Ashley's Chocolate Chip Cookies

Reviewed: Oct. 4, 2009

AHHH!!!! I love these cookies. Ashley you are brilliant! Thank you, these are the cookies I have been looking for all of my life. YUMMM!!

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BUGABLUE

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wyandotte, Michigan, USA

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Hot or Cold Vegetable Frittata

Reviewed: Oct. 4, 2009

i love this recipe. You can put whatever you like in it & it always turns out delicious. Fresh herbs always make a big difference too. I've learned through several variations that 9 eggs and 1/2 cup half & half Plus one cup frozen shredded hashed browns create a wonderful texture. I only use 1 package of cream cheese as well. Plus it tastes better with every day passing. Good comforting fare!

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missdish

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Seattle, Washington, USA

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Zucchini Alfredo

Reviewed: Oct. 4, 2009

I love this recipe because it's very tasty as is, or you can easily modify it. I've made it several times now in several ways. Delicious!

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missdish

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Seattle, Washington, USA

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Zucchini Brownies

Reviewed: Oct. 4, 2009

I was a bit skeptical at first but not anymore!!! These were amazing and actually got better in the fridge with each passing day. Impressive!

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missdish

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Seattle, Washington, USA

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Pumpkin Pancakes

Reviewed: Oct. 4, 2009

Made this with half regular and half whole wheat flour, as well as only egg whites. Turned out great! Like others said, the batter is thick. Simply use 1/4 cup to pour and spread it out on the griddle. Turns out nice and fluffy.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Easy German Chocolate Cake

Reviewed: Oct. 3, 2009

Second year in a row I have made this cake for our Octoberfest party. It is easy and amazing! Someone brought a bakery 4 layer German chocolate cake and mine was gone and everyone said this one was better. Just drop the cream cheese mixture right on the cake and don't bother spreading it around. It comes out perfect!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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French Toast Casserole

Reviewed: Oct. 1, 2009

I doubled the recipe (lots of stale bread) and put it in a 9 x 13" pan and then put it in the fridge to soak overnight. The next day I it baked for an hour for breakfast-for-dinner. Other than that, the only thing I changed was to add some nutmeg. It was very good, and several friends said it was "amazing." The only thing I'd do differently would be to stir around the bread a bit maybe about a half hour or so before cooking (the top pieces were a tiny bit dry), and I may add a few more spices. Thank you!

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Big Soft Ginger Cookies

Reviewed: Oct. 1, 2009

I couldn't keep my hands off these and my husband wasn't any better. Usually if it doesn't have chocolate in it I'm not interested. Boy have I been put in my place with this cookie. I mistakenly put in 1 tsp of water instead of the 1 TBLS and the dough wasn't sticky like alot of reviews stated. Also I didn't flatten slightly before baking and they turned out just a tad puffy which I like better then a flat cookie. Even after 3 days without the full amount of water called for they were still soft. EXCELLENT cookie.

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drivergirl

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Grant, Florida, USA

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Red Velvet Cake I

Reviewed: Sep. 30, 2009

This was a good base recipe, my cake was dry, and I also had issues with the icing. I found a cream cheese icing, and that brought the cake to life. Work with it, and it gets better as you add to it!

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Seven-Up™ Cake II

Reviewed: Sep. 30, 2009

I always wanted a recipe that made a 7-up cake like my grandmother used to make, I have found it! This is GREAT! My only problem is I cannot seem to get it to come out the pan without a SLIGHT tear! I am trying to get it together! THIS IS A GREAT RECIPE!

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Apple Crisp IV

Reviewed: Sep. 30, 2009

This was a hit in my house! I made it to surprise my girlfriend, and she has not talking about it since! VERY EASY TO MAKE! I took some time to learn how to properly slice apples so that they would not become soggy, once I got that together, GREATNESS! I added lemon juice, cinnamon, sugar, and nutmeg to the apples and tossed them around in the bowl, gave apples GREAT FLAVOR! Get some vanilla ice cream, and caramel sauce, and enjoy!

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Lentil Soup

Reviewed: Sep. 30, 2009

I have made this recipe many, many times, and it's always delicious. I usually add random vegetables I happen to have on hand, and it's always good. I sometimes use vegetable stock for more flavor. The spinach and vinegar (usually red wine vinegar) really complete this dish. I usually serve it with homemade pita chips on the side. Delicious.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Black Bean, Sausage, and Sweet Potato Soup

Reviewed: Sep. 30, 2009

This is a very good soup. I have made this several times, and it never fails to please. I always add random vegetables from the fridge/freezer, such as corn, beans, and carrots. I always cut up the sweet potatoes (without peeling) and dump them in the soup to cook. The Italian sausage is easier to cut into pieces if partially frozen.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Blueberry Breakfast Sauce

Reviewed: Sep. 30, 2009

Excellent recipe. I don't much care for pancake syrup, so this is a wonderful alternative for me! I mainly use this for pancakes and waffles, but it would also be really good over ice cream or cheesecake. I've made this with fresh blueberries and frozen, and both work well. I've also made this with strawberries, blackberries, and raspberries with excellent results. It also freezes and reheats well.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Outback Onion Soup

Reviewed: Sep. 29, 2009

I have made this recipe countless times and recommended it to many people. To keep onions from disintegrating, cut them thicker, and Simmer not Boil! To stop clumping of flour, incorporate some of the broth with flour paste in separate boil to thin out the paste, and strain out the onions and Whisk vigorously to incorporate; if need be use your stick blender to break up flour clumps. I have successfully made this soup with chicken/beef/vegetable broth and stock, a mixture of red/white/yellow onions, the stronger the onion flavor (i.e. White or Red) the bolder the flavor will be in the end. I have also been thinking of using this recipe with other veggies, like broccoli, cauliflower or asparagus, Whatever is in season at the farmer's market. (Potatoes would need less cook time to keep from becoming mashed potatoes.) Thank you so much for putting up this recipe!

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KRUBY

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Detroit, Michigan, USA

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Caramel Apple Bars II

Reviewed: Sep. 28, 2009

I made these to bring to church for coffee hour and everyone raved about them. I made them exactly as the recipe states except I used pecans instead of walnuts. They are very messy (especially the inner pieces) so be sure to bring lots of napkins!

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kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

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Pumpkin Hummus

Reviewed: Sep. 19, 2009

I love anything with pumpkin in it but I was a little skeptical about this. I cut the recipe in half and used a 29 ounce can of chickpeas. That seemed to be a good ratio because it tastes excellent. My husband loves it too and he tends to dislike things that are nontraditional.

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kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

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Oven Brown Rice

Reviewed: Sep. 17, 2009

I haven't made this dish in years, I Always used long grain Rice, garlic powder, beef or chicken boullion and a large onion, no seasoning salt.. Will make this dish again Soon....Thanks,

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Soft, Moist and Gooey Cinnamon Buns

Reviewed: Sep. 17, 2009

I plan on making these buns with this Sunday's breakfast, Yesterday I went to purchase a bread machine but the sales girl assured me that it wasn't necessary that I could mix the ingredients by hand, several other reviews basically stated the same...so I can't wait to try them....

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Lemon Drop Cake

Reviewed: Sep. 15, 2009

Really nice for a change of pace of birthday cakes. I made this for a coworkers birthday and it was demolished. I will say it was not one of my prettiest cakes, it gets a bit sticky and dense, but made up for its looks with its taste! Betty Crocker now makes gluten free cake mixes, so I will still be able to enjoy this now that I am gluten free!

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