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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 5, 2007
This is a clever, yet simple, recipe that we absolutely love! Not being a fan of cashews or Swiss cheese, I've always omitted both in favor of pecans and sliced almonds, and bleu or feta cheese. Other things that take this salad from "good" to "WOW!" are the additions of fresh raspberries and dried apricots. I've also recently found a Blueberry Pomegranate bottled dressing (Maple Grove Farms brand(?)), with just the right kick of black pepper for this salad. Thanks so much for a great recipe!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Asian Beef with Snow Peas

Reviewed: Dec. 5, 2007
I was so impressed with the quality of this dish, given that from the time I opened the refrigerator until we sat down to eat, only 30 minutes had passed! The flavor was decent, but I did add some sesame oil and a lot of red pepper flakes to take it up a notch. I'd also recommend using a dark, syrupy soy sauce (as opposed to "Lite" varieties) for a richer flavor. This recipe is too quick and easy to not use it again!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Rich Chocolate Frosting

Reviewed: Dec. 5, 2007
This is a great basic recipe for chocolate frosting. The taste is initially somewhat chalky, but this disappears as the frosting sets and develops a rich brown color. I cut the recipe down to serve 8, which was plenty for 20 cupcakes.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 4, 2007
We loved this! I made it as an appetizer, and halfway through finishing it I mentioned dinner. At that point my husband replied, "Dinner? Can't we just have this?" Needless to say, this recipe is a keeper. Try it with blue corn and sesame tortilla chips for a nice flavor balance.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Dec. 2, 2007
All my guest raved about this and said that it was not only a great flavor, but went perfectly with the pork tenderloin with apricots and cranberries. Yum!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.

Goat Cheese and Spinach Turkey Burgers

Reviewed: Nov. 28, 2007
We loved these! I might try bleu cheese next time for a change.
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1 user found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Sweet Corn Bread

Reviewed: Nov. 25, 2007
Ever have one of those days where you seem to be out of everything? Ahh, the joy of substitutions. I started making this last night, only to then discover that I had corn grits instead of corn meal, and only baking powder, no soda. Although much coarser, the corn grits were no problem at all, but my online search said that substituting for baking soda could not be done. I ended up trying anyway, putting in 1 1/2 tsp. of baking powder to make up for the difference, and the muffins were still amazing. Therefore, I give this recipe 5 stars for taste and 5 stars for flexibility!
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1 user found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Pumpkin Maple Pie Supreme

Reviewed: Nov. 25, 2007
This pie turned out very well, but I agree with previous reviewers that the maple flavor was not as prominent as hoped. However, I still had a very difficult time not eating all of the batter before adding the eggs, and will definitely be looking for a way to add more maple next year!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.

Old Fashioned Giblet Stuffing

Reviewed: Nov. 22, 2007
This recipe was pretty close to how my grandmother makes stuffing, so I was quite pleased. I minced the giblets, as the texture can be somewhat bizarre, and added a small package of cooked wild rice, plus a can of finely sliced water chestnuts. I did find that much more than 1 cup of broth was needed, but the prep was an absolute cinch -- will make again!
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3 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.

Bacon-y Bok Choy

Reviewed: Nov. 21, 2007
I found this to be okay, but am not sure I'd necessarily make it again. I wanted to use up some leftover baby bok choy we had, but ended up not having as much as I'd thought. Luckily we also had lots of leftover baby spinach, so making up the difference was easy. The spinach tasted much better in this dish than the bok choy, so I would use that exclusively if I were to repeat this recipe.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.

