

Reviewed: Mar. 30, 2011

At first I wasn't crazy about this, but after it set for a couple of days I REALLY liked it. Other people thought that the lemon flavor was too strong, but I'm a lemon lover and I thought it was excellent. Next time I will rub the zest into the sugar. It seemed kind of useless to dump it in the mix and then just strain it out again. Also, next time I will brave cracks in the surface and cook the whole thing until it barely jiggles in the center because, as stated, I thought that it wasn't set properly.

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Lemon Posset

Reviewed: Jan. 17, 2011

This was pleasant enough but it was nothing special. I am NOT one to turn my nose up at a dessert because of fat/calories, but for me the final product here was absolutely not worth the fat... I'm going to use the rest of the cream for creme brulee, which is worth the fat. We won't finish the posset.

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Onion Skin Colored Eggs

Reviewed: Jan. 30, 2010

Another way to do this is to put one color of onion skin loose in the pot with the eggs, instead of wrapping them. This creates even coloring across the entire egg, if you don't like the mottled appearance created by wrapping the eggs.

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D' Best Chicken N' Dumplings

Reviewed: Jan. 2, 2010

This is awesome. Made it exactly as stated the first time. I've made it a dozen times now and this is what makes it perfect for me: Make sure the dumplings are no thicker than 1/8th inch. Cut them into dime sized squares. Simmer for at least an hour or refrigerate overnight. The simmering/sitting makes a huge difference in the texture of the dumpling. Also, I usually use boneless skinless chicken breasts and some bullion and it turns out just fine.

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Milk N Honey Bread

Reviewed: Jan. 1, 2010

Tom like this a lot. I thought it was fine. Nothing special. I'd make it again if I had all of the ingredients on hand.

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Absolute Best Pancake Syrup

Reviewed: Jan. 1, 2010

This was good... but way too overpowering for pancakes.

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French Silk Frosting

Reviewed: Jan. 1, 2010

This was really good. Definitely a "french silk" texture... but I don't know what I'd ever use it on. Maybe one of those 20 layer cakes where each layer is about 1/8th inch high.

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Baked Potato Skins

Reviewed: Dec. 31, 2009

These were just okay. Not worth trying to make again. If you're not a fan of garlic powder you shouldn't try this recipe. Next time I'll just brush these with some oil and salt.

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Bavarian Apple Torte

Reviewed: Dec. 31, 2009

This wasn't bad, but I like my desserts to be sweet. This was not sweet, and the cheese layer was very bland and boring.

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Chicken or Turkey Pie

Reviewed: Dec. 31, 2009

This was not good.

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3 users found this review helpful

Guacamole

Reviewed: Dec. 31, 2009

This was okay. If you're using onions make sure you don't wait more than an hour to eat it. I ate some the next day and the onion was overwhelming. I'll try this recipe again, but next time I'll skip the onion and add black olives.

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Sugar Coated Pecans

Reviewed: Dec. 31, 2009

Nothing special. Like it well enough but won't bother to make it again. I thought they'd have more "oomf" like the nuts you can buy at the mall.

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Favorite Fish Chowder

Reviewed: Dec. 31, 2009

While we were eating, "scum" settled on the top of our soup bowls and in the pot.

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Swedish Nuts II

Reviewed: Dec. 31, 2009

These were just okay. We ate them and liked them well enough, but I will never use this recipe again.

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Flourless Chocolate Cake I

Reviewed: Dec. 31, 2009

This cake was awesome, but only gets four stars because it was so rich no one could take more than a couple of bites.

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Frosted Cranberries

Reviewed: Dec. 31, 2009

These are a cute decoration. I used corn syrup instead of egg white for safety reasons. Make carefully, or the sugar clumps and the berries look weird.

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1 user found this review helpful