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Cranberry Sauce I

Reviewed: Jan. 11, 2009

Great and easy! No need to change anything!

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Classic Spanish Sangria

Reviewed: Jan. 11, 2009

Fantastic! We had a can of mango juice on hand and added that as well along with some Contreau. It was a huge hit and this is easy to convert to a white sangaria as well with white wine.

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Great base recipe for Cranberry bread, but I highly recommend (another review recommended as well) to cook the cranberries until they pop and add some sugar. Recipe as is did not appeal to some who tried it. The tartness of the cranberries were shocking when you took a bite since they were fresh. Alternatively, coarsely chop cranberries and add 1/4 cup of sugar and let stand a room temp for 30 min then add to batter. I personally love cranberries and thought it was way too tart. The bread batter is great and moist, but the cranberries need to be sweeter.

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Downeast Maine Pumpkin Bread

Reviewed: Jan. 11, 2009

Great pumpkin bread! It makes quite a bit of batter (more than most recipes). I made two small changes, I used half the oil and used some soy milk I had on hand instead of water (some calorie savings) and upped the spices quite a bit (by hand and to taste). Gave away mini loaves for Christmas at work and they were a hit!

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Pillow-Soft Dinner Rolls

Reviewed: Jan. 11, 2009

3.5-4 Stars...I made these Thanksgiving day. I almost gave them 4 stars since they turned out very good, however it was a great deal of work for...rolls. I now know why my grandmother gave up on her homemade Italian rolls and started ordering from the Italian bakery. Time can be better spent on other great dishes..but if you have the time and want to make everthing from scratch-this is a good recipe!

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Hot Mexican Spinach Dip

Reviewed: Jun. 22, 2007

An easy and different addition to your appetizer menu.

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Feta and Olive Meatballs

Reviewed: Nov. 19, 2006

I made these for a party this weekend and they were a hit! I modified slighly by using ground turkey, adding greek seasoning and about 3/4 cup of italian bread crumbs. I also fried them instead of broil. They turned out wounderful!

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Hanky Pankies

Reviewed: Nov. 15, 2006

Like the review from Reeveth, I have a similar recipe from my grandmother. She used just used 2lbs of italian ground pork sausage. She would also add 1-2 tsp. of Worshestershire Sauce and she used 1 brick of Velveeta. I put them on a cookie sheet and freeze- then place them in ziplock baggies to pull out when needed. I have done something similar with artichokes, garlic and chicken. Delish!

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