Honey Roasted Red Potatoes

Reviewed: Dec. 29, 2009

These were very yummy. I knew they would take longer than I was going to have to roast them, so I did boil them for just long enough to soften them ever so slightly. I then used a large non-stick cookie sheet since I had doubled the recipe for a larger group of people. I stirred them several times while they were roasting. It still took about 45 minutes for them to develop the nice crunchy caramelized surface I was going for. Everyone loved them. The only thing that I think they needed was more than a pinch of salt. I sprinkled some kosher salt over them after I put them on the pan, and it was perfect. Also, for our tastes, it was just the right amount of sweetness. I will be making these often.

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Raspberry-Glazed Rosemary Chicken

Reviewed: Dec. 29, 2009

A nice change for boneless chicken breasts. Made as written with the exception of the mustard which I didn't have on hand. So I used regular Dijohn. I do question the cooking time however. After 20 minutes at 350*, this dish was no where cooked. Possibly I should have flattened the breasts first. But I fail to see this in the directions. Added at least 20-25 minutes on to the cooking time. Not sure if I'll make this again, but might be well worth tweaking!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Easy to Remember Pie Crust

Reviewed: Dec. 29, 2009

I definitely don't agree with the part of the description that says it's not for novices! This was the easiest pie crust ever! I've never made a pie in my life from scratch, but I decided to try my hand at it for Christmas. I used this recipe for my apple pie, and it turned out beautifully!

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Shannon

Cooking Level: Intermediate

Home Town: Searcy, Arkansas, USA

Living In: Wasilla, Alaska, USA

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Beef and Broccoli

Reviewed: Dec. 29, 2009

Wooow!

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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1-Dish Taco Bake

Reviewed: Dec. 29, 2009

Three starts because this dish was quite dry. I wondered how it could be possible to get the crust cooked. But it did! The crust reminded me of couscous. That's why my husband didn't like it, and I did. For seasoning I used the taco Seasoning 1 from this site. Very good! Will not make this taco bake again.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Merlot-Peppercorn Steak Sauce

Reviewed: Dec. 29, 2009

Reminded me of peppercorn steak I had in Germany at a castle while I was there waiting to come home after being sent there from Afghanistan. It was the first real thing I had been able to eat and keep down so this is very special to me. I too added cream to it because the sauce I had also had cream but everything else was the same. Thank you for bringing back excellent memories!!

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Divemistress

Cooking Level: Expert

Home Town: Downers Grove, Illinois, USA

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Easy Sausage Strata

Reviewed: Dec. 29, 2009

I'm giving the recipe five stars even though I didn't follow it exactly. I wondered how it would come out if I didn't let it sit for eight hours before baking so I decided to bake it right after combining all the ingredients. It was good but I think it'll be better next time if I let it sit overnight. I also added onions and green bell peppers.

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joyler

Cooking Level: Intermediate

Home Town: La Habra, California, USA

Living In: Fullerton, California, USA

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Creamy Vanilla Pudding

Reviewed: Dec. 28, 2009

My family basically finished this in less than 2 days! I made 10 servings. I followed the recipe exactly. However, towards the end, I left it on the stove a bit longer so that it could be thicker and creamier instead of liquidy. I served it warm with fresh blueberries and dried apples. Everyone loved it! Serving it with any type of fresh fruits is strongly encouraged! :) I'd give this recipe a 4.5 (if there were such a thing!). Thanks for the recipe!

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Kathryn

Cooking Level: Beginning

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Chocolate Chip Sprinkle Cookies

Reviewed: Dec. 28, 2009

I think these were very average. These cookies are very greasy, and even when taken out of the oven when lightly browned, turn crunchy (and not just because there are rice crispies in them). I had to wipe my lips off because of all the butter in the cookies--not pleasant at all! I thought they'd be a good change of pace with the different ingredients, but was disappointed.

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ESHIPLER

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

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Cream of Mushroom Soup II

Reviewed: Dec. 28, 2009

This was a great..quick recipe! I loved it and my husband who ordinarily doesn't like mushrooms gobbled it up!! The only changes I made were I added yellow onions and chopped celery finely. Wonderful to say the least!!

