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Chocolate-Zucchini Cupcakes

Reviewed: Aug. 15, 2009

Nothing special. Bland in my opinion.

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Easy Monster Cookies (Cookie Mix)

Reviewed: Jun. 15, 2009

Not even close to homemade.

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Very good! I marinated them in the frig for about an hour. I added onions cut into rings and marinated them as well. I put the onions in the oven sooner because they take longer. I also added a little bit of rosemary. My only complaint is they are quite greasy. Excellent flavor. I will make again with less oil. Thanks for the recipe!

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Corn Dog Muffins

Reviewed: Apr. 24, 2009

These are great. I make them with veg dogs. Yum! Not sure why some say they didnt turn out for them. Several of my family members have been making these for years.

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Summer Zucchini Casserole

Reviewed: Apr. 5, 2009

I made some changes to cut the fat way back. I used cream of mushroom-reduced fat. Refused fat sour cream and about 1/2 stick of butter instead of a whole stick. Im sure its way better the other way but i dont like to eat all that fat. I would make it again.

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Grandma's Slow Cooker Vegetarian Chili

Reviewed: Apr. 5, 2009

Just AWESOME! I made some changes based on what i had on hand. I used 2 cans of black beans. I pureed one of them with a little veg broth.(could not find black bean soup) I used great northern instead of garbonzo. I used the bigger can of baked beans. Skipped the parsley, oregano, and basil. Added more chili powder and added cumin. Perfect! Cooked several hours longer. WAY better the next day! WOW!

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Black Bean Vegetable Soup

Reviewed: Mar. 25, 2009

I made a few changes and it was pretty good. I probably would not make it just for me again but my boyfriend LOVED it. I used 2 1/2 cups of organic broth. It was then the perfect thickness for my taste. I also added Tony Chachere's "More spice" seasoning which i think really made it and makes everything tastes better. I did not have carrots but added 2 stalks celery instead.

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Parmesan Mushrooms

Reviewed: Feb. 23, 2009

This was awesome! I ate almost the whole thing in one sitting. I put it on toast with butter....i know it sounds weird but it was yummy!

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Sweet-Sour Pasta Salad

Reviewed: Nov. 12, 2008

My family and i have made this for many yrs since we got the recipe out of TOH. I use about 1/4 cup sugar less. I also add black olives and use veggie spiral pasta. Plum tomatoes work the best because they are less watery. I wonder how sunflower seeds would taste in here?

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Ginny's Cauliflower and Pea Salad

Reviewed: Nov. 4, 2008

This was awesome! I loved the dressing. I actually used light Miracle Whip in place of the Mayo. I added slightly more vinegar and mustard. I used real sugar. I used very little salt. Sunflower seeds and almonds add a great flavor and crunch to this recipe. I will make this again!

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Almost Eggless Egg Salad

Reviewed: Oct. 28, 2008

WOW! I have always liked egg salad but realize it is bad for you and i eat very little animal products. I can literally sit down and eat the whole thing. I only let it sit an hour before having some on toast. I used light mayo and added an extra TBSP. I also doubled the celery and onion because i love the extra crunch. Cant wait to try it again after it actually sits awhile. I WILL BE MAKING THIS ALLEAST MONTHLY. EXCELLENT! THANK YOU!

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Artichoke Spinach Lasagna

Reviewed: Oct. 28, 2008

I was very excited to see a recipe like this. I love artichokes and spinach. I am vegetarian but made this for two meat-eaters. They loved it and went back for seconds and thirds. For sure a favorite. They only thing i did different was use only 2 cups of shredded cheese because its all i had on hand. Thx for the recipe!!

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Southern Peach Cobbler

Reviewed: Aug. 16, 2008

It was wonderful! Everyone raved about it! I used fresh over-ripe peaches, which i believe made it even better! It would probably be better with more topping as others suggested. For those who said its not juicy must not be using good peaches. It was just right for me. I dont think i would change a thing except maybe double the topping. Thx!

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Peanut Butter Sandwich Cookies

Reviewed: Mar. 9, 2007

WOW!!! ABSOLUTELY WONDERFUL!!! My mom is not a PB cookie fan and she about died when she tried one. I excepted them to be good but not that good. I used a cookie scoop and then made that into 2 ball and ended up with 39 sanwiches. I froze some and hope they will be okay. I love how nice and soft they are. They are not crumbly like a lot of PB cookies. DON'T SKIP THIS RECIPE! Thanks Tracy!

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To Die For Blueberry Muffins

Reviewed: Feb. 15, 2007

These were very good. Nice texture. I used frozen blueberries. I made 12 regular sized muffins and decreased the temp to 350 because of the frozen berries and just baked them longer. I also just made 1/2 of the topping and that was the perfect amount. And I used brown sugar instead of white for the topping. Will be making again!

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Peanut Banana Muffins

Reviewed: Feb. 15, 2007

Wow! These are great. They have a very nice banana taste and such a nice moist texture. The perfect banana muffin!

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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 15, 2007

I am very impressed with this recipe. I made the cookies the other day and did not think they would be this good. I love chewy cookies and these live up to there name. The only thing I did different is use chocolate AND peanut butter chips. Like some others said they don't spread out much when baking.

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Popularity Cookies

Reviewed: Feb. 9, 2007

I loved these! I used club crackers and I used toffee instead of the almonds. The only thing I would do differently next time is melt the chips on the stove top. I had a hard time getting them to melt.

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Caramel Filled Chocolate Cookies

Reviewed: Feb. 8, 2007

Very good cookie. The only change I made was adding 1/4 cup flour to make the dough easier to work with. I then did not have to refrig the dough. I just lightly floured my hands. Oh, I also drizzled the tops with melted choc chips and almond bark. Will make again!

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Chocolate Praline Layer Cake

Reviewed: Feb. 3, 2007

Actually a Pillsbury recipe. I have made many times for family gatherings and everyone always loves it. If you butter the cake pans well, let them cool for 5-10 minutes, flip them and firmly pat the bottom of the pans they will not stick. Also pull the pans up very slowly and evenly. If one side starts to stick just carefully use a knife to loosen it. I recommend making the day before serving because the flavors blend nicely overnight. Thanks for the great recipe!

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