My family loves this recipe. We make it with fresh corn on the cob when its in season and then we make it in the winter with frozen corn. We just throw the corn in a pan with some butter and cook until it starts to brown and then mix in the mayo and cheese.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Coconut Cream Cake I

Reviewed: Aug. 18, 2008

Oh so Good! You have to try this.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Lemon-Lime Cupcakes

Reviewed: Aug. 18, 2008

I made these with some thin icing (powdered sugar and milk) for a b-day party and they all gone within minutes.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Green Tea Layer Cake

Reviewed: Aug. 18, 2008

I made this and got rave reviews. It was really good!

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Bacon Cheddar Deviled Eggs

Reviewed: Aug. 18, 2008

My husband ate so many of them I had to make another batch to take to a gathering.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Authentic Middle Eastern Hummus (Chummus)

Reviewed: Aug. 18, 2008

I loved it. I always use a little less lemon juice and then have some on the side for those who like more.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Three Cheese Breakfast Bake

Reviewed: Jul. 25, 2008

This is a great throw together dish. We like to use english muffins instead of the french bread when we make this for breakfast. I have also made this dish for dinner and added spinach, broccoli,and mushrooms. It was also good with chorizo (instead of the ham) with green pepper and onion. I use reduced fat cheese and sour cream and it still turns out delicious.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Chicken Satay

Reviewed: Jul. 22, 2008

Made this twice. First time was exact to the recipe minus curry. ( I do not like it). Second I added more peanut butter, less soy sauce. My vote was the first by far!!!!!!!!

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Banana Crumb Muffins

Reviewed: Jul. 19, 2008

These were good but not great. I anticipated so much more I guess after reading all the wonderful reviews, but it just didn't do it for me. What was good - the muffins were very moist and the taste was good but I couldn't taste much banana flavor and that was what disappointed me most. The topping was delicious and certainly enhanced the muffin. I think this recipe could be fabulous with apples or pumpkin instead of bananas.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Curry Beef Stir-Fry

Reviewed: Jul. 6, 2008

I loved this dish!. I put mushrooms in it too, and I think when I make it next time, I will use less celery and more varities of vegtables.

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Molly

Cooking Level: Expert

Home Town: Pontiac, Michigan, USA

Living In: Flint, Michigan, USA

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Monte Cristo Sandwich

Reviewed: Jun. 10, 2008

This was pretty good. I made it as instructed but also served it sprinkled with powdered sugar and a ramekin of seedless raspberry jam on the side. No problem with the sandwich falling apart if you dip both sides in the egg and place it immediately into the pan. Next time I would nix the mustard even though I used no more than a teaspoon on each sandwich it was obvious to me and my son. This would be good for breakfast too. Thanks for the quick and easy sandwich.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Ground Beef Stroganoff

Reviewed: May 14, 2008

No complaints here. I made the recipe as directed and it was as easy as it was tasty. One thing I wanted to mention. The shopping list calls for mustard seed, not ground mustard (which I already had). I didn't think it needed mustard seed but picked it up just to be on the safe side. Figures. One more small note -16 ounces of noodles is way too much. One 8 oz bag would have been more than enough to serve 4 healthy appetites.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Six Can Chicken Tortilla Soup

Reviewed: May 7, 2008

Scrumptious and EASY. Modifications were simple, thanks to an easy recipe and the great suggestions of other reviewers. I used 1/2 of a roasted chicked purchased at the grocery store, 2 cans of the regular Rotel chopped tomatoes and chilis, 1 can of cream of chicken soup along with cilantro, cumin, and garlic. After sampling the soup I determined the regular Rotel added too much of a bite and toned it done a tad by adding another can of chicken broth and a can of potatoes (chopped). Served with tortilla chips and topped with sour cream brought the spice down a tad more, making it easier on hubbies palate. Personally, I love the spice but others may want to go with the MILD Rotel.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Carla's Fruit Dip

Reviewed: May 3, 2008

My friend brought some of this dip to work for a potluck, and I loved it so much, I went looking for the recipe. I followed the basic recipe, but added 4 oz of sour cream to cut some of the sweet. Tip: this is also a great dip for pretzels- the combination tastes like candy dipped pretzels.

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Marni

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Glendale, Arizona, USA

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 17, 2008

I really like this recipe. What I like most is the ability to change almost everything about it. You can vary fruits according to taste and texture preferences. I can make it smoother from when I eat it on pancakes/waffles and even icecream or heartier and cruchier for when I want something a little firmer with those sweetened tortillas. I don't add sugar and I use apricot jam and add a little cinnamon for a little extra something special.

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