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Nicole

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Sugar Cookie Icing

Reviewed: Dec. 28, 2009

It was so sweet it made my teeth hurt. On the other hand, it was easy to work with and dried quickly - took another readers suggestion to add a little more milk (in exchange for losing some shine), but that then your cookies would dry faster. Mine were dry in two hours and looked great. However, the next day, the icing had developed white spots!! If anyone has any ideas on that I sure would like to know. This icing did make for a beautiful cookie, and I will more than likely use it again. Just really, really, disappointed by the white spots.

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Julie

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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The Best Rolled Sugar Cookies

Reviewed: Dec. 28, 2009

These cookies had a wonderful flavor and texture. The dough was extremely to handle and the rerolled dough was just as good as the first round. I did follow others' suggestions and roll with confectioners sugar instead of flour and I rolled between wax paper (which would stick to the table with water - we couldn't find tape to hold the parchment down!!)My only disappointment was the cookies did puff some. My points on stars, for instance, were not as crisp edged as I had hoped for. I am an experienced baker and this is by far the best sugar cookie recipe I ever found. I will put it into my rotation. Thanks for sharing!!

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Julie

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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Slow Cooker Sausage with Sauce

Reviewed: Dec. 28, 2009

Great as is! I only altered the ingredients because I didn't have any spaghetti sauce. I added an extra pepper, half an onion, 4 cloves of garlic and a beer. Took out half the sauce and took the boat motor mixer to it to thicken then mixed with the remaining sauce. This made it more of a "Ball Park" version.

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Uther's

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Sue's Hot Fudge Sauce

Reviewed: Dec. 28, 2009

Delicious and easy! As good or better than any store-bought.

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Kimberly Harvey

Cooking Level: Expert

Living In: Quartz Hill, California, USA

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Empanadas

Reviewed: Dec. 28, 2009

They were good. No doubt it needed more flour. Still good, thank you for the recipe.

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Carmelita

Cooking Level: Beginning

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Sausage Barley Soup

Reviewed: Dec. 28, 2009

the flavors mingle perfectly in this soup into a taste sensation! my husband hates spinach but I didn't tell him what it was and he is addicted to this soup. I make it at least once a month.

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Liz H.

Cooking Level: Intermediate

Home Town: Castle Rock, Washington, USA

Living In: Chehalis, Washington, USA

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Dee's Roast Pork for Tacos

Reviewed: Dec. 28, 2009

I will never buy pre-packaged taco seasoning again. Throwing this in the slow cooker has made taco night tastier and easier than ever.

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Liz H.

Cooking Level: Intermediate

Home Town: Castle Rock, Washington, USA

Living In: Chehalis, Washington, USA

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French Apple Pie with Cream Cheese Topping

Reviewed: Dec. 28, 2009

hooray! a recipe for the pie-crust challenged individual. this is easy, fast, and delicious. I've made it several times now.

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Liz H.

Cooking Level: Intermediate

Home Town: Castle Rock, Washington, USA

Living In: Chehalis, Washington, USA

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Marshmallow Ice Cream Topping

Reviewed: Dec. 28, 2009

This was my first time making marshmallow sauce, so I may have done something wrong. Mine came out yummy - but a pale shade of caramel, not white. The syrup turned lt.brown while cooking. Is this the way it's supposed to be? I've made simple syrup before, but never with milk added. Still very good though!

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craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Richmond, Kansas, USA

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Easy Homemade Vanilla Ice Cream

Reviewed: Dec. 28, 2009

VERY easy! I thought OMG this is gonna be too sweet or too much vanilla! I made it and tasted throughout the process, and until it is frozen (not out of the machine, but frozen) it tasted Crazy to me. But once I put it in the freezer and let it freeze. WOW Great ice cream! Thank you for sharing this with us! I will be using this one again! and Didn't Change a thing about it (which is unusal)

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