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Joy's Prizewinning Trifle

Reviewed: Oct. 4, 2009

Great recipe. The only thing I would change is that I'd mix the pudding with milk like one of the reviewers suggested...or maybe sift the pudding mix. It was a little chunky, but still tasted great.

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We've made this at 2 parties this summer and given out the recipe and had it at 2 other parties since then. It's a big hit and everyone loves it. I don't use canned chicken, just boil chicken breasts and shred them.

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Company Fruit Salad

Reviewed: Aug. 11, 2009

I made this using the same combination of fruit, but used lime yogurt in place of the dressing and added marshmallows and coconut. Very tasty!

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Sunday Best Fruit Salad

Reviewed: Aug. 11, 2009

Hands down...awesome recipe.

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Melon Ambrosia

Reviewed: Aug. 11, 2009

I went out on a limb on this one compared to another recipe I had chosen that had more reviews. Everyone at the party loved it and was asking what was in it. Sometimes its best to keep it simple.

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Italian Confetti Pasta Salad

Reviewed: Aug. 11, 2009

This is very good. 1c mayo is pretty standard for pasta salad...I didn't think it was too much at all. I used a green pepper and approx 1 T dried basil because that's what I had. I think maybe adding some bacon would put this over the top for me. It is very similar to the bacon ranch pasta salad from this site that my family loves, but I like the flavor of the the garlic/basil over the ranch. Now to convince the rest of the family...

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Cucumber Sandwich

Reviewed: Jun. 1, 2009

We totally loved these...made them when we were camping. Added bacon...it was like a gourmet BLT. My non-veggy eating husband loved it.

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Fluffy French Toast

Reviewed: Mar. 15, 2009

This was awesome french toast. I followed the recipe exactly, but used 1/2 and 1/2 because we had some and used texas toast for the bread...it was perfect. For me there is nothing worse than soggy french toast, and this had a nice crunch to the outside and great flavor. Also, if you're like me and try mixing french toast batter with a fork...its worth the extra effort to get out the beaters for this so you don't end up with eggy spots. I actually used an immersion blender and it worked great.

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Too Much Chocolate Cake

Reviewed: Dec. 4, 2008

Three words: To die for. I made this for a holiday party dessert contest at work and beat out the cheesecake guy finally after years of trying. I think the baking time is a little off though. I cooked it in 2 9" round cake pans at the same time for 55 minutes. It came out perfect and I layered them with the Chocolate Fudge Buttercream Frosting from this site. I used mini chocolate chips and sprinkled a few in with the frosting.

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Chocolate Fudge Buttercream Frosting

Reviewed: Dec. 4, 2008

I used this on a layered version of Too Much chocolate cake and won the dessert contest at my holiday party. I tried making a similar recipe and it came out gritty...I think the key in this is the fudge and sifting the ingredients. Next time I'll try omitting the milk for a thicker piping texture.

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Chocolate Frosting I

Reviewed: Dec. 4, 2008

Rating the recipe as written, I don't think it was very good. The taste was what you would expect from chocolate frosting, but all I could taste was the vanilla, and the texture was awful. I ended up scrapping it and using the Chocolate Buttercream frosting recipe on this site. The ingredients were almost the same, but called for hot fudge sundae chocolate as well. The main difference in preparation was that it called to sift the ingredients. I may have had more luck with this if I had sifted, but as written the result was very grainy and not something I would recommend.

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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 14, 2008

This was really good. I was looking for a recipe to use up a pomegranate. I made a few modifications based on what I had on hand. I used shallots in place of onions in the viniagrette. I cooked pecans in sugar and let them cool, chopped them and used in place of almonds. I used granny smith apples for crunch and half of a pomegranate...squeezing the juice over the salad and picking out the fruit. Instead of spinach, I used romaine. I had some gorgonzola cheese crumbles to throw in, but they had spoiled, so I omitted cheese altogether. My husband swears by ranch and he really like this salad.

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Scrambled Eggs Done Right

Reviewed: Sep. 29, 2008

These were great. Kids loved them and asked for seconds. Made them as per the recipe with a little salt and pepper and cheddar cheese on top.

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Sausage Casserole

Reviewed: Sep. 19, 2008

We made this in a dutch oven while camping and used freeze dried hashbrowns and a little california style garlic salt and it was amazing.

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Herb Rubbed Sirloin Tip Roast

Reviewed: Sep. 19, 2008

Forget pot roast...this is our favorite way to eat roast. We usually cook it on the grill for easy cleanup...plus it cooks faster and comes out perfect on the inside.

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Butternut Squash Soup

Reviewed: Sep. 19, 2008

This was good. My family liked though they thought they wouldn't. They said it tasted like cheese soup. I halved the recipe and it was almost too creamy, so like others, next time I would cut down the cream cheese a bit.

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Creme Brulee II

Reviewed: Sep. 18, 2008

I give this a rating based on making it as the recipe was written. I baked these for over an hour hoping they would firm up more and it never happened. This was a waste of time for me. Adding more egg yolks might help next time, but then it would be a different recipe, right? I'll keep searching for a creme brulee recipe that works.

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Chicken Pesto Paninis

Reviewed: Sep. 18, 2008

This was good. I made panini bread for the first time from scratch...very easy. I grilled some chicken breasts and sliced them and used red pepper since that's what I had...delish. The only thing I really did differently was I spread a little mayo on the panini before the pesto.

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Grandpa Hubbard's Oatmeal

Reviewed: Sep. 8, 2008

This was pretty good. I added cinnamon and raisins but thought that it was too much non-dairy creamer...I would use less to taste next time. My kids loved it, but it was just too creamy/mushy for me.

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Southwest-Style Egg Rolls

Reviewed: Sep. 8, 2008

These were a hit. I made them in advance and froze them for a party. I used carne asada in half and shredded chicken in the other half and omitted the spinach. I also served them with Amy's Cilantro sauce and it was great!

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