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Brandied Candied Sweet Potatoes

Reviewed: Feb. 22, 2009

Every non-sweet potato lover loves this dish!

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Scalloped Corn

Reviewed: Feb. 22, 2009

My husband was skeptical about eating this because it "sounded funny", but quickly admitted it was the best corn side-dish he's ever had. It was long gone before the mashed potatoes!

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Chicken Breasts Stuffed with Perfection

Reviewed: Aug. 29, 2008

Doubled the recipe for a dinner party, it was a huge hit. I love making this for company, it's sure to impress. I make the filling a day ahead so there is less to do in preperation.

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I substituted 1 c choc chips for butterscotch chips, and it was incredible! I also added 1/2 tsp almond, as I always do with my cookies. These disappeared in minutes! Even my mother was begging for the recipe!

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Bifana

Reviewed: Apr. 3, 2008

My mother came to visit so I made this as a welcome dinner...it was divine! Neither of us care for rhubarb, so I used a bag of frozen cherries instead. I also brined the pork in salt water with brown sugar, and it made the meat deliciously tender. The only thing I added was thyme to rub on the pork with cumin before searing it. I covered the roasting pan with alluminum foil, and it turned out tres gourmet. Thanks for this wonderful, easy recipe!

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Rosemary Mashed Potatoes and Yams

Reviewed: Nov. 19, 2007

So much flavor! It was delicious! I went pretty heavy on the rosemary, and it turned out great. Thanks for sharing!

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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Reviewed: Aug. 30, 2007

This recipe is incredible! At first I wasn't too keen on having to bake the garlic, but it was totally worth it. It's super easy to make, and everyone will be raving about it for weeks. My husband said that I ruined his "mashed potato experiences" from here on out in restaurants, becaue theirs will never be as good as the ones I made!

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Cream of Coconut Cake

Reviewed: Mar. 17, 2005

This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.

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23 users found this review helpful