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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The Allergic Scientist

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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A Pad Thai Worth Making

Reviewed: Sep. 12, 2009

I usually just run out to the Thai Restaurant when I need my chicken Pad Thai fix, this was my first time actually making it at home and I have to say I was pleased with the results. I didn't add the oyster sauce, peanuts or the shrimp, I did add an additional 8oz of diced chicken and cayenne pepper for spice and it turned out great, Will keep this recipe to try again.

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Chuck's Favorite Mac and Cheese

Reviewed: Sep. 11, 2009

This is my kids favorite, i followed the directions word 4 word & it was delicious. The best mac & cheese ive made so far.

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Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Allen Park, Michigan, USA

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Baby Back Ribs

Reviewed: Sep. 10, 2009

This was a good starter recipe for me. I did take a few suggestions to make it more my liking though. I first removed the membrane and rub the ribs down in about 2 tablespoons of vinegar than I rubbed them down with a rub consisting of brown sugar, chili powder, paprika, garlic, cumin, and some salt and pepper. i let them marinate in that for 8 hours. then I brush them with my favorite Sweet Baby Ray's barbecue sauce, wrapped each piece individually in greased aluminum foil. I bake them for 2 hours at the time specified, basting them every once in a while. Then I slathered on some more sauce and put them directly under the broiler, meaty side up, for 10 minutes. they were so tender, fell right off the bone, and delicious. Best RECIPE ever.

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Harmonie06

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Frosted Banana Bars

Reviewed: Sep. 10, 2009

Excellent recipe. Great banana flavor. Made in a 15x10" pan and they were a nice thickness. Served cold as suggested by another reviewer and it really did bring out the banana flavor. I frosted with Whipped Cream Cream Cheese frosting recipe from this site. An excellent combination with rave reviews! Will make again.

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 9, 2009

This chili was really good. I was expecting a little more from it, but my fiance and mom loved it. I will be keeping this recipe with me.

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Harmonie06

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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J.P.'s Big Daddy Biscuits

Reviewed: Sep. 9, 2009

I rated this recipe a couple of weeks ago as just OK, but I tried again yesterday morning..thinking, how can all these people be getting it perfect and I can't...Well this time they were fluffy and yummy, perfect texture. Thanks

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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