Creamy Peanut Butter Fudge

Reviewed: Nov. 13, 2009

Does taste amazing. I stirred for 40 minutes never came to rolling boil so i quit stirring put my candy thermometer in and it came to a boil in seconds. Cooked to soft ball within a minute or 2 and removed from heat stired the marshm. creme in till completely dissolved, then at about 150* I stirred in the pb and the vanilla, stirred well and put on a small cookie sheet covered in tinfoil and was slightly larger then a cake pan. Taste amazing off the spatula. Sat praying it would set b/c it looked so creamy as my previous recipe looked slightly stiffened right as i was pooring it. after set about 20-30 minutes still not stiff but a little more set. took parchment paper layed on top and smoothed with hands and set a pan the same size on with some weight on it to hel smooth the top out and make it look a little more professional..Of course couldnt wait til it was set to try so i cut a tiny square out of the corner so delicious if this sets it will be perfect and i will use it forever.. about 2 hours later still not set. so i put it in the refrigerator. see if this works. well... never set up but is really good try again next time.

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Mandie

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

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Pineapple Banana Bread

Reviewed: Nov. 11, 2009

I put this into a deep casserole dish and baked when it came out I put lid on the heat remained and it was easy to cut and store. Everything has to be easy and convenient. I also added pineapple flavoring to pump up the flavor more. It is a great recipe

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karen

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: San Antonio, Texas, USA

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Banana Oatmeal Bread

Reviewed: Oct. 25, 2009

This is really good. I did not have raisins or shortening. I used melted butter and it did not look like to me it needed the milk so I left it out. I had four bananas, so I did not measure just smashed. My house smells wonderful and this tastes great!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Taco Seasoning I

Reviewed: Oct. 15, 2009

This is very good - but I'd make a few changes next time I make it. I would used dried, minced onion instead of the onion powder, double the cumin and substitute a pinch of cayenne for the pepper flakes. Also, I like how the packaged kind thickens up a bit, so I added a tsp or so of cornstarch to the mixture. I LOVE that it is all natural and NO MSG!!!

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Dave Hirschler

Cooking Level: Intermediate

Home Town: Morgan Hill, California, USA

Living In: Chillicothe, Ohio, USA

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Speedy Blueberry Refrigerator Jam

Reviewed: Aug. 15, 2009

I love the concept, thanks! I did not have lemon I used unflavored knox and only did 2 cups berries with 1/2 cup sugar and I ran my berries through the mini chopper first. I just had a great piece of toast with jam.. YEA!! Thanks saves me on spending $4 on the jar at the store that I love.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Mexican Shrimp Cocktail

Reviewed: Aug. 9, 2009

My husband loves this!

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Greta G

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Chillicothe, Ohio, USA

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Beer Margaritas

Reviewed: Jun. 20, 2009

This recipe rocks. I used 7UP instead of water and Miller Lite beer. They are not strong. These were a hit and we will be making these over and over.. THANK YOU!!!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 15, 2009

This is so easy and tasty. I had McCormicks cajun seasoning. I just sprinkled on both sides. I did not add salt or pepper, sliced up lemons on topped and baked. I did try to mix up dill sauce and realized I did not have any dill, so I chopped a little onion finely and added some parsley. It went nicely with the fix, but looking forward to using the dill next time. This was not to hot for me, but I like spicy food. UPDATE: makes a great wrap for lunch the next day.. yum!!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Artichoke Stuffed Mushrooms

Reviewed: Jun. 6, 2009

If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a bit small and I put 1/8 teaspoon pepper in as I did not add as I cooked the onion. The baking time is straight up. If you use the stuffing mushrooms, which I was very happy to find, but wish I had bought two packages, because I thought it said stuff 12.. haha.. my mistake. I might add that the comment by one person at the party was "these are better than any I have eaten at a restaurant".. GREAT job CC.. you made me a hit! UPDATE: For the poster below.. If you have leftovers, I just tasted.. Yummy on crackers, spread it on a bagel, stuff it in some chicken and bake. Lots to do with just the filling.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Herb Rubbed Sirloin Tip Roast

