Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 17, 2009

Was a huge hit with all my family and friends. That is saying something as we have a lot of picky eaters in the mix. BRAVO!

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Cindy

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Marion, Alabama, USA

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Stuffed Green Peppers I

Reviewed: Sep. 27, 2009

My family loved these peppers. The best part was that my son who will not eat rice ate these. He didn't even realize the rice was in them. I made these just as written except I added garlic and I also put more cheese on top. Fabulous!! Thank you!

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spfldgirl

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Springfield, Illinois, USA

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Brown Sugar Meatloaf

Reviewed: Sep. 25, 2009

This was a good basic meatloaf but I guess because of so many reviews I expected something with a real "wow" factor. The brown sugar/ketchup mixture is how my mother always made it when I was growing up so this wasn't anything new or special to me. Just due to experience I knew to 1) soak the breadcrumbs (I chose to use instead of crackers) in milk before adding to the meat mixture 2) saute the onions in olive oil vs. adding raw onion (I added garlic to saute too) 3) sugar/ketchup on top, not bottom with less sugar than the recipe calls for and 4) do not put in loaf pan; meatloaf is best when formed into a mounded loaf shape and placed on foil on top of a sheet cake/jelly roll pan. This meatloaf was not as good as the one I make with salsa that creates a very moist and tender meatloaf. It was nice to try a new meatloaf recipe but I think I will keep looking for one that does provide the "wow" for my family. Thanks for sharing the recipe.

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Blueberry Cornmeal Muffins

Reviewed: Sep. 23, 2009

I had been looking for a blueberry cornmeal muffin recipe that would be as good as the one I had at an upscale hotel and this one is even better! I have made these many, many times now and have played around with the recipe too. Don't bother changing any of the ingredients, these are perfect and best tasting just the way the recipe is written. My husband has been the "judge" of all of my variations (using whole wheat flour, less sugar, etc...) and he has said the original is definitely the winner. I did take the advice of other reivewers and add a bit more brown sugar to the batter and since I love the crunch that the cornmeal provides I do add a bit more that the recipe calls for. I use fresh blueberries so no need to coat with flour. These are also so simple to mix up that you can make them in the morning for breakfast and have amazing tasting and hot muffins from the oven for breakfast. I have found that these are best eaten on the same day as baking. They don't stay fresh that long which is not a problem as they never make it past a day in our house anyway. I highly recommend making these muffins, you will not be disappointed!

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Sep. 18, 2009

This was very good and much easier/quicker to make than I had thought it would be to make a homemade BBQ sauce. I added a bit more vinegar than the recipe called for because I like the flavor it brings to a BBQ sauce. It was delicous and easy to make. I used it to make the "Slow Cooker Barbeque Ribs" from the AR site. The meal was liked by my whole family. No need to buy store bought BBQ sauce anymore. Thanks for sharing your wonderful recipe!

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Bacon and Tomato Cups

Reviewed: Sep. 9, 2009

These were good but seemed like they could use a bit more seasoning or something. I took them to a party and people did seem to enjoy them. I substituted prepared mini phyllo cups as suggested by other reviewers and only used enough mayo to moisten the mixture. If I make these again I will definitely use something to season them up a bit though.

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Slow Cooker Barbecue Ribs

Reviewed: Sep. 9, 2009

These were easy to make and great to eat! My husband and 4 year old loved them. I gave it 5 stars because of taste and especially because of the ease of preparation. I am always looking for easy meals to make in the crock-pot to accomodate a busy schedule and this one will be made again. I did use "Big Al's KC BBQ sauce" recipe from this website in place of the bbq sauce from this recipe. It was delicious too. I had to use St. Louis style ribs because my store was out of baby back ribs. It worked just fine and was a lot less expensive too. Thanks for sharing this recipe!

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 9, 2009

This is a wonderful recipe for a great tasting and easy to prepare soup. I'm always looking for recipes that I can throw in the crock pot and this one is easily done to accomodate that. I took the advice of another reviewer and sauteed about a half of a large vidalia onion with olive oil, and one clove of fresh garlic and added some white wine once the onion was translucent. I then added the basil that I had chopped for the last 2 minutes of sauteeing. I pureed this all together with the remaining ingredients. I used one can 28 oz diced tomatoes in place of the fresh tomatoes. Much easier for me! The result was a rich, tangy and satisfying soup. Next time I will add some crushed red pepper to the onion mixture before pureeing for a bit of a bite. This is a great soup and you can easily adjust the recipe to suit your own taste.

