Cheese Ramkin

Reviewed: Sep. 12, 2009

just made this today because I had to use up some puff pastry and cheddar cheese. seems like there was too much milk and you definitely need to cook much longer because mine turned out gummy on the bottom and mushy in the middle after cooking for about 16 minutes! I added some scallions for flavor...I will make these again but will cook much longer and use less milk...perhaps one more egg?

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Superstarr

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Seattle, Washington, USA

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Zucchini Cornbread Casserole

Reviewed: Sep. 8, 2009

This was quite good although I would say using the Jiffy cornbread mix it was a little sweet which made it a bit of an odd mix of flavors. It was a good way to use zucchini so that the kids would eat it! I might try a diff. bread mix next time and like other reviews add some seasoning.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Slow Cooker Lemon Garlic Chicken II

Reviewed: Aug. 25, 2009

This was pretty good for a quick throw together recipe. I only had frozen chicken so I put that in the crock and then boiled the 1 cup water with the other ingredients and poured over the top. After 4 hours the chicken was falling apart. To give it color and flavor after adding the parsley I pan fried in a little olive oil. My Italian friend makes lemon chicken with basil and fresh mint so I think I will try that next time instead of oregano.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Aug. 24, 2009

Exactly what I was looking for, I've made these cookies several times and I always change them up. I've made them with a lot more coconut, no cloves and white sugar and white chocolate chips. The only limit with these cookies are your imagination.

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Aisha

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Glen Burnie, Maryland, USA

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Japanese Zucchini and Onions

Reviewed: Aug. 24, 2009

As another reviewer put it, Easy and Delicious. Adds flavor to a somewhat flavorless veggie. I still couldn't get my kids to eat zucchini though :-(

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Easy Iced Coffee

Reviewed: Aug. 20, 2009

Awesome. I don't usually drink instant coffee but will start keeping it on hand just for this. The only change I would make is a personal preference...I like my iced coffee a little sweeter so maybe next time will add a little more sugar or some creamer. Thanks for the great recipe!

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reuben Sandwich I

Reviewed: Aug. 7, 2009

This is a great recipe and actually the one my office cafeteria uses. They grill the bread seperate on a bread grill, and the meat on the griddle, folding/layering the cheese between the slices of pastrami. They slice it in half and add potatoe chips (sour cream and onion for this) and this is the lunch I eat once a week at least!

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Jon Raz

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Miami, Florida, USA

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No Bake Cookies IV

Reviewed: Aug. 2, 2009

These were yummy, I was looking for something I could make with only a crockpot and we ended up eating them warm right out of the bowl.

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Jen

Cooking Level: Expert

Home Town: Harbor Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Gramma Bertha's Banana Cake

Reviewed: Jul. 30, 2009

This was an easy recipe, and overall really good. However, it was more bread-like. I wanted to try this as-is the first time, but now will try again with some suggesed add-ins from other reviews. It's worth trying!

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Bron67

Cooking Level: Beginning

Home Town: Kalamazoo, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Fresh Rhubarb Pie

Reviewed: Jul. 29, 2009

Oh my goodness. This pie is life changing. With such simple ingredients, I thought it would come out bland, but it was AMAZING! My hubby and I gobbled up the WHOLE deep dish pie in under 24 hours. This pie is even BETTER after it has been sitting in the fridge for several hours. This pie will have you sneaking down the kitchen in the middle of the night to have a second slice! HIGHLY recommended!

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AyannahMers

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Holland, Michigan, USA

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Delicious Pineapple Muffins

Reviewed: Jul. 29, 2009

Good recipe, but I agree with other reviewers that it needs some major modification. The idea of placing the pineapple on top of the batter is unique, but unfortunately results in a much less flavorful muffin. As per others suggestions, I highly recommend adding the pineapple directly to the batter. Using canned pineapple, I found that the muffin wasn’t as sweet as I normally like it, even with the addition of the crumb topping. To compensate, I sprinkled extra white sugar on the tops of the muffins and got rave reviews from hubby’s coworkers. I also added vanilla, cinnamon, a pinch of nutmeg, and rum extract. The muffins are truly beautiful, regardless of taste, they are very visually appealing.

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AyannahMers

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Holland, Michigan, USA

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Pork Tenderloin with Creamy Herb Sauce

Reviewed: Jul. 28, 2009

This was a pretty good base to start with and alter to your liking. Per other reviews I added some onion and fresh garlic and only had 2% milk on hand. To me the basil was a little overpowering and I like the stuff. So, next time I will alter the spices a little and probably try the cream although using the milk turned out good too.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Cod with Italian Crumb Topping

Reviewed: Jul. 21, 2009

This was okay. The breading was kind of soft, not at all crispy. The flavor didn't really make a great impression. Not sure I will make this again. Maybe if I broiled it a bit at the end to brown the top more it would be better but the seasonings need some work too.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Carrot Cake III

Reviewed: Jul. 20, 2009

This is the most beautiful and delicious cakes!! It received rave reviews from EVERYONE who had a bite. I toasted the nuts and added extra toasted nuts to the iced sides of the cake for added taste and decoration. This is going to be the standard for which I judge all carrot cakes!

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NERDFARM

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Broken Arrow, Oklahoma, USA

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Tuna Salad With Fresh Dill

Reviewed: Jul. 20, 2009

I very much enjoyed this recipe. It is very light tasting and perfect! I really liked adding yogurt, not only did it cut the fat, it also added a delightful tang. This is going to be my tuna salad recipe from now on! Note... I didn't have fresh dill s I had to sub with dried, still wonderful though.

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NERDFARM

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Broken Arrow, Oklahoma, USA

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Rhubarb Strawberry Crunch

Reviewed: Jul. 13, 2009

GREAT! I substituted the sugar for splenda and the brown sugar for the splenda brown sugar.

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Rhubarb and Strawberry Pie

Reviewed: Jul. 13, 2009

I enjoyed this pie. I did substitute all of the sugar in the pie (except the sprinkle) with splenda.

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Rice Seasoning Mix

Reviewed: Jul. 9, 2009

This was pretty good. It did add some flavor to the rice for something different. I didn't have the almonds on hand so I am sure that would have added more flavor.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Chocolate Frosting I

Reviewed: Jul. 1, 2009

Wonderful recipe! Thank you. Per other reviews, I only used 3 cups of sugar and it was just right. The recipe made enough to cover a 9x13 cake generously.

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KBANDE

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 29, 2009

The sauce was pretty good but I had to use dry dill instead of fresh which I am sure makes a difference. Overall, my family thought traditional tartar sauce was better. 2nd time I made this with fresher dry dill and it was much better. We did not, however, like the sliced lemon on top b/c the fish was very bitter due to the rind. Next time I will just squeeze the juice on it.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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