Cheeseburger Meatloaf

Reviewed: Nov. 24, 2009

This was great! I used ground turkey instead of beef. Will make this again.

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Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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Slow Cooker Pheasant with Mushrooms and Olives

Reviewed: Nov. 24, 2009

Another hit in my family. It appeals to all ages. The kids had friends over the night I made it. Everyone loved it. I used ground turkey instead of beef. It turned out great!

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Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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Orange-Honey Glazed Ham

Reviewed: Nov. 24, 2009

This was really easy and everyone in my family loved it!!! Will make this again. It's a keeper.

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Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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Absolutely perfect!!! I followed the recipe exactly, and it turned out perfect. Took the advice from another review and waited until it reached a full rolling boil before starting the 1 minute timer. Also, before boiling the other ingredients, I measured out the oats, then plopped the peanut butter on top of them, made a dent in the middle of the peanut butter & poured the vanilla in it. This way it was easy to add all 3 of these ingredients immediately after removing the pan from the heat. They turned out perfect - set up nicely, and were not too dry nor too gooey. My husband wants me to make these every week now!

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Toasted Garlic Bread

Reviewed: Nov. 13, 2009

Quick, easy, and impressively delicious! Thank you!

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Sugar Cookie Icing

Reviewed: Oct. 30, 2009

This is EXACTLY the kind of icing I've been looking for! I used vanilla extract instead of almond because that's what I had on hand. I did have to use more milk & corn syrup - with the amounts in the original recipe, it was a lump of dough. With the extra liquids, this covers great, dries shiney and hard, but not crunchy. Looks impressive and tastes great. Thank you!

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Blondie Caramel Heaven

Reviewed: Sep. 29, 2009

My family loved these. We ate most of them straight from the oven with spoons and bowls, though they were also tasty eaten cool and solid as intended. I could see some people preferring a less cakey or more solid texture like traditional brownies, but I don't really understand how anyone would dislike these overall. The only prominent ingredients are yellow cake, caramel, and chocolate, and nothing magical happens to disguise those, so if someone doesn't like these things, I'd advise not trying this recipe. To me, the gooeyness is exactly what is great about these. I'm going to use even more chocolate and caramel next time.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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The Best Rolled Sugar Cookies

Reviewed: Sep. 13, 2009

I followed the advice of some other reviews and added extra sugar and vanilla. They taste fantastic! However, if I was going to put any sort of icing on them, I'd stick to the original recipe because otherwise I think they'd be too sweet. I did have some trouble with the dough being too sticky, but I think that's because I used extra sugar. Next time I'll stick to the original recipe and ice them and see how that goes. Thanks!

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Gigantes (Greek Lima Beans)

Reviewed: Sep. 11, 2009

Lima beans are among the few foods I dislike, so maybe that's why I was so impressed that this recipe made them not only edible, but also tasty. We bought dried lima beans for my stepson, who eats canned limas almost every day, but it became apparent that he wasn't interested in the soak-overnight-and-cook-for-two-hours variety. Not wanting to waste them, I tried this recipe hoping to disguise the beans. Between the seasoning and long cooking time--I had to cook them a lot longer than called for, but that might be the fault of our decrepit oven--all that usual lima bean "dirt" taste was cooked right out.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Finadeni

Reviewed: Sep. 8, 2009

Love this on rice and fish. Also good with spring rolls.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Adrienne's Cucumber Salad

Reviewed: Aug. 9, 2009

Perfect balance of ingredients! My garden is overflowing with cucumbers, and this simple salad is a perfect way to enjoy them. Thank you!

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Enchilada Casserole

Reviewed: Aug. 5, 2009

Certainly not bad, but a bit bland. Bonus point for being adaptable and surreptitiously vegetarian. I feared the tempeh before trying it, but that turned out to be pretty innocuous. It just seemed like rice in the background; no one noticed it. If I make this again, I'll add something to liven it up--some seasoning, corn, tomatoes, extra cheese inside the casserole...?

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Irresistible Double Chocolate Muffins

Reviewed: Jul. 4, 2009

Delicious chocolate muffins! I used jumbo muffin pans and cooked at 375 for 25-30 minutes. I also added a cream cheese filling (8 oz cream cheese, 1/2 cup sugar, 1 egg, 1 tsp vanilla). I will absolutely make these again!

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ritejane

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Evansville, Indiana, USA

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Cod au Gratin

Reviewed: Jul. 1, 2009

This recipe is different from anything I've ever made. It looked a little weird to me, but when I tasted it, I loved it! I could taste and feel the chunks of cod, but it was also creamy and cheesy...yum! My husband suggested that next time I sprinkle some paprika in it, so I may try that.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Oven Roasted Red Potatoes and Asparagus

Reviewed: Jul. 1, 2009

I've fixed these potatoes so many times! I especially like to make them when we have company over. I usually leave the asparagus out, but it's good with them, too. I don't even measure out how much olive oil, rosemary, thyme, garlic, or pepper I use. I just eyeball it. The only issue is that sometimes the potatoes stick to the pan, so I make sure I check them and scrape them off if they do.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Halibut Weaver

Reviewed: Jun. 23, 2009

I used just cheddar cheese for this, and I thought it turned out pretty good. My halibut pieces were fairly thick, so I baked them 31 minutes, and they were cooked perfectly. We were overall pretty pleased, but I may cut down on the topping next time because it was a little too heavy on top.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Delsuita's Chicken

Reviewed: May 30, 2009

The chicken turned out well, but I think I used too much tomato (out of a can). I mixed it with rice, though, which was a good idea to cut down on the soupyness.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Pumpkin Cranberry Nut Bread

Reviewed: May 29, 2009

This was delicious and so moist. I made an orange butter spread for it.

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Kathy

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Banana Pudding IV

Reviewed: May 27, 2009

Absolutely wonderful every time! I get compliments on it everywhere I take it...yum :)

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Chicken Marsala

Reviewed: May 12, 2009

Tastewise there is no need to change anything. I use less oil and butter for health reasons (we have copper-bottom pans that can cook efficiently without the extra fat). Don't skip pounding out the chicken. It makes such a difference, not to mention the chicken cooks faster. My son actually doesn't like this--he says it smells like beer. :) But he loves when I make it because it means he gets to hit raw chicken with a mallet and shout all the dead-chicken insults his 11-year-old mind can muster.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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