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Dirt Cake III

Reviewed: Aug. 16, 2009

We rather enjoyed this recipe, although we made the mistake of doubling it because it sounded like the original recipe wouldn't make that much. We were wrong. We ended up with a HUGE bowl that took us nearly a week to eat. Not that I'm complaining. It's very tasty, just pay attention to the quantities. If you don't happen to have a handful of teenager always hanging around like I do, you might end up with more than you can eat.

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sandysue

Home Town: Pana, Illinois, USA

Living In: Springfield, Illinois, USA

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Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 12, 2009

I couldn't access the recipe on the night I had decided to make this so I had to wing it and go from what I remembered about the ingredients! I ended up coming VERY close to the original, except I added tamari and a teaspoon or so liquid smoke. Holy Cow did my family rave! I will definitely make this again...I'm so glad I wrote down the "new and improved" version; that's what I'll use!

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Reviewer:

Tina

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

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Baked Spaghetti I

Reviewed: Jul. 9, 2009

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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Reviewer:

Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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Upside-Down Coffee Cake

Reviewed: Jul. 5, 2009

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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Poetgrl

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Elmhurst, Illinois, USA

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Baked French Toast

Reviewed: Jun. 23, 2009

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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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 16, 2009

Very yummy cookies! No changes need to be made what so ever. FYI you can review a recipe without being a jerk about it. Just say if you like the recipe or not and why....don't insult. Be an adult!

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Reviewer:

Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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Broiled Tilapia Parmesan

Reviewed: Jun. 16, 2009

Let me start by saying that trying this recipe was an adventure for my niece and I. Neither one of us cares for fish. My son told me to try tilapia because he thought I would like it. So while my niece was visiting last weekend, we decided to try it. We found this recipe and all I can say is we are hooked! This was so delicious I couldn't believe I was eating fish. The topping was fabulous especially where it browned the most. Thanks Phoebe for making fish a part of my diet!

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spfldgirl

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Springfield, Illinois, USA

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Asparagus with Garlic and Onions

Reviewed: Jun. 16, 2009

This was very tasty. We didn't use as much butter as the recipe called for and the aspargus turned out just fine. We added more garlic and a some red pepper flakes. Very good. I will be making this again. Thanks for sharing.

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spfldgirl

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Springfield, Illinois, USA

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DeeAnn's Cheesy Bacon Cabbage

Reviewed: Jun. 16, 2009

I made this last night after buying fresh cabbage at the local farmer's market. The only thing I did different was to sautee onions and garlic before adding the cabbage to the pan. I think this may have been bland if I hadn't done that. Some reviewers said this didn't need the cheese so I tried it with and without and I personally prefered it with the cheese. The cheese added another layer of flavor. Thanks for sharing. We really enjoyed your recipe.

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spfldgirl

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Springfield, Illinois, USA

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Beef Noodle Bake

Reviewed: May 19, 2009

I made this recipe mostly as written. Only difference I made was using real garlic instead of garlic salt. My boyfriend loved it; I thought it was good but not great. I will make again only next time I will add pepper or red pepper flakes as I thought it was missing something. Thanks for submitting.

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spfldgirl

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Springfield, Illinois, USA

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Four Cheese Macaroni

Reviewed: May 18, 2009

I can't figure out what all the rave reviews are about. I made this recipe exactly as written and was unimpressed. Not enough cheese to pasta ratio. Maybe doubling the cheese would help. The flavor wasn't bad, but my 3 year old who loves macaroni and cheese wouldn't eat this. It wasn't creamy like mac n' cheese should be, it was dry. I was looking for a recipe that was better than the one I have used for years and this is not it. I think the best base for mac n' cheese is a roux made into a cheese sauce. I will keep searching for an ultimate macaroni and cheese recipe.

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Reviewer:

Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Vanilla Wafer Cookies

Reviewed: Apr. 20, 2009

Very good cookies but don't stay soft. They were hard the next day. I have yet to find a cookie recipe where the cookies stay soft. I like chewy cookies.

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Reviewer:

Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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