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Chocolate Mayo Cake

Reviewed: May 25, 2009

I can't believe how moist this cake is because of the mayo. My boyfriend and his mom loved it. I made buttercream frosting from this sight. Will make again and again. Thank you.

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California Cole Slaw

Reviewed: May 17, 2009

I left out the bell pepper and didn't have an onion. I added some purple cabbage and thought this was awesome. Will make again. THANK YOU

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Dark Chocolate Cake I

Reviewed: May 16, 2009

So simple to make and so moist! Everyone loved it. Thank you. Will make again and again.

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Buttercream Frosting

Reviewed: May 15, 2009

very sweet. I've tried a better recipe on this website in the past. Thank you anyway

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Kentucky Butter Cake

Reviewed: Apr. 26, 2009

Made this cake exactly as written and it was the bomb! Everyone loved it. I baked the cake for 50 minutes and it was very moist. Will make again. THANK YOU

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Bisquick® Buttermilk Pancakes

Reviewed: Dec. 21, 2008

Turned out great. Served with Roasted Pecan Maple Syrup. Will make again. Thank you.

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Kickin' Collard Greens

Reviewed: Dec. 21, 2008

I wouldn't eat this, but my dad said it was good. Thank you.

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I was hesitant to try a bundle because it just seemed weird, but to my surprise they tasted awesome! lol. My guests loved them too. (used fresh green beans) Will make again for Christmas dinner. Thank you.

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Grandmother's Pound Cake II

Reviewed: Oct. 11, 2008

I scaled back the recipe to serve 10 and it came out wonderful. I drizzled the butter sauce from Kentucky Butter Cake (this website) over the pound cake. I think I just died and went to hog heaven. Thank you. Will make again.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 11, 2008

I chopped a few tomatoes on the vine and used Pastene Kitchen Ready tomato sauce. I also added 1 cup of grated cheese to the sauce. It tastes like vodka sauce without the vodka. Loved it. Will make again.

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Won Tons

Reviewed: Oct. 4, 2008

I baked the won tons at 350 degrees for 20 minutes. I think they could use a little garlic powder and/or salt next time. Very easy to make. Thank you. Will make again.

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Chocolate Cheese Frosting

Reviewed: Oct. 4, 2008

Awesome and easy frosting! I hope everyone likes it as much as me. Thank you so much.

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Cathy's Banana Bread

Reviewed: Sep. 29, 2008

I've never had luck with making any type of breads in a loaf pan so I used a bundt pan... and it worked! The sour cream made the banana bread very moist. Thank you. Will make again.

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Southern Peach Cobbler

Reviewed: Jul. 29, 2008

Not bad, but I found a better recipe on another website.

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Southwestern Egg Rolls

Reviewed: Jun. 15, 2008

I can't believe I made Southwestern Egg Rolls and they taste good! I left out the chicken and didn't measure anything. I also used traditional egg roll wrappers and it worked out perfectly. Baked 12 minutes per side at 425 degrees with Pam Cooking Spray. They're nice and crispy. Thank you for the recipe. Will make again.

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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Jun. 15, 2008

I'm sorry, but I didn't like these egg rolls. I think the major problem is I don't like green cabbage. Yuck! I left out the MSG and baked for 12 minutes per side at 425 degrees with Pam Cooking Spray. They are crispy and lower in fat. Thanks for the recipe, but I'm in no rush to make again.

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Green Bean and Potato Salad

Reviewed: Jun. 6, 2008

Changes I made: used purple potatoes, shredded carrots, red onion, cherry tomatoes, green beans. I drizzled with olive oil, s,p, garlic, onion powder, and oregeno. I will make again and will try it with the dressing provided. Thank you.

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Banana Banana Bread

Reviewed: May 22, 2008

Changes I made: used applesauce instead of butter, Splenda brown sugar blend, and 1 cup white/1 cup wheat flour. Not bad for a healthier version, but I'd stick to the original if I was entertaining. Thank you.

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Awesome Slow Cooker Pot Roast

Reviewed: May 16, 2008

I made a 3.5 lb pot roast with this recipe and it came out great. I also used beef broth and reduced sodium cream of mushroom soup. I bet the leftovers will taste awesome too! Thank you.

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