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Chewy Brownie Cookies from Crisco® Baking Sticks

Reviewed: Mar. 26, 2012

Really good and super fast and easy! Different enough to stand out.

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Monte Cristo Sandwich - the Real One

Reviewed: Feb. 28, 2012

Very good. The family and guests liked them. Definitely weren't fancy like the restaurant ones, but I cooked in a little oil and butter. Took a lot of hands for a large batch. Needed 4x the batter for 15 whole sandwiches.

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Pear and Blue Cheese Pastry Triangles

Reviewed: Feb. 8, 2012

Quite good and exotic. Couldn't find puff pastry cups so I shoved puff pastry squares into mini muffin cups. Not the best presentation. I would use less onion next time, maybe only 2. Took 40 minutes to cook down like it said. Presented nicely. Put the blue cheese on after cooking, but I'd maybe put half inside next time for more blue cheese flavor. Time consuming but easy and classy.

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Apple, Cranberry, and Pear Crisp

Reviewed: Jan. 30, 2012

Tasty, but I think I would try a different topping. I used Granny Smith apples, because that's what I bought, but they were quite a bit more firm than the pears in the final dessert.

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Alabama Pulled Pig

Reviewed: Jan. 12, 2012

Really good and super simple. Just needed a longer day to put it in the crockpot. Maybe overnight next time. Used a pork shoulder with single recipe, no butter or water in the crock for 10+ hours.

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3 users found this review helpful

Garlic Potatoes and Ham

Reviewed: Jan. 3, 2012

This was good. More fresh tasting than the typical ham/potato/cheese casserole. I couldn't find the Savory Herb with Garlic soup mix for the life of me. Not sure if it's even made anymore. I used a sauce mix for creamy pesto. I added some water, too, about 1/3 cup, as the dry packet seemed not so allow for proper steaming.

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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Dec. 16, 2011

We really liked this! For the 12 of us, I used 6 large boneless breast halves, the onion, butter, 1 can cream of chicken and one can cream of celery, only one package of 10 biscuits, cut into quarters, and added salt, pepper, poultry seasoning and marjoram. I also added 1 1/2 to 2 cans of chicken broth. I cut up the chicken before placing the dumplings. We had leftovers and I'll need more broth to make it soupy again, as it absorbed or the kids got all the juice. Mmmmmm....comfort food.

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Smoky Roll Ups

Reviewed: Dec. 14, 2011

These were really good. I would make them again. Used dried beef and havarti cheese. Couldn't find smoked beef or even corned beef. Not really fancy enough for company unless the chicken is trimmed well, but a great variety meal for the family.

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Baked Oatmeal Squares

Reviewed: Dec. 14, 2011

Those that ate these liked them a lot. But they were passed by by most people at the breakfast buffet. I made them in muffin cups. Though they weren't beautiful, they were good and healthy and I'd make them again. Kids like them with vanilla yogurt on top.

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Brunch Strata

Reviewed: Dec. 6, 2011

Very flavorful, very good. Skipped the mushrooms for personal preference and used half light-cream cheese. Not overly cheesy taking, surprisingly. I also used whole grain bread from Costco. Maybe tasted heavier, but I'm not sure and it certainly was good!

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Cranberry Streusel Pie

Reviewed: Nov. 28, 2011

I really liked this, but thought that the "streusel" top left a lot to be desired. The filling was very good, though, and a different streusel would be easy to do. I used 1 1/4 cups of sugar and chopped the cranberries in the food processor as others suggested. Great option for Thanksgiving or Christmas.

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Grandma's Chicken Noodle Soup

Reviewed: Nov. 18, 2011

This was really good. Did as another reviewer suggested and took the meat off of a rotisserie chicken boiled in the stock. Also added some additional breast meat, sliced carrot, garlic powder, white pepper and some salt at the end.

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4 users found this review helpful

Milk Tart

Reviewed: Nov. 4, 2011

This was really good, unique and simple. I had trouble with the crust, though not with it sticking badly. There just didn't seem to be enough for two pies. That said, it puffs up with cooking so it can be very thin in the plate prior to the oven. DO NOT use pie crust weight beans without a solid, one-piece layer between. I had two pieces of parchment and the beans rolled in between so that they baked into the puffed up crust. ICH!!

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1 user found this review helpful