Made it this morning...AWESOME! I did make a few modifications as others have suggested - used Texas Toast spread with 1 block of softened cream cheese and doubled the blueberries. Definitely will make again.

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TopKat

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Detroit, Michigan, USA

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...

Reviewed: Feb. 24, 2008

I used elbow macaroni. Excellent

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Easy Decadent Truffles

Reviewed: Feb. 15, 2008

OMG, four ingredients, and so many great reviews. This was immediately whipped up and added to my recipe box. I followed recipe as written but I omitted the vanilla. I split into three bowls to create different flavors - Amaretto Di Sarano & Almond extract, Kahlua and Frangelico. I ground almonds for the Amaretto truffles, coarsely chopped hazelnuts to cover the Frangelico flavored truffles, and a combination of cinnamon, semi-sweet chocolate chips and Cinnabon ground coffee that I ground/blended together and covered the Kahlua truffles. After rolling and covering I had to chill them again so they would hold their shape. I imagine those that reduce the chocolate and confectioners sugar end up with truffles of a softer consistency and more cream cheese flavor. These definitely need to be served closer to room temperature to taste all the flavor of each variety. Overall I must say this recipe is as easy (or difficult) as you choose to make it. Great gift idea. Yum!

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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White Chocolate Covered Pretzels

Reviewed: Feb. 13, 2008

I used white almond bark, and a bag of small pretzels. Drizzled with chocolate almond bark. Very good. Just like the store.

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Goulash Supreme

Reviewed: Feb. 13, 2008

I followed the steps, but added 1 cup of water and a can of drained corn and the paste. simmered on low till tender (30-40) mins.

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Baklava

Reviewed: Feb. 10, 2008

My husband LOVES baklava and I promised to make him some. I found this recipe and decided to conquer my fear of phyllo. I made it just in time for the Super Bowl party we had to go to and it was a H-I-T. I had people I don't even know seeking me out to gush about how yummy it is! Because I was trying to make the party, I didn't let my dough thaw fully so it crumbled into pieces. I just pulled out what I needed to make the layers and went with it. It was no problem. The baklava still came out beauifully. I am back for the recipe with the first part safely in the oven. (that part's not hard) I did let my dough thaw before using it this time and it was much easier to work with! (and I didn't let it sit so long that it was sticky.) Can't wait for this batch to come out of the oven!

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Renee

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Atlanta, Georgia, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 28, 2008

I made this with bison, cooked it on low (3 to 4 hours) and it was alright. I tend to have better luck cooking my roasts 8+ hours for it to be most tender and full of flavor. Chances are I will find another crockpot recipe or just resort back to the way I would make it normally.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Awesome Honey Pecan Pork Chops

Reviewed: Jan. 21, 2008

YUMMY!

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TAVIAJLS

Cooking Level: Intermediate

Living In: Flint, Michigan, USA

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Grandma's Green Bean Casserole

Reviewed: Jan. 10, 2008

I made this for my first Thanksgiving ever. My step-dad is super picky and hates mushrooms. So I needed something without them. And I hate using canned soups in recipes, makes me feel like I'm cheating. So this one was wonderful. I did double the cracker topping. And I used steamed greenbeans that I had steamed the night before and stored in the fridge. Everyone loved it, and with my family that is saying something.

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Mishka

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Lime Cola

Reviewed: Jan. 9, 2008

Great taste. I like to use just a few slices of lime to flavor instead of limeade. Also great with fresh lemon slices.

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Mishka

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 2, 2008

I would recommend these burgers if eaten with a bun and toppings/condiments. Eaten alone, they need some tweaking.

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Julie

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Petoskey, Michigan, USA

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Angel Lush

Reviewed: Dec. 27, 2007

I love this recipe! I got it from one of my cooking magazines last summer and I made it for every summer party since. Everyone loves it! It is so light and fluffy and absolutely mouth-watering!

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Mishka

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Yummy Sweet Potato Casserole

Reviewed: Dec. 26, 2007

I halved the recipe since there's just the three of us. Tasty. Almost like dessert. My son especially loved this dish. Next time I'll double the potatoes and keep the crumb topping the same -the proportions just didn't seem right. I think this will be the recipe we use when we make sweet potatoes next.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Christmas Breakfast Sausage Casserole

Reviewed: Dec. 25, 2007

A breakfast casserole was my sons request for Christmas morning and this was the first one I came across in my recipe box. I made this the same day and it came out perfectly. At the suggestion of others I made a couple of very minor modifications. I added one more egg, about 1/3 of a red pepper (chopped), 1/2 can of chopped hatch green chilis, and 8 slices of bread (4 white/4 winter wheat -it's what I had on hand). I can tell that this would have been great without and additions but it's just such a perfect recipe to add a touch "of yourself". YUM!!! Thank you for an easy, tasty recipe -and to the reviewers for all their suggested enhancements. I will be making this again.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Shepherd's Pie

Reviewed: Dec. 20, 2007

Well, this was alright,not great. I doubled the mashed potatoes also. I cooked ground turkey with onions and garlic and lots of season.Still i have had better results with (tater-tot-cassarole).sorry

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Chocolate Peanut Butter Fudge

Reviewed: Dec. 17, 2007

I was scared to make this but I have a LOT of evaporated milk that I won't use and a bunch of sugar that wouldn't fit into the container. Thank you Proofhead for saying not to monkey with it...it worked! My husband all but licked the pan clean and I've got to make at least 2 more batches!

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