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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Seven Layer Taco Dip

Reviewed: Nov. 17, 2009
My husband works at a hospital, and they often have "pot luck" type of lunches, as well as "parties" when people leave or doctors retire....I made this recipe for him for one of these, and his co workers practically licked the dish...I am now asked to bring this to every "food" related celebration, and in fact, I just made another big dish of it tonight for him to take in tomorrow...It is the most requested thing I have ever made!!
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Cooking Level: Expert

Home Town: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Florentine Artichoke Dip

Reviewed: Nov. 10, 2009
I make this dip ALL of the time! It is by far the absolute best version I have ever had. Kills the restaurant competition. I usually double the garlic because I love it, and I add at least an extra half cup of parmesan cheese. Like others, I use marinated artichoke hearts, but if you don't have them just squeeze a little extra lemon in if you want more zing. I never understood why tortilla chips are served with this type of dip, since it's not Mexican fare. I cut pita bread into wedges, brush with olive oil, and toast in the oven for dipping. I have also used oiled/toasted baguettes. The recipe makes a large amount, so if you're not going to use it all it freezes very well. I never get that opportunity, because it is DEVOURED every time I make it! One of my all time fave recipes!
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Photo by StacyBeer

Cooking Level: Expert

Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Slow Cooker Italian Beef for Sandwiches

Reviewed: Sep. 28, 2009
This was so good! I suggest using a chuck roast if you want to shred your meat. If you have a meat slicer then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used 2 packets of the Italian dressing mix and I used one can of beef broth and then added water to it to make 3 cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.

J.P.'s Big Daddy Biscuits

Reviewed: Aug. 27, 2009
These tasted great with blueberry jam but they really didn't rise much (could have been my fault). They looked like the little buttermilk biscuits that come out of the can. Overall a disappointment.
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Blueberry Buckle

Reviewed: Aug. 14, 2009
This is a winner. Blueberries are really cheap right now. I was told about "buckle" by a lady co-worker. This one is SOOO good. Unlike most people, I like it cold in the fridge!
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Photo by TIMCRAFT

Cooking Level: Expert

Home Town: Normal, Illinois, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Adrienne's Cucumber Salad

Reviewed: Aug. 12, 2009
I just now noticed that you're supposed to heat the dressing! OOPS! Well, it comes out wonderful even if you skip that step. I'd also suggest to decrease the dill by half. AND I really suggest peeling your cucumbers and they really soak up the dressing better!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.

Hamburger Spanish Rice

Reviewed: Aug. 10, 2009
This was so tasty! I followed the recipe exactly, except used long grain rice instead of instant. I found that with this change, I needed about a total of 1.5 cups of water (I gradually added more water as it needed it). I would suggest using a lean ground beef for this recipe because you don't drain off the fat because you brown the rice with the meat. A new family favorite!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Teriyaki Steak

Reviewed: Aug. 3, 2009
Love the recipe, however I am also a lover of t-bone and Rib-eye I used the Rib-eye and had fantastic results. Unless taking in large amounts of sodium once in a while is a problem enjoy it.
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Photo by Andy

Cooking Level: Intermediate

Home Town: Hopkinton, Iowa, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

BBQ Pork for Sandwiches

Reviewed: Jul. 26, 2009
This was great! Please take the time to put the pork in the oven with the sauce as this allows the sauce to almost caramelize and really soak into the meat. I found that my meat needed 10 hours in the crock pot (I used a 4lb shoulder roast) but I didn't have 10 hours so when I found it wasn't done at 8 hours I simmered it on the stove top for about 40 min and it was perfectly tender but not mushy. Something to add: I put a layer of thickly sliced onions on the bottom of the crock just for flavor and to keep the meat from sticking to the bottom. I also think I will leave out the broth next time and just use water and season my meat! So good and cheap!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

E-Z Drop Biscuits

Reviewed: Jul. 23, 2009
These were SO YUMMY! I served them with butter and honey and I can't stress how much we liked them! I think next time I'll make them a little bigger - maybe a 2 TBS size. A hint - spray your scoop (whatever you use to scoop out the biscuits) with non-stick spray and they'll fall right out without a sticky mess.
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Streusel Topped Blueberry Muffins

Reviewed: Jul. 11, 2009
Wowser, Bowser! These are FANTASTIC muffins. The streusel top is grand and the muffins themselves have the perfect level of sweetness. I made these in July when blueberries are really cheap, but they are worth the regular price of blueberries year around!
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Photo by TIMCRAFT

Cooking Level: Expert

Home Town: Normal, Illinois, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.