Absolutely The Best Shrimp Scampi

Reviewed: Nov. 19, 2007
I was not incredibly impressed with this recipe, either. I agree that it was missing something...in my case, any sauce? My favorite part of this dish was the angel hair pasta I served it on, which was tossed with just a touch of fresh cream and parsley beforehand. For instances where this does yield sauce, however, I'm sure that would need some improvisation to prevent it from being too greasy. I may try this again with some modifications for move flavor, but the recipe is a good start.
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2 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 17, 2007
Very tasty and moist. I made it exactly as directed though we only had canned mushrooms on hand, but I think over all it had the same taste. We will try fresh next time. I paired it with oven roasted red skin potatoes mixed in olive oil, rosemary and kosher salt and pepper. We also had steamed string beans. It was a nice meal, easy to prepare, and I liked having it all ready to go in my pantry.
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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Maple Butter

Reviewed: Nov. 17, 2007
This was excellent! I switched the proportions of maple syrup and brown sugar, resulting in a slightly runny consistency, but since we were using it on waffles it didn't make much of a difference. I've seen other maple butter recipes, but never one with spices -- a definite keeper!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Photo by Lisa

Georgia Spiced Peaches

Reviewed: Nov. 14, 2007
I made these to surprise my husband, who grew up in Georgia, and they turned out pretty well for my first time with canning. Nonetheless, I would definitely recommend starting with less sugar than what this recipe calls for and adding to one's personal taste, as they tasted way too sweet for either of us.
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7 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.54 star rating.

'I Hate Cucumbers!' Cucumber Salad

Reviewed: Nov. 12, 2007
This recipe is similar to something we used to make at my uncle's deli, with the addition of sliced fresh tomatoes. When I attempted to make the dressing for this salad, the proportions didn't work to my liking, so I ended up discarding half the dressing and adding more mayonnaise to cut the strong vinegar taste and reduce the soupy consistency (and a tad more sugar!)... If you prefer the original proportions, I might also recommend trying a slightly more mild rice wine vinegar.
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37 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Blue Cheese Burgers

Reviewed: Sep. 3, 2007
This is the best burger I've ever had! Like others, I doubled the ingredients, added some garlic and served them on toasted whole wheat buns with red onion, lettuce, avocado & grilled portobello. We did not have the full 2 hours to let the mixture sit, but 1 hour was still sufficient. I can't wait to make these again!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.

One Bowl Brownies

Reviewed: Aug. 26, 2007
I just cut up my first batch and my 3 year old and I love them. I had the unsweetened chocolate package where the recipe cam e from. I took a comment from a review to cut out some of the sugar so I only put in 1 1/2 cups. One thing that may be confusing to some of the people who've been rating this is they may have not put in the correct amount of chocolate to balance out the sweetness or butter. The box reads that "one square" is really the 2 pieces connected, like a bar of chocolate. So to use "4" in this recipe is really using 8 individual squares. My batter was very dark brown and tasted great before I baked it. Those worrying about raw eggs should relax. It is always a good idea to taste the batter so you know what kind of flavor you'll end up with. Mine turned out likely crisp on top and nice and fudgy on the inside. I had some extra choc. chips so I carefully sprinkled them on top right before going in the oven. Adds a nice decorative touch. Also, I used both the tin foil and PAM. Worked great. I will make this again.
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3 users found this review helpful

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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Peanut Butter Noodles

Reviewed: Aug. 21, 2007
Very good. I stir fried some turkey strips and then mixed them in with the sauce and noodles. I think what made this recipe work so well was using equal amounts of dark and light soy sauce. This is a definite keeper!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Buffalo Chip Cookies

Reviewed: Jul. 7, 2007
This is a great recipe...and it makes a boat load of cookies! I started calling it "The Kitchen Sink Cookie" since I was using every ingredient in the house, and then some. I was running shy on some and did some substitutions and they still turned out great. Since I didn't have Bran Flakes on hand I used pulverized granola and then some wheat germ. I didn't have any nuts either, but the golden raisins were excellent with the choc. chips. The batter got so thick after adding all the dry ingredients I felt like I got my workout for the day. I took about 2 doz. to our 4th of July party and they vanished. I was able to take even more to work the next day. I still have a dozen in the fridge and more in the freezer! I will make this recipe again. Hopefully i can try it the way it was meant to be made.
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2 users found this review helpful

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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Rhubarb Custard Pie II

Reviewed: Jun. 12, 2007
WOW. This is the best pie I've *ever* had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for any get-together and I will definitely be making it again and again!
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8 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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