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These are so sinful! I didn't change a thing, but I drizzled some dark chocolate over the top by melting some semi-sweet choco chips in the microwave, putting them in a plastic bag, snipping a very small hole in the corner to drizzle. They were pretty and delicious!

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Eggplant Parmesan II

Reviewed: Sep. 24, 2011

Things I changed: Let eggplant sit well-salted for 30 minutes and rinsed and dried to reduce bitterness of the eggplant. Added parmesan to breadcrumbs. Baked eggplant in oven 7 minutes each side at 450 to make crispier. Then added fresh herbs (rosemary, basil, oregano) on top of the cheese layers. My husband gave me the big eyes when I told him I was serving this for dinner. He doesn't care much for eggplant, nor does his mother. However, they were reaching for more, amazed at how delicious it was, and MIL was raving about the flavor to friends. This is a keeper.

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8 users found this review helpful

Fig and Olive Tapenade

Reviewed: Sep. 24, 2011

Delicious! Based on other reviews, I added the rosemary and thyme to the figs as it reduced so it wouldn't be "twiggy". I used fresh figs because that is all I had. Served over goat cheese. Everyone was so impressed. I will definitely be serving this again - especially during the holidays.

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3 users found this review helpful

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Reviewed: Jun. 3, 2009

My husband does not typically favor pasta salad (especially for a meal), but he did say that this was the best he's ever had. The only thing I altered was using whole wheat fusilli pasta instead of shells and I didn't use the entire amount of dressing prepared. But BE WARNED! This is a pretty potent recipe (with the garlic/onions). Don't plan on breathing on anyone for a while. If I make it again, I will try to saute (or grill w/ the other veggies) the onions or cut back on the amount of raw onions. And I love onions.

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Chocolate Covered Easter Eggs

Reviewed: Apr. 12, 2004

These were so yummy! My mom and I had so much fun making these. Everyone was so impressed and they disappeared so fast. With a few adjustments, this recipe is perfect! Taking advice from a previous review, I used a teaspoon of peppermint extract in the plain portion - these were so yummy. I will make these again - next time I will make the delicious peanut butter and peppermint, and maybe play around with other flavors, as the coconut and chocolate weren't a huge hit. Maybe the coconut ones needed extra coconut flavoring (extract?) and the chocolate ones were really dry. Also, I had to keep these refrigerated so they wouldn't melt... next time I will use quality dipping chocolate instead of chocolate chips with vegetable oil so they won't melt in your hands (and I needed a LOT more dipping chocolate than this recipe calls for). I also dipped the tips in different colored white chocolate so you could see which flavors were which. Hint: 2.5 pounds of powdered sugar equals 9 and 1/2 cups. Does anyone have any ideas about how to shape eggs???

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7 users found this review helpful

Italian Easter Cookies

Reviewed: Apr. 9, 2004

I don't have an ounce of Italian in me and I really enjoyed these cookies. I am suprised at the negative feedback of some. My mom and I had so much fun making these cookies and using pink and yellow frosting to make them more Easter-ish. The almond really makes these delish. The only thing I did differently than the recipe was the shaping of the cookie. After rolling them into balls, I smashed them flat to about a half inch... probably a lot less time cosuming than typing them in a knot. I am excited to give these away to friends in a mini-Easter basket along with the chocolate covered easter eggs on this site. Yummy Easter treat - I will make these again!

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2 users found this review helpful