Reviewed: May 31, 2009

I am happier than a pig in mud with this recipe. I followed as stated. I did not even cut the salt, which I debated for personal reasons. I did use Kosher, I can see if you are using table salt you would cut it. I did cut the cayenne to 1/8, just because I did want to overpower the kid. This meat and directions came out so tender and juicey. It sliced perfectly. Always remember meat should be at almost room temp before putting oven or grilling. Do not put cold meat directly in oven or grill. Huge difference. Joel if you were close by I would kiss you! Thanks a million!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Supreme Bagel Pizzas

Reviewed: May 30, 2009

I was looking for something quick for dinner and realized I needed to use up some bagels. I had all the fixings. This was a great way to try out my new $3 toaster oven too. Thanks!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Tornado Twist

Reviewed: May 29, 2009

We make these all the time, they are my son's favorite!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Perfect Cheesecake Everytime

Reviewed: May 28, 2009

I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the recipe and use different things for the crust, shortbread cookies or oreos come to mind. You can also add different flavors to the cheesecake, use my recipe as a base and have some fun! I recently have discovered for a short cut if I add another cup of sour cream to the recipe and use the 2 of the ready made crusts. I have a great dessert really quick for a carryin or party. Remember it freezes well, freeze in slices for a special treat. Enjoy!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Cream Cheese and Ham Spread

Reviewed: May 25, 2009

This was just ok for us. It needs more onion or some garlic. I felt it was kinda bland. I will stick with my dried beef recipe. Thanks!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Oven Fried Parmesan Chicken

Reviewed: May 8, 2009

I love the flavor in this recipe. I used chicken breasts, so getting the bread crumbs to stick this way was a little hard. I mixed all the ingredients also, because I was tired and did not see I was suppose to dip in the garlic butter... hehe.. I pulled a (Pomplemouse). I will make this again and again. I served with a salad and side of pasta with marinara.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Deep Fried Cheese Curds

Reviewed: Feb. 8, 2009

This is a good batter recipe, you might want to add some spice. I knew to drain my batter and shake off some. I have been looking for cheese curds for my son and finally found them this week. Thank you for the batter recipe. I think I like mixing the egg and milk together and leaving the flour seperate to dip back and forth between the two. I had made some chicken fingers the other night from another site and tried a few cheese curds in it and basic the same mixture only you add garlic powder and black pepper and dip back and forth that concept seems to work better. I just took this batter and dipped the rest of the cheese curds to freeze. I will let you know how that comes out.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Best Brownies

Reviewed: Jan. 18, 2009

These definatley are the best brownies! I didn't make the frosting and they were still moist and delicious. These are way better than any brownie mix. This is the only brownie recipe I am ever going to use.

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EM357304

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Columbus, Ohio, USA

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Honey Wheat Sandwich Rolls

Reviewed: Jan. 18, 2009

I followed the exact directions and these came out flat and dense. Who knows what I did. The flavor was still good and I'll definatley try again, this time mixing the yeast in with the dry ingredients like I usually do. I wanted to use them for pulled pork sandwiches but instead I had to make a quick batch of biscuits.

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EM357304

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Columbus, Ohio, USA

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Cinnamon-Roasted Almonds

Reviewed: Jan. 15, 2009

I made these for Christmas and they were wonderful, everyone loved them. I used raw sugar and it made a nice shell on the outside.

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EM357304

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Columbus, Ohio, USA

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Focaccia Bread

Reviewed: Jan. 15, 2009

I made this bread to dip with olive oil and balsamic vinegar. It was delicious, but I liked it served at room temperature instead of warm, it changed the density of the bread. I messed up a bit by trying to reshape after I punched it down, it made for some weird layering of the dough, so make sure you just flatten it after punching down. Overall was delicious!

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EM357304

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Columbus, Ohio, USA

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