Crackle Top Molasses Cookies

Reviewed: Sep. 19, 2009

I had a yearning to make cookies, but found myself without any butter. Not to fear - these cookies were perfect! I substituted Splenda for half the sugar in the cookie dough (not the "coating"" sugar) with excellent results. I'll make these again and again!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Acapulco Chicken

Reviewed: Sep. 18, 2009

Kinda dry. I picked this recipe more based on the picture than what the recipe was about and I think if we would have followed what alot of the other reviewers wrote and served it with a little bit of sour cream and cheese it would have made a big difference. It was quick and easy so I would probably try it again. We served it over rice but I might try wraps.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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No Bake Peanut Butter Pie

Reviewed: Sep. 18, 2009

This was very quick to make although I made my own cookie crust rather than using a premade crust. I also spread a small jar of hot fudge sauce onto the base before adding the mousse and sprinkled chopped mini peanut butter cups on top for a garnish. One recipe made plenty for a 9x13 pan and would feed over a dozen people because it is very rich. Be warned though, it does not hold up well out of the freezer and will get too soft to cut if left out for very long. Great flavor and texture, will make again!

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Omahamama

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Quinoa with Veggies

Reviewed: Sep. 17, 2009

We made a double batch of these because it didn't seem like one batch could serve four people. It was pretty tasty. We made half the quinoa with vegetable stock and half with water, and added garlic, zucchini and red onion. There was just enough for my husband and myself, plus leftovers for work the next day. We'll make it again, and switch up the veggies too!

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Coconut Macaroons II

Reviewed: Sep. 15, 2009

These were absolutely delicious. I tried to make them right after I had mixed them and had a bit of a mess so I stuck them in the fridge for a few minutes and it made it super easy to get them into little balls.

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Bacon Wrapped Barbeque Shrimp

Reviewed: Sep. 13, 2009

Very, very good, for something so simple. Three ingredients; how easy is that? The labor does take a little time, but the flavor to labor ratio is high, so the time spent is so worth it. I imagine that this recipe offers a lot of flexibility for modifications down the road. Oh, one other thing (and this falls under common sense, but it took me half way through to realize it) ... when placing the toothpicks in the shrimp, they should go in sideways, not top to bottom, so that they lay flat in the oven.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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New England Clam Chowder II

Reviewed: Sep. 13, 2009

Unless you eat like a bird, be sure to at least double this. As written, it doesn't produce much volume. The only real change I made was adding all of the bacon to the soup. Of course, it added significant bacon flavor, which was fine with me. I used turkey bacon and cooked it in the microwave. It produced almost zero bacon grease when cooked that way, so make sure you cook the bacon conventionally, so there is enough bacon grease. The flavor of this chowder is spectacular. Thanks, Chief2!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Sep. 12, 2009

This was AWESOME! I love pumpkin bars so I figured I would love this, too, and it was fantastic.

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Angela's Awesome Enchiladas

Reviewed: Sep. 12, 2009

Yummy! The sauce with the chicken in the enchiladas was excellent. We will be making these again and adding a little bit more fire to some of the grown-up ones in the baking pan!

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Easy and Delicious Chicken

Reviewed: Sep. 10, 2009

This was good but not exactly what I was expecting. We put it over spaghetti as it was shown in the picture and it was okay. Easy to make.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Sep. 9, 2009

These turned out amazing! I followed all the tips and froze the cookie dough until it was as hard as a rock! I used my favorite cookie recipe from this site called best big fat chewy choc. chip cookies (it is amazing). Then I dipped the tops in ganache, drizzled with melted marshmallow creme, and then added just a bit of choc frosting to top it off. They are super rich and sinful and worth every bite!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Burgundy Pork Tenderloin

Reviewed: Sep. 9, 2009

This is an excellent recipe. I just used Pinot Noir for the wine and drank the rest of the bottle with dinner.

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Cyberdrew

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Simple Country Ribs

Reviewed: Sep. 8, 2009

I love to cook and this has by far been the easiest recipe that I have found for ribs. I did this exact recipe and then instead of putting it on the grill, I put it in the oven on 350 for 25 minutes and it turned out amazing. All of my friends told me this was the best ribs ever, Thanks to PHOENIX33_64 for an amazing recipe. The ribs were full, thick, and VERY VERY MOIST and NOT rubbery at all. I recommend this recipe to anyone looking to make AMAZING RIBS!!!!!!!!!!!!!!!!!

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John Coleman

Cooking Level: Expert

Home Town: Magnolia, Texas, USA

Living In: Omaha, Nebraska, USA

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Runzas (Bierocks)

Reviewed: Sep. 7, 2009

This was a really good recipe! I rounded up the beef to 2 lbs, also used more mozzarella cheese,a diced onion, and two cloves of garlic. There were rave reviews from my family and friends for this labor day get together we had tonight and they want this to be a regular recipe in our household. I did take a users advice to use Rhodes Texas Rolls, and once I got tired of rolling one roll at a time I started squishing two together and rolling that to make a larger runza, which were ate up easily. And that made it all a little easier. Oh yeah, season to suit your own taste... I liked Jane's Crazy Salt Mix for this recipe. One last change... I used melted butter on the runza's instead of oil. Thanks for the recipe this was AWESOME!!! PS. For picky cabbage haters, it cooks down alot and you don't really taste it much, it is more of a filler in these great sandwiches.

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Melissa

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Omaha, Nebraska, USA

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Blueberry Coffee Cake II

Reviewed: Sep. 5, 2009

This recipe is excellent and lasted less than 24 hours in my three person family.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Hot Pizza Dip

Reviewed: Sep. 5, 2009

This was one of the appetizers I made for Nebraska's opening weekend. Food is a big part of football season. Sometimes when I look at a list of ingredients, I have the sense I know how the recipe will taste. Often, I'm right. I expected this one would be excellent, but was really surprised at how curiously interesting the flavor turned out to be; different and better than I expected. It was a hit with my whole family and I will not hesitate to prepare it again. The herbed cream cheese mixture would be spectacular on bagels. I would not have imagined that cream cheese would pair well with pizza ingredients, but it certainly does.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Allie's Delicious Macaroni and Cheese

Reviewed: Sep. 4, 2009

Yummo! This was really really good. We made it as the recipe stated just throwing some breadcrumbs and parmesan cheese on the top before baking for good measure and it was perfect. Not perfectly good for you but perfect as far as comforting mac and cheese goes. I will be retrying this recipe with different variations of cheese in the future.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Brown Rice and Black Bean Casserole

Reviewed: Sep. 4, 2009

It seemed lite on the rice compared to the other recipes. I made it as stated with the omission of the carrots simply as I wasn't feeling like shredding any. It was good but not that interesting to me. My husband loved it, the kids not so much. Would perhaps attempt again with more flavorings and adding more rice, might change up the veggies also.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Grilled Ginger-Peanut Pork Tenderloin

Reviewed: Sep. 2, 2009

I bought a huge hunk of tenderloin at Walmart for under $5.00 and used it for this recipe, which was amazing (paired with Herbed Dumplings from this website and Bavarian Sauerkraut and an Asian gravy recipe). I grilled it, using a temperature that was too hot and charred the meat quickly. Next time, I'll use a lower temperature when it is necessary to grill meat for so long (I should have known, I'm not a beginner). After twenty minutes, it was still not done inside, so I sliced it and finished the individual portions off in the microwave. Despite my errors, the marinade was fantastic and I will use this recipe again. Next time, I may put it in the oven after initial browning on the grill.

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