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I've made this before but instead of orange liquer I used almond extract. And, sometimes use marscapone in place of cream cheese. Rather than criss-cross cut the strawberries, I trim a sliver off the peak to form a flat surface (so the berry will stand upright) and I use a melon baller to dig out the stem and center for the filling.

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Doreen's Ham Slices on the Grill

Reviewed: Jul. 8, 2009

This was very good. I was leary because I don't tend to like sweet ham but it was nice and tangy with only a hint of sweetness. Definitely will make again.

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Italian Dressing Mix

Reviewed: Jun. 17, 2009

Great tasting and "free" to make since all ingredients were on-hand. No need to ever buy packets again!

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4 users found this review helpful

Kim's Eggnog Cheesecake

Reviewed: Dec. 30, 2008

Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves.

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10 users found this review helpful

World's Best Potato Salad

Reviewed: Apr. 15, 2008

The weather had warmed up and I wanted to make a really good refreshing potato salad. I found this one and I was a little afraid to shy away from the family recipe but it turned out awesome and my friends truly enjoyed it as well. I added a few more vegetables like radishes and celery. Highly recommend trying this one!!

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Salmon Spread II

Reviewed: Feb. 5, 2008

Great for salmon lovers. I used a bunch of green onions and added garlic powder to taste. Will definitely make again...maybe with some halibut.

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Shrimp Scampi Bake

Reviewed: Jan. 23, 2008

I love shrimp and this recipe is great. I do omit the dijon mustard and add a little sherry instead. Lots and lots of garlic is always a pleaser in my house.

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Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 23, 2008

I thought this had great flavor and was quite easy. I found that the chicken and veggies were perfect cooked on high for four hours. Not sure what all the fuss was about it being soupy! I just followed the advice of other reviewers and stirred in 4 1/2 cups of cooked rice right at the end to absorb the liquid(1 packet of saffron rice cooked w/ 1 dry cup of white rice). Easy for a work lunch potluck because it only needs to cook for four hours.

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Baked Parmesan Perch

Reviewed: Jan. 17, 2008

Flavor wasn't great even after adding salt, pepper, and garlic powder. Had to triple the breading and butter to coat 1lb of fillets. Temperature and cooking time were perfect though.

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Smothered Green Beans

Reviewed: Jan. 17, 2008

Awesome, I've been making something similar for years only I often substitute frozen whole green beans and don't use water. I highly recommend adding balsamic vinegar to coat and a splash of sherry near the end of cooking for a kick (check the balsamic mushrooms on this site).

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Mexican Chicken II

Reviewed: Mar. 1, 2007

Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx, heaping tsp of garlic powder and chili powder, drained Rotel tomatoes, and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE!

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38 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Feb. 17, 2003

I made this dish for a romantic dinner with my boyfriend. We both loved it and I will definitely make it again. I now have a rotisserie and I can't wait to use it for this recipe.

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1 user found this review helpful

Balsamic Mushrooms

Reviewed: Sep. 7, 2002

I love this recipe and used to make it all the time but my new boyfriend doesn't eat shrooms so I make it with green beans instead and add some crumbled bacon.

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8 users found this review helpful

Marinated Flank Steak

Reviewed: Apr. 5, 2002

This recipe was so easy and tasted FANTASTIC. I always love to marinade meat in Italian dressing but this takes the cake. Luckily we ate it all because if there was any left, I would have kept eating it. Way to go on this easy, great tasting recipe. I wouldn't change a thing.

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4 users found this review helpful