Grandma's Corn Chowder

Reviewed: Nov. 3, 2009

This is an excellent "starter" recipe and very similar to my own. I brown an entire lb of bacon cut into 1/2 inch pieces and drained. I use one can of cream corn and then 1 1/2 cups frozen extra sweet corn. I also brown in with the bacon and onion 1 cup diced celery and add 1/2 tsp dehydrated, minced garlic. When the potatoes have cooked I add color by adding 1 tbsp chopped parsley and one small jar of diced pimentoes. Another trick is to grate about 1/4 tsp fresh nutmeg on the bacon as it is browning. I put nutmeg in almost everything I cook as it is a "flavor enhancer." I also add about 1/2 stick of butter; what's chowder without butter? You end up with the a most colorful chowder that not only tastes great, but looks great too.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Wisconsin Native's Beer Cheese Soup

Reviewed: Jun. 10, 2009

After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustards and the Worcestershire. Use two cans of beer, one quart of half and half and then four cups of sharp "finely grated" chedder (six cups too cheesy and grainey(sp?). Be sure to thicken with the flour and half and half before you add the cheese. I kept 1 cup of the quart to mix the Wondra flour in. This keeps the cheese from clumping together in the soup. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Wisconsin Native's Beer Cheese Soup

Reviewed: Jun. 10, 2009

After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustard and the Worcestershire. Use two cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Slow Cooked Corned Beef for Sandwiches

Reviewed: May 27, 2009

I thought it was an "ok" recipe, but would not be a favorite, or regular. Mine was a little on the salty side which could have been the corned beef itself. Happy cooking!

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Clone of a Cinnabon

Reviewed: May 27, 2009

I thought it was too sweet. I much prefer a non-egg dough such as plain ol bread dough to cut some of the sweet of the frosting, brown sugar and cinnamon.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Easy Roast Leg of Lamb

Reviewed: May 27, 2009

I agree with another reviewer that cooking times "are never exact" as the meat and your own oven can vary by many minutes; always use a meat thermometer and cook lamb to 13-135 letting rest about 15 minutes out of the oven. Lamb shhoud be "crusty" on the outside and slightly pink in the middle. I thought this was a great basic recipe. I do like to roast lamb on a rack, over a pan which adds a "convection effect" on a standard oven. Even using true convestion, this meathod has turned out best for me. Again, nice recipe.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Chocolate Sour Cream Cookies

Reviewed: Jan. 27, 2009

OK. VERY cake like. I did add the salt, vanilla and a little cocoa powder to "spark it up." I don't think I would make them again.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Healthier Pie Crust

Reviewed: Dec. 20, 2008

I made this with a Egg Nog Custard pie for Thanksgiving and it turned out great! My in-laws loved it too. It's a bit flakey, but has a very unique taste and texture. I'll use this recipe again and again because it was so easy to make.

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Trish Hensel

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

Living In: Menahga, Minnesota, USA

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Blue Cheese and Red Onion Jam Crescent Thumbprints

Reviewed: Dec. 14, 2008

Very easy to make and simply delicious. Once i rolled up the crescent dough into the long rolls, I cut each roll in half and then cut the halves in half to make each slice even. Make sure the cheese mixture goes all the way to the ends so that the end slices have cheese in them.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Chocolate Mint Candies Cookies

Reviewed: Nov. 9, 2008

This recipe is simple, delicious and fun to make. I made it last year for my girl's christmas cookie weekend and it was a big hit. This has been added to our christmas cookie recipes that will be pasted down to our daughters.

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Lisa E

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 24, 2008

Loved this recipe. The sauce is to die for, although next time I might add some capers. So glad I tried this because it solved a years-old mystery. I used to order something called steak contadina at a local Italian restaurant and I tried many times, without success, to duplicate the sauce (thinking it was made with lemon juice) and it was always way too acidic. Duh!! I now know it was balsamic vinegar.

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kayline

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Jamestown, North Carolina, USA

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Apple Pie by Grandma Ople

Reviewed: Sep. 28, 2008

I don't even like apple pie, but my husband does. So I made this for him and ended up loving it and eating most of it myself! I used a pre-made crust, followed most of the suggestions to add cinnamon, nutmeg & vanilla and baked it on 350 for an hour. This time I used Gala apples from our local orchard. I'd like to try different varieties next time.

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andi3216

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Mounds View, Minnesota, USA

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Risotto with Tomato, Corn and Basil

Reviewed: Jul. 17, 2008

It was delicious and easy to make. I didn't get tired at all from the stirring. I used frozen corn, which I didn't think mattered. I loved the fresh basil in this recipe.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Guy Approved Meatloaf

Reviewed: Jul. 8, 2008

I only used 1 lb of meatloaf and cut the ingredients by a 1/3rd. Turned out great. I also didn't have any foil.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Heavenly Hot Dog Sauce

Reviewed: Jun. 26, 2008

The cooking technique makes this chili the PERFECT consistency! It would also work well for preparing taco filling. I strongly recommend the addition of 2 T. cumin to give it real chili flavor. 1 T. each of onion and garlic powder are also nice additions. Thanks for the super recipe!!!!

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kayline

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Jamestown, North Carolina, USA

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Ranch Dressing II

Reviewed: Jun. 16, 2008

Excellent recipe and a giant leap from the funky, chemical taste of bottled dressing. I used the 1/2 c. mayo, 1/2 c. s.cream, 1/2 c. buttermilk formula that other reviewers had success with and it was still a little on the thick side for salad dressing but the perfect dip consistency (think Buffalo wings & celery!). Of course, it can be thinned with add'l buttermilk or olive oil. I used it as part of the Rosemary Ranch Chicken Kabob recipe posted on this site as well as on a garden salad and it was wonderful for both. Thanks!!!

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kayline

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Jamestown, North Carolina, USA

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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 16, 2008

It just doesn't get any better than this! Thanks for sharing this wonderful recipe! The marinade is also fantastic for pork. I used it with a pork loin roast and it turned out very tender and juicy; I would advise to increase amt of rosemary if using for pork - otherwise no changes.

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kayline

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Jamestown, North Carolina, USA

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Bratwurst, Sauerkraut and Bean Casserole

Reviewed: Mar. 28, 2008

I thought this recipe was pretty good. As suggested I simmered the brats in beer with some onions before baking it. I accidentally bought too much baked beans and too little sauerkraut but it actually turned out pretty good. Especially fresh and hot right out of the oven.

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peteTHEheat

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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Honey Roasted Red Potatoes

Reviewed: Mar. 21, 2008

These potatoes were awesome. I doubled the sauce recipe after reading some reviews. I served them with the gorgonzola and apple pork chops which complemented them nicely. The bitter sweet taste was great.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Gorgonzola and Apple Pork Chops

Reviewed: Mar. 21, 2008

I added 2tbsp brown sugar with the apples because all I had were granny smiths and I was worried that they would be two tart. I also added some diced onion to the apples. I seasoned the porkchops with some old bay seasoning like one of the other reviews which tasted great!!!

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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