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Featured Cook

raymi

Cooking Level: Beginning

Home Town: Petersburg, Illinois, USA
Living In: Springfield, Illinois, USA
About me:
 i am a sixteen-year old.

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Newest Cooks

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blkdiamond 

Cooking Level: Expert
Home Town: Springfield, Illinois, USA
About me: I'm a nurse working on my bachelors degree, i love to cook foods from different countries
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Mari 

Home Town: Springfield, Illinois, USA
About me: I'm Married I have three children and one granddaughter

Bobbe05 

Cooking Level: Intermediate
Home Town: Springfield, Illinois, USA
About me: I'm a retired office manager,now a housewife. There's just my husband and I at home. I have 2 daughters, grown and married. I have 2 beautiful grandson. I love being able to t…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.

Baked Spaghetti I

Reviewed on Jul. 10, 2009 by Jessi 
VERY GOOD!!! If you gave this a bad review, I think you did something wrong. I used spaghetti sauce and the mushroom soup (and I don't even like mushrooms) and it was soo good. Creamy and delicious. Do not leave the soup out. Oh, I added garlic too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Upside-Down Coffee Cake

Reviewed on Jul. 6, 2009 by Poetgrl 
This is a wonderful cake. I used too small of a pan (9 inch square) and had a bubbling over problem with the caramel, so beware of that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.

Baked French Toast

Reviewed on Jun. 23, 2009 by Hud 
This is a very good recipe and even better since it can be prepped the night before. I used a good loaf of vienna bread which worked out very nicely. I didn't have half and half so I used a milk/cream mixture which turned out just fine. I also didn't realize until the morning that I did not have any corn syrup so I use real maple syrup in it's place. It actually made more sense to me anyway, so I think that will be a permanent substitution for me. I also halved the recipe because we didn't need a 9x13 pan for my small family. I followed the recipe exactly other than that. My family really enjoyed it for a special father's day breakfast. The top had a nice crunch and the bread was soft. My son called it "french toast cake" because it had a layer of egg custard on the bottom. Next time I make it I will probably reduce the eggs to 6 as some other reviewers have suggested. Easy and delicious. Thanks for the recipe.
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