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Honey Glazed Pea Pods and Carrots

Reviewed: Jul. 23, 2008

I would definitely recommend steaming the vegetables as opposed to boiling them, especially if you prefer them with a bit of a crisp/bite to them. I saw lots of reviewers had mentioned that it was kind of bland so I went ahead and added some soy sauce and thought it was a great combination. Didn't thicken up as much as I'd like, but that could very well be me.... cornstarch and I don't always get along!

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Oven Baked Jambalaya

Reviewed: Mar. 7, 2008

I was really pleased with both how relatively easy this was to make and how well it turned out. I used shrimp, clams (shucked), chicken and kielbasa. Didn't omit any of the veggies, and used long grain brown rice instead of the white rice, but otherwise followed the recipe exactly. I felt like it was a little on the soupy side, so just cooked it longer than called for. I also wish it was a bit spicier which I'll just adjust next time by adding in some more spices or I'll use spicy sausage. Definitely worth making again though

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Four Cheese Sauce

Reviewed: Dec. 18, 2007

If you like (well more like if you love) cheese, then this will be the sauce for you. But, you have to really really love a cheesy sauce otherwise it will just be too much- too much cheese, too rich, too creamy. I love cheese, so this is a great sauce for me that I've incorporated into other non pasta dishes and found it goes well with other dishes- chicken, veggies, etc.

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Cheese Cake Cups

Reviewed: Dec. 18, 2007

I love to make this dessert! It tastes great, and is so easy to make. The first few times I made it, I stuck with simple toppings but am really enjoying messing around with different flavors. I would recommend larger muffin cups, and I tend to stick with at least two wafers on the bottom.

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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Reviewed: Dec. 18, 2007

This is a relatively simple recipe that you can definitely modify to fit your tastes. A few things: - The recipe calls for roast beef, which is definitely easy but kinda gives the salad a deli feeling. If I make this again, I might use shaved beef. - Like a few other reviewers mentioned, I never actually put the dressing on the salad, which has helped to keep it fresh for a few days. I have found that the other flavors have really begun to mix sitting together. - I also used rice noodles (udon), and just 8oz at that- which to me almost felt like too much.

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Wilderness Place Lodge Cookies

Reviewed: Dec. 5, 2007

These cookies rock! For me, they have become the ultimate cookie to add different stuff to (toffee, nuts, dried fruits, the list is endless!) They also freeze really well and so when I make them, I tend to make like double or triple the amount and am always excited when I remember those hidden gems of frozen cookie goodness.

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Polenta and Vegetable Casserole

Reviewed: Dec. 5, 2007

So, while I really loved the flavor combinations of this dish, if I make it again, I will definitely pay attention to the water content of the vegetables I'm using- we had more of a polenta mush situation when I made it. But, easy enough to make and an interesting way to eat vegetables.

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Caramel Pecan Pie

Reviewed: Dec. 5, 2007

I made this pie for my pecan pie loving boyfriend who was a huge fan! The only thing that I might recommend (and that I'll be sure to do if I ever make this again) is to use a deep dish pie pan- the regular sized one was overflowing after baking!

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Feta Cheese and Bacon Stuffed Breasts

Reviewed: Dec. 5, 2007

I'll definitely give this one a try again, but maybe with some tweaks: - I followed the suggestion of other reviewers and wrapped the chicken breast in bacon, as well as stuffing it. I never thought this was possible, but it was actually too much bacon. Wow. - You definitely need to pound the breasts out, or you'll end up with stuff oozing all over the place, and it also makes for an interesting baking experience. Otherwise, we liked the flavors, and the way the different textures worked together.

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Zesty Zucchini and Squash

Reviewed: Dec. 5, 2007

I actually really loved this recipe, and the possibilities are endless for ways to make it your own. The one mistake I made was too much tomato- it became almost pasta sauce like, which is definitely not the desired effect.

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Amy's Garlic Egg Chicken

Reviewed: Dec. 5, 2007

This is definitely a keeper in my house. Like others suggested, I used two egg yolks, and as we're garlic fans (fanatics even?). The chicken was incredibly moist- I marinated it for almost 6 hours- and we really loved the egg/garlic mixture on top of the chicken. I'll be making it again for sure

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German Apple Pancake

Reviewed: Aug. 14, 2006

Maybe it was me, but it never rose and ended up just tasting eggy and flat. The apples tasted great though!

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Oranged Cranberry Sauce

Reviewed: Nov. 20, 2005

This recipe rocks! I am not a fan of cranberry sauce but love this. It's got a great mix of flavors and doesn't taste like typical cranberry sauce. Also, it smells amazing when it's cooking, which is always a nice bonus.

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