Soft Sugar Cookies IV

Reviewed: Jun. 17, 2009
These were good. I made half of the recipe and still came out with 20+ cookies that were a good size. I had to bake mine about 14 min and still weren't brown on bottom. I also would suggest spraying your pan with a non-stick spray. I thought there was a bit too much salt, will reduce next time. These don't spread much, you can place them fairly close.
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Tomato-Cream Sauce for Pasta

Reviewed: Jun. 17, 2009
This was really easy and so cheap to make! One recipe makes enough for 8 oz dry pasta, double it for a whole lb. Like others, I pureed my sauce to make it smooth, but is also really good "chunky". I used half and half instead of cream (because that's what I had). This sauce is also awesome as a base for a baked ziti - just sub ricotta for the cream, top with cheese and bake! Here's a tip: if you want to skip the pureeing step but like a smooth sauce, start out with a can of crushed tomatoes instead of diced.
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: May 25, 2009
For me, these were just "OK". I made in a muffin tin (standard size, made 12) and some had the molten center and some did not but all tasted very eggy and spongy and also lacking in flavor (and I used good chocolate). My 6 year old DD loved them though and DH said they were good - but not as good as the ones we get out. I think I'll save this dessert for an occasional treat when we eat out. Was worth a try though!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Kid-Friendly Wheat Bread

Reviewed: Apr. 16, 2009
This was very good and easy to make - I used half AP flour and half wheat. I used my bread machine to mix the dough and then let it rise in a warm oven (pre-heat to 200 degrees then turn OFF!) with a damp towel over bowl for an hour. Shaped loaves (you don't need to roll out, just shape into a rectangle and plop in buttered pan) and baked as directed. I really enjoyed the end result and this really is kid (baby) friendly as many wheat bread recipes contain honey and children under 1 year are not supposed to eat honey. These make great toast sticks for my little guy to enjoy. Thanks!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Blonde Brownies I

Reviewed: Apr. 5, 2009
I bake mine in an 8x8 inch pan and they come out great! Only thing is they tend to "mound up" on the sides and be thinner in the middle so, spread the batter thicker in the center of the pan to help even out when baking. These are SO GOOD! I hardly ever make chocolate chip cookies anymore because we like these better!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.

Almost No Fat Banana Bread

Reviewed: Mar. 25, 2009
I should have known better. Baking with NO fat always yields a chewy bread. This was really sweet and had a bad texture and even smelled strange. Stick with traditional recipes!
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Kettle Corn

Reviewed: Mar. 20, 2009
This recipe really does taste like the kettle corn you get at a fair, festival etc... Follow the method suggested by the most helpful reviewer - the 3 kernel, and 3 seconds on/off the heat method to avoid scorching. The only thing I would suggest is cutting back on the oil a bit - the end product was a bit greasy (but that may just be the nature of the beast!)
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Sweet Potato-Cashew Bake

Reviewed: Mar. 4, 2009
Hi all! This is my recipe. I'm so pleased that others have enjoyed this recipe as much as we do! When I want to start this recipe a day ahead, I just rinse off the whole sweet potatoes, put in a large pot, cover with water and boil the whole potatoes until just tender (not mushy!). Let cool a couple of min and then peel away skin, slice and continue with recipe. I've also made this with pecans instead of cashews and everyone always loves it.
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3 users found this review helpful

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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.

Creamy Chicken and Rice Soup

Reviewed: Mar. 4, 2009
I did not care for this recipe.
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2 users found this review helpful

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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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